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USDA Boxed Beef Cutout Closing Prices for August 1

August 1 (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: 263.13 258.12 Change from prior day: (0.53) (2.48) ------------------------------------------------------------------------------- Choice/Select spread: 5.01

Total Load Count (Cuts, Trimmings, Grids): 100 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 349.40 326.02 Primal Chuck 227.02 228.41 Primal Round 261.88 259.85 Primal Loin 320.87 310.58 Primal Brisket 206.08 203.72 Primal Short Plate 196.21 196.21 Primal Flank 153.57 153.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/31 63 36 19 14 132 263.66 260.60 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 260.92 258.19 -------------------------------------------------------------------------------- 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 53.64 loads 2,145,792 pounds Select Cuts 22.71 loads 908,592 pounds Trimmings 7.22 loads 288,898 pounds Ground Beef 16.12 load 644,851 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 16 71,306 600.00 680.00 635.56 112A 3 Rib, ribeye, bnls, light 15 71,659 700.00 745.50 712.54 112A 3 Rib, ribeye, bnls, heavy 29 119,541 682.00 750.00 710.05 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 56,261 280.00 317.00 298.44 114A 3 Chuck, shoulder clod, trmd 4 9,703 292.22 310.00 302.91 114D 3 Chuck, clod, top blade 4 4,535 360.63 389.49 365.65 114E 3 Chuck, clod, arm roast 16 102,785 313.15 375.00 328.15 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 16 108,264 330.25 366.00 343.44 116B 1 Chuck, chuck tender (IM) 10 28,539 310.60 340.00 324.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 211,065 298.00 344.00 304.97 120A 3 Brisket, point/off, bnls 11 8,739 565.00 577.17 569.84 123A 3 Short Plate, short rib 13 31,713 474.80 567.00 517.57 130 4 Chuck, short rib 9 12,675 341.00 385.50 365.37 160 1 Round, bone-in 3 1,815 293.98 315.50 306.70 161 1 Round, boneless 4 4,468 312.22 322.50 318.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 90,502 360.00 416.00 373.89 168 1 Round, top inside round 4 5,751 370.00 377.00 372.88 168 3 Round, top inside round 10 50,278 345.00 381.00 375.80 169 5 Round, top inside, denuded 4 4,114 420.00 456.00 445.46

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 134,997 330.00 360.60 341.92 171C 3 Round, eye of round (IM) 29 102,700 300.00 350.00 330.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 255,026 550.25 623.00 585.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 6,074 575.00 635.00 586.09 180 3 Loin, strip, bnls, 0x1 20 111,631 628.63 675.00 651.07 184 1 Loin, top butt, bnls, heavy 10 73,212 350.52 370.00 351.71 184 3 Loin, top butt, boneless 18 78,022 360.00 413.20 385.71 185A 4 Loin, bottom sirloin, flap 15 30,958 480.50 541.00 503.41 185B 1 Loin, ball-tip, bnls, heavy 10 17,177 344.00 381.50 359.47 185C 1 Loin, sirloin, tri-tip (IM) 7 19,835 376.00 430.00 389.40 185D 4 Loin, tri-tip, pld (IM) 6 6,835 526.00 585.00 551.10 189A 4 Loin, tndrloin, trmd, heavy 19 30,135 1015.00 1052.00 1028.56 191A 4 Loin, butt tender, trimmed 4 2,787 1015.00 1025.00 1022.07 193 4 Flank, flank steak (IM) 12 17,948 547.00 585.00 563.63 ------------------------------------------------------------------------------- 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 7 18,052 562.47 631.00 573.96 112A 3 Rib, ribeye, bnls, light 9 24,875 628.00 712.00 669.19 112A 3 Rib, ribeye, bnls, heavy 22 58,394 641.00 700.00 655.87 113C 1 Chuck, semi-bnls, neck/off 4 9,225 281.24 305.50 289.36 114 1 Chuck, shoulder clod 8 35,009 278.00 299.52 284.08 114A 3 Chuck, shoulder clod, trmd 8 32,580 285.00 319.00 300.95 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 10,524 530.00 575.00 533.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 69,377 329.76 365.00 334.91 116B 1 Chuck, chuck tender (IM) 4 7,310 325.00 340.00 329.30

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 112,997 298.00 315.00 300.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 8,086 475.34 555.00 535.84 130 4 Chuck, short rib 11 8,232 340.27 380.00 360.34 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 5,649 372.74 410.00 386.39 168 1 Round, top inside round 168 3 Round, top inside round 6 42,734 358.00 389.56 370.24 169 5 Round, top inside, denuded 3 2,310 398.41 430.00 421.22

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 20,074 330.59 354.66 336.86 171C 3 Round, eye of round (IM) 13 21,594 320.00 345.98 330.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 184 1 Loin, top butt, bnls, heavy 3 1,474 373.00 379.66 374.30 184 3 Loin, top butt, boneless 4 11,661 379.80 400.00 388.45 185A 4 Loin, bottom sirloin, flap 5 9,845 475.00 500.00 481.47 185B 1 Loin, ball-tip, bnls, heavy 3 14,404 340.00 364.85 361.08 185C 1 Loin, sirloin, tri-tip (IM) 5 8,672 379.00 410.00 385.64 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 147,513 980.31 1072.00 988.14 191A 4 Loin, butt tender, trimmed 3 3,743 960.00 960.00 960.00 193 4 Flank, flank steak (IM) 7 9,361 547.00 601.00 555.98 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 19 171,088 438.00 480.00 443.41 121C 4 Plate, Outside Skirt (IM) 13 17,925 565.00 656.00 610.66 121E 6 Outside Skirt, pld (IM) 8 10,301 866.92 940.00 883.13

Cap, Wedge Meat & (IM) Lean 19 31,174 345.00 380.00 359.10

Pectoral Meat 16 66,448 347.00 369.00 352.03 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 197,539 200.00 241.00 227.21 Ground Beef 75% Ground Beef 81% 19 126,098 214.25 279.75 248.24 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 128,494 326.50 351.00 326.58 Ground Beef Chuck 80% 6 11,570 264.64 295.00 272.11 Ground Beef Round 85% 7 6,583 295.00 319.00 310.74 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 8 30,984 258.25 279.05 263.35 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 288,898 150.00 157.00 153.35 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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