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USDA Boxed Beef Cutout Closing Prices for October 9

October 9 (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: 191.20 177.29 Change from prior day: 0.63 0.87 ------------------------------------------------------------------------------- Choice/Select spread: 13.91

Total Load Count (Cuts, Trimmings, Grids): 237 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 290.39 242.43 Primal Chuck 164.77 157.11 Primal Round 171.06 167.45 Primal Loin 245.28 219.19 Primal Brisket 134.69 133.72 Primal Short Plate 125.71 130.91 Primal Flank 107.18 101.03 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/08 67 40 10 21 138 190.57 176.42 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.62 176.69 -------------------------------------------------------------------------------- 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 111.88 loads 4,475,387 pounds Select Cuts 68.13 loads 2,725,027 pounds Trimmings 15.65 loads 625,847 pounds Ground Beef 41.77 load 1,670,666 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 36 240,298 580.50 646.00 596.80 112A 3 Rib, ribeye, bnls, light 9 41,514 670.00 736.00 677.23 112A 3 Rib, ribeye, bnls, heavy 34 96,191 632.00 698.75 651.91 113C 1 Chuck, semi-bnls, neck/off 9 8,592 202.50 235.00 223.18 114 1 Chuck, shoulder clod 20 69,043 190.00 206.00 195.70 114A 3 Chuck, shoulder clod, trmd 46 352,609 199.00 227.00 206.19 114D 3 Chuck, clod, top blade 16 17,499 260.00 300.00 281.02 114E 3 Chuck, clod, arm roast 18 33,039 235.00 275.00 252.39 114F 5 Chuck, clod tender (IM) 13 27,165 313.85 389.33 336.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 248,531 283.00 320.00 302.61 116B 1 Chuck, chuck tender (IM) 22 37,987 224.00 255.17 240.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 99,248 205.00 230.25 212.44 120A 3 Brisket, point/off, bnls 6 3,426 351.60 384.00 359.43 123A 3 Short Plate, short rib 14 20,156 290.00 360.00 342.61 130 4 Chuck, short rib 25 34,838 200.53 245.64 231.17 160 1 Round, bone-in 7 17,315 201.17 233.50 214.82 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 59 178,164 230.00 250.50 240.33 168 1 Round, top inside round 30 119,209 200.00 220.00 202.32 168 3 Round, top inside round 41 341,737 204.00 224.50 211.16 169 5 Round, top inside, denuded 29 147,105 238.65 250.20 246.76

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 14,459 206.00 216.00 215.30 171B 3 Round, outside round 47 288,508 228.00 256.00 242.08 171C 3 Round, eye of round (IM) 51 177,601 245.00 275.00 255.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 99,600 478.12 506.00 484.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 14,446 432.00 467.00 455.21 180 3 Loin, strip, bnls, 0x1 50 158,659 475.00 528.00 499.56 184 1 Loin, top butt, bnls, heavy 9 7,881 280.00 297.00 290.45 184 3 Loin, top butt, boneless 50 375,543 303.00 328.00 311.56 185A 4 Loin, bottom sirloin, flap 66 580,595 324.00 366.00 329.57 185B 1 Loin, ball-tip, bnls, heavy 7 20,094 228.00 240.00 232.89 185C 1 Loin, sirloin, tri-tip (IM) 4 14,215 245.59 273.00 251.13 185D 4 Loin, tri-tip, pld (IM) 13 16,208 333.00 370.62 348.66 189A 4 Loin, tndrloin, trmd, heavy 41 185,075 950.00 1030.00 965.41 191A 4 Loin, butt tender, trimmed 7 4,445 960.94 991.00 969.33 193 4 Flank, flank steak (IM) 18 31,258 461.00 515.00 475.90 ------------------------------------------------------------------------------- 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 27 47,440 460.09 505.00 470.56 112A 3 Rib, ribeye, bnls, light 13 39,581 509.21 602.00 528.77 112A 3 Rib, ribeye, bnls, heavy 43 199,658 513.00 560.83 525.78 113C 1 Chuck, semi-bnls, neck/off 26 43,332 204.00 219.25 208.94 114 1 Chuck, shoulder clod 6 23,674 191.00 206.00 197.74 114A 3 Chuck, shoulder clod, trmd 22 105,235 203.00 219.25 206.73 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 3,404 274.00 320.44 296.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 54 495,010 248.00 278.00 255.58 116B 1 Chuck, chuck tender (IM) 18 70,479 214.00 249.00 219.43

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 16 109,115 205.00 225.00 208.72 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 8,132 280.00 350.00 316.56 130 4 Chuck, short rib 22 37,861 200.00 241.00 233.82 160 1 Round, bone-in 161 1 Round, boneless 5 3,633 219.00 229.25 223.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 50,454 230.00 246.00 235.05 168 1 Round, top inside round 15 59,330 195.00 209.25 203.15 168 3 Round, top inside round 19 68,604 208.00 219.00 213.04 169 5 Round, top inside, denuded 3 9,968 242.00 247.00 243.16

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 32 259,855 219.87 239.00 226.03 171C 3 Round, eye of round (IM) 23 57,260 235.00 255.25 242.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 64,202 415.00 443.00 423.91 175 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 40 152,410 351.11 421.00 362.17 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 25 167,435 255.00 285.00 265.79 185A 4 Loin, bottom sirloin, flap 18 186,584 310.00 344.37 320.22 185B 1 Loin, ball-tip, bnls, heavy 21 57,509 213.53 246.25 222.09 185C 1 Loin, sirloin, tri-tip (IM) 11 41,251 234.87 259.00 252.41 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 36,118 855.22 932.25 871.91 191A 4 Loin, butt tender, trimmed 10 17,218 845.00 900.64 849.19 193 4 Flank, flank steak (IM) 18 25,628 420.00 481.00 443.10 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 26,577 96.00 131.91 111.65 121D 4 Plate, Inside Skirt (IM) 16 32,762 336.50 364.00 347.53 121C 4 Plate, Outside Skirt (IM) 10 17,306 509.00 560.00 522.20 121E 6 Outside Skirt, pld (IM) 6 5,517 827.40 910.00 853.12

Cap, Wedge Meat & (IM) Lean 32 196,961 240.00 270.30 251.00

Pectoral Meat 32 132,271 247.00 268.25 253.68 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 44 573,049 141.00 158.00 145.38 Ground Beef 75% Ground Beef 81% 36 318,166 175.00 199.00 182.58 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 25 123,763 236.63 261.25 247.25 Ground Beef Chuck 80% 14 99,971 180.80 196.00 186.92 Ground Beef Round 85% 12 140,060 211.13 224.00 213.72 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 38,177 175.50 197.60 190.72 Blended Ground Beef 85% Blended Ground Beef 90% 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 27 625,847 51.50 57.50 53.76 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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