USDA Boxed Beef Cutout Midday 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 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: 192.25 182.60 Change from prior day: 1.11 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 9.65

Total Load Count (Cuts, Trimmings, Grids): 124 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.47 256.30 Primal Chuck 161.68 158.91 Primal Round 168.71 164.99 Primal Loin 251.47 234.63 Primal Brisket 135.45 134.65 Primal Short Plate 129.43 133.57 Primal Flank 112.79 108.33 -------------------------------------------------------------------------------- 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 57.73 loads 2,309,136 pounds Select Cuts 45.74 loads 1,829,788 pounds Trimmings 1.02 loads 40,950 pounds Ground Beef 19.04 load 761,645 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 16 43,131 577.50 626.00 589.57 112A 3 Rib, ribeye, bnls, light 7 20,218 691.28 715.00 696.36 112A 3 Rib, ribeye, bnls, heavy 54 91,299 674.00 712.00 680.07 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 27,003 196.74 210.00 203.71 114A 3 Chuck, shoulder clod, trmd 28 149,275 206.00 228.35 216.16 114D 3 Chuck, clod, top blade 10 30,767 260.00 300.00 272.20 114E 3 Chuck, clod, arm roast 10 13,971 230.00 265.00 256.53 114F 5 Chuck, clod tender (IM) 11 35,543 320.00 384.61 328.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 93,707 225.42 250.00 238.50 116B 1 Chuck, chuck tender (IM) 19 36,278 234.00 250.00 244.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 48 89,643 210.00 233.35 216.70 120A 3 Brisket, point/off, bnls 16 16,782 347.00 377.00 361.13 123A 3 Short Plate, short rib 24 18,377 290.00 335.00 322.89 130 4 Chuck, short rib 41 243,069 179.79 230.00 200.26 160 1 Round, bone-in 4 2,319 200.00 210.00 203.97 161 1 Round, boneless 5 16,533 208.00 210.00 209.61

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 115,424 219.00 240.00 231.67 168 1 Round, top inside round 33 68,354 201.62 219.00 209.64 168 3 Round, top inside round 16 113,168 214.28 228.00 222.55 169 5 Round, top inside, denuded 13 14,683 245.00 260.00 252.54

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,797 200.50 205.00 202.04 171B 3 Round, outside round 38 138,638 208.00 225.00 216.61 171C 3 Round, eye of round (IM) 34 68,679 228.50 266.00 243.19 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 20,946 486.39 530.00 507.33 175 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 49 91,128 495.00 549.95 510.46 184 1 Loin, top butt, bnls, heavy 21 17,605 300.00 319.00 305.28 184 3 Loin, top butt, boneless 16 38,098 312.50 334.50 322.95 185A 4 Loin, bottom sirloin, flap 32 160,115 355.00 410.00 365.89 185B 1 Loin, ball-tip, bnls, heavy 17 20,605 223.77 237.00 229.26 185C 1 Loin, sirloin, tri-tip (IM) 5 12,121 285.00 310.00 291.94 185D 4 Loin, tri-tip, pld (IM) 8 11,981 380.00 416.00 393.37 189A 4 Loin, tndrloin, trmd, heavy 25 53,783 952.74 1057.00 979.55 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 11 13,892 504.00 535.00 511.58 ------------------------------------------------------------------------------- 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 9 7,501 500.00 525.26 516.13 112A 3 Rib, ribeye, bnls, light 8 13,346 560.00 600.00 572.46 112A 3 Rib, ribeye, bnls, heavy 32 49,023 555.98 594.00 565.15 113C 1 Chuck, semi-bnls, neck/off 6 28,195 202.67 210.00 208.05 114 1 Chuck, shoulder clod 9 13,095 196.47 206.00 202.76 114A 3 Chuck, shoulder clod, trmd 24 324,608 196.00 216.35 208.11 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 3,084 309.00 320.00 319.19 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 46,079 225.00 245.00 230.21 116B 1 Chuck, chuck tender (IM) 16 19,855 235.00 248.35 239.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 60,992 204.88 225.00 209.94 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 12 134,146 183.59 210.00 200.68 160 1 Round, bone-in 161 1 Round, boneless 5 11,499 210.00 210.00 210.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 8 10,399 219.00 235.00 228.72 168 1 Round, top inside round 12 35,247 195.00 208.00 201.90 168 3 Round, top inside round 5 13,641 212.00 215.00 213.09 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,859 208.81 218.00 214.77 171B 3 Round, outside round 9 31,698 210.00 220.00 214.05 171C 3 Round, eye of round (IM) 19 68,406 229.00 260.00 236.05 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 9,850 455.00 486.00 469.71 175 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 18 110,299 416.00 475.00 424.13 184 1 Loin, top butt, bnls, heavy 7 19,289 260.00 295.00 278.00 184 3 Loin, top butt, boneless 22 271,491 270.00 290.00 271.32 185A 4 Loin, bottom sirloin, flap 7 7,448 356.24 375.00 366.87 185B 1 Loin, ball-tip, bnls, heavy 12 50,851 220.00 233.35 225.56 185C 1 Loin, sirloin, tri-tip (IM) 13 83,031 250.00 270.00 262.51 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 9,440 928.00 997.00 951.50 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 15,812 469.00 490.00 470.81 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 13,307 102.11 116.00 112.55 121D 4 Plate, Inside Skirt (IM) 19 36,219 343.20 364.88 350.05 121C 4 Plate, Outside Skirt (IM) 11 11,736 520.00 580.00 539.03 121E 6 Outside Skirt, pld (IM) 3 1,757 845.00 845.00 845.00

Cap, Wedge Meat & (IM) Lean 46 176,750 245.00 265.00 250.38

Pectoral Meat 13 14,545 251.42 272.00 260.25 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 138,247 144.38 156.54 149.07 Ground Beef 75% Ground Beef 81% 28 106,597 189.00 211.00 196.14 Ground Beef 85% Ground Beef 90% Ground Beef 93% 7 23,978 242.00 253.50 245.01 Ground Beef Chuck 80% 20 94,763 205.56 217.00 214.04 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% 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 0 0 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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