USDA Boxed Beef Cutout Midday 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 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: 191.71 177.93 Change from prior day: 1.14 1.51 ------------------------------------------------------------------------------- Choice/Select spread: 13.79

Total Load Count (Cuts, Trimmings, Grids): 131 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.32 245.25 Primal Chuck 165.14 157.27 Primal Round 171.58 168.05 Primal Loin 246.19 219.66 Primal Brisket 134.66 134.93 Primal Short Plate 125.61 130.81 Primal Flank 107.05 100.47 -------------------------------------------------------------------------------- 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 67.96 loads 2,718,214 pounds Select Cuts 33.10 loads 1,324,165 pounds Trimmings 7.19 loads 287,711 pounds Ground Beef 22.61 load 904,515 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 29 237,006 588.00 646.00 596.89 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 22 62,176 632.00 698.75 645.21 113C 1 Chuck, semi-bnls, neck/off 4 3,363 202.50 219.00 214.80 114 1 Chuck, shoulder clod 12 21,246 201.00 206.00 204.92 114A 3 Chuck, shoulder clod, trmd 26 174,143 199.00 227.00 207.12 114D 3 Chuck, clod, top blade 5 2,935 260.00 285.00 265.80 114E 3 Chuck, clod, arm roast 10 30,164 235.00 265.25 251.62 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 20 172,253 283.00 320.00 305.21 116B 1 Chuck, chuck tender (IM) 10 16,931 229.00 255.17 237.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 79,164 205.00 230.00 212.01 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,693 290.00 343.00 322.01 130 4 Chuck, short rib 11 17,912 200.53 241.00 228.74 160 1 Round, bone-in 6 8,663 201.17 233.50 222.63 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 115,349 233.00 250.50 240.27 168 1 Round, top inside round 24 87,367 200.00 220.00 202.24 168 3 Round, top inside round 21 161,665 209.00 224.50 212.30 169 5 Round, top inside, denuded 20 121,348 245.00 250.00 247.38

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 110,573 230.00 256.00 245.15 171C 3 Round, eye of round (IM) 31 125,604 246.63 264.00 253.01 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 96,238 478.12 500.72 484.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 10,831 432.00 467.00 455.90 180 3 Loin, strip, bnls, 0x1 37 131,066 475.00 528.00 498.22 184 1 Loin, top butt, bnls, heavy 6 5,481 280.00 290.00 288.15 184 3 Loin, top butt, boneless 32 230,187 303.00 324.50 311.41 185A 4 Loin, bottom sirloin, flap 27 288,782 324.00 355.00 326.65 185B 1 Loin, ball-tip, bnls, heavy 5 18,996 228.00 240.00 232.84 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 10 15,782 333.00 370.62 348.40 189A 4 Loin, tndrloin, trmd, heavy 25 49,603 957.00 1030.00 981.94 191A 4 Loin, butt tender, trimmed 5 3,001 960.94 991.00 962.96 193 4 Flank, flank steak (IM) 10 25,333 461.00 504.22 474.24 ------------------------------------------------------------------------------- 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 17 32,733 462.00 505.00 468.26 112A 3 Rib, ribeye, bnls, light 6 6,721 533.59 602.00 588.16 112A 3 Rib, ribeye, bnls, heavy 24 65,436 513.00 560.83 534.65 113C 1 Chuck, semi-bnls, neck/off 13 25,422 204.00 219.25 207.22 114 1 Chuck, shoulder clod 3 10,166 195.00 206.00 203.18 114A 3 Chuck, shoulder clod, trmd 14 77,968 203.00 219.25 206.36 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 213,691 248.00 278.00 255.57 116B 1 Chuck, chuck tender (IM) 14 64,009 214.00 249.00 218.86

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 44,834 209.00 225.00 213.46 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 3,465 290.00 320.00 305.60 130 4 Chuck, short rib 18 26,434 200.00 240.00 231.02 160 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 9 17,767 235.00 246.00 238.38 168 1 Round, top inside round 8 10,119 195.00 209.25 202.80 168 3 Round, top inside round 7 38,941 211.00 219.00 214.74 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 192,495 219.99 239.00 226.51 171C 3 Round, eye of round (IM) 17 53,544 235.00 255.25 242.12 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 56,643 415.00 443.00 423.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 27 132,490 351.11 404.00 358.50 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 9 22,519 264.14 279.00 271.43 185A 4 Loin, bottom sirloin, flap 8 33,599 311.00 344.37 316.96 185B 1 Loin, ball-tip, bnls, heavy 17 47,426 213.53 246.25 220.04 185C 1 Loin, sirloin, tri-tip (IM) 5 33,003 240.50 259.00 255.44 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 16,556 855.22 932.25 868.22 191A 4 Loin, butt tender, trimmed 9 17,096 845.00 898.75 848.83 193 4 Flank, flank steak (IM) 10 8,795 425.00 468.10 448.82 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 3,226 102.00 131.91 111.10 121D 4 Plate, Inside Skirt (IM) 10 12,420 338.00 364.00 345.26 121C 4 Plate, Outside Skirt (IM) 8 14,668 509.00 550.00 519.39 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 18 64,840 240.00 270.30 250.99

Pectoral Meat 21 49,373 251.72 265.00 258.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 278,400 143.00 156.00 145.71 Ground Beef 75% Ground Beef 81% 15 178,463 181.00 189.00 184.63 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 19 110,063 236.63 261.25 247.05 Ground Beef Chuck 80% 8 69,945 182.00 196.00 185.93 Ground Beef Round 85% 6 13,300 211.13 224.00 216.41 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% 5 21,432 185.51 197.60 193.63 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 287,711 53.00 55.00 54.23 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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