Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 27 (Table)

June 27, 2013

June 27 (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: 197.38 187.62 Change from prior day: 0.87 1.11 ------------------------------------------------------------------------------- Choice/Select spread: 9.76

Total Load Count (Cuts, Trimmings, Grids): 170 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 314.65 276.07 Primal Chuck 159.53 156.86 Primal Round 156.86 157.46 Primal Loin 275.44 252.51 Primal Brisket 138.35 138.49 Primal Short Plate 141.48 144.43 Primal Flank 121.00 118.08 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/26 97 74 14 30 215 196.51 186.51 06/25 86 58 8 20 172 197.57 185.92 06/24 70 36 11 21 139 199.25 186.58 06/21 52 43 13 24 132 199.39 186.22 06/20 74 47 2 26 149 199.30 185.88 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.41 186.22 -------------------------------------------------------------------------------- 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 82.13 loads 3,285,188 pounds Select Cuts 52.25 loads 2,090,099 pounds Trimmings 15.71 loads 628,233 pounds Ground Beef 19.42 load 776,743 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 16,509 625.00 681.00 639.24 112A 3 Rib, ribeye, bnls, light 11 27,607 694.50 756.00 716.36 112A 3 Rib, ribeye, bnls, heavy 55 175,530 674.14 755.00 710.32 113C 1 Chuck, semi-bnls, neck/off 6 27,319 200.00 215.00 203.50 114 1 Chuck, shoulder clod 12 43,059 184.00 196.00 185.78 114A 3 Chuck, shoulder clod, trmd 27 96,331 192.00 220.00 198.94 114D 3 Chuck, clod, top blade 7 8,202 278.81 310.00 289.76 114E 3 Chuck, clod, arm roast 6 69,462 220.00 227.00 223.85 114F 5 Chuck, clod tender (IM) 10 9,844 410.00 430.00 416.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 51 141,805 217.95 246.00 230.08 116B 1 Chuck, chuck tender (IM) 21 52,383 199.00 216.39 205.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 47 188,984 197.81 215.00 205.72 120A 3 Brisket, point/off, bnls 10 15,248 329.00 360.00 353.94 123A 3 Short Plate, short rib 24 42,648 409.00 480.50 459.87 130 4 Chuck, short rib 21 29,521 306.50 345.00 324.71 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 3,511 194.50 202.00 198.45

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 51 207,596 203.00 230.50 210.58 168 1 Round, top inside round 19 95,978 182.00 205.56 198.87 168 3 Round, top inside round 33 401,283 198.05 221.00 209.84 169 5 Round, top inside, denuded 14 75,025 234.60 251.00 235.96

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 19,542 183.00 194.00 184.92 171B 3 Round, outside round 32 121,996 186.00 209.80 198.21 171C 3 Round, eye of round (IM) 25 66,052 198.00 210.00 202.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 12,276 562.00 620.50 574.78 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 11,032 537.56 610.00 560.18 180 3 Loin, strip, bnls, 0x1 64 425,074 558.65 656.00 578.43 184 1 Loin, top butt, bnls, heavy 9 16,396 295.69 331.00 303.12 184 3 Loin, top butt, boneless 19 88,016 320.00 359.50 328.38 185A 4 Loin, bottom sirloin, flap 26 111,957 474.00 536.00 491.51 185B 1 Loin, ball-tip, bnls, heavy 15 22,349 311.00 340.00 323.01 185C 1 Loin, sirloin, tri-tip (IM) 9 25,863 345.00 370.25 352.60 185D 4 Loin, tri-tip, pld (IM) 7 10,833 490.00 509.00 498.60 189A 4 Loin, tndrloin, trmd, heavy 52 203,935 885.00 1029.50 905.05 191A 4 Loin, butt tender, trimmed 4 3,957 914.04 935.00 930.92 193 4 Flank, flank steak (IM) 19 34,414 476.00 500.00 484.69 ------------------------------------------------------------------------------- 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 11 83,250 498.00 583.00 507.02 112A 3 Rib, ribeye, bnls, light 10 25,492 559.21 628.00 578.26 112A 3 Rib, ribeye, bnls, heavy 38 91,108 550.00 625.00 577.17 113C 1 Chuck, semi-bnls, neck/off 4 5,932 200.50 205.00 201.69 114 1 Chuck, shoulder clod 12 61,567 184.00 211.27 190.13 114A 3 Chuck, shoulder clod, trmd 8 10,474 194.00 204.00 200.13 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 28,382 370.00 420.00 385.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 129,066 211.53 233.00 223.85 116B 1 Chuck, chuck tender (IM) 9 47,724 201.77 211.00 205.07

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 20,088 195.00 224.70 211.57 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 15,747 378.00 470.00 448.83 130 4 Chuck, short rib 5 9,853 300.00 310.50 306.91 160 1 Round, bone-in 161 1 Round, boneless 3 4,826 196.00 228.00 201.60

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 56,981 204.74 240.00 208.28 168 1 Round, top inside round 23 140,743 184.50 220.80 197.67 168 3 Round, top inside round 13 37,162 208.00 222.00 211.01 169 5 Round, top inside, denuded 6 22,943 220.00 245.00 226.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,756 191.00 198.00 197.45 171B 3 Round, outside round 23 63,945 188.00 217.00 199.76 171C 3 Round, eye of round (IM) 23 66,381 195.72 216.00 202.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 6,123 524.98 551.39 531.60 175 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 23 63,739 506.05 555.00 520.69 184 1 Loin, top butt, bnls, heavy 12 19,410 260.00 289.00 267.40 184 3 Loin, top butt, boneless 20 83,716 259.98 296.00 276.27 185A 4 Loin, bottom sirloin, flap 15 49,053 473.00 530.46 485.87 185B 1 Loin, ball-tip, bnls, heavy 5 19,625 280.00 307.00 295.90 185C 1 Loin, sirloin, tri-tip (IM) 5 1,738 294.00 315.00 308.52 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 127,741 820.00 925.50 841.55 191A 4 Loin, butt tender, trimmed 12 45,173 779.00 849.00 806.11 193 4 Flank, flank steak (IM) 4 1,346 455.00 477.64 461.64 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 18 90,122 84.70 114.00 87.11 121D 4 Plate, Inside Skirt (IM) 26 55,300 374.00 410.00 389.96 121C 4 Plate, Outside Skirt (IM) 19 46,006 430.74 550.00 489.44 121E 6 Outside Skirt, pld (IM) 11 34,719 534.00 725.00 559.44

Cap, Wedge Meat & (IM) Lean 45 604,330 210.00 246.00 212.93

Pectoral Meat 20 28,772 214.08 246.00 232.18 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 205,334 164.00 186.00 171.06 Ground Beef 75% 0 0 Ground Beef 81% 25 181,725 171.00 206.00 184.57 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 5,764 235.00 240.50 238.68 Ground Beef Chuck 80% 18 194,463 185.00 205.44 193.21 Ground Beef Round 85% 9 58,794 206.00 220.50 216.88 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% 7 54,000 190.00 194.00 191.47 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 23 628,233 90.45 100.00 93.71 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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