USDA Boxed Beef Cutout Midday Prices for August 11

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: 260.00 251.59 Change from prior day: (0.45) (1.41) ------------------------------------------------------------------------------- Choice/Select spread: 8.41

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 343.63 308.97

Primal Chuck 225.04 219.36

Primal Round 261.77 258.75

Primal Loin 315.06 307.03

Primal Brisket 205.38 198.37

Primal Short Plate 190.49 190.49

Primal Flank 147.72 146.41 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/08 60 40 12 19 131 260.45 253.00 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 262.26 255.76 -------------------------------------------------------------------------------- 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 40.17 loads 1,606,779 pounds

Select Cuts 16.15 loads 645,813 pounds

Trimmings 9.70 loads 387,847 pounds

Ground Beef 20.43 load 817,117 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 24 93,341 600.00 691.55 626.39 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 45 293,482 675.00 747.92 680.57 113C 1 Chuck, semi-bnls, neck/off 4 20,722 264.00 279.50 271.75 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 28,086 265.00 301.40 284.63 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 13 32,314 317.71 359.00 322.25 114F 5 Chuck, clod tender (IM) 10 19,349 450.00 575.00 485.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 77,292 310.00 366.00 340.04 116B 1 Chuck, chuck tender (IM) 14 22,195 321.00 341.57 329.84

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 20,530 303.00 329.27 306.21 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 13,067 551.50 571.00 558.83 130 4 Chuck, short rib 19 42,133 354.75 390.85 376.61 160 1 Round, bone-in 3 1,998 284.00 318.77 311.49 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 67,441 375.00 402.00 386.57 168 1 Round, top inside round 4 2,665 354.28 375.00 369.09 168 3 Round, top inside round 4 7,143 360.60 368.60 364.93 169 5 Round, top inside, denuded 19 113,392 386.00 445.00 389.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 13 51,617 323.83 366.00 344.99 171C 3 Round, eye of round (IM) 25 54,995 321.00 341.02 326.64 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 49,107 557.00 620.00 571.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 5,434 575.00 575.00 575.00 180 3 Loin, strip, bnls, 0x1 29 121,032 640.00 676.71 648.94 184 1 Loin, top butt, bnls, heavy 6 3,167 340.00 399.81 355.61 184 3 Loin, top butt, boneless 23 188,974 321.00 383.00 351.28 185A 4 Loin, bottom sirloin, flap 14 20,260 465.00 500.00 485.27 185B 1 Loin, ball-tip, bnls, heavy 11 17,474 349.00 395.00 382.95 185C 1 Loin, sirloin, tri-tip (IM) 9 47,054 378.65 430.00 380.56 185D 4 Loin, tri-tip, pld (IM) 5 5,918 526.00 548.36 532.60 189A 4 Loin, tndrloin, trmd, heavy 28 47,632 1005.00 1141.00 1028.44 191A 4 Loin, butt tender, trimmed 3 1,946 1019.94 1065.00 1022.68 193 4 Flank, flank steak (IM) 24 36,751 510.00 565.00 536.91 ------------------------------------------------------------------------------- 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 7 45,118 535.00 568.14 536.76 112A 3 Rib, ribeye, bnls, light 9 44,937 590.00 664.81 592.58 112A 3 Rib, ribeye, bnls, heavy 14 27,411 570.00 668.85 581.71 113C 1 Chuck, semi-bnls, neck/off 3 8,316 264.00 271.59 268.26 114 1 Chuck, shoulder clod 6 6,634 250.00 287.92 262.54 114A 3 Chuck, shoulder clod, trmd 6 52,055 260.00 297.92 266.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 1,799 480.00 510.00 485.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 19,450 316.00 345.00 330.04 116B 1 Chuck, chuck tender (IM) 4 10,869 321.10 330.64 327.24

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 9,784 300.00 315.00 301.93 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 1,913 386.48 396.34 392.14 168 1 Round, top inside round 168 3 Round, top inside round 3 31,303 337.00 354.48 342.41 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 11,706 330.00 345.00 340.51 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 3,257 570.00 589.48 579.91 175 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 184 1 Loin, top butt, bnls, heavy 8 59,890 340.00 355.00 348.16 184 3 Loin, top butt, boneless 4 29,426 330.22 378.97 347.46 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 63,941 379.70 390.00 380.13 185C 1 Loin, sirloin, tri-tip (IM) 5 7,560 371.00 400.00 387.59 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 19,531 1000.00 1029.48 1013.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 16,323 510.00 550.00 526.14 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 21,237 145.00 184.61 172.94 121D 4 Plate, Inside Skirt (IM) 12 72,209 423.00 470.00 432.48 121C 4 Plate, Outside Skirt (IM) 7 6,927 580.00 636.50 591.43 121E 6 Outside Skirt, pld (IM) 9 10,322 838.00 898.50 860.15

Cap, Wedge Meat & (IM) Lean 4 2,279 350.00 375.00 360.34

Pectoral Meat 10 15,364 362.80 385.00 365.55 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 104,402 221.00 238.20 234.65 Ground Beef 75% Ground Beef 81% 24 373,406 235.00 280.67 235.68 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% Ground Beef Round 85% 0 0 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% 14 121,500 263.83 298.00 292.76 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 377,347 150.50 158.14 152.23 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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