USDA Boxed Beef Cutout Midday Prices for October 15

October 15 (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: 193.89 178.83 Change from prior day: 2.22 1.79 ------------------------------------------------------------------------------- Choice/Select spread: 15.06

Total Load Count (Cuts, Trimmings, Grids): 82 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.02 244.05 Primal Chuck 170.00 162.13 Primal Round 175.11 170.02 Primal Loin 247.33 216.67 Primal Brisket 137.12 135.46 Primal Short Plate 123.34 128.45 Primal Flank 107.05 98.37 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/12 66 55 7 21 150 191.67 177.04 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.15 177.00 -------------------------------------------------------------------------------- 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 36.78 loads 1,471,117 pounds Select Cuts 22.25 loads 890,148 pounds Trimmings 6.75 loads 269,963 pounds Ground Beef 15.99 load 639,651 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 17 160,894 590.00 613.37 601.87 112A 3 Rib, ribeye, bnls, light 8 46,156 655.00 736.50 686.87 112A 3 Rib, ribeye, bnls, heavy 11 42,431 631.00 672.00 640.20 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 4,654 190.00 202.00 200.13 114A 3 Chuck, shoulder clod, trmd 8 25,274 205.73 218.75 210.09 114D 3 Chuck, clod, top blade 4 6,018 280.00 285.00 282.16 114E 3 Chuck, clod, arm roast 5 29,486 234.40 267.40 237.45 114F 5 Chuck, clod tender (IM) 4 5,840 325.00 375.00 335.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 6 17,645 300.00 328.75 314.52 116B 1 Chuck, chuck tender (IM) 8 26,666 223.00 240.00 229.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 16,997 209.00 235.00 214.45 120A 3 Brisket, point/off, bnls 4 4,988 364.00 380.00 370.18 123A 3 Short Plate, short rib 9 26,230 305.00 367.00 354.98 130 4 Chuck, short rib 11 33,326 219.00 250.00 232.69 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 107,249 230.00 244.00 239.69 168 1 Round, top inside round 17 73,738 200.00 214.65 202.52 168 3 Round, top inside round 9 91,520 210.00 224.65 216.97 169 5 Round, top inside, denuded 11 58,318 239.00 248.00 245.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 44,981 241.00 262.00 255.69 171C 3 Round, eye of round (IM) 15 71,487 257.27 276.75 271.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 49,816 484.50 510.00 489.03 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 8,110 427.00 443.00 427.83 180 3 Loin, strip, bnls, 0x1 30 92,823 482.00 530.00 494.92 184 1 Loin, top butt, bnls, heavy 6 6,584 295.00 311.50 300.19 184 3 Loin, top butt, boneless 23 209,218 303.00 325.00 312.92 185A 4 Loin, bottom sirloin, flap 12 19,146 330.00 355.00 334.60 185B 1 Loin, ball-tip, bnls, heavy 4 7,515 225.81 240.00 238.70 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 8,436 339.00 370.00 348.03 189A 4 Loin, tndrloin, trmd, heavy 25 47,787 970.00 1111.00 1014.27 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 16,062 465.00 505.00 470.72 ------------------------------------------------------------------------------- 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 5 24,086 475.00 499.00 488.82 112A 3 Rib, ribeye, bnls, light 4 9,518 530.00 550.00 532.73 112A 3 Rib, ribeye, bnls, heavy 12 39,146 475.47 540.00 503.54 113C 1 Chuck, semi-bnls, neck/off 3 12,273 211.00 226.50 211.70 114 1 Chuck, shoulder clod 4 82,595 199.92 206.00 200.04 114A 3 Chuck, shoulder clod, trmd 6 11,109 207.00 215.00 210.71 114D 3 Chuck, clod, top blade 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 13 45,366 256.00 288.60 266.84 116B 1 Chuck, chuck tender (IM) 4 19,615 226.00 233.75 228.41

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 86,971 205.00 225.00 215.40 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 11,712 270.71 291.00 289.41 130 4 Chuck, short rib 7 11,926 222.00 260.00 240.98 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 12,776 232.00 250.00 242.65 168 1 Round, top inside round 6 19,555 202.00 210.00 206.98 168 3 Round, top inside round 9 61,057 203.21 220.00 210.34 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 11,540 233.00 259.00 242.39 171C 3 Round, eye of round (IM) 6 16,580 235.00 245.00 239.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 1,816 420.00 436.00 423.52 175 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 18 109,167 391.00 413.75 398.97 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 7 42,750 253.20 285.00 262.29 185A 4 Loin, bottom sirloin, flap 3 6,366 324.00 342.75 329.64 185B 1 Loin, ball-tip, bnls, heavy 3 5,448 226.00 236.00 232.56 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 7,014 846.36 942.37 892.50 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 11,358 445.00 473.00 445.69 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 21 96,084 325.00 360.00 331.48 121C 4 Plate, Outside Skirt (IM) 11 17,344 513.00 555.11 530.27 121E 6 Outside Skirt, pld (IM) 6 11,487 880.00 910.00 884.70

Cap, Wedge Meat & (IM) Lean 19 58,616 242.00 280.00 257.59

Pectoral Meat 7 34,293 263.53 285.30 273.07 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 249,417 149.00 159.98 152.16 Ground Beef 75% 0 0 Ground Beef 81% 11 49,941 181.00 187.00 183.17 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 11 56,239 240.00 254.87 244.39 Ground Beef Chuck 80% 16 113,773 183.80 193.00 188.05 Ground Beef Round 85% 13 64,525 208.49 222.00 217.70 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 12 264,013 53.00 58.50 55.03 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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