USDA Boxed Beef Cutout Midday Prices for September 21

September 21 (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: 193.88 184.19 Change from prior day: (1.11) (0.06) ------------------------------------------------------------------------------- Choice/Select spread: 9.69

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.00 250.28 Primal Chuck 165.35 165.33 Primal Round 173.86 173.54 Primal Loin 253.13 227.82 Primal Brisket 134.43 133.89 Primal Short Plate 128.74 134.07 Primal Flank 115.46 105.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/20 70 49 24 40 184 194.99 184.25 09/19 96 69 19 40 225 194.92 183.96 09/18 64 64 15 33 176 194.27 184.00 09/17 91 48 12 21 171 193.05 182.46 09/14 356 381 75 179 991 191.32 180.68 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.71 183.07 -------------------------------------------------------------------------------- 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 52.51 loads 2,100,335 pounds Select Cuts 14.89 loads 595,439 pounds Trimmings 13.39 loads 535,564 pounds Ground Beef 13.30 load 531,987 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 7 52,727 599.00 618.50 603.13 112A 3 Rib, ribeye, bnls, light 3 3,969 683.30 730.00 714.00 112A 3 Rib, ribeye, bnls, heavy 25 143,098 655.00 689.00 661.12 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 14 101,816 220.00 242.00 221.64 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 3,398 346.50 386.00 355.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 375,683 285.00 297.00 285.35 116B 1 Chuck, chuck tender (IM) 12 29,584 248.00 265.98 256.30

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 141,608 206.00 225.98 209.75 120A 3 Brisket, point/off, bnls 3 1,427 359.56 375.00 369.96 123A 3 Short Plate, short rib 3 2,066 325.00 335.50 333.81 130 4 Chuck, short rib 15 27,303 204.00 240.00 213.64 160 1 Round, bone-in 161 1 Round, boneless 4 7,703 215.00 220.00 215.29

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 25,685 246.00 255.00 248.53 168 1 Round, top inside round 13 62,534 205.08 226.98 209.15 168 3 Round, top inside round 24 512,073 216.00 234.98 217.83 169 5 Round, top inside, denuded 5 5,849 251.00 263.00 254.49

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,296 211.00 230.99 217.73 171B 3 Round, outside round 26 104,094 219.00 241.98 227.95 171C 3 Round, eye of round (IM) 16 26,165 250.00 283.00 269.21 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 7,791 488.58 526.67 496.14 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 13,423 445.00 460.50 453.45 180 3 Loin, strip, bnls, 0x1 7 9,058 508.70 528.00 512.68 184 1 Loin, top butt, bnls, heavy 4 2,634 290.00 290.00 290.00 184 3 Loin, top butt, boneless 7 23,760 305.50 323.00 308.20 185A 4 Loin, bottom sirloin, flap 11 135,726 347.00 401.00 352.12 185B 1 Loin, ball-tip, bnls, heavy 8 23,303 221.00 236.24 226.26 185C 1 Loin, sirloin, tri-tip (IM) 5 33,922 244.00 260.00 254.02 185D 4 Loin, tri-tip, pld (IM) 5 32,926 344.00 365.00 354.57 189A 4 Loin, tndrloin, trmd, heavy 16 16,165 975.00 1009.56 983.68 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 6 16,986 485.00 516.67 501.38 ------------------------------------------------------------------------------- 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 13,156 497.40 510.00 501.24 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 19 55,544 525.00 577.98 542.34 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 13,780 195.00 218.00 206.07 114A 3 Chuck, shoulder clod, trmd 18 132,783 213.59 230.98 219.01 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,729 314.00 325.00 321.87 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 4 3,595 274.61 295.00 288.31 116B 1 Chuck, chuck tender (IM) 0 0

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 49,750 203.63 228.00 209.10 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 6,717 275.00 320.00 303.95 130 4 Chuck, short rib 4 5,904 206.00 221.00 212.12 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 6 13,359 235.00 255.00 240.53 168 1 Round, top inside round 3 10,004 200.00 210.00 205.58 168 3 Round, top inside round 8 9,875 216.17 232.00 221.66 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,275 217.70 220.00 218.73 171B 3 Round, outside round 8 16,071 230.00 236.00 232.01 171C 3 Round, eye of round (IM) 12 47,456 244.00 275.00 249.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 34,854 373.94 480.15 400.41 175 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 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 16 57,031 264.00 300.00 273.00 185A 4 Loin, bottom sirloin, flap 3 3,005 352.00 381.00 356.63 185B 1 Loin, ball-tip, bnls, heavy 9 17,581 226.00 235.00 230.66 185C 1 Loin, sirloin, tri-tip (IM) 6 50,633 240.00 260.00 240.68 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 4 4,884 905.00 944.56 913.47 191A 4 Loin, butt tender, trimmed 3 1,552 850.00 870.50 850.95 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 7 5,595 101.98 121.85 113.33 121D 4 Plate, Inside Skirt (IM) 3 4,874 354.50 365.00 361.25 121C 4 Plate, Outside Skirt (IM) 5 9,844 515.00 620.00 533.52 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 13 51,447 249.88 264.24 257.06

Pectoral Meat 6 2,889 250.00 267.98 261.35 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 142,648 141.07 161.98 145.80 Ground Beef 75% 0 0 Ground Beef 81% 18 44,019 187.00 210.98 196.50 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 3,404 234.07 255.98 236.91 Ground Beef Chuck 80% 10 126,855 175.00 201.00 189.46 Ground Beef Round 85% 4 49,229 215.37 231.71 229.71 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% Blended Ground Beef 81% 4 28,565 196.60 205.25 202.55 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 18 535,564 48.00 55.50 51.43 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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