USDA Boxed Beef Cutout Closing Prices for August 14

August 14 (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: 189.21 181.84 Change from prior day: 2.32 2.42 ------------------------------------------------------------------------------- Choice/Select spread: 7.38

Total Load Count (Cuts, Trimmings, Grids): 151 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.40 250.21 Primal Chuck 155.70 154.52 Primal Round 167.53 166.19 Primal Loin 260.93 242.58 Primal Brisket 133.63 129.49 Primal Short Plate 123.43 128.70 Primal Flank 109.66 104.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/13 60 43 12 20 135 186.89 179.42 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.14 176.60 -------------------------------------------------------------------------------- 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 54.79 loads 2,191,546 pounds Select Cuts 48.79 loads 1,951,586 pounds Trimmings 18.08 loads 723,224 pounds Ground Beef 29.79 load 1,191,698 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 26,906 549.00 617.00 572.08 112A 3 Rib, ribeye, bnls, light 9 15,791 619.76 689.00 675.27 112A 3 Rib, ribeye, bnls, heavy 45 62,317 611.00 691.28 639.39 113C 1 Chuck, semi-bnls, neck/off 5 28,002 199.00 210.59 208.22 114 1 Chuck, shoulder clod 15 34,218 195.00 208.00 198.31 114A 3 Chuck, shoulder clod, trmd 39 234,818 204.00 224.00 212.03 114D 3 Chuck, clod, top blade 8 24,417 294.16 304.00 295.46 114E 3 Chuck, clod, arm roast 12 36,891 228.78 254.00 237.11 114F 5 Chuck, clod tender (IM) 7 5,347 330.00 361.00 342.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 134,119 220.00 240.00 228.98 116B 1 Chuck, chuck tender (IM) 26 43,916 216.00 235.50 227.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 121,617 195.00 225.00 207.43 120A 3 Brisket, point/off, bnls 7 5,837 330.00 361.25 341.64 123A 3 Short Plate, short rib 25 96,003 243.37 350.00 274.48 130 4 Chuck, short rib 33 104,689 175.63 230.00 195.29 160 1 Round, bone-in 9 23,340 200.00 224.50 209.32 161 1 Round, boneless 9 13,981 210.00 220.25 211.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 169,835 225.00 243.00 232.12 168 1 Round, top inside round 17 91,700 206.21 225.00 209.55 168 3 Round, top inside round 18 62,046 212.00 235.25 221.76 169 5 Round, top inside, denuded 13 15,886 237.00 261.00 250.56

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 3,853 206.00 226.00 211.41 171B 3 Round, outside round 31 134,291 208.00 228.98 216.01 171C 3 Round, eye of round (IM) 34 45,104 223.61 252.60 237.53 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 12,242 525.24 559.85 540.39 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 11,694 465.00 507.00 488.39 180 3 Loin, strip, bnls, 0x1 30 81,526 522.00 586.00 554.88 184 1 Loin, top butt, bnls, heavy 10 6,871 300.00 325.50 313.84 184 3 Loin, top butt, boneless 26 214,384 310.63 350.00 322.97 185A 4 Loin, bottom sirloin, flap 20 35,638 417.00 453.27 436.53 185B 1 Loin, ball-tip, bnls, heavy 17 46,318 217.00 243.00 225.19 185C 1 Loin, sirloin, tri-tip (IM) 9 6,331 295.00 340.00 323.58 185D 4 Loin, tri-tip, pld (IM) 8 22,482 433.55 460.00 448.06 189A 4 Loin, tndrloin, trmd, heavy 23 25,646 925.00 1001.00 978.33 191A 4 Loin, butt tender, trimmed 5 5,885 905.00 924.00 905.33 193 4 Flank, flank steak (IM) 11 12,581 486.00 531.00 504.59 ------------------------------------------------------------------------------- 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 18 19,104 469.50 522.00 494.26 112A 3 Rib, ribeye, bnls, light 5 11,632 574.00 581.00 574.56 112A 3 Rib, ribeye, bnls, heavy 43 62,342 515.00 580.64 558.96 113C 1 Chuck, semi-bnls, neck/off 16 68,545 196.75 210.59 203.82 114 1 Chuck, shoulder clod 8 34,250 189.00 211.25 199.83 114A 3 Chuck, shoulder clod, trmd 20 88,689 205.00 224.00 214.43 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 18,318 320.00 335.00 325.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 152,718 221.21 240.00 229.36 116B 1 Chuck, chuck tender (IM) 16 46,148 215.00 235.00 222.52

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 41,751 200.95 213.00 202.86 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 22,641 257.00 340.00 275.60 130 4 Chuck, short rib 12 41,778 189.72 210.00 192.65 160 1 Round, bone-in 161 1 Round, boneless 4 3,723 205.29 219.50 215.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 71,511 222.00 242.25 228.30 168 1 Round, top inside round 15 155,339 201.00 223.75 205.73 168 3 Round, top inside round 22 48,231 215.00 230.00 220.34 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 30,648 213.21 220.00 216.82 171C 3 Round, eye of round (IM) 16 67,996 219.00 242.25 229.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 61,075 484.00 528.98 507.05 175 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 15 31,860 478.95 546.00 503.53 184 1 Loin, top butt, bnls, heavy 8 25,510 247.00 281.00 264.28 184 3 Loin, top butt, boneless 28 108,659 267.00 305.00 286.01 185A 4 Loin, bottom sirloin, flap 17 272,483 379.00 433.27 382.92 185B 1 Loin, ball-tip, bnls, heavy 18 28,031 210.00 231.00 216.14 185C 1 Loin, sirloin, tri-tip (IM) 15 54,118 268.15 295.59 278.74 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 27,905 848.00 936.00 898.27 191A 4 Loin, butt tender, trimmed 12 9,254 788.78 851.00 802.63 193 4 Flank, flank steak (IM) 3 9,254 461.00 475.00 470.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 17,565 109.00 130.00 121.36 121D 4 Plate, Inside Skirt (IM) 21 42,841 344.00 365.00 351.49 121C 4 Plate, Outside Skirt (IM) 8 10,210 524.14 561.00 546.05 121E 6 Outside Skirt, pld (IM) 13 16,997 748.00 821.50 805.85

Cap, Wedge Meat & (IM) Lean 32 107,556 230.00 260.50 245.21

Pectoral Meat 29 56,830 234.00 265.00 254.25 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 54 460,412 132.00 179.75 157.59 Ground Beef 75% Ground Beef 81% 35 139,853 180.00 217.25 207.04 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 23 99,531 240.00 270.28 249.46 Ground Beef Chuck 80% 20 215,401 194.00 221.00 207.49 Ground Beef Round 85% 14 61,595 217.00 226.13 224.13 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% 12 51,094 178.30 222.00 207.62 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 23 558,024 44.17 51.50 46.82 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.