USDA Boxed Beef Cutout Closing Prices for October 25

October 25 (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: 200.97 185.40 Change from prior day: (0.10) (0.28) ------------------------------------------------------------------------------- Choice/Select spread: 15.57

Total Load Count (Cuts, Trimmings, Grids): 131 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 321.85 265.17 Primal Chuck 171.61 167.19 Primal Round 174.39 172.29 Primal Loin 256.89 222.20 Primal Brisket 136.29 134.30 Primal Short Plate 137.14 138.57 Primal Flank 109.62 108.44 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/24 71 47 12 19 148 201.07 185.68 10/23 79 62 5 36 181 200.79 184.91 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 199.15 183.05 -------------------------------------------------------------------------------- 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 70.15 loads 2,806,086 pounds Select Cuts 35.63 loads 1,425,315 pounds Trimmings 8.78 loads 351,031 pounds Ground Beef 16.00 load 639,866 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 25 321,807 564.34 655.00 621.07 112A 3 Rib, ribeye, bnls, light 4 4,682 664.00 730.00 672.38 112A 3 Rib, ribeye, bnls, heavy 50 104,287 675.00 743.00 696.42 113C 1 Chuck, semi-bnls, neck/off 5 11,422 217.00 231.75 223.83 114 1 Chuck, shoulder clod 6 30,425 200.00 220.00 217.77 114A 3 Chuck, shoulder clod, trmd 13 48,685 207.00 230.17 219.57 114D 3 Chuck, clod, top blade 6 16,152 254.00 277.00 270.54 114E 3 Chuck, clod, arm roast 11 55,072 240.00 270.00 268.24 114F 5 Chuck, clod tender (IM) 6 6,708 355.00 380.70 368.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 111,929 254.00 304.75 286.16 116B 1 Chuck, chuck tender (IM) 16 35,847 227.00 247.00 237.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 212,646 196.00 214.00 198.81 120A 3 Brisket, point/off, bnls 10 9,766 349.00 393.00 364.21 123A 3 Short Plate, short rib 12 35,314 418.93 483.00 447.71 130 4 Chuck, short rib 12 27,756 322.00 358.00 330.52 160 1 Round, bone-in 6 16,466 221.00 236.50 222.25 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 30 83,354 223.00 250.00 237.80 168 1 Round, top inside round 33 180,265 204.00 232.06 219.98 168 3 Round, top inside round 24 263,229 207.00 239.75 228.38 169 5 Round, top inside, denuded 19 94,706 258.00 270.00 263.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 9,847 216.00 234.00 222.35 171B 3 Round, outside round 29 74,098 219.00 255.00 243.86 171C 3 Round, eye of round (IM) 17 34,387 253.50 263.00 259.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 22,421 471.25 530.00 487.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,224 460.17 470.00 466.78 180 3 Loin, strip, bnls, 0x1 42 200,847 490.00 532.00 501.59 184 1 Loin, top butt, bnls, heavy 10 6,901 270.00 316.54 292.57 184 3 Loin, top butt, boneless 30 123,072 290.29 322.00 297.56 185A 4 Loin, bottom sirloin, flap 20 131,358 354.00 391.73 366.53 185B 1 Loin, ball-tip, bnls, heavy 9 11,821 231.00 260.00 259.02 185C 1 Loin, sirloin, tri-tip (IM) 10 4,138 270.00 298.90 288.57 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 77,889 1059.00 1224.50 1081.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 28 90,267 373.75 430.00 404.48 ------------------------------------------------------------------------------- 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 8 15,928 476.26 495.00 481.48 112A 3 Rib, ribeye, bnls, light 9 46,449 520.70 580.00 539.50 112A 3 Rib, ribeye, bnls, heavy 31 74,093 514.50 573.00 535.91 113C 1 Chuck, semi-bnls, neck/off 3 7,264 219.60 230.00 227.01 114 1 Chuck, shoulder clod 6 56,194 203.00 218.00 205.14 114A 3 Chuck, shoulder clod, trmd 6 22,747 207.00 225.00 216.01 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 8,666 290.00 300.00 293.71 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 12 55,252 239.00 282.00 262.72 116B 1 Chuck, chuck tender (IM) 5 12,769 231.00 244.11 235.75

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 16 201,152 193.00 220.00 198.06 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 12 31,118 407.74 471.00 425.46 130 4 Chuck, short rib 4 7,471 320.00 358.00 333.21 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 20,401 223.00 243.00 232.16 168 1 Round, top inside round 12 90,039 204.00 230.00 218.00 168 3 Round, top inside round 9 21,794 220.00 241.00 235.99 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 100,689 215.47 224.81 215.60 171B 3 Round, outside round 13 32,351 225.00 255.00 237.89 171C 3 Round, eye of round (IM) 15 46,533 233.00 260.00 246.81 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 3,534 400.00 430.00 410.34 175 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 19 31,693 381.00 461.00 415.98 184 1 Loin, top butt, bnls, heavy 6 4,486 230.00 252.00 237.36 184 3 Loin, top butt, boneless 5 7,769 245.00 268.00 251.21 185A 4 Loin, bottom sirloin, flap 9 84,341 344.00 401.50 355.65 185B 1 Loin, ball-tip, bnls, heavy 6 21,549 246.00 262.00 258.45 185C 1 Loin, sirloin, tri-tip (IM) 3 1,278 287.00 293.00 287.81 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 41,586 830.00 917.00 907.81 191A 4 Loin, butt tender, trimmed 4 3,957 775.00 870.00 818.26 193 4 Flank, flank steak (IM) 6 9,665 398.00 425.00 411.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 43,594 79.00 95.00 81.44 121D 4 Plate, Inside Skirt (IM) 46 321,363 313.00 340.00 317.67 121C 4 Plate, Outside Skirt (IM) 8 13,392 380.00 422.00 406.49 121E 6 Outside Skirt, pld (IM) 4 10,531 512.05 557.60 549.72

Cap, Wedge Meat & (IM) Lean 23 159,265 241.00 277.00 264.53

Pectoral Meat 17 31,368 251.00 280.00 271.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 183,206 152.26 179.00 170.96 Ground Beef 75% 0 0 Ground Beef 81% 16 164,750 169.26 195.50 179.68 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 84,370 229.50 250.00 244.03 Ground Beef Chuck 80% 14 52,184 171.17 199.00 185.14 Ground Beef Round 85% 5 27,028 217.00 220.81 217.24 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% 8 80,852 189.88 208.00 199.82 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 8 264,231 108.00 114.50 109.28 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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