USDA Boxed Beef Cutout Midday Prices for October 24

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: 247.04 232.44 Change from prior day: (2.39) (1.10) ------------------------------------------------------------------------------- Choice/Select spread: 14.60

Total Load Count (Cuts, Trimmings, Grids): 173 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 353.40 300.05

Primal Chuck 225.07 218.51

Primal Round 229.81 227.33

Primal Loin 293.98 266.64

Primal Brisket 202.26 199.57

Primal Short Plate 171.23 171.23

Primal Flank 120.00 117.93 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/23 94 90 11 26 221 249.43 233.54 10/22 97 82 20 34 233 251.00 235.07 10/21 59 50 10 17 136 249.84 234.93 10/20 48 39 7 20 115 249.84 235.17 10/17 46 30 1 28 105 249.16 234.78 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.85 234.70 -------------------------------------------------------------------------------- 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 77.13 loads 3,085,126 pounds

Select Cuts 63.84 loads 2,553,541 pounds

Trimmings 22.32 loads 892,755 pounds

Ground Beef 9.43 load 377,193 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 17 253,415 629.00 706.25 632.39 112A 3 Rib, ribeye, bnls, light 3 42,501 767.00 788.25 771.11 112A 3 Rib, ribeye, bnls, heavy 14 78,208 705.00 750.50 727.66 113C 1 Chuck, semi-bnls, neck/off 3 7,366 275.00 282.00 275.69 114 1 Chuck, shoulder clod 10 22,449 280.93 310.25 297.76 114A 3 Chuck, shoulder clod, trmd 13 180,623 308.00 326.19 308.69 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 21,996 346.05 410.50 366.33 114F 5 Chuck, clod tender (IM) 8 10,670 385.00 427.82 387.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 175,918 333.00 360.00 345.01 116B 1 Chuck, chuck tender (IM) 3 3,592 296.00 318.00 311.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 226,467 295.00 324.00 309.11 120A 3 Brisket, point/off, bnls 7 8,273 530.00 580.00 539.64 123A 3 Short Plate, short rib 7 7,507 550.00 575.00 569.90 130 4 Chuck, short rib 10 6,886 335.00 390.50 357.07 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 141,178 305.00 334.00 313.88 168 1 Round, top inside round 30 421,431 265.00 297.55 271.08 168 3 Round, top inside round 29 380,175 274.00 304.00 281.22 169 5 Round, top inside, denuded 14 74,325 317.00 323.00 319.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,674 298.02 315.25 303.98 171B 3 Round, outside round 17 118,458 305.00 345.00 318.28 171C 3 Round, eye of round (IM) 17 36,957 343.00 368.56 352.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 42,573 530.00 558.00 544.29 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 24,396 441.00 489.75 450.30 180 3 Loin, strip, bnls, 0x1 24 130,078 500.00 570.00 506.74 184 1 Loin, top butt, bnls, heavy 5 5,082 320.00 333.00 320.62 184 3 Loin, top butt, boneless 16 80,103 325.00 361.25 340.34 185A 4 Loin, bottom sirloin, flap 11 31,276 424.42 484.25 443.61 185B 1 Loin, ball-tip, bnls, heavy 13 89,875 309.00 335.00 315.58 185C 1 Loin, sirloin, tri-tip (IM) 6 20,375 312.75 365.50 327.84 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 115,865 1185.00 1299.41 1202.09 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 17 24,986 403.00 456.25 426.02 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 5 27,114 550.00 571.26 567.87 112A 3 Rib, ribeye, bnls, heavy 13 94,550 540.00 599.60 545.53 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 35,708 280.00 299.59 280.41 114A 3 Chuck, shoulder clod, trmd 11 193,388 301.00 311.00 304.10 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 9,544 356.50 395.00 366.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 264,602 314.00 361.00 329.08 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 108,935 299.55 310.00 302.51 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 4,792 320.00 346.50 330.60 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 92,864 308.00 323.00 314.86 168 1 Round, top inside round 10 224,365 260.26 287.00 266.45 168 3 Round, top inside round 19 177,491 274.00 296.00 277.92 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 82,009 281.85 299.60 293.01 171B 3 Round, outside round 9 93,053 308.00 325.00 311.83 171C 3 Round, eye of round (IM) 8 57,333 330.00 363.00 338.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 86,245 412.00 460.15 413.78 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 49,068 420.00 461.00 428.91 184 1 Loin, top butt, bnls, heavy 10 349,009 289.00 321.25 289.07 184 3 Loin, top butt, boneless 5 34,560 310.00 325.00 312.36 185A 4 Loin, bottom sirloin, flap 4 12,593 406.08 440.50 418.67 185B 1 Loin, ball-tip, bnls, heavy 18 217,226 308.50 335.00 311.69 185C 1 Loin, sirloin, tri-tip (IM) 6 14,202 334.75 346.97 342.70 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 23,009 1110.36 1206.25 1138.97 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 4 1,380 410.36 434.60 418.59 ------------------------------------------------------------------------------- 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) 21 47,326 356.00 384.25 366.42 121C 4 Plate, Outside Skirt (IM) 11 19,780 540.00 610.50 556.79 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 17 82,082 345.00 360.00 347.85

Pectoral Meat 17 201,559 353.00 383.00 372.09 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 37,133 220.00 247.50 231.00 Ground Beef 75% Ground Beef 81% 18 123,700 262.23 284.73 271.75 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 3 4,544 357.50 360.00 359.43 Ground Beef Chuck 80% 5 17,986 282.00 296.00 291.61 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% Blended Ground Beef 81% 9 61,040 251.40 279.05 262.62 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 23 823,935 116.00 119.72 117.17 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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