USDA Boxed Beef Cutout Midday Prices for October 20

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: 249.80 234.67 Change from prior day: 0.64 (0.11) ------------------------------------------------------------------------------- Choice/Select spread: 15.13

Total Load Count (Cuts, Trimmings, Grids): 68 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 351.33 294.67

Primal Chuck 230.56 220.00

Primal Round 236.74 232.48

Primal Loin 294.56 272.80

Primal Brisket 202.66 203.24

Primal Short Plate 167.83 167.83

Primal Flank 117.29 118.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/17 46 30 1 28 105 249.16 234.78 10/16 81 33 6 20 139 248.92 234.92 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.26 235.53 -------------------------------------------------------------------------------- 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 34.23 loads 1,369,214 pounds

Select Cuts 21.41 loads 856,505 pounds

Trimmings 0.04 loads 1,750 pounds

Ground Beef 12.77 load 510,880 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 67,674 613.15 700.00 617.78 112A 3 Rib, ribeye, bnls, light 5 5,581 735.21 790.00 753.67 112A 3 Rib, ribeye, bnls, heavy 8 24,285 695.00 735.21 725.93 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 10 55,213 275.00 315.00 305.71 114A 3 Chuck, shoulder clod, trmd 8 70,993 307.00 330.45 318.81 114D 3 Chuck, clod, top blade 3 7,703 346.00 380.00 357.89 114E 3 Chuck, clod, arm roast 17 90,756 331.15 406.05 379.28 114F 5 Chuck, clod tender (IM) 7 18,500 376.90 400.00 381.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 82,084 346.00 373.00 363.70 116B 1 Chuck, chuck tender (IM) 8 13,789 325.00 335.00 330.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 58,470 302.20 320.00 310.36 120A 3 Brisket, point/off, bnls 7 11,306 540.00 558.98 540.67 123A 3 Short Plate, short rib 16 31,780 565.00 575.85 572.93 130 4 Chuck, short rib 18 31,794 335.00 390.00 364.68 160 1 Round, bone-in 3 1,684 295.00 316.55 299.88 161 1 Round, boneless 3 1,916 301.47 306.00 304.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 64,027 302.00 330.00 318.64 168 1 Round, top inside round 9 26,203 270.00 299.04 284.50 168 3 Round, top inside round 8 122,864 278.70 302.00 281.40 169 5 Round, top inside, denuded 16 80,478 331.15 362.00 335.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 121,902 335.69 374.60 356.03 171C 3 Round, eye of round (IM) 23 43,868 324.25 362.00 348.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 48,908 524.58 565.00 534.19 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 8,241 475.00 498.00 476.23 180 3 Loin, strip, bnls, 0x1 21 56,282 510.00 580.00 527.17 184 1 Loin, top butt, bnls, heavy 5 2,489 318.00 340.00 322.62 184 3 Loin, top butt, boneless 13 37,000 325.00 355.00 338.09 185A 4 Loin, bottom sirloin, flap 6 9,133 435.00 445.00 437.42 185B 1 Loin, ball-tip, bnls, heavy 4 3,046 340.00 341.00 340.26 185C 1 Loin, sirloin, tri-tip (IM) 5 16,528 330.00 355.00 332.18 185D 4 Loin, tri-tip, pld (IM) 8 4,896 479.45 495.00 482.66 189A 4 Loin, tndrloin, trmd, heavy 16 26,495 1205.00 1430.50 1275.17 191A 4 Loin, butt tender, trimmed 8 4,738 1185.60 1216.00 1198.30 193 4 Flank, flank steak (IM) 8 8,258 421.46 445.00 428.84 ------------------------------------------------------------------------------- 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 3 1,699 491.02 522.00 502.43 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 12 41,819 549.50 615.00 566.53 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 48,653 292.00 310.00 299.66 114A 3 Chuck, shoulder clod, trmd 8 239,537 290.00 290.00 290.00 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 4,612 370.00 370.00 370.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 19,701 321.50 355.00 335.62 116B 1 Chuck, chuck tender (IM) 3 1,819 304.00 335.00 316.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 11,478 305.85 317.00 308.87 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,406 560.00 566.00 563.38 130 4 Chuck, short rib 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 3,319 310.00 328.00 311.05 168 1 Round, top inside round 168 3 Round, top inside round 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 6 67,058 315.00 355.00 321.23 171C 3 Round, eye of round (IM) 4 3,166 324.00 360.00 340.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 15,183 429.14 501.00 478.79 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 44,965 415.05 460.00 423.07 184 1 Loin, top butt, bnls, heavy 3 6,475 300.00 325.00 301.13 184 3 Loin, top butt, boneless 8 21,384 320.00 346.00 330.11 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 5 12,401 305.00 350.00 318.09 185C 1 Loin, sirloin, tri-tip (IM) 3 3,541 345.00 349.69 346.71 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 5 14,277 1045.00 1178.00 1121.86 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 4 1,806 409.00 435.00 425.13 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 4,496 145.00 170.00 156.38 121D 4 Plate, Inside Skirt (IM) 21 55,742 336.80 368.70 356.93 121C 4 Plate, Outside Skirt (IM) 10 9,561 527.00 611.00 550.01 121E 6 Outside Skirt, pld (IM) 3 12,374 785.00 785.00 785.00

Cap, Wedge Meat & (IM) Lean 11 57,890 343.00 365.00 346.37

Pectoral Meat 8 27,992 372.00 398.28 386.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 149,876 232.25 253.00 237.45 Ground Beef 75% Ground Beef 81% 10 52,423 261.00 281.43 271.61 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 1,580 344.50 350.00 346.75 Ground Beef Chuck 80% 14 161,285 261.40 334.50 284.18 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 81% 4 89,912 259.15 265.00 262.76 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 0 0 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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