USDA Boxed Beef Cutout Closing Prices for October 8

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: 246.55 234.48 Change from prior day: 2.67 2.22 ------------------------------------------------------------------------------- Choice/Select spread: 12.08

Total Load Count (Cuts, Trimmings, Grids): 228 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 344.65 297.72

Primal Chuck 224.34 220.72

Primal Round 234.64 233.98

Primal Loin 294.69 269.30

Primal Brisket 200.07 199.38

Primal Short Plate 167.93 167.93

Primal Flank 115.14 113.04 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/07 60 41 35 35 171 243.88 232.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 239.99 228.46 -------------------------------------------------------------------------------- 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 87.45 loads 3,498,109 pounds

Select Cuts 46.54 loads 1,861,511 pounds

Trimmings 52.43 loads 2,097,219 pounds

Ground Beef 41.24 load 1,649,706 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 41 161,859 600.00 691.69 605.98 112A 3 Rib, ribeye, bnls, light 20 30,797 710.00 816.00 761.25 112A 3 Rib, ribeye, bnls, heavy 131 201,739 684.69 760.00 708.91 113C 1 Chuck, semi-bnls, neck/off 14 54,828 282.00 301.75 291.05 114 1 Chuck, shoulder clod 17 39,437 286.00 316.00 295.20 114A 3 Chuck, shoulder clod, trmd 52 111,042 298.00 339.00 313.20 114D 3 Chuck, clod, top blade 8 62,289 355.00 395.00 359.78 114E 3 Chuck, clod, arm roast 5 41,906 359.00 380.05 359.51 114F 5 Chuck, clod tender (IM) 12 8,481 385.00 450.00 400.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 123 285,101 320.00 356.00 342.58 116B 1 Chuck, chuck tender (IM) 39 62,788 314.00 330.00 323.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 110 398,672 300.00 321.00 306.96 120A 3 Brisket, point/off, bnls 11 5,654 537.00 550.00 548.53 123A 3 Short Plate, short rib 34 53,233 550.00 575.00 568.01 130 4 Chuck, short rib 56 33,591 335.50 390.00 355.26 160 1 Round, bone-in 4 5,114 258.00 290.00 279.02 161 1 Round, boneless 5 2,039 300.00 305.00 301.82

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 103 82,485 300.10 334.75 314.66 168 1 Round, top inside round 115 149,020 265.00 307.60 286.55 168 3 Round, top inside round 28 228,390 278.00 310.00 298.14 169 5 Round, top inside, denuded 15 19,536 319.00 357.00 352.04

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,994 270.00 301.50 289.84 171B 3 Round, outside round 56 185,685 311.00 349.00 334.24 171C 3 Round, eye of round (IM) 85 63,815 315.00 354.50 339.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 22,820 520.00 550.34 543.38 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 9,255 460.00 516.00 469.92 180 3 Loin, strip, bnls, 0x1 119 86,808 490.00 565.25 521.42 184 1 Loin, top butt, bnls, heavy 26 24,414 303.00 335.00 322.43 184 3 Loin, top butt, boneless 75 127,869 327.00 359.00 338.05 185A 4 Loin, bottom sirloin, flap 54 51,043 423.00 450.00 435.45 185B 1 Loin, ball-tip, bnls, heavy 34 110,247 313.00 366.75 327.19 185C 1 Loin, sirloin, tri-tip (IM) 14 36,355 350.00 369.25 363.46 185D 4 Loin, tri-tip, pld (IM) 21 8,172 479.25 510.00 495.75 189A 4 Loin, tndrloin, trmd, heavy 89 245,274 1114.79 1300.98 1194.49 191A 4 Loin, butt tender, trimmed 5 3,069 1169.20 1250.00 1197.07 193 4 Flank, flank steak (IM) 24 60,000 405.25 460.00 418.20 ------------------------------------------------------------------------------- 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 18 9,894 491.75 530.50 507.21 112A 3 Rib, ribeye, bnls, light 17 74,664 550.00 620.00 585.63 112A 3 Rib, ribeye, bnls, heavy 64 134,366 548.00 619.00 559.81 113C 1 Chuck, semi-bnls, neck/off 10 37,111 270.53 300.00 283.68 114 1 Chuck, shoulder clod 9 27,386 291.00 305.00 294.61 114A 3 Chuck, shoulder clod, trmd 20 92,246 304.00 322.60 310.86 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 16,673 369.79 400.00 376.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 93,856 317.00 350.00 332.88 116B 1 Chuck, chuck tender (IM) 12 9,419 308.00 335.00 328.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 88,346 301.00 315.00 304.22 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 15,797 472.00 565.00 519.32 130 4 Chuck, short rib 5 13,302 339.50 359.00 342.00 160 1 Round, bone-in 161 1 Round, boneless 4 2,405 295.00 304.75 298.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 46,440 307.00 325.00 314.01 168 1 Round, top inside round 19 26,317 270.00 300.00 294.24 168 3 Round, top inside round 14 98,394 281.00 310.00 297.46 169 5 Round, top inside, denuded 7 5,620 337.00 357.00 353.93

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 4,578 289.86 308.28 298.31 171B 3 Round, outside round 11 99,083 307.00 340.00 316.95 171C 3 Round, eye of round (IM) 28 67,747 309.00 352.00 342.62 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 84,743 429.55 465.00 437.91 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 32 62,910 405.00 466.75 431.08 184 1 Loin, top butt, bnls, heavy 17 20,782 296.00 325.00 303.52 184 3 Loin, top butt, boneless 28 198,383 309.50 340.75 317.31 185A 4 Loin, bottom sirloin, flap 11 53,810 413.00 435.00 428.00 185B 1 Loin, ball-tip, bnls, heavy 19 127,259 308.00 355.00 318.88 185C 1 Loin, sirloin, tri-tip (IM) 6 16,894 339.40 360.00 345.15 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 50 86,564 1065.91 1250.00 1102.75 191A 4 Loin, butt tender, trimmed 5 1,708 1075.00 1120.00 1109.34 193 4 Flank, flank steak (IM) 10 31,446 385.00 435.00 404.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 43 151,765 345.00 377.00 352.06 121C 4 Plate, Outside Skirt (IM) 17 20,877 551.50 600.50 576.76 121E 6 Outside Skirt, pld (IM) 7 11,705 770.00 910.00 784.45

Cap, Wedge Meat & (IM) Lean 45 103,328 338.00 386.50 353.64

Pectoral Meat 21 31,564 370.00 410.00 389.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 54 204,994 220.00 249.96 234.71 Ground Beef 75% Ground Beef 81% 81 409,484 229.80 272.00 250.89 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 81,837 310.15 346.00 339.36 Ground Beef Chuck 80% 41 271,724 234.73 275.00 264.98 Ground Beef Round 85% 35 120,246 280.15 322.00 307.61 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% 17 118,044 233.41 277.25 256.96 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 56 2,055,919 98.00 112.00 106.84 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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