Tuesday Morning Nat’l/Regional Boxed Beef Price Report

Based on negotiated prices and volume of boxed beef cuts delivered within 0-21
days and on average industry cutting yields.  Values reflect U.S. dollars per
100 pounds.

Boxed beef cutout values mostly steady on light to moderate demand and offerings.
Select and Choice rib and loin cuts firm while chuck and round items weak. Beef
trimmings firm on light to moderate demand and offerings.

CHOICE         SELECT
600-900        600-900
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Current Cutout Values:                          211.16         209.01
Change from prior day:                            0.39         (0.18)
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Choice/Select spread:                                    2.15

Total Load Count (Cuts, Trimmings, Grinds):               121
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COMPOSITE PRIMAL VALUES
Primal Rib                                     288.98         287.09
Primal Chuck                                   191.67         189.74
Primal Round                                   204.34         199.97
Primal Loin                                    257.45         255.82
Primal Brisket                                 151.76         151.72
Primal Short Plate                             138.42         138.42
Primal Flank                                   109.31         108.25
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LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS
CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
02/07   122    35    25    16    198            210.77         209.19
02/06    72    56    14    14    156            213.51         212.31
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
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Current 5 Day Simple Average:                   216.30         215.35
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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             72.40  loads          2,896,088  pounds
Select Cuts             24.91  loads            996,341  pounds
Trimmings               12.17  loads            486,692  pounds
Ground Beef             11.30  loads            452,104  pounds
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Choice Cuts, Fat Limitations 1-6          (IM) = Individual Muscle
IMPS/FL       Sub-Primal              # of      Total        Price      Weighted
Trades     Pounds        Range       Average
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109E 1  Rib, ribeye, lip-on, bn-in       17      85,786   513.00  550.00  527.67
112A 3  Rib, ribeye, bnls, light          8      17,678   565.00  620.00  575.31
112A 3  Rib, ribeye, bnls, heavy         40     120,752   550.00  625.00  564.59
113C 1  Chuck, semi-bnls, neck/off        4      42,383   239.00  257.00  240.92
114  1  Chuck, shoulder clod             14     129,757   249.00  277.00  264.46
114A 3  Chuck, shoulder clod, trmd       34     171,493   251.00  295.00  265.22
114D 3  Chuck, clod, top blade            6       3,751   301.00  321.00  311.10
114E 3  Chuck, clod, arm roast            3      15,347   350.00  376.58  351.43
114F 5  Chuck, clod tender (IM)           6       6,476   340.00  370.50  354.70
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       41     448,890   254.25  300.00  269.62
116B 1  Chuck, chuck tender (IM)         12      18,829   284.23  310.00  298.05
3  Chuck roll, retail ready
120  1  Brisket, deckle-off, bnls        33      99,274   220.00  245.50  226.69
120A 3  Brisket, point/off, bnls          6       7,330   380.00  407.85  393.12
123A 3  Short Plate, short rib           32      49,305   464.69  571.00  499.16
130  4  Chuck, short rib                 22      62,180   305.00  350.00  329.16
160  1  Round, bone-in                    7      16,817   232.00  264.50  247.40
161  1  Round, boneless                   3       3,364   254.80  264.74  258.33
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled           29     145,124   277.00  309.50  285.81
168  1  Round, top inside round          38     275,420   230.00  249.80  234.26
168  3  Round, top inside round          29     375,915   233.00  262.00  243.18
169  5  Round, top inside, denuded        4      10,555   285.00  288.00  286.99
3  Round, top inside, side off
170  1  Round, bottom gooseneck
171B 3  Round, outside round             25     192,814   260.00  305.03  273.80
171C 3  Round, eye of round (IM)         20      55,747   282.00  335.00  310.74
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0x1             6       4,557   450.00  465.00  459.43
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1       11       8,586   450.00  453.80  450.42
180  3  Loin, strip, bnls, 0x1           22      64,641   461.00  515.00  484.60
184  1  Loin, top butt, bnls, heavy      13      17,211   268.00  299.80  275.93
184  3  Loin, top butt, boneless         12      52,378   284.17  324.50  306.85
185A 4  Loin, bottom sirloin, flap       14      33,311   393.00  429.11  403.90
185B 1  Loin, ball-tip, bnls, heavy      27      88,313   274.00  300.00  286.40
185C 1  Loin, sirloin, tri-tip (IM)       7       3,730   310.78  331.00  321.88
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy      20      16,320   940.00 1005.00  968.86
191A 4  Loin, butt tender, trimmed        0           0
193  4  Flank, flank steak (IM)          16      10,646   385.00  440.00  410.64
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Select Cuts, Fat Limitations 1-6       (IM) = Individual Muscle
IMPS/FL         Sub-Primal             # of      Total        Price     Weighted
Trades    Pounds       Range     Average
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109E 1  Rib, ribeye, lip-on, bn-in       10      86,655   487.00  537.00  502.39
112A 3  Rib, ribeye, bnls, light          5       5,444   560.00  595.00  566.06
112A 3  Rib, ribeye, bnls, heavy         11      11,933   558.00  596.00  570.27
113C 1  Chuck, semi-bnls, neck/off        5       3,393   242.50  255.64  251.69
114  1  Chuck, shoulder clod             12     153,166   238.00  270.00  242.86
114A 3  Chuck, shoulder clod, trmd        8      82,827   255.00  280.28  261.87
114D 3  Chuck, clod, top blade            0           0
114E 3  Chuck, clod, arm roast
114F 5  Chuck, clod tender (IM)          10      13,633   320.00  331.00  321.76
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       23     123,629   259.00  300.00  272.97
116B 1  Chuck, chuck tender (IM)         10      83,894   285.00  307.00  286.73
3  Chuck roll, retail ready          0           0
120  1  Brisket, deckle-off, bnls        11      22,914   220.00  235.00  225.61
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib            3       2,510   455.00  571.00  529.29
130  4  Chuck, short rib                  6       9,509   325.00  364.00  332.01
160  1  Round, bone-in
161  1  Round, boneless
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled            5      19,993   270.00  293.00  278.00
168  1  Round, top inside round           3       2,928   227.80  244.00  239.50
168  3  Round, top inside round           9      58,101   233.00  255.28  242.22
169  5  Round, top inside, denuded        3       5,332   288.00  315.00  290.45
3  Round, top inside, side off
170  1  Round, bottom gooseneck           0           0
171B 3  Round, outside round             11      88,567   259.21  300.00  265.80
171C 3  Round, eye of round (IM)          7       3,800   295.00  327.00  313.60
174  1  Loin, short loin, 2×3             0           0
174  3  Loin, short loin, 0x1             8       3,501   453.00  501.00  476.82
175  3  Loin, strip loin, 1×1             0           0
180  1  Loin, strip, bnls, heavy          0           0
1  Loin, strip loin bnls. 1×1
180  3  Loin, strip, bnls, 0x1            7       5,078   461.00  520.28  484.45
184  1  Loin, top butt, bnls, heavy      11      55,966   263.00  302.00  278.45
184  3  Loin, top butt, boneless          5       9,947   280.00  320.00  303.70
185A 4  Loin, bottom sirloin, flap        3       8,154   410.00  425.00  411.36
185B 1  Loin, ball-tip, bnls, heavy      11      40,370   276.00  300.00  290.61
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)           0           0
189A 4  Loin, tndrloin, trmd, heavy       7       4,782   910.00  995.00  945.46
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)           3       1,184   410.28  436.00  421.05
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CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
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124  4  Rib, Back Ribs, Fresh
124  4  Rib, Back Ribs, Frozen            7      12,568   105.00  131.11  112.54
121D 4  Plate, Inside Skirt (IM)         21      61,446   335.00  375.00  339.09
121C 4  Plate, Outside Skirt (IM)        12      14,863   395.00  420.00  409.55
121E 6  Outside Skirt, pld (IM)          11      17,545   575.00  630.00  591.15
Cap, Wedge Meat & (IM) Lean      25     100,987   273.83  296.00  284.24
Pectoral Meat                    28      56,161   280.00  310.00  288.31
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                          12     141,818   166.45  211.00  191.29
Ground Beef 75%
Ground Beef 81%                          12      57,379   205.00  229.00  213.75
Ground Beef 85%                           0           0
Ground Beef 90%                           0           0
Ground Beef 93%
Ground Beef Chuck 80%                    15     218,223   235.00  271.00  247.90
Ground Beef Round 85%                     4       3,908   276.30  304.00  282.77
Ground Beef Sirloin 90%                   0           0
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BLENDED GB – STEER/HEIFER/COW SOURCE – 10 Pound Chub Basis – Coarse & Fine Grind
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Blended Ground Beef 73%
Blended Ground Beef 75%                   0           0
Blended Ground Beef 81%                   7      20,104   214.00  255.05  217.22
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%
Blended Ground Beef Chuck 80%             0           0
Blended Ground Beef Round 85%             0           0
Blended Ground Beef Sirloin 90%           0           0
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BEEF TRIMMINGS – STEER/HEIFER SOURCE – Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings                 13     429,462    93.00  101.00   98.38
Frozen 50% lean trimmings
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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″
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Items that have no entries indicate there were trades but not reportable
because they did not meet the daily 3/70/20 guideline.

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