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USDA Boxed Beef Cutout Closing Prices for June 24 (Table)

June 24, 2013

June 24 (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: 199.25 186.58 Change from prior day: (0.14) 0.36 ------------------------------------------------------------------------------- Choice/Select spread: 12.67

Total Load Count (Cuts, Trimmings, Grids): 139 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 319.67 277.09 Primal Chuck 156.84 156.23 Primal Round 157.64 154.42 Primal Loin 286.29 252.10 Primal Brisket 135.96 138.36 Primal Short Plate 138.88 142.01 Primal Flank 119.12 117.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/21 52 43 13 24 132 199.39 186.22 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 199.82 185.04 -------------------------------------------------------------------------------- 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 70.35 loads 2,813,963 pounds Select Cuts 36.39 loads 1,455,723 pounds Trimmings 10.96 loads 438,294 pounds Ground Beef 20.86 load 834,293 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 23 184,637 598.00 679.00 631.86 112A 3 Rib, ribeye, bnls, light 6 38,423 705.00 770.00 708.79 112A 3 Rib, ribeye, bnls, heavy 23 83,943 671.00 771.00 715.93 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 167,680 177.00 194.88 180.11 114A 3 Chuck, shoulder clod, trmd 15 72,858 191.00 206.21 196.50 114D 3 Chuck, clod, top blade 13 21,557 260.00 311.00 282.45 114E 3 Chuck, clod, arm roast 9 13,605 223.00 244.00 226.49 114F 5 Chuck, clod tender (IM) 13 10,348 413.60 446.00 423.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 118,390 214.96 247.63 229.29 116B 1 Chuck, chuck tender (IM) 17 40,793 198.00 208.00 202.00

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 145,851 196.92 215.00 201.97 120A 3 Brisket, point/off, bnls 10 21,784 320.70 360.51 342.43 123A 3 Short Plate, short rib 18 21,748 411.00 476.00 447.84 130 4 Chuck, short rib 20 42,138 306.50 349.70 334.12 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 142,762 201.74 228.50 208.76 168 1 Round, top inside round 12 30,057 182.00 209.75 194.16 168 3 Round, top inside round 17 93,188 202.00 218.00 210.21 169 5 Round, top inside, denuded 22 121,478 220.30 243.00 235.21

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 139,394 195.00 225.60 203.02 171C 3 Round, eye of round (IM) 35 224,448 198.00 211.00 202.99 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 45,765 574.00 632.80 587.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 13,271 610.00 626.17 617.71 180 3 Loin, strip, bnls, 0x1 46 179,363 591.24 700.00 642.44 184 1 Loin, top butt, bnls, heavy 4 6,750 305.00 320.00 309.35 184 3 Loin, top butt, boneless 40 338,755 300.00 341.00 328.73 185A 4 Loin, bottom sirloin, flap 15 53,425 497.78 535.98 515.70 185B 1 Loin, ball-tip, bnls, heavy 12 21,543 320.00 358.00 323.70 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 6,105 493.45 510.00 494.27 189A 4 Loin, tndrloin, trmd, heavy 31 69,876 880.31 1024.00 927.71 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 15,352 469.40 500.00 477.75 ------------------------------------------------------------------------------- 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 5 16,124 526.56 540.00 531.14 112A 3 Rib, ribeye, bnls, light 4 13,214 575.20 615.15 592.57 112A 3 Rib, ribeye, bnls, heavy 15 27,946 574.60 615.15 596.78 113C 1 Chuck, semi-bnls, neck/off 3 18,823 201.00 204.00 202.00 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 9 28,647 187.39 204.88 193.90 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 11,753 395.00 406.00 400.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 106,905 210.00 235.61 219.36 116B 1 Chuck, chuck tender (IM) 9 7,581 198.00 215.00 208.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 56,228 197.12 223.70 207.16 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 19,056 356.00 471.00 400.56 130 4 Chuck, short rib 11 37,699 300.00 340.00 306.81 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 43,375 198.00 215.00 210.26 168 1 Round, top inside round 14 31,896 184.50 207.00 193.10 168 3 Round, top inside round 12 55,921 202.00 207.30 205.83 169 5 Round, top inside, denuded 3 3,750 238.00 251.50 241.94

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 64,119 188.00 215.49 197.55 171C 3 Round, eye of round (IM) 14 51,164 198.00 210.00 205.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 11,924 520.00 545.00 533.76 175 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 16 135,428 482.24 555.00 497.71 184 1 Loin, top butt, bnls, heavy 9 169,029 257.00 272.44 261.05 184 3 Loin, top butt, boneless 7 15,412 270.00 290.00 283.20 185A 4 Loin, bottom sirloin, flap 3 11,075 496.67 520.60 499.88 185B 1 Loin, ball-tip, bnls, heavy 9 26,240 285.00 309.40 296.16 185C 1 Loin, sirloin, tri-tip (IM) 8 58,971 300.00 315.00 306.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 91,001 812.85 865.00 826.70 191A 4 Loin, butt tender, trimmed 5 2,606 840.00 870.00 847.26 193 4 Flank, flank steak (IM) 6 3,576 443.00 480.00 461.43 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 51,716 77.08 100.00 79.50 121D 4 Plate, Inside Skirt (IM) 22 52,616 371.00 400.50 384.27 121C 4 Plate, Outside Skirt (IM) 16 50,576 410.00 531.00 443.59 121E 6 Outside Skirt, pld (IM) 8 32,588 550.00 725.00 563.62

Cap, Wedge Meat & (IM) Lean 14 52,925 208.00 235.00 219.79

Pectoral Meat 19 43,632 215.00 246.00 227.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 129,842 144.01 176.00 165.28 Ground Beef 75% Ground Beef 81% 29 263,579 165.00 214.89 177.26 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 26,936 231.00 260.98 234.26 Ground Beef Chuck 80% 19 214,110 175.00 205.44 188.37 Ground Beef Round 85% 10 32,298 208.50 223.00 215.46 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 5 69,940 190.00 218.00 211.65 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 18 438,294 89.51 98.00 94.38 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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