USDA Boxed Beef Cutout Closing Prices for August 13

August 13 (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: 186.89 179.42 Change from prior day: 1.94 1.77 ------------------------------------------------------------------------------- Choice/Select spread: 7.46

Total Load Count (Cuts, Trimmings, Grids): 122 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.52 248.81 Primal Chuck 154.07 151.61 Primal Round 164.75 162.47 Primal Loin 256.07 241.20 Primal Brisket 132.82 127.67 Primal Short Plate 122.07 127.57 Primal Flank 107.63 101.88 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/10 69 59 40 15 182 184.95 177.65 08/09 76 63 16 34 189 182.52 176.63 08/08 111 81 35 48 275 181.42 175.35 08/07 112 54 20 29 215 179.90 173.95 08/06 93 57 22 26 197 178.49 172.40 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 181.46 175.19 -------------------------------------------------------------------------------- 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 52.89 loads 2,115,449 pounds Select Cuts 41.66 loads 1,666,477 pounds Trimmings 7.73 loads 309,352 pounds Ground Beef 19.59 load 783,568 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 26 91,508 524.50 610.00 548.25 112A 3 Rib, ribeye, bnls, light 6 13,813 640.00 680.00 658.63 112A 3 Rib, ribeye, bnls, heavy 30 60,645 609.24 687.00 633.38 113C 1 Chuck, semi-bnls, neck/off 7 7,796 199.71 207.95 205.70 114 1 Chuck, shoulder clod 6 10,213 194.23 209.00 197.78 114A 3 Chuck, shoulder clod, trmd 23 165,347 200.39 222.00 208.75 114D 3 Chuck, clod, top blade 12 14,872 266.62 300.00 277.39 114E 3 Chuck, clod, arm roast 5 16,038 230.00 250.00 246.02 114F 5 Chuck, clod tender (IM) 11 7,157 330.50 395.18 355.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 182,220 219.24 240.00 226.02 116B 1 Chuck, chuck tender (IM) 20 69,568 210.00 231.10 222.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 27,620 197.00 225.00 219.34 120A 3 Brisket, point/off, bnls 13 13,158 315.00 369.00 336.23 123A 3 Short Plate, short rib 26 48,217 275.00 366.00 336.09 130 4 Chuck, short rib 18 62,242 172.63 215.00 193.26 160 1 Round, bone-in 161 1 Round, boneless 7 14,102 202.99 217.58 207.12

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 118,692 219.65 242.00 230.01 168 1 Round, top inside round 16 74,080 203.53 216.89 209.48 168 3 Round, top inside round 16 139,667 210.00 225.00 215.30 169 5 Round, top inside, denuded 20 84,674 237.00 266.00 245.80

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,016 199.99 218.00 203.87 171B 3 Round, outside round 40 97,587 204.00 233.00 217.13 171C 3 Round, eye of round (IM) 43 70,032 220.30 245.00 231.07 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 40,429 514.00 538.75 523.27 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 6,059 465.00 497.00 482.99 180 3 Loin, strip, bnls, 0x1 40 62,537 522.00 571.50 536.50 184 1 Loin, top butt, bnls, heavy 7 4,779 309.00 322.50 312.70 184 3 Loin, top butt, boneless 21 49,368 311.00 340.00 320.71 185A 4 Loin, bottom sirloin, flap 19 44,677 411.00 460.00 428.23 185B 1 Loin, ball-tip, bnls, heavy 8 15,043 219.90 223.00 220.66 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 12 28,458 430.00 460.00 443.75 189A 4 Loin, tndrloin, trmd, heavy 23 47,259 934.27 1000.00 962.16 191A 4 Loin, butt tender, trimmed 8 1,818 880.00 932.00 918.11 193 4 Flank, flank steak (IM) 18 9,775 488.00 520.00 502.51 ------------------------------------------------------------------------------- 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 19 71,589 462.00 515.00 508.32 112A 3 Rib, ribeye, bnls, light 13 45,481 510.00 580.00 575.21 112A 3 Rib, ribeye, bnls, heavy 26 82,074 511.43 570.00 543.87 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 19,421 194.23 207.00 200.13 114A 3 Chuck, shoulder clod, trmd 10 27,669 197.00 218.00 211.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 4,704 309.00 322.00 312.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 183,361 217.00 239.00 228.84 116B 1 Chuck, chuck tender (IM) 9 37,852 214.23 230.00 217.06

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 78,278 194.00 212.00 201.31 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 25,495 187.00 211.00 193.58 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 9,144 216.00 237.00 225.77 168 1 Round, top inside round 13 82,524 200.00 214.50 206.05 168 3 Round, top inside round 6 18,069 211.00 233.00 217.09 169 5 Round, top inside, denuded 3 2,710 246.00 262.58 251.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 19,649 204.39 232.00 208.55 171C 3 Round, eye of round (IM) 12 51,886 224.39 239.75 234.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 35,795 475.00 520.00 499.99 175 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 18 61,103 475.00 520.00 499.21 184 1 Loin, top butt, bnls, heavy 8 90,243 265.00 286.00 272.23 184 3 Loin, top butt, boneless 15 113,939 279.00 300.00 287.76 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 4 3,503 220.00 231.00 222.43 185C 1 Loin, sirloin, tri-tip (IM) 11 80,810 257.15 290.00 267.34 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 13,892 879.71 908.90 890.58 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 3,141 459.30 475.00 465.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 134,330 105.00 129.01 107.02 121D 4 Plate, Inside Skirt (IM) 31 89,205 335.00 367.58 349.76 121C 4 Plate, Outside Skirt (IM) 8 10,010 535.00 560.00 555.89 121E 6 Outside Skirt, pld (IM) 9 21,339 729.00 820.00 779.45

Cap, Wedge Meat & (IM) Lean 30 269,879 239.00 262.50 250.79

Pectoral Meat 31 92,629 229.12 267.80 252.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 315,679 132.43 165.00 144.60 Ground Beef 75% 0 0 Ground Beef 81% 22 89,060 165.00 210.00 182.00 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 53,720 215.18 262.58 229.46 Ground Beef Chuck 80% 15 113,079 176.08 205.24 196.40 Ground Beef Round 85% 7 25,477 210.00 218.00 210.65 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% 7 53,720 192.60 196.45 193.36 Blended Ground Beef 85% 0 0 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 12 270,212 44.00 46.00 44.91 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.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.