USDA Boxed Beef Cutout Closing Prices for August 27

August 27 (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: 196.09 185.64 Change from prior day: 0.29 1.50 ------------------------------------------------------------------------------- Choice/Select spread: 10.44

Total Load Count (Cuts, Trimmings, Grids): 142 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 308.43 274.22 Primal Chuck 165.77 164.00 Primal Round 166.97 165.63 Primal Loin 251.62 223.95 Primal Brisket 141.51 140.44 Primal Short Plate 144.29 147.18 Primal Flank 120.62 119.28 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/26 42 37 5 23 107 195.80 184.14 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.78 184.55 -------------------------------------------------------------------------------- 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 69.00 loads 2,760,030 pounds Select Cuts 53.39 loads 2,135,412 pounds Trimmings 3.60 loads 144,001 pounds Ground Beef 16.43 load 657,191 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 38 151,701 544.56 637.00 598.91 112A 3 Rib, ribeye, bnls, light 8 20,942 676.12 710.00 679.47 112A 3 Rib, ribeye, bnls, heavy 48 121,567 650.31 688.00 661.05 113C 1 Chuck, semi-bnls, neck/off 7 29,829 205.00 217.42 210.85 114 1 Chuck, shoulder clod 10 45,650 195.00 211.00 199.43 114A 3 Chuck, shoulder clod, trmd 14 56,735 205.00 220.00 212.06 114D 3 Chuck, clod, top blade 5 6,361 267.89 280.00 269.42 114E 3 Chuck, clod, arm roast 7 9,462 230.74 255.60 252.27 114F 5 Chuck, clod tender (IM) 11 11,515 397.00 425.50 413.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 216,253 229.00 260.00 245.53 116B 1 Chuck, chuck tender (IM) 16 15,521 222.00 235.50 228.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 197,568 200.00 225.00 206.22 120A 3 Brisket, point/off, bnls 9 8,911 358.00 387.00 369.69 123A 3 Short Plate, short rib 22 68,862 416.31 480.00 435.92 130 4 Chuck, short rib 21 48,805 310.00 348.00 322.02 160 1 Round, bone-in 7 8,744 190.50 224.00 196.10 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 50 158,841 220.00 255.00 238.89 168 1 Round, top inside round 17 59,577 200.44 222.00 207.02 168 3 Round, top inside round 32 219,346 207.00 230.00 214.84 169 5 Round, top inside, denuded 25 89,197 248.00 255.00 251.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 10,185 199.00 210.57 200.54 171B 3 Round, outside round 42 214,633 210.00 235.60 217.33 171C 3 Round, eye of round (IM) 38 81,654 210.00 237.05 220.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 135,039 460.00 519.50 477.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 10,499 428.00 469.00 440.60 180 3 Loin, strip, bnls, 0x1 32 137,790 460.00 543.00 493.87 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 27 144,993 304.00 346.00 326.43 185A 4 Loin, bottom sirloin, flap 13 63,051 333.00 366.00 341.69 185B 1 Loin, ball-tip, bnls, heavy 9 42,102 215.00 225.00 217.92 185C 1 Loin, sirloin, tri-tip (IM) 10 17,026 253.00 282.00 257.18 185D 4 Loin, tri-tip, pld (IM) 13 6,288 360.00 393.00 370.55 189A 4 Loin, tndrloin, trmd, heavy 25 82,113 927.15 1041.00 943.97 191A 4 Loin, butt tender, trimmed 7 4,173 905.60 950.00 908.62 193 4 Flank, flank steak (IM) 21 34,649 455.93 486.00 459.44 ------------------------------------------------------------------------------- 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 19 67,754 494.75 531.50 505.59 112A 3 Rib, ribeye, bnls, light 10 10,651 560.00 601.00 578.85 112A 3 Rib, ribeye, bnls, heavy 35 175,490 549.00 621.00 564.13 113C 1 Chuck, semi-bnls, neck/off 9 21,182 196.50 214.51 204.18 114 1 Chuck, shoulder clod 5 39,902 201.00 202.00 201.48 114A 3 Chuck, shoulder clod, trmd 9 49,156 207.00 215.00 210.78 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 13,698 342.00 359.19 351.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 173,021 230.00 247.10 238.54 116B 1 Chuck, chuck tender (IM) 12 13,173 205.00 230.00 223.24

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 90,544 198.00 227.70 204.96 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,654 422.00 430.00 423.28 130 4 Chuck, short rib 7 46,334 310.00 351.00 316.05 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 93,057 228.00 244.68 234.29 168 1 Round, top inside round 4 16,524 203.00 207.00 204.34 168 3 Round, top inside round 4 7,166 213.70 219.51 215.70 169 5 Round, top inside, denuded 3 8,473 243.00 252.00 245.68

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 19 183,452 188.00 224.51 210.26 171C 3 Round, eye of round (IM) 27 61,567 212.55 228.55 220.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 30 239,460 392.87 477.28 426.12 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 22 136,052 361.50 440.00 380.01 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 20 76,465 243.00 277.28 261.24 185A 4 Loin, bottom sirloin, flap 20 148,931 322.62 350.00 330.77 185B 1 Loin, ball-tip, bnls, heavy 14 53,040 195.00 220.00 200.79 185C 1 Loin, sirloin, tri-tip (IM) 6 13,430 245.00 252.00 248.13 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 59,757 845.00 931.00 858.85 191A 4 Loin, butt tender, trimmed 5 1,699 822.66 843.00 829.11 193 4 Flank, flank steak (IM) 7 7,941 440.00 458.00 451.19 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 129,558 81.70 120.00 82.31 121D 4 Plate, Inside Skirt (IM) 22 108,417 354.52 395.00 363.21 121C 4 Plate, Outside Skirt (IM) 15 33,281 369.79 473.00 412.91 121E 6 Outside Skirt, pld (IM) 11 16,995 545.00 670.60 565.41

Cap, Wedge Meat & (IM) Lean 33 80,286 230.00 255.00 235.65

Pectoral Meat 22 30,543 240.00 259.28 247.51 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 38 313,197 175.00 191.25 179.78 Ground Beef 75% Ground Beef 81% 22 144,616 186.02 216.53 192.94 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 8,326 231.00 255.28 238.21 Ground Beef Chuck 80% 8 62,754 181.75 210.00 205.85 Ground Beef Round 85% 6 22,761 217.54 230.00 223.36 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 21,268 194.00 210.00 202.25 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 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 5 144,001 107.50 110.00 109.02 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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