USDA Boxed Beef Cutout Midday 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 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: 190.61 176.41 Change from prior day: 0.62 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 14.21

Total Load Count (Cuts, Trimmings, Grids): 83 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 283.89 240.22 Primal Chuck 164.83 159.22 Primal Round 169.52 165.37 Primal Loin 246.38 215.51 Primal Brisket 137.43 135.77 Primal Short Plate 124.43 129.70 Primal Flank 112.97 100.18 -------------------------------------------------------------------------------- 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 38.55 loads 1,542,153 pounds Select Cuts 19.04 loads 761,402 pounds Trimmings 8.79 loads 351,616 pounds Ground Beef 17.05 load 681,834 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 6 14,958 587.00 615.00 612.81 112A 3 Rib, ribeye, bnls, light 5 5,585 675.00 735.00 720.69 112A 3 Rib, ribeye, bnls, heavy 17 73,717 631.00 705.00 656.07 113C 1 Chuck, semi-bnls, neck/off 5 23,120 200.00 221.00 213.20 114 1 Chuck, shoulder clod 7 12,685 198.00 215.00 203.41 114A 3 Chuck, shoulder clod, trmd 14 131,181 204.36 216.16 209.83 114D 3 Chuck, clod, top blade 4 6,095 275.00 285.00 280.62 114E 3 Chuck, clod, arm roast 7 60,918 244.00 260.00 252.85 114F 5 Chuck, clod tender (IM) 9 10,099 332.94 375.00 359.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 96,456 279.82 305.00 300.34 116B 1 Chuck, chuck tender (IM) 6 20,878 236.00 250.45 241.65

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 66,530 209.00 235.00 219.79 120A 3 Brisket, point/off, bnls 3 2,297 380.00 380.00 380.00 123A 3 Short Plate, short rib 9 27,171 290.00 362.00 331.80 130 4 Chuck, short rib 11 19,762 201.70 243.00 224.85 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 62,725 222.88 252.00 241.69 168 1 Round, top inside round 12 29,236 201.00 212.99 203.10 168 3 Round, top inside round 7 49,138 205.00 227.63 214.22 169 5 Round, top inside, denuded 8 33,248 243.00 249.65 247.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 128,850 223.79 246.00 241.91 171C 3 Round, eye of round (IM) 10 37,308 250.00 275.00 260.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 22,050 488.00 501.00 498.03 175 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 16,843 480.60 510.00 494.95 184 1 Loin, top butt, bnls, heavy 5 4,621 295.00 303.90 297.55 184 3 Loin, top butt, boneless 4 9,957 305.00 316.66 309.91 185A 4 Loin, bottom sirloin, flap 23 431,944 322.00 355.45 323.96 185B 1 Loin, ball-tip, bnls, heavy 12 22,426 219.21 244.70 237.04 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 16,503 985.00 1105.00 1002.86 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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 4 4,470 480.82 507.16 483.14 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 12 13,025 530.00 555.00 539.87 113C 1 Chuck, semi-bnls, neck/off 4 19,059 216.00 218.00 217.36 114 1 Chuck, shoulder clod 6 8,817 195.00 215.15 205.95 114A 3 Chuck, shoulder clod, trmd 6 18,306 206.00 217.00 207.14 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 9,742 280.50 325.00 307.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 114,686 248.00 275.00 255.68 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 3 10,929 211.45 225.00 218.65 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 5,591 280.00 280.50 280.02 130 4 Chuck, short rib 4 8,344 200.00 240.00 214.23 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 8,900 232.00 240.50 233.43 168 1 Round, top inside round 168 3 Round, top inside round 3 26,225 205.81 213.00 206.69 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 7 25,505 220.00 242.80 226.82 171C 3 Round, eye of round (IM) 7 19,013 234.00 255.00 246.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 26,724 420.00 427.00 423.67 175 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 3 5,052 391.50 410.00 398.80 184 1 Loin, top butt, bnls, heavy 4 33,486 248.00 256.00 250.40 184 3 Loin, top butt, boneless 8 33,711 255.50 275.00 266.89 185A 4 Loin, bottom sirloin, flap 5 123,977 302.00 331.50 315.65 185B 1 Loin, ball-tip, bnls, heavy 4 7,780 225.50 235.00 232.50 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 10,556 880.50 910.00 900.60 191A 4 Loin, butt tender, trimmed 3 2,158 845.00 900.00 854.26 193 4 Flank, flank steak (IM) 3 9,642 412.75 448.00 413.90 ------------------------------------------------------------------------------- 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) 14 33,926 334.82 360.00 343.15 121C 4 Plate, Outside Skirt (IM) 16 46,094 513.00 578.92 542.78 121E 6 Outside Skirt, pld (IM) 6 7,896 875.00 882.00 876.68

Cap, Wedge Meat & (IM) Lean 23 97,315 235.00 279.50 253.70

Pectoral Meat 7 6,546 252.50 272.80 260.51 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 76,216 142.00 158.00 147.33 Ground Beef 75% Ground Beef 81% 20 153,056 175.75 191.00 180.54 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 17,977 245.00 253.50 246.32 Ground Beef Chuck 80% 19 275,484 176.30 203.18 184.88 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% 0 0 Blended Ground Beef 81% 9 58,662 189.18 203.25 197.11 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 13 351,616 51.50 55.59 52.57 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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