USDA Boxed Beef Cutout Closing Prices for October 2

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: 238.45 227.33 Change from prior day: 0.31 0.15 ------------------------------------------------------------------------------- Choice/Select spread: 11.11

Total Load Count (Cuts, Trimmings, Grids): 235 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.88 288.95

Primal Chuck 214.45 214.37

Primal Round 221.36 219.68

Primal Loin 288.84 266.00

Primal Brisket 196.96 196.18

Primal Short Plate 165.64 165.64

Primal Flank 115.69 112.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/01 113 72 27 39 251 238.14 227.18 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.19 226.25 -------------------------------------------------------------------------------- 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 101.15 loads 4,045,932 pounds

Select Cuts 75.90 loads 3,035,871 pounds

Trimmings 37.82 loads 1,512,877 pounds

Ground Beef 20.38 load 815,334 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 46,387 605.00 645.00 613.81 112A 3 Rib, ribeye, bnls, light 13 28,331 695.50 776.00 743.39 112A 3 Rib, ribeye, bnls, heavy 49 392,921 670.00 730.00 677.81 113C 1 Chuck, semi-bnls, neck/off 8 26,333 256.00 290.30 265.86 114 1 Chuck, shoulder clod 9 33,336 281.00 303.00 289.34 114A 3 Chuck, shoulder clod, trmd 36 254,267 285.00 308.00 300.55 114D 3 Chuck, clod, top blade 5 19,667 330.17 390.00 337.88 114E 3 Chuck, clod, arm roast 13 129,846 301.00 385.00 352.50 114F 5 Chuck, clod tender (IM) 7 9,599 380.00 430.00 406.86 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 291,420 305.00 340.00 318.26 116B 1 Chuck, chuck tender (IM) 14 24,595 305.00 320.00 312.38

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 326,202 297.00 320.50 302.44 120A 3 Brisket, point/off, bnls 8 3,290 536.20 566.25 542.81 123A 3 Short Plate, short rib 10 27,624 540.00 571.25 563.97 130 4 Chuck, short rib 22 25,017 335.00 385.00 365.63 160 1 Round, bone-in 161 1 Round, boneless 7 12,027 280.00 306.00 300.04

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 47 273,917 289.00 325.75 300.78 168 1 Round, top inside round 37 391,917 260.00 283.78 264.95 168 3 Round, top inside round 27 206,036 260.59 292.70 273.59 169 5 Round, top inside, denuded 11 20,051 315.00 336.00 322.90

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 4,942 267.00 291.50 278.63 171B 3 Round, outside round 32 192,047 298.00 325.00 306.22 171C 3 Round, eye of round (IM) 33 109,890 294.73 341.00 319.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 150,683 486.00 549.00 500.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 8,604 435.60 481.00 448.37 180 3 Loin, strip, bnls, 0x1 30 83,137 487.60 565.50 498.36 184 1 Loin, top butt, bnls, heavy 7 27,876 305.00 330.00 309.62 184 3 Loin, top butt, boneless 15 42,536 320.80 348.00 327.87 185A 4 Loin, bottom sirloin, flap 38 185,622 389.61 490.50 417.74 185B 1 Loin, ball-tip, bnls, heavy 24 244,053 316.50 366.50 330.16 185C 1 Loin, sirloin, tri-tip (IM) 22 83,265 343.08 382.00 350.20 185D 4 Loin, tri-tip, pld (IM) 11 16,341 470.00 520.87 481.00 189A 4 Loin, tndrloin, trmd, heavy 16 38,133 1220.00 1401.25 1280.82 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 19,705 415.00 460.00 429.17 ------------------------------------------------------------------------------- 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 7 23,247 480.00 525.00 483.11 112A 3 Rib, ribeye, bnls, light 7 6,907 546.46 618.00 562.90 112A 3 Rib, ribeye, bnls, heavy 26 122,952 527.44 580.14 536.24 113C 1 Chuck, semi-bnls, neck/off 6 46,102 268.59 276.00 271.62 114 1 Chuck, shoulder clod 14 50,854 270.00 300.75 281.02 114A 3 Chuck, shoulder clod, trmd 23 176,020 295.00 315.75 301.82 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 2,341 365.00 391.00 367.71 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 31 129,197 295.00 345.75 313.40 116B 1 Chuck, chuck tender (IM) 16 62,976 305.00 319.00 309.49

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 41,872 297.00 315.75 301.37 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 13,676 536.48 555.00 551.03 130 4 Chuck, short rib 12 7,874 325.00 380.00 339.31 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 127,894 284.80 300.00 292.14 168 1 Round, top inside round 21 500,961 260.00 275.00 263.58 168 3 Round, top inside round 16 351,419 271.00 280.00 274.53 169 5 Round, top inside, denuded 5 7,345 314.00 340.00 317.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 130,640 294.00 330.00 301.22 171C 3 Round, eye of round (IM) 14 74,165 305.06 335.75 312.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 24,339 412.00 456.00 423.38 175 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 29 198,728 397.00 441.00 403.64 184 1 Loin, top butt, bnls, heavy 5 39,597 284.00 320.00 287.01 184 3 Loin, top butt, boneless 17 85,856 310.00 340.00 313.14 185A 4 Loin, bottom sirloin, flap 9 28,811 389.61 440.50 411.14 185B 1 Loin, ball-tip, bnls, heavy 12 45,308 316.50 367.78 330.74 185C 1 Loin, sirloin, tri-tip (IM) 17 69,981 342.32 362.50 345.54 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 49,079 1034.00 1103.00 1062.25 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 6,412 401.50 444.82 414.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 278,207 100.00 155.50 114.48 121D 4 Plate, Inside Skirt (IM) 29 105,589 331.69 370.00 343.54 121C 4 Plate, Outside Skirt (IM) 28 81,653 540.00 602.75 550.11 121E 6 Outside Skirt, pld (IM) 3 7,652 727.05 890.00 769.39

Cap, Wedge Meat & (IM) Lean 37 293,288 340.00 382.00 346.00

Pectoral Meat 23 35,350 362.00 400.00 374.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 205,658 214.00 239.00 229.47 Ground Beef 75% 0 0 Ground Beef 81% 33 248,838 220.00 259.98 234.38 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 4,700 329.36 336.39 330.29 Ground Beef Chuck 80% 20 204,876 220.00 261.00 246.00 Ground Beef Round 85% 8 20,718 294.75 306.39 304.30 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% 11 37,326 252.25 283.05 265.29 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 44 1,359,834 100.00 111.68 103.96 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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