USDA Boxed Beef Cutout Midday Prices for August 21

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: 250.52 242.51 Change from prior day: (1.03) (0.56) ------------------------------------------------------------------------------- Choice/Select spread: 8.01

Total Load Count (Cuts, Trimmings, Grids): 101 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 352.43 317.86

Primal Chuck 211.39 210.25

Primal Round 236.63 239.68

Primal Loin 313.42 293.02

Primal Brisket 202.44 202.81

Primal Short Plate 187.44 187.44

Primal Flank 145.05 142.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/20 114 64 13 24 215 251.55 243.07 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 254.37 246.10 -------------------------------------------------------------------------------- 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 43.93 loads 1,757,189 pounds

Select Cuts 33.84 loads 1,353,563 pounds

Trimmings 11.51 loads 460,540 pounds

Ground Beef 11.82 load 472,744 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 12 37,663 626.00 659.00 633.27 112A 3 Rib, ribeye, bnls, light 9 19,613 689.00 769.00 726.45 112A 3 Rib, ribeye, bnls, heavy 26 78,145 690.50 763.00 703.23 113C 1 Chuck, semi-bnls, neck/off 3 4,331 257.00 265.00 260.71 114 1 Chuck, shoulder clod 9 94,824 245.00 272.00 250.11 114A 3 Chuck, shoulder clod, trmd 23 70,137 250.00 281.00 260.52 114D 3 Chuck, clod, top blade 5 5,329 345.00 380.05 347.92 114E 3 Chuck, clod, arm roast 8 15,173 290.00 320.00 299.78 114F 5 Chuck, clod tender (IM) 4 2,842 478.95 509.96 492.32 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 216,813 287.00 335.00 303.78 116B 1 Chuck, chuck tender (IM) 15 106,118 297.00 335.84 308.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 69,352 297.00 315.00 301.00 120A 3 Brisket, point/off, bnls 6 4,804 532.00 573.00 554.83 123A 3 Short Plate, short rib 12 27,622 517.00 567.00 550.37 130 4 Chuck, short rib 12 12,437 344.50 385.00 369.48 160 1 Round, bone-in 161 1 Round, boneless 3 5,567 295.00 307.00 303.55

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 45,111 301.00 366.00 339.89 168 1 Round, top inside round 19 44,073 288.00 335.00 310.43 168 3 Round, top inside round 15 106,555 294.00 334.51 306.86 169 5 Round, top inside, denuded 11 16,160 358.30 402.00 372.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,610 249.00 300.00 275.27 171B 3 Round, outside round 31 170,345 270.00 330.00 286.22 171C 3 Round, eye of round (IM) 22 36,578 298.00 345.05 309.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 67,439 561.93 615.00 577.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 23,682 555.00 604.88 560.46 180 3 Loin, strip, bnls, 0x1 21 35,399 620.00 679.00 635.17 184 1 Loin, top butt, bnls, heavy 5 2,286 330.00 356.00 335.33 184 3 Loin, top butt, boneless 19 100,628 315.00 366.25 334.36 185A 4 Loin, bottom sirloin, flap 16 31,071 467.00 535.00 488.72 185B 1 Loin, ball-tip, bnls, heavy 9 11,349 400.00 413.50 408.75 185C 1 Loin, sirloin, tri-tip (IM) 5 6,526 375.00 430.00 390.48 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 27,294 1026.00 1162.50 1106.49 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 11,076 511.05 550.00 522.71 ------------------------------------------------------------------------------- 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 4 2,268 535.00 585.00 544.74 112A 3 Rib, ribeye, bnls, light 9 7,619 590.00 650.00 628.73 112A 3 Rib, ribeye, bnls, heavy 8 28,891 590.00 650.00 607.85 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 6,921 250.00 259.43 251.92 114A 3 Chuck, shoulder clod, trmd 8 30,557 250.00 285.00 261.53 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 2,305 441.48 490.00 462.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 357,893 281.00 336.00 304.49 116B 1 Chuck, chuck tender (IM) 7 52,215 321.20 330.00 322.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 145,611 300.00 305.00 302.91 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 10,666 509.00 557.00 551.77 130 4 Chuck, short rib 6 3,910 350.00 380.00 353.76 160 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 4 46,077 341.00 360.00 354.96 168 1 Round, top inside round 9 28,318 250.76 319.88 302.15 168 3 Round, top inside round 6 47,356 306.00 330.00 309.86 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 80,927 268.00 286.84 268.22 171B 3 Round, outside round 8 21,510 291.50 315.25 300.87 171C 3 Round, eye of round (IM) 16 70,945 305.00 324.00 312.14 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 8,453 525.25 584.50 534.68 175 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 4 3,004 555.00 569.00 560.20 184 1 Loin, top butt, bnls, heavy 6 14,463 309.95 323.00 314.88 184 3 Loin, top butt, boneless 10 129,042 315.00 340.00 315.70 185A 4 Loin, bottom sirloin, flap 8 23,742 436.02 495.00 448.99 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 41,274 1000.42 1109.00 1013.32 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 3 2,126 515.00 543.75 517.91 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 4,954 117.95 168.00 126.59 121D 4 Plate, Inside Skirt (IM) 22 103,512 410.25 431.00 415.34 121C 4 Plate, Outside Skirt (IM) 22 75,578 520.71 628.00 551.53 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 21 60,424 354.40 380.00 364.73

Pectoral Meat 15 74,809 376.00 391.00 382.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 54,079 240.15 246.00 241.17 Ground Beef 75% Ground Beef 81% 14 56,613 244.00 275.00 263.05 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 9 102,530 272.00 295.00 274.14 Ground Beef Round 85% 3 5,364 309.97 314.00 311.45 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% 8 97,120 255.12 279.25 261.57 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 18 460,540 134.00 148.05 140.44 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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