USDA Boxed Beef Cutout Closing Prices for September 28

September 28 (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: 188.98 177.85 Change from prior day: (3.06) (2.66) ------------------------------------------------------------------------------- Choice/Select spread: 11.13

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.14 246.19 Primal Chuck 164.86 160.73 Primal Round 169.78 166.71 Primal Loin 241.77 215.31 Primal Brisket 133.09 134.37 Primal Short Plate 124.58 130.35 Primal Flank 106.89 102.77 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/27 89 78 52 31 250 192.04 180.51 09/26 90 85 24 46 245 192.45 181.51 09/25 92 69 12 37 209 192.68 181.56 09/24 68 35 18 18 139 192.69 182.43 09/21 70 29 16 21 136 193.34 183.86 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 192.64 181.97 -------------------------------------------------------------------------------- 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 53.31 loads 2,132,310 pounds Select Cuts 45.94 loads 1,837,405 pounds Trimmings 38.08 loads 1,523,234 pounds Ground Beef 12.71 load 508,272 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 18 58,476 572.00 626.00 583.58 112A 3 Rib, ribeye, bnls, light 16 95,075 625.00 685.84 672.44 112A 3 Rib, ribeye, bnls, heavy 46 302,790 620.00 689.00 642.07 113C 1 Chuck, semi-bnls, neck/off 4 44,808 176.63 211.50 179.21 114 1 Chuck, shoulder clod 8 31,490 202.00 230.00 210.94 114A 3 Chuck, shoulder clod, trmd 20 114,847 212.03 235.00 217.69 114D 3 Chuck, clod, top blade 6 5,032 270.00 298.00 278.78 114E 3 Chuck, clod, arm roast 5 28,941 259.50 290.00 272.17 114F 5 Chuck, clod tender (IM) 3 1,894 375.00 385.00 379.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 87,117 270.50 300.00 285.42 116B 1 Chuck, chuck tender (IM) 8 6,572 236.73 258.00 251.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 138,242 207.00 230.00 208.92 120A 3 Brisket, point/off, bnls 13 7,378 343.00 380.00 370.96 123A 3 Short Plate, short rib 6 10,509 305.00 361.00 346.90 130 4 Chuck, short rib 12 17,302 218.24 244.77 227.51 160 1 Round, bone-in 5 10,641 195.00 226.00 207.83 161 1 Round, boneless 6 17,387 217.50 229.65 219.73

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 40,403 235.00 255.00 244.60 168 1 Round, top inside round 12 68,659 185.88 205.98 202.07 168 3 Round, top inside round 24 233,993 198.87 220.00 206.84 169 5 Round, top inside, denuded 6 11,087 245.00 258.00 247.88

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 2,671 214.50 227.00 221.17 171B 3 Round, outside round 27 65,721 221.36 243.00 232.43 171C 3 Round, eye of round (IM) 25 80,991 240.00 276.00 257.55 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 63,458 470.00 512.00 479.35 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 35,689 414.00 430.00 420.10 180 3 Loin, strip, bnls, 0x1 31 174,867 465.00 536.66 481.43 184 1 Loin, top butt, bnls, heavy 6 6,073 285.00 296.50 290.75 184 3 Loin, top butt, boneless 13 22,562 295.00 321.95 301.82 185A 4 Loin, bottom sirloin, flap 19 39,872 345.00 375.89 349.65 185B 1 Loin, ball-tip, bnls, heavy 11 53,854 218.00 245.68 225.41 185C 1 Loin, sirloin, tri-tip (IM) 6 44,210 234.45 251.00 238.35 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 54,376 946.63 1010.00 965.61 191A 4 Loin, butt tender, trimmed 3 2,276 906.00 985.00 923.74 193 4 Flank, flank steak (IM) 12 24,517 465.00 507.50 475.28 ------------------------------------------------------------------------------- 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 9 14,900 484.00 517.50 495.72 112A 3 Rib, ribeye, bnls, light 6 13,652 536.00 556.73 542.44 112A 3 Rib, ribeye, bnls, heavy 23 27,691 530.03 572.98 551.42 113C 1 Chuck, semi-bnls, neck/off 4 5,126 209.24 230.00 212.10 114 1 Chuck, shoulder clod 4 9,453 200.83 225.00 208.02 114A 3 Chuck, shoulder clod, trmd 16 51,538 205.00 233.00 215.96 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 9,580 325.00 325.00 325.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 109,819 255.00 285.00 264.53 116B 1 Chuck, chuck tender (IM) 8 20,358 240.17 252.50 245.98

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 99,928 204.00 220.29 211.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 13,978 290.00 351.00 328.84 130 4 Chuck, short rib 7 5,334 200.50 225.00 209.59 160 1 Round, bone-in 161 1 Round, boneless 3 11,627 206.73 219.00 218.22

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 87,087 233.50 250.00 236.13 168 1 Round, top inside round 14 91,279 190.00 210.00 200.54 168 3 Round, top inside round 7 72,623 203.00 222.00 206.78 169 5 Round, top inside, denuded 3 2,510 247.00 252.50 250.01

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 4,689 195.00 223.37 204.10 171B 3 Round, outside round 15 107,489 216.77 235.00 223.30 171C 3 Round, eye of round (IM) 13 32,780 240.00 268.00 249.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 5,829 415.00 457.65 443.87 175 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 5 6,828 400.00 437.65 413.51 184 1 Loin, top butt, bnls, heavy 5 9,762 245.00 273.00 257.49 184 3 Loin, top butt, boneless 36 590,587 247.00 277.65 253.94 185A 4 Loin, bottom sirloin, flap 10 34,270 334.17 364.00 341.06 185B 1 Loin, ball-tip, bnls, heavy 11 24,249 220.07 243.49 227.55 185C 1 Loin, sirloin, tri-tip (IM) 13 102,432 228.00 260.00 237.24 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 5,144 895.00 950.50 916.25 191A 4 Loin, butt tender, trimmed 7 14,660 830.00 872.50 837.69 193 4 Flank, flank steak (IM) 11 24,872 440.00 492.65 448.13 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 10,987 91.61 130.00 104.78 121D 4 Plate, Inside Skirt (IM) 32 99,420 333.00 370.68 343.21 121C 4 Plate, Outside Skirt (IM) 13 26,099 506.79 630.00 533.89 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 29 111,561 246.68 270.00 251.94

Pectoral Meat 14 22,361 245.00 276.00 253.02 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 8,549 150.00 166.98 157.23 Ground Beef 75% Ground Beef 81% 31 208,483 171.00 206.00 175.82 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 11,674 224.06 273.50 237.24 Ground Beef Chuck 80% 8 38,703 169.91 197.00 180.57 Ground Beef Round 85% 4 25,875 205.41 224.00 206.42 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 64,373 192.51 212.95 201.52 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 36 1,134,734 42.00 53.50 47.33 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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