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USDA Boxed Beef Cutout Closing Prices for August 29

August 29 (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: 195.71 183.20 Change from prior day: (0.57) (1.20) ------------------------------------------------------------------------------- Choice/Select spread: 12.51

Total Load Count (Cuts, Trimmings, Grids): 135 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 308.76 268.94 Primal Chuck 165.13 162.02 Primal Round 165.29 165.01 Primal Loin 253.60 219.94 Primal Brisket 140.34 138.70 Primal Short Plate 142.47 145.91 Primal Flank 118.16 116.38 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/28 71 67 15 35 188 196.28 184.40 08/27 69 53 4 16 142 196.09 185.64 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.04 184.71 -------------------------------------------------------------------------------- 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 60.26 loads 2,410,470 pounds Select Cuts 40.18 loads 1,607,365 pounds Trimmings 7.56 loads 302,462 pounds Ground Beef 27.32 load 1,092,897 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 21 56,271 581.56 645.00 592.60 112A 3 Rib, ribeye, bnls, light 7 6,389 685.00 700.00 691.43 112A 3 Rib, ribeye, bnls, heavy 64 167,976 650.00 691.00 671.31 113C 1 Chuck, semi-bnls, neck/off 6 7,844 200.00 213.00 208.19 114 1 Chuck, shoulder clod 15 32,027 195.00 215.00 197.51 114A 3 Chuck, shoulder clod, trmd 28 69,795 203.00 235.00 210.46 114D 3 Chuck, clod, top blade 5 7,528 268.59 279.75 271.49 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 26,643 410.00 450.00 415.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 179,232 234.00 251.00 241.08 116B 1 Chuck, chuck tender (IM) 14 25,251 224.00 232.00 228.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 51 189,703 200.00 225.00 206.88 120A 3 Brisket, point/off, bnls 18 18,533 360.00 385.00 370.70 123A 3 Short Plate, short rib 23 24,763 425.00 480.00 454.16 130 4 Chuck, short rib 14 11,237 320.00 350.00 341.14 160 1 Round, bone-in 161 1 Round, boneless 3 49,606 200.00 210.00 200.20

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 94,566 231.00 255.00 240.67 168 1 Round, top inside round 19 60,644 190.00 209.80 202.58 168 3 Round, top inside round 26 237,257 207.00 232.00 211.07 169 5 Round, top inside, denuded 10 15,135 218.00 254.00 235.77

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 9 16,037 196.00 211.00 200.55 171B 3 Round, outside round 43 317,620 209.00 228.00 213.91 171C 3 Round, eye of round (IM) 28 68,486 215.00 233.00 221.86 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 47,852 475.00 509.00 481.64 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 19,664 434.00 445.00 437.57 180 3 Loin, strip, bnls, 0x1 31 104,240 467.00 530.62 502.02 184 1 Loin, top butt, bnls, heavy 9 6,108 294.00 315.00 299.75 184 3 Loin, top butt, boneless 34 63,652 320.00 346.00 329.37 185A 4 Loin, bottom sirloin, flap 36 96,160 333.00 366.00 341.67 185B 1 Loin, ball-tip, bnls, heavy 17 42,712 214.00 225.00 218.81 185C 1 Loin, sirloin, tri-tip (IM) 8 14,747 240.00 277.50 254.20 185D 4 Loin, tri-tip, pld (IM) 13 27,860 350.20 401.00 366.69 189A 4 Loin, tndrloin, trmd, heavy 32 80,039 945.00 1016.00 959.31 191A 4 Loin, butt tender, trimmed 5 7,436 873.84 950.00 878.63 193 4 Flank, flank steak (IM) 24 23,119 451.00 490.00 465.35 ------------------------------------------------------------------------------- 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 7 6,846 475.98 530.00 498.62 112A 3 Rib, ribeye, bnls, light 5 18,125 547.00 599.65 577.01 112A 3 Rib, ribeye, bnls, heavy 41 318,704 525.00 591.00 538.76 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 47,183 192.00 202.50 195.48 114A 3 Chuck, shoulder clod, trmd 11 32,287 205.00 220.00 209.34 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 16 32,713 335.00 392.50 346.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 190,898 226.00 255.00 233.67 116B 1 Chuck, chuck tender (IM) 11 16,309 217.00 240.50 224.95

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 24 90,549 193.00 227.70 202.43 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 6,358 371.00 466.00 424.71 130 4 Chuck, short rib 5 5,300 320.00 347.20 323.17 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 77,171 233.00 241.50 235.03 168 1 Round, top inside round 12 45,205 190.00 220.67 204.77 168 3 Round, top inside round 11 60,383 211.04 218.50 214.76 169 5 Round, top inside, denuded 5 3,752 249.00 255.50 251.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 10,799 184.00 211.00 197.69 171B 3 Round, outside round 26 125,177 209.00 229.50 214.47 171C 3 Round, eye of round (IM) 17 17,916 212.55 225.50 218.10 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 24,681 402.50 447.00 419.90 175 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 15 88,540 353.00 405.00 364.37 184 1 Loin, top butt, bnls, heavy 7 11,094 235.00 254.88 238.67 184 3 Loin, top butt, boneless 22 50,584 244.05 271.00 252.09 185A 4 Loin, bottom sirloin, flap 12 61,381 323.10 356.00 333.50 185B 1 Loin, ball-tip, bnls, heavy 13 26,144 202.00 210.00 207.19 185C 1 Loin, sirloin, tri-tip (IM) 5 19,251 244.00 250.00 246.87 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 22,313 847.00 930.50 861.93 191A 4 Loin, butt tender, trimmed 3 2,633 820.00 870.00 831.71 193 4 Flank, flank steak (IM) 10 23,915 440.00 458.50 442.20 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 33,751 80.00 120.00 91.16 121D 4 Plate, Inside Skirt (IM) 25 44,994 351.08 392.00 366.78 121C 4 Plate, Outside Skirt (IM) 16 20,409 385.00 481.00 429.71 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 28 57,702 237.00 255.50 240.59

Pectoral Meat 33 61,630 237.97 256.00 244.61 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 178,749 167.65 188.00 173.34 Ground Beef 75% Ground Beef 81% 18 72,115 185.00 202.00 194.83 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 7 30,002 219.78 255.00 229.86 Ground Beef Chuck 80% 20 354,850 190.00 211.00 202.53 Ground Beef Round 85% 5 65,649 209.60 219.96 211.63 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 1,520 196.25 211.40 201.37 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 287,272 99.39 109.75 107.10 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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