USDA Boxed Beef Cutout Closing Prices for October 8

October 8 (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: 190.57 176.42 Change from prior day: 0.58 0.78 ------------------------------------------------------------------------------- Choice/Select spread: 14.14

Total Load Count (Cuts, Trimmings, Grids): 138 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.77 240.55 Primal Chuck 165.04 158.25 Primal Round 169.71 165.70 Primal Loin 246.13 216.58 Primal Brisket 134.55 134.85 Primal Short Plate 124.52 129.80 Primal Flank 111.14 100.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/05 54 62 16 20 151 189.99 175.64 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.35 176.73 -------------------------------------------------------------------------------- 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 66.97 loads 2,678,646 pounds Select Cuts 40.45 loads 1,617,968 pounds Trimmings 9.55 loads 381,859 pounds Ground Beef 21.11 load 844,510 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 14 25,901 587.00 615.00 608.78 112A 3 Rib, ribeye, bnls, light 5 5,585 675.00 735.00 720.69 112A 3 Rib, ribeye, bnls, heavy 32 87,181 631.00 705.00 659.00 113C 1 Chuck, semi-bnls, neck/off 6 41,780 200.00 223.78 217.93 114 1 Chuck, shoulder clod 14 75,225 197.00 215.00 198.63 114A 3 Chuck, shoulder clod, trmd 27 157,854 204.36 220.85 210.45 114D 3 Chuck, clod, top blade 9 8,959 272.00 288.00 280.64 114E 3 Chuck, clod, arm roast 10 72,587 244.00 263.00 252.01 114F 5 Chuck, clod tender (IM) 14 18,622 325.00 392.00 348.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 194,264 279.82 310.00 301.29 116B 1 Chuck, chuck tender (IM) 11 29,225 236.00 250.45 243.12

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 44 433,480 207.00 240.00 210.44 120A 3 Brisket, point/off, bnls 11 5,801 361.00 384.00 372.91 123A 3 Short Plate, short rib 24 47,535 290.00 385.00 342.78 130 4 Chuck, short rib 22 42,709 201.70 243.00 225.08 160 1 Round, bone-in 4 16,712 206.50 207.00 206.98 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 99,037 222.88 252.00 240.95 168 1 Round, top inside round 19 58,134 200.00 212.99 202.21 168 3 Round, top inside round 16 71,638 205.00 227.63 214.58 169 5 Round, top inside, denuded 18 50,574 243.00 272.00 246.53

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,658 205.00 220.00 210.07 171B 3 Round, outside round 41 199,960 223.79 255.00 240.84 171C 3 Round, eye of round (IM) 30 60,191 245.73 275.00 259.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 28,486 484.00 501.00 496.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 16,756 435.00 440.00 435.51 180 3 Loin, strip, bnls, 0x1 26 46,927 480.60 525.00 497.85 184 1 Loin, top butt, bnls, heavy 6 5,379 295.00 303.90 297.33 184 3 Loin, top butt, boneless 18 86,663 305.00 325.00 308.38 185A 4 Loin, bottom sirloin, flap 29 455,028 322.00 355.45 324.78 185B 1 Loin, ball-tip, bnls, heavy 16 23,574 219.21 245.00 237.06 185C 1 Loin, sirloin, tri-tip (IM) 7 6,705 240.07 265.00 243.54 185D 4 Loin, tri-tip, pld (IM) 10 9,039 350.00 366.00 357.73 189A 4 Loin, tndrloin, trmd, heavy 23 45,148 965.00 1105.00 1002.19 191A 4 Loin, butt tender, trimmed 7 1,380 969.00 995.00 985.99 193 4 Flank, flank steak (IM) 10 5,079 481.50 509.00 491.69 ------------------------------------------------------------------------------- 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 15,537 465.00 507.16 473.49 112A 3 Rib, ribeye, bnls, light 4 27,365 522.00 541.00 531.62 112A 3 Rib, ribeye, bnls, heavy 30 42,227 523.21 555.00 534.08 113C 1 Chuck, semi-bnls, neck/off 8 46,371 201.88 218.00 212.66 114 1 Chuck, shoulder clod 8 12,119 195.00 215.15 204.96 114A 3 Chuck, shoulder clod, trmd 19 48,063 206.00 217.58 210.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 10,723 280.50 325.00 306.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 316,460 242.00 275.00 251.93 116B 1 Chuck, chuck tender (IM) 8 39,117 221.91 240.60 228.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 59,177 206.00 225.00 209.48 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 6,877 280.00 356.00 294.23 130 4 Chuck, short rib 6 10,540 200.00 240.00 217.63 160 1 Round, bone-in 0 0 161 1 Round, boneless 5 12,646 213.92 227.58 221.40

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 27,207 230.00 250.00 239.64 168 1 Round, top inside round 3 2,488 195.00 203.00 201.28 168 3 Round, top inside round 7 36,883 205.81 223.59 208.68 169 5 Round, top inside, denuded 4 3,211 243.00 250.00 244.94

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 24 88,960 219.00 242.80 226.15 171C 3 Round, eye of round (IM) 17 52,236 234.00 255.00 244.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 43,135 400.71 430.00 418.32 175 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 20 40,668 369.20 410.00 379.05 184 1 Loin, top butt, bnls, heavy 6 35,235 248.00 256.00 250.62 184 3 Loin, top butt, boneless 12 44,481 255.50 275.00 267.50 185A 4 Loin, bottom sirloin, flap 10 219,298 302.00 331.50 317.17 185B 1 Loin, ball-tip, bnls, heavy 9 19,535 225.50 241.00 234.13 185C 1 Loin, sirloin, tri-tip (IM) 4 17,616 235.00 250.00 235.37 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 27,213 865.44 935.68 890.59 191A 4 Loin, butt tender, trimmed 9 4,786 845.00 874.00 851.67 193 4 Flank, flank steak (IM) 6 10,402 412.75 465.00 417.36 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 2,056 92.62 133.00 121.73 121D 4 Plate, Inside Skirt (IM) 24 41,637 332.50 361.00 342.81 121C 4 Plate, Outside Skirt (IM) 20 48,759 513.00 578.92 544.06 121E 6 Outside Skirt, pld (IM) 8 10,492 841.45 882.00 872.50

Cap, Wedge Meat & (IM) Lean 37 136,943 235.00 279.50 254.56

Pectoral Meat 16 65,758 248.00 272.80 254.36 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 145,769 142.00 158.00 146.78 Ground Beef 75% Ground Beef 81% 25 160,207 175.75 192.00 180.71 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 13 61,440 243.28 253.50 245.12 Ground Beef Chuck 80% 23 303,160 176.30 198.80 185.13 Ground Beef Round 85% 10 24,197 214.00 220.00 215.57 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% 10 61,062 188.85 203.25 196.79 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 16 381,859 51.50 55.59 52.58 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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