USDA Boxed Beef Cutout Midday 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 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: 195.68 182.48 Change from prior day: (0.03) (0.72) ------------------------------------------------------------------------------- Choice/Select spread: 13.21

Total Load Count (Cuts, Trimmings, Grids): 82 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 311.62 267.35 Primal Chuck 164.63 161.50 Primal Round 164.61 164.17 Primal Loin 252.31 218.32 Primal Brisket 140.88 138.96 Primal Short Plate 144.08 147.13 Primal Flank 120.65 117.70 -------------------------------------------------------------------------------- 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 39.04 loads 1,561,411 pounds Select Cuts 29.98 loads 1,199,296 pounds Trimmings 5.50 loads 220,085 pounds Ground Beef 7.30 load 291,980 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 19 238,489 593.34 616.00 598.99 112A 3 Rib, ribeye, bnls, light 4 3,056 685.00 701.00 687.06 112A 3 Rib, ribeye, bnls, heavy 22 51,847 623.54 687.00 668.31 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 4,326 193.93 209.00 199.01 114A 3 Chuck, shoulder clod, trmd 16 41,695 197.00 222.00 207.08 114D 3 Chuck, clod, top blade 7 23,668 266.75 283.00 271.10 114E 3 Chuck, clod, arm roast 8 56,358 225.00 253.50 236.33 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 99,322 237.00 264.00 245.32 116B 1 Chuck, chuck tender (IM) 6 5,838 225.00 241.00 226.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 26,806 202.00 226.00 208.29 120A 3 Brisket, point/off, bnls 7 5,903 358.00 385.00 369.07 123A 3 Short Plate, short rib 8 31,072 433.00 470.00 443.75 130 4 Chuck, short rib 6 4,508 320.00 345.00 339.11 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 25 78,723 233.50 256.00 237.21 168 1 Round, top inside round 29 89,521 190.00 206.17 201.38 168 3 Round, top inside round 15 50,319 202.40 224.00 211.89 169 5 Round, top inside, denuded 10 54,885 246.00 255.64 248.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 91,861 213.00 233.00 216.70 171C 3 Round, eye of round (IM) 22 55,837 206.13 236.00 217.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 14,544 474.04 519.50 489.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 10,793 440.60 479.00 445.80 180 3 Loin, strip, bnls, 0x1 17 78,188 488.00 536.00 507.01 184 1 Loin, top butt, bnls, heavy 6 8,842 294.00 325.68 300.88 184 3 Loin, top butt, boneless 21 89,841 302.00 346.00 328.45 185A 4 Loin, bottom sirloin, flap 12 51,572 325.00 349.00 337.56 185B 1 Loin, ball-tip, bnls, heavy 15 42,357 200.00 227.00 214.53 185C 1 Loin, sirloin, tri-tip (IM) 8 21,915 245.00 284.00 248.55 185D 4 Loin, tri-tip, pld (IM) 4 6,365 358.93 376.00 360.13 189A 4 Loin, tndrloin, trmd, heavy 20 50,117 941.75 1005.00 972.71 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 8 6,593 450.00 479.00 462.48 ------------------------------------------------------------------------------- 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 4 10,658 498.00 535.77 527.19 112A 3 Rib, ribeye, bnls, light 11 133,127 545.00 589.65 550.84 112A 3 Rib, ribeye, bnls, heavy 26 84,470 558.00 596.00 566.98 113C 1 Chuck, semi-bnls, neck/off 6 13,033 205.00 218.00 209.91 114 1 Chuck, shoulder clod 4 22,553 191.34 208.00 197.38 114A 3 Chuck, shoulder clod, trmd 9 36,339 205.00 214.00 208.63 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 9,668 350.00 360.00 354.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 95,023 230.00 245.00 233.66 116B 1 Chuck, chuck tender (IM) 5 9,883 208.55 230.00 218.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 20,558 200.00 213.00 207.92 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,810 407.00 471.00 430.42 130 4 Chuck, short rib 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 12 75,364 223.00 239.00 227.53 168 1 Round, top inside round 7 17,127 190.00 205.00 197.33 168 3 Round, top inside round 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 171B 3 Round, outside round 9 60,681 206.00 230.00 213.28 171C 3 Round, eye of round (IM) 11 27,708 204.13 225.00 215.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 52,980 376.00 425.68 383.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 5 7,594 366.00 408.00 394.29 184 1 Loin, top butt, bnls, heavy 3 3,572 235.00 248.00 245.80 184 3 Loin, top butt, boneless 6 6,691 248.50 286.00 254.34 185A 4 Loin, bottom sirloin, flap 9 153,335 330.00 342.80 330.40 185B 1 Loin, ball-tip, bnls, heavy 10 49,493 190.00 222.50 200.63 185C 1 Loin, sirloin, tri-tip (IM) 5 26,163 238.34 246.00 243.47 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 0 0 193 4 Flank, flank steak (IM) 6 4,525 445.00 476.00 456.00 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 31,466 90.00 99.62 98.34 121D 4 Plate, Inside Skirt (IM) 9 90,138 353.00 390.00 355.16 121C 4 Plate, Outside Skirt (IM) 15 17,665 415.00 476.00 428.25 121E 6 Outside Skirt, pld (IM) 5 8,949 550.00 640.00 566.50

Cap, Wedge Meat & (IM) Lean 22 83,665 236.00 256.00 239.13

Pectoral Meat 6 6,515 235.00 266.00 245.13 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 44,564 160.82 186.00 166.59 Ground Beef 75% 0 0 Ground Beef 81% 14 47,463 187.54 200.00 194.71 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 3 42,350 182.62 200.00 198.81 Ground Beef Round 85% 5 24,111 219.50 221.00 220.67 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% 3 29,608 196.00 198.05 196.29 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 3 121,085 108.00 110.00 109.24 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.