USDA Boxed Beef Cutout Closing Prices for August 30

August 30 (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: 195.67 182.66 Change from prior day: (0.04) (0.54) ------------------------------------------------------------------------------- Choice/Select spread: 13.01

Total Load Count (Cuts, Trimmings, Grids): 140 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 310.65 266.88 Primal Chuck 165.42 161.73 Primal Round 165.14 164.21 Primal Loin 251.62 219.46 Primal Brisket 139.07 137.42 Primal Short Plate 144.01 147.12 Primal Flank 120.23 117.64 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/29 60 40 8 27 135 195.71 183.20 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.01 184.29 -------------------------------------------------------------------------------- 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 75.86 loads 3,034,533 pounds Select Cuts 42.97 loads 1,718,954 pounds Trimmings 8.52 loads 340,927 pounds Ground Beef 12.35 load 494,076 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 32 304,024 588.79 635.00 599.83 112A 3 Rib, ribeye, bnls, light 7 7,388 685.00 716.00 695.95 112A 3 Rib, ribeye, bnls, heavy 31 142,827 623.54 687.00 660.30 113C 1 Chuck, semi-bnls, neck/off 5 11,851 207.00 216.00 212.09 114 1 Chuck, shoulder clod 8 23,949 192.00 209.00 194.79 114A 3 Chuck, shoulder clod, trmd 22 50,020 197.00 234.00 208.60 114D 3 Chuck, clod, top blade 9 30,588 266.75 298.00 271.83 114E 3 Chuck, clod, arm roast 16 69,541 213.89 265.00 235.96 114F 5 Chuck, clod tender (IM) 3 2,518 420.00 434.50 423.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 245,710 233.00 259.00 247.32 116B 1 Chuck, chuck tender (IM) 13 14,857 223.00 241.00 228.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 259,212 198.00 238.00 201.29 120A 3 Brisket, point/off, bnls 15 38,191 348.00 387.00 359.75 123A 3 Short Plate, short rib 8 31,072 433.00 470.00 443.75 130 4 Chuck, short rib 17 44,353 313.00 345.00 324.69 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 13,421 206.50 210.75 209.97

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 46 127,934 229.00 256.00 238.75 168 1 Round, top inside round 30 90,878 190.00 206.17 201.42 168 3 Round, top inside round 19 63,355 202.40 224.00 212.65 169 5 Round, top inside, denuded 22 109,442 246.00 257.00 250.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 11,118 184.00 212.00 192.33 171B 3 Round, outside round 35 170,085 207.76 233.00 219.75 171C 3 Round, eye of round (IM) 41 142,146 206.13 236.00 217.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 92,892 471.50 519.50 481.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 12,946 440.60 479.00 445.86 180 3 Loin, strip, bnls, 0x1 26 107,067 480.00 539.50 505.71 184 1 Loin, top butt, bnls, heavy 7 9,264 294.00 325.68 301.52 184 3 Loin, top butt, boneless 32 131,901 302.00 346.00 330.34 185A 4 Loin, bottom sirloin, flap 16 62,261 325.00 349.00 337.79 185B 1 Loin, ball-tip, bnls, heavy 19 45,913 200.00 227.00 214.85 185C 1 Loin, sirloin, tri-tip (IM) 10 22,375 245.00 284.00 248.85 185D 4 Loin, tri-tip, pld (IM) 7 6,841 358.93 376.00 360.69 189A 4 Loin, tndrloin, trmd, heavy 49 300,675 916.14 1041.00 958.49 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 15 15,318 447.00 479.00 458.36 ------------------------------------------------------------------------------- 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 6 11,681 478.79 535.77 523.35 112A 3 Rib, ribeye, bnls, light 14 156,194 540.00 589.65 549.62 112A 3 Rib, ribeye, bnls, heavy 33 121,972 536.00 596.00 559.96 113C 1 Chuck, semi-bnls, neck/off 6 13,033 205.00 218.00 209.91 114 1 Chuck, shoulder clod 12 36,126 190.00 208.00 198.12 114A 3 Chuck, shoulder clod, trmd 11 41,133 205.00 214.00 208.49 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 12,543 350.00 360.00 355.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 133,443 230.00 246.60 234.88 116B 1 Chuck, chuck tender (IM) 7 16,684 208.55 230.00 220.49

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 186,833 197.47 227.70 199.67 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 12,359 407.00 471.00 429.07 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 80,226 218.00 244.00 227.60 168 1 Round, top inside round 8 32,991 190.00 205.00 199.07 168 3 Round, top inside round 4 6,157 209.93 217.00 212.61 169 5 Round, top inside, denuded 3 15,963 251.00 262.00 254.70

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 6,901 184.00 202.00 190.75 171B 3 Round, outside round 14 69,778 206.00 230.00 213.00 171C 3 Round, eye of round (IM) 16 37,632 204.13 225.00 214.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 103,867 376.00 444.36 412.53 175 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 7 8,238 366.00 408.00 394.61 184 1 Loin, top butt, bnls, heavy 5 4,586 235.00 248.00 244.60 184 3 Loin, top butt, boneless 11 17,229 245.90 286.00 252.93 185A 4 Loin, bottom sirloin, flap 14 184,383 330.00 347.00 332.03 185B 1 Loin, ball-tip, bnls, heavy 11 54,133 190.00 222.50 200.15 185C 1 Loin, sirloin, tri-tip (IM) 8 26,687 238.34 250.00 243.55 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 71,460 842.00 889.65 845.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 11,972 442.29 476.00 449.77 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 33,319 83.00 110.00 97.77 121D 4 Plate, Inside Skirt (IM) 21 135,015 353.00 390.00 358.21 121C 4 Plate, Outside Skirt (IM) 21 22,955 405.00 476.00 428.05 121E 6 Outside Skirt, pld (IM) 8 20,721 545.60 640.00 556.21

Cap, Wedge Meat & (IM) Lean 30 100,095 229.06 256.00 238.25

Pectoral Meat 16 18,117 235.00 266.00 246.01 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 156,409 160.82 194.06 173.88 Ground Beef 75% Ground Beef 81% 18 53,341 187.54 200.00 195.20 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 10 56,757 182.62 214.00 201.13 Ground Beef Round 85% 7 34,277 216.00 232.00 223.81 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% 4 45,608 196.00 198.25 196.97 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 10 233,877 102.00 110.00 107.28 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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