Bloomberg News

USDA Boxed Beef Cutout Closing Prices for December 20 (Table)

December 20, 2013

December 20 (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: 196.79 188.43 Change from prior day: (0.92) (0.35) ------------------------------------------------------------------------------- Choice/Select spread: 8.36

Total Load Count (Cuts, Trimmings, Grids): 110 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 298.36 264.89 Primal Chuck 173.08 172.09 Primal Round 179.40 179.70 Primal Loin 246.03 224.53 Primal Brisket 135.93 136.48 Primal Short Plate 131.46 134.47 Primal Flank 99.07 97.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/19 48 32 16 12 107 197.71 188.78 12/18 77 58 8 31 174 198.18 188.38 12/17 54 35 12 12 113 198.43 188.78 12/16 66 31 12 15 125 199.97 188.41 12/13 64 32 22 16 134 198.89 187.01 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.64 188.27 -------------------------------------------------------------------------------- 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 52.74 loads 2,109,798 pounds Select Cuts 42.90 loads 1,716,131 pounds Trimmings 1.05 loads 42,000 pounds Ground Beef 13.34 load 533,742 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 29 101,177 545.00 650.00 576.15 112A 3 Rib, ribeye, bnls, light 9 13,688 592.00 725.00 640.54 112A 3 Rib, ribeye, bnls, heavy 31 113,065 589.37 746.00 611.59 113C 1 Chuck, semi-bnls, neck/off 6 23,553 206.00 230.00 207.62 114 1 Chuck, shoulder clod 11 22,574 208.74 227.00 219.12 114A 3 Chuck, shoulder clod, trmd 15 36,056 225.00 246.00 236.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 35,147 274.00 285.00 284.36 114F 5 Chuck, clod tender (IM) 3 2,156 291.00 350.00 332.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 24,754 244.75 272.00 258.05 116B 1 Chuck, chuck tender (IM) 22 70,719 221.76 242.00 229.14

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 64,304 195.90 215.00 202.29 120A 3 Brisket, point/off, bnls 9 13,097 370.00 386.00 378.50 123A 3 Short Plate, short rib 6 25,701 440.00 530.00 496.00 130 4 Chuck, short rib 9 7,970 315.00 355.00 322.76 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 47 182,664 230.00 255.00 243.36 168 1 Round, top inside round 8 63,238 207.00 228.00 221.65 168 3 Round, top inside round 20 146,918 226.50 242.00 236.31 169 5 Round, top inside, denuded 17 72,358 256.00 277.00 267.27

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,191 216.50 229.00 222.38 171B 3 Round, outside round 38 266,751 220.50 251.50 241.07 171C 3 Round, eye of round (IM) 32 76,125 243.10 275.00 258.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 10,056 444.00 498.00 469.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 24,392 400.00 436.50 406.98 180 3 Loin, strip, bnls, 0x1 46 241,875 464.40 505.50 476.52 184 1 Loin, top butt, bnls, heavy 10 29,580 245.00 270.00 257.95 184 3 Loin, top butt, boneless 30 107,747 272.81 301.00 282.09 185A 4 Loin, bottom sirloin, flap 14 24,753 360.00 391.00 371.52 185B 1 Loin, ball-tip, bnls, heavy 10 12,546 220.00 241.00 228.70 185C 1 Loin, sirloin, tri-tip (IM) 4 2,347 284.00 305.00 290.28 185D 4 Loin, tri-tip, pld (IM) 4 4,018 406.52 453.50 418.58 189A 4 Loin, tndrloin, trmd, heavy 35 124,794 978.05 1316.00 1040.67 191A 4 Loin, butt tender, trimmed 3 1,110 1052.39 1072.00 1056.88 193 4 Flank, flank steak (IM) 6 8,825 348.00 370.00 358.48 ------------------------------------------------------------------------------- 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 32,132 522.00 583.31 545.75 112A 3 Rib, ribeye, bnls, light 16 223,860 499.98 590.00 501.22 112A 3 Rib, ribeye, bnls, heavy 26 67,194 499.98 610.88 541.23 113C 1 Chuck, semi-bnls, neck/off 6 4,686 209.00 220.00 216.55 114 1 Chuck, shoulder clod 15 219,000 205.00 224.00 205.53 114A 3 Chuck, shoulder clod, trmd 9 98,216 230.00 237.39 234.32 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 16,534 259.00 290.00 267.72 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 11 49,500 243.00 272.39 259.44 116B 1 Chuck, chuck tender (IM) 10 38,506 223.77 243.74 229.94

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 41,875 199.37 219.70 205.22 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 12,939 412.68 510.00 466.55 130 4 Chuck, short rib 7 5,506 315.00 349.00 326.08 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 72,989 230.00 252.00 244.95 168 1 Round, top inside round 5 5,420 223.52 230.00 226.12 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 43,347 204.37 224.41 208.55 171B 3 Round, outside round 13 67,296 228.80 251.50 244.28 171C 3 Round, eye of round (IM) 16 28,780 249.90 266.00 258.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 127,136 348.00 422.00 365.83 175 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 4 22,074 409.40 427.00 411.17 184 1 Loin, top butt, bnls, heavy 4 8,094 245.00 250.00 245.51 184 3 Loin, top butt, boneless 7 33,935 260.00 285.00 273.28 185A 4 Loin, bottom sirloin, flap 8 35,462 345.40 375.00 359.26 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 3 25,577 278.00 280.00 279.01 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 81,001 873.00 1061.00 899.51 191A 4 Loin, butt tender, trimmed 4 12,834 868.00 995.00 890.81 193 4 Flank, flank steak (IM) 4 13,995 351.00 381.00 352.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 11,574 72.60 120.00 84.49 121D 4 Plate, Inside Skirt (IM) 14 223,405 322.50 350.00 333.35 121C 4 Plate, Outside Skirt (IM) 15 26,146 347.94 426.00 375.96 121E 6 Outside Skirt, pld (IM) 7 14,222 565.00 600.05 575.16

Cap, Wedge Meat & (IM) Lean 11 27,204 248.00 265.00 255.81

Pectoral Meat 15 22,051 251.68 281.00 261.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 91,262 159.20 181.21 175.10 Ground Beef 75% Ground Beef 81% 10 91,081 174.90 200.00 181.44 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 123,623 259.48 280.50 266.22 Ground Beef Chuck 80% 11 181,971 183.00 238.50 223.53 Ground Beef Round 85% Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 4 17,615 190.05 196.25 195.13 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 0 0 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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