USDA Boxed Beef Cutout Closing Prices for August 2

August 2 (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: 178.15 171.38 Change from prior day: 0.46 0.55 ------------------------------------------------------------------------------- Choice/Select spread: 6.77

Total Load Count (Cuts, Trimmings, Grids): 204 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 260.94 231.18 Primal Chuck 144.84 144.12 Primal Round 158.65 157.72 Primal Loin 243.89 230.11 Primal Brisket 128.29 126.07 Primal Short Plate 120.45 125.69 Primal Flank 105.50 95.68 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/01 100 71 22 61 255 177.69 170.83 07/31 81 71 15 35 202 177.82 171.09 07/30 70 41 12 28 150 177.62 170.78 07/27 64 67 23 29 183 176.94 170.03 07/26 78 63 25 33 198 178.25 171.33 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 177.67 170.81 -------------------------------------------------------------------------------- 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 92.20 loads 3,688,120 pounds Select Cuts 59.51 loads 2,380,255 pounds Trimmings 18.74 loads 749,674 pounds Ground Beef 33.64 load 1,345,456 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 15 56,008 515.50 556.50 523.49 112A 3 Rib, ribeye, bnls, light 13 223,538 580.00 620.00 592.67 112A 3 Rib, ribeye, bnls, heavy 58 185,723 570.00 631.00 594.80 113C 1 Chuck, semi-bnls, neck/off 6 25,157 187.50 205.00 193.40 114 1 Chuck, shoulder clod 16 69,235 180.00 197.00 185.66 114A 3 Chuck, shoulder clod, trmd 34 176,351 192.75 227.00 196.72 114D 3 Chuck, clod, top blade 13 13,602 277.00 329.88 290.69 114E 3 Chuck, clod, arm roast 8 26,593 211.60 240.13 214.92 114F 5 Chuck, clod tender (IM) 8 12,308 320.00 356.80 324.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 51 165,096 205.09 228.65 215.80 116B 1 Chuck, chuck tender (IM) 30 64,958 201.59 219.65 210.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 88,106 197.50 225.00 203.14 120A 3 Brisket, point/off, bnls 16 17,491 317.00 365.00 326.46 123A 3 Short Plate, short rib 28 59,565 255.00 350.00 298.94 130 4 Chuck, short rib 25 58,985 175.28 232.00 193.74 160 1 Round, bone-in 4 5,522 192.50 206.00 195.75 161 1 Round, boneless 5 1,470 203.50 215.00 211.59

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 114,684 206.59 225.50 220.21 168 1 Round, top inside round 35 198,665 190.59 211.00 199.72 168 3 Round, top inside round 42 298,803 195.88 224.50 207.28 169 5 Round, top inside, denuded 13 43,603 234.59 240.00 237.34

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 10,423 188.00 219.49 195.68 171B 3 Round, outside round 55 380,446 200.00 223.00 206.73 171C 3 Round, eye of round (IM) 53 100,476 205.00 230.00 217.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 15,990 489.03 527.00 501.91 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 15,741 431.00 480.00 448.00 180 3 Loin, strip, bnls, 0x1 49 277,637 484.50 555.00 497.49 184 1 Loin, top butt, bnls, heavy 9 17,718 284.41 308.81 289.72 184 3 Loin, top butt, boneless 40 339,500 295.00 331.00 312.31 185A 4 Loin, bottom sirloin, flap 26 88,027 412.00 457.00 429.28 185B 1 Loin, ball-tip, bnls, heavy 25 92,938 208.00 230.49 218.21 185C 1 Loin, sirloin, tri-tip (IM) 15 59,603 319.00 350.00 325.22 185D 4 Loin, tri-tip, pld (IM) 5 6,737 463.00 479.00 467.38 189A 4 Loin, tndrloin, trmd, heavy 29 48,386 866.60 960.00 909.04 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 23 31,507 465.00 496.21 480.59 ------------------------------------------------------------------------------- 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 14 26,030 458.00 474.50 464.71 112A 3 Rib, ribeye, bnls, light 15 54,465 495.00 552.00 512.42 112A 3 Rib, ribeye, bnls, heavy 35 71,285 484.07 558.00 511.31 113C 1 Chuck, semi-bnls, neck/off 9 15,613 190.00 199.00 192.54 114 1 Chuck, shoulder clod 6 24,688 181.00 196.00 187.91 114A 3 Chuck, shoulder clod, trmd 20 53,370 191.00 205.00 196.66 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 26,523 310.00 323.99 317.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 106,260 213.00 228.21 217.17 116B 1 Chuck, chuck tender (IM) 16 40,265 205.03 215.00 209.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 128,095 195.55 210.00 197.69 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 15,217 255.00 351.00 293.10 130 4 Chuck, short rib 8 11,434 179.69 210.50 190.37 160 1 Round, bone-in 161 1 Round, boneless 5 4,810 202.50 207.00 204.30

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 58,705 211.60 231.00 217.55 168 1 Round, top inside round 27 214,338 190.59 212.10 197.03 168 3 Round, top inside round 18 53,271 196.62 219.00 207.22 169 5 Round, top inside, denuded 9 15,163 234.34 254.63 238.87

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,831 188.00 218.00 212.31 171B 3 Round, outside round 40 432,618 200.00 224.00 205.98 171C 3 Round, eye of round (IM) 32 94,828 203.00 230.21 212.68 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 33,968 456.00 480.00 468.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 30,925 445.00 505.00 468.69 184 1 Loin, top butt, bnls, heavy 13 140,952 234.00 256.00 245.49 184 3 Loin, top butt, boneless 24 45,254 245.00 280.00 265.11 185A 4 Loin, bottom sirloin, flap 8 11,289 416.34 441.00 428.58 185B 1 Loin, ball-tip, bnls, heavy 18 120,518 213.00 231.21 217.58 185C 1 Loin, sirloin, tri-tip (IM) 15 24,755 278.00 315.00 284.81 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 24,252 828.39 927.00 875.49 191A 4 Loin, butt tender, trimmed 6 1,125 800.00 850.00 814.41 193 4 Flank, flank steak (IM) 8 27,127 404.50 432.65 411.44 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 33,898 87.59 120.00 104.94 121D 4 Plate, Inside Skirt (IM) 24 85,587 337.59 367.00 351.80 121C 4 Plate, Outside Skirt (IM) 17 62,268 520.00 560.00 530.97 121E 6 Outside Skirt, pld (IM) 11 16,659 712.00 820.00 728.38

Cap, Wedge Meat & (IM) Lean 55 256,509 217.00 255.20 243.11

Pectoral Meat 53 130,432 220.00 250.00 227.74 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 38 376,103 129.00 150.00 134.10 Ground Beef 75% Ground Beef 81% 49 345,519 160.00 203.29 165.11 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 30,810 216.80 248.75 225.13 Ground Beef Chuck 80% 30 382,342 161.87 195.00 178.88 Ground Beef Round 85% 10 46,092 201.63 209.00 204.71 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 4 19,600 182.60 194.00 191.50 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 19 721,114 40.00 46.50 44.46 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_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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