USDA Boxed Beef Cutout Midday Prices for October 23

October 23 (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: 200.68 184.87 Change from prior day: 1.35 1.84 ------------------------------------------------------------------------------- Choice/Select spread: 15.81

Total Load Count (Cuts, Trimmings, Grids): 116 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 318.93 265.64 Primal Chuck 171.55 166.00 Primal Round 172.95 172.19 Primal Loin 259.56 221.69 Primal Brisket 135.57 136.22 Primal Short Plate 135.65 137.36 Primal Flank 108.30 105.28 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/22 80 49 10 12 151 199.33 183.03 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 41.37 loads 1,654,723 pounds Select Cuts 40.68 loads 1,627,101 pounds Trimmings 5.07 loads 202,799 pounds Ground Beef 28.73 load 1,149,316 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 15,378 594.92 652.00 603.15 112A 3 Rib, ribeye, bnls, light 14 37,782 678.00 750.00 700.73 112A 3 Rib, ribeye, bnls, heavy 29 58,110 670.18 725.00 699.60 113C 1 Chuck, semi-bnls, neck/off 4 2,563 220.62 230.00 223.58 114 1 Chuck, shoulder clod 3 4,027 200.00 210.20 203.78 114A 3 Chuck, shoulder clod, trmd 27 31,284 210.94 231.00 221.56 114D 3 Chuck, clod, top blade 3 2,258 265.00 270.62 266.16 114E 3 Chuck, clod, arm roast 4 15,656 253.16 285.00 272.55 114F 5 Chuck, clod tender (IM) 14 8,357 355.00 380.00 370.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 129,827 271.50 303.50 284.96 116B 1 Chuck, chuck tender (IM) 18 44,593 232.41 256.50 234.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 39 155,870 195.00 215.00 197.55 120A 3 Brisket, point/off, bnls 12 9,033 352.00 385.00 365.48 123A 3 Short Plate, short rib 15 16,370 440.00 472.00 445.11 130 4 Chuck, short rib 18 20,302 331.84 355.10 340.72 160 1 Round, bone-in 3 4,992 216.00 244.00 227.93 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 76,087 231.00 257.50 236.98 168 1 Round, top inside round 28 60,314 209.69 230.00 220.42 168 3 Round, top inside round 17 156,304 214.00 235.00 217.18 169 5 Round, top inside, denuded 10 12,507 257.61 269.00 266.50

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 3,466 223.00 233.25 227.37 171B 3 Round, outside round 26 86,517 232.00 255.00 245.80 171C 3 Round, eye of round (IM) 30 43,834 245.00 270.50 253.75 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 49,534 470.43 535.00 510.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 9,473 430.00 460.00 434.93 180 3 Loin, strip, bnls, 0x1 34 52,607 481.50 515.00 497.65 184 1 Loin, top butt, bnls, heavy 16 22,636 270.00 285.00 275.22 184 3 Loin, top butt, boneless 15 18,947 293.00 305.00 300.36 185A 4 Loin, bottom sirloin, flap 22 130,864 360.00 391.98 373.74 185B 1 Loin, ball-tip, bnls, heavy 27 36,296 240.00 260.00 255.22 185C 1 Loin, sirloin, tri-tip (IM) 10 4,347 259.00 285.00 278.91 185D 4 Loin, tri-tip, pld (IM) 7 14,325 360.00 385.61 362.00 189A 4 Loin, tndrloin, trmd, heavy 16 14,097 1035.00 1100.00 1082.65 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 24 31,534 370.00 425.00 392.10 ------------------------------------------------------------------------------- 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 19,716 465.00 501.87 479.65 112A 3 Rib, ribeye, bnls, light 10 8,642 527.00 600.00 567.33 112A 3 Rib, ribeye, bnls, heavy 32 52,620 516.18 566.00 532.36 113C 1 Chuck, semi-bnls, neck/off 3 5,757 220.00 230.00 224.72 114 1 Chuck, shoulder clod 11 114,309 187.93 215.69 206.44 114A 3 Chuck, shoulder clod, trmd 10 25,337 215.00 224.00 222.58 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 11,298 270.00 305.00 292.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 117,185 268.00 281.00 274.27 116B 1 Chuck, chuck tender (IM) 13 44,489 232.41 245.00 235.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 17,835 196.00 205.00 199.21 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,618 382.33 445.00 402.85 130 4 Chuck, short rib 6 5,119 330.00 355.10 340.72 160 1 Round, bone-in 161 1 Round, boneless 4 3,054 236.00 242.00 238.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 17,199 237.00 247.00 239.90 168 1 Round, top inside round 24 44,947 211.00 225.26 224.03 168 3 Round, top inside round 5 4,088 231.00 235.00 234.66 169 5 Round, top inside, denuded 4 1,590 266.15 267.00 266.82

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,805 220.00 232.00 221.73 171B 3 Round, outside round 24 128,319 226.50 255.00 238.12 171C 3 Round, eye of round (IM) 18 28,588 249.00 256.26 251.79 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 27 74,628 374.22 420.00 412.90 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 27 64,207 395.00 423.00 401.27 184 1 Loin, top butt, bnls, heavy 18 13,952 236.31 256.87 245.31 184 3 Loin, top butt, boneless 25 93,636 251.13 270.00 267.91 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 18 40,057 243.00 255.00 247.90 185C 1 Loin, sirloin, tri-tip (IM) 3 2,633 280.00 286.00 283.51 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 39 264,115 829.00 965.00 846.15 191A 4 Loin, butt tender, trimmed 3 2,010 830.00 952.80 868.14 193 4 Flank, flank steak (IM) 7 13,539 363.83 420.00 378.43 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 277,560 66.00 90.00 66.29 121D 4 Plate, Inside Skirt (IM) 19 23,226 313.63 340.00 320.92 121C 4 Plate, Outside Skirt (IM) 9 10,001 391.50 425.00 412.78 121E 6 Outside Skirt, pld (IM) 7 8,886 595.00 610.00 606.52

Cap, Wedge Meat & (IM) Lean 44 65,953 255.00 275.00 266.25

Pectoral Meat 27 41,039 260.00 290.00 275.96 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 41 161,756 162.00 186.00 171.72 Ground Beef 75% Ground Beef 81% 79 385,956 179.00 200.00 189.69 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 28 101,888 229.62 248.00 236.04 Ground Beef Chuck 80% 36 117,228 190.00 204.00 194.19 Ground Beef Round 85% 34 106,879 214.00 226.00 217.95 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 6 122,400 178.13 192.10 178.40 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 7 176,029 100.00 114.08 107.27 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.