USDA Boxed Beef Cutout Closing Prices for September 25

September 25 (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: 192.68 181.56 Change from prior day: (0.01) (0.87) ------------------------------------------------------------------------------- Choice/Select spread: 11.12

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.81 249.08 Primal Chuck 167.31 161.03 Primal Round 172.62 168.26 Primal Loin 246.06 227.46 Primal Brisket 136.10 134.71 Primal Short Plate 127.77 132.97 Primal Flank 112.14 107.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/24 68 35 18 18 139 192.69 182.43 09/21 70 29 16 21 136 193.34 183.86 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.04 183.70 -------------------------------------------------------------------------------- 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 91.53 loads 3,661,090 pounds Select Cuts 68.55 loads 2,741,852 pounds Trimmings 11.71 loads 468,535 pounds Ground Beef 37.40 load 1,495,853 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 32 324,758 570.00 642.52 576.70 112A 3 Rib, ribeye, bnls, light 6 35,117 678.51 726.23 686.24 112A 3 Rib, ribeye, bnls, heavy 48 52,150 650.00 719.00 675.66 113C 1 Chuck, semi-bnls, neck/off 3 9,984 216.00 230.00 222.18 114 1 Chuck, shoulder clod 14 43,279 210.00 224.99 213.25 114A 3 Chuck, shoulder clod, trmd 19 127,895 212.00 239.28 222.04 114D 3 Chuck, clod, top blade 14 17,470 265.50 306.00 277.69 114E 3 Chuck, clod, arm roast 11 25,717 249.60 260.00 254.18 114F 5 Chuck, clod tender (IM) 11 4,663 335.00 385.00 352.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 273,166 274.60 310.00 289.33 116B 1 Chuck, chuck tender (IM) 16 27,419 230.00 270.00 253.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 162,178 203.00 229.00 211.92 120A 3 Brisket, point/off, bnls 17 15,479 355.60 384.50 364.49 123A 3 Short Plate, short rib 16 37,807 259.00 359.00 309.19 130 4 Chuck, short rib 32 98,064 184.69 236.00 218.09 160 1 Round, bone-in 7 11,847 207.00 239.50 225.35 161 1 Round, boneless 4 14,901 212.00 225.00 216.26

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 103,974 235.00 257.00 244.19 168 1 Round, top inside round 13 38,843 206.20 226.98 209.49 168 3 Round, top inside round 19 89,970 208.75 234.98 217.79 169 5 Round, top inside, denuded 16 51,579 245.00 267.50 258.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 9,903 215.00 225.28 215.30 171B 3 Round, outside round 24 100,953 225.00 245.25 231.76 171C 3 Round, eye of round (IM) 30 38,383 254.00 282.60 270.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 74,019 485.00 527.28 498.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 14,363 430.24 459.05 447.54 180 3 Loin, strip, bnls, 0x1 32 49,602 499.00 539.50 510.07 184 1 Loin, top butt, bnls, heavy 8 6,612 280.00 302.28 296.52 184 3 Loin, top butt, boneless 23 132,998 300.00 330.00 307.58 185A 4 Loin, bottom sirloin, flap 15 27,062 349.00 380.89 356.92 185B 1 Loin, ball-tip, bnls, heavy 20 60,528 218.28 245.00 230.29 185C 1 Loin, sirloin, tri-tip (IM) 5 17,780 244.34 258.71 244.96 185D 4 Loin, tri-tip, pld (IM) 10 7,499 355.00 381.00 365.50 189A 4 Loin, tndrloin, trmd, heavy 23 138,690 945.00 1036.00 960.59 191A 4 Loin, butt tender, trimmed 9 8,839 944.00 990.00 956.17 193 4 Flank, flank steak (IM) 12 8,752 487.00 510.60 502.12 ------------------------------------------------------------------------------- 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 24 61,039 470.26 534.00 483.72 112A 3 Rib, ribeye, bnls, light 7 20,149 541.00 581.28 546.30 112A 3 Rib, ribeye, bnls, heavy 32 55,494 540.51 593.00 558.02 113C 1 Chuck, semi-bnls, neck/off 14 24,042 207.00 232.00 219.63 114 1 Chuck, shoulder clod 12 133,051 197.00 225.25 198.13 114A 3 Chuck, shoulder clod, trmd 27 235,072 210.00 235.38 215.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 6,113 291.00 339.89 324.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 293,308 259.87 291.00 270.64 116B 1 Chuck, chuck tender (IM) 11 35,341 241.00 260.32 248.62

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 24 116,474 203.00 229.50 206.82 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 9,359 269.00 340.00 285.05 130 4 Chuck, short rib 5 7,716 212.76 242.00 230.21 160 1 Round, bone-in 161 1 Round, boneless 4 5,429 212.00 234.25 217.00

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 231,530 232.00 255.00 234.60 168 1 Round, top inside round 11 113,778 194.81 213.00 197.85 168 3 Round, top inside round 18 129,452 209.87 234.00 216.26 169 5 Round, top inside, denuded 4 11,263 249.05 264.00 249.91

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 2,925 215.00 225.25 220.03 171B 3 Round, outside round 20 95,805 224.00 245.00 230.31 171C 3 Round, eye of round (IM) 28 70,112 239.00 272.00 262.07 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 135,272 399.63 445.00 421.46 175 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 26 116,017 357.00 435.00 389.18 184 1 Loin, top butt, bnls, heavy 5 23,639 255.00 270.00 265.46 184 3 Loin, top butt, boneless 31 143,395 258.00 300.00 267.45 185A 4 Loin, bottom sirloin, flap 5 15,351 337.64 349.50 340.26 185B 1 Loin, ball-tip, bnls, heavy 23 92,071 220.50 241.25 230.04 185C 1 Loin, sirloin, tri-tip (IM) 17 84,871 233.62 269.00 242.95 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 24,083 895.00 960.36 907.21 191A 4 Loin, butt tender, trimmed 9 6,254 854.00 892.80 882.14 193 4 Flank, flank steak (IM) 18 22,402 451.00 495.00 476.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 184,982 90.00 119.00 90.64 121D 4 Plate, Inside Skirt (IM) 20 24,019 346.78 374.00 352.28 121C 4 Plate, Outside Skirt (IM) 24 52,048 524.00 631.00 545.10 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 28 122,311 247.43 277.00 254.92

Pectoral Meat 36 136,760 250.34 279.64 258.10 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 47 340,454 146.00 175.00 151.36 Ground Beef 75% Ground Beef 81% 43 239,526 171.00 215.50 185.66 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 174,039 245.00 270.28 249.10 Ground Beef Chuck 80% 20 236,952 175.00 220.75 185.65 Ground Beef Round 85% 16 89,089 196.00 230.00 202.85 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% 9 69,116 181.41 201.60 189.20 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 19 413,145 52.50 56.60 54.31 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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