Tuesday Morning Boxed Beef Price Report

Cattle 3

NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS – Negotiated Sales -
Morning

USDA ESTIMATED BOXED BEEF CUT-OUT VALUES – as of 9:30am

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.

CHOICE         SELECT
600-900        600-900
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Current Cutout Values:                          237.74         234.82
Change from prior day:                            1.72           1.95
——————————————————————————–
Choice/Select spread:                                    2.91

Total Load Count (Cuts, Trimmings, Grinds):                63
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COMPOSITE PRIMAL VALUES
Primal Rib                                     312.83         301.88
Primal Chuck                                   212.62         210.09
Primal Round                                   226.90         231.96
Primal Loin                                    301.00         290.96
Primal Brisket                                 176.67         176.37
Primal Short Plate                             160.33         160.33
Primal Flank                                   126.38         129.34
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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
03/07    48    13     8    13     82            236.02         232.87
03/06    54    24     3    20    101            235.58         233.00
03/05    69    29     6    35    139            234.51         231.93
03/04    50    35    10    22    117            231.76         229.74
03/03    78    23     3    41    145            229.12         227.81
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Current 5 Day Simple Average:                   233.40         231.07
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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             30.16  loads          1,206,447  pounds
Select Cuts             10.64  loads            425,762  pounds
Trimmings                7.76  loads            310,200  pounds
Ground Beef             14.07  loads            562,919  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       21     203,271   540.00  570.00  560.97
112A 3  Rib, ribeye, bnls, light         10      19,987   567.90  650.00  613.71
112A 3  Rib, ribeye, bnls, heavy         14      24,405   567.90  642.00  599.49
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod
114A 3  Chuck, shoulder clod, trmd        9      10,099   284.00  300.00  292.72
114D 3  Chuck, clod, top blade
114E 3  Chuck, clod, arm roast           11      17,172   318.08  360.00  329.50
114F 5  Chuck, clod tender (IM)           9       6,569   370.00  422.50  384.38
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       15      85,485   282.05  316.01  306.18
116B 1  Chuck, chuck tender (IM)          5       6,298   325.53  335.00  332.37
3  Chuck roll, retail ready
120  1  Brisket, deckle-off, bnls        13      56,350   248.00  285.00  263.12
120A 3  Brisket, point/off, bnls          6       3,047   411.10  422.90  414.80
123A 3  Short Plate, short rib           15      28,337   465.00  500.00  493.21
130  4  Chuck, short rib                 11      18,066   320.65  350.00  333.86
160  1  Round, bone-in
161  1  Round, boneless
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled           28      80,107   303.00  330.00  310.83
168  1  Round, top inside round           4      10,489   300.00  307.00  303.44
168  3  Round, top inside round
169  5  Round, top inside, denuded       17      96,547   335.00  352.00  337.86
3  Round, top inside, side off
170  1  Round, bottom gooseneck           0           0
171B 3  Round, outside round             20     123,019   273.00  320.60  289.75
171C 3  Round, eye of round (IM)         22      39,910   317.00  342.90  329.40
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0×1             9      37,410   540.00  569.00  556.93
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1        3       1,637   538.00  549.00  544.56
180  3  Loin, strip, bnls, 0×1           24      53,740   600.60  655.00  615.66
184  1  Loin, top butt, bnls, heavy      10       7,880   300.00  330.00  316.93
184  3  Loin, top butt, boneless         23     108,732   334.00  375.30  338.65
185A 4  Loin, bottom sirloin, flap        8      11,849   455.00  460.00  459.27
185B 1  Loin, ball-tip, bnls, heavy       5       7,366   360.00  390.00  379.44
185C 1  Loin, sirloin, tri-tip (IM)       9      18,171   337.50  385.00  367.27
185D 4  Loin, tri-tip, pld (IM)           3       3,496   462.00  475.00  472.48
189A 4  Loin, tndrloin, trmd, heavy      20      37,648  1001.50 1053.00 1040.69
191A 4  Loin, butt tender, trimmed        3       1,853   995.60 1060.00 1003.98
193  4  Flank, flank steak (IM)           5       5,397   439.11  460.60  456.38
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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
——————————————————————————–
109E 1  Rib, ribeye, lip-on, bn-in
112A 3  Rib, ribeye, bnls, light          9     141,594   580.00  640.50  606.40
112A 3  Rib, ribeye, bnls, heavy         13      47,992   578.55  605.00  601.00
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod
114A 3  Chuck, shoulder clod, trmd        4      23,943   282.00  286.29  286.22
114D 3  Chuck, clod, top blade
114E 3  Chuck, clod, arm roast
114F 5  Chuck, clod tender (IM)
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       11      13,431   277.45  310.30  294.03
116B 1  Chuck, chuck tender (IM)
3  Chuck roll, retail ready          0           0
120  1  Brisket, deckle-off, bnls
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib            0           0
130  4  Chuck, short rib                  3       5,590   332.00  349.00  340.27
160  1  Round, bone-in                    0           0
161  1  Round, boneless
3  Round, bnls/peeled heel-out       0           0
167A 4  Round, knuckle, peeled            0           0
168  1  Round, top inside round           4       5,375   300.00  307.00  303.39
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
171B 3  Round, outside round              4       4,860   271.00  300.00  287.85
171C 3  Round, eye of round (IM)          4       4,028   307.00  338.00  317.78
174  1  Loin, short loin, 2×3             0           0
174  3  Loin, short loin, 0×1             7       9,882   545.80  595.00  570.18
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy          0           0
1  Loin, strip loin bnls. 1×1        0           0
180  3  Loin, strip, bnls, 0×1            3       3,387   586.76  649.75  620.08
184  1  Loin, top butt, bnls, heavy       3       9,350   301.00  314.00  312.13
184  3  Loin, top butt, boneless          3       8,277   330.00  367.28  364.00
185A 4  Loin, bottom sirloin, flap        0           0
185B 1  Loin, ball-tip, bnls, heavy
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)           0           0
189A 4  Loin, tndrloin, trmd, heavy       7       7,023   976.50 1080.00 1045.41
191A 4  Loin, butt tender, trimmed        3      12,860  1000.00 1025.00 1024.66
193  4  Flank, flank steak (IM)           0           0
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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      11,803    93.00  115.00  107.13
121D 4  Plate, Inside Skirt (IM)          8      13,710   349.00  395.00  368.65
121C 4  Plate, Outside Skirt (IM)         4       4,288   440.00  485.00  447.17
121E 6  Outside Skirt, pld (IM)           6      21,764   675.00  685.00  681.01
Cap, Wedge Meat & (IM) Lean      15      19,929   309.00  330.00  316.51
Pectoral Meat                    12      23,075   325.00  349.93  334.60
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                           8     122,572   213.40  254.80  228.71
Ground Beef 75%                           0           0
Ground Beef 81%                           9     103,316   247.33  278.00  251.26
Ground Beef 85%
Ground Beef 90%                           0           0
Ground Beef 93%
Ground Beef Chuck 80%                     6      92,926   252.40  310.00  280.38
Ground Beef Round 85%                     4      15,785   319.00  329.00  319.62
Ground Beef Sirloin 90%                   0           0
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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     139,682   242.05  260.05  254.42
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%
——————————————————————————–
BEEF TRIMMINGS – STEER/HEIFER SOURCE – Fresh Combos & Frozen Boxed
——————————————————————————–
Fresh 50% lean trimmings                  0           0
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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