USDA Boxed Beef Cutout Midday 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 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: 195.69 183.22 Change from prior day: (0.50) (0.87) ------------------------------------------------------------------------------- Choice/Select spread: 12.47

Total Load Count (Cuts, Trimmings, Grids): 66 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 307.87 271.97 Primal Chuck 165.76 160.98 Primal Round 166.20 165.92 Primal Loin 252.78 220.50 Primal Brisket 142.01 138.48 Primal Short Plate 138.24 140.36 Primal Flank 120.79 118.47 -------------------------------------------------------------------------------- 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 25.30 loads 1,012,058 pounds Select Cuts 24.67 loads 986,713 pounds Trimmings 0.28 loads 11,200 pounds Ground Beef 15.93 load 637,061 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 9 53,235 570.00 616.00 582.11 112A 3 Rib, ribeye, bnls, light 7 4,513 678.00 685.00 681.83 112A 3 Rib, ribeye, bnls, heavy 9 12,726 654.31 687.00 661.97 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 4 5,411 197.91 203.00 199.61 114A 3 Chuck, shoulder clod, trmd 6 18,172 207.05 213.52 211.79 114D 3 Chuck, clod, top blade 3 4,464 280.35 285.00 282.60 114E 3 Chuck, clod, arm roast 4 4,029 236.56 240.65 238.62 114F 5 Chuck, clod tender (IM) 4 4,525 413.20 425.00 417.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 301,164 228.00 253.00 249.84 116B 1 Chuck, chuck tender (IM) 5 13,656 225.00 236.00 231.77

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 26,307 208.76 221.00 214.13 120A 3 Brisket, point/off, bnls 3 2,407 360.00 385.00 380.22 123A 3 Short Plate, short rib 20 59,143 384.00 483.00 407.39 130 4 Chuck, short rib 9 11,775 309.00 350.00 330.74 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 30,888 228.00 253.00 235.97 168 1 Round, top inside round 10 26,092 190.41 207.00 204.90 168 3 Round, top inside round 7 70,871 207.00 218.00 212.72 169 5 Round, top inside, denuded 3 7,027 249.00 249.65 249.03

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 40,893 212.00 235.70 218.69 171C 3 Round, eye of round (IM) 10 57,304 207.45 234.00 210.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 30,239 440.00 488.00 465.90 175 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 13 14,269 490.00 536.50 515.23 184 1 Loin, top butt, bnls, heavy 7 7,421 295.00 305.19 300.64 184 3 Loin, top butt, boneless 7 10,341 315.00 352.00 327.92 185A 4 Loin, bottom sirloin, flap 9 45,204 332.00 354.00 336.10 185B 1 Loin, ball-tip, bnls, heavy 8 25,071 197.52 220.50 212.15 185C 1 Loin, sirloin, tri-tip (IM) 10 31,218 228.00 275.50 249.65 185D 4 Loin, tri-tip, pld (IM) 3 15,336 324.00 345.13 339.45 189A 4 Loin, tndrloin, trmd, heavy 11 11,607 935.00 945.00 938.51 191A 4 Loin, butt tender, trimmed 3 3,589 800.00 902.39 820.74 193 4 Flank, flank steak (IM) 7 18,539 449.86 478.00 460.43 ------------------------------------------------------------------------------- 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 3 1,629 510.00 522.00 516.03 112A 3 Rib, ribeye, bnls, light 6 43,329 575.00 580.00 579.31 112A 3 Rib, ribeye, bnls, heavy 11 60,861 560.00 585.00 569.30 113C 1 Chuck, semi-bnls, neck/off 4 4,998 196.43 210.00 197.41 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 99,158 200.00 213.00 201.86 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 16,902 330.00 360.00 332.99 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 14 121,285 233.83 247.39 238.75 116B 1 Chuck, chuck tender (IM) 5 12,324 222.51 227.50 226.63

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 18,397 200.58 210.00 204.42 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,699 416.45 450.00 426.34 130 4 Chuck, short rib 5 31,394 320.00 339.00 321.58 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 2,502 232.00 235.00 233.47 168 1 Round, top inside round 5 7,421 201.66 210.00 205.07 168 3 Round, top inside round 5 11,633 214.60 218.00 214.93 169 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 6 34,878 216.00 236.50 217.21 171C 3 Round, eye of round (IM) 6 12,031 220.00 228.55 228.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 50,914 362.50 475.00 392.84 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 68,626 365.00 472.46 394.96 184 1 Loin, top butt, bnls, heavy 5 45,743 244.34 250.00 244.49 184 3 Loin, top butt, boneless 10 64,175 242.45 268.00 249.96 185A 4 Loin, bottom sirloin, flap 3 24,203 332.00 346.50 333.75 185B 1 Loin, ball-tip, bnls, heavy 7 103,461 190.00 205.00 202.33 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 3,237 861.14 890.00 872.81 191A 4 Loin, butt tender, trimmed 3 2,048 827.39 830.00 829.60 193 4 Flank, flank steak (IM) 3 11,177 449.00 465.00 449.83 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 13,393 83.00 100.00 99.09 121D 4 Plate, Inside Skirt (IM) 5 8,078 365.13 390.00 382.17 121C 4 Plate, Outside Skirt (IM) 10 13,664 392.39 440.00 402.15 121E 6 Outside Skirt, pld (IM) 12 17,584 540.00 645.00 553.26

Cap, Wedge Meat & (IM) Lean 19 41,595 230.00 255.00 238.15

Pectoral Meat 9 12,735 240.00 255.00 247.19 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 179,095 170.00 187.29 179.71 Ground Beef 75% Ground Beef 81% 20 66,729 187.00 207.44 193.46 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 15,216 225.70 244.59 232.63 Ground Beef Chuck 80% 16 196,027 185.50 205.00 188.16 Ground Beef Round 85% 8 8,951 216.00 223.04 218.43 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% 0 0 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 0 0 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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