USDA Boxed Beef Cutout Closing Prices for October 22

October 22 (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: 199.33 183.03 Change from prior day: 1.04 1.38 ------------------------------------------------------------------------------- Choice/Select spread: 16.29

Total Load Count (Cuts, Trimmings, Grids): 151 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 318.02 263.57 Primal Chuck 169.50 164.20 Primal Round 172.18 170.75 Primal Loin 258.80 219.11 Primal Brisket 134.70 135.43 Primal Short Plate 133.74 135.89 Primal Flank 104.54 103.63 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/21 44 33 28 16 121 198.29 181.65 10/18 82 53 0 17 152 196.29 179.98 10/17 66 34 13 26 139 196.03 181.72

-------------------------------------------------------------------------------- Current 5 Day Simple Average: N/A -------------------------------------------------------------------------------- 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 79.89 loads 3,195,676 pounds Select Cuts 48.93 loads 1,957,379 pounds Trimmings 10.24 load 409,433 pounds Ground Beef 11.90 load 475,844 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 26 121,755 576.56 652.00 610.57 112A 3 Rib, ribeye, bnls, light 5 11,962 700.00 736.00 713.02 112A 3 Rib, ribeye, bnls, heavy 21 45,311 674.98 729.50 696.72 113C 1 Chuck, semi-bnls, neck/off 5 9,614 215.00 230.00 229.01 114 1 Chuck, shoulder clod 12 81,532 207.00 215.73 209.77 114A 3 Chuck, shoulder clod, trmd 26 142,290 205.00 226.52 218.84 114D 3 Chuck, clod, top blade 4 5,455 265.00 275.00 268.52 114E 3 Chuck, clod, arm roast 10 65,877 250.34 280.00 257.49 114F 5 Chuck, clod tender (IM) 8 8,097 346.24 387.00 366.12 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 34 162,064 254.00 296.00 276.52 116B 1 Chuck, chuck tender (IM) 7 8,711 238.21 245.00 242.24

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 288,009 195.13 214.00 199.57 120A 3 Brisket, point/off, bnls 7 15,304 364.00 391.00 367.62 123A 3 Short Plate, short rib 7 18,534 440.00 482.00 462.06 130 4 Chuck, short rib 17 38,468 317.73 366.00 330.08 160 1 Round, bone-in 4 7,510 215.50 226.00 219.89 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 288,985 223.00 250.00 231.29 168 1 Round, top inside round 23 375,356 205.00 222.00 208.55 168 3 Round, top inside round 32 264,508 207.00 236.00 217.75 169 5 Round, top inside, denuded 20 68,953 255.60 268.00 256.59

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,957 211.82 220.00 214.35 171B 3 Round, outside round 70 282,652 232.00 267.60 246.61 171C 3 Round, eye of round (IM) 49 177,170 236.25 266.00 254.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 88,022 473.04 535.00 494.26 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 33 93,124 478.00 524.50 493.95 184 1 Loin, top butt, bnls, heavy 6 4,863 250.00 299.62 263.22 184 3 Loin, top butt, boneless 31 77,328 292.00 324.00 307.84 185A 4 Loin, bottom sirloin, flap 14 23,297 375.00 402.00 386.99 185B 1 Loin, ball-tip, bnls, heavy 5 13,721 240.00 260.00 246.23 185C 1 Loin, sirloin, tri-tip (IM) 22 77,078 257.00 290.00 284.24 185D 4 Loin, tri-tip, pld (IM) 6 7,227 370.00 389.00 373.45 189A 4 Loin, tndrloin, trmd, heavy 25 37,034 1027.00 1197.00 1088.86 191A 4 Loin, butt tender, trimmed 5 7,754 1020.60 1070.00 1021.30 193 4 Flank, flank steak (IM) 15 16,377 400.00 435.00 418.34 ------------------------------------------------------------------------------- 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 15,536 465.00 501.25 473.35 112A 3 Rib, ribeye, bnls, light 4 6,184 527.00 545.00 531.01 112A 3 Rib, ribeye, bnls, heavy 20 49,776 515.00 572.92 533.05 113C 1 Chuck, semi-bnls, neck/off 11 20,336 214.00 230.00 217.17 114 1 Chuck, shoulder clod 7 68,806 195.00 210.50 208.92 114A 3 Chuck, shoulder clod, trmd 17 139,743 215.00 225.14 215.72 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 17,108 285.00 303.00 289.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 393,961 255.77 280.00 264.51 116B 1 Chuck, chuck tender (IM) 7 10,476 227.10 245.00 235.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 189,869 195.00 223.70 200.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 4,833 334.75 340.00 336.09 160 1 Round, bone-in 161 1 Round, boneless 3 2,687 223.50 242.00 237.80

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 99,126 223.00 246.26 225.48 168 1 Round, top inside round 16 204,863 204.72 221.00 209.40 168 3 Round, top inside round 11 87,296 216.00 235.00 222.90 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 77,546 229.00 254.90 237.77 171C 3 Round, eye of round (IM) 16 46,124 250.00 256.30 253.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 31,589 395.00 424.00 403.93 175 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 17 31,609 380.00 437.00 416.06 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 17 114,042 230.70 269.50 254.77 185A 4 Loin, bottom sirloin, flap 13 20,993 371.98 404.50 388.29 185B 1 Loin, ball-tip, bnls, heavy 12 81,893 245.00 261.79 259.76 185C 1 Loin, sirloin, tri-tip (IM) 6 11,649 270.00 280.00 270.32 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 42,186 825.00 940.00 838.63 191A 4 Loin, butt tender, trimmed 5 1,771 819.50 839.00 825.44 193 4 Flank, flank steak (IM) 8 17,515 369.00 414.85 381.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 2,338 89.00 99.91 93.37 121D 4 Plate, Inside Skirt (IM) 16 36,064 307.00 340.00 314.90 121C 4 Plate, Outside Skirt (IM) 10 13,047 380.00 408.50 387.35 121E 6 Outside Skirt, pld (IM) 7 12,517 519.60 577.00 533.73

Cap, Wedge Meat & (IM) Lean 31 96,274 255.00 281.00 260.91

Pectoral Meat 24 45,866 250.50 285.00 266.77 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 212,446 154.26 182.00 166.68 Ground Beef 75% Ground Beef 81% 12 69,655 171.00 192.00 179.55 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 8,017 229.51 245.28 232.84 Ground Beef Chuck 80% 14 84,859 185.00 206.50 192.96 Ground Beef Round 85% 9 26,654 213.26 228.50 220.12 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% 10 39,840 189.75 208.00 195.70 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 15 316,283 100.00 115.50 107.64 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.