USDA Boxed Beef Cutout Midday Prices for September 12

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: 250.53 235.53 Change from prior day: (1.01) (0.82) ------------------------------------------------------------------------------- Choice/Select spread: 15.00

Total Load Count (Cuts, Trimmings, Grids): 107 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 356.11 302.48

Primal Chuck 223.60 218.29

Primal Round 228.94 224.96

Primal Loin 309.25 280.11

Primal Brisket 198.99 197.74

Primal Short Plate 177.42 177.42

Primal Flank 128.93 124.16 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/11 75 45 34 20 173 251.54 236.35 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.83 237.46 -------------------------------------------------------------------------------- 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 30.06 loads 1,202,376 pounds

Select Cuts 32.78 loads 1,311,042 pounds

Trimmings 28.09 loads 1,123,699 pounds

Ground Beef 15.61 load 624,275 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 11 48,132 633.00 693.00 657.47 112A 3 Rib, ribeye, bnls, light 7 32,761 750.00 791.00 753.14 112A 3 Rib, ribeye, bnls, heavy 17 48,557 699.00 769.00 727.57 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 22,311 268.00 294.45 276.54 114A 3 Chuck, shoulder clod, trmd 7 51,393 290.30 322.00 293.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 3 24,874 320.00 325.50 320.15 114F 5 Chuck, clod tender (IM) 6 11,264 400.00 429.47 408.81 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 15 72,702 305.00 358.00 314.86 116B 1 Chuck, chuck tender (IM) 14 66,699 297.67 326.50 304.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 96,373 286.00 320.00 296.04 120A 3 Brisket, point/off, bnls 5 5,427 536.00 568.51 545.27 123A 3 Short Plate, short rib 14 49,387 484.39 572.00 512.93 130 4 Chuck, short rib 10 24,433 330.00 385.50 341.95 160 1 Round, bone-in 3 1,703 263.90 293.50 272.25 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 18,662 304.00 329.50 311.47 168 1 Round, top inside round 12 22,895 276.31 311.00 291.77 168 3 Round, top inside round 7 23,075 294.00 319.50 301.07 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 103,074 293.32 319.50 297.61 171C 3 Round, eye of round (IM) 21 32,767 300.00 336.00 308.83 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 19,066 533.76 574.47 546.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 18,994 505.00 535.00 522.59 180 3 Loin, strip, bnls, 0x1 20 172,854 540.00 584.00 543.24 184 1 Loin, top butt, bnls, heavy 6 6,261 320.00 340.00 323.57 184 3 Loin, top butt, boneless 8 26,088 322.00 362.00 346.18 185A 4 Loin, bottom sirloin, flap 9 34,655 456.31 475.00 463.78 185B 1 Loin, ball-tip, bnls, heavy 7 51,411 360.50 405.00 386.85 185C 1 Loin, sirloin, tri-tip (IM) 4 3,974 385.00 406.50 398.98 185D 4 Loin, tri-tip, pld (IM) 6 5,988 499.00 564.50 514.92 189A 4 Loin, tndrloin, trmd, heavy 7 7,233 1245.00 1356.00 1262.50 191A 4 Loin, butt tender, trimmed 3 5,151 1167.01 1200.00 1173.16 193 4 Flank, flank steak (IM) 7 17,246 440.07 495.00 450.39 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 6 36,575 551.16 570.00 554.15 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 7,212 286.00 294.56 288.13 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 19,205 365.00 398.00 366.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 328,043 300.00 351.50 316.70 116B 1 Chuck, chuck tender (IM) 5 44,563 301.30 307.00 304.82

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 143,428 286.00 321.50 297.91 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 28,674 492.50 560.50 499.25 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 14,358 302.00 351.00 313.71 168 1 Round, top inside round 7 166,780 264.97 280.00 265.90 168 3 Round, top inside round 6 142,576 273.00 305.00 275.09 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 3,154 261.00 289.50 275.35 171B 3 Round, outside round 3 5,539 294.56 305.00 304.33 171C 3 Round, eye of round (IM) 3 13,578 305.00 315.00 306.07 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 32,676 419.76 501.00 428.43 175 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 18,593 457.67 501.00 466.45 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 7 59,448 415.00 486.50 421.35 185B 1 Loin, ball-tip, bnls, heavy 7 50,437 379.97 415.00 381.52 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 6,830 1060.00 1267.00 1092.28 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 4 11,063 433.14 478.92 434.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 5 12,334 382.50 396.00 389.21 121C 4 Plate, Outside Skirt (IM) 12 20,023 542.50 624.00 579.52 121E 6 Outside Skirt, pld (IM) 4 4,494 841.00 870.00 850.04

Cap, Wedge Meat & (IM) Lean 12 32,254 370.31 391.00 375.56

Pectoral Meat ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 57,295 232.06 254.50 246.01 Ground Beef 75% Ground Beef 81% 14 50,318 247.00 285.00 271.86 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 18,464 355.50 358.50 356.34 Ground Beef Chuck 80% 16 285,412 268.82 293.00 282.86 Ground Beef Round 85% 7 30,293 301.77 324.00 318.83 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% Blended Ground Beef 81% 7 92,183 249.68 277.05 260.10 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 35 1,078,199 107.00 128.03 112.15 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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