USDA Boxed Beef Cutout Closing Prices for August 15

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: 193.30 185.71 Change from prior day: 0.95 1.01 ------------------------------------------------------------------------------- Choice/Select spread: 7.59

Total Load Count (Cuts, Trimmings, Grids): 129 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 300.97 276.28

Primal Chuck 162.71 161.87

Primal Round 164.76 163.65

Primal Loin 250.04 230.04

Primal Brisket 140.60 138.74

Primal Short Plate 141.16 142.80

Primal Flank 122.56 119.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/14 91 73 9 35 208 192.35 184.70 08/13 47 38 13 17 115 190.32 183.30 08/12 92 34 21 35 182 190.28 182.85 08/09 60 62 9 22 153 188.99 182.00 08/08 79 64 9 38 190 188.31 182.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.05 182.98 -------------------------------------------------------------------------------- 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 46.04 loads 1,841,683 pounds

Select Cuts 45.45 loads 1,818,179 pounds

Trimmings 10.15 loads 405,902 pounds

Ground Beef 27.21 load 1,088,361 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 40,761 542.45 615.00 596.18 112A 3 Rib, ribeye, bnls, light 10 35,835 622.00 681.00 657.43 112A 3 Rib, ribeye, bnls, heavy 36 70,761 580.00 678.00 635.82 113C 1 Chuck, semi-bnls, neck/off 4 13,195 211.00 220.00 213.34 114 1 Chuck, shoulder clod 8 20,392 190.00 198.00 194.98 114A 3 Chuck, shoulder clod, trmd 29 156,984 199.00 218.00 206.47 114D 3 Chuck, clod, top blade 7 13,855 270.00 295.00 279.05 114E 3 Chuck, clod, arm roast 7 14,852 225.00 240.00 233.91 114F 5 Chuck, clod tender (IM) 8 27,217 400.00 425.70 407.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 161,074 226.00 252.00 239.12 116B 1 Chuck, chuck tender (IM) 26 53,827 207.00 231.00 218.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 71,364 191.56 226.00 208.05 120A 3 Brisket, point/off, bnls 8 23,109 340.00 380.00 354.97 123A 3 Short Plate, short rib 11 15,900 430.00 456.00 436.83 130 4 Chuck, short rib 10 6,991 310.00 351.49 334.98 160 1 Round, bone-in 3 1,340 193.50 220.00 199.71 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 71,596 224.00 246.00 232.12 168 1 Round, top inside round 7 9,395 194.00 210.00 204.37 168 3 Round, top inside round 20 43,515 205.00 225.00 218.42 169 5 Round, top inside, denuded 11 22,957 240.60 254.00 242.74

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 9,077 185.00 204.50 195.26 171B 3 Round, outside round 31 121,481 206.71 225.00 212.33 171C 3 Round, eye of round (IM) 36 86,166 204.40 225.00 217.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 12,712 445.00 509.50 481.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 6,364 428.27 452.00 443.74 180 3 Loin, strip, bnls, 0x1 19 21,568 480.00 533.00 509.18 184 1 Loin, top butt, bnls, heavy 9 7,982 297.45 323.00 304.26 184 3 Loin, top butt, boneless 27 189,601 306.75 346.00 327.49 185A 4 Loin, bottom sirloin, flap 26 55,662 321.00 356.00 340.22 185B 1 Loin, ball-tip, bnls, heavy 19 97,898 204.00 239.00 213.24 185C 1 Loin, sirloin, tri-tip (IM) 13 26,147 240.00 275.00 255.85 185D 4 Loin, tri-tip, pld (IM) 8 12,979 321.60 371.00 354.28 189A 4 Loin, tndrloin, trmd, heavy 35 68,506 893.00 931.55 909.29 191A 4 Loin, butt tender, trimmed 4 2,893 900.00 950.00 914.11 193 4 Flank, flank steak (IM) 12 8,877 455.00 477.00 463.80 ------------------------------------------------------------------------------- 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 4,379 522.00 522.00 522.00 112A 3 Rib, ribeye, bnls, light 8 6,769 570.00 600.00 585.98 112A 3 Rib, ribeye, bnls, heavy 33 50,070 554.00 600.00 582.43 113C 1 Chuck, semi-bnls, neck/off 16 206,912 188.00 214.00 198.34 114 1 Chuck, shoulder clod 11 62,726 189.00 198.00 192.71 114A 3 Chuck, shoulder clod, trmd 13 96,137 195.00 221.00 202.52 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 5,278 365.00 396.00 370.47 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 35 133,594 223.00 245.00 235.38 116B 1 Chuck, chuck tender (IM) 10 32,705 198.85 225.00 216.37

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 28,811 192.83 213.35 203.27 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 1,621 353.06 415.92 401.12 130 4 Chuck, short rib 3 2,904 315.00 338.75 316.24 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 193,062 209.00 240.00 223.89 168 1 Round, top inside round 11 30,804 197.00 212.70 209.76 168 3 Round, top inside round 14 34,185 207.00 220.50 214.69 169 5 Round, top inside, denuded 5 1,500 249.00 254.82 253.03

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 32,556 186.04 208.00 188.73 171B 3 Round, outside round 18 86,029 207.00 225.00 213.27 171C 3 Round, eye of round (IM) 18 27,782 195.00 223.00 212.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 16,533 430.00 500.00 446.26 175 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 15 13,509 419.64 480.50 440.18 184 1 Loin, top butt, bnls, heavy 10 30,695 244.00 256.46 249.31 184 3 Loin, top butt, boneless 26 111,149 252.00 271.50 261.68 185A 4 Loin, bottom sirloin, flap 15 75,321 323.00 345.00 327.29 185B 1 Loin, ball-tip, bnls, heavy 16 85,527 198.50 207.00 201.13 185C 1 Loin, sirloin, tri-tip (IM) 16 48,096 235.82 252.51 249.68 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 18,550 843.00 895.50 860.50 191A 4 Loin, butt tender, trimmed 6 2,380 822.28 835.15 830.90 193 4 Flank, flank steak (IM) 5 18,123 438.00 466.72 445.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,786 90.00 115.00 95.06 121D 4 Plate, Inside Skirt (IM) 29 152,605 366.00 391.00 369.64 121C 4 Plate, Outside Skirt (IM) 22 84,236 373.00 463.00 389.99 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 36 171,737 228.45 260.50 234.93

Pectoral Meat 35 117,705 235.00 261.00 243.78 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 24 179,582 163.00 182.99 173.74 Ground Beef 75% Ground Beef 81% 36 225,665 170.37 200.87 186.40 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 56,572 225.00 243.50 228.42 Ground Beef Chuck 80% 16 169,056 170.00 214.50 196.78 Ground Beef Round 85% 10 25,690 214.50 229.00 225.94 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% 0 0 Blended Ground Beef 81% 13 32,640 191.10 231.40 204.99 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 16 395,402 108.00 110.50 109.10 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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