USDA Boxed Beef Cutout Closing Prices for July 27

July 27 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.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: 176.94 170.03 Change from prior day: (1.31) (1.30) ------------------------------------------------------------------------------- Choice/Select spread: 6.91

Total Load Count (Cuts, Trimmings, Grids): 183 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 259.19 231.68 Primal Chuck 140.55 140.30 Primal Round 157.54 157.37 Primal Loin 246.58 229.85 Primal Brisket 126.56 123.84 Primal Short Plate 120.78 126.06 Primal Flank 105.47 93.98 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/26 74 62 25 33 194 178.25 171.33 07/25 109 62 39 59 268 178.09 171.46 07/24 106 64 20 24 213 178.24 171.35 07/23 130 91 37 31 290 178.77 170.69 07/20 95 59 17 28 198 179.31 170.85 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 178.53 171.13 -------------------------------------------------------------------------------- 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 63.86 loads 2,554,342 pounds Select Cuts 66.78 loads 2,671,026 pounds Trimmings 22.75 loads 909,851 pounds Ground Beef 29.44 load 1,177,778 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 18 55,396 475.05 572.68 508.38 112A 3 Rib, ribeye, bnls, light 3 8,089 587.50 614.00 608.54 112A 3 Rib, ribeye, bnls, heavy 36 46,012 568.92 635.00 612.92 113C 1 Chuck, semi-bnls, neck/off 6 19,505 186.10 195.00 193.52 114 1 Chuck, shoulder clod 9 29,159 180.00 190.00 182.21 114A 3 Chuck, shoulder clod, trmd 37 129,989 187.21 208.00 193.61 114D 3 Chuck, clod, top blade 4 4,141 294.70 303.75 296.52 114E 3 Chuck, clod, arm roast 8 17,576 207.78 239.85 219.60 114F 5 Chuck, clod tender (IM) 8 5,004 325.34 387.37 343.06 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 434,154 205.00 228.00 213.65 116B 1 Chuck, chuck tender (IM) 21 65,635 200.32 219.00 205.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 42 301,151 194.00 225.00 199.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 63,016 235.00 346.50 245.59 130 4 Chuck, short rib 13 32,430 182.00 226.00 195.84 160 1 Round, bone-in 161 1 Round, boneless 6 5,497 185.00 213.00 202.92

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 89,253 210.00 230.65 218.52 168 1 Round, top inside round 19 74,551 192.74 206.00 196.52 168 3 Round, top inside round 22 89,395 200.00 217.00 207.07 169 5 Round, top inside, denuded 8 9,099 235.47 250.00 239.41

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 3,183 211.00 221.00 214.97 171B 3 Round, outside round 28 67,758 205.00 230.00 214.42 171C 3 Round, eye of round (IM) 32 62,268 205.00 228.00 211.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 20,086 490.75 530.00 502.15 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 41,007 425.00 493.00 443.18 180 3 Loin, strip, bnls, 0x1 31 165,677 480.00 547.50 499.36 184 1 Loin, top butt, bnls, heavy 13 15,398 304.50 316.00 306.78 184 3 Loin, top butt, boneless 14 29,189 304.58 325.00 312.70 185A 4 Loin, bottom sirloin, flap 19 21,746 444.00 471.00 450.05 185B 1 Loin, ball-tip, bnls, heavy 23 66,705 210.00 230.00 220.32 185C 1 Loin, sirloin, tri-tip (IM) 4 5,769 341.00 371.21 349.36 185D 4 Loin, tri-tip, pld (IM) 5 13,650 451.50 485.00 480.77 189A 4 Loin, tndrloin, trmd, heavy 33 110,497 845.00 910.00 856.44 191A 4 Loin, butt tender, trimmed 3 3,479 860.00 902.65 866.83 193 4 Flank, flank steak (IM) 9 4,101 472.50 496.21 483.39 ------------------------------------------------------------------------------- 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 12 26,107 442.65 494.50 453.15 112A 3 Rib, ribeye, bnls, light 10 37,293 488.92 531.62 505.96 112A 3 Rib, ribeye, bnls, heavy 25 69,627 488.92 549.71 510.82 113C 1 Chuck, semi-bnls, neck/off 4 11,014 190.00 194.00 193.03 114 1 Chuck, shoulder clod 7 25,174 173.74 193.00 181.95 114A 3 Chuck, shoulder clod, trmd 16 72,790 183.74 204.00 189.70 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 22 114,092 201.74 225.00 214.70 116B 1 Chuck, chuck tender (IM) 14 154,452 200.00 215.00 202.49

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 835,217 193.75 213.00 194.54 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 55,229 243.00 365.50 274.52 130 4 Chuck, short rib 10 27,205 182.00 210.00 191.58 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 37,094 214.59 231.00 217.71 168 1 Round, top inside round 9 35,475 193.00 210.75 199.97 168 3 Round, top inside round 5 11,628 203.00 217.00 212.35 169 5 Round, top inside, denuded 3 4,384 239.00 245.00 240.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 104,439 205.00 218.00 209.62 171C 3 Round, eye of round (IM) 18 56,149 206.50 230.00 208.75 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 5,851 474.14 475.00 474.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 10 34,768 456.25 488.00 465.40 184 1 Loin, top butt, bnls, heavy 8 8,458 238.63 268.00 248.43 184 3 Loin, top butt, boneless 16 32,337 253.50 282.00 260.06 185A 4 Loin, bottom sirloin, flap 9 27,505 422.00 465.00 434.54 185B 1 Loin, ball-tip, bnls, heavy 8 61,431 204.00 235.50 215.63 185C 1 Loin, sirloin, tri-tip (IM) 11 55,717 259.21 310.55 294.24 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 78,978 832.34 865.30 839.48 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 12,669 409.50 417.00 414.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 4,617 109.00 135.00 114.86 121D 4 Plate, Inside Skirt (IM) 27 104,883 337.74 368.00 352.37 121C 4 Plate, Outside Skirt (IM) 26 119,151 475.88 567.00 530.80 121E 6 Outside Skirt, pld (IM) 3 5,839 716.00 725.00 723.70

Cap, Wedge Meat & (IM) Lean 44 700,359 225.00 245.54 231.41

Pectoral Meat 24 46,529 218.00 242.01 225.30 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 120,964 125.00 147.00 131.53 Ground Beef 75% Ground Beef 81% 45 468,634 148.00 192.00 154.07 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 6 45,327 205.62 233.00 208.52 Ground Beef Chuck 80% 9 33,826 162.50 174.00 163.82 Ground Beef Round 85% 8 28,259 203.00 205.00 203.14 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 4 35,413 178.80 196.25 188.56 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 29 909,851 38.00 48.00 44.85 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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_XB459 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.

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