USDA Boxed Beef Cutout Closing Prices for September 30

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: 238.03 226.45 Change from prior day: 0.01 (0.38) ------------------------------------------------------------------------------- Choice/Select spread: 11.58

Total Load Count (Cuts, Trimmings, Grids): 251 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 336.68 285.82

Primal Chuck 215.12 214.24

Primal Round 220.86 218.37

Primal Loin 286.93 264.67

Primal Brisket 196.40 194.74

Primal Short Plate 167.30 167.30

Primal Flank 117.61 113.21 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/29 81 57 16 18 172 238.02 226.83 09/26 88 38 21 37 185 237.66 225.48 09/25 85 59 16 44 204 239.11 225.34 09/24 110 101 22 47 281 239.13 226.31 09/23 108 55 43 27 233 239.17 227.29 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.62 226.25 -------------------------------------------------------------------------------- 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 97.28 loads 3,891,152 pounds

Select Cuts 83.51 loads 3,340,447 pounds

Trimmings 37.40 loads 1,496,114 pounds

Ground Beef 33.04 load 1,321,710 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 21 25,329 601.00 696.75 631.99 112A 3 Rib, ribeye, bnls, light 7 26,466 690.00 768.00 736.55 112A 3 Rib, ribeye, bnls, heavy 44 93,185 661.65 725.00 697.34 113C 1 Chuck, semi-bnls, neck/off 4 15,650 257.25 289.25 269.57 114 1 Chuck, shoulder clod 12 78,425 275.00 296.98 281.13 114A 3 Chuck, shoulder clod, trmd 31 395,018 283.25 314.00 297.39 114D 3 Chuck, clod, top blade 9 11,438 344.17 395.00 371.50 114E 3 Chuck, clod, arm roast 13 69,027 335.00 381.00 348.19 114F 5 Chuck, clod tender (IM) 7 8,352 400.00 435.20 409.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 120,271 311.60 340.50 324.09 116B 1 Chuck, chuck tender (IM) 14 15,349 303.00 318.00 309.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 270,415 296.00 314.02 301.30 120A 3 Brisket, point/off, bnls 3 3,343 511.00 550.00 517.03 123A 3 Short Plate, short rib 12 20,127 542.53 565.00 554.27 130 4 Chuck, short rib 21 46,882 335.50 385.00 345.44 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 70,103 290.00 324.25 300.68 168 1 Round, top inside round 35 374,223 262.00 281.00 262.62 168 3 Round, top inside round 25 172,674 268.00 289.75 273.68 169 5 Round, top inside, denuded 13 28,337 308.00 341.25 327.21

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 3,024 276.00 289.75 280.95 171B 3 Round, outside round 27 168,571 291.25 320.00 299.58 171C 3 Round, eye of round (IM) 20 49,278 304.00 325.00 312.56 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 173,004 483.08 549.25 490.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 7,665 432.00 457.00 446.63 180 3 Loin, strip, bnls, 0x1 55 412,246 470.71 530.00 481.39 184 1 Loin, top butt, bnls, heavy 19 88,086 300.00 345.00 307.37 184 3 Loin, top butt, boneless 33 200,105 319.50 369.73 321.42 185A 4 Loin, bottom sirloin, flap 28 92,595 392.78 486.00 423.08 185B 1 Loin, ball-tip, bnls, heavy 16 158,401 339.00 380.00 343.78 185C 1 Loin, sirloin, tri-tip (IM) 17 137,743 343.53 389.25 347.16 185D 4 Loin, tri-tip, pld (IM) 6 1,458 501.00 537.60 510.02 189A 4 Loin, tndrloin, trmd, heavy 35 172,873 1115.00 1396.50 1200.09 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 15,133 401.00 460.50 429.27 ------------------------------------------------------------------------------- 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 29 66,509 450.71 505.00 476.57 112A 3 Rib, ribeye, bnls, light 11 57,135 549.00 621.75 554.41 112A 3 Rib, ribeye, bnls, heavy 61 154,891 518.65 604.00 538.89 113C 1 Chuck, semi-bnls, neck/off 7 7,043 264.73 285.00 272.77 114 1 Chuck, shoulder clod 8 68,379 269.96 287.00 278.89 114A 3 Chuck, shoulder clod, trmd 9 73,238 294.00 305.00 299.86 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 13,954 355.00 398.00 373.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 78,490 294.00 340.00 309.66 116B 1 Chuck, chuck tender (IM) 6 5,629 301.00 320.00 311.65

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 920,291 292.43 305.00 297.66 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 16,606 531.00 549.00 541.79 130 4 Chuck, short rib 11 23,962 324.00 380.00 343.33 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 1,824 290.00 325.00 298.13 168 1 Round, top inside round 11 40,322 262.00 272.00 263.23 168 3 Round, top inside round 19 112,022 263.00 294.00 275.26 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 33,069 292.00 325.00 298.87 171C 3 Round, eye of round (IM) 15 25,857 297.59 330.00 304.89 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 37,079 401.00 460.00 417.20 175 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 42 333,148 390.00 446.25 397.43 184 1 Loin, top butt, bnls, heavy 8 102,879 294.15 310.00 294.39 184 3 Loin, top butt, boneless 27 414,491 296.00 330.00 306.32 185A 4 Loin, bottom sirloin, flap 8 16,578 407.73 450.00 412.37 185B 1 Loin, ball-tip, bnls, heavy 16 29,330 330.00 383.91 354.47 185C 1 Loin, sirloin, tri-tip (IM) 7 75,829 343.53 369.70 344.17 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 41,198 1042.00 1243.00 1085.50 191A 4 Loin, butt tender, trimmed 9 9,070 1013.99 1055.00 1042.11 193 4 Flank, flank steak (IM) 10 19,049 385.00 445.00 395.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 17,466 101.00 165.00 121.11 121D 4 Plate, Inside Skirt (IM) 35 73,330 340.75 370.70 349.19 121C 4 Plate, Outside Skirt (IM) 20 24,531 544.00 605.00 566.32 121E 6 Outside Skirt, pld (IM) 5 3,151 749.75 846.96 792.23

Cap, Wedge Meat & (IM) Lean 74 344,388 339.00 392.75 348.38

Pectoral Meat 18 49,381 369.00 400.00 376.51 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 181,587 210.00 244.96 228.52 Ground Beef 75% Ground Beef 81% 25 301,852 233.25 256.00 237.92 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 41,888 320.00 338.50 320.79 Ground Beef Chuck 80% 22 320,990 238.48 285.00 248.25 Ground Beef Round 85% 8 17,709 300.00 314.00 303.27 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% 34 154,661 241.69 281.05 263.73 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 40 1,409,384 102.00 108.00 102.67 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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