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USDA Boxed Beef Cutout Closing Prices for August 26

August 26 (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: 195.80 184.14 Change from prior day: (0.39) 0.05 ------------------------------------------------------------------------------- Choice/Select spread: 11.66

Total Load Count (Cuts, Trimmings, Grids): 107 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 306.93 273.11 Primal Chuck 165.37 161.81 Primal Round 166.47 165.80 Primal Loin 253.73 222.72 Primal Brisket 142.06 139.36 Primal Short Plate 139.05 141.14 Primal Flank 120.93 118.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/23 66 54 18 16 153 196.19 184.09 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.66 184.95 -------------------------------------------------------------------------------- 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 42.28 loads 1,691,131 pounds Select Cuts 37.05 loads 1,482,019 pounds Trimmings 4.66 loads 186,568 pounds Ground Beef 23.36 load 934,366 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 23 84,721 570.00 627.00 583.64 112A 3 Rib, ribeye, bnls, light 8 5,035 678.00 685.00 681.64 112A 3 Rib, ribeye, bnls, heavy 21 57,649 628.00 688.00 646.41 113C 1 Chuck, semi-bnls, neck/off 3 11,593 207.00 214.00 207.22 114 1 Chuck, shoulder clod 9 60,065 196.00 203.00 201.13 114A 3 Chuck, shoulder clod, trmd 25 100,367 203.20 218.21 208.29 114D 3 Chuck, clod, top blade 7 5,827 274.00 285.00 281.88 114E 3 Chuck, clod, arm roast 9 6,623 236.56 245.25 240.07 114F 5 Chuck, clod tender (IM) 7 6,356 413.20 425.70 419.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 348,082 228.00 256.21 248.82 116B 1 Chuck, chuck tender (IM) 14 34,481 217.00 236.00 228.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 41,963 207.23 221.00 212.25 120A 3 Brisket, point/off, bnls 7 3,782 360.00 399.00 376.94 123A 3 Short Plate, short rib 30 74,986 384.00 483.00 415.36 130 4 Chuck, short rib 13 15,196 308.00 350.00 329.03 160 1 Round, bone-in 3 1,717 198.00 199.00 198.17 161 1 Round, boneless 4 4,313 197.50 208.00 206.20

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 75,127 228.00 253.00 234.81 168 1 Round, top inside round 11 26,502 190.41 209.93 204.98 168 3 Round, top inside round 14 88,086 207.00 220.23 213.87 169 5 Round, top inside, denuded 5 7,755 247.00 255.00 249.52

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 28 96,841 212.00 235.70 222.01 171C 3 Round, eye of round (IM) 29 123,414 207.45 234.00 217.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 37,588 440.00 519.50 471.29 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 7,635 440.00 488.00 451.01 180 3 Loin, strip, bnls, 0x1 24 28,220 490.00 540.00 517.08 184 1 Loin, top butt, bnls, heavy 10 8,555 292.50 305.19 299.70 184 3 Loin, top butt, boneless 11 10,284 315.00 341.50 324.66 185A 4 Loin, bottom sirloin, flap 13 88,296 332.00 354.00 340.53 185B 1 Loin, ball-tip, bnls, heavy 11 27,182 197.52 225.00 213.14 185C 1 Loin, sirloin, tri-tip (IM) 12 31,519 228.00 276.50 249.89 185D 4 Loin, tri-tip, pld (IM) 14 25,227 324.00 378.00 348.59 189A 4 Loin, tndrloin, trmd, heavy 18 24,148 935.00 1021.00 964.69 191A 4 Loin, butt tender, trimmed 5 4,970 800.00 947.54 855.55 193 4 Flank, flank steak (IM) 18 24,483 449.86 479.00 461.65 ------------------------------------------------------------------------------- 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 11 7,297 482.00 531.50 515.03 112A 3 Rib, ribeye, bnls, light 9 45,363 575.00 590.00 579.51 112A 3 Rib, ribeye, bnls, heavy 20 81,548 560.00 589.92 572.02 113C 1 Chuck, semi-bnls, neck/off 9 10,524 196.43 213.00 204.89 114 1 Chuck, shoulder clod 5 23,124 201.05 203.00 201.58 114A 3 Chuck, shoulder clod, trmd 10 122,778 200.00 213.00 202.95 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 17,220 330.00 360.00 333.41 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 22 161,594 233.83 247.39 239.63 116B 1 Chuck, chuck tender (IM) 11 21,572 222.00 230.00 224.79

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 28,189 200.58 224.22 206.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 11,221 401.93 466.00 441.60 130 4 Chuck, short rib 17 38,593 320.00 351.00 323.01 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 1,381 206.50 208.00 207.32

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 26,497 230.00 242.00 234.05 168 1 Round, top inside round 10 70,291 201.66 215.00 203.19 168 3 Round, top inside round 8 22,107 214.60 225.00 217.82 169 5 Round, top inside, denuded 3 1,890 249.00 261.29 251.12

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 48,485 208.00 236.50 216.94 171C 3 Round, eye of round (IM) 17 65,155 215.54 228.55 219.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 58,328 362.50 475.00 401.78 175 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 29 145,705 365.00 472.46 390.97 184 1 Loin, top butt, bnls, heavy 6 59,583 244.34 250.00 245.32 184 3 Loin, top butt, boneless 17 75,454 242.45 271.00 252.24 185A 4 Loin, bottom sirloin, flap 5 25,401 332.00 346.50 334.04 185B 1 Loin, ball-tip, bnls, heavy 10 116,042 190.00 212.00 203.07 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 6,140 861.14 890.00 873.29 191A 4 Loin, butt tender, trimmed 7 2,300 827.39 866.00 831.26 193 4 Flank, flank steak (IM) 4 12,204 449.00 465.00 451.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 13,629 75.00 100.00 98.67 121D 4 Plate, Inside Skirt (IM) 12 16,911 363.00 391.21 375.90 121C 4 Plate, Outside Skirt (IM) 15 35,188 392.39 476.00 416.57 121E 6 Outside Skirt, pld (IM) 14 19,507 540.00 667.05 562.05

Cap, Wedge Meat & (IM) Lean 30 65,143 230.00 255.00 238.86

Pectoral Meat 11 14,624 238.00 255.00 246.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 235,316 170.00 187.29 178.88 Ground Beef 75% Ground Beef 81% 30 186,889 186.00 207.44 193.86 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 20,764 225.70 244.59 234.87 Ground Beef Chuck 80% 19 263,703 185.50 212.00 192.53 Ground Beef Round 85% 12 28,684 216.00 223.04 218.38 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% 4 5,407 189.55 198.00 195.52 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 7 186,568 107.50 110.00 109.70 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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