USDA Boxed Beef Cutout Midday Prices for August 27

August 27 (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: 192.55 182.89 Change from prior day: 0.41 (0.64) ------------------------------------------------------------------------------- Choice/Select spread: 9.65

Total Load Count (Cuts, Trimmings, Grids): 67 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.19 256.72 Primal Chuck 157.28 156.64 Primal Round 166.49 164.64 Primal Loin 261.49 239.96 Primal Brisket 138.20 134.26 Primal Short Plate 127.36 131.00 Primal Flank 113.19 110.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/24 78 54 7 26 165 192.14 183.53 08/23 54 70 13 22 159 193.83 184.93 08/22 82 71 39 42 234 193.73 184.86 08/21 45 53 16 39 153 193.82 185.30 08/20 57 29 0 24 109 193.85 185.25 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.47 184.77 -------------------------------------------------------------------------------- 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 31.00 loads 1,239,856 pounds Select Cuts 24.25 loads 969,874 pounds Trimmings 0.00 loads 0 pounds Ground Beef 12.22 load 488,793 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 12 120,190 567.09 605.00 600.96 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 14 25,287 675.50 700.00 693.75 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 6 29,259 209.00 219.00 210.16 114D 3 Chuck, clod, top blade 4 5,330 275.00 297.00 280.38 114E 3 Chuck, clod, arm roast 4 4,889 233.00 252.25 241.68 114F 5 Chuck, clod tender (IM) 3 1,812 341.50 360.00 343.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 74,734 228.50 244.89 231.24 116B 1 Chuck, chuck tender (IM) 7 10,541 227.74 236.00 233.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 12,156 207.50 229.50 219.21 120A 3 Brisket, point/off, bnls 4 2,783 356.54 375.00 364.43 123A 3 Short Plate, short rib 11 19,564 264.00 351.00 299.87 130 4 Chuck, short rib 7 24,923 185.00 210.00 190.17 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 3,427 206.50 217.89 207.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 175,290 215.00 241.00 221.17 168 1 Round, top inside round 7 26,040 212.00 218.89 213.65 168 3 Round, top inside round 5 33,026 217.89 222.36 219.58 169 5 Round, top inside, denuded 10 55,679 252.27 263.15 254.16

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 85,361 205.00 226.00 206.56 171C 3 Round, eye of round (IM) 16 44,638 232.00 241.00 237.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 18,201 510.00 531.50 529.70 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 6,663 476.00 493.67 480.46 180 3 Loin, strip, bnls, 0x1 13 44,817 534.00 560.00 553.45 184 1 Loin, top butt, bnls, heavy 6 4,268 300.00 320.00 310.60 184 3 Loin, top butt, boneless 21 140,261 305.00 334.50 322.91 185A 4 Loin, bottom sirloin, flap 6 9,501 424.82 436.00 427.31 185B 1 Loin, ball-tip, bnls, heavy 11 50,601 210.00 231.00 225.59 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 4,986 405.00 414.50 412.98 189A 4 Loin, tndrloin, trmd, heavy 18 30,696 960.00 1010.00 987.46 191A 4 Loin, butt tender, trimmed 3 6,102 915.00 915.00 915.00 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- 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 8 33,245 516.00 535.00 533.83 112A 3 Rib, ribeye, bnls, light 3 2,814 580.00 580.00 580.00 112A 3 Rib, ribeye, bnls, heavy 13 20,181 570.00 595.00 574.49 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 5 7,704 209.11 214.24 211.66 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 40,479 320.00 330.00 321.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 76,946 213.00 230.24 216.30 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 11,767 210.00 220.00 210.84 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 9,622 267.11 341.00 319.34 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 9 47,375 201.00 215.00 204.48 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 4 6,502 235.00 240.00 237.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 10,140 461.50 502.50 469.09 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 184 1 Loin, top butt, bnls, heavy 5 79,575 270.00 280.00 275.29 184 3 Loin, top butt, boneless 11 327,663 273.70 305.00 274.05 185A 4 Loin, bottom sirloin, flap 5 15,292 385.00 410.00 389.63 185B 1 Loin, ball-tip, bnls, heavy 4 7,026 200.00 220.00 209.06 185C 1 Loin, sirloin, tri-tip (IM) 7 69,405 262.00 285.30 262.42 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 11,793 923.50 991.00 942.57 191A 4 Loin, butt tender, trimmed 3 1,726 838.50 852.00 849.95 193 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 4 5,324 120.00 125.00 120.42 121D 4 Plate, Inside Skirt (IM) 12 34,562 345.00 375.00 357.27 121C 4 Plate, Outside Skirt (IM) 121E 6 Outside Skirt, pld (IM) 10 13,833 800.00 845.00 805.06

Cap, Wedge Meat & (IM) Lean 19 167,735 236.50 255.00 244.63

Pectoral Meat 13 24,887 242.50 262.10 248.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 302,957 146.31 175.00 153.49 Ground Beef 75% 0 0 Ground Beef 81% 18 99,471 168.00 220.50 183.89 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 15 56,014 180.31 227.80 215.34 Ground Beef Round 85% 5 4,658 220.00 234.00 226.96 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% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 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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