USDA Boxed Beef Cutout Midday Prices for October 28

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: 251.60 239.20 Change from prior day: 2.40 3.21 ------------------------------------------------------------------------------- Choice/Select spread: 12.39

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 355.31 307.85

Primal Chuck 232.15 228.30

Primal Round 235.48 232.74

Primal Loin 297.70 273.02

Primal Brisket 203.98 205.70

Primal Short Plate 171.62 171.62

Primal Flank 122.21 120.31 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/27 37 28 12 29 107 249.20 235.99 10/24 103 81 32 18 234 247.41 232.71 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.37 234.45 -------------------------------------------------------------------------------- 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 17.47 loads 698,838 pounds

Select Cuts 15.68 loads 627,200 pounds

Trimmings 23.53 loads 941,215 pounds

Ground Beef 22.76 load 910,403 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 8 7,145 638.00 725.75 667.80 112A 3 Rib, ribeye, bnls, light 6 5,926 771.00 804.00 779.92 112A 3 Rib, ribeye, bnls, heavy 18 21,129 714.00 803.42 730.43 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 46,180 315.00 335.00 318.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 2,709 394.65 435.00 413.41 114F 5 Chuck, clod tender (IM) 3 7,414 372.00 410.00 376.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 43,914 340.55 399.00 355.72 116B 1 Chuck, chuck tender (IM) 4 7,363 323.00 340.53 332.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 52,411 306.00 340.00 309.88 120A 3 Brisket, point/off, bnls 6 2,336 548.07 586.42 555.74 123A 3 Short Plate, short rib 8 37,613 517.00 576.00 545.57 130 4 Chuck, short rib 9 16,858 340.00 390.00 354.94 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 40,615 318.00 334.00 321.43 168 1 Round, top inside round 7 6,493 268.00 307.00 286.64 168 3 Round, top inside round 6 48,641 294.92 311.00 295.67 169 5 Round, top inside, denuded 3 2,358 350.00 357.00 354.54

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 78,559 317.00 340.34 324.48 171C 3 Round, eye of round (IM) 16 13,638 347.68 384.00 361.54 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 8,218 544.00 591.42 548.69 175 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 27 96,944 480.00 571.00 512.15 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 14 26,269 323.00 373.75 350.75 185A 4 Loin, bottom sirloin, flap 5 5,434 443.20 489.25 476.62 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 1,563 465.00 514.00 470.19 189A 4 Loin, tndrloin, trmd, heavy 9 17,903 1220.00 1381.75 1252.64 191A 4 Loin, butt tender, trimmed 6 3,547 1235.00 1295.00 1237.88 193 4 Flank, flank steak (IM) 6 1,836 432.00 464.00 438.76 ------------------------------------------------------------------------------- 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 5 4,975 503.74 553.00 523.04 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 10 28,108 555.00 628.75 568.95 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 4,097 306.84 336.00 317.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 4,343 365.00 411.50 378.26 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 17 76,073 320.00 362.00 339.84 116B 1 Chuck, chuck tender (IM) 3 5,831 335.00 336.00 335.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 16,700 309.00 316.00 312.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 30,676 311.00 336.00 314.86 168 1 Round, top inside round 4 14,610 268.56 298.00 274.04 168 3 Round, top inside round 7 77,381 272.85 308.00 289.88 169 5 Round, top inside, denuded 3 1,071 350.00 355.00 354.30

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 22,335 323.50 345.00 324.86 171C 3 Round, eye of round (IM) 9 31,952 346.00 375.00 361.32 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 20,449 426.00 485.25 454.66 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 12 43,417 415.00 480.00 432.29 184 1 Loin, top butt, bnls, heavy 5 6,576 299.00 317.74 306.84 184 3 Loin, top butt, boneless 16 56,886 303.00 346.00 317.36 185A 4 Loin, bottom sirloin, flap 5 37,781 410.00 460.00 411.68 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 17,008 336.00 360.00 338.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 9,482 1112.69 1210.23 1136.09 191A 4 Loin, butt tender, trimmed 5 15,672 1042.00 1178.75 1108.85 193 4 Flank, flank steak (IM) 4 7,807 418.74 435.00 420.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 20,893 119.29 176.00 164.61 121D 4 Plate, Inside Skirt (IM) 11 28,752 337.00 395.00 367.62 121C 4 Plate, Outside Skirt (IM) 5 3,308 536.60 611.00 567.74 121E 6 Outside Skirt, pld (IM) 6 7,457 764.75 860.00 807.36

Cap, Wedge Meat & (IM) Lean 4 5,439 365.00 376.50 370.54

Pectoral Meat 9 24,204 370.00 401.00 379.09 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 216,551 233.44 256.58 244.31 Ground Beef 75% 0 0 Ground Beef 81% 5 54,377 266.00 281.00 268.27 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 14 254,275 282.00 299.00 288.73 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% 9 180,560 257.39 275.05 265.12 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 28 922,715 114.00 126.60 120.57 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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