USDA Boxed Beef Cutout Closing Prices for August 6

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: 261.97 255.77 Change from prior day: (1.30) (0.98) ------------------------------------------------------------------------------- Choice/Select spread: 6.20

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 352.16 316.56

Primal Chuck 226.46 225.42

Primal Round 263.63 265.41

Primal Loin 314.65 304.38

Primal Brisket 204.99 202.48

Primal Short Plate 194.20 194.20

Primal Flank 147.92 150.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/05 57 45 12 22 136 263.27 256.75 08/04 73 22 11 20 126 263.22 258.03 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 263.24 258.87 -------------------------------------------------------------------------------- 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 89.45 loads 3,577,883 pounds

Select Cuts 59.47 loads 2,378,868 pounds

Trimmings 20.00 loads 799,993 pounds

Ground Beef 40.37 load 1,614,867 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 35 164,034 607.00 678.00 632.10 112A 3 Rib, ribeye, bnls, light 26 81,650 695.50 757.00 709.23 112A 3 Rib, ribeye, bnls, heavy 78 188,190 669.70 750.00 704.59 113C 1 Chuck, semi-bnls, neck/off 15 124,616 261.70 300.00 271.69 114 1 Chuck, shoulder clod 30 278,627 270.00 311.98 275.12 114A 3 Chuck, shoulder clod, trmd 36 132,221 284.64 340.11 296.98 114D 3 Chuck, clod, top blade 4 3,762 390.00 420.00 392.87 114E 3 Chuck, clod, arm roast 11 78,621 309.80 348.50 315.25 114F 5 Chuck, clod tender (IM) 14 10,222 510.00 585.00 552.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 62 170,432 320.00 365.00 338.31 116B 1 Chuck, chuck tender (IM) 27 82,063 321.76 340.00 331.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 54 289,077 299.00 327.00 303.18 120A 3 Brisket, point/off, bnls 9 5,701 568.75 570.00 569.92 123A 3 Short Plate, short rib 25 30,275 515.00 568.35 555.61 130 4 Chuck, short rib 31 64,352 350.00 385.00 369.95 160 1 Round, bone-in 4 8,692 296.00 315.00 310.14 161 1 Round, boneless 5 2,036 315.00 325.00 317.97

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 68,302 377.00 402.00 387.68 168 1 Round, top inside round 59 111,977 324.00 387.00 363.96 168 3 Round, top inside round 18 80,766 356.00 390.00 365.96 169 5 Round, top inside, denuded 15 31,973 408.29 456.00 436.80

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 8,697 282.00 317.00 294.48 171B 3 Round, outside round 48 255,658 330.00 365.00 339.52 171C 3 Round, eye of round (IM) 52 91,027 325.00 347.25 332.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 41,906 550.28 615.00 569.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 11,833 570.00 590.00 576.85 180 3 Loin, strip, bnls, 0x1 68 148,869 627.00 695.00 646.10 184 1 Loin, top butt, bnls, heavy 24 131,652 338.00 375.00 341.48 184 3 Loin, top butt, boneless 37 76,591 360.00 421.00 379.78 185A 4 Loin, bottom sirloin, flap 43 56,201 490.00 541.00 505.56 185B 1 Loin, ball-tip, bnls, heavy 28 32,028 322.70 380.00 368.47 185C 1 Loin, sirloin, tri-tip (IM) 25 130,340 381.70 415.00 387.15 185D 4 Loin, tri-tip, pld (IM) 7 3,974 531.50 558.00 541.99 189A 4 Loin, tndrloin, trmd, heavy 67 149,167 997.00 1157.00 1022.58 191A 4 Loin, butt tender, trimmed 3 1,436 1015.00 1028.00 1019.97 193 4 Flank, flank steak (IM) 24 153,299 525.00 580.00 529.65 ------------------------------------------------------------------------------- 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 22 220,977 515.00 614.12 542.47 112A 3 Rib, ribeye, bnls, light 21 163,429 570.00 660.70 581.00 112A 3 Rib, ribeye, bnls, heavy 68 207,717 570.00 677.00 614.61 113C 1 Chuck, semi-bnls, neck/off 19 113,341 261.70 300.00 276.87 114 1 Chuck, shoulder clod 9 19,925 284.00 290.00 285.30 114A 3 Chuck, shoulder clod, trmd 24 77,429 284.64 313.60 293.00 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 6,182 475.00 546.50 491.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 203,429 321.00 365.00 333.94 116B 1 Chuck, chuck tender (IM) 16 26,629 316.00 332.50 328.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 35,409 297.56 315.00 301.02 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 9,911 355.00 380.00 364.53 160 1 Round, bone-in 161 1 Round, boneless 8 7,939 312.00 325.00 323.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 49,714 374.00 405.00 384.64 168 1 Round, top inside round 12 23,042 360.00 387.00 371.47 168 3 Round, top inside round 13 28,488 352.00 385.00 360.33 169 5 Round, top inside, denuded 3 2,981 445.00 445.00 445.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,640 286.00 305.00 287.69 171B 3 Round, outside round 19 45,401 336.00 353.22 343.36 171C 3 Round, eye of round (IM) 23 63,676 326.00 340.00 332.59 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 26 26,103 564.50 613.50 571.98 175 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 31 36,747 579.55 640.00 595.90 184 1 Loin, top butt, bnls, heavy 18 116,354 338.00 374.00 344.33 184 3 Loin, top butt, boneless 34 227,355 358.00 398.00 360.85 185A 4 Loin, bottom sirloin, flap 4 1,863 485.14 525.00 495.82 185B 1 Loin, ball-tip, bnls, heavy 26 65,254 322.70 379.75 371.02 185C 1 Loin, sirloin, tri-tip (IM) 11 21,422 369.00 401.05 378.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 61 272,515 978.46 1077.00 989.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 25,650 526.08 594.21 544.74 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 145,167 125.00 176.00 147.78 121D 4 Plate, Inside Skirt (IM) 23 22,586 427.00 480.00 448.49 121C 4 Plate, Outside Skirt (IM) 24 56,225 530.85 645.00 563.66 121E 6 Outside Skirt, pld (IM) 10 20,879 830.98 925.00 863.77

Cap, Wedge Meat & (IM) Lean 32 65,099 350.00 380.00 364.01

Pectoral Meat 35 131,808 352.00 387.00 365.96 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 115,350 232.00 268.00 239.70 Ground Beef 75% Ground Beef 81% 93 608,498 260.00 295.00 268.83 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 35 99,631 312.14 348.50 339.36 Ground Beef Chuck 80% 42 226,716 272.00 296.36 276.85 Ground Beef Round 85% 36 131,274 302.00 316.00 313.71 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% Blended Ground Beef 81% 14 71,360 263.80 284.70 267.35 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 16 626,773 146.00 154.50 149.54 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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