USDA Boxed Beef Cutout Closing Prices for September 25

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: 193.59 177.47 Change from prior day: (0.18) 0.42 ------------------------------------------------------------------------------- Choice/Select spread: 16.13

Total Load Count (Cuts, Trimmings, Grids): 235 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 303.09 256.40

Primal Chuck 163.30 159.49

Primal Round 167.73 166.66

Primal Loin 252.95 207.07

Primal Brisket 132.66 131.50

Primal Short Plate 132.81 137.68

Primal Flank 110.24 108.63 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/24 46 46 11 16 119 193.77 177.05 09/23 55 60 32 15 162 193.55 176.79 09/20 80 56 34 23 192 192.39 175.96 09/19 80 58 11 24 173 193.01 176.90 09/18 76 81 17 28 202 193.29 176.51 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.20 176.64 -------------------------------------------------------------------------------- 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 90.03 loads 3,601,156 pounds

Select Cuts 71.66 loads 2,866,501 pounds

Trimmings 33.36 loads 1,334,411 pounds

Ground Beef 39.89 load 1,595,555 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 55 57,541 540.00 635.14 593.32 112A 3 Rib, ribeye, bnls, light 31 107,390 662.00 715.00 666.43 112A 3 Rib, ribeye, bnls, heavy 130 211,204 635.01 705.00 663.98 113C 1 Chuck, semi-bnls, neck/off 9 15,747 207.75 225.50 212.99 114 1 Chuck, shoulder clod 14 25,094 189.98 203.00 195.67 114A 3 Chuck, shoulder clod, trmd 64 159,782 192.00 215.00 207.14 114D 3 Chuck, clod, top blade 7 10,376 250.00 280.68 267.61 114E 3 Chuck, clod, arm roast 8 28,136 225.00 265.00 252.64 114F 5 Chuck, clod tender (IM) 19 14,933 375.00 426.76 388.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 101 301,884 242.25 270.00 258.62 116B 1 Chuck, chuck tender (IM) 55 65,779 219.00 241.00 231.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 98 141,225 193.00 215.00 200.22 120A 3 Brisket, point/off, bnls 26 23,334 350.00 378.00 364.98 123A 3 Short Plate, short rib 50 83,470 411.27 482.00 455.13 130 4 Chuck, short rib 55 39,552 313.00 349.58 331.43 160 1 Round, bone-in 6 10,992 205.00 211.50 206.52 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 103 196,557 234.00 255.00 242.32 168 1 Round, top inside round 85 140,538 194.05 212.28 203.23 168 3 Round, top inside round 33 151,655 205.16 223.00 214.43 169 5 Round, top inside, denuded 27 46,744 232.00 251.00 245.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 11,808 192.08 219.25 201.78 171B 3 Round, outside round 63 199,561 205.00 234.50 221.72 171C 3 Round, eye of round (IM) 83 94,036 216.00 252.05 237.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 49,091 472.06 523.00 499.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 25 21,181 408.00 460.00 437.52 180 3 Loin, strip, bnls, 0x1 101 81,372 480.00 531.00 508.92 184 1 Loin, top butt, bnls, heavy 29 22,885 285.00 317.28 292.07 184 3 Loin, top butt, boneless 76 407,868 299.00 329.00 306.72 185A 4 Loin, bottom sirloin, flap 93 172,874 346.00 411.00 374.20 185B 1 Loin, ball-tip, bnls, heavy 50 73,220 207.00 232.00 221.04 185C 1 Loin, sirloin, tri-tip (IM) 23 72,119 250.00 280.50 265.65 185D 4 Loin, tri-tip, pld (IM) 29 49,884 325.00 371.50 339.23 189A 4 Loin, tndrloin, trmd, heavy 87 120,561 988.00 1125.00 1011.37 191A 4 Loin, butt tender, trimmed 6 2,645 919.00 995.00 963.25 193 4 Flank, flank steak (IM) 35 60,212 415.00 456.00 428.53 ------------------------------------------------------------------------------- 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 26 148,385 448.69 490.00 454.90 112A 3 Rib, ribeye, bnls, light 28 130,400 515.00 575.00 525.95 112A 3 Rib, ribeye, bnls, heavy 68 159,439 495.00 536.00 517.23 113C 1 Chuck, semi-bnls, neck/off 10 18,430 207.75 220.00 217.74 114 1 Chuck, shoulder clod 17 35,462 188.35 210.65 195.67 114A 3 Chuck, shoulder clod, trmd 26 178,333 197.09 213.00 203.50 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 27 44,449 287.12 345.00 296.19 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 51 374,279 232.14 260.00 244.41 116B 1 Chuck, chuck tender (IM) 24 49,297 214.00 235.00 223.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 87,144 188.23 205.00 196.02 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 16,746 372.33 470.00 436.24 130 4 Chuck, short rib 9 36,567 320.00 355.00 323.19 160 1 Round, bone-in 161 1 Round, boneless 8 7,804 201.75 228.00 215.95

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 59,573 235.00 255.00 242.29 168 1 Round, top inside round 42 110,965 190.00 220.65 200.06 168 3 Round, top inside round 16 87,328 205.16 218.00 211.00 169 5 Round, top inside, denuded 12 15,779 230.00 251.50 245.11

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,426 193.26 211.00 202.60 171B 3 Round, outside round 20 35,807 215.00 230.00 223.50 171C 3 Round, eye of round (IM) 38 105,135 220.00 235.00 229.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 36 37,496 368.00 437.00 396.96 175 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 52 220,659 335.00 386.00 346.64 184 1 Loin, top butt, bnls, heavy 31 46,733 220.00 240.00 226.90 184 3 Loin, top butt, boneless 40 118,576 230.00 267.21 239.01 185A 4 Loin, bottom sirloin, flap 5 9,209 370.00 390.00 379.41 185B 1 Loin, ball-tip, bnls, heavy 24 47,280 195.00 210.00 207.32 185C 1 Loin, sirloin, tri-tip (IM) 13 118,907 239.82 260.00 249.50 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 46 177,068 796.00 900.00 811.17 191A 4 Loin, butt tender, trimmed 9 6,764 794.00 850.00 819.55 193 4 Flank, flank steak (IM) 8 9,561 420.00 445.55 434.02 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 18,258 75.00 90.00 79.76 121D 4 Plate, Inside Skirt (IM) 30 99,453 322.00 372.00 340.15 121C 4 Plate, Outside Skirt (IM) 23 70,740 366.00 435.00 386.96 121E 6 Outside Skirt, pld (IM) 9 17,602 510.00 640.00 560.97

Cap, Wedge Meat & (IM) Lean 73 235,872 240.00 270.00 249.85

Pectoral Meat 49 97,969 235.98 275.00 246.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 69 282,004 151.00 194.28 163.84 Ground Beef 75% Ground Beef 81% 112 615,654 170.00 209.28 181.55 Ground Beef 85% Ground Beef 90% Ground Beef 93% 38 160,542 217.00 250.28 233.50 Ground Beef Chuck 80% 48 218,756 170.00 198.00 187.09 Ground Beef Round 85% 44 142,724 210.00 219.00 217.23 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% 7 46,740 185.55 204.00 201.72 Blended Ground Beef 85% Blended Ground Beef 90% 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 44 1,334,411 84.00 96.50 88.11 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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