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USDA Boxed Beef Cutout Closing Prices for September 9

September 9 (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: 194.33 179.86 Change from prior day: (0.90) (1.33) ------------------------------------------------------------------------------- Choice/Select spread: 14.47

Total Load Count (Cuts, Trimmings, Grids): 202 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 304.05 264.36 Primal Chuck 163.36 158.51 Primal Round 164.26 163.63 Primal Loin 254.62 214.56 Primal Brisket 137.18 135.29 Primal Short Plate 140.78 144.13 Primal Flank 117.25 115.33 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/06 70 49 14 14 146 195.23 181.19 09/05 107 71 18 22 218 195.86 181.91 09/04 106 78 14 32 230 196.56 182.13 09/03 72 63 15 17 166 196.10 181.92 08/30 76 43 9 12 140 195.67 182.66 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.88 181.96 -------------------------------------------------------------------------------- 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 80.56 loads 3,222,316 pounds Select Cuts 85.17 loads 3,406,960 pounds Trimmings 12.38 loads 495,302 pounds Ground Beef 24.11 load 964,330 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 22 39,151 574.00 635.00 587.67 112A 3 Rib, ribeye, bnls, light 14 30,645 644.00 707.00 679.48 112A 3 Rib, ribeye, bnls, heavy 44 164,727 630.00 716.00 642.18 113C 1 Chuck, semi-bnls, neck/off 5 13,055 208.00 216.00 209.42 114 1 Chuck, shoulder clod 8 44,679 190.00 211.00 193.64 114A 3 Chuck, shoulder clod, trmd 23 123,251 200.00 225.00 205.33 114D 3 Chuck, clod, top blade 9 22,916 238.00 273.00 254.72 114E 3 Chuck, clod, arm roast 13 105,291 225.00 248.76 227.09 114F 5 Chuck, clod tender (IM) 9 10,725 400.00 436.00 405.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 190,910 229.45 256.00 239.83 116B 1 Chuck, chuck tender (IM) 10 12,754 225.51 236.00 232.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 133,105 196.00 213.00 199.80 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 26 70,454 410.65 482.00 444.28 130 4 Chuck, short rib 15 12,726 324.00 360.00 334.61 160 1 Round, bone-in 5 10,006 200.50 204.00 202.44 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 311,329 233.00 247.50 239.08 168 1 Round, top inside round 19 83,052 195.00 205.00 198.00 168 3 Round, top inside round 36 792,723 205.00 220.50 208.90 169 5 Round, top inside, denuded 10 23,010 234.00 253.00 240.77

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,033 201.00 212.00 204.87 171B 3 Round, outside round 32 108,397 196.74 229.50 216.57 171C 3 Round, eye of round (IM) 25 92,432 210.00 228.00 223.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 81,109 470.00 509.50 492.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 2,597 425.00 425.00 425.00 180 3 Loin, strip, bnls, 0x1 23 30,245 485.00 520.00 505.90 184 1 Loin, top butt, bnls, heavy 14 11,771 292.50 322.71 297.76 184 3 Loin, top butt, boneless 20 111,429 313.00 337.39 323.35 185A 4 Loin, bottom sirloin, flap 26 86,127 329.08 360.00 336.80 185B 1 Loin, ball-tip, bnls, heavy 15 39,423 216.17 226.00 220.65 185C 1 Loin, sirloin, tri-tip (IM) 7 12,339 250.00 265.00 253.19 185D 4 Loin, tri-tip, pld (IM) 11 10,960 324.00 369.73 352.14 189A 4 Loin, tndrloin, trmd, heavy 33 64,092 961.00 1091.00 1001.79 191A 4 Loin, butt tender, trimmed 9 30,095 893.81 950.00 905.20 193 4 Flank, flank steak (IM) 19 29,742 400.00 476.00 443.00 ------------------------------------------------------------------------------- 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 13 78,440 454.25 502.00 468.68 112A 3 Rib, ribeye, bnls, light 14 51,857 525.00 590.00 535.64 112A 3 Rib, ribeye, bnls, heavy 22 77,913 523.00 555.05 529.38 113C 1 Chuck, semi-bnls, neck/off 4 9,752 203.91 210.65 204.41 114 1 Chuck, shoulder clod 11 28,916 188.00 200.39 193.63 114A 3 Chuck, shoulder clod, trmd 14 233,380 199.00 210.00 199.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 516,982 225.77 246.00 232.95 116B 1 Chuck, chuck tender (IM) 15 70,157 209.37 232.00 220.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 368,475 193.49 203.20 197.56 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 6,360 430.00 471.00 456.48 130 4 Chuck, short rib 5 10,125 305.00 345.00 314.86 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 69,399 235.00 246.00 240.49 168 1 Round, top inside round 8 35,995 197.00 207.00 198.56 168 3 Round, top inside round 14 291,977 204.50 218.00 206.01 169 5 Round, top inside, denuded 5 17,493 229.10 251.50 244.85

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 38,489 205.00 227.80 216.15 171C 3 Round, eye of round (IM) 18 53,608 215.00 225.00 219.73 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 22,655 390.00 423.00 404.74 175 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 32 428,104 310.00 386.00 357.06 184 1 Loin, top butt, bnls, heavy 8 33,844 231.00 240.00 235.34 184 3 Loin, top butt, boneless 23 302,611 235.00 262.00 244.40 185A 4 Loin, bottom sirloin, flap 15 180,455 324.67 355.00 328.63 185B 1 Loin, ball-tip, bnls, heavy 7 99,261 199.00 211.00 200.88 185C 1 Loin, sirloin, tri-tip (IM) 3 1,374 243.55 256.66 245.48 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 36,569 835.00 956.00 848.60 191A 4 Loin, butt tender, trimmed 7 5,421 820.00 871.30 841.26 193 4 Flank, flank steak (IM) 10 31,178 431.00 455.00 437.79 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 5,894 95.00 150.00 97.76 121D 4 Plate, Inside Skirt (IM) 18 65,136 352.00 390.00 362.41 121C 4 Plate, Outside Skirt (IM) 9 13,086 339.10 417.00 385.40 121E 6 Outside Skirt, pld (IM) 6 12,554 560.00 610.00 567.33

Cap, Wedge Meat & (IM) Lean 31 136,348 235.00 250.00 239.17

Pectoral Meat 23 62,677 235.58 256.27 241.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 379,952 153.60 179.00 165.50 Ground Beef 75% Ground Beef 81% 14 69,049 180.00 200.00 187.65 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 8 20,671 233.00 260.00 244.92 Ground Beef Chuck 80% 20 258,237 185.34 211.23 198.40 Ground Beef Round 85% 14 148,669 211.30 223.00 215.85 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% 7 27,863 197.10 210.00 205.21 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 20 451,862 99.00 107.50 104.27 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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