USDA Boxed Beef Cutout Midday Prices for October 31

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: 205.59 190.08 Change from prior day: (0.09) (0.01) ------------------------------------------------------------------------------- Choice/Select spread: 15.52

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 325.46 267.86

Primal Chuck 177.48 173.22

Primal Round 179.47 178.16

Primal Loin 262.31 227.20

Primal Brisket 137.50 136.89

Primal Short Plate 139.14 140.05

Primal Flank 109.21 107.93 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/30 72 47 4 36 159 205.68 190.09 10/29 61 41 6 10 117 204.24 188.12 10/28 59 47 0 10 116 203.12 187.50 10/25 70 36 9 16 131 200.97 185.40 10/24 71 47 12 19 148 201.07 185.68 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.01 187.36 -------------------------------------------------------------------------------- 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 41.57 loads 1,662,778 pounds

Select Cuts 19.08 loads 763,187 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 18.68 load 747,342 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 20,759 605.00 699.50 644.54 112A 3 Rib, ribeye, bnls, light 3 3,936 721.00 760.00 738.92 112A 3 Rib, ribeye, bnls, heavy 33 59,863 685.00 750.00 700.46 113C 1 Chuck, semi-bnls, neck/off 3 4,021 228.03 234.00 230.62 114 1 Chuck, shoulder clod 10 19,406 211.00 222.00 216.60 114A 3 Chuck, shoulder clod, trmd 14 35,959 221.60 247.00 229.69 114D 3 Chuck, clod, top blade 4 1,689 270.00 277.00 275.84 114E 3 Chuck, clod, arm roast 3 1,171 286.73 295.00 294.11 114F 5 Chuck, clod tender (IM) 4 4,186 370.00 386.00 374.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 53,389 294.42 312.00 301.70 116B 1 Chuck, chuck tender (IM) 11 21,108 238.63 246.00 243.66

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 142,798 195.00 217.00 201.90 120A 3 Brisket, point/off, bnls 7 4,602 360.00 391.50 368.49 123A 3 Short Plate, short rib 6 11,886 431.70 487.00 468.82 130 4 Chuck, short rib 11 32,374 319.28 360.00 333.58 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 83,021 231.00 249.22 237.90 168 1 Round, top inside round 18 130,456 200.00 235.96 220.98 168 3 Round, top inside round 31 446,868 230.50 252.00 231.33 169 5 Round, top inside, denuded 9 15,478 261.65 280.17 272.46

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 5,556 212.73 232.00 219.50 171B 3 Round, outside round 14 36,828 248.00 266.21 256.37 171C 3 Round, eye of round (IM) 15 29,679 261.89 284.00 266.52 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 11,176 481.89 491.73 483.98 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,154 428.00 458.00 432.43 180 3 Loin, strip, bnls, 0x1 24 71,256 480.00 537.00 486.20 184 1 Loin, top butt, bnls, heavy 7 7,135 270.00 300.00 271.68 184 3 Loin, top butt, boneless 12 19,078 280.00 312.00 292.16 185A 4 Loin, bottom sirloin, flap 24 53,840 361.00 391.00 372.22 185B 1 Loin, ball-tip, bnls, heavy 10 8,725 262.37 265.00 264.45 185C 1 Loin, sirloin, tri-tip (IM) 9 77,186 295.00 298.00 295.91 185D 4 Loin, tri-tip, pld (IM) 3 25,181 380.00 396.00 385.56 189A 4 Loin, tndrloin, trmd, heavy 14 41,156 1075.40 1251.00 1162.63 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 15 18,054 375.00 430.00 398.27 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 3,667 535.00 580.00 565.24 112A 3 Rib, ribeye, bnls, heavy 18 82,130 509.09 555.00 522.45 113C 1 Chuck, semi-bnls, neck/off 6 23,593 217.95 235.00 223.89 114 1 Chuck, shoulder clod 5 18,319 205.00 217.50 213.30 114A 3 Chuck, shoulder clod, trmd 5 24,000 224.00 234.00 224.66 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 15,962 290.00 300.00 293.68 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 56,850 263.00 291.00 279.91 116B 1 Chuck, chuck tender (IM) 6 10,337 234.40 245.00 235.35

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 30,041 200.00 226.00 200.88 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 10,121 430.00 482.00 467.34 130 4 Chuck, short rib 3 4,728 300.00 332.31 321.21 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 17,120 234.50 240.00 237.22 168 1 Round, top inside round 9 21,986 210.00 230.88 224.62 168 3 Round, top inside round 5 12,648 220.34 237.50 229.05 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,741 217.50 227.00 221.48 171B 3 Round, outside round 14 99,498 240.00 255.00 245.53 171C 3 Round, eye of round (IM) 14 31,504 243.34 266.50 248.19 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 5,329 415.00 424.40 421.30 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 10 6,296 397.00 446.00 420.67 184 1 Loin, top butt, bnls, heavy 8 4,361 230.00 255.00 252.46 184 3 Loin, top butt, boneless 13 72,386 247.00 269.50 261.08 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 5 13,024 245.38 265.00 258.99 185C 1 Loin, sirloin, tri-tip (IM) 3 1,238 287.00 295.50 288.90 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 43,637 857.00 992.00 881.56 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 28,658 90.00 104.00 96.66 121D 4 Plate, Inside Skirt (IM) 10 7,215 320.00 340.00 324.75 121C 4 Plate, Outside Skirt (IM) 11 21,817 380.00 428.00 406.14 121E 6 Outside Skirt, pld (IM) 3 4,218 562.00 610.00 601.60

Cap, Wedge Meat & (IM) Lean 32 109,614 256.20 280.00 261.22

Pectoral Meat 13 16,459 259.13 287.00 268.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 81,354 161.30 178.00 171.48 Ground Beef 75% Ground Beef 81% 17 98,647 170.70 204.00 180.89 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 3,756 238.50 247.50 243.05 Ground Beef Chuck 80% 12 159,739 185.00 197.00 191.64 Ground Beef Round 85% 3 1,318 216.00 226.00 223.14 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% 9 63,662 189.88 199.00 196.32 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% -------------------------------------------------------------------------------- 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.

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE