USDA Boxed Beef Cutout Midday 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 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: 251.26 243.11 Change from prior day: (1.65) (0.80) ------------------------------------------------------------------------------- Choice/Select spread: 8.15

Total Load Count (Cuts, Trimmings, Grids): 137 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 352.20 312.12

Primal Chuck 214.11 212.89

Primal Round 237.38 240.08

Primal Loin 312.87 295.22

Primal Brisket 202.27 201.98

Primal Short Plate 187.12 187.11

Primal Flank 143.14 141.48 -------------------------------------------------------------------------------- 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 70.60 loads 2,824,157 pounds

Select Cuts 37.58 loads 1,503,083 pounds

Trimmings 9.32 loads 372,976 pounds

Ground Beef 19.19 load 767,758 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 26 75,848 610.31 678.50 654.27 112A 3 Rib, ribeye, bnls, light 18 36,268 689.00 776.00 719.35 112A 3 Rib, ribeye, bnls, heavy 39 66,652 680.31 761.00 712.74 113C 1 Chuck, semi-bnls, neck/off 4 14,466 246.00 281.50 247.28 114 1 Chuck, shoulder clod 16 104,705 240.00 279.50 248.87 114A 3 Chuck, shoulder clod, trmd 23 82,633 250.00 275.00 260.51 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 22,093 280.00 300.00 288.86 114F 5 Chuck, clod tender (IM) 6 3,025 490.00 537.00 513.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 458,946 282.75 330.00 296.08 116B 1 Chuck, chuck tender (IM) 12 12,650 303.00 330.00 317.13

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 44 579,800 290.71 317.00 300.58 120A 3 Brisket, point/off, bnls 12 11,190 527.00 560.00 551.20 123A 3 Short Plate, short rib 7 9,465 557.50 577.00 560.97 130 4 Chuck, short rib 13 23,058 350.00 385.00 362.08 160 1 Round, bone-in 4 2,215 278.00 310.00 293.15 161 1 Round, boneless 4 1,169 306.00 320.00 311.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 107,623 315.00 376.00 334.30 168 1 Round, top inside round 36 210,281 291.92 330.00 303.73 168 3 Round, top inside round 15 95,215 305.00 337.09 311.54 169 5 Round, top inside, denuded 13 27,129 357.40 395.00 371.88

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,463 261.00 290.00 272.02 171B 3 Round, outside round 19 162,385 283.53 320.00 287.83 171C 3 Round, eye of round (IM) 29 98,332 307.00 330.80 311.01 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 49,704 562.25 610.00 572.92 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 17 13,713 553.75 610.00 574.68 180 3 Loin, strip, bnls, 0x1 34 74,065 620.00 662.00 634.23 184 1 Loin, top butt, bnls, heavy 12 14,765 320.00 349.00 330.46 184 3 Loin, top butt, boneless 12 40,663 341.00 367.00 351.91 185A 4 Loin, bottom sirloin, flap 15 66,709 478.00 536.00 483.27 185B 1 Loin, ball-tip, bnls, heavy 16 22,746 390.00 403.00 395.45 185C 1 Loin, sirloin, tri-tip (IM) 9 30,762 392.15 420.00 393.72 185D 4 Loin, tri-tip, pld (IM) 11 7,564 545.00 564.00 556.30 189A 4 Loin, tndrloin, trmd, heavy 37 32,724 1026.00 1156.00 1085.46 191A 4 Loin, butt tender, trimmed 3 3,725 1021.00 1075.00 1033.79 193 4 Flank, flank steak (IM) 18 12,363 525.00 555.00 538.28 ------------------------------------------------------------------------------- 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 8 15,267 520.82 585.00 535.97 112A 3 Rib, ribeye, bnls, light 13 55,718 599.50 650.00 612.27 112A 3 Rib, ribeye, bnls, heavy 26 63,928 584.50 650.00 625.90 113C 1 Chuck, semi-bnls, neck/off 8 24,849 248.00 265.00 254.36 114 1 Chuck, shoulder clod 9 107,550 240.00 263.18 251.48 114A 3 Chuck, shoulder clod, trmd 18 83,768 249.20 271.00 255.28 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 6,827 431.50 480.00 450.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 310,688 284.00 314.00 296.33 116B 1 Chuck, chuck tender (IM) 4 3,222 330.00 330.00 330.00

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 114,027 298.75 317.00 300.66 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 9,593 503.00 545.79 508.54 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 5 3,495 312.50 320.00 318.53

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 9,764 345.00 355.00 353.22 168 1 Round, top inside round 13 45,977 299.40 322.00 302.35 168 3 Round, top inside round 6 60,562 309.40 328.00 322.94 169 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 19 56,660 294.00 310.00 301.45 171C 3 Round, eye of round (IM) 16 36,826 310.21 325.00 314.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 21,117 529.00 577.80 550.01 175 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 19 42,527 540.00 580.00 551.24 184 1 Loin, top butt, bnls, heavy 12 34,624 318.75 326.00 322.09 184 3 Loin, top butt, boneless 12 14,532 330.00 340.00 337.27 185A 4 Loin, bottom sirloin, flap 5 27,683 444.00 490.00 446.63 185B 1 Loin, ball-tip, bnls, heavy 9 11,203 390.00 400.00 394.59 185C 1 Loin, sirloin, tri-tip (IM) 5 18,218 380.00 390.00 382.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 33,926 1008.00 1106.50 1051.19 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 4 5,778 93.00 135.00 116.89 121D 4 Plate, Inside Skirt (IM) 10 25,124 416.00 470.00 426.69 121C 4 Plate, Outside Skirt (IM) 13 21,261 535.00 610.00 567.74 121E 6 Outside Skirt, pld (IM) 5 23,110 860.00 910.00 860.86

Cap, Wedge Meat & (IM) Lean 28 35,810 348.75 394.00 365.03

Pectoral Meat 40 347,589 364.00 392.00 385.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 153,729 238.00 258.00 240.78 Ground Beef 75% Ground Beef 81% 66 312,447 243.00 281.93 260.57 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 18 50,809 334.69 355.00 345.70 Ground Beef Chuck 80% 23 43,915 272.00 305.00 284.36 Ground Beef Round 85% 32 111,458 292.00 326.00 316.37 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 23,600 265.10 287.00 280.56 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 372,976 131.32 147.50 138.12 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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