USDA Boxed Beef Cutout Midday Prices for July 31

July 31 (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: 264.52 261.37 Change from prior day: 1.60 0.54 ------------------------------------------------------------------------------- Choice/Select spread: 3.15

Total Load Count (Cuts, Trimmings, Grids): 70 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 353.02 328.67 Primal Chuck 231.00 231.67 Primal Round 259.51 263.17 Primal Loin 322.42 316.34 Primal Brisket 207.76 204.49 Primal Short Plate 195.51 195.51 Primal Flank 152.61 154.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/30 85 36 22 34 177 262.92 260.83 07/29 77 44 10 18 149 261.34 259.03 07/28 52 23 8 19 102 259.30 256.17 07/25 42 26 5 12 84 257.38 254.33 07/24 88 41 7 16 152 255.56 252.84 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 259.30 256.64 -------------------------------------------------------------------------------- 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 37.37 loads 1,494,672 pounds Select Cuts 20.61 loads 824,249 pounds Trimmings 1.01 loads 40,320 pounds Ground Beef 10.78 load 431,155 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 19 66,216 605.00 675.00 633.37 112A 3 Rib, ribeye, bnls, light 19 91,669 697.54 751.50 719.09 112A 3 Rib, ribeye, bnls, heavy 30 52,180 691.00 760.00 718.33 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 4 11,517 275.00 290.00 281.94 114A 3 Chuck, shoulder clod, trmd 8 15,324 305.00 316.00 310.56 114D 3 Chuck, clod, top blade 6 13,203 360.00 400.35 367.35 114E 3 Chuck, clod, arm roast 5 12,825 309.40 342.00 315.27 114F 5 Chuck, clod tender (IM) 9 13,933 550.00 601.00 566.80 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 21 84,968 324.00 366.50 345.68 116B 1 Chuck, chuck tender (IM) 10 25,871 305.00 339.00 326.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 216,363 303.00 332.47 306.93 120A 3 Brisket, point/off, bnls 7 9,053 552.00 587.00 561.60 123A 3 Short Plate, short rib 13 14,551 520.00 571.00 555.20 130 4 Chuck, short rib 8 20,597 340.00 385.00 359.99 160 1 Round, bone-in 161 1 Round, boneless 4 3,260 305.00 305.00 305.00

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 38,478 362.00 406.00 389.85 168 1 Round, top inside round 14 35,044 320.00 370.00 341.13 168 3 Round, top inside round 17 133,907 342.79 380.00 375.96 169 5 Round, top inside, denuded 3 4,066 420.00 440.00 431.79

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 22 50,614 313.00 357.00 343.77 171C 3 Round, eye of round (IM) 20 39,558 295.00 343.00 326.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 9,529 591.03 652.50 601.30 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 7,759 589.00 591.00 590.45 180 3 Loin, strip, bnls, 0x1 31 49,374 636.00 703.00 660.91 184 1 Loin, top butt, bnls, heavy 7 7,295 370.00 420.00 391.79 184 3 Loin, top butt, boneless 17 98,064 360.00 422.00 374.68 185A 4 Loin, bottom sirloin, flap 18 34,011 490.00 525.00 507.62 185B 1 Loin, ball-tip, bnls, heavy 10 52,329 340.00 370.00 366.23 185C 1 Loin, sirloin, tri-tip (IM) 9 8,596 392.56 419.65 409.34 185D 4 Loin, tri-tip, pld (IM) 4 3,593 549.00 563.00 554.81 189A 4 Loin, tndrloin, trmd, heavy 17 16,848 951.00 1106.00 1019.88 191A 4 Loin, butt tender, trimmed 7 30,356 1010.00 1018.00 1017.94 193 4 Flank, flank steak (IM) 11 36,264 549.00 610.00 557.78 ------------------------------------------------------------------------------- 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 5 2,707 540.00 633.00 585.79 112A 3 Rib, ribeye, bnls, light 4 4,185 650.00 694.50 670.81 112A 3 Rib, ribeye, bnls, heavy 22 35,088 628.00 701.00 649.39 113C 1 Chuck, semi-bnls, neck/off 3 12,590 280.00 300.00 286.90 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 37,000 296.00 328.00 299.41 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 7 6,840 347.05 365.00 354.69 116B 1 Chuck, chuck tender (IM) 5 6,857 315.00 339.00 328.51

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 354,359 300.50 321.00 301.60 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 5,053 540.00 561.00 552.32 130 4 Chuck, short rib 5 52,209 340.00 359.12 353.37 160 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 6 5,864 388.00 400.00 390.42 168 1 Round, top inside round 168 3 Round, top inside round 5 45,179 360.00 375.00 371.00 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 18,336 315.91 353.00 334.66 171C 3 Round, eye of round (IM) 9 10,290 289.00 342.00 310.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 3,396 580.00 613.00 584.80 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 12,183 588.00 636.00 605.42 184 1 Loin, top butt, bnls, heavy 7 9,310 370.00 389.69 371.56 184 3 Loin, top butt, boneless 3 3,475 380.00 416.81 394.51 185A 4 Loin, bottom sirloin, flap 5 6,040 469.00 495.11 479.99 185B 1 Loin, ball-tip, bnls, heavy 9 23,021 334.08 360.00 353.16 185C 1 Loin, sirloin, tri-tip (IM) 8 33,729 378.75 412.00 385.97 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 30,942 976.00 1020.00 993.17 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 17,559 563.00 577.00 574.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 10 10,314 452.00 480.00 464.75 121C 4 Plate, Outside Skirt (IM) 11 23,546 548.28 646.00 592.43 121E 6 Outside Skirt, pld (IM) 5 12,871 840.00 867.05 846.74

Cap, Wedge Meat & (IM) Lean 29 69,654 335.00 365.00 354.45

Pectoral Meat 18 27,906 335.00 369.00 356.34 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 66,641 231.00 254.00 237.24 Ground Beef 75% 0 0 Ground Beef 81% 19 119,204 258.70 280.00 263.75 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 3 6,153 284.00 295.00 289.61 Ground Beef Round 85% 0 0 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% 7 41,280 266.15 281.00 273.21 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 0 0 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.