Wednesday Morning Boxed Beef Price Report

Cattle 4

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 higher on Choice and weak on Select on light demand and
very light offerings. Rib, chuck, and round cuts weak on Select and higher on
Choice while loin items higher. Beef trimming steady on very light demand and
offerings.

CHOICE         SELECT
600-900        600-900
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Current Cutout Values:                          242.85         236.06
Change from prior day:                            2.41         (0.44)
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Choice/Select spread:                                    6.79

Total Load Count (Cuts, Trimmings, Grinds):                86
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COMPOSITE PRIMAL VALUES
Primal Rib                                     321.42         309.26
Primal Chuck                                   205.31         201.72
Primal Round                                   228.99         226.38
Primal Loin                                    319.42         301.71
Primal Brisket                                 189.59         190.33
Primal Short Plate                             172.22         172.22
Primal Flank                                   139.44         138.61
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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
03/14    59    17     5    14     95            240.44         236.50
03/13    58    29     9    17    114            241.30         236.87
03/12    66    31     9    34    141            241.51         236.76
03/11    56    22     7    21    106            241.47         237.71
03/10    53    21    13    19    105            238.90         235.99
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Current 5 Day Simple Average:                   240.72         236.76
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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             40.81  loads          1,632,268  pounds
Select Cuts             25.82  loads          1,032,618  pounds
Trimmings                3.57  loads            142,893  pounds
Ground Beef             16.08  loads            643,368  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       14      90,484   560.60  635.00  571.86
112A 3  Rib, ribeye, bnls, light          8      28,777   640.00  701.00  652.26
112A 3  Rib, ribeye, bnls, heavy         33      97,862   596.00  693.00  646.12
113C 1  Chuck, semi-bnls, neck/off        3       3,970   251.00  256.73  252.83
114  1  Chuck, shoulder clod              4       1,886   240.06  269.83  256.47
114A 3  Chuck, shoulder clod, trmd       15      72,159   254.93  282.23  261.40
114D 3  Chuck, clod, top blade            8      20,254   330.00  361.00  358.36
114E 3  Chuck, clod, arm roast            8      14,287   324.00  340.00  326.91
114F 5  Chuck, clod tender (IM)           7       7,375   407.00  435.50  417.56
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       29     118,477   262.00  302.60  286.00
116B 1  Chuck, chuck tender (IM)         13      40,061   322.37  338.00  328.84
3  Chuck roll, retail ready
120  1  Brisket, deckle-off, bnls        13      27,050   259.00  290.00  276.29
120A 3  Brisket, point/off, bnls         14      19,574   420.60  494.00  437.21
123A 3  Short Plate, short rib           16      39,463   410.00  546.50  471.80
130  4  Chuck, short rib                 19      36,413   289.00  370.00  318.40
160  1  Round, bone-in                    4       9,449   270.36  279.50  275.41
161  1  Round, boneless                   5       6,387   258.50  289.00  277.58
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled           31      82,163   304.00  325.00  312.52
168  1  Round, top inside round           7      15,470   299.90  312.92  308.38
168  3  Round, top inside round          13      36,942   305.00  330.00  317.70
169  5  Round, top inside, denuded       17      62,080   353.60  380.00  356.85
3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck
171B 3  Round, outside round             47     265,449   253.00  287.60  265.72
171C 3  Round, eye of round (IM)         28      77,481   318.00  340.00  330.73
174  1  Loin, short loin, 2×3             0           0
174  3  Loin, short loin, 0x1            12      38,768   600.00  665.00  603.85
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1        3       5,465   585.00  585.00  585.00
180  3  Loin, strip, bnls, 0x1            6      14,900   688.00  740.00  737.48
184  1  Loin, top butt, bnls, heavy       8       5,034   312.39  355.00  338.09
184  3  Loin, top butt, boneless         16      47,403   346.49  370.00  355.00
185A 4  Loin, bottom sirloin, flap       13      31,970   460.00  495.00  474.07
185B 1  Loin, ball-tip, bnls, heavy      21      21,670   350.00  406.00  388.74
185C 1  Loin, sirloin, tri-tip (IM)       7      26,175   360.00  382.00  374.33
185D 4  Loin, tri-tip, pld (IM)           3       2,036   484.45  499.52  487.74
189A 4  Loin, tndrloin, trmd, heavy      26      29,514  1085.60 1206.00 1105.24
191A 4  Loin, butt tender, trimmed        7       8,127  1060.60 1080.00 1061.67
193  4  Flank, flank steak (IM)          14      12,935   460.60  505.00  483.97
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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        3       2,286   540.00  570.00  546.63
112A 3  Rib, ribeye, bnls, light          9      66,858   560.00  640.00  629.23
112A 3  Rib, ribeye, bnls, heavy         14      44,521   560.00  651.18  593.70
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod              4       9,031   240.00  255.00  246.16
114A 3  Chuck, shoulder clod, trmd        8      27,923   235.00  278.00  248.39
114D 3  Chuck, clod, top blade
114E 3  Chuck, clod, arm roast
114F 5  Chuck, clod tender (IM)           4       2,094   385.00  396.50  385.43
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       20     129,523   250.00  280.00  260.78
116B 1  Chuck, chuck tender (IM)          8      20,195   323.59  344.00  331.28
3  Chuck roll, retail ready
120  1  Brisket, deckle-off, bnls         7      12,330   270.00  289.76  274.27
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib           10      27,373   410.00  551.00  440.50
130  4  Chuck, short rib                 10      24,644   289.00  350.00  313.36
160  1  Round, bone-in                    0           0
161  1  Round, boneless
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled            5       4,928   290.00  309.50  306.31
168  1  Round, top inside round          10      28,478   290.00  313.00  303.49
168  3  Round, top inside round           6      49,173   300.00  316.50  306.93
169  5  Round, top inside, denuded
3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck
171B 3  Round, outside round             11      38,125   251.50  273.00  255.62
171C 3  Round, eye of round (IM)         10      13,585   318.00  340.00  329.18
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0x1             9      54,683   590.07  604.00  593.40
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            4       2,059   634.83  675.00  648.22
184  1  Loin, top butt, bnls, heavy       9     130,485   320.40  355.00  330.53
184  3  Loin, top butt, boneless          4       6,816   355.00  361.00  357.37
185A 4  Loin, bottom sirloin, flap        7       6,651   440.00  495.00  472.66
185B 1  Loin, ball-tip, bnls, heavy       5      13,018   360.00  390.00  388.88
185C 1  Loin, sirloin, tri-tip (IM)       0           0
185D 4  Loin, tri-tip, pld (IM)           0           0
189A 4  Loin, tndrloin, trmd, heavy       6       5,444  1038.00 1080.00 1059.52
191A 4  Loin, butt tender, trimmed        8       3,356  1030.00 1050.00 1048.16
193  4  Flank, flank steak (IM)           3      16,481   451.34  490.00  475.41
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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            8      35,399    71.00  130.00   86.95
121D 4  Plate, Inside Skirt (IM)         22      83,450   356.00  395.00  370.45
121C 4  Plate, Outside Skirt (IM)        15       8,429   445.00  567.00  508.26
121E 6  Outside Skirt, pld (IM)           8      16,883   660.60  731.00  692.56
Cap, Wedge Meat & (IM) Lean      25     145,559   293.00  346.00  331.21
Pectoral Meat                    20      56,206   325.00  360.00  337.92
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                           9      65,127   220.00  236.00  226.91
Ground Beef 75%
Ground Beef 81%                           9      29,344   243.50  261.00  251.68
Ground Beef 85%                           0           0
Ground Beef 90%                           0           0
Ground Beef 93%                           3       6,143   330.92  353.50  347.74
Ground Beef Chuck 80%                    15     227,449   231.00  286.00  261.69
Ground Beef Round 85%                     7      48,751   294.00  329.50  321.35
Ground Beef Sirloin 90%
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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%                  13      70,415   217.47  266.90  246.99
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
——————————————————————————–
Fresh 50% lean trimmings                  8     129,663   159.97  165.00  162.77
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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