USDA Boxed Beef Cutout Closing Prices for August 4

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: 263.22 258.03 Change from prior day: 0.09 (0.09) ------------------------------------------------------------------------------- Choice/Select spread: 5.19

Total Load Count (Cuts, Trimmings, Grids): 126 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 354.86 326.67

Primal Chuck 227.11 225.18

Primal Round 263.10 264.91

Primal Loin 316.81 309.22

Primal Brisket 206.10 203.40

Primal Short Plate 196.57 196.57

Primal Flank 153.54 151.82 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/01 54 23 7 16 100 263.13 258.12 07/31 63 36 19 14 132 263.66 260.60 07/30 85 36 22 34 177 262.92 260.83 07/29 77 44 10 18 149 261.34 259.03 07/28 52 23 8 19 102 259.30 256.17 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 262.07 258.95 -------------------------------------------------------------------------------- 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 72.87 loads 2,914,972 pounds

Select Cuts 21.99 loads 879,723 pounds

Trimmings 11.27 loads 450,998 pounds

Ground Beef 20.00 load 799,938 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 33 301,048 637.60 686.00 645.67 112A 3 Rib, ribeye, bnls, light 8 6,253 718.00 750.00 722.98 112A 3 Rib, ribeye, bnls, heavy 25 45,917 710.00 741.50 722.05 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 5,987 260.00 295.00 281.72 114A 3 Chuck, shoulder clod, trmd 10 20,952 293.00 316.41 302.37 114D 3 Chuck, clod, top blade 5 14,200 377.30 393.00 387.56 114E 3 Chuck, clod, arm roast 14 83,933 315.00 364.00 323.31 114F 5 Chuck, clod tender (IM) 8 9,670 550.00 635.50 583.32 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 168,976 331.50 376.00 355.72 116B 1 Chuck, chuck tender (IM) 14 37,198 318.43 344.57 327.00

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 47,684 302.71 319.77 309.83 120A 3 Brisket, point/off, bnls 6 9,414 555.60 589.05 559.44 123A 3 Short Plate, short rib 18 67,378 513.00 564.00 546.36 130 4 Chuck, short rib 21 38,348 355.00 385.00 376.35 160 1 Round, bone-in 5 2,705 296.00 323.15 306.14 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 88,930 365.60 404.05 381.08 168 1 Round, top inside round 10 11,125 337.00 378.00 363.45 168 3 Round, top inside round 27 277,793 330.00 395.00 362.89 169 5 Round, top inside, denuded 14 88,525 378.00 383.00 380.04

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 31 124,732 327.00 369.00 343.90 171C 3 Round, eye of round (IM) 35 91,848 318.00 346.00 335.59 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 89,342 561.28 630.00 575.49 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 11,160 590.00 636.49 590.44 180 3 Loin, strip, bnls, 0x1 46 236,738 625.00 695.00 660.78 184 1 Loin, top butt, bnls, heavy 6 18,759 351.93 370.00 365.14 184 3 Loin, top butt, boneless 34 337,471 355.00 400.00 375.62 185A 4 Loin, bottom sirloin, flap 9 32,161 485.00 541.00 499.49 185B 1 Loin, ball-tip, bnls, heavy 7 11,631 350.00 375.00 361.59 185C 1 Loin, sirloin, tri-tip (IM) 15 141,401 368.65 400.00 371.87 185D 4 Loin, tri-tip, pld (IM) 5 2,957 531.00 560.00 542.77 189A 4 Loin, tndrloin, trmd, heavy 41 229,476 1017.00 1131.00 1027.92 191A 4 Loin, butt tender, trimmed 9 13,453 1012.80 1070.00 1019.73 193 4 Flank, flank steak (IM) 20 29,581 547.00 621.49 570.86 ------------------------------------------------------------------------------- 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 13 88,005 553.00 625.00 555.61 112A 3 Rib, ribeye, bnls, light 5 4,655 655.00 660.00 656.27 112A 3 Rib, ribeye, bnls, heavy 13 29,316 590.49 688.85 627.19 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 1,815 290.00 299.56 295.31 114A 3 Chuck, shoulder clod, trmd 3 33,163 296.25 314.00 300.11 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 4,379 510.00 530.00 524.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 106,102 329.58 365.00 334.63 116B 1 Chuck, chuck tender (IM) 4 24,458 323.03 327.00 324.92

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 6,819 356.30 378.00 361.71 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 46,289 388.00 404.65 393.79 168 1 Round, top inside round 168 3 Round, top inside round 12 36,844 330.00 391.35 375.47 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 11 54,570 335.83 355.70 345.76 171C 3 Round, eye of round (IM) 10 33,302 289.00 342.70 324.44 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 15,571 574.40 587.71 584.29 175 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 9 17,202 589.00 621.50 603.96 184 1 Loin, top butt, bnls, heavy 3 10,560 359.20 390.47 360.39 184 3 Loin, top butt, boneless 18 46,892 370.79 415.00 384.25 185A 4 Loin, bottom sirloin, flap 5 19,336 482.00 522.70 491.94 185B 1 Loin, ball-tip, bnls, heavy 9 10,722 340.00 379.70 360.96 185C 1 Loin, sirloin, tri-tip (IM) 5 17,684 380.00 407.00 404.56 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 18 128,345 985.00 1090.00 991.90 191A 4 Loin, butt tender, trimmed 3 3,248 930.79 971.75 951.12 193 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 7 10,483 147.00 165.00 159.31 121D 4 Plate, Inside Skirt (IM) 9 37,069 437.00 483.00 445.66 121C 4 Plate, Outside Skirt (IM) 7 6,340 569.00 651.50 596.82 121E 6 Outside Skirt, pld (IM) 9 17,516 850.00 885.00 860.42

Cap, Wedge Meat & (IM) Lean 17 33,963 330.00 375.00 363.86

Pectoral Meat 19 120,216 349.80 381.00 362.65 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 94,688 225.00 254.00 238.75 Ground Beef 75% 0 0 Ground Beef 81% 9 143,595 252.00 295.00 267.78 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 7,375 341.35 355.00 344.90 Ground Beef Chuck 80% 7 147,460 240.00 302.35 272.26 Ground Beef Round 85% 19 94,532 297.00 316.00 313.78 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% 17 71,960 265.00 290.00 270.07 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 21 450,998 145.27 155.00 151.21 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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