Bloomberg Anywhere Remote Login Bloomberg Terminal Request a Demo

Bloomberg

Connecting decision makers to a dynamic network of information, people and ideas, Bloomberg quickly and accurately delivers business and financial information, news and insight around the world.

Company

Financial Products

Enterprise Products

Media

Customer Support

  • Americas

    +1 212 318 2000

  • Europe, Middle East, & Africa

    +44 20 7330 7500

  • Asia Pacific

    +65 6212 1000

Communications

Industry Products

Media Services

Follow Us

USDA Boxed Beef Cutout Closing Prices for October 21

October 21 (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: 198.29 181.65 Change from prior day: 2.00 1.67 ------------------------------------------------------------------------------- Choice/Select spread: 16.64

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 317.02 261.35 Primal Chuck 166.74 161.72 Primal Round 171.66 170.75 Primal Loin 259.10 217.45 Primal Brisket 133.78 135.19 Primal Short Plate 133.11 135.50 Primal Flank 105.57 103.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS***

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/18 82 53 0 17 152 196.29 179.98 10/17 66 34 13 26 139 196.03 181.72

-------------------------------------------------------------------------------- Current 5 Day Simple Average: Not available -------------------------------------------------------------------------------- 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 44.38 loads 1,775,119 pounds Select Cuts 32.72 loads 1,308,809 pounds Trimmings 28.18 loads 1,127,062 pounds Ground Beef 15.88 loads 635,219 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 17 55,362 576.56 637.00 602.13 112A 3 Rib, ribeye, bnls, light 5 9,810 674.00 720.00 684.72 112A 3 Rib, ribeye, bnls, heavy 26 61,348 660.00 725.00 687.31 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 33,435 200.00 210.02 207.99 114A 3 Chuck, shoulder clod, trmd 16 55,256 210.00 221.77 218.27 114D 3 Chuck, clod, top blade 6 18,512 243.41 273.00 246.96 114E 3 Chuck, clod, arm roast 17 66,254 235.02 280.00 256.53 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 110,775 270.00 294.50 288.97 116B 1 Chuck, chuck tender (IM) 9 13,984 226.84 245.00 230.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 136,278 195.00 213.00 197.60 120A 3 Brisket, point/off, bnls 6 7,116 351.00 370.00 363.36 123A 3 Short Plate, short rib 22 51,609 438.20 476.00 450.64 130 4 Chuck, short rib 12 8,456 300.00 340.54 337.92 160 1 Round, bone-in 161 1 Round, boneless 5 5,696 213.46 234.50 227.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 157,757 227.00 248.00 232.62 168 1 Round, top inside round 13 145,901 205.02 225.50 207.04 168 3 Round, top inside round 18 63,784 206.00 235.00 228.26 169 5 Round, top inside, denuded 10 49,109 245.02 267.00 247.88

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 114,546 232.73 262.01 244.91 171C 3 Round, eye of round (IM) 32 84,884 244.50 265.50 255.49 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 18,415 481.20 535.00 495.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 2,054 430.00 430.00 430.00 180 3 Loin, strip, bnls, 0x1 17 44,694 481.31 527.00 501.07 184 1 Loin, top butt, bnls, heavy 8 10,068 275.00 299.00 289.78 184 3 Loin, top butt, boneless 12 73,506 288.18 325.00 301.00 185A 4 Loin, bottom sirloin, flap 13 76,788 375.00 400.00 377.32 185B 1 Loin, ball-tip, bnls, heavy 13 35,562 231.22 262.00 246.64 185C 1 Loin, sirloin, tri-tip (IM) 14 34,635 266.64 280.00 277.52 185D 4 Loin, tri-tip, pld (IM) 4 3,162 365.00 381.00 369.56 189A 4 Loin, tndrloin, trmd, heavy 17 28,115 1025.00 1100.00 1050.53 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 50,285 369.00 431.51 373.97 ------------------------------------------------------------------------------- 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 8 16,701 460.00 471.20 463.47 112A 3 Rib, ribeye, bnls, light 10 40,188 521.31 529.50 527.11 112A 3 Rib, ribeye, bnls, heavy 25 96,223 500.29 550.79 527.71 113C 1 Chuck, semi-bnls, neck/off 3 9,994 214.00 219.00 218.55 114 1 Chuck, shoulder clod 13 54,179 187.00 215.39 207.57 114A 3 Chuck, shoulder clod, trmd 12 36,460 210.00 221.00 217.38 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 12,356 283.00 300.00 286.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 153,587 255.00 280.65 275.61 116B 1 Chuck, chuck tender (IM) 9 20,454 226.84 246.50 240.87

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 90,472 193.00 221.70 200.67 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 9,937 430.00 471.00 466.10 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 38,435 227.00 251.70 235.34 168 1 Round, top inside round 11 171,402 205.02 230.00 208.08 168 3 Round, top inside round 11 30,583 217.00 237.00 224.93 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 37,959 229.50 255.80 237.72 171C 3 Round, eye of round (IM) 13 73,241 241.50 256.00 249.75 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 16,453 362.00 420.00 390.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 14 24,736 374.00 442.00 414.88 184 1 Loin, top butt, bnls, heavy 3 9,228 229.70 248.00 237.31 184 3 Loin, top butt, boneless 5 18,209 250.00 265.00 257.86 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 11 70,403 230.00 255.94 249.44 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 11,315 806.00 896.00 839.97 191A 4 Loin, butt tender, trimmed 4 1,972 750.00 830.15 801.45 193 4 Flank, flank steak (IM) 10 38,007 350.29 425.00 377.24 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 8,241 75.00 90.00 87.63 121D 4 Plate, Inside Skirt (IM) 13 28,585 309.00 340.00 318.70 121C 4 Plate, Outside Skirt (IM) 13 35,914 375.00 439.00 400.37 121E 6 Outside Skirt, pld (IM) 3 8,779 550.00 560.00 558.31

Cap, Wedge Meat & (IM) Lean 23 119,924 245.67 275.00 264.60

Pectoral Meat 18 34,470 245.00 287.80 264.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 26,983 163.60 174.00 165.74 Ground Beef 75% Ground Beef 81% 16 114,185 173.00 201.40 177.67 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 18 301,918 169.00 195.94 188.64 Ground Beef Round 85% 5 68,538 200.00 216.00 212.27 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% 9 39,760 188.00 211.00 206.95 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 36 1,127,062 90.00 114.00 101.57 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.

Please upgrade your Browser

Your browser is out-of-date. Please download one of these excellent browsers:

Chrome, Firefox, Safari, Opera or Internet Explorer.