USDA Boxed Beef Cutout Midday 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 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: 188.66 181.49 Change from prior day: 1.49 0.59 ------------------------------------------------------------------------------- Choice/Select spread: 7.17

Total Load Count (Cuts, Trimmings, Grids): 147 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.56 270.46 Primal Chuck 158.01 154.60 Primal Round 158.95 158.36 Primal Loin 247.15 228.54 Primal Brisket 137.06 133.99 Primal Short Plate 145.63 147.14 Primal Flank 123.52 120.25 -------------------------------------------------------------------------------- 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 54.54 loads 2,181,428 pounds Select Cuts 51.16 loads 2,046,525 pounds Trimmings 9.12 loads 364,646 pounds Ground Beef 32.62 load 1,304,958 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 36 63,629 532.88 577.28 551.20 112A 3 Rib, ribeye, bnls, light 21 30,305 588.48 631.28 606.43 112A 3 Rib, ribeye, bnls, heavy 78 79,808 580.00 631.28 602.79 113C 1 Chuck, semi-bnls, neck/off 7 4,108 198.40 205.00 201.04 114 1 Chuck, shoulder clod 11 26,268 184.84 203.00 188.30 114A 3 Chuck, shoulder clod, trmd 39 134,716 189.00 206.00 197.06 114D 3 Chuck, clod, top blade 3 4,398 279.00 289.17 281.62 114E 3 Chuck, clod, arm roast 3 1,552 225.00 240.17 226.65 114F 5 Chuck, clod tender (IM) 19 12,156 406.50 446.00 415.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 75 237,180 217.75 236.00 224.18 116B 1 Chuck, chuck tender (IM) 46 82,564 199.00 213.00 207.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 74,177 198.00 212.00 200.15 120A 3 Brisket, point/off, bnls 16 18,485 344.00 370.00 357.06 123A 3 Short Plate, short rib 29 23,592 430.00 456.00 440.86 130 4 Chuck, short rib 37 24,000 308.20 349.59 333.15 160 1 Round, bone-in 5 13,655 190.00 201.00 191.86 161 1 Round, boneless 6 4,628 189.80 204.25 195.64

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 68 164,509 215.00 232.00 220.38 168 1 Round, top inside round 44 56,831 193.00 207.28 197.61 168 3 Round, top inside round 18 83,438 204.00 222.54 205.52 169 5 Round, top inside, denuded 14 15,719 233.00 247.00 234.86

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 6,462 191.00 204.00 196.23 171B 3 Round, outside round 68 207,235 198.02 212.28 202.77 171C 3 Round, eye of round (IM) 62 85,656 202.58 215.00 206.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 22,288 440.25 465.60 444.67 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 14,947 413.00 427.00 416.00 180 3 Loin, strip, bnls, 0x1 59 73,057 469.00 514.00 486.56 184 1 Loin, top butt, bnls, heavy 27 24,356 290.00 317.28 297.28 184 3 Loin, top butt, boneless 39 53,747 314.00 332.28 323.83 185A 4 Loin, bottom sirloin, flap 33 146,036 315.54 362.00 324.58 185B 1 Loin, ball-tip, bnls, heavy 29 43,245 215.00 231.00 221.46 185C 1 Loin, sirloin, tri-tip (IM) 14 75,824 240.50 265.62 241.77 185D 4 Loin, tri-tip, pld (IM) 14 31,036 323.00 376.00 332.11 189A 4 Loin, tndrloin, trmd, heavy 60 56,129 880.00 946.00 906.39 191A 4 Loin, butt tender, trimmed 9 12,739 897.87 950.00 927.41 193 4 Flank, flank steak (IM) 11 11,171 465.00 486.00 469.00 ------------------------------------------------------------------------------- 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 14 36,825 509.54 549.28 511.00 112A 3 Rib, ribeye, bnls, light 14 11,254 570.00 590.00 573.39 112A 3 Rib, ribeye, bnls, heavy 52 207,722 538.00 594.00 561.57 113C 1 Chuck, semi-bnls, neck/off 17 25,217 199.00 215.41 204.59 114 1 Chuck, shoulder clod 10 83,590 183.00 190.00 186.14 114A 3 Chuck, shoulder clod, trmd 20 71,990 194.00 206.00 196.75 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 19,898 365.00 366.51 365.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 178,661 214.75 228.84 221.18 116B 1 Chuck, chuck tender (IM) 20 35,037 199.00 211.66 202.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 357,434 189.04 210.00 192.28 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 3,557 308.20 335.00 317.78 160 1 Round, bone-in 161 1 Round, boneless 4 6,385 198.00 204.25 200.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 62,444 208.00 222.00 212.68 168 1 Round, top inside round 23 25,832 195.00 205.41 197.67 168 3 Round, top inside round 16 51,686 204.00 215.37 206.00 169 5 Round, top inside, denuded 6 21,754 233.00 240.00 238.22

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 144,191 199.00 210.00 201.70 171C 3 Round, eye of round (IM) 20 36,941 200.80 217.30 208.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 32,424 435.00 477.28 439.08 175 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 23 61,211 450.00 480.00 452.53 184 1 Loin, top butt, bnls, heavy 21 15,904 245.00 260.41 247.57 184 3 Loin, top butt, boneless 35 228,298 253.00 270.17 258.16 185A 4 Loin, bottom sirloin, flap 12 49,404 316.16 345.00 321.73 185B 1 Loin, ball-tip, bnls, heavy 17 27,627 208.00 228.00 214.61 185C 1 Loin, sirloin, tri-tip (IM) 9 36,524 230.00 251.50 231.73 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 32,743 849.50 920.00 866.92 191A 4 Loin, butt tender, trimmed 6 3,754 825.00 870.41 829.27 193 4 Flank, flank steak (IM) 9 10,785 449.08 460.17 456.77 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 8 41,631 90.00 120.00 94.31 121D 4 Plate, Inside Skirt (IM) 25 45,650 369.00 420.00 379.70 121C 4 Plate, Outside Skirt (IM) 12 17,755 440.50 478.00 465.14 121E 6 Outside Skirt, pld (IM) 10 27,915 506.00 675.00 555.22

Cap, Wedge Meat & (IM) Lean 46 115,172 231.00 245.50 233.86

Pectoral Meat 29 23,642 234.75 259.28 243.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 32 126,726 159.34 177.66 170.02 Ground Beef 75% Ground Beef 81% 73 337,359 173.75 191.00 181.45 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 28 73,712 229.00 252.00 242.46 Ground Beef Chuck 80% 44 246,801 178.94 194.00 189.28 Ground Beef Round 85% 37 392,052 212.00 222.00 216.89 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% 3 4,526 184.00 192.25 191.14 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 8 296,396 109.00 110.68 110.30 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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