Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 21 (Table)

June 21, 2013

June 21 (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: 199.39 186.22 Change from prior day: 0.09 0.34 ------------------------------------------------------------------------------- Choice/Select spread: 13.17

Total Load Count (Cuts, Trimmings, Grids): 132 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 313.65 275.74 Primal Chuck 155.76 154.80 Primal Round 156.71 154.50 Primal Loin 292.16 253.03 Primal Brisket 136.58 137.29 Primal Short Plate 139.65 142.78 Primal Flank 119.68 117.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/20 74 47 2 26 149 199.30 185.88 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 199.85 184.56 -------------------------------------------------------------------------------- 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 51.84 loads 2,073,675 pounds Select Cuts 43.30 loads 1,732,073 pounds Trimmings 12.80 loads 511,930 pounds Ground Beef 23.69 load 947,785 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 17 31,153 619.64 685.00 637.94 112A 3 Rib, ribeye, bnls, light 6 8,856 705.00 751.34 713.47 112A 3 Rib, ribeye, bnls, heavy 26 34,464 675.00 728.00 701.05 113C 1 Chuck, semi-bnls, neck/off 6 18,701 195.00 215.00 198.93 114 1 Chuck, shoulder clod 12 38,671 178.00 211.00 184.15 114A 3 Chuck, shoulder clod, trmd 35 117,373 191.00 214.00 198.82 114D 3 Chuck, clod, top blade 7 13,284 268.00 302.00 278.52 114E 3 Chuck, clod, arm roast 5 31,654 230.00 239.00 231.64 114F 5 Chuck, clod tender (IM) 12 9,158 415.00 430.00 423.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 217,304 213.00 236.00 225.84 116B 1 Chuck, chuck tender (IM) 14 49,355 197.00 213.00 204.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 34 96,680 194.75 211.00 201.54 120A 3 Brisket, point/off, bnls 9 18,221 345.00 370.00 352.20 123A 3 Short Plate, short rib 13 63,079 425.00 476.00 439.05 130 4 Chuck, short rib 12 13,181 292.00 356.50 326.90 160 1 Round, bone-in 4 6,732 183.00 188.00 183.90 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 32 62,735 204.71 226.50 210.08 168 1 Round, top inside round 10 73,173 185.00 205.00 199.45 168 3 Round, top inside round 19 110,145 204.00 221.50 212.95 169 5 Round, top inside, denuded 8 9,982 220.00 247.00 233.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 11,073 178.00 197.00 187.87 171B 3 Round, outside round 40 313,048 186.00 209.50 198.70 171C 3 Round, eye of round (IM) 26 43,567 190.00 222.25 200.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 56,532 585.30 675.00 596.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 6,848 600.00 628.97 611.01 180 3 Loin, strip, bnls, 0x1 17 83,431 648.46 702.00 655.91 184 1 Loin, top butt, bnls, heavy 10 8,768 305.00 342.00 315.18 184 3 Loin, top butt, boneless 22 116,787 317.00 353.00 329.65 185A 4 Loin, bottom sirloin, flap 8 12,780 517.34 540.00 527.11 185B 1 Loin, ball-tip, bnls, heavy 22 45,527 309.70 340.00 318.94 185C 1 Loin, sirloin, tri-tip (IM) 15 30,981 358.46 382.00 365.22 185D 4 Loin, tri-tip, pld (IM) 6 2,833 490.00 528.50 502.39 189A 4 Loin, tndrloin, trmd, heavy 26 108,406 890.00 1026.00 914.34 191A 4 Loin, butt tender, trimmed 5 11,582 890.00 945.00 918.00 193 4 Flank, flank steak (IM) 14 13,523 443.00 516.00 470.68 ------------------------------------------------------------------------------- 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 6 3,924 510.00 541.00 530.61 112A 3 Rib, ribeye, bnls, light 6 9,253 590.00 620.00 605.78 112A 3 Rib, ribeye, bnls, heavy 29 67,591 569.00 620.00 587.75 113C 1 Chuck, semi-bnls, neck/off 3 9,764 196.00 200.50 199.15 114 1 Chuck, shoulder clod 15 138,520 178.50 191.34 185.98 114A 3 Chuck, shoulder clod, trmd 13 53,975 194.31 207.00 196.69 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 8,612 390.00 420.00 399.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 82,953 211.49 230.00 224.19 116B 1 Chuck, chuck tender (IM) 7 11,462 184.00 210.00 201.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 83,539 195.00 223.70 205.73 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 19,493 430.00 471.00 454.32 130 4 Chuck, short rib 4 5,369 301.00 331.00 308.58 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 22 65,624 203.00 223.00 206.57 168 1 Round, top inside round 11 91,546 177.78 195.00 180.47 168 3 Round, top inside round 10 22,303 202.00 213.50 204.37 169 5 Round, top inside, denuded 3 2,643 238.00 244.50 238.91

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 19,155 178.00 197.00 186.02 171B 3 Round, outside round 10 40,760 190.00 204.34 198.22 171C 3 Round, eye of round (IM) 13 129,590 195.00 211.50 198.56 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 5,079 536.00 545.00 542.00 175 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 18 65,688 520.00 551.00 531.97 184 1 Loin, top butt, bnls, heavy 14 249,978 250.00 292.00 260.72 184 3 Loin, top butt, boneless 14 42,303 268.00 293.50 279.59 185A 4 Loin, bottom sirloin, flap 6 3,376 495.05 530.00 511.36 185B 1 Loin, ball-tip, bnls, heavy 6 7,450 299.00 315.00 300.24 185C 1 Loin, sirloin, tri-tip (IM) 3 4,054 290.00 310.00 291.42 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 34,142 815.00 901.00 848.69 191A 4 Loin, butt tender, trimmed 3 1,415 840.00 880.00 854.81 193 4 Flank, flank steak (IM) 22 24,554 443.00 478.50 463.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 19,105 90.00 120.00 95.22 121D 4 Plate, Inside Skirt (IM) 17 37,796 372.01 412.61 380.12 121C 4 Plate, Outside Skirt (IM) 15 56,572 422.00 521.00 441.54 121E 6 Outside Skirt, pld (IM) 4 12,273 550.00 760.00 604.61

Cap, Wedge Meat & (IM) Lean 36 288,874 208.00 241.50 213.33

Pectoral Meat 20 65,502 212.68 235.00 219.98 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 138,606 158.36 168.00 162.92 Ground Beef 75% 0 0 Ground Beef 81% 22 236,066 167.00 199.00 182.01 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 8 114,315 205.71 233.50 229.08 Ground Beef Chuck 80% 7 132,040 176.00 194.75 188.25 Ground Beef Round 85% 6 67,033 210.00 223.00 218.08 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% 4 25,227 186.00 193.25 191.61 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 463,410 87.91 100.00 92.57 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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