USDA Boxed Beef Cutout Midday Prices for October 2

October 2 (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: 190.89 177.17 Change from prior day: 1.70 0.55 ------------------------------------------------------------------------------- Choice/Select spread: 13.73

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 290.98 246.23 Primal Chuck 164.37 156.63 Primal Round 171.57 168.12 Primal Loin 243.40 215.86 Primal Brisket 132.20 131.25 Primal Short Plate 126.74 132.24 Primal Flank 109.47 105.90 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/01 84 61 19 27 191 189.19 176.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.07 179.61 -------------------------------------------------------------------------------- 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 43.86 loads 1,754,242 pounds Select Cuts 37.52 loads 1,500,911 pounds Trimmings 13.43 loads 537,058 pounds Ground Beef 18.13 load 725,239 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 23,769 555.81 605.00 569.18 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 34 26,199 649.63 700.00 672.38 113C 1 Chuck, semi-bnls, neck/off 4 21,396 195.00 230.00 220.97 114 1 Chuck, shoulder clod 13 40,244 205.00 220.03 211.53 114A 3 Chuck, shoulder clod, trmd 28 159,061 207.00 228.00 211.75 114D 3 Chuck, clod, top blade 5 4,300 281.00 306.00 285.97 114E 3 Chuck, clod, arm roast 4 5,992 259.55 284.00 261.74 114F 5 Chuck, clod tender (IM) 11 11,909 340.00 384.62 353.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 134,241 280.00 300.00 291.41 116B 1 Chuck, chuck tender (IM) 13 17,043 239.55 261.50 246.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 266,710 203.00 216.96 207.10 120A 3 Brisket, point/off, bnls 5 9,089 350.00 361.25 350.77 123A 3 Short Plate, short rib 18 11,826 280.00 357.00 333.20 130 4 Chuck, short rib 14 17,813 201.74 243.00 230.29 160 1 Round, bone-in 4 28,788 207.00 232.50 218.20 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 61,790 236.50 255.00 247.58 168 1 Round, top inside round 20 59,692 198.00 212.99 201.14 168 3 Round, top inside round 18 120,559 205.00 224.00 211.69 169 5 Round, top inside, denuded 9 18,982 241.00 255.00 244.42

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 31 46,798 226.00 244.00 233.76 171C 3 Round, eye of round (IM) 26 28,596 255.00 275.00 262.60 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 43,548 480.00 517.00 495.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 10,180 440.00 453.00 441.14 180 3 Loin, strip, bnls, 0x1 25 19,480 487.00 520.00 496.98 184 1 Loin, top butt, bnls, heavy 5 3,208 280.00 300.00 293.82 184 3 Loin, top butt, boneless 6 34,078 291.00 312.00 300.65 185A 4 Loin, bottom sirloin, flap 8 16,820 350.00 376.00 363.96 185B 1 Loin, ball-tip, bnls, heavy 23 302,551 215.00 235.00 223.97 185C 1 Loin, sirloin, tri-tip (IM) 5 12,631 233.51 254.14 235.09 185D 4 Loin, tri-tip, pld (IM) 14 4,790 341.00 371.00 356.11 189A 4 Loin, tndrloin, trmd, heavy 21 95,349 944.21 1025.00 955.80 191A 4 Loin, butt tender, trimmed 7 1,646 940.00 982.00 966.82 193 4 Flank, flank steak (IM) 20 11,508 472.30 526.25 499.39 ------------------------------------------------------------------------------- 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 18 11,177 479.00 501.77 487.29 112A 3 Rib, ribeye, bnls, light 3 10,210 550.00 597.00 580.07 112A 3 Rib, ribeye, bnls, heavy 20 16,876 539.75 573.00 551.22 113C 1 Chuck, semi-bnls, neck/off 8 16,806 205.00 227.75 213.17 114 1 Chuck, shoulder clod 5 14,769 201.00 220.03 208.71 114A 3 Chuck, shoulder clod, trmd 11 89,713 205.00 222.25 210.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 4,578 279.00 325.00 292.75 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 25 193,442 250.17 278.00 256.51 116B 1 Chuck, chuck tender (IM) 12 24,461 236.90 254.25 247.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 137,384 203.00 218.00 204.57 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 13,486 275.00 345.00 293.94 130 4 Chuck, short rib 8 14,156 202.00 234.00 227.80 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 35,616 236.00 245.25 239.31 168 1 Round, top inside round 14 24,671 190.00 212.90 197.70 168 3 Round, top inside round 9 36,755 205.00 219.00 209.41 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 105,035 219.00 240.00 228.22 171C 3 Round, eye of round (IM) 12 37,180 245.00 261.25 247.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 12,288 415.00 445.00 434.24 175 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 21 93,072 374.00 429.00 380.02 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 14 65,390 253.20 279.50 259.03 185A 4 Loin, bottom sirloin, flap 6 18,172 335.00 365.00 339.37 185B 1 Loin, ball-tip, bnls, heavy 27 171,741 215.00 246.25 223.63 185C 1 Loin, sirloin, tri-tip (IM) 4 18,111 233.95 243.00 235.34 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 135,749 849.21 942.25 854.26 191A 4 Loin, butt tender, trimmed 8 3,513 845.00 900.00 870.78 193 4 Flank, flank steak (IM) 8 4,911 445.44 481.00 467.06 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 6,474 93.00 114.00 103.56 121D 4 Plate, Inside Skirt (IM) 18 24,196 342.00 371.00 347.86 121C 4 Plate, Outside Skirt (IM) 6 4,664 550.00 600.00 566.12 121E 6 Outside Skirt, pld (IM) 3 6,473 856.70 875.00 874.47

Cap, Wedge Meat & (IM) Lean 19 92,791 242.00 263.50 250.19

Pectoral Meat 8 9,601 255.00 270.00 262.19 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 97,344 140.00 169.00 145.96 Ground Beef 75% Ground Beef 81% 24 145,039 177.00 206.25 184.41 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 69,175 235.00 265.25 248.99 Ground Beef Chuck 80% 13 164,115 180.35 212.75 185.53 Ground Beef Round 85% 7 12,448 211.00 232.90 215.92 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% 7 14,263 188.60 200.43 196.04 Blended Ground Beef 85% 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 21 537,058 48.00 52.00 50.32 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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