USDA Boxed Beef Cutout Closing Prices for October 1

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: 238.14 227.18 Change from prior day: 0.11 0.73 ------------------------------------------------------------------------------- Choice/Select spread: 10.97

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

Primal Rib 341.13 285.97

Primal Chuck 214.84 215.45

Primal Round 220.19 219.92

Primal Loin 286.61 265.04

Primal Brisket 196.57 194.84

Primal Short Plate 166.88 166.88

Primal Flank 115.41 111.81 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/30 97 84 37 33 251 238.03 226.45 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.39 226.08 -------------------------------------------------------------------------------- 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 112.85 loads 4,514,118 pounds

Select Cuts 71.79 loads 2,871,405 pounds

Trimmings 27.39 loads 1,095,572 pounds

Ground Beef 38.82 load 1,552,875 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 44 64,545 605.00 687.25 621.92 112A 3 Rib, ribeye, bnls, light 27 158,396 721.95 775.75 734.28 112A 3 Rib, ribeye, bnls, heavy 130 118,894 672.72 775.20 704.95 113C 1 Chuck, semi-bnls, neck/off 15 116,537 260.22 292.75 265.19 114 1 Chuck, shoulder clod 14 29,752 278.00 290.00 283.03 114A 3 Chuck, shoulder clod, trmd 58 98,258 287.72 308.00 299.48 114D 3 Chuck, clod, top blade 7 56,263 330.17 375.20 332.82 114E 3 Chuck, clod, arm roast 7 8,560 335.00 360.00 351.67 114F 5 Chuck, clod tender (IM) 14 111,948 362.75 420.00 366.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 138 285,937 298.00 338.75 320.25 116B 1 Chuck, chuck tender (IM) 50 66,736 300.00 320.00 310.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 132 373,836 294.00 319.00 301.13 120A 3 Brisket, point/off, bnls 21 10,869 519.00 565.00 541.97 123A 3 Short Plate, short rib 36 26,165 550.00 568.00 562.14 130 4 Chuck, short rib 61 58,370 330.00 385.00 353.40 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 115 457,220 290.00 325.75 294.41 168 1 Round, top inside round 120 250,650 260.00 309.28 268.69 168 3 Round, top inside round 36 283,421 266.00 293.50 273.75 169 5 Round, top inside, denuded 13 24,233 295.00 340.00 308.42

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,644 267.00 280.00 272.43 171B 3 Round, outside round 60 137,350 293.00 325.40 306.44 171C 3 Round, eye of round (IM) 106 121,034 298.96 326.75 316.03 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 95,917 486.00 545.00 496.34 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 18 13,557 432.00 476.25 451.67 180 3 Loin, strip, bnls, 0x1 140 363,691 478.00 537.28 490.93 184 1 Loin, top butt, bnls, heavy 26 17,373 305.00 342.28 313.33 184 3 Loin, top butt, boneless 89 177,492 318.00 370.00 325.04 185A 4 Loin, bottom sirloin, flap 53 80,454 403.07 453.00 417.34 185B 1 Loin, ball-tip, bnls, heavy 32 29,184 330.00 382.00 350.07 185C 1 Loin, sirloin, tri-tip (IM) 21 119,404 343.08 371.00 348.38 185D 4 Loin, tri-tip, pld (IM) 31 41,723 480.00 556.00 504.43 189A 4 Loin, tndrloin, trmd, heavy 111 188,469 1165.00 1402.00 1201.72 191A 4 Loin, butt tender, trimmed 3 3,502 1181.00 1220.00 1191.05 193 4 Flank, flank steak (IM) 48 133,050 378.00 462.69 408.07 ------------------------------------------------------------------------------- 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 11,852 477.50 515.49 487.12 112A 3 Rib, ribeye, bnls, light 10 7,641 550.00 620.00 567.95 112A 3 Rib, ribeye, bnls, heavy 44 97,824 530.00 581.00 546.09 113C 1 Chuck, semi-bnls, neck/off 17 227,994 264.73 280.21 269.66 114 1 Chuck, shoulder clod 11 22,962 277.75 290.00 283.14 114A 3 Chuck, shoulder clod, trmd 19 77,531 295.00 303.00 299.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 17,032 340.33 400.00 358.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 196,791 290.00 340.00 311.29 116B 1 Chuck, chuck tender (IM) 25 32,836 297.96 320.00 309.01

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 30 184,047 294.00 320.00 300.09 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 19 23,649 325.00 380.15 336.95 160 1 Round, bone-in 161 1 Round, boneless 9 6,589 285.00 301.75 290.93

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 154,616 290.00 313.00 296.51 168 1 Round, top inside round 22 72,669 260.00 280.00 264.25 168 3 Round, top inside round 28 134,973 266.00 283.65 275.16 169 5 Round, top inside, denuded 5 8,913 298.00 341.75 302.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,078 267.00 280.00 270.74 171B 3 Round, outside round 21 199,216 290.00 325.00 298.46 171C 3 Round, eye of round (IM) 27 56,644 300.00 330.00 316.49 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 47,026 421.75 496.00 436.89 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 33 85,727 390.00 441.00 409.56 184 1 Loin, top butt, bnls, heavy 20 146,425 280.30 325.00 298.81 184 3 Loin, top butt, boneless 34 53,349 299.50 339.00 308.70 185A 4 Loin, bottom sirloin, flap 10 93,660 400.00 435.00 402.13 185B 1 Loin, ball-tip, bnls, heavy 13 22,934 340.00 371.28 345.83 185C 1 Loin, sirloin, tri-tip (IM) 8 56,758 332.78 369.42 339.16 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 27,902 1065.68 1140.00 1098.86 191A 4 Loin, butt tender, trimmed 9 11,405 1027.07 1100.00 1039.87 193 4 Flank, flank steak (IM) 6 42,651 378.00 430.00 383.27 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 18 449,051 101.00 170.50 110.34 121D 4 Plate, Inside Skirt (IM) 28 70,315 340.00 370.00 346.10 121C 4 Plate, Outside Skirt (IM) 10 6,742 555.25 585.00 575.79 121E 6 Outside Skirt, pld (IM) 7 10,697 775.00 827.50 776.94

Cap, Wedge Meat & (IM) Lean 57 409,095 339.90 381.75 348.47

Pectoral Meat 28 69,498 365.00 404.00 378.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 49 144,473 217.50 249.28 229.38 Ground Beef 75% Ground Beef 81% 93 551,267 220.00 283.00 240.72 Ground Beef 85% Ground Beef 90% Ground Beef 93% 23 72,228 330.00 338.50 337.31 Ground Beef Chuck 80% 33 141,430 220.00 260.00 242.97 Ground Beef Round 85% 32 99,080 296.00 326.00 300.14 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% 21 271,040 242.80 271.00 262.40 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 32 1,095,572 101.00 108.50 103.94 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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