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USDA Boxed Beef Cutout Closing Prices for August 7

August 7 (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: 188.66 181.67 Change from prior day: 1.49 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 7.00

Total Load Count (Cuts, Trimmings, Grids): 212 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.84 271.19 Primal Chuck 158.63 155.61 Primal Round 159.18 158.32 Primal Loin 246.70 228.54 Primal Brisket 137.45 133.84 Primal Short Plate 143.06 144.66 Primal Flank 123.37 119.97 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/06 73 45 1 24 144 187.17 180.90 08/05 58 38 6 22 123 186.46 180.54 08/02 84 68 5 17 174 187.21 180.90 08/01 93 52 8 22 175 186.66 181.53 07/31 112 58 9 34 213 186.32 181.65 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 186.76 181.10 -------------------------------------------------------------------------------- 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 84.81 loads 3,392,226 pounds Select Cuts 73.09 loads 2,923,428 pounds Trimmings 15.18 loads 607,202 pounds Ground Beef 39.31 load 1,572,554 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 49 70,291 532.88 577.28 550.74 112A 3 Rib, ribeye, bnls, light 28 47,191 588.48 632.00 612.31 112A 3 Rib, ribeye, bnls, heavy 115 125,968 580.00 631.28 604.36 113C 1 Chuck, semi-bnls, neck/off 8 7,231 198.40 205.00 201.45 114 1 Chuck, shoulder clod 16 94,348 184.84 203.00 186.84 114A 3 Chuck, shoulder clod, trmd 59 179,811 189.00 206.00 197.30 114D 3 Chuck, clod, top blade 7 20,969 270.00 289.17 273.75 114E 3 Chuck, clod, arm roast 9 17,208 225.00 240.17 225.35 114F 5 Chuck, clod tender (IM) 21 15,862 406.50 446.00 416.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 136 366,155 217.05 238.00 223.51 116B 1 Chuck, chuck tender (IM) 53 92,214 199.00 213.00 207.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 89 119,022 197.00 212.00 201.40 120A 3 Brisket, point/off, bnls 22 42,111 340.00 370.00 351.07 123A 3 Short Plate, short rib 47 44,300 428.00 465.00 439.70 130 4 Chuck, short rib 56 46,016 308.20 349.59 330.48 160 1 Round, bone-in 8 24,677 187.00 201.00 189.84 161 1 Round, boneless 7 9,182 189.80 204.25 199.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 117 262,518 215.00 235.00 221.09 168 1 Round, top inside round 76 99,127 193.00 217.00 198.45 168 3 Round, top inside round 27 106,797 204.00 222.54 205.88 169 5 Round, top inside, denuded 16 23,939 233.00 247.00 234.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 8,682 191.00 204.00 196.60 171B 3 Round, outside round 98 296,135 198.02 218.00 203.12 171C 3 Round, eye of round (IM) 101 132,814 200.00 220.05 207.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 34,577 425.00 465.60 442.84 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 15 17,386 413.00 427.00 415.86 180 3 Loin, strip, bnls, 0x1 92 121,170 469.00 515.00 488.53 184 1 Loin, top butt, bnls, heavy 38 38,606 290.00 317.28 298.25 184 3 Loin, top butt, boneless 63 80,012 314.00 338.00 323.61 185A 4 Loin, bottom sirloin, flap 59 183,470 310.00 362.00 326.69 185B 1 Loin, ball-tip, bnls, heavy 46 99,797 198.00 231.00 211.65 185C 1 Loin, sirloin, tri-tip (IM) 20 93,215 240.00 265.62 242.56 185D 4 Loin, tri-tip, pld (IM) 33 57,661 321.00 376.00 336.92 189A 4 Loin, tndrloin, trmd, heavy 93 88,895 851.50 976.00 909.34 191A 4 Loin, butt tender, trimmed 10 12,866 897.87 950.00 927.34 193 4 Flank, flank steak (IM) 19 19,538 465.00 486.00 471.54 ------------------------------------------------------------------------------- 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 18 38,138 491.00 549.28 511.14 112A 3 Rib, ribeye, bnls, light 18 18,695 570.00 590.00 573.20 112A 3 Rib, ribeye, bnls, heavy 61 220,914 538.00 594.00 562.17 113C 1 Chuck, semi-bnls, neck/off 26 38,548 199.00 215.41 205.13 114 1 Chuck, shoulder clod 13 93,778 180.00 190.00 186.45 114A 3 Chuck, shoulder clod, trmd 28 90,309 194.00 206.00 196.94 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 21,718 365.00 370.00 365.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 60 376,578 212.05 228.84 220.19 116B 1 Chuck, chuck tender (IM) 23 45,671 199.00 225.00 205.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 403,315 189.04 210.00 192.39 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 12,521 366.00 470.00 388.32 130 4 Chuck, short rib 13 12,947 304.00 335.00 315.65 160 1 Round, bone-in 161 1 Round, boneless 5 6,449 198.00 204.25 200.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 85,619 208.00 222.00 214.56 168 1 Round, top inside round 27 45,139 194.00 205.41 196.40 168 3 Round, top inside round 23 73,849 195.00 225.00 205.77 169 5 Round, top inside, denuded 8 22,202 233.00 255.00 238.50

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 39 187,162 195.00 210.00 201.42 171C 3 Round, eye of round (IM) 32 72,608 195.00 217.30 208.59 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 41,450 434.04 477.28 441.45 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 27 65,281 450.00 481.00 452.98 184 1 Loin, top butt, bnls, heavy 23 16,922 245.00 260.41 247.70 184 3 Loin, top butt, boneless 45 256,944 253.00 270.17 258.89 185A 4 Loin, bottom sirloin, flap 19 71,427 316.16 350.00 323.23 185B 1 Loin, ball-tip, bnls, heavy 21 35,294 207.50 228.00 214.96 185C 1 Loin, sirloin, tri-tip (IM) 17 97,404 230.00 251.86 231.80 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 42,372 849.50 920.00 865.37 191A 4 Loin, butt tender, trimmed 7 4,346 825.00 870.41 828.69 193 4 Flank, flank steak (IM) 12 15,109 439.00 470.00 454.31 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 50,505 85.00 120.00 92.72 121D 4 Plate, Inside Skirt (IM) 34 54,269 369.00 420.00 378.82 121C 4 Plate, Outside Skirt (IM) 23 51,696 364.00 478.00 410.07 121E 6 Outside Skirt, pld (IM) 17 60,203 500.00 675.00 547.33

Cap, Wedge Meat & (IM) Lean 57 174,305 231.00 259.28 235.21

Pectoral Meat 47 84,904 234.50 259.28 241.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 51 250,824 159.34 189.00 169.39 Ground Beef 75% Ground Beef 81% 82 407,647 171.00 205.28 181.08 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 76,060 229.00 252.00 242.53 Ground Beef Chuck 80% 46 254,960 178.94 194.00 189.24 Ground Beef Round 85% 42 414,010 212.00 222.00 216.93 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% 6 8,646 183.25 192.25 188.50 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 16 538,952 106.12 111.00 109.11 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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