USDA Boxed Beef Cutout Closing Prices for August 20

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: 251.55 243.07 Change from prior day: (1.36) (0.84) ------------------------------------------------------------------------------- Choice/Select spread: 8.47

Total Load Count (Cuts, Trimmings, Grids): 215 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 351.84 313.03

Primal Chuck 213.89 213.37

Primal Round 238.26 239.99

Primal Loin 313.44 293.73

Primal Brisket 202.51 202.01

Primal Short Plate 187.68 187.68

Primal Flank 143.90 141.98 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/19 97 67 23 31 218 252.91 243.91 08/18 77 38 14 24 152 255.10 246.57 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 255.43 247.40 -------------------------------------------------------------------------------- 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 113.71 loads 4,548,534 pounds

Select Cuts 63.60 loads 2,543,817 pounds

Trimmings 13.29 loads 531,418 pounds

Ground Beef 24.24 load 969,490 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 60 89,132 610.31 681.50 652.90 112A 3 Rib, ribeye, bnls, light 28 56,645 689.00 776.00 722.48 112A 3 Rib, ribeye, bnls, heavy 139 170,856 680.31 761.30 719.50 113C 1 Chuck, semi-bnls, neck/off 6 31,829 246.00 281.50 250.37 114 1 Chuck, shoulder clod 25 188,540 240.00 279.50 249.44 114A 3 Chuck, shoulder clod, trmd 86 327,895 247.00 280.00 259.55 114D 3 Chuck, clod, top blade 3 7,303 320.00 350.00 329.72 114E 3 Chuck, clod, arm roast 8 26,513 280.00 325.00 292.22 114F 5 Chuck, clod tender (IM) 10 8,423 487.00 537.00 505.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 144 643,437 282.75 337.00 300.79 116B 1 Chuck, chuck tender (IM) 38 41,391 298.00 339.00 311.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 124 653,725 290.71 317.00 301.28 120A 3 Brisket, point/off, bnls 16 13,521 496.00 565.00 546.92 123A 3 Short Plate, short rib 24 25,553 541.00 577.00 557.30 130 4 Chuck, short rib 65 48,076 341.00 385.00 363.63 160 1 Round, bone-in 5 6,580 278.00 310.00 289.07 161 1 Round, boneless 5 1,305 305.50 320.00 311.19

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 111 196,028 315.00 385.00 343.51 168 1 Round, top inside round 111 313,352 291.92 348.00 310.91 168 3 Round, top inside round 38 246,233 305.00 350.00 311.55 169 5 Round, top inside, denuded 20 34,440 353.98 395.00 373.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 19,329 261.00 299.00 270.53 171B 3 Round, outside round 68 276,940 283.53 337.00 292.71 171C 3 Round, eye of round (IM) 112 156,171 305.75 341.00 314.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 43 122,058 562.25 612.00 578.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 21 19,225 553.75 610.00 577.89 180 3 Loin, strip, bnls, 0x1 118 136,289 620.00 687.00 645.85 184 1 Loin, top butt, bnls, heavy 26 19,892 320.00 354.00 335.69 184 3 Loin, top butt, boneless 70 77,590 330.00 365.00 348.89 185A 4 Loin, bottom sirloin, flap 55 91,325 470.00 541.00 486.34 185B 1 Loin, ball-tip, bnls, heavy 38 55,013 390.00 406.50 394.53 185C 1 Loin, sirloin, tri-tip (IM) 11 31,749 386.50 420.00 393.90 185D 4 Loin, tri-tip, pld (IM) 28 14,430 545.00 580.00 556.26 189A 4 Loin, tndrloin, trmd, heavy 116 93,119 1026.00 1156.00 1099.87 191A 4 Loin, butt tender, trimmed 3 3,725 1021.00 1075.00 1033.79 193 4 Flank, flank steak (IM) 28 26,234 508.74 555.00 532.32 ------------------------------------------------------------------------------- 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 11 18,182 520.82 585.00 538.11 112A 3 Rib, ribeye, bnls, light 17 139,521 599.50 650.00 615.03 112A 3 Rib, ribeye, bnls, heavy 34 75,471 584.50 670.00 625.41 113C 1 Chuck, semi-bnls, neck/off 10 47,056 244.50 265.00 250.84 114 1 Chuck, shoulder clod 11 109,645 237.13 263.18 251.36 114A 3 Chuck, shoulder clod, trmd 26 111,924 249.20 271.00 256.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,803 431.50 521.50 453.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 56 483,656 284.00 330.00 297.04 116B 1 Chuck, chuck tender (IM) 13 14,139 298.00 330.00 319.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 117,122 298.75 317.00 300.69 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 9,856 503.00 545.79 509.38 130 4 Chuck, short rib 9 15,238 351.00 355.00 353.79 160 1 Round, bone-in 161 1 Round, boneless 6 4,180 301.00 320.00 315.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 11,353 340.00 355.00 351.96 168 1 Round, top inside round 21 111,066 298.00 322.00 302.04 168 3 Round, top inside round 18 71,362 305.00 348.00 321.95 169 5 Round, top inside, denuded 7 3,240 379.00 395.00 387.37

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 73,166 290.00 326.80 301.04 171C 3 Round, eye of round (IM) 25 53,166 306.00 332.65 316.82 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 25,912 529.00 586.71 550.45 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 23 45,014 540.00 580.00 552.08 184 1 Loin, top butt, bnls, heavy 13 34,693 318.75 330.00 322.11 184 3 Loin, top butt, boneless 27 392,303 315.00 350.00 316.17 185A 4 Loin, bottom sirloin, flap 10 53,197 440.00 490.00 445.76 185B 1 Loin, ball-tip, bnls, heavy 11 13,981 375.00 408.00 396.41 185C 1 Loin, sirloin, tri-tip (IM) 8 25,308 375.00 399.00 382.53 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 50,868 1008.00 1106.50 1047.74 191A 4 Loin, butt tender, trimmed 3 4,803 955.00 999.71 956.27 193 4 Flank, flank steak (IM) 7 9,365 492.74 540.00 509.82 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,772 93.00 135.00 118.05 121D 4 Plate, Inside Skirt (IM) 16 39,468 402.00 470.00 425.20 121C 4 Plate, Outside Skirt (IM) 21 37,411 512.50 616.00 548.94 121E 6 Outside Skirt, pld (IM) 7 23,962 860.00 910.00 861.25

Cap, Wedge Meat & (IM) Lean 40 49,681 348.75 394.00 364.20

Pectoral Meat 58 381,703 364.00 394.00 384.68 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 48 178,961 238.00 258.00 241.36 Ground Beef 75% Ground Beef 81% 72 330,451 243.00 281.93 261.04 Ground Beef 85% Ground Beef 90% Ground Beef 93% 20 52,369 334.69 355.00 345.56 Ground Beef Chuck 80% 24 45,910 272.00 305.00 284.21 Ground Beef Round 85% 34 113,598 292.00 326.00 316.31 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% 11 29,960 240.00 287.00 274.18 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 16 531,418 131.32 147.50 139.13 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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