USDA Boxed Beef Cutout Midday Prices for August 12

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: 259.58 254.12 Change from prior day: 0.14 2.50 ------------------------------------------------------------------------------- Choice/Select spread: 5.45

Total Load Count (Cuts, Trimmings, Grids): 87 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 346.12 313.53

Primal Chuck 226.31 222.64

Primal Round 257.26 258.96

Primal Loin 314.36 309.55

Primal Brisket 203.43 203.94

Primal Short Plate 192.59 192.59

Primal Flank 148.63 147.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/11 72 36 11 25 144 259.44 251.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 261.51 254.48 -------------------------------------------------------------------------------- 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 37.56 loads 1,502,289 pounds

Select Cuts 18.25 loads 729,839 pounds

Trimmings 7.58 loads 303,220 pounds

Ground Beef 23.27 load 930,721 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 9 32,187 602.00 682.00 625.93 112A 3 Rib, ribeye, bnls, light 12 13,471 700.00 753.00 712.48 112A 3 Rib, ribeye, bnls, heavy 22 22,171 675.01 742.00 691.64 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 43,970 271.00 280.00 276.48 114A 3 Chuck, shoulder clod, trmd 17 36,208 278.00 315.65 290.56 114D 3 Chuck, clod, top blade 10 4,283 358.75 390.00 371.57 114E 3 Chuck, clod, arm roast 9 76,748 293.19 350.00 303.75 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 99,520 319.00 350.65 325.74 116B 1 Chuck, chuck tender (IM) 5 2,591 330.00 341.00 334.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 326,129 297.00 324.28 300.81 120A 3 Brisket, point/off, bnls 12 2,847 558.00 590.00 564.93 123A 3 Short Plate, short rib 17 20,953 527.60 592.00 550.68 130 4 Chuck, short rib 10 15,652 350.00 385.00 357.36 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 23,978 370.00 398.00 375.09 168 1 Round, top inside round 9 20,622 330.00 375.00 349.51 168 3 Round, top inside round 9 37,293 330.00 375.65 345.68 169 5 Round, top inside, denuded 8 23,937 420.00 445.00 442.23

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 110,397 318.99 349.00 325.22 171C 3 Round, eye of round (IM) 12 22,536 315.00 352.00 336.88 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 15,839 565.00 620.00 576.32 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 4,579 575.00 575.00 575.00 180 3 Loin, strip, bnls, 0x1 20 32,655 640.00 685.75 651.07 184 1 Loin, top butt, bnls, heavy 4 6,392 340.00 350.73 340.66 184 3 Loin, top butt, boneless 12 20,842 357.00 376.00 362.80 185A 4 Loin, bottom sirloin, flap 16 56,170 480.00 541.00 494.32 185B 1 Loin, ball-tip, bnls, heavy 11 22,344 375.00 395.00 384.80 185C 1 Loin, sirloin, tri-tip (IM) 6 30,135 380.67 430.00 407.30 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 61,646 980.00 1098.00 1029.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 7,581 522.84 598.00 543.93 ------------------------------------------------------------------------------- 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 16,368 526.00 570.00 531.67 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 11 23,587 592.99 645.00 614.20 113C 1 Chuck, semi-bnls, neck/off 5 32,135 271.50 288.00 275.44 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 9 52,393 284.00 293.23 291.71 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 6,832 480.00 515.00 485.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 53,680 322.10 341.00 333.05 116B 1 Chuck, chuck tender (IM) 4 5,549 325.00 344.00 339.79

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 137,313 300.00 315.00 302.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 4 5,623 360.50 382.62 370.47 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 4,820 374.73 402.00 383.44 168 1 Round, top inside round 3 8,713 362.00 376.80 373.20 168 3 Round, top inside round 3 9,155 355.37 359.50 358.33 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 3 9,967 330.00 340.00 339.11 171C 3 Round, eye of round (IM) 7 24,327 325.07 352.00 330.26 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 6,809 555.00 600.00 574.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 5 5,827 580.54 610.00 597.63 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 8 18,636 352.95 395.00 379.55 185A 4 Loin, bottom sirloin, flap 3 22,858 489.73 500.00 490.30 185B 1 Loin, ball-tip, bnls, heavy 7 47,804 356.57 380.00 364.40 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 30,075 1000.00 1066.00 1018.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 5 13,203 430.00 468.54 454.24 121C 4 Plate, Outside Skirt (IM) 8 6,878 535.00 590.00 570.27 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 53,994 350.00 374.28 358.98

Pectoral Meat 27 253,328 363.00 384.28 371.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 227,838 231.37 249.86 242.54 Ground Beef 75% Ground Beef 81% 14 101,202 231.16 284.28 261.07 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 10,814 330.10 346.78 333.35 Ground Beef Chuck 80% 5 28,983 275.07 295.00 283.68 Ground Beef Round 85% 4 19,790 306.00 339.00 307.94 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% 16 124,080 261.00 280.90 263.79 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 12 292,720 141.67 155.00 149.77 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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