USDA Boxed Beef Cutout Closing Prices for October 30

October 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: 205.68 190.09 Change from prior day: 1.44 1.97 ------------------------------------------------------------------------------- Choice/Select spread: 15.58

Total Load Count (Cuts, Trimmings, Grids): 159 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 326.34 269.55 Primal Chuck 177.17 172.50 Primal Round 180.43 178.15 Primal Loin 262.25 227.66 Primal Brisket 136.77 136.82 Primal Short Plate 137.84 138.75 Primal Flank 109.41 109.10 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/29 61 41 6 10 117 204.24 188.12 10/28 59 47 0 10 116 203.12 187.50 10/25 70 36 9 16 131 200.97 185.40 10/24 71 47 12 19 148 201.07 185.68 10/23 79 62 5 36 181 200.79 184.91 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.04 186.32 -------------------------------------------------------------------------------- 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 72.24 loads 2,889,477 pounds Select Cuts 46.79 loads 1,871,638 pounds Trimmings 3.98 loads 159,114 pounds Ground Beef 36.47 load 1,458,917 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 43 51,167 603.00 718.00 638.45 112A 3 Rib, ribeye, bnls, light 18 72,827 706.86 777.00 719.88 112A 3 Rib, ribeye, bnls, heavy 76 90,185 672.13 756.00 712.19 113C 1 Chuck, semi-bnls, neck/off 9 6,819 221.00 236.50 230.18 114 1 Chuck, shoulder clod 9 14,344 207.12 227.00 216.29 114A 3 Chuck, shoulder clod, trmd 54 197,491 213.00 236.03 224.80 114D 3 Chuck, clod, top blade 4 7,849 270.00 277.00 273.10 114E 3 Chuck, clod, arm roast 10 51,219 263.00 295.00 278.01 114F 5 Chuck, clod tender (IM) 16 13,366 355.00 380.00 364.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 85 92,630 277.00 307.00 291.63 116B 1 Chuck, chuck tender (IM) 30 23,465 239.00 259.50 244.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 103 205,633 195.00 228.00 200.56 120A 3 Brisket, point/off, bnls 18 12,579 363.75 378.00 367.07 123A 3 Short Plate, short rib 38 39,416 431.70 496.00 447.76 130 4 Chuck, short rib 59 31,911 320.00 340.00 333.69 160 1 Round, bone-in 6 6,486 222.00 236.50 229.57 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 99 156,196 236.00 268.00 240.83 168 1 Round, top inside round 91 211,311 219.00 237.28 222.69 168 3 Round, top inside round 20 132,985 220.00 247.00 233.45 169 5 Round, top inside, denuded 14 22,093 266.00 274.00 269.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 4,887 215.57 232.00 225.74 171B 3 Round, outside round 51 102,777 232.00 266.03 251.96 171C 3 Round, eye of round (IM) 79 99,574 255.00 292.00 264.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 16,014 477.94 526.50 495.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 18 14,394 428.00 440.00 434.11 180 3 Loin, strip, bnls, 0x1 96 103,262 480.00 529.50 506.67 184 1 Loin, top butt, bnls, heavy 27 25,095 268.75 297.28 275.04 184 3 Loin, top butt, boneless 56 127,784 278.44 318.00 286.74 185A 4 Loin, bottom sirloin, flap 63 354,622 362.44 410.00 367.62 185B 1 Loin, ball-tip, bnls, heavy 44 75,855 247.00 265.00 253.67 185C 1 Loin, sirloin, tri-tip (IM) 18 60,450 290.00 310.00 297.50 185D 4 Loin, tri-tip, pld (IM) 30 18,052 379.00 398.55 384.76 189A 4 Loin, tndrloin, trmd, heavy 73 130,264 1070.00 1274.00 1140.48 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 14,633 374.25 431.00 404.27 ------------------------------------------------------------------------------- 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 21 25,586 469.00 520.00 493.44 112A 3 Rib, ribeye, bnls, light 15 25,430 546.00 580.00 561.28 112A 3 Rib, ribeye, bnls, heavy 27 53,355 521.00 566.28 536.61 113C 1 Chuck, semi-bnls, neck/off 9 8,552 220.73 235.00 231.34 114 1 Chuck, shoulder clod 6 6,835 210.26 220.00 217.30 114A 3 Chuck, shoulder clod, trmd 22 170,755 223.00 235.00 227.12 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 9,742 290.00 305.00 293.17 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 80,602 259.25 306.00 278.59 116B 1 Chuck, chuck tender (IM) 21 29,199 235.00 249.00 237.06

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 19 40,032 195.00 220.70 199.29 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,372 428.75 441.13 434.95 130 4 Chuck, short rib 9 12,472 320.00 340.00 329.25 160 1 Round, bone-in 161 1 Round, boneless 6 3,904 236.00 248.00 242.89

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 39,226 232.00 255.00 235.46 168 1 Round, top inside round 29 216,634 218.26 230.00 224.99 168 3 Round, top inside round 9 34,710 231.00 252.00 235.10 169 5 Round, top inside, denuded 15 18,124 267.00 285.00 271.42

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 7,395 217.00 232.00 218.69 171B 3 Round, outside round 19 108,237 239.51 260.98 244.09 171C 3 Round, eye of round (IM) 30 57,737 246.00 275.00 258.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 27 32,577 406.89 440.00 416.48 175 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 27 37,725 408.00 437.00 412.20 184 1 Loin, top butt, bnls, heavy 14 9,338 251.00 256.00 254.49 184 3 Loin, top butt, boneless 29 83,360 239.85 273.00 258.33 185A 4 Loin, bottom sirloin, flap 10 40,327 362.97 395.00 371.44 185B 1 Loin, ball-tip, bnls, heavy 19 57,162 249.00 275.00 260.06 185C 1 Loin, sirloin, tri-tip (IM) 5 48,100 290.00 295.00 290.09 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 23,142 907.28 996.50 936.44 191A 4 Loin, butt tender, trimmed 4 3,176 837.99 885.00 871.49 193 4 Flank, flank steak (IM) 7 6,264 375.00 425.00 386.64 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 256,666 79.46 105.00 80.50 121D 4 Plate, Inside Skirt (IM) 25 53,598 316.00 340.00 325.39 121C 4 Plate, Outside Skirt (IM) 19 20,301 395.00 425.00 408.30 121E 6 Outside Skirt, pld (IM) 10 6,077 550.04 640.00 599.29

Cap, Wedge Meat & (IM) Lean 69 260,355 255.00 280.00 266.18

Pectoral Meat 46 100,934 259.07 290.30 269.23 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 52 152,772 168.00 179.70 172.34 Ground Beef 75% Ground Beef 81% 94 444,743 180.20 204.66 189.45 Ground Beef 85% Ground Beef 90% Ground Beef 93% 34 82,621 227.93 250.28 239.59 Ground Beef Chuck 80% 40 153,925 190.00 207.00 194.75 Ground Beef Round 85% 41 174,270 216.00 227.00 224.92 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% 0 0 Blended Ground Beef 81% 10 108,860 180.00 202.25 187.60 Blended Ground Beef 85% Blended Ground Beef 90% 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 6 159,114 114.00 117.00 115.34 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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