USDA Boxed Beef Cutout Closing Prices for October 7

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: 243.88 232.26 Change from prior day: 2.74 3.09 ------------------------------------------------------------------------------- Choice/Select spread: 11.62

Total Load Count (Cuts, Trimmings, Grids): 171 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 343.45 296.82

Primal Chuck 220.66 216.23

Primal Round 230.83 230.66

Primal Loin 292.14 268.77

Primal Brisket 199.70 201.20

Primal Short Plate 167.71 167.70

Primal Flank 114.44 112.82 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/06 76 30 28 31 165 241.14 229.17 10/03 71 42 26 28 167 238.32 226.36 10/02 101 76 38 20 235 238.45 227.33 10/01 113 72 27 39 251 238.14 227.18 09/30 97 84 37 33 251 238.03 226.45 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.82 227.30 -------------------------------------------------------------------------------- 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 60.41 loads 2,416,308 pounds

Select Cuts 41.05 loads 1,642,122 pounds

Trimmings 34.88 loads 1,395,138 pounds

Ground Beef 35.09 load 1,403,781 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 24 91,832 600.00 701.75 623.95 112A 3 Rib, ribeye, bnls, light 10 63,891 700.00 781.75 734.71 112A 3 Rib, ribeye, bnls, heavy 27 74,501 685.00 755.00 698.37 113C 1 Chuck, semi-bnls, neck/off 6 8,542 272.00 300.00 289.30 114 1 Chuck, shoulder clod 13 56,532 285.00 311.00 295.51 114A 3 Chuck, shoulder clod, trmd 18 72,056 298.73 320.00 311.89 114D 3 Chuck, clod, top blade 8 8,957 346.00 372.00 365.20 114E 3 Chuck, clod, arm roast 13 59,257 352.00 415.20 387.60 114F 5 Chuck, clod tender (IM) 6 3,738 380.00 405.00 389.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 215,448 327.00 353.00 338.88 116B 1 Chuck, chuck tender (IM) 13 37,714 307.00 329.82 320.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 196,730 300.00 323.00 307.30 120A 3 Brisket, point/off, bnls 16 5,301 536.00 570.50 552.76 123A 3 Short Plate, short rib 20 28,611 544.00 580.00 560.17 130 4 Chuck, short rib 24 32,490 335.00 390.00 346.02 160 1 Round, bone-in 4 2,077 285.00 295.00 287.70 161 1 Round, boneless 3 19,851 291.50 296.25 291.58

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 126,450 292.73 331.50 311.71 168 1 Round, top inside round 18 62,304 265.00 299.65 277.69 168 3 Round, top inside round 20 100,952 283.37 310.00 300.78 169 5 Round, top inside, denuded 17 20,216 311.00 357.00 336.23

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 42,378 280.84 289.25 285.00 171B 3 Round, outside round 19 102,071 306.73 336.50 329.37 171C 3 Round, eye of round (IM) 33 68,051 310.00 352.00 332.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 69,565 489.00 564.00 523.45 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 5,459 452.00 500.00 484.96 180 3 Loin, strip, bnls, 0x1 36 77,883 472.00 551.00 513.54 184 1 Loin, top butt, bnls, heavy 3 7,470 305.00 342.28 325.85 184 3 Loin, top butt, boneless 24 49,019 330.00 362.00 340.24 185A 4 Loin, bottom sirloin, flap 18 37,773 420.00 491.00 460.74 185B 1 Loin, ball-tip, bnls, heavy 13 28,087 313.00 352.00 326.81 185C 1 Loin, sirloin, tri-tip (IM) 9 47,698 345.31 401.00 348.20 185D 4 Loin, tri-tip, pld (IM) 10 12,923 478.75 510.42 481.60 189A 4 Loin, tndrloin, trmd, heavy 20 242,058 1170.00 1400.75 1181.78 191A 4 Loin, butt tender, trimmed 4 2,540 1175.00 1190.00 1186.89 193 4 Flank, flank steak (IM) 27 71,149 401.00 450.25 411.98 ------------------------------------------------------------------------------- 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 12 14,406 482.00 515.37 498.87 112A 3 Rib, ribeye, bnls, light 19 141,053 550.00 623.00 559.98 112A 3 Rib, ribeye, bnls, heavy 31 173,988 545.00 616.28 560.21 113C 1 Chuck, semi-bnls, neck/off 7 12,342 269.73 300.00 286.22 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 15 148,001 307.00 320.00 308.93 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 5,379 362.00 396.00 372.11 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 30 176,659 311.00 347.25 331.42 116B 1 Chuck, chuck tender (IM) 12 47,705 313.00 333.75 317.33

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 31,468 297.73 317.69 310.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 12,023 335.00 364.67 347.03 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 25 153,904 292.73 325.00 316.47 168 1 Round, top inside round 8 12,071 275.73 299.65 288.19 168 3 Round, top inside round 11 74,618 273.00 310.50 299.56 169 5 Round, top inside, denuded 6 7,239 334.78 350.00 340.96

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 41,444 299.73 340.00 320.79 171C 3 Round, eye of round (IM) 11 18,483 313.73 353.00 340.98 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 19,990 422.00 492.00 439.84 175 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 31 24,346 398.00 466.00 427.86 184 1 Loin, top butt, bnls, heavy 5 2,614 300.00 312.19 307.41 184 3 Loin, top butt, boneless 37 69,511 301.00 342.00 319.84 185A 4 Loin, bottom sirloin, flap 8 17,438 420.00 460.00 431.16 185B 1 Loin, ball-tip, bnls, heavy 7 82,252 308.00 345.00 325.83 185C 1 Loin, sirloin, tri-tip (IM) 4 4,692 349.48 359.00 356.77 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 28,216 1057.50 1115.00 1072.14 191A 4 Loin, butt tender, trimmed 14 19,766 1036.00 1120.00 1069.60 193 4 Flank, flank steak (IM) 20 77,314 389.00 436.00 399.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 21,592 129.48 174.00 161.27 121D 4 Plate, Inside Skirt (IM) 20 20,668 340.00 375.00 359.42 121C 4 Plate, Outside Skirt (IM) 10 12,510 545.00 601.00 573.52 121E 6 Outside Skirt, pld (IM) 5 4,288 802.31 890.00 822.11

Cap, Wedge Meat & (IM) Lean 44 256,018 328.02 410.50 347.81

Pectoral Meat 12 19,652 375.00 405.50 383.95 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 157,086 220.00 244.00 234.97 Ground Beef 75% Ground Beef 81% 43 383,154 236.89 270.00 255.87 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 2,455 325.28 352.00 345.34 Ground Beef Chuck 80% 19 224,453 249.29 285.00 261.74 Ground Beef Round 85% 10 24,943 300.43 325.00 306.51 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% 27 131,454 242.15 285.90 257.43 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 41 1,089,572 101.78 117.12 106.39 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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