USDA Boxed Beef Cutout Midday Prices for September 20

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: 192.45 176.11 Change from prior day: (0.56) (0.79) ------------------------------------------------------------------------------- Choice/Select spread: 16.34

Total Load Count (Cuts, Trimmings, Grids): 103 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 300.89 253.43

Primal Chuck 162.51 158.57

Primal Round 164.57 163.73

Primal Loin 251.93 205.77

Primal Brisket 132.22 129.92

Primal Short Plate 135.15 139.65

Primal Flank 113.68 112.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/19 80 58 11 24 173 193.01 176.90 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.01 176.46 -------------------------------------------------------------------------------- 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 29.53 loads 1,181,021 pounds

Select Cuts 40.84 loads 1,633,492 pounds

Trimmings 17.74 loads 709,723 pounds

Ground Beef 15.01 load 600,261 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 11 22,986 579.15 621.07 589.64 112A 3 Rib, ribeye, bnls, light 4 4,275 659.00 687.00 677.78 112A 3 Rib, ribeye, bnls, heavy 22 55,903 636.24 679.33 655.71 113C 1 Chuck, semi-bnls, neck/off 3 3,488 208.50 210.00 208.61 114 1 Chuck, shoulder clod 6 31,326 192.00 198.42 194.24 114A 3 Chuck, shoulder clod, trmd 21 134,525 201.00 221.00 203.17 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 54,122 225.00 235.00 234.30 114F 5 Chuck, clod tender (IM) 5 9,955 380.00 380.00 380.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 95,047 234.00 256.00 248.61 116B 1 Chuck, chuck tender (IM) 6 40,140 210.00 235.00 217.42

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 42,302 194.29 209.00 199.62 120A 3 Brisket, point/off, bnls 5 2,957 360.00 378.00 370.41 123A 3 Short Plate, short rib 7 25,139 428.00 478.00 434.00 130 4 Chuck, short rib 11 25,966 308.00 351.07 336.00 160 1 Round, bone-in 3 1,557 195.00 214.50 203.81 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 45,590 237.00 255.00 239.36 168 1 Round, top inside round 20 165,571 194.80 207.00 197.39 168 3 Round, top inside round 10 11,001 205.00 216.00 213.20 169 5 Round, top inside, denuded 11 32,730 230.00 258.00 233.60

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 3,438 201.00 215.00 207.29 171B 3 Round, outside round 13 62,675 208.00 230.00 219.83 171C 3 Round, eye of round (IM) 11 39,590 220.00 240.00 226.31 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 31,029 480.00 507.50 481.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 12,226 400.00 413.00 401.47 180 3 Loin, strip, bnls, 0x1 25 50,476 470.00 513.00 493.46 184 1 Loin, top butt, bnls, heavy 8 8,297 292.00 306.05 295.21 184 3 Loin, top butt, boneless 7 10,340 316.82 331.00 319.57 185A 4 Loin, bottom sirloin, flap 8 25,248 340.57 375.00 367.22 185B 1 Loin, ball-tip, bnls, heavy 11 19,636 208.05 225.50 215.75 185C 1 Loin, sirloin, tri-tip (IM) 8 46,453 250.50 280.00 268.28 185D 4 Loin, tri-tip, pld (IM) 3 2,313 355.00 364.00 358.01 189A 4 Loin, tndrloin, trmd, heavy 17 17,030 967.00 1088.00 1009.38 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 15,710 430.00 460.76 443.15 ------------------------------------------------------------------------------- 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 8 7,868 455.00 481.07 463.41 112A 3 Rib, ribeye, bnls, light 6 45,539 495.00 572.00 524.28 112A 3 Rib, ribeye, bnls, heavy 11 69,203 495.00 528.00 507.84 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 40,528 187.64 191.00 189.44 114A 3 Chuck, shoulder clod, trmd 10 70,458 195.33 209.00 200.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 10 143,528 240.00 250.00 240.82 116B 1 Chuck, chuck tender (IM) 7 51,278 210.00 235.00 219.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 16 298,823 189.62 213.00 190.76 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 3,558 308.00 336.00 332.63 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 20,547 237.00 255.80 245.65 168 1 Round, top inside round 17 369,004 186.65 201.10 196.10 168 3 Round, top inside round 6 19,915 205.00 210.00 206.63 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,904 211.00 211.00 211.00 171B 3 Round, outside round 7 16,413 202.00 220.50 215.96 171C 3 Round, eye of round (IM) 4 4,658 220.00 227.00 223.89 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 14,737 345.00 375.00 361.32 175 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 77,991 350.63 377.00 358.44 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 11 22,754 227.80 250.00 238.20 185A 4 Loin, bottom sirloin, flap 8 17,050 327.67 366.50 347.27 185B 1 Loin, ball-tip, bnls, heavy 5 21,813 199.75 205.00 200.54 185C 1 Loin, sirloin, tri-tip (IM) 3 2,891 230.00 242.00 237.14 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 3 1,115 836.74 875.00 843.35 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 13,544 429.00 445.09 441.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 5,518 85.00 116.07 97.86 121D 4 Plate, Inside Skirt (IM) 6 8,642 346.00 362.00 346.94 121C 4 Plate, Outside Skirt (IM) 11 8,763 381.11 435.00 422.72 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 6 16,350 230.00 245.00 240.57

Pectoral Meat 9 24,374 232.00 265.00 237.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 25,576 157.02 171.42 163.45 Ground Beef 75% Ground Beef 81% 18 93,981 181.24 197.00 186.63 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 21,153 236.00 237.50 236.39 Ground Beef Chuck 80% 7 72,070 174.00 198.00 186.04 Ground Beef Round 85% 8 48,480 208.46 226.00 213.25 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% 0 0 Blended Ground Beef 81% 0 0 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 20 709,723 89.11 96.50 92.38 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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