USDA Boxed Beef Cutout Midday 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 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: 178.01 171.69 Change from prior day: 0.32 0.86 ------------------------------------------------------------------------------- Choice/Select spread: 6.32

Total Load Count (Cuts, Trimmings, Grids): 137 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 260.54 230.92 Primal Chuck 144.81 144.73 Primal Round 158.67 158.14 Primal Loin 243.25 230.29 Primal Brisket 128.42 126.13 Primal Short Plate 120.91 126.03 Primal Flank 105.57 95.70 -------------------------------------------------------------------------------- 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 74 62 25 33 194 178.25 171.33 -------------------------------------------------------------------------------- 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 60.33 loads 2,413,042 pounds Select Cuts 40.28 loads 1,611,152 pounds Trimmings 12.59 loads 503,483 pounds Ground Beef 23.69 load 947,754 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 11 54,935 517.00 556.50 523.28 112A 3 Rib, ribeye, bnls, light 8 177,913 580.00 620.00 588.46 112A 3 Rib, ribeye, bnls, heavy 37 130,874 570.00 623.00 593.01 113C 1 Chuck, semi-bnls, neck/off 4 17,774 187.50 196.59 194.09 114 1 Chuck, shoulder clod 12 15,555 185.00 197.00 189.00 114A 3 Chuck, shoulder clod, trmd 19 63,112 193.00 206.65 195.91 114D 3 Chuck, clod, top blade 10 7,429 277.00 304.65 286.72 114E 3 Chuck, clod, arm roast 4 4,499 219.33 226.00 221.01 114F 5 Chuck, clod tender (IM) 4 1,714 322.47 356.80 341.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 105,319 209.05 228.65 216.20 116B 1 Chuck, chuck tender (IM) 16 30,311 210.00 219.65 211.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 54,583 197.50 221.00 204.90 120A 3 Brisket, point/off, bnls 13 8,679 317.00 365.00 329.71 123A 3 Short Plate, short rib 20 39,050 255.00 340.00 292.51 130 4 Chuck, short rib 17 46,795 179.69 228.81 190.93 160 1 Round, bone-in 161 1 Round, boneless 4 1,179 203.50 215.00 210.87

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 59,895 216.00 225.00 221.96 168 1 Round, top inside round 26 158,570 196.00 211.00 198.88 168 3 Round, top inside round 22 253,526 200.86 220.65 207.47 169 5 Round, top inside, denuded 9 33,995 236.00 239.51 237.08

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,854 201.47 219.49 206.78 171B 3 Round, outside round 45 315,883 200.00 223.00 206.63 171C 3 Round, eye of round (IM) 32 72,169 205.00 229.49 216.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 12,013 491.25 526.00 501.98 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 12,518 431.00 470.00 440.64 180 3 Loin, strip, bnls, 0x1 33 249,209 484.50 545.00 494.99 184 1 Loin, top butt, bnls, heavy 8 17,000 285.00 308.81 289.95 184 3 Loin, top butt, boneless 19 103,676 295.00 330.00 305.98 185A 4 Loin, bottom sirloin, flap 18 27,885 433.50 457.00 441.96 185B 1 Loin, ball-tip, bnls, heavy 15 31,930 219.00 230.49 223.02 185C 1 Loin, sirloin, tri-tip (IM) 11 54,290 323.00 350.00 324.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 37,110 866.60 960.00 907.73 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 24,476 475.00 490.00 481.53 ------------------------------------------------------------------------------- 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 11 24,243 458.00 470.00 465.06 112A 3 Rib, ribeye, bnls, light 11 41,078 495.00 552.00 514.54 112A 3 Rib, ribeye, bnls, heavy 26 46,510 505.03 558.00 513.54 113C 1 Chuck, semi-bnls, neck/off 7 10,642 190.50 199.00 193.57 114 1 Chuck, shoulder clod 6 24,688 181.00 196.00 187.91 114A 3 Chuck, shoulder clod, trmd 15 40,206 191.00 205.00 196.22 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 5,589 310.52 320.00 319.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 78,239 213.00 226.00 216.57 116B 1 Chuck, chuck tender (IM) 7 21,168 206.88 214.00 210.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 58,180 195.55 210.00 197.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 10,026 255.00 351.00 278.97 130 4 Chuck, short rib 6 9,679 179.69 210.50 189.59 160 1 Round, bone-in 161 1 Round, boneless 4 3,138 204.00 207.00 205.26

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 12,813 211.60 231.00 219.64 168 1 Round, top inside round 18 130,205 196.00 212.10 198.10 168 3 Round, top inside round 14 42,116 205.50 219.00 208.23 169 5 Round, top inside, denuded 5 7,285 234.34 254.63 238.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,745 200.13 218.00 217.76 171B 3 Round, outside round 36 402,947 200.00 224.00 206.10 171C 3 Round, eye of round (IM) 22 42,359 205.00 229.49 213.93 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 13,330 458.92 480.00 470.11 175 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 12 17,533 460.00 505.00 476.04 184 1 Loin, top butt, bnls, heavy 7 127,169 234.00 251.00 245.00 184 3 Loin, top butt, boneless 14 14,800 245.00 280.00 263.26 185A 4 Loin, bottom sirloin, flap 8 11,289 416.34 441.00 428.58 185B 1 Loin, ball-tip, bnls, heavy 13 103,452 213.00 225.00 217.68 185C 1 Loin, sirloin, tri-tip (IM) 12 19,255 278.00 315.00 285.94 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 13,037 832.00 927.00 883.85 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 25,643 404.50 432.65 411.75 ------------------------------------------------------------------------------- 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) 14 31,593 340.32 366.39 353.24 121C 4 Plate, Outside Skirt (IM) 9 19,876 543.00 560.00 548.45 121E 6 Outside Skirt, pld (IM) 4 11,746 720.10 820.00 729.00

Cap, Wedge Meat & (IM) Lean 32 89,643 225.00 250.00 237.82

Pectoral Meat 34 106,026 220.50 250.00 226.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 320,744 129.00 148.00 133.76 Ground Beef 75% Ground Beef 81% 34 123,246 160.00 203.29 168.18 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 27,562 216.80 244.65 222.37 Ground Beef Chuck 80% 28 341,758 161.87 195.00 178.75 Ground Beef Round 85% 9 34,443 202.56 209.00 205.76 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% 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% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 12 482,483 40.00 46.50 44.39 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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