USDA Boxed Beef Cutout Midday 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 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: 190.24 175.82 Change from prior day: (1.11) (1.27) ------------------------------------------------------------------------------- Choice/Select spread: 14.41

Total Load Count (Cuts, Trimmings, Grids): 89 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.53 239.48 Primal Chuck 164.71 157.42 Primal Round 169.93 165.08 Primal Loin 245.21 216.63 Primal Brisket 134.22 132.39 Primal Short Plate 124.31 129.67 Primal Flank 110.30 101.07 -------------------------------------------------------------------------------- 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 30.38 loads 1,215,282 pounds Select Cuts 36.74 loads 1,469,644 pounds Trimmings 11.07 loads 442,629 pounds Ground Beef 10.35 load 414,036 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 9 7,232 582.00 625.30 601.00 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 17 68,085 630.00 689.39 648.77 113C 1 Chuck, semi-bnls, neck/off 4 16,591 211.11 225.00 212.28 114 1 Chuck, shoulder clod 3 4,942 184.88 214.00 191.26 114A 3 Chuck, shoulder clod, trmd 17 52,779 209.00 225.00 212.76 114D 3 Chuck, clod, top blade 4 15,345 262.00 280.00 267.29 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 5,038 355.00 375.00 361.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 141,932 273.00 314.60 298.58 116B 1 Chuck, chuck tender (IM) 11 23,794 219.88 251.00 234.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 18,252 205.00 230.00 214.32 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,551 300.00 368.00 358.93 130 4 Chuck, short rib 10 27,393 184.20 243.00 198.28 160 1 Round, bone-in 161 1 Round, boneless 5 12,382 210.83 229.50 218.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 121,626 224.07 249.00 234.19 168 1 Round, top inside round 18 82,212 192.00 210.00 200.97 168 3 Round, top inside round 13 66,216 203.00 221.50 208.71 169 5 Round, top inside, denuded 7 10,579 243.00 252.00 244.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 13,051 206.00 225.99 215.53 171B 3 Round, outside round 15 113,537 230.00 242.00 236.84 171C 3 Round, eye of round (IM) 14 32,879 250.00 275.00 256.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 15,917 465.00 500.55 475.18 175 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 18 70,858 475.60 510.15 485.23 184 1 Loin, top butt, bnls, heavy 9 11,950 283.00 303.00 291.72 184 3 Loin, top butt, boneless 14 38,366 305.00 326.00 307.69 185A 4 Loin, bottom sirloin, flap 8 33,458 327.74 345.00 336.22 185B 1 Loin, ball-tip, bnls, heavy 15 25,818 218.21 245.73 232.16 185C 1 Loin, sirloin, tri-tip (IM) 9 9,394 240.00 267.00 253.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 33,743 966.21 1098.00 991.86 191A 4 Loin, butt tender, trimmed 0 0 193 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 9 30,558 467.00 483.50 474.42 112A 3 Rib, ribeye, bnls, light 7 48,457 525.00 545.00 539.65 112A 3 Rib, ribeye, bnls, heavy 27 179,519 479.00 556.00 514.11 113C 1 Chuck, semi-bnls, neck/off 4 16,161 189.07 214.50 203.21 114 1 Chuck, shoulder clod 4 33,114 198.00 205.00 198.99 114A 3 Chuck, shoulder clod, trmd 12 61,257 206.00 222.00 215.05 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 4,107 322.00 338.00 327.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 106,296 245.00 282.00 254.36 116B 1 Chuck, chuck tender (IM) 6 34,217 229.00 243.00 233.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 24,439 196.62 218.00 213.75 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 14 36,686 184.20 240.00 190.96 160 1 Round, bone-in 161 1 Round, boneless 4 5,036 218.00 224.00 219.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 40,835 234.00 245.00 237.22 168 1 Round, top inside round 11 38,574 190.00 212.35 198.49 168 3 Round, top inside round 12 143,530 203.00 223.00 204.57 169 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 8 21,337 221.00 242.00 224.37 171C 3 Round, eye of round (IM) 12 108,250 226.00 255.00 231.81 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 5,582 413.25 430.00 416.47 175 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 9 110,181 368.69 429.36 382.86 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 7 11,399 266.00 291.00 269.56 185A 4 Loin, bottom sirloin, flap 4 48,833 320.00 334.78 321.72 185B 1 Loin, ball-tip, bnls, heavy 5 7,766 225.00 242.00 235.82 185C 1 Loin, sirloin, tri-tip (IM) 6 10,275 235.00 265.00 241.40 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 64,896 831.00 930.00 861.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 34,147 427.21 469.00 437.06 ------------------------------------------------------------------------------- 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) 6 17,638 339.00 360.00 341.87 121C 4 Plate, Outside Skirt (IM) 10 13,554 506.59 560.00 531.89 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 29 82,729 237.21 271.50 249.69

Pectoral Meat 13 66,139 248.00 280.00 251.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 51,821 142.50 160.00 143.85 Ground Beef 75% 0 0 Ground Beef 81% 19 72,960 178.00 212.50 184.52 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 21,836 212.11 261.50 215.43 Ground Beef Chuck 80% 8 102,430 182.00 197.50 187.83 Ground Beef Round 85% 7 34,017 210.00 224.00 213.35 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% 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 18 442,629 48.00 59.50 53.01 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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