Breaking News

Chrysler Expands Its Air-Bag Recall Nationwide by Adding 2.9 Million Cars
Tweet TWEET

USDA Boxed Beef Cutout Midday Prices for October 1

October 1 (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: 188.98 177.97 Change from prior day: 0.00 0.12 ------------------------------------------------------------------------------- Choice/Select spread: 11.02

Total Load Count (Cuts, Trimmings, Grids): 124 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 285.96 248.61 Primal Chuck 162.50 158.37 Primal Round 169.80 167.31 Primal Loin 242.47 217.42 Primal Brisket 133.74 134.43 Primal Short Plate 124.59 130.27 Primal Flank 105.96 101.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/28 53 46 38 13 150 188.98 177.85 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.77 180.77 -------------------------------------------------------------------------------- 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 64.26 loads 2,570,599 pounds Select Cuts 24.08 loads 963,098 pounds Trimmings 16.35 loads 654,044 pounds Ground Beef 19.21 load 768,204 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 26 335,784 572.00 607.00 593.93 112A 3 Rib, ribeye, bnls, light 3 28,809 650.00 683.54 651.43 112A 3 Rib, ribeye, bnls, heavy 19 38,597 630.83 684.02 651.26 113C 1 Chuck, semi-bnls, neck/off 3 6,313 203.00 218.00 210.70 114 1 Chuck, shoulder clod 4 52,070 204.62 213.22 212.94 114A 3 Chuck, shoulder clod, trmd 4 42,837 216.00 219.49 216.03 114D 3 Chuck, clod, top blade 7 8,173 274.20 300.00 281.07 114E 3 Chuck, clod, arm roast 12 32,982 253.62 265.25 256.55 114F 5 Chuck, clod tender (IM) 8 9,502 357.00 392.00 366.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 133,372 278.00 295.00 292.70 116B 1 Chuck, chuck tender (IM) 6 35,397 241.00 263.93 256.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 70,654 208.00 230.80 213.10 120A 3 Brisket, point/off, bnls 4 2,792 357.50 380.00 367.36 123A 3 Short Plate, short rib 13 38,354 300.00 340.00 331.51 130 4 Chuck, short rib 17 24,250 209.04 244.00 226.36 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 105,986 234.99 254.00 242.96 168 1 Round, top inside round 16 47,598 198.05 205.00 202.04 168 3 Round, top inside round 16 132,685 202.62 221.00 210.48 169 5 Round, top inside, denuded 25 132,529 241.00 255.83 248.73

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 88,992 227.00 243.00 235.36 171C 3 Round, eye of round (IM) 19 72,599 250.00 270.00 256.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 48,958 484.17 496.50 490.25 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,017 430.00 435.00 431.54 180 3 Loin, strip, bnls, 0x1 32 141,813 462.00 505.00 493.56 184 1 Loin, top butt, bnls, heavy 4 6,867 285.00 295.81 290.58 184 3 Loin, top butt, boneless 49 573,095 300.00 325.00 303.68 185A 4 Loin, bottom sirloin, flap 9 29,100 350.00 361.75 353.73 185B 1 Loin, ball-tip, bnls, heavy 9 20,225 226.24 235.70 233.74 185C 1 Loin, sirloin, tri-tip (IM) 8 44,840 238.00 267.00 243.52 185D 4 Loin, tri-tip, pld (IM) 3 4,829 344.00 360.00 348.00 189A 4 Loin, tndrloin, trmd, heavy 25 91,619 950.00 1096.00 973.92 191A 4 Loin, butt tender, trimmed 8 7,109 954.17 985.00 955.16 193 4 Flank, flank steak (IM) 4 5,222 472.00 504.17 496.68 ------------------------------------------------------------------------------- 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 11 47,081 478.35 510.00 480.96 112A 3 Rib, ribeye, bnls, light 3 6,996 533.00 577.00 541.46 112A 3 Rib, ribeye, bnls, heavy 19 46,235 533.00 555.60 547.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 11,416 214.00 220.00 217.47 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 15,353 310.00 342.00 318.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 51,429 259.00 275.00 260.94 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 28,367 209.41 225.00 212.97 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 28,945 272.26 300.00 282.34 130 4 Chuck, short rib 3 4,812 225.00 229.75 228.08 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 4 15,668 232.15 240.00 235.82 168 1 Round, top inside round 6 11,896 199.32 212.04 205.87 168 3 Round, top inside round 7 40,411 203.00 225.00 214.07 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 6 17,067 227.00 242.80 234.12 171C 3 Round, eye of round (IM) 7 18,757 249.99 260.00 251.15 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 4,599 396.03 431.00 424.90 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 17 172,710 359.00 410.00 363.70 184 1 Loin, top butt, bnls, heavy 4 15,181 236.00 265.00 237.45 184 3 Loin, top butt, boneless 6 12,820 248.00 285.00 266.27 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 7 38,040 225.15 235.00 234.09 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 25,679 895.00 935.00 918.48 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 44,214 88.49 115.00 89.39 121D 4 Plate, Inside Skirt (IM) 31 220,465 338.00 365.00 343.07 121C 4 Plate, Outside Skirt (IM) 6 14,010 570.00 620.00 579.27 121E 6 Outside Skirt, pld (IM) 7 17,996 792.96 876.50 830.79

Cap, Wedge Meat & (IM) Lean 17 61,451 245.00 274.00 252.47

Pectoral Meat 11 45,650 238.79 272.80 245.59 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 240,837 139.00 158.00 145.96 Ground Beef 75% 0 0 Ground Beef 81% 20 213,750 170.95 198.00 180.22 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 15 99,919 222.09 256.82 235.16 Ground Beef Chuck 80% 19 116,586 173.81 198.80 186.38 Ground Beef Round 85% 9 37,720 216.00 230.00 220.22 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 3 23,200 191.60 199.00 197.11 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 626,564 48.50 55.42 50.46 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.