USDA Boxed Beef Cutout Midday Prices for September 10

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: 251.48 238.62 Change from prior day: 0.40 (0.06) ------------------------------------------------------------------------------- Choice/Select spread: 12.85

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 352.32 301.83

Primal Chuck 224.67 222.91

Primal Round 227.96 228.03

Primal Loin 314.16 283.67

Primal Brisket 201.04 200.44

Primal Short Plate 177.56 177.56

Primal Flank 132.82 130.57 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/09 66 63 34 21 183 251.08 238.68 09/08 58 51 21 26 155 251.39 237.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.37 236.28 -------------------------------------------------------------------------------- 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 59.65 loads 2,386,151 pounds

Select Cuts 45.51 loads 1,820,238 pounds

Trimmings 33.84 loads 1,353,502 pounds

Ground Beef 30.42 load 1,216,772 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 28 101,768 645.00 711.00 672.93 112A 3 Rib, ribeye, bnls, light 19 26,260 725.00 786.50 745.97 112A 3 Rib, ribeye, bnls, heavy 46 237,446 697.00 770.00 707.98 113C 1 Chuck, semi-bnls, neck/off 7 9,347 269.00 296.50 281.58 114 1 Chuck, shoulder clod 8 51,002 260.00 295.00 268.12 114A 3 Chuck, shoulder clod, trmd 24 45,809 274.22 313.52 295.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 8,106 420.00 455.00 441.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 72,029 325.00 354.50 340.69 116B 1 Chuck, chuck tender (IM) 18 49,798 295.51 313.50 310.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 251,269 300.00 319.00 303.32 120A 3 Brisket, point/off, bnls 12 17,321 550.00 577.00 555.30 123A 3 Short Plate, short rib 18 27,152 545.00 572.00 559.13 130 4 Chuck, short rib 19 34,337 333.00 389.00 360.35 160 1 Round, bone-in 4 4,477 287.00 296.50 292.60 161 1 Round, boneless 3 1,535 300.35 305.00 300.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 30,709 310.00 335.00 318.94 168 1 Round, top inside round 34 262,088 268.82 297.00 276.92 168 3 Round, top inside round 14 35,215 285.82 312.00 298.93 169 5 Round, top inside, denuded 11 24,045 325.60 356.00 341.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 324,183 280.00 313.52 292.45 171C 3 Round, eye of round (IM) 34 64,820 295.00 320.00 306.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 71,995 545.37 602.00 555.76 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 3,976 513.75 546.35 522.01 180 3 Loin, strip, bnls, 0x1 45 150,610 555.00 622.74 564.44 184 1 Loin, top butt, bnls, heavy 18 22,766 320.51 336.00 330.73 184 3 Loin, top butt, boneless 17 17,955 333.00 362.00 343.76 185A 4 Loin, bottom sirloin, flap 30 76,730 458.00 485.00 464.17 185B 1 Loin, ball-tip, bnls, heavy 17 22,726 395.00 416.28 407.58 185C 1 Loin, sirloin, tri-tip (IM) 16 119,734 380.00 415.00 382.27 185D 4 Loin, tri-tip, pld (IM) 7 3,052 530.00 560.28 534.57 189A 4 Loin, tndrloin, trmd, heavy 34 63,070 1149.00 1376.00 1252.19 191A 4 Loin, butt tender, trimmed 4 3,610 1135.60 1200.00 1152.65 193 4 Flank, flank steak (IM) 14 11,287 480.00 495.00 484.09 ------------------------------------------------------------------------------- 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 11 5,255 511.75 531.00 516.81 112A 3 Rib, ribeye, bnls, light 18 71,756 537.35 629.00 544.20 112A 3 Rib, ribeye, bnls, heavy 66 155,405 537.35 635.00 558.43 113C 1 Chuck, semi-bnls, neck/off 12 127,515 269.00 295.00 273.14 114 1 Chuck, shoulder clod 7 13,718 279.00 286.00 285.37 114A 3 Chuck, shoulder clod, trmd 13 29,016 290.00 308.00 294.79 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,191 395.00 425.00 408.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 76,784 320.00 350.00 330.47 116B 1 Chuck, chuck tender (IM) 10 18,594 303.00 320.00 309.66

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 43,293 296.00 307.00 299.01 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,409 540.00 557.50 542.89 130 4 Chuck, short rib 4 2,489 342.00 380.00 360.98 160 1 Round, bone-in 161 1 Round, boneless 6 5,820 305.00 307.00 305.43

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 69,873 310.50 330.00 313.52 168 1 Round, top inside round 15 26,643 269.69 297.00 281.07 168 3 Round, top inside round 5 16,280 292.70 300.00 296.59 169 5 Round, top inside, denuded 5 3,270 328.14 351.50 332.89

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 29,942 283.00 312.00 303.27 171C 3 Round, eye of round (IM) 25 82,987 297.00 329.48 304.83 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 28,773 442.00 505.00 465.11 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 28 89,591 434.25 504.50 450.63 184 1 Loin, top butt, bnls, heavy 16 117,703 295.00 310.03 300.55 184 3 Loin, top butt, boneless 27 317,625 300.00 331.50 303.64 185A 4 Loin, bottom sirloin, flap 8 16,077 430.00 465.00 435.16 185B 1 Loin, ball-tip, bnls, heavy 9 24,804 381.21 415.00 394.48 185C 1 Loin, sirloin, tri-tip (IM) 3 1,180 381.23 390.00 389.46 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 45,195 1022.82 1239.00 1070.46 191A 4 Loin, butt tender, trimmed 6 1,337 1097.28 1100.50 1099.70 193 4 Flank, flank steak (IM) 4 1,054 445.50 488.00 470.03 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 19 222,131 110.65 164.00 112.02 121D 4 Plate, Inside Skirt (IM) 15 28,377 386.00 420.00 394.86 121C 4 Plate, Outside Skirt (IM) 18 100,518 528.68 590.00 547.15 121E 6 Outside Skirt, pld (IM) 4 20,773 813.00 910.00 818.07

Cap, Wedge Meat & (IM) Lean 36 68,873 365.00 400.00 375.20

Pectoral Meat 8 7,786 390.00 410.00 406.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 182,740 238.50 270.00 250.81 Ground Beef 75% Ground Beef 81% 76 581,841 249.00 281.00 265.38 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 22 46,338 347.00 365.00 354.48 Ground Beef Chuck 80% 21 113,092 271.00 305.00 282.23 Ground Beef Round 85% 20 59,848 316.00 323.00 319.42 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% 0 0 Blended Ground Beef 81% 12 90,980 256.80 281.70 263.01 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 37 1,292,802 113.00 129.25 116.84 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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