USDA Boxed Beef Cutout Midday Prices for August 16

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: 193.99 186.17 Change from prior day: 0.69 0.46 ------------------------------------------------------------------------------- Choice/Select spread: 7.82

Total Load Count (Cuts, Trimmings, Grids): 91 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 302.93 277.44

Primal Chuck 162.17 160.69

Primal Round 166.24 165.22

Primal Loin 251.24 231.76

Primal Brisket 142.23 139.16

Primal Short Plate 140.54 142.17

Primal Flank 122.57 119.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/15 46 45 10 27 129 193.30 185.71 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.05 183.71 -------------------------------------------------------------------------------- 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 44.91 loads 1,796,271 pounds

Select Cuts 29.11 loads 1,164,427 pounds

Trimmings 8.05 loads 322,155 pounds

Ground Beef 8.55 load 342,198 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 29 124,566 544.00 606.53 571.21 112A 3 Rib, ribeye, bnls, light 5 16,092 640.00 682.00 670.47 112A 3 Rib, ribeye, bnls, heavy 14 24,644 598.00 677.00 644.16 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 50,218 189.05 201.00 189.83 114A 3 Chuck, shoulder clod, trmd 12 25,552 195.00 229.00 204.76 114D 3 Chuck, clod, top blade 6 7,388 271.75 338.00 280.52 114E 3 Chuck, clod, arm roast 17 117,425 227.17 247.00 231.51 114F 5 Chuck, clod tender (IM) 4 8,936 416.50 461.43 419.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 18,876 237.93 253.00 242.70 116B 1 Chuck, chuck tender (IM) 11 20,112 210.00 223.00 213.61

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 59,152 198.60 216.00 209.36 120A 3 Brisket, point/off, bnls 14 20,411 340.00 382.00 357.68 123A 3 Short Plate, short rib 13 26,023 425.00 466.00 451.48 130 4 Chuck, short rib 13 25,857 316.50 351.80 325.48 160 1 Round, bone-in 4 16,173 192.00 202.00 198.86 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 33 127,056 220.00 236.00 227.80 168 1 Round, top inside round 6 29,255 202.28 210.00 205.94 168 3 Round, top inside round 9 32,199 215.00 228.00 216.04 169 5 Round, top inside, denuded 21 123,997 239.90 249.00 244.10

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,276 201.00 209.00 205.05 171B 3 Round, outside round 27 156,285 202.00 231.01 214.98 171C 3 Round, eye of round (IM) 46 110,078 201.75 235.00 215.18 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 93,888 458.00 487.00 467.55 175 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 26 99,795 500.00 537.00 516.50 184 1 Loin, top butt, bnls, heavy 8 10,085 305.00 318.50 310.01 184 3 Loin, top butt, boneless 34 142,249 322.00 342.00 327.16 185A 4 Loin, bottom sirloin, flap 10 15,063 335.00 366.53 339.71 185B 1 Loin, ball-tip, bnls, heavy 4 7,021 191.25 223.00 205.33 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 5 29,011 355.00 371.00 358.82 189A 4 Loin, tndrloin, trmd, heavy 35 70,861 898.50 950.00 924.75 191A 4 Loin, butt tender, trimmed 4 3,593 901.00 958.00 924.60 193 4 Flank, flank steak (IM) 19 33,679 440.00 480.00 467.73 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 3 1,818 585.00 597.00 587.00 112A 3 Rib, ribeye, bnls, heavy 12 24,072 560.00 599.87 576.01 113C 1 Chuck, semi-bnls, neck/off 3 17,213 196.09 211.00 198.14 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 11,682 203.87 208.00 205.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 8,860 350.00 370.00 367.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 94,610 227.46 242.00 233.77 116B 1 Chuck, chuck tender (IM) 3 1,486 220.00 225.00 224.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 19,092 193.00 217.70 202.30 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 10,139 410.00 461.00 442.05 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 24,637 230.80 234.50 232.74 168 1 Round, top inside round 9 21,015 196.00 208.75 205.48 168 3 Round, top inside round 5 16,766 211.00 221.38 216.49 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 31,127 203.49 220.00 213.39 171C 3 Round, eye of round (IM) 9 20,734 203.49 215.00 210.61 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 7,170 418.37 475.00 450.58 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 55,959 424.87 470.00 436.93 184 1 Loin, top butt, bnls, heavy 12 308,664 244.00 257.00 244.08 184 3 Loin, top butt, boneless 4 19,119 254.35 260.00 256.57 185A 4 Loin, bottom sirloin, flap 5 63,960 330.00 348.95 341.14 185B 1 Loin, ball-tip, bnls, heavy 8 48,877 193.49 206.99 198.86 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 75,560 840.00 917.00 857.00 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 5,661 440.00 455.60 445.23 ------------------------------------------------------------------------------- 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) 23 107,491 365.67 393.50 371.30 121C 4 Plate, Outside Skirt (IM) 7 20,472 379.00 443.46 393.38 121E 6 Outside Skirt, pld (IM) 10 79,712 510.00 550.00 513.27

Cap, Wedge Meat & (IM) Lean 15 78,967 230.00 242.00 233.01

Pectoral Meat 20 46,038 235.00 253.50 243.90 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 94,704 168.00 182.50 174.03 Ground Beef 75% 0 0 Ground Beef 81% 13 114,296 175.00 191.00 184.47 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 8 112,930 189.91 208.00 192.07 Ground Beef Round 85% 3 1,110 215.00 217.00 215.49 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 9 227,735 108.00 109.99 109.16 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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