USDA Boxed Beef Cutout Closing Prices for August 26

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: 248.48 238.48 Change from prior day: (1.21) (0.59) ------------------------------------------------------------------------------- Choice/Select spread: 10.00

Total Load Count (Cuts, Trimmings, Grids): 184 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 351.54 310.45

Primal Chuck 213.69 212.35

Primal Round 225.08 225.24

Primal Loin 313.13 289.84

Primal Brisket 203.50 205.08

Primal Short Plate 187.87 187.87

Primal Flank 143.51 141.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/25 58 40 15 22 135 249.69 239.07 08/22 75 35 22 12 145 249.77 239.66 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.87 241.31 -------------------------------------------------------------------------------- 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 79.32 loads 3,172,708 pounds

Select Cuts 59.27 loads 2,370,835 pounds

Trimmings 21.90 loads 876,155 pounds

Ground Beef 23.20 load 928,141 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 25 26,649 619.69 695.00 651.00 112A 3 Rib, ribeye, bnls, light 16 47,006 705.00 776.00 717.09 112A 3 Rib, ribeye, bnls, heavy 30 65,142 706.91 776.00 723.51 113C 1 Chuck, semi-bnls, neck/off 8 33,052 249.00 270.00 253.74 114 1 Chuck, shoulder clod 20 45,285 245.00 272.00 254.64 114A 3 Chuck, shoulder clod, trmd 15 119,301 259.71 286.00 264.60 114D 3 Chuck, clod, top blade 14 18,957 332.00 385.00 357.24 114E 3 Chuck, clod, arm roast 9 28,144 285.00 314.25 287.31 114F 5 Chuck, clod tender (IM) 9 5,363 474.25 520.00 493.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 173,018 297.25 336.00 312.83 116B 1 Chuck, chuck tender (IM) 16 24,494 300.00 330.44 314.46

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 346,713 293.00 324.00 304.49 120A 3 Brisket, point/off, bnls 12 2,249 550.00 589.00 566.72 123A 3 Short Plate, short rib 24 29,858 545.00 565.00 558.35 130 4 Chuck, short rib 23 39,891 325.00 385.00 350.35 160 1 Round, bone-in 4 4,398 287.00 315.00 289.38 161 1 Round, boneless 4 8,694 286.00 304.50 291.73

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 93,256 290.00 350.00 300.24 168 1 Round, top inside round 29 139,465 282.00 314.56 289.84 168 3 Round, top inside round 27 154,860 291.80 332.50 296.63 169 5 Round, top inside, denuded 11 13,680 340.21 380.44 358.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 19,825 239.41 283.00 256.05 171B 3 Round, outside round 59 747,256 265.00 305.59 272.10 171C 3 Round, eye of round (IM) 36 72,951 290.00 337.05 304.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 80,166 553.25 605.00 574.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 29,522 545.00 572.90 558.69 180 3 Loin, strip, bnls, 0x1 32 118,745 605.00 653.00 619.84 184 1 Loin, top butt, bnls, heavy 8 4,245 330.00 350.63 335.34 184 3 Loin, top butt, boneless 20 39,712 319.00 363.75 338.27 185A 4 Loin, bottom sirloin, flap 20 103,409 467.00 526.00 479.56 185B 1 Loin, ball-tip, bnls, heavy 12 99,367 395.00 426.50 397.28 185C 1 Loin, sirloin, tri-tip (IM) 11 40,127 387.00 409.25 397.62 185D 4 Loin, tri-tip, pld (IM) 7 3,912 520.00 562.00 537.95 189A 4 Loin, tndrloin, trmd, heavy 43 134,594 1067.00 1238.88 1127.73 191A 4 Loin, butt tender, trimmed 7 1,576 1068.00 1132.00 1086.04 193 4 Flank, flank steak (IM) 12 5,720 520.00 550.00 526.31 ------------------------------------------------------------------------------- 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 13 21,836 523.54 565.00 538.57 112A 3 Rib, ribeye, bnls, light 12 47,710 586.00 650.00 606.41 112A 3 Rib, ribeye, bnls, heavy 26 52,990 575.00 670.85 607.22 113C 1 Chuck, semi-bnls, neck/off 3 6,330 256.98 259.50 258.31 114 1 Chuck, shoulder clod 6 62,869 245.00 269.50 249.29 114A 3 Chuck, shoulder clod, trmd 13 104,171 259.71 285.00 262.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 12,227 434.22 475.00 443.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 140,235 293.50 328.75 306.15 116B 1 Chuck, chuck tender (IM) 12 51,855 297.63 333.75 309.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 471,282 298.00 308.00 307.14 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 5,068 539.08 555.00 548.59 130 4 Chuck, short rib 5 11,099 336.00 372.00 363.05 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 22,900 290.00 335.00 307.93 168 1 Round, top inside round 16 59,709 282.00 306.70 288.75 168 3 Round, top inside round 6 31,299 293.00 312.00 298.99 169 5 Round, top inside, denuded 4 8,937 348.67 370.00 352.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 164,705 265.00 295.00 275.37 171C 3 Round, eye of round (IM) 23 127,184 290.00 330.48 302.03 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 22,921 500.40 552.00 526.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 28 68,068 496.00 576.00 527.34 184 1 Loin, top butt, bnls, heavy 9 25,780 307.64 330.00 312.79 184 3 Loin, top butt, boneless 16 37,546 304.00 343.00 331.46 185A 4 Loin, bottom sirloin, flap 16 46,565 437.98 502.00 453.12 185B 1 Loin, ball-tip, bnls, heavy 13 28,660 384.00 410.42 396.42 185C 1 Loin, sirloin, tri-tip (IM) 9 42,490 378.00 400.00 389.08 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 36 43,373 1002.00 1147.00 1052.45 191A 4 Loin, butt tender, trimmed 8 2,651 967.00 1090.00 1001.85 193 4 Flank, flank steak (IM) 15 21,751 494.75 530.00 507.49 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 132,421 110.00 177.00 124.37 121D 4 Plate, Inside Skirt (IM) 24 91,871 392.00 440.00 423.06 121C 4 Plate, Outside Skirt (IM) 34 34,842 535.00 629.00 565.30 121E 6 Outside Skirt, pld (IM) 10 25,732 860.00 900.00 864.94

Cap, Wedge Meat & (IM) Lean 42 92,869 330.00 401.50 359.37

Pectoral Meat 27 52,074 346.45 400.00 384.12 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 225,124 234.91 249.00 237.97 Ground Beef 75% Ground Beef 81% 20 150,947 255.75 276.00 258.05 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 7 3,324 274.70 350.44 319.55 Ground Beef Chuck 80% 7 106,075 264.00 286.00 276.77 Ground Beef Round 85% 6 27,932 312.00 318.98 312.61 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% 31 104,003 257.00 279.70 266.12 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 28 833,455 132.14 146.83 136.92 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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