USDA Boxed Beef Cutout Closing Prices for September 6

September 6 (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: 195.23 181.19 Change from prior day: (0.63) (0.72) ------------------------------------------------------------------------------- Choice/Select spread: 14.04

Total Load Count (Cuts, Trimmings, Grids): 146 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 306.71 264.46 Primal Chuck 164.03 160.04 Primal Round 164.21 163.00 Primal Loin 255.62 218.46 Primal Brisket 137.61 136.70 Primal Short Plate 142.31 145.65 Primal Flank 119.35 115.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/05 107 71 18 22 218 195.86 181.91 09/04 106 78 14 32 230 196.56 182.13 09/03 72 63 15 17 166 196.10 181.92 08/30 76 43 9 12 140 195.67 182.66 08/29 60 40 8 27 135 195.71 183.20 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.98 182.36 -------------------------------------------------------------------------------- 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 69.61 loads 2,784,374 pounds Select Cuts 48.69 loads 1,947,570 pounds Trimmings 13.92 loads 556,724 pounds Ground Beef 14.20 load 567,802 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 18 53,614 595.57 627.00 607.18 112A 3 Rib, ribeye, bnls, light 13 75,061 647.00 707.00 652.00 112A 3 Rib, ribeye, bnls, heavy 38 52,825 647.00 696.00 674.39 113C 1 Chuck, semi-bnls, neck/off 5 2,361 201.47 213.00 207.32 114 1 Chuck, shoulder clod 9 18,181 190.00 207.00 196.05 114A 3 Chuck, shoulder clod, trmd 24 122,987 195.00 221.00 206.47 114D 3 Chuck, clod, top blade 3 1,209 260.00 270.00 265.12 114E 3 Chuck, clod, arm roast 5 5,362 229.00 253.00 237.99 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 33 121,806 230.00 255.00 239.37 116B 1 Chuck, chuck tender (IM) 14 21,684 223.00 241.00 230.68

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 167,220 194.00 221.00 202.85 120A 3 Brisket, point/off, bnls 13 16,831 360.00 385.00 364.55 123A 3 Short Plate, short rib 14 34,781 399.67 476.00 435.15 130 4 Chuck, short rib 11 11,481 326.00 353.27 337.15 160 1 Round, bone-in 5 6,876 202.00 214.00 206.59 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 215,080 232.00 255.00 239.32 168 1 Round, top inside round 27 113,338 195.00 220.50 198.56 168 3 Round, top inside round 29 339,462 206.68 223.00 208.83 169 5 Round, top inside, denuded 16 90,133 233.00 251.00 246.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,007 187.05 210.00 203.74 171B 3 Round, outside round 34 120,920 204.00 230.00 214.69 171C 3 Round, eye of round (IM) 26 44,045 215.00 242.05 223.64 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 131,175 486.88 509.15 499.79 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 11,200 425.00 450.00 437.23 180 3 Loin, strip, bnls, 0x1 40 180,348 485.00 532.00 508.68 184 1 Loin, top butt, bnls, heavy 9 5,924 289.74 320.00 304.64 184 3 Loin, top butt, boneless 24 130,270 302.00 342.00 322.93 185A 4 Loin, bottom sirloin, flap 33 216,721 320.00 354.79 333.27 185B 1 Loin, ball-tip, bnls, heavy 18 73,367 201.73 222.00 214.64 185C 1 Loin, sirloin, tri-tip (IM) 16 74,973 235.00 285.00 251.45 185D 4 Loin, tri-tip, pld (IM) 8 4,146 352.00 377.00 361.78 189A 4 Loin, tndrloin, trmd, heavy 22 62,616 941.14 1090.00 997.63 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 16 16,456 442.37 469.13 458.16 ------------------------------------------------------------------------------- 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 10 44,238 471.00 507.77 479.21 112A 3 Rib, ribeye, bnls, light 6 53,179 531.90 590.00 534.32 112A 3 Rib, ribeye, bnls, heavy 30 58,867 525.00 585.00 546.55 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 25,885 197.50 202.80 201.58 114A 3 Chuck, shoulder clod, trmd 16 74,797 191.65 206.82 201.47 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 22,253 340.00 360.00 356.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 122,910 222.00 250.00 232.20 116B 1 Chuck, chuck tender (IM) 6 10,682 223.00 240.50 228.46

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 123,216 194.00 210.00 199.15 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 8,926 400.00 471.00 455.53 130 4 Chuck, short rib 3 3,083 313.00 344.00 316.37 160 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 79,701 232.00 243.00 238.40 168 1 Round, top inside round 26 207,312 190.52 221.50 196.79 168 3 Round, top inside round 10 110,963 209.00 217.00 209.40 169 5 Round, top inside, denuded 3 2,128 251.50 265.00 259.06

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 24,318 204.00 217.00 211.62 171C 3 Round, eye of round (IM) 14 27,501 214.00 231.50 217.81 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 3,755 401.92 442.00 425.90 175 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 34 249,933 325.00 410.00 351.22 184 1 Loin, top butt, bnls, heavy 4 7,340 235.00 244.64 237.66 184 3 Loin, top butt, boneless 18 53,337 243.00 276.00 253.14 185A 4 Loin, bottom sirloin, flap 12 32,110 325.00 346.50 330.17 185B 1 Loin, ball-tip, bnls, heavy 13 117,193 200.00 211.75 203.51 185C 1 Loin, sirloin, tri-tip (IM) 10 83,326 235.00 255.50 239.72 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 23 44,453 828.00 936.00 852.00 191A 4 Loin, butt tender, trimmed 5 2,060 820.00 870.00 838.94 193 4 Flank, flank steak (IM) 7 24,970 430.00 458.50 431.90 ------------------------------------------------------------------------------- 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) 15 64,724 337.50 366.84 355.58 121C 4 Plate, Outside Skirt (IM) 11 10,923 380.00 486.00 415.59 121E 6 Outside Skirt, pld (IM) 6 15,430 561.00 662.00 591.32

Cap, Wedge Meat & (IM) Lean 30 192,599 233.00 260.00 240.26

Pectoral Meat 15 48,425 233.00 266.00 240.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 139,733 161.24 187.00 171.05 Ground Beef 75% 0 0 Ground Beef 81% 22 175,201 182.00 196.00 190.48 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 18 122,456 185.00 209.00 199.64 Ground Beef Round 85% 5 15,472 216.00 227.00 217.39 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 7 53,615 195.00 216.45 210.48 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 11 314,864 103.00 106.93 104.87 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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