USDA Boxed Beef Cutout Midday Prices for September 19

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: 193.21 176.95 Change from prior day: (0.08) 0.44 ------------------------------------------------------------------------------- Choice/Select spread: 16.26

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 304.15 255.44

Primal Chuck 163.14 160.30

Primal Round 164.80 163.54

Primal Loin 252.69 206.43

Primal Brisket 132.26 129.57

Primal Short Plate 134.79 139.26

Primal Flank 114.27 113.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/18 76 81 17 28 202 193.29 176.51 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.17 176.52 -------------------------------------------------------------------------------- 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 40.04 loads 1,601,564 pounds

Select Cuts 43.17 loads 1,726,686 pounds

Trimmings 5.69 loads 227,769 pounds

Ground Beef 19.12 load 764,992 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 13 7,524 571.25 620.00 595.02 112A 3 Rib, ribeye, bnls, light 8 23,838 630.00 715.00 656.21 112A 3 Rib, ribeye, bnls, heavy 30 42,168 640.75 690.11 662.15 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 53,999 188.00 199.70 193.93 114A 3 Chuck, shoulder clod, trmd 19 109,320 196.74 228.00 203.21 114D 3 Chuck, clod, top blade 5 6,338 251.88 270.00 258.47 114E 3 Chuck, clod, arm roast 6 88,895 222.00 240.00 223.00 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 72,160 240.75 262.11 253.93 116B 1 Chuck, chuck tender (IM) 10 23,554 220.00 235.00 228.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 226,463 192.00 206.00 194.69 120A 3 Brisket, point/off, bnls 7 6,401 350.00 374.00 367.75 123A 3 Short Plate, short rib 13 14,849 430.00 464.00 443.49 130 4 Chuck, short rib 19 120,493 308.00 351.41 312.56 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 49,752 230.20 256.00 242.22 168 1 Round, top inside round 22 123,896 194.00 203.80 195.69 168 3 Round, top inside round 19 182,427 205.00 215.00 205.58 169 5 Round, top inside, denuded 9 16,812 232.00 245.60 239.43

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 123,641 205.00 230.00 217.21 171C 3 Round, eye of round (IM) 16 34,809 220.00 246.00 228.10 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 32,371 480.00 498.00 481.81 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 6,539 400.00 447.00 423.31 180 3 Loin, strip, bnls, 0x1 19 20,188 479.75 521.41 502.70 184 1 Loin, top butt, bnls, heavy 5 5,583 292.00 306.50 303.12 184 3 Loin, top butt, boneless 8 8,704 315.00 323.14 317.69 185A 4 Loin, bottom sirloin, flap 16 39,914 337.57 365.00 358.95 185B 1 Loin, ball-tip, bnls, heavy 13 22,689 212.00 226.00 213.91 185C 1 Loin, sirloin, tri-tip (IM) 6 9,790 251.00 275.00 261.11 185D 4 Loin, tri-tip, pld (IM) 4 1,949 364.00 370.00 366.77 189A 4 Loin, tndrloin, trmd, heavy 18 19,513 977.11 1024.00 1003.13 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 10 12,549 430.00 473.09 454.53 ------------------------------------------------------------------------------- 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 6 19,034 451.67 480.00 456.35 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 28 168,836 495.00 560.00 512.91 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 61,298 181.33 197.00 186.14 114A 3 Chuck, shoulder clod, trmd 9 56,162 198.39 205.82 199.95 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 37,669 310.00 336.14 328.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 138,457 230.25 243.00 236.06 116B 1 Chuck, chuck tender (IM) 5 3,085 225.00 239.00 231.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 52,026 192.00 205.93 193.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 7,553 392.00 459.00 427.74 130 4 Chuck, short rib 6 82,468 308.00 324.00 308.36 160 1 Round, bone-in 161 1 Round, boneless 4 10,649 196.74 212.00 205.90

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 25,851 227.20 246.00 240.10 168 1 Round, top inside round 16 59,850 186.65 206.73 195.89 168 3 Round, top inside round 11 53,078 204.89 214.00 205.65 169 5 Round, top inside, denuded 7 21,721 232.00 244.00 238.92

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 42,603 190.00 211.00 191.37 171B 3 Round, outside round 16 40,113 209.67 230.00 215.17 171C 3 Round, eye of round (IM) 13 42,139 220.00 236.00 221.97 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 5,122 366.14 408.00 400.35 175 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 41,273 349.55 385.00 364.16 184 1 Loin, top butt, bnls, heavy 5 13,101 225.00 255.00 244.91 184 3 Loin, top butt, boneless 25 279,049 220.00 249.00 238.85 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 9 25,851 200.00 210.00 204.78 185C 1 Loin, sirloin, tri-tip (IM) 6 24,202 235.00 250.00 236.56 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 29 221,182 800.00 900.00 813.86 191A 4 Loin, butt tender, trimmed 7 11,443 814.50 840.00 820.43 193 4 Flank, flank steak (IM) 4 1,994 445.00 465.00 454.14 ------------------------------------------------------------------------------- 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) 7 5,624 330.00 358.00 343.92 121C 4 Plate, Outside Skirt (IM) 5 5,604 387.00 435.00 414.56 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 24 116,573 235.86 245.00 238.81

Pectoral Meat 11 14,703 234.82 260.00 242.88 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 166,621 153.61 171.00 162.82 Ground Beef 75% Ground Beef 81% 32 375,995 172.00 198.65 177.97 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 14 108,364 183.00 198.00 188.87 Ground Beef Round 85% 6 19,288 191.25 220.00 207.68 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% 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 4 131,729 92.00 94.00 92.75 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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