Bloomberg News

USDA Boxed Beef Cutout Midday Prices for April 18 (Table)

April 18, 2014

April 18 (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: 226.10 215.08 Change from prior day: 0.22 (0.35) ------------------------------------------------------------------------------- Choice/Select spread: 11.03

Total Load Count (Cuts, Trimmings, Grids): 106 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 332.31 306.21 Primal Chuck 179.87 176.22 Primal Round 192.09 189.82 Primal Loin 306.40 275.98 Primal Brisket 203.95 204.59 Primal Short Plate 170.97 170.96 Primal Flank 138.60 137.92 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/17 85 47 18 35 185 225.88 215.43 04/16 99 58 3 49 209 223.75 214.47 04/15 94 51 14 21 181 222.86 213.14 04/14 100 36 8 25 169 222.52 212.05 04/11 64 49 7 30 150 222.12 212.46 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 223.43 213.51 -------------------------------------------------------------------------------- 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 48.25 loads 1,929,977 pounds Select Cuts 42.14 loads 1,685,728 pounds Trimmings 1.00 loads 40,140 pounds Ground Beef 15.05 load 602,122 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 11 49,471 590.94 642.28 606.82 112A 3 Rib, ribeye, bnls, light 5 20,227 669.40 700.00 674.96 112A 3 Rib, ribeye, bnls, heavy 8 18,674 652.90 710.00 694.30 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 9,724 215.00 220.42 217.85 114A 3 Chuck, shoulder clod, trmd 25 140,337 226.00 248.00 232.20 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 10 72,058 220.00 279.69 237.49 114F 5 Chuck, clod tender (IM) 5 8,118 475.00 494.72 480.03 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 40 325,453 248.00 267.00 254.07 116B 1 Chuck, chuck tender (IM) 13 30,099 230.00 247.00 236.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 7,458 305.00 329.00 321.22 120A 3 Brisket, point/off, bnls 4 9,951 495.60 525.00 504.36 123A 3 Short Plate, short rib 9 29,996 431.00 510.00 490.44 130 4 Chuck, short rib 4 8,114 322.00 370.00 330.11 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 120,535 235.00 266.00 246.61 168 1 Round, top inside round 20 119,752 250.00 284.72 258.86 168 3 Round, top inside round 25 193,824 258.50 288.00 263.01 169 5 Round, top inside, denuded 13 53,503 306.00 324.00 308.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 81,161 230.00 242.00 235.47 171C 3 Round, eye of round (IM) 20 60,063 230.00 267.69 251.57 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 7,912 631.00 638.00 635.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 7,174 545.00 609.00 575.84 180 3 Loin, strip, bnls, 0x1 16 57,681 610.00 677.28 630.44 184 1 Loin, top butt, bnls, heavy 3 4,178 337.42 372.28 353.06 184 3 Loin, top butt, boneless 18 230,130 348.11 355.00 351.06 185A 4 Loin, bottom sirloin, flap 6 10,907 499.73 530.00 508.43 185B 1 Loin, ball-tip, bnls, heavy 7 13,643 325.00 370.00 335.20 185C 1 Loin, sirloin, tri-tip (IM) 7 2,913 390.13 415.00 399.77 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 27 170,813 1019.45 1110.00 1039.53 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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 4 7,222 517.95 566.28 537.23 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 11 34,078 580.00 645.00 610.36 113C 1 Chuck, semi-bnls, neck/off 3 5,913 232.73 235.00 234.14 114 1 Chuck, shoulder clod 4 9,893 210.65 228.00 220.07 114A 3 Chuck, shoulder clod, trmd 34 504,107 220.00 250.00 226.44 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 42 484,781 242.75 262.00 252.50 116B 1 Chuck, chuck tender (IM) 9 60,356 231.17 245.00 232.90

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 34,466 313.83 320.00 315.45 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 6,950 458.75 495.00 465.31 130 4 Chuck, short rib 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 63,377 239.00 256.00 243.68 168 1 Round, top inside round 9 15,135 250.00 262.73 252.27 168 3 Round, top inside round 16 131,879 256.00 274.50 263.29 169 5 Round, top inside, denuded 4 3,909 307.41 319.00 315.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 42,265 230.00 246.00 233.83 171C 3 Round, eye of round (IM) 9 27,885 240.00 260.00 242.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 54,213 484.00 560.00 498.47 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 5 39,709 500.00 547.28 501.44 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 12 14,640 316.73 350.00 325.90 185A 4 Loin, bottom sirloin, flap 5 18,166 499.73 510.00 509.45 185B 1 Loin, ball-tip, bnls, heavy 4 15,316 308.00 360.94 334.66 185C 1 Loin, sirloin, tri-tip (IM) 4 16,106 362.94 396.00 377.19 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 3 2,367 950.00 1050.00 978.01 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 12,986 93.00 137.00 112.17 121D 4 Plate, Inside Skirt (IM) 14 28,216 380.00 405.00 389.35 121C 4 Plate, Outside Skirt (IM) 8 6,911 510.00 580.00 553.33 121E 6 Outside Skirt, pld (IM) 4 8,665 765.00 852.05 787.45

Cap, Wedge Meat & (IM) Lean 10 23,295 344.00 369.00 355.56

Pectoral Meat 11 16,900 325.00 382.00 353.19 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 20,777 186.50 209.28 195.59 Ground Beef 75% Ground Beef 81% 18 123,611 191.00 230.00 204.24 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 2,393 298.50 311.00 302.90 Ground Beef Chuck 80% 13 220,769 209.06 221.19 214.70 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% 8 43,354 184.00 242.25 209.49 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- 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.


Best LBO Ever
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus