USDA Boxed Beef Cutout Midday Prices for August 22

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: 250.20 240.07 Change from prior day: (0.26) (0.75) ------------------------------------------------------------------------------- Choice/Select spread: 10.12

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

Primal Rib 350.80 315.78

Primal Chuck 212.82 211.39

Primal Round 233.15 229.36

Primal Loin 313.87 291.08

Primal Brisket 202.85 203.65

Primal Short Plate 188.55 188.55

Primal Flank 145.73 144.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/21 65 60 16 18 159 250.46 240.82 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 253.11 244.55 -------------------------------------------------------------------------------- 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 49.96 loads 1,998,470 pounds

Select Cuts 15.84 loads 633,720 pounds

Trimmings 12.96 loads 518,481 pounds

Ground Beef 8.52 load 340,912 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 16 194,539 631.00 666.00 632.67 112A 3 Rib, ribeye, bnls, light 8 4,041 701.00 769.50 729.47 112A 3 Rib, ribeye, bnls, heavy 25 91,776 677.50 759.73 706.45 113C 1 Chuck, semi-bnls, neck/off 6 16,222 248.00 279.00 254.76 114 1 Chuck, shoulder clod 15 118,633 235.00 262.00 251.11 114A 3 Chuck, shoulder clod, trmd 14 29,309 252.70 275.00 263.39 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 56,779 270.00 311.50 299.94 114F 5 Chuck, clod tender (IM) 7 5,878 475.00 527.39 489.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 77,102 288.50 323.20 303.30 116B 1 Chuck, chuck tender (IM) 8 39,883 290.00 322.00 298.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 125,192 299.73 325.00 301.43 120A 3 Brisket, point/off, bnls 6 6,755 545.20 562.68 554.91 123A 3 Short Plate, short rib 5 18,238 557.00 585.50 571.39 130 4 Chuck, short rib 9 10,875 351.00 385.50 362.98 160 1 Round, bone-in 5 11,652 287.00 307.00 294.84 161 1 Round, boneless 3 7,847 291.00 302.25 293.21

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 137,338 303.75 366.00 328.08 168 1 Round, top inside round 9 22,890 297.00 315.00 300.10 168 3 Round, top inside round 18 176,314 295.00 336.00 301.16 169 5 Round, top inside, denuded 8 49,580 357.00 362.00 358.76

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 8,528 249.00 291.00 264.11 171B 3 Round, outside round 23 96,137 276.00 321.50 294.35 171C 3 Round, eye of round (IM) 30 125,801 290.00 321.00 306.20 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 28,527 569.74 602.00 573.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 5,955 555.00 607.92 555.79 180 3 Loin, strip, bnls, 0x1 44 163,553 620.00 671.00 643.78 184 1 Loin, top butt, bnls, heavy 8 7,004 325.00 345.00 331.14 184 3 Loin, top butt, boneless 22 99,608 321.00 384.50 365.25 185A 4 Loin, bottom sirloin, flap 10 26,959 480.00 493.00 487.05 185B 1 Loin, ball-tip, bnls, heavy 5 5,717 390.00 410.00 400.03 185C 1 Loin, sirloin, tri-tip (IM) 4 3,446 397.92 430.00 416.84 185D 4 Loin, tri-tip, pld (IM) 8 6,085 516.00 554.20 545.40 189A 4 Loin, tndrloin, trmd, heavy 31 58,620 1042.00 1191.00 1092.39 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 5 5,081 525.00 541.00 534.71 ------------------------------------------------------------------------------- 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 7,350 530.86 585.00 538.72 112A 3 Rib, ribeye, bnls, light 5 36,529 614.20 647.00 620.01 112A 3 Rib, ribeye, bnls, heavy 15 32,990 574.50 650.00 595.36 113C 1 Chuck, semi-bnls, neck/off 3 10,585 259.50 262.95 260.27 114 1 Chuck, shoulder clod 5 3,955 240.00 261.00 243.58 114A 3 Chuck, shoulder clod, trmd 10 53,985 252.70 275.00 261.60 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 4,444 460.00 485.00 463.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 39,635 285.00 330.00 306.59 116B 1 Chuck, chuck tender (IM) 6 5,237 310.00 329.64 319.41

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 1,959 299.53 315.00 307.93 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 7,378 356.00 365.00 359.41 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 7,414 303.00 332.00 324.39

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 11,716 305.00 356.00 325.74 168 1 Round, top inside round 4 15,258 290.00 330.00 296.55 168 3 Round, top inside round 10 126,849 285.00 328.00 297.89 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 13,304 290.00 310.00 292.88 171C 3 Round, eye of round (IM) 9 21,250 300.00 320.00 307.63 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 20,904 468.00 560.00 491.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 9,513 490.00 591.11 516.10 184 1 Loin, top butt, bnls, heavy 6 6,378 308.00 322.96 317.42 184 3 Loin, top butt, boneless 6 11,696 328.00 350.00 332.20 185A 4 Loin, bottom sirloin, flap 6 7,600 445.00 486.50 462.21 185B 1 Loin, ball-tip, bnls, heavy 8 27,654 390.00 400.00 396.31 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 18,274 1060.00 1117.00 1063.05 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 2,135 517.12 540.00 524.00 ------------------------------------------------------------------------------- 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) 12 27,602 407.00 467.00 419.07 121C 4 Plate, Outside Skirt (IM) 11 12,606 570.00 646.00 592.92 121E 6 Outside Skirt, pld (IM) 6 6,362 718.62 900.00 830.04

Cap, Wedge Meat & (IM) Lean 16 51,305 315.31 377.39 355.99

Pectoral Meat 16 21,182 375.00 400.00 382.78 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 4 14,591 242.00 246.00 242.46 Ground Beef 75% Ground Beef 81% 19 149,715 254.50 277.00 263.42 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 6,338 262.00 289.00 273.06 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% Blended Ground Beef 81% 7 56,800 254.90 277.75 261.76 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 21 458,062 140.00 147.00 143.35 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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