USDA Boxed Beef Cutout Closing Prices for September 30

September 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: 193.25 177.61 Change from prior day: 0.62 1.46 ------------------------------------------------------------------------------- Choice/Select spread: 15.64

Total Load Count (Cuts, Trimmings, Grids): 147 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 306.48 259.45 Primal Chuck 161.36 159.21 Primal Round 168.90 166.65 Primal Loin 251.60 207.94 Primal Brisket 131.71 130.10 Primal Short Plate 132.38 135.77 Primal Flank 108.63 105.82 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/27 75 30 9 32 147 192.63 176.15 09/26 66 70 24 27 187 193.60 177.05 09/25 90 72 33 40 235 193.59 177.47 09/24 46 46 11 16 119 193.77 177.05 09/23 55 60 32 15 162 193.55 176.79 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.43 176.90 -------------------------------------------------------------------------------- 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 83.48 loads 3,339,169 pounds Select Cuts 26.46 loads 1,058,247 pounds Trimmings 20.14 loads 805,727 pounds Ground Beef 17.25 load 689,845 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 36 94,326 576.00 624.50 590.80 112A 3 Rib, ribeye, bnls, light 17 51,111 650.00 689.00 660.96 112A 3 Rib, ribeye, bnls, heavy 37 76,550 655.59 693.00 662.73 113C 1 Chuck, semi-bnls, neck/off 5 36,192 212.00 220.00 214.60 114 1 Chuck, shoulder clod 5 29,041 195.00 200.00 197.39 114A 3 Chuck, shoulder clod, trmd 10 135,886 205.00 215.80 205.52 114D 3 Chuck, clod, top blade 15 26,495 240.00 267.00 244.21 114E 3 Chuck, clod, arm roast 22 39,349 227.85 260.00 234.69 114F 5 Chuck, clod tender (IM) 17 15,091 375.00 396.00 377.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 429,006 245.05 275.00 266.64 116B 1 Chuck, chuck tender (IM) 17 22,274 227.00 238.00 232.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 39 229,185 189.00 212.00 192.57 120A 3 Brisket, point/off, bnls 7 15,527 354.28 378.00 366.58 123A 3 Short Plate, short rib 30 30,781 424.00 476.00 451.99 130 4 Chuck, short rib 19 29,242 317.85 363.00 329.25 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 60 244,419 231.79 253.50 240.14 168 1 Round, top inside round 12 47,411 199.50 212.28 206.43 168 3 Round, top inside round 12 42,764 206.74 231.00 218.11 169 5 Round, top inside, denuded 23 116,533 235.60 253.00 238.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,246 195.00 216.00 211.46 171B 3 Round, outside round 44 174,446 218.00 244.01 234.84 171C 3 Round, eye of round (IM) 47 102,222 230.00 254.00 239.70 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 43 456,878 464.27 506.00 497.86 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 5,663 415.00 425.00 420.87 180 3 Loin, strip, bnls, 0x1 45 125,452 476.74 515.00 496.13 184 1 Loin, top butt, bnls, heavy 9 9,763 285.00 306.00 290.19 184 3 Loin, top butt, boneless 30 198,017 295.00 334.50 312.46 185A 4 Loin, bottom sirloin, flap 16 47,263 370.89 411.00 378.17 185B 1 Loin, ball-tip, bnls, heavy 14 82,274 207.75 230.00 227.09 185C 1 Loin, sirloin, tri-tip (IM) 11 7,772 248.34 275.00 254.87 185D 4 Loin, tri-tip, pld (IM) 19 20,040 357.00 371.00 360.51 189A 4 Loin, tndrloin, trmd, heavy 22 78,703 990.59 1094.00 1020.05 191A 4 Loin, butt tender, trimmed 15 15,774 896.94 995.00 913.09 193 4 Flank, flank steak (IM) 18 8,962 433.00 463.00 438.14 ------------------------------------------------------------------------------- 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 13 22,240 455.00 490.00 463.62 112A 3 Rib, ribeye, bnls, light 8 6,920 521.00 575.00 544.20 112A 3 Rib, ribeye, bnls, heavy 28 30,119 515.00 552.00 523.53 113C 1 Chuck, semi-bnls, neck/off 8 17,178 206.00 220.00 208.11 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 9 57,667 202.00 210.00 204.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 15,513 290.00 305.50 299.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 131,878 242.00 265.00 251.82 116B 1 Chuck, chuck tender (IM) 6 37,245 227.00 238.00 231.89

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 99,766 189.00 215.70 194.52 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 11 25,047 316.96 330.00 325.36 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 40,616 231.79 246.00 235.19 168 1 Round, top inside round 5 16,375 203.21 211.00 207.97 168 3 Round, top inside round 10 44,828 208.00 226.00 211.85 169 5 Round, top inside, denuded 3 5,158 255.00 255.00 255.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 7 53,783 219.00 238.00 227.83 171C 3 Round, eye of round (IM) 10 23,128 229.65 246.00 232.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 11,601 356.23 410.00 380.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 22 94,317 340.00 385.00 361.49 184 1 Loin, top butt, bnls, heavy 3 29,564 227.00 231.50 228.49 184 3 Loin, top butt, boneless 15 32,293 220.00 250.00 237.15 185A 4 Loin, bottom sirloin, flap 10 33,842 360.00 394.71 367.71 185B 1 Loin, ball-tip, bnls, heavy 11 28,506 198.00 227.00 202.92 185C 1 Loin, sirloin, tri-tip (IM) 4 13,826 245.00 260.00 249.11 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 14 32,862 800.00 976.00 828.84 191A 4 Loin, butt tender, trimmed 4 3,158 801.27 827.00 809.13 193 4 Flank, flank steak (IM) 13 34,323 400.00 450.00 409.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 2,863 76.00 105.55 90.49 121D 4 Plate, Inside Skirt (IM) 25 58,226 315.00 360.00 329.45 121C 4 Plate, Outside Skirt (IM) 8 9,981 410.00 496.00 442.34 121E 6 Outside Skirt, pld (IM) 7 29,441 488.00 620.00 511.92

Cap, Wedge Meat & (IM) Lean 26 124,245 237.87 266.00 246.81

Pectoral Meat 17 28,294 243.85 275.30 252.33 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 24 310,349 135.00 172.74 150.82 Ground Beef 75% Ground Beef 81% 23 157,147 169.89 199.28 174.12 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 5,153 231.05 248.00 231.95 Ground Beef Chuck 80% 11 126,574 173.57 197.50 181.19 Ground Beef Round 85% 6 8,004 211.00 215.05 214.70 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% 10 16,833 182.00 202.00 187.46 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 0 0 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 24 641,527 86.00 94.46 89.93 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.