USDA Boxed Beef Cutout Midday Prices for September 18

September 18 (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: 194.05 184.54 Change from prior day: 1.00 2.08 ------------------------------------------------------------------------------- Choice/Select spread: 9.51

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.74 250.19 Primal Chuck 164.85 164.00 Primal Round 172.00 170.86 Primal Loin 251.70 232.93 Primal Brisket 137.26 137.26 Primal Short Plate 129.06 133.84 Primal Flank 112.20 109.08 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/17 91 48 12 21 171 193.05 182.46 09/14 59 53 21 22 155 191.54 180.68 09/13 90 104 13 34 241 191.40 179.95 09/12 81 89 8 57 236 191.71 179.70 09/11 75 78 21 29 202 191.53 179.20 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.85 180.40 -------------------------------------------------------------------------------- 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 27.76 loads 1,110,575 pounds Select Cuts 32.95 loads 1,318,073 pounds Trimmings 4.65 loads 185,827 pounds Ground Beef 20.87 load 834,665 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 15 13,360 587.00 646.25 603.69 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 35 32,889 660.00 715.39 677.66 113C 1 Chuck, semi-bnls, neck/off 3 6,567 206.50 220.00 215.10 114 1 Chuck, shoulder clod 7 11,901 204.95 225.00 206.23 114A 3 Chuck, shoulder clod, trmd 15 40,261 218.00 239.28 231.42 114D 3 Chuck, clod, top blade 12 24,599 270.00 295.00 280.55 114E 3 Chuck, clod, arm roast 8 17,886 235.00 264.50 248.72 114F 5 Chuck, clod tender (IM) 7 5,589 343.26 385.86 351.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 32,599 274.10 300.00 283.43 116B 1 Chuck, chuck tender (IM) 14 17,195 238.00 271.50 253.30

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 78,759 206.00 229.00 209.71 120A 3 Brisket, point/off, bnls 7 2,300 341.15 382.25 364.64 123A 3 Short Plate, short rib 12 13,683 316.00 335.00 323.35 130 4 Chuck, short rib 14 31,782 198.00 230.00 210.43 160 1 Round, bone-in 8 6,990 205.00 219.00 213.73 161 1 Round, boneless 4 5,804 213.00 235.00 214.89

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 50,517 235.00 253.25 241.60 168 1 Round, top inside round 11 34,750 210.00 220.00 212.42 168 3 Round, top inside round 14 99,171 219.00 235.00 224.63 169 5 Round, top inside, denuded 5 3,675 248.00 273.50 259.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,745 201.00 225.28 216.05 171B 3 Round, outside round 24 54,617 217.00 240.39 228.62 171C 3 Round, eye of round (IM) 21 29,248 243.36 280.00 258.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 4,117 515.00 537.00 526.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 3,082 516.00 533.00 523.41 184 1 Loin, top butt, bnls, heavy 12 16,267 284.00 318.00 296.76 184 3 Loin, top butt, boneless 15 33,343 305.63 329.65 312.35 185A 4 Loin, bottom sirloin, flap 16 81,438 345.00 390.00 351.52 185B 1 Loin, ball-tip, bnls, heavy 11 40,029 224.50 246.50 233.21 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 10 6,899 360.00 383.00 368.01 189A 4 Loin, tndrloin, trmd, heavy 11 24,148 965.00 1106.00 984.01 191A 4 Loin, butt tender, trimmed 6 1,045 948.93 976.00 964.78 193 4 Flank, flank steak (IM) 12 4,222 496.00 519.00 503.12 ------------------------------------------------------------------------------- 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 20 17,290 471.00 532.25 499.01 112A 3 Rib, ribeye, bnls, light 3 3,669 575.00 605.70 585.81 112A 3 Rib, ribeye, bnls, heavy 27 70,203 544.00 586.28 556.46 113C 1 Chuck, semi-bnls, neck/off 13 21,728 203.00 221.25 213.26 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 12 107,836 217.89 230.00 224.58 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 59,180 264.10 283.00 270.93 116B 1 Chuck, chuck tender (IM) 12 28,381 238.00 259.00 249.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 82,087 212.00 232.00 214.39 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 24,489 207.28 231.00 214.30 160 1 Round, bone-in 161 1 Round, boneless 4 9,497 213.00 227.00 216.65

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 6,437 244.00 253.25 245.69 168 1 Round, top inside round 7 38,990 205.00 217.00 210.35 168 3 Round, top inside round 8 42,199 222.39 234.00 226.35 169 5 Round, top inside, denuded 3 2,203 237.00 260.78 248.75

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 21 158,347 217.00 230.36 225.87 171C 3 Round, eye of round (IM) 8 14,792 247.99 272.80 267.56 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 28,994 424.20 480.00 452.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 15 11,227 402.00 430.00 420.03 184 1 Loin, top butt, bnls, heavy 3 3,623 264.00 286.00 278.16 184 3 Loin, top butt, boneless 17 71,382 269.00 300.00 285.87 185A 4 Loin, bottom sirloin, flap 5 56,580 335.00 360.00 351.40 185B 1 Loin, ball-tip, bnls, heavy 23 113,094 223.00 236.25 229.38 185C 1 Loin, sirloin, tri-tip (IM) 5 23,454 253.00 266.28 264.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 6,539 909.95 965.00 922.98 191A 4 Loin, butt tender, trimmed 9 3,412 845.00 900.78 856.21 193 4 Flank, flank steak (IM) 18 27,121 454.00 495.00 476.05 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 18,263 101.28 133.61 125.74 121D 4 Plate, Inside Skirt (IM) 22 55,423 344.86 377.00 351.87 121C 4 Plate, Outside Skirt (IM) 15 26,725 530.00 631.00 575.32 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 40 276,135 246.00 270.00 250.88

Pectoral Meat 28 122,034 252.56 270.00 256.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 187,013 144.00 171.00 157.13 Ground Beef 75% 0 0 Ground Beef 81% 20 110,080 182.50 209.28 196.34 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 66,306 240.00 270.28 247.10 Ground Beef Chuck 80% 13 248,452 184.13 207.00 189.44 Ground Beef Round 85% 9 62,726 194.79 233.00 205.62 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% 10 20,826 186.73 217.50 201.11 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 185,827 53.00 56.50 55.04 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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