USDA Boxed Beef Cutout Closing Prices for September 26

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: 193.34 177.05 Change from prior day: (0.25) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 16.28

Total Load Count (Cuts, Trimmings, Grids): 187 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 305.37 259.37

Primal Chuck 162.92 158.07

Primal Round 167.38 165.64

Primal Loin 251.79 207.40

Primal Brisket 132.24 130.20

Primal Short Plate 132.14 137.10

Primal Flank 109.96 106.80 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/25 90 72 33 40 235 193.59 177.47 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.26 176.84 -------------------------------------------------------------------------------- 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 65.73 loads 2,629,245 pounds

Select Cuts 69.59 loads 2,783,768 pounds

Trimmings 24.30 loads 971,902 pounds

Ground Beef 27.07 load 1,082,724 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 20 96,449 560.26 620.00 572.71 112A 3 Rib, ribeye, bnls, light 14 57,737 664.74 687.00 669.20 112A 3 Rib, ribeye, bnls, heavy 45 176,226 630.70 695.00 663.13 113C 1 Chuck, semi-bnls, neck/off 3 4,374 208.50 212.00 209.36 114 1 Chuck, shoulder clod 6 52,424 191.86 196.35 193.75 114A 3 Chuck, shoulder clod, trmd 21 58,998 202.00 229.00 206.15 114D 3 Chuck, clod, top blade 9 18,664 249.75 285.00 255.74 114E 3 Chuck, clod, arm roast 8 65,281 239.50 268.00 262.31 114F 5 Chuck, clod tender (IM) 10 10,332 375.00 400.00 385.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 139,603 239.00 271.00 255.06 116B 1 Chuck, chuck tender (IM) 17 67,066 224.37 238.00 231.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 165,629 192.00 212.00 195.19 120A 3 Brisket, point/off, bnls 9 11,443 343.00 378.00 367.12 123A 3 Short Plate, short rib 14 18,416 430.00 480.00 438.45 130 4 Chuck, short rib 22 33,103 325.00 353.00 337.25 160 1 Round, bone-in 3 8,727 206.00 208.50 206.14 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 301,419 232.00 255.50 238.65 168 1 Round, top inside round 10 43,847 195.00 208.00 202.13 168 3 Round, top inside round 23 127,142 205.25 223.00 213.17 169 5 Round, top inside, denuded 5 11,105 240.00 248.00 242.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 6,437 195.00 216.00 208.98 171B 3 Round, outside round 27 122,707 216.00 233.80 225.66 171C 3 Round, eye of round (IM) 26 57,374 233.00 251.00 238.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 20,313 482.33 523.00 508.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 24,765 415.00 450.15 430.74 180 3 Loin, strip, bnls, 0x1 39 175,424 485.00 525.00 495.60 184 1 Loin, top butt, bnls, heavy 12 41,186 285.00 305.14 294.96 184 3 Loin, top butt, boneless 28 101,919 293.00 328.00 303.08 185A 4 Loin, bottom sirloin, flap 22 35,847 345.00 399.00 379.71 185B 1 Loin, ball-tip, bnls, heavy 20 85,311 206.00 246.15 218.61 185C 1 Loin, sirloin, tri-tip (IM) 22 145,483 250.00 278.00 259.41 185D 4 Loin, tri-tip, pld (IM) 9 11,188 360.00 371.00 366.50 189A 4 Loin, tndrloin, trmd, heavy 24 43,545 991.00 1103.00 1012.02 191A 4 Loin, butt tender, trimmed 4 6,619 800.00 995.00 808.08 193 4 Flank, flank steak (IM) 17 15,363 415.25 466.62 443.97 ------------------------------------------------------------------------------- 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 12 14,797 451.42 490.00 465.66 112A 3 Rib, ribeye, bnls, light 17 110,984 514.00 585.70 527.45 112A 3 Rib, ribeye, bnls, heavy 28 62,695 498.60 547.00 517.47 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 13,062 189.80 203.00 193.85 114A 3 Chuck, shoulder clod, trmd 10 68,980 200.30 217.00 204.31 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 6,512 290.00 344.00 302.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 293,641 235.00 256.00 246.00 116B 1 Chuck, chuck tender (IM) 12 91,134 214.00 235.00 222.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 99,373 188.90 215.70 191.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,324 401.00 430.00 405.18 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 73,553 235.00 255.00 238.67 168 1 Round, top inside round 23 311,164 194.79 208.00 198.00 168 3 Round, top inside round 19 208,868 207.00 223.00 211.25 169 5 Round, top inside, denuded 5 7,757 241.00 248.00 243.34

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,280 201.00 218.00 210.42 171B 3 Round, outside round 10 75,950 210.31 230.00 218.03 171C 3 Round, eye of round (IM) 29 168,219 221.06 241.50 233.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 34,525 350.00 400.00 385.81 175 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 28 185,137 335.00 386.50 359.54 184 1 Loin, top butt, bnls, heavy 4 18,302 224.64 227.45 225.38 184 3 Loin, top butt, boneless 26 147,488 229.00 250.96 234.73 185A 4 Loin, bottom sirloin, flap 9 14,811 356.00 382.00 374.73 185B 1 Loin, ball-tip, bnls, heavy 35 344,598 198.00 222.00 208.58 185C 1 Loin, sirloin, tri-tip (IM) 8 18,580 245.00 260.00 249.25 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 64,591 787.06 890.00 807.64 191A 4 Loin, butt tender, trimmed 5 2,702 797.00 871.31 815.91 193 4 Flank, flank steak (IM) 7 46,437 390.00 437.71 404.91 ------------------------------------------------------------------------------- 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) 18 37,569 323.00 357.00 336.78 121C 4 Plate, Outside Skirt (IM) 22 47,483 368.00 498.00 383.82 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 37 261,547 230.22 265.00 244.51

Pectoral Meat 28 32,987 241.00 275.00 255.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 395,808 141.24 176.00 153.08 Ground Beef 75% Ground Beef 81% 28 173,948 170.00 190.79 179.79 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 13 295,147 170.00 195.00 172.78 Ground Beef Round 85% 5 60,277 207.00 221.25 210.29 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% 7 30,360 185.00 201.00 196.02 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 27 805,672 86.00 93.50 87.22 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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