USDA Boxed Beef Cutout Midday 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 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: 191.55 179.98 Change from prior day: (0.16) 0.28 ------------------------------------------------------------------------------- Choice/Select spread: 11.57

Total Load Count (Cuts, Trimmings, Grids): 135 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.28 247.19 Primal Chuck 162.70 157.19 Primal Round 170.66 167.40 Primal Loin 249.04 227.36 Primal Brisket 136.63 135.33 Primal Short Plate 127.58 132.37 Primal Flank 111.46 107.45 -------------------------------------------------------------------------------- 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 60.40 loads 2,416,060 pounds Select Cuts 47.43 loads 1,897,067 pounds Trimmings 5.64 loads 225,752 pounds Ground Beef 21.45 load 857,934 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 14 19,004 578.00 639.50 602.63 112A 3 Rib, ribeye, bnls, light 10 12,717 668.00 717.00 693.94 112A 3 Rib, ribeye, bnls, heavy 46 169,462 645.45 715.38 669.82 113C 1 Chuck, semi-bnls, neck/off 3 11,350 200.39 220.00 205.26 114 1 Chuck, shoulder clod 11 71,052 204.82 214.00 207.85 114A 3 Chuck, shoulder clod, trmd 22 118,313 209.50 227.00 222.36 114D 3 Chuck, clod, top blade 7 41,507 270.00 285.00 278.62 114E 3 Chuck, clod, arm roast 5 12,516 240.00 288.00 267.41 114F 5 Chuck, clod tender (IM) 4 4,858 330.00 375.00 355.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 109,373 237.00 265.00 257.65 116B 1 Chuck, chuck tender (IM) 9 32,075 234.00 250.00 240.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 121,451 207.00 230.00 213.60 120A 3 Brisket, point/off, bnls 8 6,265 356.50 375.00 360.96 123A 3 Short Plate, short rib 22 15,713 280.00 343.50 318.24 130 4 Chuck, short rib 12 21,151 207.00 230.00 214.39 160 1 Round, bone-in 161 1 Round, boneless 3 2,440 211.50 222.58 220.15

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 113,515 226.50 246.00 238.62 168 1 Round, top inside round 26 186,518 197.50 225.00 205.12 168 3 Round, top inside round 31 362,913 209.50 226.28 216.34 169 5 Round, top inside, denuded 9 30,355 240.00 255.00 247.26

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 195,590 213.00 233.80 220.70 171C 3 Round, eye of round (IM) 18 30,652 233.50 265.00 250.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 28,089 475.00 515.00 488.91 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 4,185 428.00 466.00 451.04 180 3 Loin, strip, bnls, 0x1 26 88,629 494.50 552.78 520.97 184 1 Loin, top butt, bnls, heavy 9 12,111 295.00 319.00 306.46 184 3 Loin, top butt, boneless 17 51,473 295.00 327.00 313.91 185A 4 Loin, bottom sirloin, flap 21 54,295 349.88 405.00 368.73 185B 1 Loin, ball-tip, bnls, heavy 19 37,769 222.00 242.58 230.00 185C 1 Loin, sirloin, tri-tip (IM) 7 9,983 241.50 282.00 248.98 185D 4 Loin, tri-tip, pld (IM) 8 17,699 357.00 395.00 376.98 189A 4 Loin, tndrloin, trmd, heavy 15 26,866 965.00 1015.54 988.32 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 13 23,999 480.00 535.00 493.33 ------------------------------------------------------------------------------- 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 5 2,519 504.00 515.00 509.03 112A 3 Rib, ribeye, bnls, light 5 2,981 569.00 598.00 583.22 112A 3 Rib, ribeye, bnls, heavy 36 202,183 524.54 590.47 541.45 113C 1 Chuck, semi-bnls, neck/off 4 2,960 199.95 210.00 203.58 114 1 Chuck, shoulder clod 9 27,924 203.52 216.65 208.77 114A 3 Chuck, shoulder clod, trmd 12 64,819 214.99 226.00 221.24 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 14 29,797 225.88 247.00 240.06 116B 1 Chuck, chuck tender (IM) 11 71,189 238.00 255.00 240.10

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 28,112 205.85 216.00 207.65 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 11 19,356 179.79 226.00 201.57 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 45,836 223.00 241.00 233.33 168 1 Round, top inside round 13 65,747 199.50 207.10 200.61 168 3 Round, top inside round 15 64,008 210.00 221.00 213.89 169 5 Round, top inside, denuded 6 9,127 237.00 260.00 239.63

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 5,543 204.95 218.00 213.55 171B 3 Round, outside round 11 76,807 212.24 225.00 217.17 171C 3 Round, eye of round (IM) 18 28,117 235.37 260.00 249.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 42,525 410.00 474.70 416.94 175 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 13 96,269 387.86 435.00 394.52 184 1 Loin, top butt, bnls, heavy 6 10,417 255.00 295.00 268.86 184 3 Loin, top butt, boneless 15 158,452 260.00 289.50 269.20 185A 4 Loin, bottom sirloin, flap 5 17,470 351.00 395.00 362.80 185B 1 Loin, ball-tip, bnls, heavy 17 86,881 220.00 240.00 226.24 185C 1 Loin, sirloin, tri-tip (IM) 7 26,534 235.00 265.00 239.10 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 274,834 910.00 940.00 910.97 191A 4 Loin, butt tender, trimmed 10 51,222 838.98 850.00 842.13 193 4 Flank, flank steak (IM) 7 17,154 459.21 471.00 461.31 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 7,348 109.50 132.00 113.48 121D 4 Plate, Inside Skirt (IM) 17 55,634 342.00 364.55 354.16 121C 4 Plate, Outside Skirt (IM) 14 46,462 525.00 600.00 574.24 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 33 102,422 245.00 270.00 251.47

Pectoral Meat 29 123,250 247.00 270.00 250.97 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 162,222 138.84 156.00 148.41 Ground Beef 75% Ground Beef 81% 30 157,415 179.48 213.50 193.67 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 26,013 238.10 248.50 243.83 Ground Beef Chuck 80% 17 135,151 187.00 210.00 198.43 Ground Beef Round 85% 4 4,816 210.00 225.47 216.51 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% 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 7 225,752 53.00 59.75 56.75 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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