USDA Boxed Beef Cutout Closing Prices for September 8

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: 251.39 237.84 Change from prior day: 2.72 1.59 ------------------------------------------------------------------------------- Choice/Select spread: 13.55

Total Load Count (Cuts, Trimmings, Grids): 155 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 356.63 306.20

Primal Chuck 224.37 219.89

Primal Round 224.31 225.28

Primal Loin 313.83 281.86

Primal Brisket 201.54 201.56

Primal Short Plate 183.19 183.19

Primal Flank 131.91 135.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/05 77 52 35 24 188 248.67 236.25 09/04 139 87 9 24 259 248.12 234.69 09/03 124 100 8 34 266 247.58 233.94 09/02 98 64 22 28 212 246.11 233.83 08/29 132 72 28 18 250 246.30 234.39 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 247.35 234.62 -------------------------------------------------------------------------------- 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 57.66 loads 2,306,587 pounds

Select Cuts 50.68 loads 2,027,372 pounds

Trimmings 20.91 loads 836,328 pounds

Ground Beef 25.74 load 1,029,490 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 30 93,045 631.60 711.00 644.89 112A 3 Rib, ribeye, bnls, light 8 6,836 710.00 770.00 741.52 112A 3 Rib, ribeye, bnls, heavy 30 105,792 696.00 762.59 722.24 113C 1 Chuck, semi-bnls, neck/off 3 21,883 280.00 287.00 283.52 114 1 Chuck, shoulder clod 17 66,058 254.00 285.00 275.72 114A 3 Chuck, shoulder clod, trmd 14 99,289 276.71 311.00 291.13 114D 3 Chuck, clod, top blade 4 2,143 361.00 398.00 388.98 114E 3 Chuck, clod, arm roast 21 147,233 285.00 335.00 317.35 114F 5 Chuck, clod tender (IM) 18 29,538 400.00 478.00 429.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 196,094 319.82 347.60 339.14 116B 1 Chuck, chuck tender (IM) 17 37,514 297.00 321.00 308.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 158,252 299.00 315.00 302.23 120A 3 Brisket, point/off, bnls 15 26,552 535.00 575.00 550.27 123A 3 Short Plate, short rib 19 22,826 559.45 573.00 561.35 130 4 Chuck, short rib 29 51,530 331.00 386.00 354.60 160 1 Round, bone-in 3 2,189 260.00 296.50 282.15 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 87,789 289.48 332.00 304.82 168 1 Round, top inside round 17 40,052 270.00 304.29 273.51 168 3 Round, top inside round 16 58,343 279.36 319.52 297.79 169 5 Round, top inside, denuded 20 87,148 315.00 360.00 322.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 16,082 270.00 291.00 271.83 171B 3 Round, outside round 43 180,262 274.49 311.50 296.57 171C 3 Round, eye of round (IM) 35 80,072 295.00 323.00 302.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 105,294 554.55 596.50 563.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 24,420 521.00 548.00 526.61 180 3 Loin, strip, bnls, 0x1 35 158,449 573.00 616.00 585.48 184 1 Loin, top butt, bnls, heavy 11 9,645 320.00 345.00 322.92 184 3 Loin, top butt, boneless 17 56,981 335.00 364.50 349.45 185A 4 Loin, bottom sirloin, flap 22 46,170 465.00 531.00 472.53 185B 1 Loin, ball-tip, bnls, heavy 16 34,416 390.00 426.50 402.76 185C 1 Loin, sirloin, tri-tip (IM) 8 20,713 382.21 420.00 385.99 185D 4 Loin, tri-tip, pld (IM) 9 11,563 500.00 560.00 556.28 189A 4 Loin, tndrloin, trmd, heavy 18 36,004 1188.00 1301.00 1210.79 191A 4 Loin, butt tender, trimmed 8 16,486 1125.00 1250.00 1160.70 193 4 Flank, flank steak (IM) 11 17,711 483.64 501.69 497.35 ------------------------------------------------------------------------------- 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 9 167,733 508.00 542.71 509.40 112A 3 Rib, ribeye, bnls, light 5 103,165 580.00 632.00 586.11 112A 3 Rib, ribeye, bnls, heavy 23 57,078 570.55 634.23 588.34 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 73,592 263.47 278.00 268.72 114A 3 Chuck, shoulder clod, trmd 7 36,255 286.42 311.00 294.42 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 29,713 378.70 410.00 397.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 256,907 312.14 345.00 327.52 116B 1 Chuck, chuck tender (IM) 8 15,604 295.00 320.00 306.23

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 48,709 292.29 310.00 296.88 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 2,361 340.00 354.00 343.59 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 9,085 300.00 320.00 314.24 168 1 Round, top inside round 4 23,543 270.00 297.00 272.91 168 3 Round, top inside round 5 17,747 278.00 305.00 288.05 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 46,900 285.00 312.00 302.40 171C 3 Round, eye of round (IM) 9 20,659 295.00 316.38 308.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 21 183,610 460.00 530.00 464.38 184 1 Loin, top butt, bnls, heavy 14 237,227 300.00 314.00 302.20 184 3 Loin, top butt, boneless 14 96,890 302.00 345.00 304.20 185A 4 Loin, bottom sirloin, flap 6 25,365 430.00 461.80 434.95 185B 1 Loin, ball-tip, bnls, heavy 14 82,259 380.00 410.00 391.55 185C 1 Loin, sirloin, tri-tip (IM) 11 111,411 370.00 399.50 373.02 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 10,003 1060.00 1140.00 1074.09 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 6,046 485.00 557.64 501.71 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 45,464 130.00 176.00 139.39 121D 4 Plate, Inside Skirt (IM) 27 70,106 384.00 425.00 395.84 121C 4 Plate, Outside Skirt (IM) 17 19,655 535.00 626.00 583.34 121E 6 Outside Skirt, pld (IM) 12 52,383 800.00 870.60 817.60

Cap, Wedge Meat & (IM) Lean 35 81,949 364.00 406.50 373.71

Pectoral Meat 35 120,875 368.35 410.10 393.88 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 270,171 232.21 258.00 243.06 Ground Beef 75% Ground Beef 81% 18 93,192 250.00 280.00 262.87 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 10 124,857 274.45 300.75 280.13 Ground Beef Round 85% 4 24,944 309.23 319.60 315.78 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% 21 200,402 256.15 298.00 281.17 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 38 836,328 117.00 138.50 125.62 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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