USDA Boxed Beef Cutout Closing Prices for September 15

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: 249.02 233.28 Change from prior day: (0.91) (1.26) ------------------------------------------------------------------------------- Choice/Select spread: 15.74

Total Load Count (Cuts, Trimmings, Grids): 148 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 353.83 295.85

Primal Chuck 221.55 216.56

Primal Round 229.27 223.76

Primal Loin 306.82 277.60

Primal Brisket 198.52 197.11

Primal Short Plate 175.96 175.96

Primal Flank 126.54 122.70 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/12 58 54 36 25 174 249.93 234.54 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 251.08 237.12 -------------------------------------------------------------------------------- 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 60.00 loads 2,399,894 pounds

Select Cuts 51.16 loads 2,046,521 pounds

Trimmings 14.52 loads 580,682 pounds

Ground Beef 21.87 load 874,816 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 24 92,492 640.00 690.00 647.09 112A 3 Rib, ribeye, bnls, light 13 24,018 742.00 794.00 753.95 112A 3 Rib, ribeye, bnls, heavy 16 98,575 697.50 746.42 700.77 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 29,501 270.00 285.00 277.85 114A 3 Chuck, shoulder clod, trmd 13 72,747 287.20 315.00 294.38 114D 3 Chuck, clod, top blade 8 5,191 356.00 398.00 372.76 114E 3 Chuck, clod, arm roast 20 67,996 307.80 335.60 315.84 114F 5 Chuck, clod tender (IM) 7 18,188 390.00 425.93 395.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 157,331 304.98 355.60 331.25 116B 1 Chuck, chuck tender (IM) 15 70,101 295.20 326.00 304.85

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 66,512 299.17 322.00 305.19 120A 3 Brisket, point/off, bnls 9 13,104 540.00 580.42 544.02 123A 3 Short Plate, short rib 33 49,045 493.34 570.00 556.92 130 4 Chuck, short rib 16 32,062 330.00 385.00 357.35 160 1 Round, bone-in 161 1 Round, boneless 3 2,955 298.13 305.00 302.94

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 59,888 299.75 330.00 314.54 168 1 Round, top inside round 14 32,672 271.00 299.51 282.85 168 3 Round, top inside round 19 138,075 283.75 323.00 287.71 169 5 Round, top inside, denuded 19 107,497 322.80 358.00 327.47

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 26 138,856 289.75 329.60 309.35 171C 3 Round, eye of round (IM) 36 78,213 294.64 322.05 306.07 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 99,514 519.79 601.00 544.66 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 34,531 485.00 505.00 490.48 180 3 Loin, strip, bnls, 0x1 32 241,239 540.00 592.42 555.34 184 1 Loin, top butt, bnls, heavy 10 18,310 320.00 340.00 323.16 184 3 Loin, top butt, boneless 18 97,168 329.30 357.00 344.78 185A 4 Loin, bottom sirloin, flap 14 30,709 461.08 475.00 467.09 185B 1 Loin, ball-tip, bnls, heavy 12 48,940 389.02 415.00 395.81 185C 1 Loin, sirloin, tri-tip (IM) 7 58,376 365.16 385.00 367.78 185D 4 Loin, tri-tip, pld (IM) 7 8,545 510.00 552.42 527.46 189A 4 Loin, tndrloin, trmd, heavy 17 32,037 1217.69 1401.00 1288.51 191A 4 Loin, butt tender, trimmed 8 4,875 1118.00 1171.00 1129.31 193 4 Flank, flank steak (IM) 12 12,954 445.00 487.00 477.53 ------------------------------------------------------------------------------- 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 7 9,612 490.00 530.00 505.66 112A 3 Rib, ribeye, bnls, light 7 161,100 530.00 635.00 536.41 112A 3 Rib, ribeye, bnls, heavy 20 143,632 530.00 598.85 568.21 113C 1 Chuck, semi-bnls, neck/off 3 3,137 271.00 279.00 274.54 114 1 Chuck, shoulder clod 4 35,441 271.53 290.00 276.29 114A 3 Chuck, shoulder clod, trmd 3 52,900 290.00 301.24 292.58 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 7,798 365.00 395.00 373.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 49,873 300.00 340.00 313.93 116B 1 Chuck, chuck tender (IM) 8 12,005 295.00 320.00 300.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 4,845 302.68 306.48 303.90 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 6,376 507.94 556.00 522.17 130 4 Chuck, short rib 3 5,534 340.00 361.00 345.78 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 4 10,712 311.48 351.00 323.47 168 1 Round, top inside round 9 186,736 260.67 300.00 262.74 168 3 Round, top inside round 12 66,834 280.00 306.00 292.56 169 5 Round, top inside, denuded 3 2,378 335.00 359.59 340.28

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 212,264 283.69 299.37 289.38 171C 3 Round, eye of round (IM) 13 36,641 304.95 323.00 311.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 12,764 430.22 468.00 435.35 175 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 12 15,884 451.00 491.00 474.06 184 1 Loin, top butt, bnls, heavy 6 27,354 300.00 310.00 303.82 184 3 Loin, top butt, boneless 34 562,859 300.00 344.00 303.10 185A 4 Loin, bottom sirloin, flap 5 9,635 430.94 438.00 432.25 185B 1 Loin, ball-tip, bnls, heavy 13 42,124 362.14 415.00 392.93 185C 1 Loin, sirloin, tri-tip (IM) 11 142,870 358.00 384.40 363.32 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 11,385 1049.00 1140.00 1076.79 191A 4 Loin, butt tender, trimmed 6 2,353 1050.34 1100.00 1062.32 193 4 Flank, flank steak (IM) 4 6,814 457.02 466.00 459.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 14,322 119.00 161.24 156.03 121D 4 Plate, Inside Skirt (IM) 15 73,136 375.00 415.00 386.29 121C 4 Plate, Outside Skirt (IM) 21 43,537 517.00 622.00 570.71 121E 6 Outside Skirt, pld (IM) 11 12,973 824.50 870.00 851.22

Cap, Wedge Meat & (IM) Lean 29 123,892 362.00 400.00 373.95

Pectoral Meat 14 27,330 379.57 410.00 393.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 233,320 241.00 252.11 246.95 Ground Beef 75% Ground Beef 81% 6 65,031 240.00 278.00 245.96 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 9 81,526 274.00 295.00 277.72 Ground Beef Round 85% 5 3,404 312.00 321.34 318.65 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% 15 92,700 255.03 295.00 279.81 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 20 580,682 108.50 124.00 115.99 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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