USDA Boxed Beef Cutout Midday Prices for October 21

October 21 (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: 184.00 167.72 Change from prior day: (1.08) 0.40 ------------------------------------------------------------------------------- Choice/Select spread: 16.28

Total Load Count (Cuts, Trimmings, Grids): 143 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.82 219.76 Primal Chuck 150.20 149.41 Primal Round 165.30 163.67 Primal Loin 235.70 201.51 Primal Brisket 130.53 128.45 Primal Short Plate 127.15 129.13 Primal Flank 108.07 108.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/20 99 73 33 44 249 185.08 167.32 10/19 103 121 21 53 297 185.04 166.73 10/18 112 81 44 51 288 185.06 166.38 10/17 89 67 45 41 242 185.24 166.20 10/14 78 79 27 39 223 185.00 166.98 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.08 166.72 -------------------------------------------------------------------------------- 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 61.21 loads 2,448,478 pounds Select Cuts 47.37 loads 1,894,893 pounds Trimmings 5.56 loads 222,532 pounds Coarse Grinds 28.72 load 1,148,913 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 13 30,852 605.00 653.00 616.68 112A 3 Rib, ribeye, bnls, light 8 16,969 698.00 732.50 714.33 112A 3 Rib, ribeye, bnls, heavy 32 165,321 625.00 710.00 647.12 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 4 50,614 195.00 211.00 197.96 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 15 246,955 177.93 200.00 186.81 114A 3 Chuck, shoulder clod, trmd 25 81,668 190.00 215.00 196.21 114D 3 Chuck, clod, top blade 5 43,507 275.00 300.00 276.34 114E 3 Chuck, clod, arm roast 8 47,304 232.59 246.00 240.27 114F 5 Chuck, clod tender 11 7,642 358.50 403.25 368.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 261,071 234.50 271.00 254.42 116B 1 Chuck, chuck tender 13 26,625 217.00 234.00 223.40

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 30 92,806 183.00 208.00 191.82 120A 3 Brisket, point/off, bnls 16 9,382 317.00 356.50 321.53 123A 3 Short Plate, short rib 5 3,982 350.00 365.00 361.16 130 4 Chuck, short rib 16 50,417 188.50 260.50 201.24 160 1 Round, bone-in 5 20,302 198.90 201.00 200.42 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 37 109,531 235.00 260.00 244.78 168 1 Round, top inside round 10 12,891 205.00 210.50 207.98 168 3 Round, top inside round 15 134,906 207.00 223.50 215.30 169 5 Round, top inside, denuded 11 18,121 242.00 258.00 250.61

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 1,243 200.50 212.50 209.39 171B 3 Round, outside round 30 234,207 228.00 255.00 231.38 171C 3 Round, eye of round 14 22,210 240.70 275.00 258.82

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 22,712 445.00 473.00 450.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 14,207 400.00 421.00 403.86 180 3 Loin, strip, bnls, 0x1 25 42,761 448.00 492.00 458.64 184 1 Loin, top butt, bnls, heavy 10 31,710 239.50 276.00 251.96 184 3 Loin, top butt, boneless 15 41,803 239.87 270.00 246.21 185A 4 Loin, bottom sirloin, flap 36 179,452 279.11 320.00 292.59 185B 1 Loin, ball-tip, bnls, heavy 15 35,934 200.00 250.00 234.32 185C 1 Loin, sirloin, tri-tip 16 29,291 283.00 300.25 289.71 185D 4 Loin, sirloin, tri-tip, pld 5 2,830 395.00 415.50 397.46 189A 4 Loin, tndrloin, trmd, heavy 31 190,567 948.00 1020.25 958.01 191A 4 Loin, butt tender, trimmed 5 1,814 985.50 1028.00 1007.20 193 4 Flank, flank steak 8 5,721 375.25 420.00 396.25 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 15 60,788 386.00 427.00 392.99 112A 3 Rib, ribeye, bnls, light 16 256,676 433.66 464.50 435.97 112A 3 Rib, ribeye, bnls, heavy 48 289,748 430.00 478.90 439.58 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 10 27,131 195.00 210.00 200.94 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 8 17,462 179.87 190.54 189.37 114A 3 Chuck, shoulder clod, trmd 25 194,954 189.84 212.00 200.12 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 4 9,871 340.00 360.00 346.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 124,931 232.59 262.00 237.49 116B 1 Chuck, chuck tender 7 7,835 213.00 230.00 220.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 117,965 186.00 215.00 188.00 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,413 242.00 350.00 289.66 130 4 Chuck, short rib 10 39,177 190.00 228.25 205.04 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 2,944 211.50 217.00 215.49

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 14 66,975 243.00 255.00 248.59 168 1 Round, top inside round 5 10,964 205.00 213.50 205.39 168 3 Round, top inside round 12 22,372 206.00 220.25 211.03 169 5 Round, top inside, denuded 4 2,208 245.25 255.00 252.08

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 5 6,317 190.00 230.00 209.69 171B 3 Round, outside round 11 33,511 218.00 245.00 231.99 171C 3 Round, eye of round 17 49,379 237.00 260.00 245.88

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 31,412 367.00 390.25 370.83 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 7 8,705 360.00 369.00 366.36 184 1 Loin, top butt, bnls, heavy 14 43,724 195.00 213.25 207.28 184 3 Loin, top butt, boneless 14 71,482 215.00 230.00 222.06 185A 4 Loin, bottom sirloin, flap 8 17,866 283.00 303.00 291.35 185B 1 Loin, ball-tip, bnls, heavy 7 8,883 210.00 225.00 216.50 185C 1 Loin, sirloin, tri-tip 6 4,590 270.00 295.00 278.41 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 15 87,369 750.00 801.50 771.40 191A 4 Loin, butt tender, trimmed 5 1,002 808.30 851.00 818.53 193 4 Flank, flank steak 6 6,372 377.00 440.00 391.90 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 7,153 100.00 163.00 114.51 121D 4 Plate, Inside Skirt 18 155,907 279.00 335.00 296.59 121C 4 Plate, Outside Skirt 22 33,094 353.00 390.00 367.30 121E 6 Plate, Outside Skirt, pld 7 3,272 528.25 550.00 549.36

Cap & Wedge Meat 29 105,159 230.00 250.50 236.04

Pectoral Meat 19 22,059 244.00 266.50 254.74 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 24 267,174 137.00 150.50 142.21 Ground Beef 75% 0 0 Ground Beef 81% 31 142,370 150.21 165.00 157.62 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 32,882 210.00 220.00 213.11 Ground Beef Chuck 34 396,310 153.76 167.00 157.45 Ground Beef Round 15 147,323 168.63 183.00 171.87 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 3 24,465 171.25 190.00 178.05 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 201,112 100.00 106.00 102.52 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_XB 459 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.