Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 197.59 187.48 Change from prior day: 1.08 0.97 ------------------------------------------------------------------------------- Choice/Select spread: 10.12

Total Load Count (Cuts, Trimmings, Grids): 95 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.13 276.65 Primal Chuck 159.33 156.67 Primal Round 156.89 157.81 Primal Loin 276.50 251.40 Primal Brisket 138.50 138.59 Primal Short Plate 141.42 144.36 Primal Flank 120.65 118.11 -------------------------------------------------------------------------------- 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 45.34 loads 1,813,733 pounds Select Cuts 25.20 loads 1,008,134 pounds Trimmings 12.38 loads 495,093 pounds Ground Beef 11.68 load 467,285 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 16 10,379 628.00 680.00 645.32 112A 3 Rib, ribeye, bnls, light 6 11,707 694.50 756.00 722.64 112A 3 Rib, ribeye, bnls, heavy 27 71,737 639.00 755.00 719.34 113C 1 Chuck, semi-bnls, neck/off 3 18,769 205.00 205.00 205.00 114 1 Chuck, shoulder clod 9 37,204 184.00 190.00 185.82 114A 3 Chuck, shoulder clod, trmd 16 49,362 197.00 220.00 201.08 114D 3 Chuck, clod, top blade 5 6,528 278.81 310.00 290.73 114E 3 Chuck, clod, arm roast 4 52,721 222.00 225.15 224.76 114F 5 Chuck, clod tender (IM) 9 9,462 410.00 430.00 415.88 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 106,302 217.95 246.00 230.41 116B 1 Chuck, chuck tender (IM) 12 22,815 199.00 216.39 204.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 87,702 200.00 215.00 207.02 120A 3 Brisket, point/off, bnls 7 7,057 329.00 360.00 348.06 123A 3 Short Plate, short rib 13 21,099 440.00 480.50 465.73 130 4 Chuck, short rib 9 12,998 306.50 344.80 316.41 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 106,152 207.00 230.50 212.58 168 1 Round, top inside round 16 87,684 182.00 205.00 199.31 168 3 Round, top inside round 24 362,690 205.35 220.50 209.58 169 5 Round, top inside, denuded 5 5,037 240.00 245.00 244.45

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 16,836 183.00 194.00 184.50 171B 3 Round, outside round 14 40,396 192.00 208.00 199.52 171C 3 Round, eye of round (IM) 15 22,381 199.00 209.70 201.07 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 9,998 562.00 620.50 571.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 6,998 537.56 610.00 555.69 180 3 Loin, strip, bnls, 0x1 42 172,221 558.65 656.00 587.67 184 1 Loin, top butt, bnls, heavy 9 16,396 295.69 331.00 303.12 184 3 Loin, top butt, boneless 8 16,841 325.00 359.50 345.28 185A 4 Loin, bottom sirloin, flap 15 38,034 480.00 536.00 510.41 185B 1 Loin, ball-tip, bnls, heavy 12 17,449 320.00 336.74 324.85 185C 1 Loin, sirloin, tri-tip (IM) 6 18,282 345.00 370.25 347.93 185D 4 Loin, tri-tip, pld (IM) 3 2,037 490.00 509.00 496.51 189A 4 Loin, tndrloin, trmd, heavy 39 184,049 885.00 1026.00 902.42 191A 4 Loin, butt tender, trimmed 3 3,211 925.00 935.00 934.84 193 4 Flank, flank steak (IM) 10 17,266 476.00 496.14 479.40 ------------------------------------------------------------------------------- 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 8 76,222 498.00 556.00 504.56 112A 3 Rib, ribeye, bnls, light 8 23,038 559.21 628.00 576.84 112A 3 Rib, ribeye, bnls, heavy 21 46,756 550.00 625.00 581.39 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 43,589 184.00 211.27 191.40 114A 3 Chuck, shoulder clod, trmd 5 8,313 194.00 201.76 200.25 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 9,570 375.00 420.00 385.77 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 17 83,755 211.53 233.00 223.81 116B 1 Chuck, chuck tender (IM) 5 29,592 201.77 210.00 205.54

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 15,335 205.00 224.70 214.76 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,008 378.00 440.00 405.67 130 4 Chuck, short rib 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 5 8,050 206.47 232.70 219.09 168 1 Round, top inside round 21 125,304 189.00 220.80 199.15 168 3 Round, top inside round 5 12,983 208.00 220.64 208.47 169 5 Round, top inside, denuded 3 2,581 240.19 245.00 241.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 26,578 197.50 206.00 203.19 171C 3 Round, eye of round (IM) 10 25,345 195.72 211.34 201.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 1,523 530.00 551.39 535.87 175 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 19 57,502 506.05 555.00 520.00 184 1 Loin, top butt, bnls, heavy 6 10,930 260.00 289.00 268.54 184 3 Loin, top butt, boneless 11 18,044 265.00 296.00 276.18 185A 4 Loin, bottom sirloin, flap 7 31,455 477.00 510.00 486.50 185B 1 Loin, ball-tip, bnls, heavy 3 17,624 280.00 300.00 294.64 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 116,524 820.00 900.50 835.88 191A 4 Loin, butt tender, trimmed 4 1,489 779.00 840.00 818.25 193 4 Flank, flank steak (IM) 3 1,126 455.00 477.64 459.03 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 7,833 100.55 114.00 104.77 121D 4 Plate, Inside Skirt (IM) 11 19,697 374.00 410.00 388.62 121C 4 Plate, Outside Skirt (IM) 12 21,432 476.00 550.00 511.02 121E 6 Outside Skirt, pld (IM) 8 31,723 534.00 725.00 548.79

Cap, Wedge Meat & (IM) Lean 23 62,758 210.00 241.00 219.67

Pectoral Meat 11 9,567 214.08 246.00 234.03 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 129,395 164.00 186.00 172.46 Ground Beef 75% 0 0 Ground Beef 81% 22 142,907 176.00 206.00 185.78 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 11 66,942 186.32 205.44 196.79 Ground Beef Round 85% 5 41,635 206.00 220.00 216.27 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% 0 0 Blended Ground Beef 81% 3 12,200 192.00 192.18 192.14 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 495,093 90.45 100.00 93.55 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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