USDA Boxed Beef Cutout Closing Prices for September 13

September 13 (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: 191.40 179.95 Change from prior day: (0.31) 0.25 ------------------------------------------------------------------------------- Choice/Select spread: 11.45

Total Load Count (Cuts, Trimmings, Grids): 241 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.52 247.56 Primal Chuck 162.35 156.87 Primal Round 171.10 167.97 Primal Loin 248.86 227.24 Primal Brisket 136.71 135.38 Primal Short Plate 127.41 132.24 Primal Flank 111.40 105.49 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/12 81 89 8 57 236 191.71 179.70 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.37 180.63 -------------------------------------------------------------------------------- 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 90.43 loads 3,617,297 pounds Select Cuts 103.57 loads 4,142,660 pounds Trimmings 12.93 loads 517,329 pounds Ground Beef 34.19 load 1,367,598 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 23,409 578.00 639.50 602.26 112A 3 Rib, ribeye, bnls, light 12 16,530 668.00 717.00 693.64 112A 3 Rib, ribeye, bnls, heavy 74 249,018 645.45 735.00 669.46 113C 1 Chuck, semi-bnls, neck/off 6 20,980 200.39 220.00 208.53 114 1 Chuck, shoulder clod 14 75,093 195.63 214.00 207.77 114A 3 Chuck, shoulder clod, trmd 27 150,747 209.50 227.00 222.99 114D 3 Chuck, clod, top blade 7 41,507 270.00 285.00 278.62 114E 3 Chuck, clod, arm roast 9 16,793 240.00 300.00 272.94 114F 5 Chuck, clod tender (IM) 6 5,457 325.00 375.00 353.79 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 166,535 232.90 269.00 259.52 116B 1 Chuck, chuck tender (IM) 11 34,536 234.00 267.00 242.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 179,674 207.00 230.00 213.86 120A 3 Brisket, point/off, bnls 10 6,971 356.50 375.00 362.38 123A 3 Short Plate, short rib 34 22,485 280.00 343.50 316.26 130 4 Chuck, short rib 18 32,066 201.00 230.00 214.44 160 1 Round, bone-in 3 10,144 200.00 200.00 200.00 161 1 Round, boneless 8 13,117 209.80 229.50 214.93

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 168,460 226.50 246.00 238.46 168 1 Round, top inside round 44 294,630 197.50 225.00 207.11 168 3 Round, top inside round 43 542,235 209.50 227.00 217.75 169 5 Round, top inside, denuded 17 43,985 230.63 260.50 245.75

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 35 403,263 213.00 233.80 222.97 171C 3 Round, eye of round (IM) 30 56,517 233.50 265.00 254.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 40,003 470.63 515.00 490.91 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 9,593 428.00 466.00 442.21 180 3 Loin, strip, bnls, 0x1 38 242,182 485.00 552.78 502.80 184 1 Loin, top butt, bnls, heavy 25 22,790 280.00 319.00 299.41 184 3 Loin, top butt, boneless 22 58,005 295.00 327.00 314.18 185A 4 Loin, bottom sirloin, flap 35 80,224 349.88 405.00 365.89 185B 1 Loin, ball-tip, bnls, heavy 22 39,546 222.00 242.58 229.84 185C 1 Loin, sirloin, tri-tip (IM) 13 32,296 241.50 282.50 253.65 185D 4 Loin, tri-tip, pld (IM) 8 17,699 357.00 395.00 376.98 189A 4 Loin, tndrloin, trmd, heavy 32 49,049 965.00 1025.47 993.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 26,441 468.10 535.00 494.15 ------------------------------------------------------------------------------- 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 11 48,148 470.00 515.00 485.75 112A 3 Rib, ribeye, bnls, light 24 157,889 540.63 600.00 568.43 112A 3 Rib, ribeye, bnls, heavy 65 563,913 524.54 594.00 542.71 113C 1 Chuck, semi-bnls, neck/off 9 9,151 199.95 215.00 208.92 114 1 Chuck, shoulder clod 15 42,272 193.00 216.65 207.24 114A 3 Chuck, shoulder clod, trmd 23 118,565 207.40 226.00 221.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,266 325.00 392.00 329.97 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 142,929 225.88 270.00 247.42 116B 1 Chuck, chuck tender (IM) 14 89,747 238.00 260.00 242.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 70,956 205.85 225.00 209.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,042 280.00 325.00 301.75 130 4 Chuck, short rib 14 28,416 179.79 226.00 197.85 160 1 Round, bone-in 161 1 Round, boneless 7 15,136 205.00 217.58 211.35

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 85,834 223.00 243.75 235.32 168 1 Round, top inside round 26 248,452 199.20 218.00 200.61 168 3 Round, top inside round 33 443,574 210.00 227.00 213.95 169 5 Round, top inside, denuded 12 19,543 230.00 260.00 236.92

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 6,317 204.95 218.00 213.61 171B 3 Round, outside round 26 187,525 212.24 235.00 220.50 171C 3 Round, eye of round (IM) 21 31,436 235.37 260.00 250.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 54,567 410.00 474.70 426.54 175 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 38 402,798 387.86 435.00 405.81 184 1 Loin, top butt, bnls, heavy 11 13,791 248.45 295.00 267.10 184 3 Loin, top butt, boneless 23 189,655 254.30 289.50 269.75 185A 4 Loin, bottom sirloin, flap 10 49,339 340.00 395.00 348.28 185B 1 Loin, ball-tip, bnls, heavy 20 138,247 220.00 240.00 226.94 185C 1 Loin, sirloin, tri-tip (IM) 17 54,447 235.00 275.00 242.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 335,669 870.00 940.00 908.88 191A 4 Loin, butt tender, trimmed 11 51,340 838.98 850.00 842.15 193 4 Flank, flank steak (IM) 16 86,058 438.45 490.00 450.36 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 17,258 109.00 132.00 115.59 121D 4 Plate, Inside Skirt (IM) 25 64,368 341.00 365.00 353.51 121C 4 Plate, Outside Skirt (IM) 15 47,692 525.00 600.00 573.10 121E 6 Outside Skirt, pld (IM) 5 7,931 840.00 877.00 870.28

Cap, Wedge Meat & (IM) Lean 49 143,701 240.00 275.50 250.90

Pectoral Meat 41 148,068 247.00 270.00 252.11 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 239,782 138.84 160.50 149.09 Ground Beef 75% Ground Beef 81% 42 200,389 179.48 213.50 193.24 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 72,619 227.03 263.75 242.58 Ground Beef Chuck 80% 29 440,885 180.26 210.00 187.96 Ground Beef Round 85% 7 11,714 210.00 227.00 222.04 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% 3 18,000 206.30 208.30 207.07 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 15 517,329 49.50 61.67 55.67 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.