USDA Boxed Beef Cutout Midday 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 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: 262.14 255.98 Change from prior day: (1.13) (0.77) ------------------------------------------------------------------------------- Choice/Select spread: 6.16

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

Primal Rib 351.13 317.49

Primal Chuck 226.26 225.31

Primal Round 264.02 265.54

Primal Loin 314.72 304.10

Primal Brisket 205.17 202.69

Primal Short Plate 194.67 194.66

Primal Flank 153.93 154.06 -------------------------------------------------------------------------------- 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 54.29 loads 2,171,797 pounds

Select Cuts 39.68 loads 1,587,389 pounds

Trimmings 6.55 loads 261,993 pounds

Ground Beef 25.42 load 1,016,650 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 22 46,626 607.00 677.00 623.16 112A 3 Rib, ribeye, bnls, light 17 68,714 695.50 757.00 707.48 112A 3 Rib, ribeye, bnls, heavy 44 129,344 675.00 746.00 700.29 113C 1 Chuck, semi-bnls, neck/off 10 64,840 262.00 300.00 266.53 114 1 Chuck, shoulder clod 20 229,410 270.00 305.00 272.83 114A 3 Chuck, shoulder clod, trmd 26 106,338 286.00 340.11 297.63 114D 3 Chuck, clod, top blade 3 3,282 390.00 420.00 393.29 114E 3 Chuck, clod, arm roast 8 72,392 309.80 348.50 315.16 114F 5 Chuck, clod tender (IM) 14 9,999 510.00 590.00 552.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 81,624 332.25 365.00 343.96 116B 1 Chuck, chuck tender (IM) 23 58,868 321.76 338.50 330.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 229,468 299.00 311.00 303.13 120A 3 Brisket, point/off, bnls 9 5,049 568.75 591.00 570.10 123A 3 Short Plate, short rib 19 25,650 515.00 568.35 556.16 130 4 Chuck, short rib 17 51,944 350.00 385.00 367.20 160 1 Round, bone-in 4 8,692 296.00 315.00 310.14 161 1 Round, boneless 3 1,063 316.00 325.00 320.35

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 40,285 377.00 398.00 387.01 168 1 Round, top inside round 35 85,847 328.72 387.00 367.68 168 3 Round, top inside round 13 36,067 358.00 385.00 374.98 169 5 Round, top inside, denuded 13 28,587 425.20 456.00 440.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 5,506 289.72 317.00 301.52 171B 3 Round, outside round 30 151,192 330.00 360.00 339.32 171C 3 Round, eye of round (IM) 29 51,937 326.00 345.00 333.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 31,004 550.28 609.75 564.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 5,703 578.75 590.00 582.54 180 3 Loin, strip, bnls, 0x1 43 95,244 640.00 695.00 649.89 184 1 Loin, top butt, bnls, heavy 19 110,520 338.00 420.00 341.80 184 3 Loin, top butt, boneless 23 44,082 365.00 421.00 385.52 185A 4 Loin, bottom sirloin, flap 34 39,684 474.00 541.00 501.45 185B 1 Loin, ball-tip, bnls, heavy 19 28,362 357.00 380.00 370.43 185C 1 Loin, sirloin, tri-tip (IM) 17 91,340 381.70 415.00 386.51 185D 4 Loin, tri-tip, pld (IM) 4 2,954 540.00 540.00 540.00 189A 4 Loin, tndrloin, trmd, heavy 30 44,012 1000.00 1097.00 1030.24 191A 4 Loin, butt tender, trimmed 3 1,436 1015.00 1028.00 1019.97 193 4 Flank, flank steak (IM) 11 7,576 556.50 612.31 567.43 ------------------------------------------------------------------------------- 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 14 39,296 515.00 576.00 539.50 112A 3 Rib, ribeye, bnls, light 11 23,807 587.48 660.70 608.60 112A 3 Rib, ribeye, bnls, heavy 52 178,820 585.00 659.00 610.39 113C 1 Chuck, semi-bnls, neck/off 10 28,138 262.00 300.00 269.93 114 1 Chuck, shoulder clod 6 13,765 284.00 290.00 284.78 114A 3 Chuck, shoulder clod, trmd 15 41,467 285.00 313.60 294.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 4,698 475.00 516.00 485.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 115,590 328.00 359.50 339.73 116B 1 Chuck, chuck tender (IM) 15 25,946 320.00 332.50 328.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 8,578 308.00 315.00 309.34 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 8,689 355.00 380.00 364.31 160 1 Round, bone-in 161 1 Round, boneless 7 7,268 325.00 325.00 325.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 49,580 374.00 399.50 384.59 168 1 Round, top inside round 11 17,281 365.67 387.00 375.29 168 3 Round, top inside round 8 20,917 356.00 385.00 361.58 169 5 Round, top inside, denuded 3 2,981 445.00 445.00 445.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 30,435 336.00 345.00 341.79 171C 3 Round, eye of round (IM) 18 47,069 326.00 340.00 332.54 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 23,083 564.50 613.50 570.81 175 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 21 18,566 580.00 640.00 597.78 184 1 Loin, top butt, bnls, heavy 16 107,785 338.00 374.00 342.92 184 3 Loin, top butt, boneless 32 224,311 358.00 398.00 360.56 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 18 43,587 348.60 379.75 372.40 185C 1 Loin, sirloin, tri-tip (IM) 3 4,659 380.00 393.50 387.08 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 51 258,671 978.46 1077.00 988.90 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 7,711 560.00 590.00 584.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 75,229 125.00 160.00 129.22 121D 4 Plate, Inside Skirt (IM) 16 13,078 440.00 471.00 451.83 121C 4 Plate, Outside Skirt (IM) 21 53,632 530.85 645.00 561.15 121E 6 Outside Skirt, pld (IM) 9 20,778 830.98 925.00 863.65

Cap, Wedge Meat & (IM) Lean 25 45,956 350.00 380.00 362.37

Pectoral Meat 17 32,051 352.00 385.00 372.25 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 32 114,954 232.00 268.00 239.71 Ground Beef 75% Ground Beef 81% 69 332,475 260.00 295.00 267.75 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 32 96,485 312.14 348.50 339.90 Ground Beef Chuck 80% 36 205,882 272.00 290.00 276.50 Ground Beef Round 85% 33 107,309 302.00 316.00 313.53 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% 0 0 Blended Ground Beef 81% 4 10,240 267.05 284.70 278.93 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 5 167,193 149.50 154.50 151.34 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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