USDA Boxed Beef Cutout Closing Prices for August 7

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: 262.41 255.26 Change from prior day: 0.44 (0.51) ------------------------------------------------------------------------------- Choice/Select spread: 7.15

Total Load Count (Cuts, Trimmings, Grids): 149 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 349.94 316.15

Primal Chuck 227.79 225.51

Primal Round 261.99 260.35

Primal Loin 317.64 307.11

Primal Brisket 205.02 203.54

Primal Short Plate 194.63 194.63

Primal Flank 147.91 149.83 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/06 89 59 20 40 209 261.97 255.77 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 263.05 257.85 -------------------------------------------------------------------------------- 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 74.71 loads 2,988,558 pounds

Select Cuts 46.12 loads 1,844,651 pounds

Trimmings 12.18 loads 487,184 pounds

Ground Beef 15.96 load 638,547 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 50 71,721 592.00 694.00 614.47 112A 3 Rib, ribeye, bnls, light 37 257,550 675.00 761.00 707.81 112A 3 Rib, ribeye, bnls, heavy 101 160,879 681.00 753.00 701.02 113C 1 Chuck, semi-bnls, neck/off 4 46,928 264.00 289.50 270.19 114 1 Chuck, shoulder clod 13 40,866 265.00 296.00 275.27 114A 3 Chuck, shoulder clod, trmd 47 36,361 287.00 335.35 304.55 114D 3 Chuck, clod, top blade 8 16,437 350.00 400.00 379.17 114E 3 Chuck, clod, arm roast 6 5,879 320.44 370.05 335.36 114F 5 Chuck, clod tender (IM) 5 5,912 551.50 601.00 579.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 106 327,317 320.31 365.00 332.00 116B 1 Chuck, chuck tender (IM) 32 45,759 323.84 344.00 334.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 80 290,978 297.60 327.00 304.00 120A 3 Brisket, point/off, bnls 11 7,935 555.00 577.00 570.15 123A 3 Short Plate, short rib 24 38,498 513.00 560.00 540.83 130 4 Chuck, short rib 37 77,812 353.00 385.00 366.95 160 1 Round, bone-in 161 1 Round, boneless 4 3,076 305.00 305.00 305.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 80 55,271 372.72 411.00 389.14 168 1 Round, top inside round 77 123,905 329.00 384.75 342.63 168 3 Round, top inside round 18 96,335 351.47 385.00 354.66 169 5 Round, top inside, denuded 8 18,954 390.00 445.00 408.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 14,676 272.59 315.50 278.53 171B 3 Round, outside round 39 97,422 330.00 356.00 335.82 171C 3 Round, eye of round (IM) 81 90,229 320.34 356.00 332.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 97,079 564.50 615.00 573.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 15,871 575.00 635.00 585.11 180 3 Loin, strip, bnls, 0x1 90 148,086 637.50 696.00 657.64 184 1 Loin, top butt, bnls, heavy 14 13,329 340.00 378.00 350.80 184 3 Loin, top butt, boneless 64 51,783 361.47 409.50 383.02 185A 4 Loin, bottom sirloin, flap 46 147,855 466.72 510.00 480.88 185B 1 Loin, ball-tip, bnls, heavy 30 78,933 349.00 396.50 379.48 185C 1 Loin, sirloin, tri-tip (IM) 11 13,672 378.00 420.00 401.97 185D 4 Loin, tri-tip, pld (IM) 26 15,929 516.00 560.00 535.53 189A 4 Loin, tndrloin, trmd, heavy 85 177,476 966.00 1099.50 1018.56 191A 4 Loin, butt tender, trimmed 3 1,331 1020.50 1062.00 1027.86 193 4 Flank, flank steak (IM) 28 114,083 525.00 581.00 538.78 ------------------------------------------------------------------------------- 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 91,225 525.00 576.00 527.48 112A 3 Rib, ribeye, bnls, light 10 38,056 580.00 650.35 605.00 112A 3 Rib, ribeye, bnls, heavy 27 141,857 575.00 685.00 599.62 113C 1 Chuck, semi-bnls, neck/off 4 69,103 269.41 289.50 270.26 114 1 Chuck, shoulder clod 11 35,990 272.00 305.00 280.80 114A 3 Chuck, shoulder clod, trmd 9 49,508 290.19 324.51 296.79 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 11,688 475.00 565.00 483.25 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 35 111,808 318.00 370.00 333.96 116B 1 Chuck, chuck tender (IM) 14 18,461 325.00 345.00 334.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 74,220 285.00 315.00 300.84 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 6,012 530.00 560.00 542.92 130 4 Chuck, short rib 25 38,717 353.00 380.00 359.16 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 50,131 363.00 415.00 386.36 168 1 Round, top inside round 9 66,829 343.76 375.00 348.67 168 3 Round, top inside round 25 125,282 337.00 390.00 348.02 169 5 Round, top inside, denuded 3 1,450 426.78 450.00 442.34

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 59,960 319.00 354.00 332.54 171C 3 Round, eye of round (IM) 9 19,036 319.74 340.00 328.13 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 21,519 551.00 611.00 568.98 175 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 10 36,246 582.10 616.00 593.86 184 1 Loin, top butt, bnls, heavy 7 45,947 354.00 376.51 355.37 184 3 Loin, top butt, boneless 18 72,021 341.00 392.00 371.06 185A 4 Loin, bottom sirloin, flap 7 8,401 480.00 506.50 500.94 185B 1 Loin, ball-tip, bnls, heavy 6 4,835 359.00 390.00 368.12 185C 1 Loin, sirloin, tri-tip (IM) 11 16,637 374.00 396.50 382.65 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 16,887 969.12 1069.50 995.86 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 5,478 525.24 600.00 552.01 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 61,561 115.00 175.00 123.94 121D 4 Plate, Inside Skirt (IM) 16 50,300 440.00 463.00 447.11 121C 4 Plate, Outside Skirt (IM) 17 38,979 540.00 657.00 600.93 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 18 60,253 348.00 375.00 363.85

Pectoral Meat 25 63,981 356.00 390.00 366.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 136,103 219.00 256.44 233.12 Ground Beef 75% Ground Beef 81% 15 64,156 259.00 285.02 269.99 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 6,836 334.99 347.50 337.63 Ground Beef Chuck 80% 12 163,277 269.12 285.00 274.86 Ground Beef Round 85% 4 34,448 305.82 326.00 311.80 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% 12 86,000 264.00 285.05 267.62 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 20 313,784 148.00 157.82 151.38 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

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