USDA Boxed Beef Cutout Midday Prices for September 22

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: 244.37 230.52 Change from prior day: 0.66 0.91 ------------------------------------------------------------------------------- Choice/Select spread: 13.84

Total Load Count (Cuts, Trimmings, Grids): 66 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 347.01 295.35

Primal Chuck 219.70 217.63

Primal Round 222.62 216.45

Primal Loin 300.90 273.71

Primal Brisket 196.62 194.85

Primal Short Plate 171.44 171.44

Primal Flank 121.60 119.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/19 56 33 22 29 140 243.71 229.61 09/18 91 47 27 52 216 244.88 232.09 09/17 107 64 27 39 237 245.91 232.32 09/16 78 59 23 21 181 247.64 232.96 09/15 60 51 15 22 148 249.02 233.28 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 246.23 232.05 -------------------------------------------------------------------------------- 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 32.28 loads 1,291,387 pounds

Select Cuts 12.37 loads 494,890 pounds

Trimmings 7.38 loads 295,172 pounds

Ground Beef 14.32 load 572,795 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 16 70,653 580.00 663.85 642.82 112A 3 Rib, ribeye, bnls, light 8 12,676 676.00 775.00 713.86 112A 3 Rib, ribeye, bnls, heavy 20 59,022 676.00 738.85 703.85 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 3,274 276.10 290.00 279.52 114A 3 Chuck, shoulder clod, trmd 10 50,222 285.00 300.00 293.90 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 2,408 325.00 340.60 336.08 114F 5 Chuck, clod tender (IM) 11 8,386 400.00 460.00 406.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 32,973 310.31 341.00 321.22 116B 1 Chuck, chuck tender (IM) 7 25,018 294.40 322.00 305.39

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 52,381 292.00 315.00 300.51 120A 3 Brisket, point/off, bnls 10 21,637 510.00 555.62 540.85 123A 3 Short Plate, short rib 15 32,977 559.00 566.00 560.55 130 4 Chuck, short rib 20 37,227 315.00 385.00 359.64 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 28,292 302.00 320.00 314.51 168 1 Round, top inside round 17 77,113 260.25 285.87 269.11 168 3 Round, top inside round 9 79,733 272.45 300.00 281.06 169 5 Round, top inside, denuded 11 39,397 330.00 344.00 332.92

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 21 55,492 292.89 324.00 308.55 171C 3 Round, eye of round (IM) 18 53,560 300.31 320.83 310.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 47,899 512.52 547.60 537.15 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 17,922 449.40 482.00 456.33 180 3 Loin, strip, bnls, 0x1 23 123,944 485.00 540.60 503.15 184 1 Loin, top butt, bnls, heavy 8 9,034 315.00 326.86 315.44 184 3 Loin, top butt, boneless 16 162,485 316.00 353.60 328.82 185A 4 Loin, bottom sirloin, flap 15 33,302 447.00 465.83 451.21 185B 1 Loin, ball-tip, bnls, heavy 15 72,935 370.70 400.00 377.13 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 4,690 524.93 540.45 537.36 189A 4 Loin, tndrloin, trmd, heavy 11 17,835 1250.00 1394.25 1320.64 191A 4 Loin, butt tender, trimmed 3 2,600 1145.60 1145.60 1145.60 193 4 Flank, flank steak (IM) 11 12,912 453.41 489.00 474.13 ------------------------------------------------------------------------------- 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 5 11,326 473.54 510.00 497.60 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 20 53,100 525.00 575.00 555.13 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 5,817 276.00 290.00 279.00 114A 3 Chuck, shoulder clod, trmd 3 7,993 292.00 299.00 293.27 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 29,495 355.00 390.00 362.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 39,627 305.00 340.00 310.01 116B 1 Chuck, chuck tender (IM) 4 7,965 305.00 320.00 309.56

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 11,030 295.65 315.00 305.21 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 84,849 285.00 312.00 287.98 168 1 Round, top inside round 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 0 0 171C 3 Round, eye of round (IM) 6 15,205 297.17 318.68 305.97 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 10,886 424.99 440.00 439.10 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 6 15,980 415.86 442.50 427.76 184 1 Loin, top butt, bnls, heavy 5 28,620 293.00 297.80 295.29 184 3 Loin, top butt, boneless 9 14,290 300.00 315.00 312.77 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 3 4,022 1083.00 1140.00 1105.23 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- 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) 16 25,790 340.00 395.20 360.40 121C 4 Plate, Outside Skirt (IM) 10 10,619 575.00 598.50 575.29 121E 6 Outside Skirt, pld (IM) 7 19,167 799.00 900.00 819.05

Cap, Wedge Meat & (IM) Lean 16 17,693 350.00 382.00 368.47

Pectoral Meat 11 19,924 377.00 410.00 392.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 190,069 225.00 240.15 233.49 Ground Beef 75% 0 0 Ground Beef 81% 11 100,444 233.73 263.00 237.41 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% Ground Beef Round 85% 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% 9 105,200 256.15 293.00 267.29 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 8 270,864 107.00 112.00 108.54 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.

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