USDA Boxed Beef Cutout Midday 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 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: 239.51 226.67 Change from prior day: 1.49 (0.16) ------------------------------------------------------------------------------- Choice/Select spread: 12.85

Total Load Count (Cuts, Trimmings, Grids): 136 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.25 288.10

Primal Chuck 216.19 212.44

Primal Round 221.65 217.97

Primal Loin 290.60 267.25

Primal Brisket 196.48 194.77

Primal Short Plate 167.63 167.63

Primal Flank 117.63 113.50 -------------------------------------------------------------------------------- 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 36.55 loads 1,461,929 pounds

Select Cuts 47.73 loads 1,909,153 pounds

Trimmings 32.48 loads 1,299,341 pounds

Ground Beef 19.27 load 770,826 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 13 17,584 610.00 696.75 640.79 112A 3 Rib, ribeye, bnls, light 5 24,758 690.00 749.25 735.12 112A 3 Rib, ribeye, bnls, heavy 29 62,758 684.00 723.00 708.10 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 67,248 275.00 290.00 280.85 114A 3 Chuck, shoulder clod, trmd 10 53,823 295.00 314.00 296.71 114D 3 Chuck, clod, top blade 8 10,007 344.17 395.00 370.32 114E 3 Chuck, clod, arm roast 8 44,879 335.00 341.00 335.89 114F 5 Chuck, clod tender (IM) 6 7,111 400.00 412.00 405.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 13,894 311.60 340.50 321.28 116B 1 Chuck, chuck tender (IM) 8 5,504 303.00 318.00 311.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 151,852 296.00 314.02 301.84 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 14,036 542.53 564.00 549.87 130 4 Chuck, short rib 16 42,445 335.50 385.00 344.47 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 28,973 295.00 324.25 305.37 168 1 Round, top inside round 20 64,948 262.94 281.00 265.12 168 3 Round, top inside round 10 42,162 271.00 289.43 275.18 169 5 Round, top inside, denuded 5 7,803 308.00 330.00 327.32

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 85,822 299.00 310.73 301.68 171C 3 Round, eye of round (IM) 14 29,470 304.00 325.00 314.46 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 43,064 505.00 549.25 509.62 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 2,556 432.00 432.00 432.00 180 3 Loin, strip, bnls, 0x1 23 38,744 482.93 530.00 494.70 184 1 Loin, top butt, bnls, heavy 17 86,090 300.00 345.00 306.98 184 3 Loin, top butt, boneless 19 65,770 319.50 369.73 321.57 185A 4 Loin, bottom sirloin, flap 18 59,893 403.00 452.60 414.75 185B 1 Loin, ball-tip, bnls, heavy 4 45,953 350.00 380.00 352.48 185C 1 Loin, sirloin, tri-tip (IM) 13 84,785 345.00 389.25 349.15 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 27,267 1232.69 1396.50 1297.69 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 6,322 415.00 460.50 436.97 ------------------------------------------------------------------------------- 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 22 15,348 479.43 505.00 496.60 112A 3 Rib, ribeye, bnls, light 5 12,507 552.73 621.75 568.42 112A 3 Rib, ribeye, bnls, heavy 48 69,384 531.00 604.00 551.49 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 60,116 269.96 287.00 278.66 114A 3 Chuck, shoulder clod, trmd 5 17,887 295.00 303.00 300.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 10,484 355.00 380.00 370.46 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 10 28,135 302.43 325.00 309.31 116B 1 Chuck, chuck tender (IM) 3 3,119 301.00 320.00 313.80

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 33 904,411 292.43 305.00 297.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 13,423 531.00 549.00 543.21 130 4 Chuck, short rib 5 11,035 340.00 345.00 343.23 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 6 9,382 263.00 272.00 266.02 168 3 Round, top inside round 9 70,349 263.00 294.00 272.77 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 26,651 292.00 320.00 296.58 171C 3 Round, eye of round (IM) 12 13,212 297.59 330.00 307.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 12,754 420.24 460.00 429.75 175 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 27 102,560 393.00 446.00 404.40 184 1 Loin, top butt, bnls, heavy 8 102,879 294.15 310.00 294.39 184 3 Loin, top butt, boneless 10 83,155 296.00 315.00 309.19 185A 4 Loin, bottom sirloin, flap 3 9,666 407.73 429.12 410.17 185B 1 Loin, ball-tip, bnls, heavy 8 14,908 330.00 383.91 363.91 185C 1 Loin, sirloin, tri-tip (IM) 5 45,686 343.53 369.70 344.56 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 24 35,341 1042.00 1100.00 1071.52 191A 4 Loin, butt tender, trimmed 8 6,248 1045.00 1055.00 1054.81 193 4 Flank, flank steak (IM) 5 3,935 400.00 445.00 412.67 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 3,689 129.43 135.00 130.17 121D 4 Plate, Inside Skirt (IM) 25 56,222 340.75 370.00 347.27 121C 4 Plate, Outside Skirt (IM) 12 15,940 551.50 601.00 565.05 121E 6 Outside Skirt, pld (IM) 3 2,780 749.75 837.25 785.72

Cap, Wedge Meat & (IM) Lean 32 134,745 348.00 392.75 356.96

Pectoral Meat 12 35,245 369.00 400.00 377.25 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 47,298 228.00 235.00 231.72 Ground Beef 75% Ground Beef 81% 16 241,320 234.40 256.00 238.01 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 20 249,007 223.73 285.00 247.61 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% 5 34,420 252.15 271.00 267.31 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 32 1,226,611 102.00 108.00 102.49 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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