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USDA Boxed Beef Cutout Midday Prices for September 12

September 12 (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: 191.69 179.81 Change from prior day: 0.16 0.61 ------------------------------------------------------------------------------- Choice/Select spread: 11.88

Total Load Count (Cuts, Trimmings, Grids): 149 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 292.10 248.73 Primal Chuck 162.62 156.04 Primal Round 170.70 167.06 Primal Loin 249.44 228.62 Primal Brisket 134.99 135.16 Primal Short Plate 124.80 129.79 Primal Flank 112.64 107.57 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/11 75 78 21 29 202 191.53 179.20 09/10 47 55 12 37 151 191.32 180.68 09/07 62 90 26 30 208 190.73 181.70 09/06 92 86 7 23 209 191.56 181.86 09/05 102 97 6 50 255 191.14 181.83 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.26 181.05 -------------------------------------------------------------------------------- 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 40.95 loads 1,638,018 pounds Select Cuts 57.65 loads 2,305,871 pounds Trimmings 8.12 loads 324,973 pounds Ground Beef 42.68 load 1,707,172 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 8,551 593.00 641.00 616.12 112A 3 Rib, ribeye, bnls, light 11 21,960 680.00 730.00 711.36 112A 3 Rib, ribeye, bnls, heavy 39 102,214 649.21 696.00 666.99 113C 1 Chuck, semi-bnls, neck/off 4 1,974 205.00 210.00 208.40 114 1 Chuck, shoulder clod 6 15,392 198.00 211.89 205.69 114A 3 Chuck, shoulder clod, trmd 23 53,645 210.00 226.00 218.87 114D 3 Chuck, clod, top blade 4 7,132 270.00 277.00 270.78 114E 3 Chuck, clod, arm roast 5 6,385 226.31 248.00 233.15 114F 5 Chuck, clod tender (IM) 8 7,010 338.00 375.00 364.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 80,436 233.88 266.00 251.95 116B 1 Chuck, chuck tender (IM) 17 13,179 241.10 264.00 249.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 39 120,789 208.00 228.00 211.84 120A 3 Brisket, point/off, bnls 23 25,714 347.00 375.00 368.37 123A 3 Short Plate, short rib 18 28,458 280.00 346.50 325.83 130 4 Chuck, short rib 12 31,897 190.00 230.84 208.79 160 1 Round, bone-in 4 5,699 198.38 214.00 203.58 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 51,877 229.00 241.00 236.43 168 1 Round, top inside round 26 48,530 205.00 211.84 208.46 168 3 Round, top inside round 18 97,745 210.00 226.00 214.52 169 5 Round, top inside, denuded 16 17,588 251.00 263.00 252.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 16,808 191.00 218.00 207.95 171B 3 Round, outside round 29 141,409 214.00 225.39 221.64 171C 3 Round, eye of round (IM) 19 32,342 240.00 265.00 254.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 16,745 500.00 521.50 506.45 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 13 18,500 435.00 459.00 439.43 180 3 Loin, strip, bnls, 0x1 34 42,262 491.00 530.00 505.20 184 1 Loin, top butt, bnls, heavy 13 9,585 300.00 319.00 303.96 184 3 Loin, top butt, boneless 30 91,116 301.00 325.00 308.06 185A 4 Loin, bottom sirloin, flap 23 33,842 365.00 385.84 370.51 185B 1 Loin, ball-tip, bnls, heavy 29 57,454 224.50 239.43 230.40 185C 1 Loin, sirloin, tri-tip (IM) 8 10,106 270.00 286.00 278.60 185D 4 Loin, tri-tip, pld (IM) 15 34,799 355.00 387.00 363.90 189A 4 Loin, tndrloin, trmd, heavy 30 69,944 940.00 1026.00 954.18 191A 4 Loin, butt tender, trimmed 4 1,084 950.00 950.00 950.00 193 4 Flank, flank steak (IM) 10 7,682 495.00 535.00 516.26 ------------------------------------------------------------------------------- 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 12 5,400 504.00 513.00 504.12 112A 3 Rib, ribeye, bnls, light 13 33,399 550.00 600.00 563.29 112A 3 Rib, ribeye, bnls, heavy 38 122,400 545.00 578.00 553.42 113C 1 Chuck, semi-bnls, neck/off 15 46,199 200.00 215.00 209.65 114 1 Chuck, shoulder clod 9 13,695 206.00 211.89 207.85 114A 3 Chuck, shoulder clod, trmd 14 45,037 211.10 220.00 218.57 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 10,116 284.00 325.00 297.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 426,228 229.00 245.00 236.76 116B 1 Chuck, chuck tender (IM) 10 21,472 239.75 245.00 241.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 85,636 207.00 225.00 209.83 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 15,002 265.00 293.00 267.31 130 4 Chuck, short rib 15 10,201 191.74 215.00 208.69 160 1 Round, bone-in 161 1 Round, boneless 8 7,452 210.00 217.00 212.12

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 40,035 224.00 240.00 229.32 168 1 Round, top inside round 21 29,088 200.00 215.00 202.85 168 3 Round, top inside round 20 204,990 210.00 222.00 212.47 169 5 Round, top inside, denuded 11 12,590 237.00 254.00 242.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 19,351 206.00 210.67 206.05 171B 3 Round, outside round 21 84,774 214.00 225.00 217.62 171C 3 Round, eye of round (IM) 13 31,586 234.00 260.00 246.16 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 27,345 465.00 500.00 469.06 175 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 26 31,086 400.00 449.98 417.77 184 1 Loin, top butt, bnls, heavy 8 9,765 260.00 275.00 263.30 184 3 Loin, top butt, boneless 28 94,857 270.00 290.00 280.31 185A 4 Loin, bottom sirloin, flap 10 196,685 332.00 370.00 334.71 185B 1 Loin, ball-tip, bnls, heavy 23 29,187 218.00 235.00 225.91 185C 1 Loin, sirloin, tri-tip (IM) 5 46,436 248.00 261.00 249.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 99,410 877.00 945.30 883.82 191A 4 Loin, butt tender, trimmed 4 1,498 850.00 850.00 850.00 193 4 Flank, flank steak (IM) 9 9,426 455.00 495.00 479.00 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 18,969 97.61 113.79 112.65 121D 4 Plate, Inside Skirt (IM) 25 87,460 339.79 362.00 351.39 121C 4 Plate, Outside Skirt (IM) 14 62,682 513.00 600.00 517.43 121E 6 Outside Skirt, pld (IM) 8 4,350 768.00 877.00 801.82

Cap, Wedge Meat & (IM) Lean 55 343,928 244.07 275.00 246.11

Pectoral Meat 30 75,350 244.96 273.00 250.30 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 48 334,738 145.00 167.00 151.15 Ground Beef 75% Ground Beef 81% 78 431,279 177.00 204.00 198.35 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 37 104,814 240.00 249.50 246.43 Ground Beef Chuck 80% 49 234,504 186.00 211.00 202.69 Ground Beef Round 85% 46 128,428 221.00 230.00 225.90 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 4 34,611 196.95 207.00 205.20 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 318,473 50.00 60.14 55.71 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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