USDA Boxed Beef Cutout Midday Prices for August 28

August 28 (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: 193.22 182.65 Change from prior day: 1.24 0.48 ------------------------------------------------------------------------------- Choice/Select spread: 10.57

Total Load Count (Cuts, Trimmings, Grids): 66 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.99 261.03 Primal Chuck 160.31 155.15 Primal Round 167.22 163.93 Primal Loin 259.28 239.54 Primal Brisket 140.23 133.42 Primal Short Plate 128.59 132.60 Primal Flank 114.12 107.21 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/27 51 51 13 20 136 191.98 182.17 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.10 184.16 -------------------------------------------------------------------------------- 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 25.47 loads 1,018,876 pounds Select Cuts 28.64 loads 1,145,695 pounds Trimmings 0.00 loads 0 pounds Ground Beef 12.15 load 486,169 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 9 2,847 594.00 623.00 614.25 112A 3 Rib, ribeye, bnls, light 14 55,445 668.00 702.00 674.68 112A 3 Rib, ribeye, bnls, heavy 35 34,200 665.00 709.00 679.73 113C 1 Chuck, semi-bnls, neck/off 5 10,665 195.00 209.00 200.22 114 1 Chuck, shoulder clod 15 39,689 194.48 208.22 199.86 114A 3 Chuck, shoulder clod, trmd 13 46,428 205.00 218.65 209.72 114D 3 Chuck, clod, top blade 5 9,207 259.73 277.00 274.87 114E 3 Chuck, clod, arm roast 5 8,289 226.00 248.00 242.76 114F 5 Chuck, clod tender (IM) 9 15,311 320.00 375.00 330.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 41,511 225.00 241.00 229.05 116B 1 Chuck, chuck tender (IM) 9 7,602 230.00 241.50 234.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 53,943 212.00 225.00 218.74 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 18,150 274.00 366.00 331.13 130 4 Chuck, short rib 13 21,343 179.73 210.00 194.44 160 1 Round, bone-in 5 5,262 200.00 219.75 212.49 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 27 81,742 222.00 240.00 234.07 168 1 Round, top inside round 23 84,744 207.00 219.00 208.48 168 3 Round, top inside round 8 46,252 213.37 225.00 223.80 169 5 Round, top inside, denuded 5 1,663 240.17 256.50 251.70

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 71,969 202.00 225.00 208.40 171C 3 Round, eye of round (IM) 19 44,687 228.00 245.00 231.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 4,748 509.65 543.00 525.09 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 8,467 480.00 499.00 481.68 180 3 Loin, strip, bnls, 0x1 26 27,970 523.50 574.00 538.32 184 1 Loin, top butt, bnls, heavy 9 10,423 300.00 321.00 310.24 184 3 Loin, top butt, boneless 8 45,489 300.61 339.65 311.15 185A 4 Loin, bottom sirloin, flap 13 53,972 390.00 431.45 395.82 185B 1 Loin, ball-tip, bnls, heavy 6 13,676 225.00 234.22 227.59 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 6 1,773 400.00 436.00 418.72 189A 4 Loin, tndrloin, trmd, heavy 19 59,728 960.00 1056.00 987.52 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 11,624 509.00 525.00 512.41 ------------------------------------------------------------------------------- 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 13 85,173 508.00 536.87 511.49 112A 3 Rib, ribeye, bnls, light 4 3,665 575.00 615.00 598.14 112A 3 Rib, ribeye, bnls, heavy 17 20,904 556.38 598.00 570.71 113C 1 Chuck, semi-bnls, neck/off 10 28,581 197.12 216.00 211.59 114 1 Chuck, shoulder clod 3 3,142 204.00 208.80 204.63 114A 3 Chuck, shoulder clod, trmd 12 39,977 207.38 218.50 210.71 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 73,767 210.08 236.00 215.67 116B 1 Chuck, chuck tender (IM) 4 6,327 230.00 240.00 234.54

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 29,261 205.00 224.80 218.95 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 7,064 193.00 195.00 193.14 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 107,031 220.00 232.61 223.59 168 1 Round, top inside round 14 47,394 198.00 217.00 205.45 168 3 Round, top inside round 10 133,264 204.00 225.25 206.12 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,825 195.00 205.00 204.44 171B 3 Round, outside round 14 171,186 203.07 216.00 205.43 171C 3 Round, eye of round (IM) 10 13,880 224.73 240.00 234.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 44,872 457.20 495.00 460.31 175 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 18 37,463 450.12 516.87 464.77 184 1 Loin, top butt, bnls, heavy 7 18,677 260.00 279.00 269.49 184 3 Loin, top butt, boneless 11 20,428 269.00 305.00 280.60 185A 4 Loin, bottom sirloin, flap 9 21,295 390.61 425.00 402.43 185B 1 Loin, ball-tip, bnls, heavy 8 4,393 210.00 235.00 219.41 185C 1 Loin, sirloin, tri-tip (IM) 6 48,827 270.00 275.00 274.06 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 40,666 883.50 996.00 907.96 191A 4 Loin, butt tender, trimmed 4 2,561 850.00 852.25 850.06 193 4 Flank, flank steak (IM) 13 15,410 453.00 485.55 464.29 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 16 21,059 341.00 358.00 351.96 121C 4 Plate, Outside Skirt (IM) 7 16,154 524.00 580.00 538.95 121E 6 Outside Skirt, pld (IM) 6 7,654 762.80 842.20 795.52

Cap, Wedge Meat & (IM) Lean 12 39,727 225.00 264.00 246.37

Pectoral Meat 13 20,000 250.00 270.00 256.88 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 117,601 150.65 178.00 157.01 Ground Beef 75% 0 0 Ground Beef 81% 17 110,405 181.00 222.00 211.88 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 16 109,160 218.61 265.25 242.38 Ground Beef Chuck 80% 4 20,219 219.00 225.00 224.20 Ground Beef Round 85% 5 2,596 222.00 230.90 226.95 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 4 35,885 190.00 218.60 215.58 Blended Ground Beef 85% Blended Ground Beef 90% 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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