USDA Boxed Beef Cutout Midday Prices for September 11

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: 252.03 236.82 Change from prior day: 0.57 (1.36) ------------------------------------------------------------------------------- Choice/Select spread: 15.21

Total Load Count (Cuts, Trimmings, Grids): 105 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 354.18 299.19

Primal Chuck 225.81 220.28

Primal Round 227.96 228.46

Primal Loin 314.52 281.03

Primal Brisket 201.40 196.64

Primal Short Plate 177.49 177.49

Primal Flank 130.32 128.59 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/10 81 71 40 45 236 251.46 238.18 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.14 237.13 -------------------------------------------------------------------------------- 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 44.56 loads 1,782,377 pounds

Select Cuts 21.06 loads 842,381 pounds

Trimmings 26.74 loads 1,069,536 pounds

Ground Beef 12.66 load 506,298 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 35 317,418 633.50 698.00 640.28 112A 3 Rib, ribeye, bnls, light 9 13,397 725.00 758.00 751.49 112A 3 Rib, ribeye, bnls, heavy 75 60,701 712.00 780.00 740.43 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 17,010 280.00 300.88 284.43 114A 3 Chuck, shoulder clod, trmd 49 37,571 284.00 318.11 297.42 114D 3 Chuck, clod, top blade 3 3,733 356.96 378.53 359.18 114E 3 Chuck, clod, arm roast 4 2,803 290.00 335.00 301.82 114F 5 Chuck, clod tender (IM) 7 6,060 400.00 492.00 444.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 79 135,934 308.00 350.00 333.46 116B 1 Chuck, chuck tender (IM) 26 22,696 290.00 325.00 308.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 71 94,622 295.00 322.00 305.74 120A 3 Brisket, point/off, bnls 11 6,007 540.00 581.00 548.54 123A 3 Short Plate, short rib 19 22,285 543.29 568.00 554.51 130 4 Chuck, short rib 41 26,569 326.00 385.00 357.52 160 1 Round, bone-in 0 0 161 1 Round, boneless 5 3,445 291.00 309.00 307.20

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 98 50,890 293.00 339.22 313.24 168 1 Round, top inside round 96 197,056 268.00 303.00 274.72 168 3 Round, top inside round 10 51,402 287.32 311.00 299.77 169 5 Round, top inside, denuded 7 7,029 322.00 355.00 342.26

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 1,589 263.00 286.00 274.43 171B 3 Round, outside round 46 57,735 280.00 313.20 303.89 171C 3 Round, eye of round (IM) 66 84,078 295.00 330.00 307.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 21,437 526.00 596.32 560.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 2,583 505.00 553.00 523.37 180 3 Loin, strip, bnls, 0x1 70 61,017 557.00 626.00 603.42 184 1 Loin, top butt, bnls, heavy 12 9,134 320.00 340.00 328.81 184 3 Loin, top butt, boneless 58 43,191 340.00 380.00 351.13 185A 4 Loin, bottom sirloin, flap 33 38,837 466.90 533.00 479.15 185B 1 Loin, ball-tip, bnls, heavy 23 23,334 394.00 418.00 409.06 185C 1 Loin, sirloin, tri-tip (IM) 3 2,279 396.00 405.00 398.23 185D 4 Loin, tri-tip, pld (IM) 28 7,438 535.00 564.00 541.21 189A 4 Loin, tndrloin, trmd, heavy 60 81,108 1205.00 1404.00 1239.95 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 64,379 467.00 503.00 471.44 ------------------------------------------------------------------------------- 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 10 43,098 494.50 569.00 498.49 112A 3 Rib, ribeye, bnls, light 4 41,983 540.00 580.00 576.45 112A 3 Rib, ribeye, bnls, heavy 12 23,135 540.00 644.00 587.19 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 5 50,189 285.50 300.00 290.46 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 52,334 305.00 350.00 320.80 116B 1 Chuck, chuck tender (IM) 5 13,416 292.66 319.00 311.97

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 61,897 284.97 325.00 292.25 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,287 540.00 556.00 548.64 130 4 Chuck, short rib 9 15,218 329.00 345.00 337.01 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 6,348 293.00 320.00 301.76 168 1 Round, top inside round 8 106,047 270.00 295.00 271.84 168 3 Round, top inside round 3 8,774 288.33 303.50 293.36 169 5 Round, top inside, denuded 5 3,831 315.00 356.50 321.26

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 10,486 261.00 284.00 262.99 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 10 44,106 296.00 330.48 304.56 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 18,857 420.00 473.00 440.92 175 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 8 7,109 464.00 515.00 470.57 184 1 Loin, top butt, bnls, heavy 5 6,722 281.00 320.00 296.59 184 3 Loin, top butt, boneless 11 131,686 315.00 334.50 315.45 185A 4 Loin, bottom sirloin, flap 3 9,918 421.00 485.00 439.23 185B 1 Loin, ball-tip, bnls, heavy 4 13,574 395.00 415.00 413.84 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 45,905 1050.00 1140.00 1054.89 191A 4 Loin, butt tender, trimmed 3 1,514 1025.00 1100.00 1042.29 193 4 Flank, flank steak (IM) 3 2,496 445.00 486.00 454.17 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 8,367 115.00 175.00 163.32 121D 4 Plate, Inside Skirt (IM) 15 103,934 371.79 415.00 389.84 121C 4 Plate, Outside Skirt (IM) 12 36,558 545.00 615.00 569.72 121E 6 Outside Skirt, pld (IM) 3 13,520 816.96 850.00 829.46

Cap, Wedge Meat & (IM) Lean 17 18,700 370.50 393.00 380.49

Pectoral Meat 8 17,150 390.00 410.00 404.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 109,765 240.00 265.00 245.75 Ground Beef 75% Ground Beef 81% 12 60,568 257.00 283.00 270.38 Ground Beef 85% Ground Beef 90% Ground Beef 93% 9 14,442 336.55 362.50 351.10 Ground Beef Chuck 80% 7 126,473 271.00 293.00 273.09 Ground Beef Round 85% 6 26,463 307.65 321.00 312.31 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% 8 50,200 257.00 280.05 269.06 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 38 1,069,536 108.50 129.25 114.75 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.

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE