USDA Boxed Beef Cutout Closing Prices for August 27

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: 247.41 237.60 Change from prior day: (1.07) (0.88) ------------------------------------------------------------------------------- Choice/Select spread: 9.81

Total Load Count (Cuts, Trimmings, Grids): 232 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 346.15 310.01

Primal Chuck 215.72 215.13

Primal Round 221.32 219.55

Primal Loin 314.18 289.79

Primal Brisket 202.80 204.48

Primal Short Plate 183.95 183.95

Primal Flank 139.83 139.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/26 79 59 22 23 184 248.48 238.48 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.99 240.22 -------------------------------------------------------------------------------- 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 116.04 loads 4,641,716 pounds

Select Cuts 61.89 loads 2,475,601 pounds

Trimmings 23.87 loads 954,886 pounds

Ground Beef 29.72 load 1,188,751 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 55 139,452 616.50 689.50 641.62 112A 3 Rib, ribeye, bnls, light 24 96,452 715.20 771.00 737.15 112A 3 Rib, ribeye, bnls, heavy 140 397,257 684.65 772.00 699.54 113C 1 Chuck, semi-bnls, neck/off 11 77,532 248.25 278.50 250.69 114 1 Chuck, shoulder clod 20 55,855 245.00 277.00 248.71 114A 3 Chuck, shoulder clod, trmd 75 112,208 253.73 280.50 268.48 114D 3 Chuck, clod, top blade 3 4,091 340.00 400.00 350.11 114E 3 Chuck, clod, arm roast 10 68,736 276.34 315.00 280.56 114F 5 Chuck, clod tender (IM) 7 5,167 450.00 495.00 472.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 138 194,640 298.00 331.40 311.73 116B 1 Chuck, chuck tender (IM) 47 59,270 292.00 322.00 301.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 109 182,347 295.00 325.00 301.28 120A 3 Brisket, point/off, bnls 22 15,241 527.00 569.50 549.18 123A 3 Short Plate, short rib 29 32,594 545.00 565.00 558.73 130 4 Chuck, short rib 58 40,552 333.00 385.00 359.51 160 1 Round, bone-in 3 3,907 294.87 300.00 299.82 161 1 Round, boneless 4 2,320 270.00 310.00 297.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 160 289,004 275.00 351.00 293.39 168 1 Round, top inside round 154 410,845 265.00 318.00 282.87 168 3 Round, top inside round 39 330,314 275.00 318.00 286.33 169 5 Round, top inside, denuded 24 42,830 312.63 365.00 342.52

3 Round, top inside, side off 170 1 Round, bottom gooseneck 13 101,188 237.97 278.50 241.40 171B 3 Round, outside round 97 559,921 264.00 310.00 268.53 171C 3 Round, eye of round (IM) 115 170,566 294.19 333.00 302.54 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 47 156,711 545.59 620.00 569.09 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 13,010 555.00 591.00 563.14 180 3 Loin, strip, bnls, 0x1 116 204,999 584.18 679.00 624.70 184 1 Loin, top butt, bnls, heavy 22 20,714 326.00 352.28 333.05 184 3 Loin, top butt, boneless 76 63,544 337.00 374.00 358.51 185A 4 Loin, bottom sirloin, flap 64 101,627 460.00 500.90 472.34 185B 1 Loin, ball-tip, bnls, heavy 32 27,366 401.00 411.54 408.48 185C 1 Loin, sirloin, tri-tip (IM) 11 42,378 390.00 420.00 401.24 185D 4 Loin, tri-tip, pld (IM) 23 8,118 549.60 577.50 555.09 189A 4 Loin, tndrloin, trmd, heavy 132 117,326 1065.00 1226.00 1119.67 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 28 56,335 478.29 546.44 504.10 ------------------------------------------------------------------------------- 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 14 54,172 515.27 554.98 524.09 112A 3 Rib, ribeye, bnls, light 17 32,393 596.00 650.00 607.72 112A 3 Rib, ribeye, bnls, heavy 35 67,689 581.25 649.50 597.81 113C 1 Chuck, semi-bnls, neck/off 20 140,970 248.25 279.89 249.51 114 1 Chuck, shoulder clod 16 63,640 245.00 260.00 252.34 114A 3 Chuck, shoulder clod, trmd 21 37,276 253.73 285.00 267.87 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 3,893 425.00 465.00 439.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 200,720 300.73 330.00 307.21 116B 1 Chuck, chuck tender (IM) 24 53,107 292.00 320.00 302.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 55,607 290.31 315.00 300.49 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 14 23,696 349.00 380.00 352.65 160 1 Round, bone-in 161 1 Round, boneless 9 8,810 296.00 321.47 307.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 111,657 275.00 320.00 285.40 168 1 Round, top inside round 29 189,467 265.00 316.00 270.32 168 3 Round, top inside round 25 133,614 278.00 319.00 283.04 169 5 Round, top inside, denuded 6 3,865 349.00 365.50 356.13

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 32,018 240.00 273.28 245.57 171B 3 Round, outside round 34 223,779 264.00 312.00 269.96 171C 3 Round, eye of round (IM) 35 74,824 288.63 316.75 300.29 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 34,604 486.00 539.50 513.69 175 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 34 106,553 473.00 561.00 501.17 184 1 Loin, top butt, bnls, heavy 19 27,477 298.75 332.00 301.70 184 3 Loin, top butt, boneless 35 291,655 315.00 367.98 316.46 185A 4 Loin, bottom sirloin, flap 9 20,191 442.73 507.00 464.64 185B 1 Loin, ball-tip, bnls, heavy 13 24,797 380.98 410.00 400.77 185C 1 Loin, sirloin, tri-tip (IM) 7 17,651 380.00 400.00 386.46 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 39 65,486 1018.00 1176.50 1067.90 191A 4 Loin, butt tender, trimmed 5 15,287 970.50 1090.00 982.28 193 4 Flank, flank steak (IM) 6 6,854 478.60 518.00 490.26 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 20,246 127.00 170.00 157.80 121D 4 Plate, Inside Skirt (IM) 17 103,145 384.00 421.00 402.34 121C 4 Plate, Outside Skirt (IM) 23 111,411 522.74 618.00 532.03 121E 6 Outside Skirt, pld (IM) 7 2,380 866.55 910.00 897.69

Cap, Wedge Meat & (IM) Lean 64 208,536 352.00 384.44 362.79

Pectoral Meat 30 31,882 369.00 402.00 383.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 50 188,240 236.63 258.00 243.36 Ground Beef 75% Ground Beef 81% 72 328,690 250.00 285.00 261.12 Ground Beef 85% Ground Beef 90% Ground Beef 93% 28 83,083 320.00 355.00 341.13 Ground Beef Chuck 80% 34 165,627 275.00 305.00 281.93 Ground Beef Round 85% 35 122,690 307.00 320.00 315.03 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% 21 150,160 256.80 287.00 264.05 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 27 919,886 123.22 143.00 131.12 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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