USDA Boxed Beef Cutout Midday 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 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: 196.23 185.14 Change from prior day: 0.43 1.00 ------------------------------------------------------------------------------- Choice/Select spread: 11.09

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 307.45 273.11 Primal Chuck 165.73 163.21 Primal Round 167.03 165.37 Primal Loin 253.43 225.13 Primal Brisket 143.35 139.78 Primal Short Plate 141.00 143.09 Primal Flank 120.92 119.02 -------------------------------------------------------------------------------- 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 41.00 loads 1,640,105 pounds Select Cuts 31.14 loads 1,245,441 pounds Trimmings 0.00 loads 0 pounds Ground Beef 11.77 load 470,869 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 32 138,863 585.60 636.00 599.89 112A 3 Rib, ribeye, bnls, light 4 1,728 691.00 710.00 700.70 112A 3 Rib, ribeye, bnls, heavy 35 82,839 650.31 688.00 658.84 113C 1 Chuck, semi-bnls, neck/off 6 19,753 205.00 216.00 207.49 114 1 Chuck, shoulder clod 6 35,496 195.00 203.00 200.16 114A 3 Chuck, shoulder clod, trmd 10 44,094 209.50 220.00 212.08 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 9,462 230.74 255.60 252.27 114F 5 Chuck, clod tender (IM) 7 7,511 414.21 425.50 419.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 133,792 235.05 256.16 248.75 116B 1 Chuck, chuck tender (IM) 14 13,417 222.00 235.50 227.82

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 33,699 205.00 225.00 209.85 120A 3 Brisket, point/off, bnls 9 8,372 358.00 402.00 369.43 123A 3 Short Plate, short rib 13 49,115 424.00 476.00 430.51 130 4 Chuck, short rib 10 16,847 323.14 335.00 329.69 160 1 Round, bone-in 4 6,318 190.50 224.00 195.73 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 38 92,284 220.00 255.00 237.97 168 1 Round, top inside round 4 17,409 205.00 215.28 208.44 168 3 Round, top inside round 16 144,814 213.80 223.00 215.91 169 5 Round, top inside, denuded 20 83,267 248.00 255.00 251.59

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 30 162,104 210.00 235.60 217.87 171C 3 Round, eye of round (IM) 35 71,040 210.00 237.05 220.73 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 83,246 475.60 507.00 480.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 4,566 440.00 465.00 441.11 180 3 Loin, strip, bnls, 0x1 23 113,337 460.00 536.00 493.89 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 16 94,700 327.00 346.00 332.40 185A 4 Loin, bottom sirloin, flap 4 8,332 342.00 360.00 346.97 185B 1 Loin, ball-tip, bnls, heavy 7 24,928 215.00 241.00 216.43 185C 1 Loin, sirloin, tri-tip (IM) 8 16,070 253.00 282.00 256.68 185D 4 Loin, tri-tip, pld (IM) 11 3,587 369.50 393.00 373.98 189A 4 Loin, tndrloin, trmd, heavy 17 32,977 927.15 987.00 941.52 191A 4 Loin, butt tender, trimmed 7 4,173 905.60 950.00 908.62 193 4 Flank, flank steak (IM) 14 8,513 456.75 476.99 467.12 ------------------------------------------------------------------------------- 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 21,365 505.00 531.50 513.94 112A 3 Rib, ribeye, bnls, light 7 9,605 560.00 600.00 576.72 112A 3 Rib, ribeye, bnls, heavy 23 100,735 549.00 621.00 565.61 113C 1 Chuck, semi-bnls, neck/off 5 15,350 200.00 214.51 204.61 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 5 23,842 209.75 215.00 212.75 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 8,048 350.00 359.19 357.52 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 17 126,140 231.00 247.10 237.89 116B 1 Chuck, chuck tender (IM) 9 7,752 205.00 230.00 220.84

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 47,238 198.00 215.19 203.37 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 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 54,901 228.00 238.00 230.26 168 1 Round, top inside round 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 13 134,794 188.00 224.51 208.56 171C 3 Round, eye of round (IM) 23 43,124 215.00 228.55 222.64 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 212,266 405.00 475.00 426.85 175 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 16 77,464 370.00 440.00 387.59 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 13 40,299 245.00 277.28 267.25 185A 4 Loin, bottom sirloin, flap 16 94,649 322.62 350.00 329.82 185B 1 Loin, ball-tip, bnls, heavy 8 8,729 195.00 216.00 201.27 185C 1 Loin, sirloin, tri-tip (IM) 3 5,439 245.00 245.00 245.00 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 27,994 855.00 926.00 868.57 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 2,751 440.00 456.00 444.82 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 13 40,407 365.00 395.00 370.70 121C 4 Plate, Outside Skirt (IM) 14 31,210 369.79 473.00 412.87 121E 6 Outside Skirt, pld (IM) 7 11,772 545.00 669.75 550.03

Cap, Wedge Meat & (IM) Lean 28 60,687 230.00 255.00 234.74

Pectoral Meat 16 20,856 240.00 259.28 246.84 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 222,485 175.19 187.29 180.49 Ground Beef 75% Ground Beef 81% 12 82,320 190.00 210.63 193.79 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 8,326 231.00 255.28 238.21 Ground Beef Chuck 80% 6 62,437 191.38 210.00 205.97 Ground Beef Round 85% 4 7,843 217.54 224.04 219.12 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% 0 0 Blended Ground Beef 81% 3 11,768 196.00 210.00 206.02 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 0 0 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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