USDA Boxed Beef Cutout Midday 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 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: 191.16 176.93 Change from prior day: (0.04) (0.36) ------------------------------------------------------------------------------- Choice/Select spread: 14.23

Total Load Count (Cuts, Trimmings, Grids): 223 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.92 243.24 Primal Chuck 164.82 156.68 Primal Round 170.89 167.27 Primal Loin 245.24 218.05 Primal Brisket 136.38 133.92 Primal Short Plate 125.21 130.42 Primal Flank 106.87 100.22 -------------------------------------------------------------------------------- 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 80.57 loads 3,222,754 pounds Select Cuts 80.93 loads 3,237,357 pounds Trimmings 19.42 loads 776,778 pounds Ground Beef 42.06 load 1,682,343 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 31 133,110 570.00 634.07 579.78 112A 3 Rib, ribeye, bnls, light 22 84,928 669.00 735.00 680.10 112A 3 Rib, ribeye, bnls, heavy 53 77,584 651.00 699.00 668.21 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 87,446 190.00 214.00 197.74 114A 3 Chuck, shoulder clod, trmd 37 511,916 201.00 220.00 210.20 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 6,213 254.99 270.00 257.34 114F 5 Chuck, clod tender (IM) 14 12,275 320.00 375.00 339.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 146,703 284.00 320.00 293.51 116B 1 Chuck, chuck tender (IM) 29 34,901 222.00 255.00 230.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 76 130,666 205.00 230.00 214.87 120A 3 Brisket, point/off, bnls 17 9,628 360.00 384.50 379.62 123A 3 Short Plate, short rib 28 59,376 285.00 372.00 340.24 130 4 Chuck, short rib 39 40,006 209.36 245.00 228.26 160 1 Round, bone-in 3 10,714 205.00 209.00 207.52 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 72 168,210 233.00 257.00 238.48 168 1 Round, top inside round 57 257,570 198.10 214.00 201.17 168 3 Round, top inside round 24 323,717 208.00 218.72 211.01 169 5 Round, top inside, denuded 16 25,753 240.00 250.83 243.04

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 11,966 199.00 232.00 209.80 171B 3 Round, outside round 38 169,667 226.00 245.00 236.97 171C 3 Round, eye of round (IM) 43 117,331 240.00 275.25 256.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 43,158 469.00 510.00 488.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 23 14,352 432.00 463.00 436.68 180 3 Loin, strip, bnls, 0x1 69 114,544 474.00 529.00 493.47 184 1 Loin, top butt, bnls, heavy 19 15,219 292.00 307.28 296.03 184 3 Loin, top butt, boneless 19 47,186 310.00 324.50 314.42 185A 4 Loin, bottom sirloin, flap 43 70,684 328.00 366.00 336.62 185B 1 Loin, ball-tip, bnls, heavy 32 47,821 218.00 240.80 231.38 185C 1 Loin, sirloin, tri-tip (IM) 10 21,515 241.50 270.00 249.90 185D 4 Loin, tri-tip, pld (IM) 13 23,841 345.00 360.00 353.46 189A 4 Loin, tndrloin, trmd, heavy 44 35,878 955.00 1020.00 994.11 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 6,373 458.00 515.00 474.61 ------------------------------------------------------------------------------- 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 10 9,652 462.52 487.89 475.17 112A 3 Rib, ribeye, bnls, light 16 12,153 542.00 600.00 574.18 112A 3 Rib, ribeye, bnls, heavy 41 87,565 524.00 561.90 539.70 113C 1 Chuck, semi-bnls, neck/off 8 38,017 204.75 218.59 215.22 114 1 Chuck, shoulder clod 9 29,619 193.00 205.00 197.98 114A 3 Chuck, shoulder clod, trmd 30 507,983 201.00 216.00 202.86 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 15,744 275.00 325.00 294.78 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 141,703 248.00 279.00 261.62 116B 1 Chuck, chuck tender (IM) 14 32,415 219.36 246.00 226.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 170,833 206.63 227.00 209.53 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,398 275.47 298.00 278.38 130 4 Chuck, short rib 6 19,284 201.00 240.00 225.09 160 1 Round, bone-in 161 1 Round, boneless 5 8,335 209.98 219.00 218.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 109,356 232.00 245.00 235.06 168 1 Round, top inside round 25 202,825 198.10 209.80 200.41 168 3 Round, top inside round 19 105,784 202.73 215.51 210.25 169 5 Round, top inside, denuded 6 12,876 240.00 250.32 243.81

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 4,399 205.36 220.00 210.96 171B 3 Round, outside round 31 178,875 220.00 254.00 226.24 171C 3 Round, eye of round (IM) 18 51,950 224.98 250.51 238.78 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 36,989 409.98 435.00 421.15 175 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 27 117,653 339.21 400.00 359.97 184 1 Loin, top butt, bnls, heavy 15 18,952 250.00 271.00 253.77 184 3 Loin, top butt, boneless 29 51,773 262.73 282.50 270.21 185A 4 Loin, bottom sirloin, flap 19 330,412 317.00 339.00 322.52 185B 1 Loin, ball-tip, bnls, heavy 34 331,195 213.97 246.82 223.13 185C 1 Loin, sirloin, tri-tip (IM) 6 13,530 240.00 272.80 255.78 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 36 200,779 834.21 940.00 850.83 191A 4 Loin, butt tender, trimmed 8 17,189 848.08 900.00 854.70 193 4 Flank, flank steak (IM) 15 46,969 414.00 450.00 422.57 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 16,201 101.36 129.86 113.61 121D 4 Plate, Inside Skirt (IM) 15 14,031 343.00 360.00 349.18 121C 4 Plate, Outside Skirt (IM) 6 2,558 540.00 590.00 559.72 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 57 120,631 240.81 270.00 249.97

Pectoral Meat 39 153,790 233.00 270.00 245.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 51 240,039 142.36 170.00 150.27 Ground Beef 75% Ground Beef 81% 89 553,902 166.00 201.50 184.09 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 34 88,608 240.00 266.28 254.74 Ground Beef Chuck 80% 48 233,998 179.00 203.00 188.60 Ground Beef Round 85% 45 237,862 214.00 230.51 219.28 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% 9 52,386 177.56 199.25 193.60 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 20 710,128 52.00 54.50 52.91 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.

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