Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 20 (Table)

June 20, 2013

June 20 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.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: 199.36 185.88 Change from prior day: 0.38 1.19 ------------------------------------------------------------------------------- Choice/Select spread: 13.48

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 314.30 275.52 Primal Chuck 155.49 154.09 Primal Round 155.92 155.42 Primal Loin 291.91 251.24 Primal Brisket 136.88 135.65 Primal Short Plate 141.92 144.95 Primal Flank 120.48 117.29 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/19 99 78 16 33 225 198.98 184.69 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 200.12 184.25 -------------------------------------------------------------------------------- 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 75.11 loads 3,004,212 pounds Select Cuts 47.22 loads 1,888,624 pounds Trimmings 2.06 loads 82,250 pounds Ground Beef 25.66 load 1,026,590 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 22 49,373 615.00 670.00 654.30 112A 3 Rib, ribeye, bnls, light 15 18,725 700.00 770.00 729.92 112A 3 Rib, ribeye, bnls, heavy 75 230,577 610.00 745.00 694.12 113C 1 Chuck, semi-bnls, neck/off 7 21,586 198.00 208.00 199.25 114 1 Chuck, shoulder clod 12 30,393 180.00 200.00 188.73 114A 3 Chuck, shoulder clod, trmd 35 128,912 193.45 219.00 197.92 114D 3 Chuck, clod, top blade 3 5,870 277.78 296.75 281.71 114E 3 Chuck, clod, arm roast 9 6,529 220.18 256.60 235.33 114F 5 Chuck, clod tender (IM) 12 15,577 420.00 460.00 437.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 141,843 215.00 239.60 227.95 116B 1 Chuck, chuck tender (IM) 26 169,474 195.00 221.00 201.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 161,298 194.00 221.00 203.74 120A 3 Brisket, point/off, bnls 21 38,567 344.00 360.00 353.08 123A 3 Short Plate, short rib 35 40,377 392.68 488.50 430.56 130 4 Chuck, short rib 21 31,699 305.00 345.00 321.68 160 1 Round, bone-in 3 1,234 185.00 222.00 197.68 161 1 Round, boneless 4 3,763 193.00 200.00 193.94

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 55 261,572 203.00 229.00 207.07 168 1 Round, top inside round 27 106,150 188.00 210.00 192.88 168 3 Round, top inside round 36 215,922 198.00 216.00 204.48 169 5 Round, top inside, denuded 21 93,380 220.00 239.00 229.53

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 4,854 181.00 191.00 186.19 171B 3 Round, outside round 40 145,573 193.00 217.60 202.35 171C 3 Round, eye of round (IM) 53 134,044 198.00 221.00 204.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 81,331 525.00 661.89 605.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,837 600.00 628.00 614.13 180 3 Loin, strip, bnls, 0x1 34 107,687 575.00 724.00 677.60 184 1 Loin, top butt, bnls, heavy 21 14,603 305.00 345.00 319.58 184 3 Loin, top butt, boneless 31 147,796 325.00 361.00 338.96 185A 4 Loin, bottom sirloin, flap 55 75,746 465.00 556.00 520.67 185B 1 Loin, ball-tip, bnls, heavy 19 41,477 310.00 346.00 320.89 185C 1 Loin, sirloin, tri-tip (IM) 8 13,631 356.00 399.00 370.29 185D 4 Loin, tri-tip, pld (IM) 11 14,414 500.00 510.00 502.35 189A 4 Loin, tndrloin, trmd, heavy 58 260,481 890.00 1049.50 930.60 191A 4 Loin, butt tender, trimmed 10 17,216 944.00 980.00 964.23 193 4 Flank, flank steak (IM) 32 29,463 465.00 520.00 481.61 ------------------------------------------------------------------------------- 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 22,128 510.00 556.64 521.23 112A 3 Rib, ribeye, bnls, light 12 22,428 586.39 601.00 597.71 112A 3 Rib, ribeye, bnls, heavy 32 29,887 570.19 611.00 583.16 113C 1 Chuck, semi-bnls, neck/off 6 33,885 187.00 205.00 191.38 114 1 Chuck, shoulder clod 13 18,353 180.00 195.00 184.71 114A 3 Chuck, shoulder clod, trmd 21 58,763 191.00 219.00 198.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 13 13,471 394.00 420.00 397.34 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 28 49,782 212.25 228.00 223.59 116B 1 Chuck, chuck tender (IM) 14 79,444 200.00 210.00 200.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 45,385 194.00 211.00 201.49 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 6,301 425.00 466.00 436.92 130 4 Chuck, short rib 7 6,783 310.00 340.00 316.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 266,777 200.00 215.00 204.49 168 1 Round, top inside round 13 22,283 185.00 221.21 197.31 168 3 Round, top inside round 16 89,588 196.50 215.00 208.41 169 5 Round, top inside, denuded 3 3,513 222.00 238.00 225.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 3,796 188.00 199.00 194.57 171B 3 Round, outside round 27 200,661 193.00 205.00 198.14 171C 3 Round, eye of round (IM) 27 58,565 198.31 214.00 207.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 15,940 528.00 590.95 544.65 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 30,007 504.00 560.00 528.50 184 1 Loin, top butt, bnls, heavy 9 114,050 256.00 290.00 261.54 184 3 Loin, top butt, boneless 29 190,608 267.00 293.00 286.25 185A 4 Loin, bottom sirloin, flap 11 56,150 445.00 521.00 483.17 185B 1 Loin, ball-tip, bnls, heavy 9 30,156 287.00 334.17 293.91 185C 1 Loin, sirloin, tri-tip (IM) 10 26,652 289.70 315.00 296.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 38 154,696 814.21 906.00 826.50 191A 4 Loin, butt tender, trimmed 9 7,106 830.00 929.63 845.83 193 4 Flank, flank steak (IM) 11 6,943 450.00 495.00 459.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 8,666 88.00 120.00 92.45 121D 4 Plate, Inside Skirt (IM) 34 51,180 369.00 405.00 385.83 121C 4 Plate, Outside Skirt (IM) 13 29,540 419.00 538.00 472.17 121E 6 Outside Skirt, pld (IM) 8 18,802 547.00 725.00 604.21

Cap, Wedge Meat & (IM) Lean 35 82,726 210.00 241.00 219.40

Pectoral Meat 27 36,891 218.00 247.00 226.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 232,777 157.00 168.00 164.86 Ground Beef 75% Ground Beef 81% 28 265,068 170.00 199.50 178.77 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 3,455 228.65 251.50 237.31 Ground Beef Chuck 80% 13 83,665 175.00 192.00 182.17 Ground Beef Round 85% 7 5,966 211.00 223.00 213.50 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 38,960 185.00 197.05 194.70 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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