USDA Boxed Beef Cutout Closing Prices for October 12

October 12 (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: 191.67 177.04 Change from prior day: 0.36 (0.28) ------------------------------------------------------------------------------- Choice/Select spread: 14.63

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.09 239.97 Primal Chuck 167.85 159.49 Primal Round 171.62 167.99 Primal Loin 246.43 216.66 Primal Brisket 136.53 134.24 Primal Short Plate 123.55 128.83 Primal Flank 106.14 96.92 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/11 114 70 19 41 243 191.31 177.32 10/10 138 121 24 59 342 190.98 176.92 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.81 176.72 -------------------------------------------------------------------------------- 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 65.71 loads 2,628,314 pounds Select Cuts 55.35 loads 2,213,986 pounds Trimmings 7.45 loads 298,097 pounds Ground Beef 21.20 load 848,187 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 8 32,637 576.50 615.57 588.78 112A 3 Rib, ribeye, bnls, light 11 41,980 666.00 735.00 677.33 112A 3 Rib, ribeye, bnls, heavy 33 109,282 620.00 695.00 644.36 113C 1 Chuck, semi-bnls, neck/off 5 10,499 218.50 235.00 228.53 114 1 Chuck, shoulder clod 8 41,362 189.59 215.00 201.67 114A 3 Chuck, shoulder clod, trmd 36 259,562 203.00 218.00 209.86 114D 3 Chuck, clod, top blade 6 11,425 267.50 300.00 285.16 114E 3 Chuck, clod, arm roast 8 9,837 243.60 270.55 253.88 114F 5 Chuck, clod tender (IM) 10 38,887 310.00 375.00 325.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 128,087 296.00 327.00 313.70 116B 1 Chuck, chuck tender (IM) 27 126,428 224.00 247.00 231.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 168,055 208.00 235.00 214.58 120A 3 Brisket, point/off, bnls 8 5,859 345.00 368.00 353.65 123A 3 Short Plate, short rib 9 31,327 305.00 366.00 335.33 130 4 Chuck, short rib 18 74,192 215.00 251.00 247.40 160 1 Round, bone-in 4 18,643 205.00 222.00 213.38 161 1 Round, boneless 6 5,717 219.00 224.00 223.51

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 42 248,051 237.00 260.00 245.23 168 1 Round, top inside round 22 91,219 192.75 214.89 201.91 168 3 Round, top inside round 35 334,962 208.00 222.00 215.71 169 5 Round, top inside, denuded 13 46,573 243.00 261.69 253.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 10,721 210.00 225.99 215.33 171B 3 Round, outside round 20 64,881 239.00 264.60 251.24 171C 3 Round, eye of round (IM) 30 71,196 240.00 279.60 264.46 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 9,225 494.15 527.50 497.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 8,292 427.00 460.00 430.55 180 3 Loin, strip, bnls, 0x1 29 87,963 480.00 526.00 505.85 184 1 Loin, top butt, bnls, heavy 8 6,033 295.00 316.00 297.04 184 3 Loin, top butt, boneless 21 30,470 309.00 331.00 317.47 185A 4 Loin, bottom sirloin, flap 28 77,190 310.00 359.00 349.13 185B 1 Loin, ball-tip, bnls, heavy 15 47,986 227.00 251.00 234.02 185C 1 Loin, sirloin, tri-tip (IM) 14 58,496 240.00 280.00 262.78 185D 4 Loin, tri-tip, pld (IM) 8 21,938 351.00 361.00 355.16 189A 4 Loin, tndrloin, trmd, heavy 18 99,563 970.00 1096.00 980.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 12,460 466.00 507.00 479.06 ------------------------------------------------------------------------------- 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 13 57,450 463.00 491.00 474.51 112A 3 Rib, ribeye, bnls, light 5 1,895 510.00 566.64 529.55 112A 3 Rib, ribeye, bnls, heavy 21 19,773 511.99 561.00 530.87 113C 1 Chuck, semi-bnls, neck/off 3 14,918 200.36 221.00 202.53 114 1 Chuck, shoulder clod 8 45,415 199.58 214.04 203.61 114A 3 Chuck, shoulder clod, trmd 19 59,245 204.00 222.00 211.17 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 119,255 245.00 280.00 270.05 116B 1 Chuck, chuck tender (IM) 12 30,857 215.33 235.00 225.53

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 193,743 204.00 226.00 209.67 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 25,903 272.17 351.00 306.70 130 4 Chuck, short rib 7 31,277 224.45 245.00 227.35 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 71,527 228.84 252.73 238.32 168 1 Round, top inside round 13 54,486 199.00 224.04 203.11 168 3 Round, top inside round 17 64,751 209.50 220.00 213.63 169 5 Round, top inside, denuded 4 2,712 243.00 252.00 250.51

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,825 204.79 220.00 214.55 171B 3 Round, outside round 17 52,431 229.00 246.00 237.95 171C 3 Round, eye of round (IM) 22 85,467 225.71 250.50 233.34 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 4,685 416.50 442.00 426.10 175 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 39 317,666 350.00 415.00 373.21 184 1 Loin, top butt, bnls, heavy 6 11,183 250.45 269.58 256.36 184 3 Loin, top butt, boneless 17 85,248 249.50 282.00 257.43 185A 4 Loin, bottom sirloin, flap 10 33,522 322.50 351.00 336.76 185B 1 Loin, ball-tip, bnls, heavy 12 58,587 223.00 243.44 234.40 185C 1 Loin, sirloin, tri-tip (IM) 5 11,355 248.50 265.00 257.18 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 38,114 851.63 1061.00 876.53 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 26,665 401.00 432.50 401.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 22,700 102.00 120.00 104.75 121D 4 Plate, Inside Skirt (IM) 33 199,421 320.00 360.00 335.68 121C 4 Plate, Outside Skirt (IM) 20 38,203 475.01 556.50 506.17 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 33 224,612 229.00 270.00 246.36

Pectoral Meat 21 20,859 232.00 282.50 259.03 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 264,073 144.33 161.00 154.37 Ground Beef 75% Ground Beef 81% 34 177,184 161.00 204.00 180.30 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 65,342 235.81 267.50 238.73 Ground Beef Chuck 80% 9 75,625 180.00 192.15 185.88 Ground Beef Round 85% 5 2,199 200.00 218.33 216.92 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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 64,695 185.00 204.10 191.05 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 12 298,097 50.00 58.00 53.57 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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