USDA Boxed Beef Cutout Closing Prices for August 8

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: 260.45 253.00 Change from prior day: (1.96) (2.26) ------------------------------------------------------------------------------- Choice/Select spread: 7.45

Total Load Count (Cuts, Trimmings, Grids): 131 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 346.00 310.09

Primal Chuck 225.72 224.11

Primal Round 259.55 258.17

Primal Loin 316.82 305.50

Primal Brisket 205.09 201.33

Primal Short Plate 192.12 192.12

Primal Flank 147.98 148.86 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/07 75 46 12 16 149 262.41 255.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 262.80 256.78 -------------------------------------------------------------------------------- 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 60.36 loads 2,414,494 pounds

Select Cuts 39.51 loads 1,580,411 pounds

Trimmings 12.01 loads 480,427 pounds

Ground Beef 18.63 load 745,261 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 34 161,963 592.00 683.00 626.30 112A 3 Rib, ribeye, bnls, light 14 28,607 700.00 748.47 706.66 112A 3 Rib, ribeye, bnls, heavy 68 280,964 640.00 756.00 689.90 113C 1 Chuck, semi-bnls, neck/off 5 4,058 245.00 290.00 274.81 114 1 Chuck, shoulder clod 5 12,699 272.00 292.00 282.52 114A 3 Chuck, shoulder clod, trmd 12 71,895 281.00 307.00 286.75 114D 3 Chuck, clod, top blade 6 14,184 363.62 405.00 370.17 114E 3 Chuck, clod, arm roast 18 89,962 305.49 339.50 323.98 114F 5 Chuck, clod tender (IM) 10 9,859 538.00 625.50 566.87 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 43 189,430 319.98 374.60 338.61 116B 1 Chuck, chuck tender (IM) 16 39,291 315.00 342.00 330.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 83,985 292.00 330.00 305.45 120A 3 Brisket, point/off, bnls 9 10,281 530.00 565.00 552.72 123A 3 Short Plate, short rib 11 38,644 529.00 565.00 559.09 130 4 Chuck, short rib 17 32,337 320.00 385.50 363.25 160 1 Round, bone-in 161 1 Round, boneless 3 1,068 312.91 322.00 319.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 161,337 366.64 412.00 385.80 168 1 Round, top inside round 9 32,967 340.00 381.19 356.04 168 3 Round, top inside round 13 28,659 340.00 381.19 360.89 169 5 Round, top inside, denuded 8 35,928 390.60 450.00 406.64

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 14,903 265.00 315.00 280.88 171B 3 Round, outside round 31 87,203 320.00 360.00 335.26 171C 3 Round, eye of round (IM) 39 68,589 318.85 352.00 331.55 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 70,691 560.00 620.00 582.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,777 575.00 616.19 578.50 180 3 Loin, strip, bnls, 0x1 46 120,956 620.00 685.00 651.24 184 1 Loin, top butt, bnls, heavy 5 3,212 340.00 362.00 353.45 184 3 Loin, top butt, boneless 35 161,012 329.00 403.00 363.05 185A 4 Loin, bottom sirloin, flap 19 94,561 477.72 505.34 486.92 185B 1 Loin, ball-tip, bnls, heavy 12 20,067 369.00 397.00 383.51 185C 1 Loin, sirloin, tri-tip (IM) 5 13,572 395.00 430.00 414.36 185D 4 Loin, tri-tip, pld (IM) 11 8,934 524.00 570.67 549.20 189A 4 Loin, tndrloin, trmd, heavy 32 45,716 945.63 1100.00 1030.53 191A 4 Loin, butt tender, trimmed 3 2,600 1020.60 1034.60 1025.08 193 4 Flank, flank steak (IM) 10 34,007 524.99 583.08 537.94 ------------------------------------------------------------------------------- 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 8 32,861 526.00 570.00 529.51 112A 3 Rib, ribeye, bnls, light 22 278,425 540.00 651.00 591.29 112A 3 Rib, ribeye, bnls, heavy 30 197,439 540.00 640.00 578.96 113C 1 Chuck, semi-bnls, neck/off 6 15,785 245.00 279.00 262.26 114 1 Chuck, shoulder clod 10 50,437 260.24 288.00 274.78 114A 3 Chuck, shoulder clod, trmd 7 9,831 288.00 310.00 295.59 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 25,953 455.00 560.00 469.47 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 120,968 320.00 360.50 328.89 116B 1 Chuck, chuck tender (IM) 8 60,289 320.00 342.00 328.49

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 34,646 285.00 320.00 290.24 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 12,481 530.00 557.00 544.80 130 4 Chuck, short rib 6 4,222 350.18 383.00 365.48 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 13,955 376.00 405.00 395.20 168 1 Round, top inside round 8 20,769 331.27 359.98 341.84 168 3 Round, top inside round 10 38,037 345.00 388.00 351.37 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 17,741 265.00 300.34 279.43 171B 3 Round, outside round 8 23,039 314.00 350.00 329.47 171C 3 Round, eye of round (IM) 12 26,995 319.00 352.00 331.12 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 4,628 575.00 610.00 581.79 175 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 7 3,187 582.33 611.00 594.56 184 1 Loin, top butt, bnls, heavy 5 26,614 338.40 370.00 341.65 184 3 Loin, top butt, boneless 19 166,586 330.00 380.00 341.68 185A 4 Loin, bottom sirloin, flap 5 24,830 466.90 500.00 471.93 185B 1 Loin, ball-tip, bnls, heavy 10 17,002 358.00 390.00 366.29 185C 1 Loin, sirloin, tri-tip (IM) 4 1,657 373.00 400.00 379.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 6,516 990.00 1077.00 1020.31 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 5,781 524.76 573.08 536.95 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 18,216 134.00 190.00 140.94 121D 4 Plate, Inside Skirt (IM) 21 65,316 429.00 480.00 442.24 121C 4 Plate, Outside Skirt (IM) 20 111,200 535.00 605.00 549.34 121E 6 Outside Skirt, pld (IM) 6 16,556 815.00 875.00 854.16

Cap, Wedge Meat & (IM) Lean 17 69,985 349.63 382.33 355.23

Pectoral Meat 36 107,463 348.40 390.00 364.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 145,330 225.00 268.00 238.28 Ground Beef 75% Ground Beef 81% 19 103,438 251.00 305.00 269.73 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 3 16,421 312.14 346.00 320.14 Ground Beef Chuck 80% 21 228,458 258.00 300.00 267.96 Ground Beef Round 85% 8 18,249 302.00 318.00 307.82 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% 10 60,045 257.68 289.00 274.06 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 21 436,207 132.00 155.50 144.76 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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