USDA Boxed Beef Cutout Midday Prices for August 15

August 15 (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: 191.10 183.59 Change from prior day: 1.89 1.75 ------------------------------------------------------------------------------- Choice/Select spread: 7.51

Total Load Count (Cuts, Trimmings, Grids): 111 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 278.55 252.38 Primal Chuck 157.47 157.50 Primal Round 169.23 167.76 Primal Loin 263.12 242.75 Primal Brisket 134.04 131.90 Primal Short Plate 124.55 129.74 Primal Flank 111.25 106.03 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/14 55 49 18 30 151 189.21 181.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.00 178.18 -------------------------------------------------------------------------------- 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 32.01 loads 1,280,308 pounds Select Cuts 38.61 loads 1,544,251 pounds Trimmings 16.33 loads 653,064 pounds Ground Beef 24.42 load 976,820 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 10 10,290 544.50 603.00 585.63 112A 3 Rib, ribeye, bnls, light 15 11,909 646.00 692.00 661.49 112A 3 Rib, ribeye, bnls, heavy 52 87,284 611.00 686.25 657.94 113C 1 Chuck, semi-bnls, neck/off 4 50,608 182.00 206.00 185.92 114 1 Chuck, shoulder clod 12 18,413 191.00 210.04 204.13 114A 3 Chuck, shoulder clod, trmd 26 80,993 207.00 223.00 214.20 114D 3 Chuck, clod, top blade 5 5,417 280.00 295.85 284.19 114E 3 Chuck, clod, arm roast 5 3,458 235.00 245.85 236.07 114F 5 Chuck, clod tender (IM) 9 4,908 355.00 385.85 356.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 60,379 220.00 240.00 233.63 116B 1 Chuck, chuck tender (IM) 8 3,986 222.00 225.00 223.45

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 38,291 197.51 225.00 215.34 120A 3 Brisket, point/off, bnls 22 21,744 335.50 365.00 360.29 123A 3 Short Plate, short rib 23 48,837 275.00 367.00 320.12 130 4 Chuck, short rib 15 44,098 190.00 232.00 195.69 160 1 Round, bone-in 4 10,424 200.00 200.00 200.00 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 38,891 229.00 244.00 236.33 168 1 Round, top inside round 30 49,521 207.00 220.00 211.72 168 3 Round, top inside round 8 28,549 219.50 223.51 220.23 169 5 Round, top inside, denuded 19 32,219 245.00 258.00 254.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 75,030 211.50 224.00 215.39 171C 3 Round, eye of round (IM) 24 34,115 233.70 244.40 236.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 27,004 515.00 547.00 533.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 21 16,643 492.00 507.00 500.20 180 3 Loin, strip, bnls, 0x1 38 51,960 534.00 577.00 560.82 184 1 Loin, top butt, bnls, heavy 11 7,061 312.00 324.00 319.81 184 3 Loin, top butt, boneless 23 48,680 320.00 345.00 332.87 185A 4 Loin, bottom sirloin, flap 28 115,578 419.49 441.00 427.22 185B 1 Loin, ball-tip, bnls, heavy 18 35,490 218.00 225.00 220.91 185C 1 Loin, sirloin, tri-tip (IM) 7 7,432 309.00 341.00 322.17 185D 4 Loin, tri-tip, pld (IM) 12 32,561 427.00 454.00 437.55 189A 4 Loin, tndrloin, trmd, heavy 36 27,817 945.00 1000.50 975.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 4,949 496.00 537.00 528.56 ------------------------------------------------------------------------------- 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 16 28,808 515.00 522.00 519.66 112A 3 Rib, ribeye, bnls, light 14 11,150 553.00 590.00 584.05 112A 3 Rib, ribeye, bnls, heavy 38 90,436 537.00 587.00 576.66 113C 1 Chuck, semi-bnls, neck/off 7 17,585 205.00 210.00 205.09 114 1 Chuck, shoulder clod 12 30,519 189.00 207.00 204.01 114A 3 Chuck, shoulder clod, trmd 12 63,679 205.00 223.00 215.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 4,769 312.00 355.00 320.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 81,564 225.00 242.30 229.80 116B 1 Chuck, chuck tender (IM) 9 17,190 220.00 231.25 225.89

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 201,388 201.00 217.53 205.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 5,533 260.00 320.00 283.58 130 4 Chuck, short rib 17 18,946 190.00 210.00 193.90 160 1 Round, bone-in 161 1 Round, boneless 8 10,374 210.00 231.00 215.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 36,594 232.95 237.30 234.57 168 1 Round, top inside round 13 17,924 195.00 214.25 210.88 168 3 Round, top inside round 14 37,042 218.14 226.00 220.86 169 5 Round, top inside, denuded 9 10,165 254.00 260.00 254.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 18 77,807 214.00 221.25 216.20 171C 3 Round, eye of round (IM) 16 22,807 232.00 240.00 234.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 55,038 479.84 521.25 503.58 175 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 28 42,284 485.43 551.25 514.98 184 1 Loin, top butt, bnls, heavy 19 24,518 264.28 287.25 276.12 184 3 Loin, top butt, boneless 25 163,779 279.95 290.00 282.62 185A 4 Loin, bottom sirloin, flap 3 4,367 403.00 435.00 416.94 185B 1 Loin, ball-tip, bnls, heavy 20 169,555 204.00 225.00 217.49 185C 1 Loin, sirloin, tri-tip (IM) 10 93,550 262.95 296.00 272.37 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 22,149 874.00 977.00 917.14 191A 4 Loin, butt tender, trimmed 5 3,135 810.00 850.00 842.55 193 4 Flank, flank steak (IM) 6 7,033 469.00 490.04 481.81 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 16,626 110.00 120.00 115.36 121D 4 Plate, Inside Skirt (IM) 18 69,746 350.00 373.00 355.18 121C 4 Plate, Outside Skirt (IM) 10 26,886 560.00 560.00 560.00 121E 6 Outside Skirt, pld (IM) 10 10,416 775.00 820.00 783.28

Cap, Wedge Meat & (IM) Lean 34 39,713 245.00 264.00 251.50

Pectoral Meat 20 58,444 243.00 265.00 259.29 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 315,754 158.32 172.00 162.42 Ground Beef 75% 0 0 Ground Beef 81% 50 337,373 198.00 209.45 204.16 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 20 59,033 233.26 246.50 245.36 Ground Beef Chuck 80% 31 59,233 196.51 219.00 205.52 Ground Beef Round 85% 38 165,734 213.00 225.97 222.62 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% 0 0 Blended Ground Beef 81% 3 7,840 182.60 225.30 198.07 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 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 18 443,064 44.00 50.00 47.35 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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