USDA Boxed Beef Cutout Closing Prices for August 20

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: 195.60 184.82 Change from prior day: 0.38 (1.33) ------------------------------------------------------------------------------- Choice/Select spread: 10.79

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 304.34 272.31

Primal Chuck 166.30 161.39

Primal Round 166.23 166.42

Primal Loin 252.29 225.46

Primal Brisket 141.42 139.31

Primal Short Plate 141.82 143.42

Primal Flank 121.42 118.94 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/19 39 41 12 18 110 195.22 186.15 08/16 68 39 9 14 130 194.39 186.39 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.12 185.25 -------------------------------------------------------------------------------- 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 66.99 loads 2,679,523 pounds

Select Cuts 58.78 loads 2,351,049 pounds

Trimmings 6.27 loads 250,709 pounds

Ground Beef 17.62 load 704,871 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 26 52,555 575.00 627.25 601.59 112A 3 Rib, ribeye, bnls, light 19 60,725 624.00 710.00 678.06 112A 3 Rib, ribeye, bnls, heavy 57 167,485 624.00 685.00 649.84 113C 1 Chuck, semi-bnls, neck/off 7 37,176 206.00 209.00 207.43 114 1 Chuck, shoulder clod 14 20,743 188.00 211.00 196.18 114A 3 Chuck, shoulder clod, trmd 22 107,151 201.00 216.53 207.77 114D 3 Chuck, clod, top blade 12 10,953 275.00 300.30 280.91 114E 3 Chuck, clod, arm roast 7 19,945 221.00 245.17 227.12 114F 5 Chuck, clod tender (IM) 17 19,947 415.00 451.85 419.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 85,647 236.90 252.00 242.68 116B 1 Chuck, chuck tender (IM) 17 31,470 213.00 237.00 222.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 118,545 198.00 220.00 206.38 120A 3 Brisket, point/off, bnls 17 10,909 345.00 390.00 359.58 123A 3 Short Plate, short rib 15 36,214 425.00 470.00 445.70 130 4 Chuck, short rib 23 81,293 305.00 353.01 327.89 160 1 Round, bone-in 3 6,167 190.50 198.00 192.19 161 1 Round, boneless 3 11,535 201.00 209.00 206.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 76,849 224.00 240.00 232.86 168 1 Round, top inside round 14 77,486 200.00 215.28 205.38 168 3 Round, top inside round 37 429,367 205.00 223.21 215.64 169 5 Round, top inside, denuded 15 56,222 243.00 255.48 250.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 4,420 201.00 210.50 205.82 171B 3 Round, outside round 41 141,118 210.00 232.00 220.08 171C 3 Round, eye of round (IM) 33 167,997 212.00 230.00 217.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 38,738 460.00 502.00 475.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 5,414 450.00 488.00 453.55 180 3 Loin, strip, bnls, 0x1 39 156,293 488.00 541.85 503.34 184 1 Loin, top butt, bnls, heavy 11 9,461 300.00 332.28 307.01 184 3 Loin, top butt, boneless 20 91,780 300.00 352.00 324.97 185A 4 Loin, bottom sirloin, flap 9 22,920 333.00 374.00 351.52 185B 1 Loin, ball-tip, bnls, heavy 15 90,010 180.00 223.00 195.44 185C 1 Loin, sirloin, tri-tip (IM) 8 23,755 240.00 276.00 252.26 185D 4 Loin, tri-tip, pld (IM) 16 14,065 338.00 377.65 359.13 189A 4 Loin, tndrloin, trmd, heavy 44 164,041 911.00 1026.00 931.57 191A 4 Loin, butt tender, trimmed 10 6,912 828.00 931.00 880.19 193 4 Flank, flank steak (IM) 23 27,237 444.21 488.55 456.60 ------------------------------------------------------------------------------- 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 14 74,846 453.00 568.00 462.58 112A 3 Rib, ribeye, bnls, light 12 53,086 569.50 636.28 578.28 112A 3 Rib, ribeye, bnls, heavy 29 75,669 538.00 631.00 564.89 113C 1 Chuck, semi-bnls, neck/off 6 41,041 188.00 213.00 189.64 114 1 Chuck, shoulder clod 3 6,649 198.00 202.00 200.87 114A 3 Chuck, shoulder clod, trmd 22 169,160 202.00 215.00 207.00 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,075 355.00 394.00 369.19 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 33 311,675 228.00 250.00 234.96 116B 1 Chuck, chuck tender (IM) 20 64,129 205.00 228.21 220.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 90,806 197.00 217.00 204.85 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 21,022 430.00 460.00 444.41 130 4 Chuck, short rib 6 15,356 315.00 335.00 328.84 160 1 Round, bone-in 161 1 Round, boneless 6 4,325 204.99 217.00 213.80

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 32,184 225.73 240.00 232.12 168 1 Round, top inside round 10 14,672 204.00 220.50 207.71 168 3 Round, top inside round 9 104,244 215.00 220.00 215.21 169 5 Round, top inside, denuded 3 7,772 251.00 255.39 251.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 162,923 215.00 234.00 218.64 171C 3 Round, eye of round (IM) 26 154,430 209.90 225.00 218.68 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 7,938 425.00 475.00 459.97 175 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 24 67,772 375.00 465.00 398.09 184 1 Loin, top butt, bnls, heavy 5 34,994 240.00 255.00 245.50 184 3 Loin, top butt, boneless 24 146,240 244.00 276.50 248.35 185A 4 Loin, bottom sirloin, flap 7 6,661 330.00 355.00 337.17 185B 1 Loin, ball-tip, bnls, heavy 22 278,685 179.00 206.00 190.49 185C 1 Loin, sirloin, tri-tip (IM) 6 13,180 244.00 250.00 245.71 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 113,916 831.50 932.00 860.76 191A 4 Loin, butt tender, trimmed 11 10,954 830.00 863.00 836.02 193 4 Flank, flank steak (IM) 13 33,350 434.21 465.00 439.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 11,600 89.00 120.00 97.72 121D 4 Plate, Inside Skirt (IM) 15 35,742 360.64 396.78 369.73 121C 4 Plate, Outside Skirt (IM) 17 23,599 390.00 452.00 427.09 121E 6 Outside Skirt, pld (IM) 11 25,675 525.00 573.00 526.03

Cap, Wedge Meat & (IM) Lean 40 118,800 230.00 250.00 237.01

Pectoral Meat 31 52,328 224.00 255.00 244.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 335,551 165.99 183.06 175.03 Ground Beef 75% Ground Beef 81% 18 71,515 187.00 206.99 191.46 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 9 48,831 228.50 255.28 232.99 Ground Beef Chuck 80% 8 77,812 194.00 211.00 201.55 Ground Beef Round 85% 8 13,936 187.50 221.96 213.03 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% Blended Ground Beef 81% 10 86,455 190.75 217.00 208.19 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 19 250,709 108.00 112.50 110.28 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.

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