USDA Boxed Beef Cutout Midday 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 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: 186.09 177.71 Change from prior day: 1.14 0.06 ------------------------------------------------------------------------------- Choice/Select spread: 8.38

Total Load Count (Cuts, Trimmings, Grids): 67 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.60 243.91 Primal Chuck 152.70 150.14 Primal Round 164.44 161.95 Primal Loin 255.15 238.51 Primal Brisket 132.67 127.03 Primal Short Plate 122.01 127.52 Primal Flank 107.23 101.66 -------------------------------------------------------------------------------- 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 36.42 loads 1,456,779 pounds Select Cuts 17.62 loads 704,866 pounds Trimmings 0.00 loads 0 pounds Ground Beef 13.23 load 529,339 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 14 74,984 524.50 605.00 540.59 112A 3 Rib, ribeye, bnls, light 5 7,077 640.00 680.00 676.37 112A 3 Rib, ribeye, bnls, heavy 12 50,926 609.24 680.00 629.22 113C 1 Chuck, semi-bnls, neck/off 3 1,236 199.71 204.89 200.10 114 1 Chuck, shoulder clod 6 10,213 194.23 209.00 197.78 114A 3 Chuck, shoulder clod, trmd 17 154,824 200.39 212.00 208.37 114D 3 Chuck, clod, top blade 6 11,751 266.62 285.00 273.03 114E 3 Chuck, clod, arm roast 4 12,468 230.00 250.00 247.71 114F 5 Chuck, clod tender (IM) 7 5,338 340.00 395.18 360.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 124,174 219.24 238.88 224.12 116B 1 Chuck, chuck tender (IM) 9 51,086 215.00 225.45 221.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 23,979 200.99 225.00 220.44 120A 3 Brisket, point/off, bnls 3 9,219 326.00 356.00 329.41 123A 3 Short Plate, short rib 12 31,333 275.00 340.00 335.78 130 4 Chuck, short rib 8 29,484 172.63 215.00 189.98 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 5,757 202.99 212.89 205.57

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 100,199 219.65 242.00 229.53 168 1 Round, top inside round 11 34,016 203.53 216.89 207.52 168 3 Round, top inside round 9 64,208 212.77 224.00 215.15 169 5 Round, top inside, denuded 14 82,772 243.00 256.00 245.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,894 199.99 218.00 203.96 171B 3 Round, outside round 18 50,870 204.39 226.89 215.75 171C 3 Round, eye of round (IM) 24 49,427 222.60 240.50 229.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 19,485 518.00 538.75 520.16 175 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 20 51,883 526.27 570.00 532.31 184 1 Loin, top butt, bnls, heavy 7 4,779 309.00 322.50 312.70 184 3 Loin, top butt, boneless 18 47,426 311.00 340.00 320.16 185A 4 Loin, bottom sirloin, flap 11 25,826 420.00 453.88 425.00 185B 1 Loin, ball-tip, bnls, heavy 5 12,179 219.90 221.50 220.24 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 14,919 430.00 437.99 430.24 189A 4 Loin, tndrloin, trmd, heavy 17 39,444 934.27 997.00 956.51 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 5,632 491.50 520.00 500.38 ------------------------------------------------------------------------------- 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 6 5,169 489.82 513.00 505.12 112A 3 Rib, ribeye, bnls, light 6 2,611 510.00 562.00 539.00 112A 3 Rib, ribeye, bnls, heavy 14 40,758 511.43 560.50 539.81 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 5 13,181 202.00 217.00 212.49 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 116,978 217.00 238.00 228.32 116B 1 Chuck, chuck tender (IM) 5 33,373 214.23 221.23 215.72

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 53,716 194.00 211.00 199.11 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 7,223 216.00 235.00 223.79 168 1 Round, top inside round 10 56,068 200.00 214.50 204.56 168 3 Round, top inside round 3 12,855 211.00 213.41 212.38 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 19,255 204.39 222.80 208.07 171C 3 Round, eye of round (IM) 6 21,756 224.39 239.75 233.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 19,207 475.00 515.00 497.68 184 1 Loin, top butt, bnls, heavy 4 8,730 265.00 286.00 273.34 184 3 Loin, top butt, boneless 4 42,261 279.00 298.98 285.36 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 3 3,169 220.00 224.00 221.52 185C 1 Loin, sirloin, tri-tip (IM) 7 64,201 265.00 290.00 268.43 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 12,750 879.71 908.90 889.98 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 9,047 125.00 129.01 128.81 121D 4 Plate, Inside Skirt (IM) 8 19,389 335.00 365.00 351.74 121C 4 Plate, Outside Skirt (IM) 6 7,961 549.65 560.00 558.92 121E 6 Outside Skirt, pld (IM) 8 21,029 729.00 820.00 779.18

Cap, Wedge Meat & (IM) Lean 19 215,457 242.13 262.50 251.05

Pectoral Meat 18 59,682 229.12 267.80 253.40 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 257,499 132.43 160.75 141.35 Ground Beef 75% 0 0 Ground Beef 81% 14 77,585 165.00 192.75 178.48 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 29,993 215.18 254.75 220.76 Ground Beef Chuck 80% 10 44,736 176.08 201.00 187.89 Ground Beef Round 85% 5 23,178 210.00 210.00 210.00 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% 0 0 Blended Ground Beef 81% 6 53,000 192.60 194.00 193.31 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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