USDA Boxed Beef Cutout Midday Prices for August 23

August 23 (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: 195.94 184.60 Change from prior day: 0.10 (0.68) ------------------------------------------------------------------------------- Choice/Select spread: 11.35

Total Load Count (Cuts, Trimmings, Grids): 101 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 306.25 270.05 Primal Chuck 167.24 162.19 Primal Round 166.05 165.29 Primal Loin 252.70 226.80 Primal Brisket 141.98 138.66 Primal Short Plate 138.90 140.95 Primal Flank 120.82 118.31 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/22 54 43 3 13 113 195.84 185.28 08/21 81 69 10 35 195 195.46 184.44 08/20 67 59 6 18 150 195.60 184.82 08/19 39 41 12 18 110 195.22 186.15 08/16 68 39 9 14 130 194.39 186.39 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.30 185.41 -------------------------------------------------------------------------------- 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 40.71 loads 1,628,234 pounds Select Cuts 39.02 loads 1,560,947 pounds Trimmings 11.49 loads 459,571 pounds Ground Beef 9.90 load 395,830 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 13 50,074 589.86 621.56 595.24 112A 3 Rib, ribeye, bnls, light 5 6,754 654.00 690.00 671.03 112A 3 Rib, ribeye, bnls, heavy 40 109,402 610.00 690.00 675.46 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 52,153 188.00 207.00 199.58 114A 3 Chuck, shoulder clod, trmd 13 39,782 197.00 218.26 209.80 114D 3 Chuck, clod, top blade 6 4,253 276.75 294.75 283.93 114E 3 Chuck, clod, arm roast 8 49,189 230.95 255.00 236.95 114F 5 Chuck, clod tender (IM) 8 5,721 415.00 425.50 420.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 51,851 227.00 257.00 243.34 116B 1 Chuck, chuck tender (IM) 5 13,803 220.00 225.00 224.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 78,708 201.00 221.00 207.63 120A 3 Brisket, point/off, bnls 7 7,780 355.95 386.00 377.13 123A 3 Short Plate, short rib 8 12,531 430.00 471.00 438.09 130 4 Chuck, short rib 6 17,270 321.50 351.67 325.16 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 114,093 231.85 247.00 236.42 168 1 Round, top inside round 7 29,994 200.00 221.50 205.65 168 3 Round, top inside round 14 135,944 207.00 224.00 213.12 169 5 Round, top inside, denuded 16 61,272 241.25 261.67 246.88

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 73,073 214.16 224.00 218.78 171C 3 Round, eye of round (IM) 30 70,840 210.00 230.00 219.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 36,271 456.50 502.00 467.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 4,543 423.00 447.00 437.64 180 3 Loin, strip, bnls, 0x1 40 165,101 495.00 539.46 517.30 184 1 Loin, top butt, bnls, heavy 5 7,196 295.00 312.46 300.08 184 3 Loin, top butt, boneless 27 104,720 328.00 347.00 333.50 185A 4 Loin, bottom sirloin, flap 11 18,581 332.62 361.04 345.69 185B 1 Loin, ball-tip, bnls, heavy 8 13,515 200.00 215.00 212.60 185C 1 Loin, sirloin, tri-tip (IM) 7 4,164 240.54 277.50 266.16 185D 4 Loin, tri-tip, pld (IM) 11 12,797 358.46 377.00 365.50 189A 4 Loin, tndrloin, trmd, heavy 30 69,975 915.80 1005.00 958.57 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 8 7,277 465.00 473.00 466.77 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 30,194 575.00 589.00 579.48 112A 3 Rib, ribeye, bnls, heavy 20 27,100 560.00 598.42 571.21 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 9 202,241 187.00 206.00 192.24 114A 3 Chuck, shoulder clod, trmd 5 60,222 207.00 213.00 208.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 11,643 360.00 365.80 362.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 188,835 231.00 251.00 233.46 116B 1 Chuck, chuck tender (IM) 5 10,716 223.00 225.00 224.30

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 9,196 193.00 213.00 196.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 8,480 410.00 461.00 441.24 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 12,717 229.10 241.50 233.77 168 1 Round, top inside round 4 14,729 195.54 205.64 202.16 168 3 Round, top inside round 6 36,518 214.50 224.00 214.95 169 5 Round, top inside, denuded 3 1,328 243.00 260.50 251.81

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,259 206.00 211.00 208.14 171B 3 Round, outside round 5 12,316 207.59 223.00 217.14 171C 3 Round, eye of round (IM) 9 31,349 211.00 231.50 216.82 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 4,797 413.41 461.00 430.33 175 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 7 11,763 392.06 438.75 402.35 184 1 Loin, top butt, bnls, heavy 5 23,061 237.00 249.65 238.12 184 3 Loin, top butt, boneless 7 20,414 250.03 275.20 254.74 185A 4 Loin, bottom sirloin, flap 5 78,641 330.00 350.00 330.50 185B 1 Loin, ball-tip, bnls, heavy 12 39,548 198.00 222.00 203.28 185C 1 Loin, sirloin, tri-tip (IM) 7 32,878 230.00 245.00 238.57 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 17,676 840.00 926.00 858.95 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 388,010 80.00 80.00 80.00 121D 4 Plate, Inside Skirt (IM) 9 31,098 359.00 392.00 365.19 121C 4 Plate, Outside Skirt (IM) 14 35,151 368.00 451.46 382.49 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 28 169,293 229.00 255.50 231.87

Pectoral Meat 9 30,703 241.00 255.00 248.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 109,450 165.68 181.00 172.96 Ground Beef 75% Ground Beef 81% 12 141,663 177.00 198.00 192.47 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 5,787 232.04 243.50 233.23 Ground Beef Chuck 80% 9 41,410 180.00 209.00 198.34 Ground Beef Round 85% 4 53,076 211.00 217.00 212.93 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 12 459,571 100.85 109.77 103.14 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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