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USDA Boxed Beef Cutout Closing Prices for September 6

September 6 (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: 191.56 181.86 Change from prior day: 0.42 0.03 ------------------------------------------------------------------------------- Choice/Select spread: 9.69

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 295.32 255.69 Primal Chuck 160.79 158.50 Primal Round 168.92 165.26 Primal Loin 250.54 232.47 Primal Brisket 135.46 134.63 Primal Short Plate 127.39 131.58 Primal Flank 112.57 108.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/05 102 97 6 50 255 191.14 181.83 09/04 64 61 18 33 176 190.45 180.69 08/31 65 42 14 25 146 189.62 179.46 08/30 80 58 7 12 157 190.83 180.03 08/29 91 76 10 53 230 190.92 180.95 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.59 180.59 -------------------------------------------------------------------------------- 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 92.04 loads 3,681,584 pounds Select Cuts 86.37 loads 3,454,820 pounds Trimmings 7.19 loads 287,683 pounds Ground Beef 23.44 load 937,450 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 23 60,436 577.50 626.00 594.54 112A 3 Rib, ribeye, bnls, light 16 110,061 680.00 715.00 686.03 112A 3 Rib, ribeye, bnls, heavy 64 112,376 674.00 712.00 679.98 113C 1 Chuck, semi-bnls, neck/off 3 44,293 177.00 210.00 179.78 114 1 Chuck, shoulder clod 16 91,354 188.00 210.00 205.19 114A 3 Chuck, shoulder clod, trmd 43 292,634 206.00 228.35 215.82 114D 3 Chuck, clod, top blade 15 32,867 260.00 306.00 272.91 114E 3 Chuck, clod, arm roast 11 14,058 230.00 265.00 256.37 114F 5 Chuck, clod tender (IM) 15 41,545 320.00 384.61 329.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 127,047 225.42 250.00 237.46 116B 1 Chuck, chuck tender (IM) 21 40,359 229.00 250.00 243.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 65 111,417 203.00 233.35 216.51 120A 3 Brisket, point/off, bnls 20 19,450 347.00 380.00 362.61 123A 3 Short Plate, short rib 30 38,872 268.46 366.00 320.14 130 4 Chuck, short rib 50 260,855 179.79 230.00 200.25 160 1 Round, bone-in 4 2,319 200.00 210.00 203.97 161 1 Round, boneless 6 16,833 208.00 224.50 209.87

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 68 151,483 218.00 240.00 231.52 168 1 Round, top inside round 40 83,095 201.62 219.00 209.89 168 3 Round, top inside round 26 176,134 210.00 228.00 221.98 169 5 Round, top inside, denuded 17 24,268 245.00 260.00 253.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 13,862 200.50 209.00 202.87 171B 3 Round, outside round 57 288,726 208.00 225.99 218.07 171C 3 Round, eye of round (IM) 41 80,408 228.50 266.00 244.62 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 68,649 478.96 530.00 498.35 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,710 440.00 465.00 454.08 180 3 Loin, strip, bnls, 0x1 66 149,377 495.00 550.00 511.65 184 1 Loin, top butt, bnls, heavy 22 17,829 300.00 319.00 305.40 184 3 Loin, top butt, boneless 32 199,040 295.00 334.50 305.37 185A 4 Loin, bottom sirloin, flap 38 175,107 355.00 410.00 366.57 185B 1 Loin, ball-tip, bnls, heavy 28 84,762 215.00 237.00 221.07 185C 1 Loin, sirloin, tri-tip (IM) 6 12,542 285.00 310.00 292.19 185D 4 Loin, tri-tip, pld (IM) 11 16,331 380.00 416.00 391.23 189A 4 Loin, tndrloin, trmd, heavy 39 167,979 937.85 1066.00 984.11 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 21 21,583 481.00 535.00 505.43 ------------------------------------------------------------------------------- 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 14 56,701 489.50 525.26 493.85 112A 3 Rib, ribeye, bnls, light 15 55,878 559.72 600.00 571.37 112A 3 Rib, ribeye, bnls, heavy 43 65,326 555.00 594.00 567.23 113C 1 Chuck, semi-bnls, neck/off 9 32,503 200.00 210.00 207.83 114 1 Chuck, shoulder clod 13 28,651 190.00 206.00 204.28 114A 3 Chuck, shoulder clod, trmd 34 348,773 196.00 220.50 208.48 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 6,808 300.00 329.61 319.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 127,299 224.24 245.00 231.66 116B 1 Chuck, chuck tender (IM) 23 68,213 232.00 254.00 235.54

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 71,002 202.64 227.00 210.43 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 7,573 259.00 310.00 278.48 130 4 Chuck, short rib 14 136,462 183.59 215.50 200.84 160 1 Round, bone-in 161 1 Round, boneless 7 12,797 210.00 214.00 210.39

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 47,872 219.00 235.00 229.00 168 1 Round, top inside round 23 232,303 195.00 209.25 201.61 168 3 Round, top inside round 12 88,347 210.00 221.00 212.18 169 5 Round, top inside, denuded 5 19,938 243.00 253.00 245.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 26,218 181.74 218.00 199.73 171B 3 Round, outside round 15 74,259 205.00 220.00 214.75 171C 3 Round, eye of round (IM) 25 87,233 225.00 260.00 237.10 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 11,864 455.00 489.50 471.43 175 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 34 369,152 398.50 475.00 407.73 184 1 Loin, top butt, bnls, heavy 11 24,724 260.00 295.00 276.60 184 3 Loin, top butt, boneless 27 297,171 270.00 290.00 271.69 185A 4 Loin, bottom sirloin, flap 11 49,048 347.65 375.00 353.07 185B 1 Loin, ball-tip, bnls, heavy 17 69,300 219.50 233.35 224.97 185C 1 Loin, sirloin, tri-tip (IM) 15 87,008 250.00 270.00 262.61 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 58,304 901.00 997.00 912.18 191A 4 Loin, butt tender, trimmed 3 4,259 850.00 852.50 850.21 193 4 Flank, flank steak (IM) 9 20,150 460.49 495.00 472.57 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 108,619 102.11 130.00 108.00 121D 4 Plate, Inside Skirt (IM) 32 158,380 339.00 364.88 349.20 121C 4 Plate, Outside Skirt (IM) 24 87,184 503.79 580.00 514.03 121E 6 Outside Skirt, pld (IM) 7 8,520 809.00 845.00 817.29

Cap, Wedge Meat & (IM) Lean 59 226,538 244.00 265.00 251.24

Pectoral Meat 22 32,423 248.00 272.00 257.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 149,072 144.38 159.50 149.32 Ground Beef 75% Ground Beef 81% 40 135,568 189.00 212.80 198.72 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 39,602 237.34 263.75 245.59 Ground Beef Chuck 80% 21 118,283 194.00 217.00 210.06 Ground Beef Round 85% 12 29,006 212.00 227.00 221.75 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% 7 49,665 199.75 211.30 200.81 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 287,683 57.00 61.00 59.16 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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