Breaking News

Tweet TWEET

USDA Boxed Beef Cutout Closing Prices for October 5

October 5 (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: 189.99 175.64 Change from prior day: (1.36) (1.45) ------------------------------------------------------------------------------- Choice/Select spread: 14.35

Total Load Count (Cuts, Trimmings, Grids): 151 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.54 239.75 Primal Chuck 164.70 157.92 Primal Round 169.30 165.12 Primal Loin 245.07 215.06 Primal Brisket 134.31 133.27 Primal Short Plate 123.29 128.65 Primal Flank 110.30 100.77 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/04 79 82 21 29 211 191.35 177.09 10/03 92 78 20 53 242 190.70 177.53 10/02 80 76 23 32 211 190.49 176.76 10/01 84 61 19 27 191 189.19 176.62 09/28 53 46 38 13 150 188.98 177.85 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.14 177.17 -------------------------------------------------------------------------------- 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 53.50 loads 2,140,148 pounds Select Cuts 61.76 loads 2,470,584 pounds Trimmings 15.80 loads 631,970 pounds Ground Beef 19.55 load 782,087 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 11 8,926 582.00 630.00 599.28 112A 3 Rib, ribeye, bnls, light 4 23,063 648.78 687.50 673.01 112A 3 Rib, ribeye, bnls, heavy 20 73,249 630.00 700.00 650.53 113C 1 Chuck, semi-bnls, neck/off 7 38,570 211.00 225.00 211.66 114 1 Chuck, shoulder clod 9 9,440 184.88 215.00 196.20 114A 3 Chuck, shoulder clod, trmd 32 172,832 207.00 225.00 212.40 114D 3 Chuck, clod, top blade 5 15,784 262.00 280.00 267.54 114E 3 Chuck, clod, arm roast 4 32,129 234.40 270.00 236.01 114F 5 Chuck, clod tender (IM) 8 40,631 314.00 375.00 322.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 166,384 273.00 314.60 298.10 116B 1 Chuck, chuck tender (IM) 19 36,936 219.88 251.00 235.24

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 72,429 205.00 230.00 212.94 120A 3 Brisket, point/off, bnls 7 4,666 350.00 373.00 356.80 123A 3 Short Plate, short rib 5 10,299 276.00 368.00 348.22 130 4 Chuck, short rib 22 53,946 184.20 243.00 212.93 160 1 Round, bone-in 161 1 Round, boneless 7 15,528 210.83 229.50 219.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 184,335 224.07 250.50 236.36 168 1 Round, top inside round 29 141,757 188.78 210.00 201.21 168 3 Round, top inside round 27 203,267 197.00 231.00 209.20 169 5 Round, top inside, denuded 8 11,733 243.00 252.00 244.85

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 19,732 206.00 225.99 216.70 171B 3 Round, outside round 27 237,725 219.75 242.00 234.36 171C 3 Round, eye of round (IM) 24 66,569 230.00 275.00 252.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 14,446 465.00 501.65 472.38 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 6,477 432.00 446.00 436.94 180 3 Loin, strip, bnls, 0x1 27 80,457 475.60 525.00 489.06 184 1 Loin, top butt, bnls, heavy 10 12,433 283.00 303.00 292.16 184 3 Loin, top butt, boneless 22 86,901 301.92 326.00 309.45 185A 4 Loin, bottom sirloin, flap 17 47,668 327.74 350.00 335.64 185B 1 Loin, ball-tip, bnls, heavy 19 40,392 218.21 245.73 229.51 185C 1 Loin, sirloin, tri-tip (IM) 12 17,229 240.00 267.00 248.25 185D 4 Loin, tri-tip, pld (IM) 3 1,033 350.00 361.00 353.02 189A 4 Loin, tndrloin, trmd, heavy 21 36,767 966.21 1126.00 1001.50 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 3,697 526.00 545.00 527.83 ------------------------------------------------------------------------------- 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 12 33,234 464.50 491.00 473.92 112A 3 Rib, ribeye, bnls, light 13 104,408 483.48 545.00 539.12 112A 3 Rib, ribeye, bnls, heavy 35 187,816 479.00 562.00 514.51 113C 1 Chuck, semi-bnls, neck/off 7 25,048 189.07 214.50 205.96 114 1 Chuck, shoulder clod 10 139,560 185.63 205.00 197.89 114A 3 Chuck, shoulder clod, trmd 16 67,139 206.00 222.00 214.84 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 5,369 280.00 338.00 315.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 238,449 240.00 282.00 248.00 116B 1 Chuck, chuck tender (IM) 9 39,671 229.00 243.00 233.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 99,848 196.62 220.00 212.49 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 13,508 265.00 351.00 323.64 130 4 Chuck, short rib 22 77,238 184.20 240.00 212.19 160 1 Round, bone-in 161 1 Round, boneless 6 11,780 218.00 224.00 220.97

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 55,985 233.15 245.00 237.94 168 1 Round, top inside round 17 51,629 189.00 212.35 200.33 168 3 Round, top inside round 19 195,890 203.00 223.00 205.64 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 7,617 182.75 220.00 199.24 171B 3 Round, outside round 21 86,534 221.00 242.00 223.87 171C 3 Round, eye of round (IM) 22 194,654 224.87 256.00 229.96 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 25,317 370.00 430.24 380.73 175 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 19 196,931 351.63 429.36 372.20 184 1 Loin, top butt, bnls, heavy 4 8,692 236.00 269.69 239.95 184 3 Loin, top butt, boneless 11 45,956 255.00 291.00 258.80 185A 4 Loin, bottom sirloin, flap 10 69,893 320.00 340.00 324.09 185B 1 Loin, ball-tip, bnls, heavy 10 11,630 224.15 242.00 234.71 185C 1 Loin, sirloin, tri-tip (IM) 9 22,130 235.00 265.00 238.15 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 77,980 831.00 930.00 858.95 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 49,897 407.75 488.00 434.71 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 57,509 336.17 360.00 340.90 121C 4 Plate, Outside Skirt (IM) 19 56,792 492.58 582.50 516.64 121E 6 Outside Skirt, pld (IM) 5 6,584 798.60 845.00 822.48

Cap, Wedge Meat & (IM) Lean 40 108,286 237.21 275.00 250.19

Pectoral Meat 18 72,465 248.00 280.00 251.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 233,001 142.00 160.00 144.83 Ground Beef 75% 0 0 Ground Beef 81% 29 164,911 169.00 212.50 179.24 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 25,020 212.11 261.50 220.78 Ground Beef Chuck 80% 14 147,369 173.55 197.50 185.69 Ground Beef Round 85% 10 48,691 207.90 224.00 212.02 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% 6 43,102 186.60 195.25 193.77 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 24 631,910 48.00 59.50 52.62 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.