Bloomberg News

USDA Boxed Beef Cutout Midday Prices for June 19 (Table)

June 19, 2013

June 19 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 11:30 a.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 198.78 184.28 Change from prior day: (1.46) (0.11) ------------------------------------------------------------------------------- Choice/Select spread: 14.50

Total Load Count (Cuts, Trimmings, Grids): 139 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.72 272.58 Primal Chuck 153.60 151.64 Primal Round 153.90 152.93 Primal Loin 293.93 251.87 Primal Brisket 135.52 134.78 Primal Short Plate 141.00 144.19 Primal Flank 119.79 116.68 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/18 90 78 7 22 197 200.24 184.39 06/17 71 47 8 19 146 201.19 184.03 06/14 48 50 0 22 119 199.53 183.79 06/13 66 55 5 27 153 200.63 184.37 06/12 96 77 17 55 246 201.79 184.31 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 200.68 184.18 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 56.38 loads 2,255,370 pounds Select Cuts 45.05 loads 1,801,953 pounds Trimmings 11.07 loads 442,995 pounds Ground Beef 26.39 load 1,055,469 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 15 10,800 624.50 675.00 659.50 112A 3 Rib, ribeye, bnls, light 9 14,621 691.00 745.00 710.50 112A 3 Rib, ribeye, bnls, heavy 26 52,401 647.26 745.00 694.61 113C 1 Chuck, semi-bnls, neck/off 8 17,787 200.00 215.17 202.09 114 1 Chuck, shoulder clod 4 12,264 190.00 215.00 195.27 114A 3 Chuck, shoulder clod, trmd 29 192,182 193.00 222.00 197.13 114D 3 Chuck, clod, top blade 6 6,512 275.00 300.00 284.60 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 6,268 410.00 422.84 414.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 98,601 213.00 231.00 226.45 116B 1 Chuck, chuck tender (IM) 22 43,470 199.21 217.00 203.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 80,244 197.00 210.00 202.03 120A 3 Brisket, point/off, bnls 19 10,799 329.00 360.00 349.03 123A 3 Short Plate, short rib 20 73,130 425.00 480.00 432.08 130 4 Chuck, short rib 15 38,620 305.65 340.00 316.10 160 1 Round, bone-in 4 5,949 180.00 211.00 190.79 161 1 Round, boneless 8 32,642 190.00 195.00 190.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 44 154,977 195.00 230.00 208.12 168 1 Round, top inside round 17 38,767 190.00 195.17 192.71 168 3 Round, top inside round 30 395,825 199.00 219.50 202.00 169 5 Round, top inside, denuded 17 35,749 227.00 236.00 229.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,656 183.50 200.00 188.42 171B 3 Round, outside round 19 61,874 192.00 209.50 199.03 171C 3 Round, eye of round (IM) 34 71,430 197.00 221.25 201.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 38,528 601.00 656.50 628.41 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 4,749 600.00 661.00 604.46 180 3 Loin, strip, bnls, 0x1 44 134,321 633.00 736.00 674.84 184 1 Loin, top butt, bnls, heavy 18 15,983 310.00 340.00 319.61 184 3 Loin, top butt, boneless 30 54,754 320.00 355.00 338.19 185A 4 Loin, bottom sirloin, flap 20 36,677 535.00 561.50 542.32 185B 1 Loin, ball-tip, bnls, heavy 15 23,891 310.00 321.00 318.28 185C 1 Loin, sirloin, tri-tip (IM) 11 6,833 357.60 375.00 362.33 185D 4 Loin, tri-tip, pld (IM) 9 9,005 490.00 501.00 495.19 189A 4 Loin, tndrloin, trmd, heavy 50 332,871 880.00 960.00 898.59 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 13,004 470.63 500.00 485.79 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 16 25,281 500.00 540.00 505.18 112A 3 Rib, ribeye, bnls, light 28 66,326 569.00 603.00 591.98 112A 3 Rib, ribeye, bnls, heavy 32 69,322 569.62 605.00 591.92 113C 1 Chuck, semi-bnls, neck/off 12 21,723 197.50 205.00 203.81 114 1 Chuck, shoulder clod 13 145,582 180.00 198.18 188.63 114A 3 Chuck, shoulder clod, trmd 18 55,930 194.45 222.00 201.82 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 14,217 400.00 420.00 405.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 116,795 209.51 230.00 220.87 116B 1 Chuck, chuck tender (IM) 14 26,970 198.00 215.00 201.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 29,228 197.00 208.00 200.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 8,601 386.00 475.00 420.22 130 4 Chuck, short rib 8 7,228 305.00 318.00 309.15 160 1 Round, bone-in 161 1 Round, boneless 5 4,820 195.00 200.00 196.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 41,104 204.12 225.00 214.37 168 1 Round, top inside round 20 71,248 182.00 195.00 191.32 168 3 Round, top inside round 11 17,971 200.00 205.00 202.05 169 5 Round, top inside, denuded 6 6,394 230.00 231.00 230.22

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 7,998 185.00 195.00 186.47 171B 3 Round, outside round 15 39,039 190.55 200.00 196.63 171C 3 Round, eye of round (IM) 23 41,382 198.00 217.00 203.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 72,979 525.00 558.30 532.41 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 31 32,961 525.00 556.00 534.45 184 1 Loin, top butt, bnls, heavy 21 49,885 262.75 290.24 277.62 184 3 Loin, top butt, boneless 28 63,182 265.00 316.00 275.60 185A 4 Loin, bottom sirloin, flap 9 30,122 485.00 540.00 506.33 185B 1 Loin, ball-tip, bnls, heavy 15 33,366 290.30 331.28 300.33 185C 1 Loin, sirloin, tri-tip (IM) 9 34,747 290.00 310.00 299.87 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 234,293 800.98 945.50 813.28 191A 4 Loin, butt tender, trimmed 9 3,896 831.50 880.00 866.95 193 4 Flank, flank steak (IM) 7 16,003 457.00 466.00 460.49 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 132,916 82.00 117.30 83.05 121D 4 Plate, Inside Skirt (IM) 18 54,775 380.00 396.50 388.50 121C 4 Plate, Outside Skirt (IM) 16 16,951 452.88 574.00 486.64 121E 6 Outside Skirt, pld (IM) 4 4,034 564.65 585.00 570.54

Cap, Wedge Meat & (IM) Lean 40 98,775 214.00 245.00 221.29

Pectoral Meat 25 88,350 217.44 240.00 220.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 41 258,599 156.00 189.00 165.23 Ground Beef 75% Ground Beef 81% 74 405,986 170.00 211.30 175.51 Ground Beef 85% Ground Beef 90% Ground Beef 93% 23 52,002 226.00 260.28 232.99 Ground Beef Chuck 80% 34 137,424 169.84 199.00 182.63 Ground Beef Round 85% 34 97,263 211.00 216.00 215.01 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 6 30,491 180.00 193.25 187.43 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 442,995 90.00 98.00 92.95 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.


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