USDA Boxed Beef Cutout Midday Prices for October 16

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: 249.47 235.32 Change from prior day: (1.02) (0.12) ------------------------------------------------------------------------------- Choice/Select spread: 14.15

Total Load Count (Cuts, Trimmings, Grids): 77 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 348.08 302.19

Primal Chuck 228.83 220.76

Primal Round 237.47 233.81

Primal Loin 295.52 269.87

Primal Brisket 202.98 199.82

Primal Short Plate 169.85 169.85

Primal Flank 118.34 115.61 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/15 80 70 38 24 212 250.49 235.44 10/14 59 50 14 18 141 249.41 236.08 10/13 64 38 21 28 151 248.31 236.41 10/10 57 30 12 28 127 247.67 234.74 10/09 66 73 35 23 197 247.06 234.85 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 248.59 235.50 -------------------------------------------------------------------------------- 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 51.28 loads 2,051,178 pounds

Select Cuts 16.58 loads 663,335 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 8.82 load 352,631 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 19 169,382 624.00 685.25 626.95 112A 3 Rib, ribeye, bnls, light 3 4,492 764.00 780.00 764.51 112A 3 Rib, ribeye, bnls, heavy 25 41,483 695.00 782.75 712.99 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 12 28,850 292.00 316.00 296.76 114A 3 Chuck, shoulder clod, trmd 6 8,781 319.00 333.50 321.52 114D 3 Chuck, clod, top blade 3 7,559 330.16 358.00 340.82 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 23,686 365.85 410.00 385.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 75,592 337.00 369.50 342.88 116B 1 Chuck, chuck tender (IM) 8 17,300 325.00 336.00 331.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 230,480 297.85 323.00 309.09 120A 3 Brisket, point/off, bnls 8 4,426 539.00 580.00 549.98 123A 3 Short Plate, short rib 6 11,056 547.00 576.00 570.59 130 4 Chuck, short rib 16 33,607 335.00 390.00 366.82 160 1 Round, bone-in 161 1 Round, boneless 5 11,570 301.75 306.00 302.95

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 83,484 298.00 344.00 314.29 168 1 Round, top inside round 18 58,241 270.00 311.00 287.32 168 3 Round, top inside round 12 84,889 279.00 309.75 283.84 169 5 Round, top inside, denuded 16 64,977 337.00 362.00 341.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,553 286.00 325.00 298.47 171B 3 Round, outside round 17 82,614 334.50 355.00 337.62 171C 3 Round, eye of round (IM) 22 76,233 345.00 369.50 355.10 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 7,883 528.00 564.00 561.32 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 9,367 468.00 514.75 486.28 180 3 Loin, strip, bnls, 0x1 29 73,219 511.00 582.75 522.60 184 1 Loin, top butt, bnls, heavy 5 1,547 340.00 347.75 346.11 184 3 Loin, top butt, boneless 29 263,173 335.00 364.00 337.92 185A 4 Loin, bottom sirloin, flap 12 27,040 428.00 514.00 448.38 185B 1 Loin, ball-tip, bnls, heavy 13 19,788 330.50 350.00 338.65 185C 1 Loin, sirloin, tri-tip (IM) 10 107,531 328.00 370.00 329.76 185D 4 Loin, tri-tip, pld (IM) 7 3,539 475.25 510.50 488.76 189A 4 Loin, tndrloin, trmd, heavy 30 140,931 1115.00 1390.00 1202.81 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 45,254 400.31 458.00 417.37 ------------------------------------------------------------------------------- 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 10 48,067 485.00 550.00 513.62 112A 3 Rib, ribeye, bnls, light 5 74,467 550.00 592.25 559.47 112A 3 Rib, ribeye, bnls, heavy 5 6,652 565.00 610.00 578.15 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 8,881 296.00 310.00 298.53 114A 3 Chuck, shoulder clod, trmd 6 24,136 310.00 334.00 319.55 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 11 12,589 365.85 380.00 368.82 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 14 73,920 317.00 359.25 332.83 116B 1 Chuck, chuck tender (IM) 3 5,747 325.00 339.00 328.31

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 20,474 300.00 323.00 301.27 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,980 560.00 566.00 564.04 130 4 Chuck, short rib 5 5,032 335.25 385.00 348.64 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 2,126 315.00 333.00 315.51 168 1 Round, top inside round 9 27,783 265.00 305.00 277.63 168 3 Round, top inside round 6 53,722 278.00 315.00 282.71 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 3 4,139 348.00 355.00 349.61 171C 3 Round, eye of round (IM) 4 13,176 336.00 351.47 341.66 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 13,656 426.00 500.00 436.90 175 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 9 5,324 408.00 490.50 453.97 184 1 Loin, top butt, bnls, heavy 5 5,602 300.00 305.00 301.68 184 3 Loin, top butt, boneless 9 39,042 305.00 339.00 309.88 185A 4 Loin, bottom sirloin, flap 4 18,981 415.00 446.00 421.79 185B 1 Loin, ball-tip, bnls, heavy 5 12,285 308.16 353.22 336.10 185C 1 Loin, sirloin, tri-tip (IM) 4 12,778 328.00 355.00 338.64 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 20,287 1093.00 1208.00 1137.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 16,138 400.31 440.00 403.69 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 16 21,833 349.50 369.00 360.34 121C 4 Plate, Outside Skirt (IM) 15 22,063 542.84 617.75 577.54 121E 6 Outside Skirt, pld (IM) 4 13,330 785.00 910.00 837.62

Cap, Wedge Meat & (IM) Lean 24 62,163 339.40 390.00 346.84

Pectoral Meat 17 32,518 370.00 400.00 384.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 68,203 226.50 249.00 237.49 Ground Beef 75% 0 0 Ground Beef 81% 10 54,910 259.00 275.00 264.46 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 12 105,458 260.00 283.00 262.69 Ground Beef Round 85% 0 0 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% 4 4,920 269.05 279.25 274.53 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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