USDA Boxed Beef Cutout Closing Prices for October 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: 196.29 179.98 Change from prior day: 0.26 (1.74) ------------------------------------------------------------------------------- Choice/Select spread: 16.31

Total Load Count (Cuts, Trimmings, Grids): 152 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 312.52 257.18

Primal Chuck 165.51 160.97

Primal Round 171.20 170.29

Primal Loin 255.33 214.87

Primal Brisket 133.26 133.32

Primal Short Plate 130.28 133.20

Primal Flank 105.79 101.39 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/17 66 34 13 26 139 196.03 181.72 10/16 73 53 17 43 185 195.41 180.55 09/30 83 26 20 17 147 193.25 177.61 09/27 75 30 9 32 147 192.63 176.15 09/26 66 70 24 27 187 193.60 177.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.18 178.62 -------------------------------------------------------------------------------- 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 82.01 loads 3,280,531 pounds

Select Cuts 53.01 loads 2,120,483 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 17.22 load 688,671 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 39 356,469 569.04 652.15 608.45 112A 3 Rib, ribeye, bnls, light 9 19,882 672.00 735.00 678.12 112A 3 Rib, ribeye, bnls, heavy 53 148,780 652.00 725.15 680.88 113C 1 Chuck, semi-bnls, neck/off 8 11,458 215.00 226.00 221.68 114 1 Chuck, shoulder clod 19 90,635 200.00 225.00 206.67 114A 3 Chuck, shoulder clod, trmd 25 120,337 204.00 233.00 215.71 114D 3 Chuck, clod, top blade 4 2,679 251.75 254.50 253.48 114E 3 Chuck, clod, arm roast 6 27,827 235.00 264.00 255.81 114F 5 Chuck, clod tender (IM) 10 22,092 298.54 385.00 334.06 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 34 234,251 254.00 289.30 271.77 116B 1 Chuck, chuck tender (IM) 24 78,887 214.00 242.51 229.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 50 235,053 194.00 216.00 197.27 120A 3 Brisket, point/off, bnls 13 16,543 355.00 382.00 363.72 123A 3 Short Plate, short rib 11 24,096 436.00 476.00 442.76 130 4 Chuck, short rib 15 28,201 312.00 349.53 330.29 160 1 Round, bone-in 161 1 Round, boneless 4 2,939 223.00 232.00 229.71

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 44 330,771 223.00 245.59 232.80 168 1 Round, top inside round 23 83,422 204.00 225.59 211.08 168 3 Round, top inside round 23 122,514 214.00 234.00 220.72 169 5 Round, top inside, denuded 10 58,682 249.00 259.50 251.55

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 3,881 210.00 232.00 221.36 171B 3 Round, outside round 30 239,072 217.00 250.75 236.43 171C 3 Round, eye of round (IM) 28 77,285 242.00 270.00 254.63 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 35,958 463.73 522.00 477.66 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 15,529 420.00 468.90 432.84 180 3 Loin, strip, bnls, 0x1 55 222,400 454.57 520.00 487.48 184 1 Loin, top butt, bnls, heavy 11 10,892 275.00 302.90 290.46 184 3 Loin, top butt, boneless 27 90,758 300.00 322.00 309.03 185A 4 Loin, bottom sirloin, flap 39 207,923 354.00 395.00 373.38 185B 1 Loin, ball-tip, bnls, heavy 19 52,397 223.00 269.40 248.94 185C 1 Loin, sirloin, tri-tip (IM) 16 16,326 267.00 298.46 277.85 185D 4 Loin, tri-tip, pld (IM) 13 14,270 360.00 385.00 372.24 189A 4 Loin, tndrloin, trmd, heavy 19 35,119 1043.00 1205.00 1098.48 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 30 54,416 359.86 446.00 398.31 ------------------------------------------------------------------------------- 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 20,710 468.00 496.50 483.10 112A 3 Rib, ribeye, bnls, light 10 134,508 514.50 570.00 521.31 112A 3 Rib, ribeye, bnls, heavy 48 256,941 489.86 549.65 518.24 113C 1 Chuck, semi-bnls, neck/off 9 9,911 213.50 222.50 215.59 114 1 Chuck, shoulder clod 9 64,572 200.00 208.00 206.13 114A 3 Chuck, shoulder clod, trmd 11 46,397 207.00 218.00 209.41 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 34,889 270.90 295.00 282.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 141,794 239.00 283.71 251.13 116B 1 Chuck, chuck tender (IM) 20 141,916 223.00 240.00 227.09

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 30,788 193.00 221.70 198.14 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 9,373 382.00 431.40 414.58 130 4 Chuck, short rib 4 1,981 312.00 336.00 329.71 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 64,072 223.00 255.71 226.89 168 1 Round, top inside round 23 188,677 202.05 225.00 207.43 168 3 Round, top inside round 17 47,310 214.00 235.00 223.14 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,552 213.00 228.00 218.41 171B 3 Round, outside round 19 57,519 217.00 242.00 236.70 171C 3 Round, eye of round (IM) 21 54,186 233.00 255.41 244.41 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 11,095 375.00 409.50 379.25 175 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 22 48,578 375.00 435.00 391.47 184 1 Loin, top butt, bnls, heavy 7 28,433 220.00 235.00 228.18 184 3 Loin, top butt, boneless 8 10,981 230.00 267.30 254.35 185A 4 Loin, bottom sirloin, flap 16 141,954 344.00 401.50 355.45 185B 1 Loin, ball-tip, bnls, heavy 11 43,027 224.00 251.71 236.64 185C 1 Loin, sirloin, tri-tip (IM) 4 1,853 265.50 270.75 268.28 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 58,830 811.00 981.00 853.62 191A 4 Loin, butt tender, trimmed 8 10,268 819.50 949.65 836.36 193 4 Flank, flank steak (IM) 8 22,146 349.86 420.58 363.07 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 1,206 85.00 104.62 89.98 121D 4 Plate, Inside Skirt (IM) 24 137,133 310.00 357.00 323.24 121C 4 Plate, Outside Skirt (IM) 14 63,266 360.07 466.00 384.57 121E 6 Outside Skirt, pld (IM) 5 18,149 545.00 595.00 561.19

Cap, Wedge Meat & (IM) Lean 27 115,472 246.09 273.00 258.42

Pectoral Meat 24 64,594 245.00 285.00 269.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 150,658 144.85 177.00 162.85 Ground Beef 75% 0 0 Ground Beef 81% 24 167,560 166.85 189.00 172.53 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 20 198,568 170.00 193.00 183.47 Ground Beef Round 85% 9 12,584 213.37 221.75 217.23 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% 11 65,836 183.25 207.00 192.51 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 0 0 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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