USDA Boxed Beef Cutout Midday 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 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: 193.63 177.37 Change from prior day: 1.00 1.22 ------------------------------------------------------------------------------- Choice/Select spread: 16.26

Total Load Count (Cuts, Trimmings, Grids): 88 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 307.92 260.68 Primal Chuck 161.63 158.29 Primal Round 168.68 166.71 Primal Loin 251.36 206.04 Primal Brisket 132.72 129.99 Primal Short Plate 134.59 139.36 Primal Flank 109.61 106.75 -------------------------------------------------------------------------------- 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 45.81 loads 1,832,555 pounds Select Cuts 15.27 loads 610,631 pounds Trimmings 14.74 loads 589,712 pounds Ground Beef 11.76 load 470,465 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 14 54,783 576.00 617.28 586.74 112A 3 Rib, ribeye, bnls, light 13 19,836 665.00 687.00 671.30 112A 3 Rib, ribeye, bnls, heavy 19 40,215 660.00 684.73 664.12 113C 1 Chuck, semi-bnls, neck/off 3 23,679 212.00 215.00 212.53 114 1 Chuck, shoulder clod 3 26,128 195.00 198.04 197.17 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 6 4,539 244.00 264.00 249.48 114E 3 Chuck, clod, arm roast 15 34,350 227.85 245.00 231.40 114F 5 Chuck, clod tender (IM) 13 13,353 375.00 386.00 376.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 309,179 255.80 272.00 266.92 116B 1 Chuck, chuck tender (IM) 5 11,598 227.00 238.00 230.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 82,918 189.00 210.00 193.58 120A 3 Brisket, point/off, bnls 4 4,108 354.28 378.00 369.72 123A 3 Short Plate, short rib 15 15,497 439.00 476.00 445.61 130 4 Chuck, short rib 15 22,774 317.85 363.00 330.15 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 84,777 235.00 248.00 238.91 168 1 Round, top inside round 8 8,759 199.50 212.28 206.79 168 3 Round, top inside round 7 27,313 206.74 227.00 218.46 169 5 Round, top inside, denuded 10 62,045 238.98 253.00 240.74

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 89,772 219.00 244.01 235.30 171C 3 Round, eye of round (IM) 18 39,193 233.98 254.00 240.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 404,790 479.85 504.73 498.46 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 5,328 415.00 425.00 420.61 180 3 Loin, strip, bnls, 0x1 25 46,185 476.74 515.00 497.48 184 1 Loin, top butt, bnls, heavy 7 8,004 285.00 297.28 287.39 184 3 Loin, top butt, boneless 16 105,398 302.00 334.50 312.44 185A 4 Loin, bottom sirloin, flap 11 21,927 370.89 400.00 373.52 185B 1 Loin, ball-tip, bnls, heavy 9 13,157 207.75 226.28 222.23 185C 1 Loin, sirloin, tri-tip (IM) 7 6,304 248.34 275.00 253.15 185D 4 Loin, tri-tip, pld (IM) 9 17,546 360.00 371.00 360.34 189A 4 Loin, tndrloin, trmd, heavy 13 31,101 1001.00 1044.00 1012.67 191A 4 Loin, butt tender, trimmed 3 2,000 896.94 990.00 899.53 193 4 Flank, flank steak (IM) 6 4,998 435.00 463.00 439.56 ------------------------------------------------------------------------------- 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 16,942 455.00 487.28 457.52 112A 3 Rib, ribeye, bnls, light 7 6,819 521.00 575.00 544.11 112A 3 Rib, ribeye, bnls, heavy 13 19,169 515.00 541.28 523.78 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 7 37,541 204.00 210.00 205.15 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,857 290.00 300.00 297.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 94,162 242.00 261.00 250.94 116B 1 Chuck, chuck tender (IM) 3 8,392 227.00 238.00 235.71

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 24,409 189.00 205.00 192.95 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 10,316 316.96 329.00 321.09 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 26,113 231.79 243.00 236.20 168 1 Round, top inside round 168 3 Round, top inside round 7 10,818 208.00 220.00 212.28 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 6 33,833 219.00 238.00 228.02 171C 3 Round, eye of round (IM) 7 12,597 229.96 240.00 232.50 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 5,113 387.81 410.00 401.83 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 11 79,069 340.00 385.00 358.47 184 1 Loin, top butt, bnls, heavy 3 29,564 227.00 231.50 228.49 184 3 Loin, top butt, boneless 9 25,710 220.00 250.00 234.73 185A 4 Loin, bottom sirloin, flap 9 31,842 360.00 394.71 367.56 185B 1 Loin, ball-tip, bnls, heavy 10 27,852 198.00 227.00 202.76 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 12,853 800.00 837.28 806.69 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 31,735 400.00 450.00 405.97 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 5 2,228 76.00 105.55 89.49 121D 4 Plate, Inside Skirt (IM) 14 43,097 315.00 360.00 325.14 121C 4 Plate, Outside Skirt (IM) 7 8,313 392.00 496.00 434.04 121E 6 Outside Skirt, pld (IM) 3 8,361 488.00 488.00 488.00

Cap, Wedge Meat & (IM) Lean 14 63,394 239.00 266.00 250.03

Pectoral Meat 9 15,785 243.85 275.30 248.40 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 251,225 135.00 169.00 145.93 Ground Beef 75% 0 0 Ground Beef 81% 13 81,768 170.00 190.28 173.62 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 6 106,117 173.57 194.00 180.82 Ground Beef Round 85% 5 7,823 211.00 215.05 214.69 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% 5 13,113 182.00 199.83 188.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 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 15 427,612 86.00 92.00 89.34 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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