Saturday Morning Boxed Beef Price Report

Cattle 9

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 sharply higher on moderate demand and light offerings.
Select and Choice chuck, round, and loin cuts higher while rib cuts steady to firm.
Beef trimmings sharply lower on light demand and light to moderate offerings.

CHOICE         SELECT
600-900        600-900
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Current Cutout Values:                          225.33         223.12
Change from prior day:                            3.92           4.12
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Choice/Select spread:                                    2.21

Total Load Count (Cuts, Trimmings, Grinds):               102
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COMPOSITE PRIMAL VALUES
Primal Rib                                     293.23         289.96
Primal Chuck                                   204.24         203.23
Primal Round                                   219.37         221.39
Primal Loin                                    278.72         269.10
Primal Brisket                                 165.39         167.65
Primal Short Plate                             152.73         152.72
Primal Flank                                   121.14         119.40
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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
02/27    74    31     7    25    137            221.41         219.00
02/26   122    47     7    41    217            218.95         216.67
02/25    61    29     6    21    116            216.50         213.98
02/24    77    29     4    17    128            215.82         212.67
02/21    75    35     7    13    130            213.75         210.88
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Current 5 Day Simple Average:                   217.29         214.64
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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             51.17  loads          2,046,677  pounds
Select Cuts             26.17  loads          1,046,790  pounds
Trimmings                9.08  loads            363,004  pounds
Ground Beef             16.02  loads            640,700  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       12      62,993   504.00  575.00  537.71
112A 3  Rib, ribeye, bnls, light         10      27,733   600.00  640.00  614.77
112A 3  Rib, ribeye, bnls, heavy         32     115,440   559.30  617.00  573.93
113C 1  Chuck, semi-bnls, neck/off        3       3,859   251.50  265.00  259.66
114  1  Chuck, shoulder clod             10      83,613   245.00  285.00  267.37
114A 3  Chuck, shoulder clod, trmd        7      28,287   264.48  295.00  277.67
114D 3  Chuck, clod, top blade            4       9,447   310.00  350.00  338.27
114E 3  Chuck, clod, arm roast            6      17,275   329.00  360.00  351.76
114F 5  Chuck, clod tender (IM)          11      23,685   345.00  442.00  359.27
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       33     158,021   275.10  311.00  291.58
116B 1  Chuck, chuck tender (IM)          7      14,635   305.00  327.17  320.93
3  Chuck roll, retail ready
120  1  Brisket, deckle-off, bnls        17     115,761   229.00  246.00  232.68
120A 3  Brisket, point/off, bnls          7      12,007   404.88  410.00  408.38
123A 3  Short Plate, short rib           11      18,506   475.00  550.00  507.82
130  4  Chuck, short rib                 13      52,005   305.00  345.00  320.71
160  1  Round, bone-in
161  1  Round, boneless                   0           0
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled           40     151,935   285.00  315.00  298.00
168  1  Round, top inside round           7      10,115   257.80  289.57  270.57
168  3  Round, top inside round          17     140,708   277.78  310.00  290.22
169  5  Round, top inside, denuded        9      54,028   310.00  320.00  316.47
3  Round, top inside, side off
170  1  Round, bottom gooseneck           0           0
171B 3  Round, outside round             26      90,130   270.00  310.00  287.36
171C 3  Round, eye of round (IM)         28      61,000   305.00  339.00  317.12
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0x1             8      25,803   488.00  551.00  507.29
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy          0           0
1  Loin, strip loin bnls. 1×1        4       2,338   480.00  513.42  492.38
180  3  Loin, strip, bnls, 0x1           25      75,444   540.00  590.00  548.33
184  1  Loin, top butt, bnls, heavy      12      27,094   282.00  333.86  301.00
184  3  Loin, top butt, boneless         22     120,741   317.00  362.00  325.67
185A 4  Loin, bottom sirloin, flap       19      69,674   409.00  466.00  431.72
185B 1  Loin, ball-tip, bnls, heavy      11      24,966   330.00  357.00  341.52
185C 1  Loin, sirloin, tri-tip (IM)       9       7,901   327.02  355.00  347.80
185D 4  Loin, tri-tip, pld (IM)           7       8,442   420.00  455.00  442.58
189A 4  Loin, tndrloin, trmd, heavy      38     101,624   985.00 1043.86 1010.51
191A 4  Loin, butt tender, trimmed        4       1,114   970.00 1014.50  992.15
193  4  Flank, flank steak (IM)           9      20,027   395.00  451.50  435.86
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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        4       2,807   504.00  548.42  525.50
112A 3  Rib, ribeye, bnls, light          6      11,518   555.00  622.00  592.86
112A 3  Rib, ribeye, bnls, heavy         14      35,703   555.00  608.42  572.71
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod             14     377,719   248.40  270.00  252.55
114A 3  Chuck, shoulder clod, trmd        5      12,075   280.78  304.00  293.09
114D 3  Chuck, clod, top blade            0           0
114E 3  Chuck, clod, arm roast            0           0
114F 5  Chuck, clod tender (IM)           5       1,533   315.00  344.00  320.89
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       19     181,407   267.00  305.00  286.41
116B 1  Chuck, chuck tender (IM)          3      13,213   310.00  320.00  311.76
3  Chuck roll, retail ready          0           0
120  1  Brisket, deckle-off, bnls         9      12,533   235.00  265.00  244.39
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib            4      11,656   417.33  550.00  464.65
130  4  Chuck, short rib                  5      10,259   318.00  345.00  336.79
160  1  Round, bone-in
161  1  Round, boneless                   0           0
3  Round, bnls/peeled heel-out       0           0
167A 4  Round, knuckle, peeled            8      15,471   282.30  300.00  293.37
168  1  Round, top inside round           3       6,674   285.00  302.00  293.21
168  3  Round, top inside round           9      58,318   282.00  305.00  294.19
169  5  Round, top inside, denuded
3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck
171B 3  Round, outside round              5       9,226   269.30  309.00  292.06
171C 3  Round, eye of round (IM)          8      14,412   304.00  351.29  334.27
174  1  Loin, short loin, 2×3             0           0
174  3  Loin, short loin, 0x1             8      25,730   454.57  541.00  500.86
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            3       2,423   565.00  573.75  572.09
184  1  Loin, top butt, bnls, heavy       9      87,510   286.30  314.00  306.53
184  3  Loin, top butt, boneless
185A 4  Loin, bottom sirloin, flap        4       2,881   400.00  445.00  416.59
185B 1  Loin, ball-tip, bnls, heavy       3       2,345   350.00  350.00  350.00
185C 1  Loin, sirloin, tri-tip (IM)       3      11,208   317.00  340.00  319.87
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy       8      14,707   985.00 1005.00  988.18
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)
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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            4      11,580    96.04  110.74   99.12
121D 4  Plate, Inside Skirt (IM)         11      45,543   350.00  377.00  364.68
121C 4  Plate, Outside Skirt (IM)        14      25,119   430.00  495.50  442.29
121E 6  Outside Skirt, pld (IM)           6      21,875   621.00  702.05  632.20
Cap, Wedge Meat & (IM) Lean      19      69,577   286.00  319.00  304.75
Pectoral Meat                    12      41,353   299.00  325.43  316.95
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                           7      42,583   204.25  246.00  221.19
Ground Beef 75%                           0           0
Ground Beef 81%                          19     128,600   215.90  275.00  254.55
Ground Beef 85%
Ground Beef 90%                           0           0
Ground Beef 93%                           3      32,626   299.87  346.00  307.34
Ground Beef Chuck 80%                     9      89,482   262.00  291.50  280.08
Ground Beef Round 85%                     4      24,345   296.29  325.00  298.22
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%
Blended Ground Beef 81%                  13     158,972   217.47  253.00  236.27
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%
Blended Ground Beef Chuck 80%
Blended Ground Beef Round 85%
Blended Ground Beef Sirloin 90%
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BEEF TRIMMINGS – STEER/HEIFER SOURCE – Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings                 18     336,064   110.00  132.56  123.06
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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