USDA Boxed Beef Cutout Closing Prices for August 14

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: 256.74 248.57 Change from prior day: (0.14) (0.98) ------------------------------------------------------------------------------- Choice/Select spread: 8.17

Total Load Count (Cuts, Trimmings, Grids): 140 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 350.27 317.57

Primal Chuck 221.49 220.65

Primal Round 251.78 250.52

Primal Loin 312.14 294.65

Primal Brisket 205.26 201.79

Primal Short Plate 189.13 189.12

Primal Flank 147.73 147.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/13 94 89 17 47 247 256.88 249.55 08/12 86 55 10 30 182 258.15 253.13 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 259.47 252.51 -------------------------------------------------------------------------------- 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 66.51 loads 2,660,341 pounds

Select Cuts 40.59 loads 1,623,799 pounds

Trimmings 18.94 loads 757,723 pounds

Ground Beef 14.13 load 565,347 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 18 50,940 608.00 683.00 635.45 112A 3 Rib, ribeye, bnls, light 31 188,282 680.00 770.00 718.52 112A 3 Rib, ribeye, bnls, heavy 45 89,995 644.00 760.90 712.00 113C 1 Chuck, semi-bnls, neck/off 6 33,443 265.50 289.50 270.24 114 1 Chuck, shoulder clod 16 81,612 251.00 288.00 262.49 114A 3 Chuck, shoulder clod, trmd 30 207,402 259.00 299.00 267.66 114D 3 Chuck, clod, top blade 7 19,950 325.00 405.00 370.05 114E 3 Chuck, clod, arm roast 12 11,383 298.18 340.05 315.30 114F 5 Chuck, clod tender (IM) 6 4,954 500.00 560.00 535.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 201,798 302.05 352.00 318.11 116B 1 Chuck, chuck tender (IM) 13 29,153 301.97 344.00 321.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 88,110 295.00 330.00 305.96 120A 3 Brisket, point/off, bnls 11 8,231 545.00 577.00 563.25 123A 3 Short Plate, short rib 13 26,197 509.00 562.00 544.35 130 4 Chuck, short rib 34 296,511 339.00 388.00 349.64 160 1 Round, bone-in 161 1 Round, boneless 8 5,801 306.00 320.00 308.07

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 116,290 333.00 390.00 372.08 168 1 Round, top inside round 21 118,052 312.22 360.00 321.44 168 3 Round, top inside round 18 71,883 328.92 361.50 336.26 169 5 Round, top inside, denuded 15 12,239 368.00 430.00 397.41

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,346 283.00 299.00 288.79 171B 3 Round, outside round 26 115,328 301.00 346.00 316.21 171C 3 Round, eye of round (IM) 28 58,909 315.00 344.00 326.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 16,525 581.00 608.00 583.34 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 9,563 575.00 621.00 589.29 180 3 Loin, strip, bnls, 0x1 39 97,087 594.00 686.00 646.53 184 1 Loin, top butt, bnls, heavy 4 8,216 320.00 350.00 336.65 184 3 Loin, top butt, boneless 31 125,667 324.00 382.00 331.35 185A 4 Loin, bottom sirloin, flap 33 113,758 460.00 548.00 478.64 185B 1 Loin, ball-tip, bnls, heavy 10 21,724 372.00 411.50 382.53 185C 1 Loin, sirloin, tri-tip (IM) 16 40,861 382.00 404.00 391.32 185D 4 Loin, tri-tip, pld (IM) 12 3,921 520.00 559.00 547.99 189A 4 Loin, tndrloin, trmd, heavy 32 93,374 985.11 1075.00 1042.86 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 13,221 535.00 573.00 560.45 ------------------------------------------------------------------------------- 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 6 5,454 540.00 576.00 546.77 112A 3 Rib, ribeye, bnls, light 12 39,928 603.50 682.00 631.16 112A 3 Rib, ribeye, bnls, heavy 18 74,897 585.00 668.75 605.33 113C 1 Chuck, semi-bnls, neck/off 6 7,871 265.00 285.00 269.35 114 1 Chuck, shoulder clod 12 58,041 247.00 280.00 254.80 114A 3 Chuck, shoulder clod, trmd 20 113,074 260.00 300.00 268.10 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 12,955 480.00 525.00 486.88 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 30 122,636 309.75 351.00 321.80 116B 1 Chuck, chuck tender (IM) 8 19,083 308.67 340.00 322.41

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 9,579 305.00 330.00 310.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 18,140 496.00 556.00 509.69 130 4 Chuck, short rib 23 135,650 341.00 380.00 348.73 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 31,552 350.00 386.00 361.60 168 1 Round, top inside round 17 132,364 311.74 351.50 316.65 168 3 Round, top inside round 16 77,061 332.00 370.00 341.02 169 5 Round, top inside, denuded 5 2,627 413.50 445.00 429.29

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 16,419 255.00 290.00 259.57 171B 3 Round, outside round 13 42,774 313.84 340.98 326.02 171C 3 Round, eye of round (IM) 19 59,656 306.16 345.00 320.14 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 6,707 547.00 586.71 574.12 175 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 21 72,589 550.00 630.00 565.99 184 1 Loin, top butt, bnls, heavy 17 217,553 305.00 343.00 310.41 184 3 Loin, top butt, boneless 13 45,345 325.00 372.98 327.82 185A 4 Loin, bottom sirloin, flap 9 20,725 452.35 505.00 467.32 185B 1 Loin, ball-tip, bnls, heavy 8 35,188 375.00 400.00 389.52 185C 1 Loin, sirloin, tri-tip (IM) 12 31,921 375.00 400.00 386.64 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 36,709 1000.60 1074.50 1021.86 191A 4 Loin, butt tender, trimmed 4 2,251 975.00 1000.00 976.53 193 4 Flank, flank steak (IM) 4 1,108 528.00 560.00 552.94 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 9,131 150.00 176.00 171.00 121D 4 Plate, Inside Skirt (IM) 28 68,001 413.00 455.00 430.54 121C 4 Plate, Outside Skirt (IM) 19 45,659 538.00 631.00 560.51 121E 6 Outside Skirt, pld (IM) 7 15,162 800.00 898.50 842.36

Cap, Wedge Meat & (IM) Lean 33 133,242 352.45 384.00 363.67

Pectoral Meat 22 26,694 367.00 400.00 375.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 156,866 208.37 251.70 236.95 Ground Beef 75% Ground Beef 81% 25 71,530 250.62 289.98 268.11 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 1,900 335.90 345.50 341.43 Ground Beef Chuck 80% 16 117,289 271.00 288.00 274.35 Ground Beef Round 85% 4 6,456 309.00 314.00 311.35 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% Blended Ground Beef 81% 12 67,840 260.00 293.00 276.57 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 25 727,012 137.00 152.00 142.27 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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