USDA Boxed Beef Cutout Closing Prices for September 18

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: 193.29 176.51 Change from prior day: 0.28 0.75 ------------------------------------------------------------------------------- Choice/Select spread: 16.78

Total Load Count (Cuts, Trimmings, Grids): 202 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 304.49 253.76

Primal Chuck 162.36 158.75

Primal Round 165.26 163.62

Primal Loin 253.11 207.36

Primal Brisket 133.16 130.20

Primal Short Plate 134.92 139.24

Primal Flank 114.97 112.55 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/17 67 69 22 21 179 193.01 175.76 09/16 62 48 16 19 144 193.02 176.43 09/13 62 48 9 12 132 192.69 176.68 09/12 70 97 20 20 208 193.85 177.24 09/11 77 93 35 40 245 193.93 178.48 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.30 176.92 -------------------------------------------------------------------------------- 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 75.57 loads 3,022,765 pounds

Select Cuts 80.95 loads 3,237,928 pounds

Trimmings 17.04 loads 681,702 pounds

Ground Beef 28.13 load 1,125,016 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 48 29,420 573.00 630.00 608.72 112A 3 Rib, ribeye, bnls, light 33 88,088 660.00 727.00 670.74 112A 3 Rib, ribeye, bnls, heavy 94 98,670 645.00 709.00 666.82 113C 1 Chuck, semi-bnls, neck/off 10 25,945 200.00 225.37 207.54 114 1 Chuck, shoulder clod 16 72,226 185.00 205.00 193.86 114A 3 Chuck, shoulder clod, trmd 70 289,097 195.00 214.00 203.27 114D 3 Chuck, clod, top blade 6 3,098 253.50 290.05 260.65 114E 3 Chuck, clod, arm roast 8 6,551 239.25 265.00 249.08 114F 5 Chuck, clod tender (IM) 17 13,505 380.00 410.00 393.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 99 253,253 221.25 256.50 245.86 116B 1 Chuck, chuck tender (IM) 29 22,695 220.00 236.00 227.88

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 97 251,455 192.15 234.00 196.49 120A 3 Brisket, point/off, bnls 24 23,312 350.00 378.00 361.93 123A 3 Short Plate, short rib 45 46,556 420.00 470.00 438.58 130 4 Chuck, short rib 51 49,843 303.00 356.00 327.96 160 1 Round, bone-in 7 26,208 201.00 220.00 204.01 161 1 Round, boneless 4 8,611 211.00 212.00 211.22

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 86 64,596 237.00 256.00 243.66 168 1 Round, top inside round 80 200,747 194.00 213.00 196.71 168 3 Round, top inside round 42 250,001 202.96 218.00 208.07 169 5 Round, top inside, denuded 19 24,257 222.49 245.00 233.15

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 3,660 195.00 211.00 202.72 171B 3 Round, outside round 59 179,705 205.00 230.00 217.54 171C 3 Round, eye of round (IM) 77 52,720 215.87 242.00 224.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 57,400 480.00 524.00 486.26 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 21 20,185 413.00 469.00 430.20 180 3 Loin, strip, bnls, 0x1 86 89,870 470.00 527.00 491.35 184 1 Loin, top butt, bnls, heavy 28 29,987 290.00 316.00 300.62 184 3 Loin, top butt, boneless 57 54,799 312.00 337.00 323.76 185A 4 Loin, bottom sirloin, flap 74 101,464 340.00 370.00 355.64 185B 1 Loin, ball-tip, bnls, heavy 40 32,589 215.00 235.00 216.39 185C 1 Loin, sirloin, tri-tip (IM) 27 71,831 247.00 282.00 262.71 185D 4 Loin, tri-tip, pld (IM) 32 16,170 360.00 399.00 364.49 189A 4 Loin, tndrloin, trmd, heavy 78 62,210 993.00 1037.00 1005.78 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 30 39,501 440.00 484.00 449.47 ------------------------------------------------------------------------------- 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 18 23,018 455.00 501.74 466.55 112A 3 Rib, ribeye, bnls, light 26 54,221 504.00 580.00 542.15 112A 3 Rib, ribeye, bnls, heavy 67 148,234 495.00 559.00 510.40 113C 1 Chuck, semi-bnls, neck/off 9 14,096 201.00 215.33 209.05 114 1 Chuck, shoulder clod 14 56,955 184.00 200.00 191.32 114A 3 Chuck, shoulder clod, trmd 23 98,123 198.00 210.37 201.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 42,629 310.00 345.00 332.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 179,480 222.05 246.50 233.52 116B 1 Chuck, chuck tender (IM) 25 50,798 223.20 240.50 227.90

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 40 437,922 189.35 209.37 190.31 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 2,362 399.80 453.00 422.32 130 4 Chuck, short rib 11 29,005 315.00 345.00 323.09 160 1 Round, bone-in 161 1 Round, boneless 9 17,968 206.00 221.00 209.75

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 172,989 235.00 256.50 238.29 168 1 Round, top inside round 37 206,866 190.00 213.00 194.64 168 3 Round, top inside round 18 67,561 203.00 215.28 208.01 169 5 Round, top inside, denuded 6 4,464 232.00 251.50 240.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,978 196.00 210.00 198.39 171B 3 Round, outside round 39 142,353 209.45 230.00 216.22 171C 3 Round, eye of round (IM) 32 87,937 219.00 233.00 221.34 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 41 98,902 355.70 414.00 366.87 175 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 34 42,710 346.21 461.00 371.82 184 1 Loin, top butt, bnls, heavy 25 108,147 218.75 236.00 221.64 184 3 Loin, top butt, boneless 49 209,583 223.00 253.00 232.72 185A 4 Loin, bottom sirloin, flap 14 15,944 332.00 375.50 355.59 185B 1 Loin, ball-tip, bnls, heavy 31 121,638 198.22 216.00 201.46 185C 1 Loin, sirloin, tri-tip (IM) 7 4,513 240.00 250.00 247.68 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 45 133,474 794.00 981.50 846.20 191A 4 Loin, butt tender, trimmed 10 23,437 796.00 859.04 815.84 193 4 Flank, flank steak (IM) 10 9,507 432.00 463.00 444.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 12,967 85.00 117.37 90.58 121D 4 Plate, Inside Skirt (IM) 39 333,853 327.85 372.00 336.34 121C 4 Plate, Outside Skirt (IM) 18 19,084 350.65 435.00 401.36 121E 6 Outside Skirt, pld (IM) 16 18,916 545.00 660.00 571.73

Cap, Wedge Meat & (IM) Lean 81 267,315 233.00 260.50 239.76

Pectoral Meat 33 133,404 234.00 260.00 246.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 47 188,847 159.99 185.99 166.65 Ground Beef 75% Ground Beef 81% 78 373,866 177.00 196.00 186.65 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 88,070 229.45 251.50 236.63 Ground Beef Chuck 80% 48 134,907 180.00 199.00 193.89 Ground Beef Round 85% 40 118,979 210.00 224.00 217.64 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% 8 33,740 191.25 212.25 208.35 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 21 589,432 89.00 100.00 92.86 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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