USDA Boxed Beef Cutout Midday Prices for September 9

September 9 (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: 194.50 180.31 Change from prior day: (0.73) (0.88) ------------------------------------------------------------------------------- Choice/Select spread: 14.20

Total Load Count (Cuts, Trimmings, Grids): 130 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 303.53 264.23 Primal Chuck 163.64 159.49 Primal Round 164.30 163.63 Primal Loin 254.94 215.20 Primal Brisket 138.00 136.25 Primal Short Plate 140.68 144.06 Primal Flank 118.49 115.20 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/06 70 49 14 14 146 195.23 181.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.88 181.96 -------------------------------------------------------------------------------- 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 50.79 loads 2,031,476 pounds Select Cuts 51.43 loads 2,057,155 pounds Trimmings 8.30 loads 331,846 pounds Ground Beef 19.67 load 786,899 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 13 30,207 574.00 635.00 580.46 112A 3 Rib, ribeye, bnls, light 8 28,421 670.00 707.00 679.83 112A 3 Rib, ribeye, bnls, heavy 27 146,803 630.00 705.00 640.90 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 35,219 191.00 198.00 194.13 114A 3 Chuck, shoulder clod, trmd 14 79,800 200.00 225.00 205.76 114D 3 Chuck, clod, top blade 5 15,003 238.00 272.55 252.66 114E 3 Chuck, clod, arm roast 7 49,599 225.00 241.52 227.08 114F 5 Chuck, clod tender (IM) 8 11,138 400.00 420.00 405.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 122,052 234.17 249.00 241.24 116B 1 Chuck, chuck tender (IM) 3 4,691 225.51 234.00 230.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 18,881 200.00 213.00 202.21 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 45,342 433.00 480.00 439.95 130 4 Chuck, short rib 12 10,427 324.00 351.00 332.34 160 1 Round, bone-in 4 9,574 202.00 204.00 202.53 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 117,404 233.00 246.27 235.65 168 1 Round, top inside round 17 57,941 195.00 205.00 199.11 168 3 Round, top inside round 22 550,645 205.00 220.50 208.07 169 5 Round, top inside, denuded 6 17,972 229.10 247.00 240.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 36,934 196.74 229.50 216.76 171C 3 Round, eye of round (IM) 10 45,363 210.00 225.00 220.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 57,718 470.00 509.50 492.58 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 2,597 425.00 425.00 425.00 180 3 Loin, strip, bnls, 0x1 17 28,628 485.00 519.31 506.86 184 1 Loin, top butt, bnls, heavy 13 10,936 292.50 322.71 296.83 184 3 Loin, top butt, boneless 14 70,368 315.00 337.39 325.76 185A 4 Loin, bottom sirloin, flap 20 66,828 329.08 360.00 337.20 185B 1 Loin, ball-tip, bnls, heavy 13 27,721 216.17 220.00 219.23 185C 1 Loin, sirloin, tri-tip (IM) 4 9,127 250.00 265.00 253.24 185D 4 Loin, tri-tip, pld (IM) 4 5,465 352.00 360.00 356.37 189A 4 Loin, tndrloin, trmd, heavy 26 50,414 960.00 1081.00 986.29 191A 4 Loin, butt tender, trimmed 8 30,516 893.81 950.00 906.06 193 4 Flank, flank steak (IM) 6 11,141 442.00 466.00 454.97 ------------------------------------------------------------------------------- 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 54,918 454.25 502.00 463.61 112A 3 Rib, ribeye, bnls, light 5 3,951 534.32 590.00 548.08 112A 3 Rib, ribeye, bnls, heavy 17 66,544 525.00 555.05 531.78 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 22,566 188.00 200.39 193.53 114A 3 Chuck, shoulder clod, trmd 12 207,113 199.00 209.39 199.24 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 97,082 225.77 246.00 232.93 116B 1 Chuck, chuck tender (IM) 11 58,597 209.37 230.00 218.80

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 48,822 197.00 203.20 200.47 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 1,983 430.00 435.35 433.97 130 4 Chuck, short rib 3 3,001 324.00 345.00 328.15 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 28,578 235.00 240.00 236.90 168 1 Round, top inside round 8 35,995 197.00 207.00 198.56 168 3 Round, top inside round 9 275,535 204.50 213.00 205.67 169 5 Round, top inside, denuded 4 12,703 229.10 251.50 248.74

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 13,299 205.00 227.80 215.49 171C 3 Round, eye of round (IM) 11 22,969 215.00 225.00 219.98 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 5,752 390.00 420.00 401.36 175 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 23 376,384 335.11 386.00 360.39 184 1 Loin, top butt, bnls, heavy 6 23,557 231.00 240.00 235.98 184 3 Loin, top butt, boneless 15 251,366 239.00 262.00 245.51 185A 4 Loin, bottom sirloin, flap 11 130,885 324.67 355.00 327.93 185B 1 Loin, ball-tip, bnls, heavy 5 81,215 199.00 211.00 200.09 185C 1 Loin, sirloin, tri-tip (IM) 3 1,374 243.55 256.66 245.48 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 13,244 839.62 956.00 866.63 191A 4 Loin, butt tender, trimmed 4 4,704 820.00 871.30 841.67 193 4 Flank, flank steak (IM) 4 8,058 431.00 447.00 441.23 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 4,031 95.00 150.00 98.03 121D 4 Plate, Inside Skirt (IM) 13 37,789 352.00 390.00 362.58 121C 4 Plate, Outside Skirt (IM) 9 13,086 339.10 417.00 385.40 121E 6 Outside Skirt, pld (IM) 5 12,244 560.00 610.00 566.45

Cap, Wedge Meat & (IM) Lean 24 113,493 235.00 250.00 238.70

Pectoral Meat 10 20,604 235.58 256.27 242.61 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 179,011 161.00 178.00 167.14 Ground Beef 75% Ground Beef 81% 16 107,818 190.00 201.00 199.13 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 11 37,936 233.00 260.00 243.06 Ground Beef Chuck 80% 16 210,300 194.00 211.23 198.63 Ground Beef Round 85% 20 228,589 211.30 222.00 218.01 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% 0 0 Blended Ground Beef 81% 4 10,223 197.10 208.00 197.83 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 11 331,846 99.00 106.50 103.69 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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