Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 198.69 185.87 Change from prior day: (0.29) 1.18 ------------------------------------------------------------------------------- Choice/Select spread: 12.82

Total Load Count (Cuts, Trimmings, Grids): 92 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 312.22 275.43 Primal Chuck 155.50 154.43 Primal Round 155.35 155.27 Primal Loin 290.11 250.62 Primal Brisket 136.76 135.42 Primal Short Plate 143.06 146.19 Primal Flank 120.27 116.82 -------------------------------------------------------------------------------- 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 52.11 loads 2,084,271 pounds Select Cuts 25.24 loads 1,009,645 pounds Trimmings 2.06 loads 82,250 pounds Ground Beef 13.06 load 522,315 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 10 7,105 615.00 670.00 639.46 112A 3 Rib, ribeye, bnls, light 13 16,350 700.00 770.00 730.92 112A 3 Rib, ribeye, bnls, heavy 49 206,043 610.00 745.00 693.51 113C 1 Chuck, semi-bnls, neck/off 5 13,501 199.00 208.00 200.00 114 1 Chuck, shoulder clod 8 25,411 180.00 197.00 187.74 114A 3 Chuck, shoulder clod, trmd 23 102,012 193.45 219.00 197.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 4,453 220.18 256.60 231.47 114F 5 Chuck, clod tender (IM) 11 15,443 420.00 460.00 437.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 97,993 220.00 231.00 225.41 116B 1 Chuck, chuck tender (IM) 20 160,909 197.00 221.00 201.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 117,666 194.00 221.00 204.19 120A 3 Brisket, point/off, bnls 10 17,549 348.00 360.00 352.57 123A 3 Short Plate, short rib 29 35,186 392.68 470.00 428.74 130 4 Chuck, short rib 12 15,384 305.00 343.00 322.67 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 180,748 203.00 216.00 205.59 168 1 Round, top inside round 20 71,264 188.00 198.00 189.89 168 3 Round, top inside round 25 140,864 198.00 216.00 203.49 169 5 Round, top inside, denuded 5 6,927 230.00 239.00 233.90

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 3,276 183.50 191.00 187.32 171B 3 Round, outside round 25 111,527 193.00 210.00 199.59 171C 3 Round, eye of round (IM) 29 61,616 198.00 221.00 203.60 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 29,162 525.00 629.50 565.42 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 7,133 600.00 628.00 613.06 180 3 Loin, strip, bnls, 0x1 27 100,546 575.00 724.00 677.01 184 1 Loin, top butt, bnls, heavy 20 14,239 305.00 345.00 319.11 184 3 Loin, top butt, boneless 16 102,745 325.00 361.00 331.90 185A 4 Loin, bottom sirloin, flap 45 59,262 465.00 556.00 520.09 185B 1 Loin, ball-tip, bnls, heavy 10 18,597 310.00 335.14 321.73 185C 1 Loin, sirloin, tri-tip (IM) 5 7,216 356.00 378.00 370.82 185D 4 Loin, tri-tip, pld (IM) 9 12,955 500.00 510.00 502.29 189A 4 Loin, tndrloin, trmd, heavy 40 193,961 890.00 1024.00 910.65 191A 4 Loin, butt tender, trimmed 5 2,420 944.00 980.00 955.84 193 4 Flank, flank steak (IM) 14 13,214 474.00 520.00 486.79 ------------------------------------------------------------------------------- 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 12 7,597 510.00 556.64 531.59 112A 3 Rib, ribeye, bnls, light 6 12,516 590.00 601.00 597.76 112A 3 Rib, ribeye, bnls, heavy 14 12,450 580.50 611.00 593.12 113C 1 Chuck, semi-bnls, neck/off 5 32,637 187.00 205.00 190.98 114 1 Chuck, shoulder clod 10 13,045 180.00 195.00 182.79 114A 3 Chuck, shoulder clod, trmd 10 33,215 197.25 219.00 199.94 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 4,484 400.00 420.00 402.48 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 38,303 219.50 227.98 223.60 116B 1 Chuck, chuck tender (IM) 13 76,866 200.00 210.00 200.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 33,372 194.00 211.00 201.13 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,897 430.00 445.00 436.68 130 4 Chuck, short rib 5 3,365 318.00 340.00 321.61 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 163,735 200.00 212.00 203.61 168 1 Round, top inside round 4 7,515 195.00 221.21 211.72 168 3 Round, top inside round 11 81,195 196.50 215.00 208.77 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,677 188.00 199.00 194.75 171B 3 Round, outside round 12 15,705 195.00 203.00 198.76 171C 3 Round, eye of round (IM) 15 36,123 198.31 211.00 206.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 4,807 534.00 590.95 555.32 175 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 8 9,037 535.00 555.00 549.25 184 1 Loin, top butt, bnls, heavy 6 69,250 256.00 290.00 261.36 184 3 Loin, top butt, boneless 18 26,363 272.00 293.00 281.24 185A 4 Loin, bottom sirloin, flap 9 44,676 445.00 521.00 478.47 185B 1 Loin, ball-tip, bnls, heavy 7 14,163 295.00 334.17 301.65 185C 1 Loin, sirloin, tri-tip (IM) 8 26,205 289.70 314.00 296.57 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 84,742 814.21 906.00 825.01 191A 4 Loin, butt tender, trimmed 6 5,724 840.00 929.63 847.28 193 4 Flank, flank steak (IM) 9 5,134 450.00 495.00 460.97 ------------------------------------------------------------------------------- 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) 24 31,317 369.00 405.00 386.00 121C 4 Plate, Outside Skirt (IM) 8 11,442 495.00 538.00 520.20 121E 6 Outside Skirt, pld (IM) 4 2,812 694.00 725.00 711.03

Cap, Wedge Meat & (IM) Lean 23 54,473 210.00 234.75 217.59

Pectoral Meat 17 27,632 218.00 247.00 227.07 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 188,855 159.00 167.80 164.43 Ground Beef 75% Ground Beef 81% 23 138,871 170.00 199.50 178.34 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 2,851 230.70 251.50 239.15 Ground Beef Chuck 80% 12 83,279 178.00 192.00 182.20 Ground Beef Round 85% 6 4,458 211.00 223.00 214.00 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 3 36,720 185.00 195.10 195.02 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 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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