USDA Boxed Beef Cutout Closing Prices for September 16

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: 247.64 232.96 Change from prior day: (1.38) (0.32) ------------------------------------------------------------------------------- Choice/Select spread: 14.68

Total Load Count (Cuts, Trimmings, Grids): 181 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 349.12 292.42

Primal Chuck 220.30 216.93

Primal Round 227.51 224.38

Primal Loin 306.28 274.97

Primal Brisket 197.38 202.10

Primal Short Plate 176.29 176.29

Primal Flank 128.87 126.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/15 60 51 15 22 148 249.02 233.28 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.60 236.20 -------------------------------------------------------------------------------- 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 78.41 loads 3,136,243 pounds

Select Cuts 58.86 loads 2,354,433 pounds

Trimmings 22.92 loads 916,820 pounds

Ground Beef 21.09 load 843,790 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 20 44,703 634.00 711.00 671.87 112A 3 Rib, ribeye, bnls, light 14 116,706 710.00 791.00 739.67 112A 3 Rib, ribeye, bnls, heavy 36 169,026 680.00 772.00 708.82 113C 1 Chuck, semi-bnls, neck/off 6 37,241 259.00 281.00 264.07 114 1 Chuck, shoulder clod 5 2,933 271.75 311.50 279.73 114A 3 Chuck, shoulder clod, trmd 28 222,516 285.00 314.00 288.47 114D 3 Chuck, clod, top blade 5 13,764 356.42 395.00 369.39 114E 3 Chuck, clod, arm roast 7 15,983 320.00 358.50 331.94 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 96,925 303.00 341.00 316.92 116B 1 Chuck, chuck tender (IM) 15 19,292 302.00 319.00 307.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 247,011 290.00 316.00 296.59 120A 3 Brisket, point/off, bnls 9 3,335 540.00 580.42 551.99 123A 3 Short Plate, short rib 25 32,996 530.79 567.00 558.03 130 4 Chuck, short rib 17 40,394 335.00 385.00 350.67 160 1 Round, bone-in 3 4,768 268.00 296.50 284.68 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 91,233 290.24 329.50 305.38 168 1 Round, top inside round 8 20,069 271.00 300.00 279.64 168 3 Round, top inside round 37 535,936 279.55 309.44 285.93 169 5 Round, top inside, denuded 4 5,070 334.13 344.16 337.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 26,243 260.00 290.00 264.32 171B 3 Round, outside round 31 232,702 285.80 322.50 299.54 171C 3 Round, eye of round (IM) 18 67,435 298.00 328.00 313.20 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 94,939 509.77 582.42 523.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 8,793 493.00 532.41 506.51 180 3 Loin, strip, bnls, 0x1 28 223,920 524.20 577.00 532.52 184 1 Loin, top butt, bnls, heavy 6 5,712 320.00 342.28 333.03 184 3 Loin, top butt, boneless 14 27,394 340.00 363.00 346.94 185A 4 Loin, bottom sirloin, flap 20 80,943 450.00 526.00 462.86 185B 1 Loin, ball-tip, bnls, heavy 9 77,741 370.00 398.00 373.78 185C 1 Loin, sirloin, tri-tip (IM) 10 16,297 365.65 414.00 376.18 185D 4 Loin, tri-tip, pld (IM) 9 21,029 510.00 552.42 517.74 189A 4 Loin, tndrloin, trmd, heavy 15 44,146 1213.50 1285.00 1241.89 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 13,947 461.00 490.00 469.98 ------------------------------------------------------------------------------- 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 14 149,355 449.00 535.07 468.77 112A 3 Rib, ribeye, bnls, light 19 192,254 532.50 629.00 544.76 112A 3 Rib, ribeye, bnls, heavy 23 156,579 530.05 612.50 570.95 113C 1 Chuck, semi-bnls, neck/off 8 34,306 259.00 286.00 267.85 114 1 Chuck, shoulder clod 8 37,454 275.81 286.50 277.20 114A 3 Chuck, shoulder clod, trmd 13 59,484 287.00 309.28 291.37 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 5,243 365.00 400.00 387.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 395,210 299.71 346.00 306.83 116B 1 Chuck, chuck tender (IM) 6 9,914 306.14 320.00 315.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 21,137 297.56 316.00 307.72 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 10,194 528.04 555.00 546.42 130 4 Chuck, short rib 7 21,985 328.67 346.75 343.54 160 1 Round, bone-in 161 1 Round, boneless 3 5,815 297.00 318.00 315.09

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 13,382 296.00 326.00 311.90 168 1 Round, top inside round 15 292,271 260.67 289.16 262.24 168 3 Round, top inside round 10 25,447 284.50 305.00 287.37 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 70,646 293.35 310.60 298.18 171C 3 Round, eye of round (IM) 13 38,915 287.80 315.00 301.63 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 39,488 414.80 465.00 431.76 175 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 47,308 444.00 500.00 455.51 184 1 Loin, top butt, bnls, heavy 16 128,707 288.00 316.00 290.18 184 3 Loin, top butt, boneless 18 75,864 304.00 339.00 314.99 185A 4 Loin, bottom sirloin, flap 19 124,931 409.80 480.00 416.79 185B 1 Loin, ball-tip, bnls, heavy 10 28,132 362.14 394.65 379.35 185C 1 Loin, sirloin, tri-tip (IM) 9 55,032 360.00 384.44 362.40 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 113,033 1022.22 1239.00 1050.18 191A 4 Loin, butt tender, trimmed 5 1,028 1050.00 1102.50 1081.22 193 4 Flank, flank steak (IM) 10 10,478 442.39 484.00 453.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 16,807 117.41 163.00 159.62 121D 4 Plate, Inside Skirt (IM) 15 15,030 379.50 403.00 392.55 121C 4 Plate, Outside Skirt (IM) 6 4,220 560.00 584.40 576.99 121E 6 Outside Skirt, pld (IM) 7 10,360 837.00 870.60 862.16

Cap, Wedge Meat & (IM) Lean 30 266,239 360.00 400.00 363.91

Pectoral Meat 18 75,162 387.10 410.48 396.06 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 297,336 236.75 251.00 241.60 Ground Beef 75% 0 0 Ground Beef 81% 12 69,104 247.55 285.00 255.23 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 13,588 326.00 344.00 333.42 Ground Beef Chuck 80% 5 21,022 258.10 280.88 274.78 Ground Beef Round 85% 6 16,359 306.00 325.00 318.44 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% 13 90,068 256.15 285.90 264.42 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 24 630,800 108.00 122.00 114.47 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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