USDA Boxed Beef Cutout Midday Prices for September 24

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: 238.98 227.05 Change from prior day: (0.19) (0.24) ------------------------------------------------------------------------------- Choice/Select spread: 11.93

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 332.83 291.52

Primal Chuck 215.95 209.84

Primal Round 221.48 220.02

Primal Loin 289.69 267.05

Primal Brisket 196.34 195.57

Primal Short Plate 171.28 171.28

Primal Flank 121.86 115.01 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/23 108 55 43 27 233 239.17 227.29 09/22 70 40 30 21 161 243.02 228.47 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 243.34 229.95 -------------------------------------------------------------------------------- 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 63.49 loads 2,539,564 pounds

Select Cuts 63.55 loads 2,541,892 pounds

Trimmings 16.63 loads 665,138 pounds

Ground Beef 25.16 load 1,006,240 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 19 69,406 575.00 666.75 617.33 112A 3 Rib, ribeye, bnls, light 32 84,897 680.00 797.00 704.94 112A 3 Rib, ribeye, bnls, heavy 60 443,325 659.00 780.00 673.39 113C 1 Chuck, semi-bnls, neck/off 5 24,850 266.00 290.00 272.16 114 1 Chuck, shoulder clod 7 13,416 277.00 290.00 282.76 114A 3 Chuck, shoulder clod, trmd 26 147,480 285.00 305.40 295.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 11,230 400.00 418.00 410.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 163,492 294.00 340.40 311.92 116B 1 Chuck, chuck tender (IM) 13 18,767 299.66 331.96 307.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 105,282 295.00 312.00 299.54 120A 3 Brisket, point/off, bnls 14 8,559 535.00 565.40 542.50 123A 3 Short Plate, short rib 14 28,190 532.00 565.00 549.08 130 4 Chuck, short rib 27 77,891 330.00 385.00 339.35 160 1 Round, bone-in 4 8,673 272.00 288.69 277.52 161 1 Round, boneless 3 9,916 287.00 292.00 287.07

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 96,523 294.00 320.00 300.98 168 1 Round, top inside round 27 53,120 261.81 303.00 273.82 168 3 Round, top inside round 13 47,895 270.00 302.00 277.08 169 5 Round, top inside, denuded 16 49,124 316.00 340.00 331.15

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,348 259.00 286.00 265.90 171B 3 Round, outside round 24 100,267 279.00 320.00 292.47 171C 3 Round, eye of round (IM) 27 38,447 296.00 329.00 312.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 34,508 492.74 547.02 526.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 13,967 432.00 477.00 441.47 180 3 Loin, strip, bnls, 0x1 42 89,739 465.00 557.00 488.45 184 1 Loin, top butt, bnls, heavy 20 121,175 292.15 340.00 295.82 184 3 Loin, top butt, boneless 24 270,532 315.00 354.75 320.22 185A 4 Loin, bottom sirloin, flap 18 22,550 421.00 491.00 457.47 185B 1 Loin, ball-tip, bnls, heavy 18 45,079 350.00 385.00 360.56 185C 1 Loin, sirloin, tri-tip (IM) 10 8,343 380.00 409.25 385.29 185D 4 Loin, tri-tip, pld (IM) 6 36,079 499.90 524.25 501.57 189A 4 Loin, tndrloin, trmd, heavy 25 34,627 1220.00 1359.00 1241.70 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 12,311 400.12 460.00 446.09 ------------------------------------------------------------------------------- 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 13 21,853 466.00 513.00 476.27 112A 3 Rib, ribeye, bnls, light 11 7,145 565.00 643.00 573.10 112A 3 Rib, ribeye, bnls, heavy 47 120,583 521.00 600.00 547.79 113C 1 Chuck, semi-bnls, neck/off 14 21,856 259.00 290.00 272.48 114 1 Chuck, shoulder clod 10 70,568 268.00 290.00 273.45 114A 3 Chuck, shoulder clod, trmd 16 83,659 284.50 305.00 289.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 3,860 380.00 425.00 394.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 734,069 278.96 325.00 289.72 116B 1 Chuck, chuck tender (IM) 15 11,482 308.00 331.96 313.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 102,909 293.97 325.00 296.95 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 13 7,106 340.00 345.12 340.37 160 1 Round, bone-in 161 1 Round, boneless 6 5,750 288.00 301.75 291.63

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 18,826 295.00 313.00 303.47 168 1 Round, top inside round 10 9,726 265.00 282.00 276.03 168 3 Round, top inside round 18 197,257 269.20 291.75 271.50 169 5 Round, top inside, denuded 4 3,568 330.00 338.75 334.77

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 78,215 273.50 320.00 295.27 171C 3 Round, eye of round (IM) 24 53,586 300.00 325.00 309.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 24,980 430.00 502.00 441.59 175 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 28 32,437 420.00 460.00 427.51 184 1 Loin, top butt, bnls, heavy 16 258,100 281.14 300.00 281.96 184 3 Loin, top butt, boneless 33 221,487 286.00 337.00 306.26 185A 4 Loin, bottom sirloin, flap 7 25,842 396.20 424.00 413.58 185B 1 Loin, ball-tip, bnls, heavy 12 87,486 344.97 374.75 351.95 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 54,940 1022.26 1271.75 1071.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 67,878 390.00 460.00 401.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 5,818 135.00 140.00 136.27 121D 4 Plate, Inside Skirt (IM) 26 137,412 349.33 395.00 368.37 121C 4 Plate, Outside Skirt (IM) 13 16,803 560.00 601.50 573.94 121E 6 Outside Skirt, pld (IM) 3 6,989 719.00 840.00 775.12

Cap, Wedge Meat & (IM) Lean 38 76,399 361.00 395.00 376.57

Pectoral Meat 21 77,405 372.00 410.00 384.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 37 314,259 231.75 258.00 235.92 Ground Beef 75% Ground Beef 81% 61 213,695 241.45 280.00 252.67 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 30 90,576 329.67 353.50 340.82 Ground Beef Chuck 80% 30 90,985 258.26 274.96 269.34 Ground Beef Round 85% 30 82,556 306.00 319.00 310.17 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% 7 48,400 267.25 286.00 274.26 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 16 623,738 106.00 112.00 107.77 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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