USDA Boxed Beef Cutout Closing Prices for August 2

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: 187.21 180.90 Change from prior day: 0.55 (0.63) ------------------------------------------------------------------------------- Choice/Select spread: 6.31

Total Load Count (Cuts, Trimmings, Grids): 174 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 285.11 269.86

Primal Chuck 157.26 154.08

Primal Round 157.43 156.40

Primal Loin 244.76 229.37

Primal Brisket 138.92 135.92

Primal Short Plate 142.74 144.25

Primal Flank 123.70 120.41 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/01 93 52 8 22 175 186.66 181.53 07/31 112 58 9 34 213 186.32 181.65 07/30 69 53 1 19 142 186.78 181.66 07/29 70 32 14 11 127 186.41 182.22 07/26 67 37 7 24 135 187.15 182.71 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 186.67 181.95 -------------------------------------------------------------------------------- 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 84.12 loads 3,364,892 pounds

Select Cuts 67.72 loads 2,708,807 pounds

Trimmings 5.04 loads 201,669 pounds

Ground Beef 16.76 load 670,346 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 27 299,641 520.00 558.00 533.63 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 40 181,359 573.00 625.00 590.40 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 15 41,292 181.00 190.00 183.67 114A 3 Chuck, shoulder clod, trmd 26 147,058 192.00 204.08 196.86 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 48,201 211.79 236.89 227.95 114F 5 Chuck, clod tender (IM) 8 12,454 384.64 444.38 409.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 255,056 207.05 231.00 223.28 116B 1 Chuck, chuck tender (IM) 14 39,562 200.00 215.21 208.51

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 66,377 196.86 213.00 201.18 120A 3 Brisket, point/off, bnls 11 7,940 343.00 370.15 365.33 123A 3 Short Plate, short rib 9 31,098 382.54 475.50 427.88 130 4 Chuck, short rib 20 44,211 301.00 341.00 315.17 160 1 Round, bone-in 161 1 Round, boneless 4 23,871 197.00 202.50 200.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 110,162 206.48 234.50 219.51 168 1 Round, top inside round 22 83,502 185.00 200.78 193.62 168 3 Round, top inside round 11 78,975 200.00 220.00 208.62 169 5 Round, top inside, denuded 18 70,355 225.00 247.00 234.37

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 6,579 185.00 201.00 190.59 171B 3 Round, outside round 34 215,727 195.00 215.00 202.27 171C 3 Round, eye of round (IM) 34 82,971 197.77 218.00 201.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 28,432 443.75 477.00 457.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 35,591 413.00 437.00 416.06 180 3 Loin, strip, bnls, 0x1 30 140,892 468.00 502.00 478.82 184 1 Loin, top butt, bnls, heavy 14 16,640 290.00 307.46 294.86 184 3 Loin, top butt, boneless 32 133,041 310.00 327.50 317.22 185A 4 Loin, bottom sirloin, flap 51 500,292 315.00 370.00 327.95 185B 1 Loin, ball-tip, bnls, heavy 35 236,925 200.00 230.00 214.11 185C 1 Loin, sirloin, tri-tip (IM) 5 1,582 245.00 269.50 255.44 185D 4 Loin, tri-tip, pld (IM) 5 1,535 333.00 380.00 353.50 189A 4 Loin, tndrloin, trmd, heavy 38 83,513 880.00 991.00 902.67 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 18 26,408 462.50 492.00 470.54 ------------------------------------------------------------------------------- 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 5,559 488.46 540.00 503.76 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 27 120,167 536.74 600.00 559.36 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 44,042 181.00 188.00 183.10 114A 3 Chuck, shoulder clod, trmd 15 91,652 189.75 202.00 193.75 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 14 27,401 359.25 384.64 370.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 186,962 214.00 233.00 221.69 116B 1 Chuck, chuck tender (IM) 10 26,174 199.50 210.00 204.12

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 33 557,578 191.75 207.80 197.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 14,021 405.00 466.00 447.76 130 4 Chuck, short rib 6 14,991 311.00 343.00 315.51 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 40,893 208.66 226.00 216.04 168 1 Round, top inside round 14 41,715 185.00 205.00 194.96 168 3 Round, top inside round 8 53,975 200.00 212.00 205.11 169 5 Round, top inside, denuded 3 5,011 238.89 241.00 240.69

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,442 180.00 191.44 186.67 171B 3 Round, outside round 17 69,663 197.95 212.80 202.45 171C 3 Round, eye of round (IM) 13 32,635 199.00 210.00 200.75 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 9,943 440.00 475.00 457.45 175 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 12 183,027 450.00 485.00 457.05 184 1 Loin, top butt, bnls, heavy 6 25,198 241.75 254.00 250.34 184 3 Loin, top butt, boneless 20 163,321 250.00 272.00 254.16 185A 4 Loin, bottom sirloin, flap 27 531,069 318.00 351.00 319.85 185B 1 Loin, ball-tip, bnls, heavy 4 29,885 200.00 225.00 206.63 185C 1 Loin, sirloin, tri-tip (IM) 4 6,055 229.00 250.00 231.73 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 43,536 847.00 891.00 852.09 191A 4 Loin, butt tender, trimmed 4 1,614 817.50 827.00 825.40 193 4 Flank, flank steak (IM) 13 17,671 450.00 475.00 451.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 1,634 100.00 115.78 105.20 121D 4 Plate, Inside Skirt (IM) 10 13,992 375.61 395.00 383.46 121C 4 Plate, Outside Skirt (IM) 22 63,027 360.67 460.00 390.88 121E 6 Outside Skirt, pld (IM) 6 19,421 520.00 660.00 528.61

Cap, Wedge Meat & (IM) Lean 17 87,679 222.50 240.00 227.89

Pectoral Meat 22 40,978 230.00 250.00 240.06 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 189,891 160.00 173.00 171.63 Ground Beef 75% 0 0 Ground Beef 81% 26 138,137 170.00 199.50 174.57 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 12 164,462 218.48 236.50 221.05 Ground Beef Chuck 80% 17 44,283 165.00 191.80 187.69 Ground Beef Round 85% 9 15,978 205.00 218.00 212.43 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% Blended Ground Beef 81% 4 21,483 183.25 200.00 186.59 Blended Ground Beef 85% Blended Ground Beef 90% 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 9 171,919 107.00 112.00 110.11 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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