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USDA Boxed Beef Cutout Midday Prices for February 6 (Table)

February 06, 2014

February 6 (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: 214.37 214.80 Change from prior day: (2.27) (1.83) ------------------------------------------------------------------------------- Choice/Select spread: (0.43)

Total Load Count (Cuts, Trimmings, Grids): 69 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.14 285.50 Primal Chuck 199.18 202.13 Primal Round 208.22 210.58 Primal Loin 258.33 254.78 Primal Brisket 152.04 153.17 Primal Short Plate 139.44 139.44 Primal Flank 110.90 108.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/05 84 42 19 34 179 216.64 216.63 02/04 57 22 12 23 115 220.49 219.21 02/03 75 18 11 19 122 220.09 219.42 01/31 57 16 6 13 91 223.49 224.85 01/30 63 26 16 11 117 230.75 229.79 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 222.29 221.98 -------------------------------------------------------------------------------- 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 35.47 loads 1,418,606 pounds Select Cuts 17.06 loads 682,503 pounds Trimmings 10.99 loads 439,630 pounds Ground Beef 5.73 load 229,026 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 9 9,978 513.00 560.00 524.37 112A 3 Rib, ribeye, bnls, light 7 30,860 556.00 638.01 578.58 112A 3 Rib, ribeye, bnls, heavy 16 19,951 556.00 601.50 570.34 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 31,349 246.75 300.00 268.22 114A 3 Chuck, shoulder clod, trmd 21 138,940 250.00 324.11 272.60 114D 3 Chuck, clod, top blade 8 13,432 291.00 318.00 298.71 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 3,337 355.00 422.00 367.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 231,252 259.00 320.00 284.25 116B 1 Chuck, chuck tender (IM) 12 44,493 275.00 310.00 292.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 69,132 220.00 248.01 224.96 120A 3 Brisket, point/off, bnls 13 19,311 380.00 409.05 380.32 123A 3 Short Plate, short rib 8 7,543 469.69 505.00 493.14 130 4 Chuck, short rib 15 39,861 310.50 350.00 325.61 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 50,284 287.00 317.00 297.09 168 1 Round, top inside round 15 61,519 234.00 246.50 239.69 168 3 Round, top inside round 15 58,767 245.00 269.00 249.26 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 5,385 260.50 274.00 265.92 171B 3 Round, outside round 16 189,649 273.00 306.00 278.01 171C 3 Round, eye of round (IM) 18 71,915 269.00 341.00 302.58 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 13,177 460.00 468.60 467.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 5,590 450.00 470.15 457.41 180 3 Loin, strip, bnls, 0x1 13 15,806 486.00 520.00 498.37 184 1 Loin, top butt, bnls, heavy 4 3,787 280.00 306.00 285.34 184 3 Loin, top butt, boneless 5 2,647 299.00 318.00 313.33 185A 4 Loin, bottom sirloin, flap 13 20,285 400.00 450.50 425.21 185B 1 Loin, ball-tip, bnls, heavy 7 27,403 280.00 305.00 296.50 185C 1 Loin, sirloin, tri-tip (IM) 9 9,280 309.00 330.00 317.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 109,116 920.00 1010.00 950.55 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 20 20,047 390.00 440.00 417.05 ------------------------------------------------------------------------------- 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 7 22,018 500.12 536.00 505.20 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 20 39,224 556.00 595.00 569.51 113C 1 Chuck, semi-bnls, neck/off 3 5,769 255.00 260.15 256.39 114 1 Chuck, shoulder clod 5 16,658 246.75 280.00 265.71 114A 3 Chuck, shoulder clod, trmd 3 7,887 290.00 300.00 295.08 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 1,217 319.00 337.00 323.77 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 17 167,916 259.00 320.00 275.06 116B 1 Chuck, chuck tender (IM) 7 13,303 275.00 310.00 289.44

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 14,972 221.75 245.00 226.55 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 4,725 286.20 315.00 300.58 168 1 Round, top inside round 9 56,577 235.00 244.40 236.44 168 3 Round, top inside round 6 24,699 252.00 263.00 256.71 169 5 Round, top inside, denuded 5 6,682 288.50 315.00 311.45

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 5,607 295.50 321.00 303.29 171C 3 Round, eye of round (IM) 15 44,029 269.00 341.17 301.61 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 1,923 460.00 497.69 490.10 175 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 9 8,204 466.75 531.00 501.14 184 1 Loin, top butt, bnls, heavy 3 15,369 285.00 285.00 285.00 184 3 Loin, top butt, boneless 4 3,596 293.00 300.00 296.58 185A 4 Loin, bottom sirloin, flap 4 4,378 389.00 425.00 409.92 185B 1 Loin, ball-tip, bnls, heavy 5 46,624 280.00 287.00 286.51 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 78,173 910.00 1061.00 933.94 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 6,336 380.00 401.91 391.82 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 16 54,956 338.00 352.00 339.62 121C 4 Plate, Outside Skirt (IM) 7 29,882 391.00 429.40 392.14 121E 6 Outside Skirt, pld (IM) 7 3,577 565.00 641.61 608.29

Cap, Wedge Meat & (IM) Lean 24 30,531 279.00 296.50 284.76

Pectoral Meat 21 25,688 280.00 312.00 295.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 3 5,995 211.00 215.00 213.73 Ground Beef 75% 0 0 Ground Beef 81% 11 123,505 175.00 244.80 200.93 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 5 44,064 224.00 250.81 226.96 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 16 439,630 92.00 116.50 101.86 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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