Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 199.54 186.41 Change from prior day: 0.24 0.53 ------------------------------------------------------------------------------- Choice/Select spread: 13.14

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 313.14 275.54 Primal Chuck 156.40 154.97 Primal Round 155.45 155.12 Primal Loin 293.46 253.24 Primal Brisket 136.44 136.37 Primal Short Plate 140.16 143.37 Primal Flank 119.54 116.72 -------------------------------------------------------------------------------- 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 28.44 loads 1,137,456 pounds Select Cuts 29.77 loads 1,190,720 pounds Trimmings 7.71 loads 308,270 pounds Ground Beef 13.30 load 531,999 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 14 30,158 619.64 690.00 637.59 112A 3 Rib, ribeye, bnls, light 4 7,963 705.00 727.00 709.43 112A 3 Rib, ribeye, bnls, heavy 20 23,548 675.00 728.00 706.10 113C 1 Chuck, semi-bnls, neck/off 5 9,681 200.00 215.00 202.60 114 1 Chuck, shoulder clod 8 15,280 181.00 211.00 190.81 114A 3 Chuck, shoulder clod, trmd 21 70,036 191.00 214.00 199.48 114D 3 Chuck, clod, top blade 3 1,627 285.50 295.00 292.92 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,846 415.00 430.00 424.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 50,114 213.00 233.50 224.00 116B 1 Chuck, chuck tender (IM) 4 5,073 205.00 213.00 209.03

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 26 88,697 194.75 211.00 201.10 120A 3 Brisket, point/off, bnls 8 17,476 345.00 370.00 351.74 123A 3 Short Plate, short rib 8 16,896 440.00 476.00 462.53 130 4 Chuck, short rib 10 9,642 292.00 356.50 332.21 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 29,755 195.00 233.50 208.71 168 1 Round, top inside round 7 26,864 185.00 200.00 191.94 168 3 Round, top inside round 13 60,664 204.00 217.00 211.79 169 5 Round, top inside, denuded 6 5,597 220.00 245.00 228.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 9,617 178.00 197.00 187.27 171B 3 Round, outside round 26 252,136 195.00 209.50 198.80 171C 3 Round, eye of round (IM) 15 27,150 198.00 211.00 201.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 30,219 585.30 675.00 594.39 175 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 9 14,670 648.46 702.00 663.64 184 1 Loin, top butt, bnls, heavy 7 5,163 305.00 342.00 317.61 184 3 Loin, top butt, boneless 16 96,941 320.00 353.00 330.86 185A 4 Loin, bottom sirloin, flap 8 12,780 517.34 540.00 527.11 185B 1 Loin, ball-tip, bnls, heavy 15 35,729 309.70 320.00 315.88 185C 1 Loin, sirloin, tri-tip (IM) 11 24,691 358.46 375.00 364.07 185D 4 Loin, tri-tip, pld (IM) 6 2,833 490.00 528.50 502.39 189A 4 Loin, tndrloin, trmd, heavy 18 70,770 890.00 1026.00 911.94 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 7 8,391 443.00 495.00 468.66 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 6 9,253 590.00 620.00 605.78 112A 3 Rib, ribeye, bnls, heavy 18 27,603 569.00 620.00 589.59 113C 1 Chuck, semi-bnls, neck/off 3 9,764 196.00 200.50 199.15 114 1 Chuck, shoulder clod 8 94,651 180.50 190.00 187.18 114A 3 Chuck, shoulder clod, trmd 4 35,173 194.31 202.61 194.86 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 6,107 395.00 410.50 400.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 46,561 211.49 228.00 224.53 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 42,323 200.00 223.70 203.93 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 17,307 430.00 471.00 453.92 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 38,229 203.00 218.50 205.34 168 1 Round, top inside round 10 20,553 185.00 195.00 189.74 168 3 Round, top inside round 6 11,404 202.00 213.50 203.53 169 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 4 11,488 185.00 197.00 187.63 171B 3 Round, outside round 5 22,640 196.00 204.00 200.32 171C 3 Round, eye of round (IM) 8 119,595 195.00 211.50 198.17 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 14 57,637 520.00 551.00 531.56 184 1 Loin, top butt, bnls, heavy 11 244,296 250.00 290.54 260.15 184 3 Loin, top butt, boneless 9 34,416 268.00 293.50 277.84 185A 4 Loin, bottom sirloin, flap 3 1,370 495.05 530.00 500.82 185B 1 Loin, ball-tip, bnls, heavy 3 3,265 300.00 315.00 301.04 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 15 19,461 840.00 901.00 866.52 191A 4 Loin, butt tender, trimmed 3 1,415 840.00 880.00 854.81 193 4 Flank, flank steak (IM) 9 6,457 443.00 478.50 458.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 7 16,382 90.00 120.00 93.79 121D 4 Plate, Inside Skirt (IM) 10 6,644 380.00 412.61 390.04 121C 4 Plate, Outside Skirt (IM) 10 26,841 422.00 521.00 445.54 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 153,152 210.00 241.00 212.67

Pectoral Meat 4 2,610 220.00 234.75 230.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 72,156 159.38 168.00 165.63 Ground Beef 75% 0 0 Ground Beef 81% 15 134,957 170.00 199.00 184.02 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 4 84,096 176.00 187.46 185.76 Ground Beef Round 85% 3 19,017 210.60 213.00 210.75 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% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 308,270 87.91 96.00 89.35 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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