USDA Boxed Beef Cutout Closing Prices for August 15

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: 255.54 248.38 Change from prior day: (1.20) (0.19) ------------------------------------------------------------------------------- Choice/Select spread: 7.16

Total Load Count (Cuts, Trimmings, Grids): 128 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 350.75 317.48

Primal Chuck 220.85 217.93

Primal Round 248.04 246.06

Primal Loin 311.21 302.23

Primal Brisket 205.63 203.52

Primal Short Plate 188.75 188.75

Primal Flank 147.20 146.06 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/14 67 41 19 14 140 256.74 248.57 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 258.33 251.17 -------------------------------------------------------------------------------- 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 65.85 loads 2,634,076 pounds

Select Cuts 35.57 loads 1,422,708 pounds

Trimmings 14.16 loads 566,377 pounds

Ground Beef 11.93 load 477,009 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 21 124,672 610.00 676.00 634.48 112A 3 Rib, ribeye, bnls, light 6 34,521 689.00 745.00 719.24 112A 3 Rib, ribeye, bnls, heavy 30 101,210 644.00 752.00 699.97 113C 1 Chuck, semi-bnls, neck/off 4 27,335 258.75 278.00 267.33 114 1 Chuck, shoulder clod 12 112,670 246.00 277.00 248.30 114A 3 Chuck, shoulder clod, trmd 28 227,827 256.00 288.50 264.09 114D 3 Chuck, clod, top blade 11 38,964 336.00 410.00 355.14 114E 3 Chuck, clod, arm roast 18 114,860 281.00 339.50 307.77 114F 5 Chuck, clod tender (IM) 3 2,253 520.00 532.66 530.62 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 36 174,342 300.00 346.00 319.31 116B 1 Chuck, chuck tender (IM) 18 51,309 305.00 340.00 320.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 80,560 299.95 322.00 307.28 120A 3 Brisket, point/off, bnls 4 1,613 556.00 575.00 563.39 123A 3 Short Plate, short rib 7 15,105 536.00 566.00 558.04 130 4 Chuck, short rib 18 49,746 343.00 385.50 359.29 160 1 Round, bone-in 3 6,253 296.00 310.00 298.51 161 1 Round, boneless 3 8,828 302.27 310.00 306.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 161,097 330.00 389.00 362.78 168 1 Round, top inside round 10 29,933 309.22 346.00 323.06 168 3 Round, top inside round 16 85,684 317.36 366.00 332.39 169 5 Round, top inside, denuded 24 83,581 372.70 430.00 386.06

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 12,088 265.00 297.00 283.49 171B 3 Round, outside round 45 216,330 306.55 353.60 319.55 171C 3 Round, eye of round (IM) 35 93,976 311.00 340.00 324.63 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 56,034 565.00 621.00 582.16 175 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 42 174,894 594.00 679.00 647.16 184 1 Loin, top butt, bnls, heavy 4 2,911 320.00 339.91 328.23 184 3 Loin, top butt, boneless 35 119,049 319.00 375.00 342.52 185A 4 Loin, bottom sirloin, flap 13 68,990 473.00 541.00 487.55 185B 1 Loin, ball-tip, bnls, heavy 8 49,586 385.00 400.00 386.02 185C 1 Loin, sirloin, tri-tip (IM) 11 14,038 369.00 430.00 387.67 185D 4 Loin, tri-tip, pld (IM) 4 5,566 540.27 549.20 547.43 189A 4 Loin, tndrloin, trmd, heavy 27 66,277 1025.00 1161.00 1059.89 191A 4 Loin, butt tender, trimmed 5 7,753 975.00 1027.00 1019.28 193 4 Flank, flank steak (IM) 15 23,441 521.88 562.00 531.60 ------------------------------------------------------------------------------- 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 5,824 537.91 575.00 544.32 112A 3 Rib, ribeye, bnls, light 5 6,306 581.00 635.00 596.39 112A 3 Rib, ribeye, bnls, heavy 15 14,369 591.30 700.00 622.82 113C 1 Chuck, semi-bnls, neck/off 3 51,808 248.00 263.59 251.29 114 1 Chuck, shoulder clod 7 43,639 250.95 269.21 255.46 114A 3 Chuck, shoulder clod, trmd 8 67,196 257.00 285.00 262.30 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 323,243 299.90 328.10 305.30 116B 1 Chuck, chuck tender (IM) 8 23,603 304.00 340.00 316.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 20,896 289.00 319.00 299.29 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 9,276 518.88 555.00 537.62 130 4 Chuck, short rib 5 7,480 348.59 370.00 356.00 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 20,094 340.00 375.00 356.33 168 1 Round, top inside round 9 49,684 309.22 343.44 317.35 168 3 Round, top inside round 6 8,090 320.00 352.00 334.58 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 10 10,236 249.00 294.72 263.38 171B 3 Round, outside round 14 200,267 304.27 327.00 308.09 171C 3 Round, eye of round (IM) 11 29,735 320.00 337.00 323.93 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 5,543 547.00 586.71 562.04 175 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 10 18,319 557.00 600.00 580.69 184 1 Loin, top butt, bnls, heavy 3 41,698 311.00 335.00 311.35 184 3 Loin, top butt, boneless 13 30,496 304.00 358.00 339.15 185A 4 Loin, bottom sirloin, flap 7 17,719 461.88 490.00 470.23 185B 1 Loin, ball-tip, bnls, heavy 11 51,396 381.00 400.00 383.70 185C 1 Loin, sirloin, tri-tip (IM) 9 38,556 370.00 420.00 382.30 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 5 15,504 971.00 1035.00 1014.85 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 2,761 525.00 546.00 527.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 81,184 407.00 445.00 426.83 121C 4 Plate, Outside Skirt (IM) 14 108,914 535.00 570.00 557.55 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 22 104,072 330.00 390.00 365.08

Pectoral Meat 11 11,707 330.00 385.00 370.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 151,992 230.40 253.00 240.29 Ground Beef 75% 0 0 Ground Beef 81% 10 109,100 235.00 276.99 251.99 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 9 35,245 266.00 320.00 282.38 Ground Beef Round 85% 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% 8 46,400 252.48 282.00 265.38 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 21 553,697 138.00 151.50 143.74 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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