USDA Boxed Beef Cutout Midday Prices for August 29

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: 245.99 234.78 Change from prior day: (0.90) (0.49) ------------------------------------------------------------------------------- Choice/Select spread: 11.20

Total Load Count (Cuts, Trimmings, Grids): 159 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 347.96 303.01

Primal Chuck 216.44 214.03

Primal Round 216.05 215.46

Primal Loin 313.12 289.48

Primal Brisket 201.84 199.43

Primal Short Plate 180.32 180.32

Primal Flank 135.95 133.43 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/28 86 59 17 18 180 246.89 235.27 08/27 116 62 24 30 232 247.41 237.60 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 248.45 238.02 -------------------------------------------------------------------------------- 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 79.39 loads 3,175,474 pounds

Select Cuts 38.77 loads 1,550,794 pounds

Trimmings 27.36 loads 1,094,228 pounds

Ground Beef 13.28 load 531,030 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 21 104,865 625.00 686.00 644.67 112A 3 Rib, ribeye, bnls, light 4 1,635 725.00 772.50 747.36 112A 3 Rib, ribeye, bnls, heavy 24 41,671 694.84 762.00 716.25 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 8 10,567 255.00 269.00 258.25 114A 3 Chuck, shoulder clod, trmd 18 125,247 257.74 281.00 268.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 15 56,414 284.74 315.50 299.50 114F 5 Chuck, clod tender (IM) 4 3,483 450.00 502.00 452.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 133,165 285.00 330.00 315.11 116B 1 Chuck, chuck tender (IM) 6 5,943 305.00 320.00 311.54

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 53,079 291.00 320.00 300.64 120A 3 Brisket, point/off, bnls 11 20,795 540.67 582.00 551.06 123A 3 Short Plate, short rib 8 19,525 512.08 562.00 534.48 130 4 Chuck, short rib 12 26,000 331.00 385.50 346.18 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 30 237,993 276.00 303.91 289.79 168 1 Round, top inside round 34 732,149 263.00 287.41 265.18 168 3 Round, top inside round 32 452,439 270.00 309.00 275.32 169 5 Round, top inside, denuded 29 153,317 275.00 338.00 316.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 4,179 246.00 279.00 259.97 171B 3 Round, outside round 39 311,021 265.00 302.01 271.16 171C 3 Round, eye of round (IM) 35 104,039 285.00 319.00 296.57 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 70,580 551.42 610.00 567.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 6,437 545.00 597.00 549.50 180 3 Loin, strip, bnls, 0x1 32 103,399 570.00 677.00 615.17 184 1 Loin, top butt, bnls, heavy 5 2,442 325.00 342.00 329.31 184 3 Loin, top butt, boneless 19 60,509 335.00 367.00 349.24 185A 4 Loin, bottom sirloin, flap 15 19,539 460.00 531.00 484.61 185B 1 Loin, ball-tip, bnls, heavy 8 13,230 396.00 420.00 410.12 185C 1 Loin, sirloin, tri-tip (IM) 7 11,000 390.00 418.75 400.37 185D 4 Loin, tri-tip, pld (IM) 3 1,156 530.00 564.50 546.15 189A 4 Loin, tndrloin, trmd, heavy 22 53,969 1100.00 1301.00 1193.52 191A 4 Loin, butt tender, trimmed 3 2,062 1007.00 1046.00 1041.81 193 4 Flank, flank steak (IM) 12 24,321 461.00 525.00 484.78 ------------------------------------------------------------------------------- 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 3 2,911 485.00 540.00 522.54 112A 3 Rib, ribeye, bnls, light 3 1,756 600.00 615.00 612.09 112A 3 Rib, ribeye, bnls, heavy 16 26,186 560.00 637.73 589.09 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 30,907 235.00 265.00 253.61 114A 3 Chuck, shoulder clod, trmd 5 22,318 250.00 276.00 265.51 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 12,136 401.00 425.00 419.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 83,576 295.00 318.00 302.39 116B 1 Chuck, chuck tender (IM) 3 6,225 305.00 320.00 310.97

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 6,169 296.00 320.00 306.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 9,000 512.08 553.00 525.75 130 4 Chuck, short rib 9 17,680 344.00 380.00 358.05 160 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 10 96,176 279.00 303.91 286.23 168 1 Round, top inside round 13 85,420 258.00 280.00 268.54 168 3 Round, top inside round 11 44,077 263.00 292.00 273.14 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 19 246,753 264.85 275.00 265.49 171C 3 Round, eye of round (IM) 11 42,860 288.40 312.00 291.49 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 2,400 498.00 539.00 514.23 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 11 24,187 465.74 545.00 496.14 184 1 Loin, top butt, bnls, heavy 5 12,170 300.00 316.00 304.76 184 3 Loin, top butt, boneless 7 16,534 320.00 342.00 328.68 185A 4 Loin, bottom sirloin, flap 9 52,168 425.00 486.00 444.91 185B 1 Loin, ball-tip, bnls, heavy 6 12,439 360.00 410.00 383.77 185C 1 Loin, sirloin, tri-tip (IM) 3 3,937 365.00 405.00 387.17 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 6,636 1060.00 1166.00 1096.04 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 5 17,081 461.00 521.00 473.36 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 3 3,848 117.95 170.50 143.60 121D 4 Plate, Inside Skirt (IM) 44 573,545 371.00 420.00 385.60 121C 4 Plate, Outside Skirt (IM) 12 8,446 540.00 625.00 586.76 121E 6 Outside Skirt, pld (IM) 3 2,830 788.00 850.00 823.73

Cap, Wedge Meat & (IM) Lean 33 99,877 335.00 376.50 366.68

Pectoral Meat 10 11,079 341.00 390.00 383.67 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 211,393 235.00 248.87 244.56 Ground Beef 75% 0 0 Ground Beef 81% 7 26,670 251.50 284.98 259.76 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 6 49,495 267.00 284.89 276.09 Ground Beef Round 85% 5 6,456 306.00 318.00 314.06 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 8 125,280 254.58 273.00 258.46 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 36 1,092,828 115.00 140.96 125.68 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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