USDA Boxed Beef Cutout Closing Prices for October 10

October 10 (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: 190.98 176.92 Change from prior day: (0.22) (0.37) ------------------------------------------------------------------------------- Choice/Select spread: 14.06

Total Load Count (Cuts, Trimmings, Grids): 342 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.34 243.58 Primal Chuck 164.36 156.07 Primal Round 170.52 167.46 Primal Loin 245.44 218.29 Primal Brisket 136.57 133.93 Primal Short Plate 125.71 130.89 Primal Flank 107.45 100.57 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/09 112 68 16 42 237 191.20 177.29 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.76 176.80 -------------------------------------------------------------------------------- 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 138.12 loads 5,524,984 pounds Select Cuts 121.05 loads 4,841,911 pounds Trimmings 23.80 loads 951,859 pounds Ground Beef 58.81 load 2,352,394 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 45 149,809 570.00 671.00 584.05 112A 3 Rib, ribeye, bnls, light 32 114,655 669.00 735.00 681.09 112A 3 Rib, ribeye, bnls, heavy 103 191,328 638.34 700.00 660.04 113C 1 Chuck, semi-bnls, neck/off 7 56,338 213.72 240.00 221.75 114 1 Chuck, shoulder clod 23 131,479 190.00 214.00 197.68 114A 3 Chuck, shoulder clod, trmd 80 1,002,503 201.00 225.50 207.33 114D 3 Chuck, clod, top blade 5 5,697 280.00 295.53 284.25 114E 3 Chuck, clod, arm roast 12 127,067 254.89 270.00 257.49 114F 5 Chuck, clod tender (IM) 15 13,953 320.00 375.00 337.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 81 193,787 284.00 320.00 294.99 116B 1 Chuck, chuck tender (IM) 37 46,941 221.00 255.00 232.17

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 106 182,843 205.00 230.00 215.09 120A 3 Brisket, point/off, bnls 28 27,581 341.00 384.50 362.64 123A 3 Short Plate, short rib 41 73,328 285.00 372.00 339.71 130 4 Chuck, short rib 59 73,571 195.00 245.00 229.33 160 1 Round, bone-in 4 11,760 205.00 209.00 207.66 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 98 227,840 233.00 257.00 238.96 168 1 Round, top inside round 76 395,907 198.00 214.00 201.05 168 3 Round, top inside round 32 366,513 208.00 222.00 211.38 169 5 Round, top inside, denuded 20 29,670 240.00 251.00 243.39

3 Round, top inside, side off 170 1 Round, bottom gooseneck 16 14,438 199.00 232.00 210.31 171B 3 Round, outside round 56 574,846 226.00 255.00 235.94 171C 3 Round, eye of round (IM) 57 126,802 240.00 275.25 256.16 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 59,301 469.00 510.00 489.89 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 29 20,594 432.00 463.00 441.36 180 3 Loin, strip, bnls, 0x1 130 252,731 474.00 529.00 492.29 184 1 Loin, top butt, bnls, heavy 29 23,356 292.00 307.28 296.38 184 3 Loin, top butt, boneless 36 135,615 298.00 324.50 309.51 185A 4 Loin, bottom sirloin, flap 67 174,833 328.00 376.00 345.59 185B 1 Loin, ball-tip, bnls, heavy 42 93,078 218.00 245.00 232.09 185C 1 Loin, sirloin, tri-tip (IM) 18 25,663 240.00 282.00 252.31 185D 4 Loin, tri-tip, pld (IM) 29 36,803 340.00 370.00 353.52 189A 4 Loin, tndrloin, trmd, heavy 79 123,041 955.00 1116.00 988.28 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 33 32,012 458.00 515.00 482.68 ------------------------------------------------------------------------------- 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 24 58,750 450.00 501.86 469.11 112A 3 Rib, ribeye, bnls, light 22 15,893 530.00 600.00 572.21 112A 3 Rib, ribeye, bnls, heavy 84 221,295 510.00 561.90 534.26 113C 1 Chuck, semi-bnls, neck/off 13 51,955 201.98 218.59 213.90 114 1 Chuck, shoulder clod 20 238,336 190.00 211.71 191.32 114A 3 Chuck, shoulder clod, trmd 50 888,730 195.50 216.00 203.00 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 19 23,638 275.00 325.00 299.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 194,826 248.00 280.00 260.60 116B 1 Chuck, chuck tender (IM) 16 32,821 219.36 246.00 226.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 275,975 204.59 227.00 209.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 8,859 275.47 320.00 283.65 130 4 Chuck, short rib 14 38,979 195.79 240.00 218.70 160 1 Round, bone-in 161 1 Round, boneless 8 13,966 209.98 220.00 218.73

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 168,706 228.00 245.00 236.01 168 1 Round, top inside round 35 250,278 198.00 221.71 200.58 168 3 Round, top inside round 26 119,924 202.73 225.00 210.53 169 5 Round, top inside, denuded 7 13,219 240.00 250.32 243.81

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 7,059 199.00 220.00 206.45 171B 3 Round, outside round 44 237,435 220.00 254.00 227.38 171C 3 Round, eye of round (IM) 37 106,566 224.98 251.25 240.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 66,430 409.98 435.00 422.00 175 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 45 182,314 339.21 403.00 358.84 184 1 Loin, top butt, bnls, heavy 19 23,208 240.00 271.00 253.52 184 3 Loin, top butt, boneless 39 63,095 262.73 290.00 270.29 185A 4 Loin, bottom sirloin, flap 23 354,423 317.00 355.00 322.81 185B 1 Loin, ball-tip, bnls, heavy 44 384,499 213.97 246.82 224.28 185C 1 Loin, sirloin, tri-tip (IM) 8 14,437 238.00 272.80 256.33 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 64 266,997 834.21 979.00 859.19 191A 4 Loin, butt tender, trimmed 12 17,866 820.00 900.00 854.97 193 4 Flank, flank steak (IM) 19 54,896 414.00 455.00 426.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 24,415 98.70 129.86 108.60 121D 4 Plate, Inside Skirt (IM) 25 24,969 343.00 360.00 348.55 121C 4 Plate, Outside Skirt (IM) 12 30,621 522.84 585.00 539.22 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 85 199,965 240.81 270.00 251.40

Pectoral Meat 48 161,822 233.00 270.00 245.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 70 492,144 140.00 170.00 148.17 Ground Beef 75% Ground Beef 81% 122 762,289 166.00 213.50 183.05 Ground Beef 85% Ground Beef 90% Ground Beef 93% 36 91,522 240.00 266.28 254.70 Ground Beef Chuck 80% 61 283,187 179.00 203.00 188.28 Ground Beef Round 85% 51 244,499 211.00 230.51 219.16 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% 13 56,681 175.50 199.25 192.90 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 30 852,933 52.00 58.00 53.37 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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.

Bloomberg reserves the right to edit or remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.