USDA Boxed Beef Cutout Midday Prices for August 18

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: 255.65 247.74 Change from prior day: 0.11 (0.64) ------------------------------------------------------------------------------- Choice/Select spread: 7.92

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

Primal Rib 354.15 320.90

Primal Chuck 219.63 217.52

Primal Round 247.80 243.84

Primal Loin 312.06 301.16

Primal Brisket 205.75 200.40

Primal Short Plate 188.70 188.70

Primal Flank 145.77 145.09 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/15 66 36 14 12 128 255.54 248.38 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 257.35 250.25 -------------------------------------------------------------------------------- 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 49.09 loads 1,963,717 pounds

Select Cuts 22.04 loads 881,496 pounds

Trimmings 1.12 loads 44,760 pounds

Ground Beef 15.01 load 600,548 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 27 107,572 609.00 668.85 624.81 112A 3 Rib, ribeye, bnls, light 17 26,398 689.00 756.00 700.93 112A 3 Rib, ribeye, bnls, heavy 26 64,455 689.00 774.00 694.60 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 12,502 252.00 268.87 259.41 114A 3 Chuck, shoulder clod, trmd 17 85,347 260.20 303.50 279.21 114D 3 Chuck, clod, top blade 4 5,434 342.17 410.00 370.09 114E 3 Chuck, clod, arm roast 14 82,647 283.00 325.60 286.31 114F 5 Chuck, clod tender (IM) 9 8,513 500.00 527.50 503.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 166,720 305.00 345.60 319.95 116B 1 Chuck, chuck tender (IM) 10 39,321 302.00 340.00 325.06

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 15,775 295.00 315.00 305.71 120A 3 Brisket, point/off, bnls 10 25,494 536.00 565.00 554.79 123A 3 Short Plate, short rib 16 33,503 529.00 571.00 555.87 130 4 Chuck, short rib 20 90,467 348.00 385.00 356.36 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 23 107,055 350.00 378.87 359.93 168 1 Round, top inside round 13 16,053 311.00 356.33 331.03 168 3 Round, top inside round 13 30,621 318.00 357.50 326.44 169 5 Round, top inside, denuded 18 81,890 365.00 412.75 382.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 3,714 270.00 315.00 292.43 171B 3 Round, outside round 22 109,095 303.00 354.01 329.12 171C 3 Round, eye of round (IM) 25 52,689 319.24 335.00 326.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 96,352 568.24 597.00 575.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 12,089 575.00 620.75 580.78 180 3 Loin, strip, bnls, 0x1 25 63,255 630.00 665.00 651.53 184 1 Loin, top butt, bnls, heavy 9 11,870 320.00 355.00 322.59 184 3 Loin, top butt, boneless 7 12,349 345.00 375.00 346.47 185A 4 Loin, bottom sirloin, flap 13 47,631 465.00 500.00 486.73 185B 1 Loin, ball-tip, bnls, heavy 13 53,546 386.00 395.00 393.32 185C 1 Loin, sirloin, tri-tip (IM) 6 23,975 401.00 431.00 413.87 185D 4 Loin, tri-tip, pld (IM) 4 2,087 525.50 560.00 557.33 189A 4 Loin, tndrloin, trmd, heavy 40 262,169 1039.17 1127.50 1060.25 191A 4 Loin, butt tender, trimmed 5 3,785 993.00 1065.00 1012.91 193 4 Flank, flank steak (IM) 6 6,505 535.00 546.00 538.53 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 17 62,170 579.00 670.00 590.11 113C 1 Chuck, semi-bnls, neck/off 4 46,728 248.00 265.50 248.89 114 1 Chuck, shoulder clod 8 21,011 247.30 273.00 254.56 114A 3 Chuck, shoulder clod, trmd 4 9,779 265.00 289.00 276.81 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 5,652 480.00 480.00 480.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 130,875 305.00 338.00 310.71 116B 1 Chuck, chuck tender (IM) 3 4,596 330.00 332.00 330.43

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 22,594 285.00 309.91 295.41 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 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 168 1 Round, top inside round 8 89,734 302.00 355.10 305.05 168 3 Round, top inside round 12 33,165 335.00 343.00 339.22 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 10 29,475 317.50 335.00 325.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 5,449 547.00 592.00 561.18 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 4 8,893 563.00 606.00 576.83 184 1 Loin, top butt, bnls, heavy 6 33,252 313.00 325.00 314.23 184 3 Loin, top butt, boneless 3 1,889 338.00 355.00 344.86 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 12 92,050 374.00 395.00 389.37 185C 1 Loin, sirloin, tri-tip (IM) 7 11,175 387.00 403.00 388.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 13,376 1025.00 1070.00 1036.97 191A 4 Loin, butt tender, trimmed 3 15,929 950.50 977.00 960.53 193 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 3 6,648 142.00 171.50 144.50 121D 4 Plate, Inside Skirt (IM) 13 54,982 418.00 464.00 422.87 121C 4 Plate, Outside Skirt (IM) 15 28,302 569.00 590.00 579.07 121E 6 Outside Skirt, pld (IM) 15 12,740 845.00 900.50 865.05

Cap, Wedge Meat & (IM) Lean 26 73,713 357.75 385.00 369.15

Pectoral Meat 17 33,797 357.00 390.63 381.27 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 29,160 240.00 250.00 242.81 Ground Beef 75% Ground Beef 81% 7 54,898 231.00 274.00 241.35 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 6 24,666 325.00 350.00 334.07 Ground Beef Chuck 80% 8 72,663 262.00 292.01 274.80 Ground Beef Round 85% 5 7,938 304.00 313.00 306.04 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% 0 0 Blended Ground Beef 81% 15 152,493 259.15 300.00 273.85 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 0 0 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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