USDA Boxed Beef Cutout Midday 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 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: 263.77 258.71 Change from prior day: 0.11 (1.89) ------------------------------------------------------------------------------- Choice/Select spread: 5.06

Total Load Count (Cuts, Trimmings, Grids): 56 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 348.78 325.76 Primal Chuck 228.01 229.16 Primal Round 262.29 259.32 Primal Loin 321.98 312.61 Primal Brisket 206.73 204.31 Primal Short Plate 196.99 196.99 Primal Flank 153.72 153.79 -------------------------------------------------------------------------------- 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 31.06 loads 1,242,408 pounds Select Cuts 11.98 loads 479,258 pounds Trimmings 3.57 loads 142,898 pounds Ground Beef 9.13 load 365,380 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 8 29,399 600.00 675.00 632.63 112A 3 Rib, ribeye, bnls, light 10 42,891 700.00 745.50 703.91 112A 3 Rib, ribeye, bnls, heavy 27 100,767 682.00 750.00 713.60 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 7 53,990 280.00 304.00 297.66 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 4 4,535 360.63 389.49 365.65 114E 3 Chuck, clod, arm roast 8 77,956 320.00 348.50 327.90 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 8 18,112 330.25 366.00 351.93 116B 1 Chuck, chuck tender (IM) 6 22,736 324.08 340.00 325.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 56,026 298.00 330.00 308.22 120A 3 Brisket, point/off, bnls 10 8,390 565.00 575.00 569.53 123A 3 Short Plate, short rib 8 17,448 518.00 567.00 527.73 130 4 Chuck, short rib 6 6,334 360.00 385.50 370.63 160 1 Round, bone-in 161 1 Round, boneless 3 3,825 312.22 321.00 317.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 50,122 363.00 416.00 373.95 168 1 Round, top inside round 3 3,330 370.00 377.00 372.50 168 3 Round, top inside round 6 25,169 369.00 380.00 376.50 169 5 Round, top inside, denuded 4 4,114 420.00 456.00 445.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 41,364 335.00 356.55 343.12 171C 3 Round, eye of round (IM) 22 85,827 320.00 350.00 335.05 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 201,365 580.00 623.00 588.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,773 575.00 631.82 585.09 180 3 Loin, strip, bnls, 0x1 15 52,854 628.63 675.00 658.95 184 1 Loin, top butt, bnls, heavy 10 73,212 350.52 370.00 351.71 184 3 Loin, top butt, boneless 14 53,136 373.00 413.20 392.31 185A 4 Loin, bottom sirloin, flap 12 25,963 480.50 541.00 497.34 185B 1 Loin, ball-tip, bnls, heavy 5 13,182 344.00 364.50 359.99 185C 1 Loin, sirloin, tri-tip (IM) 3 2,652 376.00 412.89 382.98 185D 4 Loin, tri-tip, pld (IM) 7 7,264 511.50 560.00 545.43 189A 4 Loin, tndrloin, trmd, heavy 13 13,417 1015.00 1052.00 1029.38 191A 4 Loin, butt tender, trimmed 3 1,456 943.00 1025.00 1002.90 193 4 Flank, flank steak (IM) 7 11,111 555.00 585.00 561.85 ------------------------------------------------------------------------------- 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 7,922 562.47 631.00 580.81 112A 3 Rib, ribeye, bnls, light 7 19,103 642.00 712.00 680.41 112A 3 Rib, ribeye, bnls, heavy 19 53,706 641.00 700.00 656.37 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 17,575 280.00 299.52 285.85 114A 3 Chuck, shoulder clod, trmd 6 30,019 285.00 319.00 300.57 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 10,053 530.00 550.00 531.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 6 58,384 329.76 365.00 332.20 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 5 10,929 298.00 309.66 302.79 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 2,996 525.00 538.75 533.37 130 4 Chuck, short rib 9 5,739 340.27 380.00 359.33 160 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 168 1 Round, top inside round 168 3 Round, top inside round 3 23,201 358.00 385.00 368.59 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 9 12,631 320.00 339.66 329.61 174 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 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 3 4,744 475.00 500.00 487.41 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 7,118 379.00 410.00 384.69 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 52,714 980.31 1072.00 994.32 191A 4 Loin, butt tender, trimmed 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) 8 62,013 446.00 480.00 451.22 121C 4 Plate, Outside Skirt (IM) 10 15,644 565.00 656.00 614.29 121E 6 Outside Skirt, pld (IM) 7 8,801 866.92 940.00 885.02

Cap, Wedge Meat & (IM) Lean 8 7,708 345.00 360.00 350.90

Pectoral Meat 9 18,182 350.00 369.00 362.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 87,629 233.72 241.00 236.26 Ground Beef 75% 0 0 Ground Beef 81% 9 38,116 260.00 272.00 270.65 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 128,133 326.50 329.99 326.51 Ground Beef Chuck 80% 3 7,978 264.64 285.00 265.68 Ground Beef Round 85% 3 1,804 295.00 319.00 302.51 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% 5 10,700 269.00 279.05 270.23 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 142,898 150.00 155.50 151.88 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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