USDA Boxed Beef Cutout Closing Prices for October 30

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: 253.35 239.41 Change from prior day: (0.28) (0.36) ------------------------------------------------------------------------------- Choice/Select spread: 13.94

Total Load Count (Cuts, Trimmings, Grids): 153 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 360.73 303.30

Primal Chuck 232.53 228.83

Primal Round 237.22 236.14

Primal Loin 300.04 272.54

Primal Brisket 205.27 204.13

Primal Short Plate 172.93 172.93

Primal Flank 121.67 117.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/29 83 56 18 31 188 253.63 239.77 10/28 43 36 29 28 137 251.56 239.10 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.24 236.22 -------------------------------------------------------------------------------- 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 62.06 loads 2,482,460 pounds

Select Cuts 38.56 loads 1,542,318 pounds

Trimmings 37.69 loads 1,507,502 pounds

Ground Beef 14.71 load 588,271 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 15 44,809 617.00 698.00 659.75 112A 3 Rib, ribeye, bnls, light 7 10,324 695.50 811.00 755.72 112A 3 Rib, ribeye, bnls, heavy 27 69,619 720.00 791.55 739.98 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 19,272 290.00 320.00 300.86 114A 3 Chuck, shoulder clod, trmd 25 232,499 294.00 336.50 316.96 114D 3 Chuck, clod, top blade 10 62,955 360.31 407.00 366.48 114E 3 Chuck, clod, arm roast 6 26,898 402.00 450.00 437.26 114F 5 Chuck, clod tender (IM) 14 57,614 380.00 401.00 383.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 58,495 319.00 370.00 346.63 116B 1 Chuck, chuck tender (IM) 12 50,980 304.00 341.13 329.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 122,579 306.00 330.00 312.80 120A 3 Brisket, point/off, bnls 8 4,661 540.54 566.25 552.85 123A 3 Short Plate, short rib 11 9,553 555.00 577.00 566.06 130 4 Chuck, short rib 20 26,257 331.14 390.00 358.12 160 1 Round, bone-in 161 1 Round, boneless 4 3,217 305.00 305.00 305.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 115,728 307.79 346.00 320.08 168 1 Round, top inside round 14 80,534 266.00 309.00 281.64 168 3 Round, top inside round 27 185,486 283.54 316.25 299.64 169 5 Round, top inside, denuded 9 24,623 327.00 355.00 343.14

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 9,761 288.00 311.50 299.05 171B 3 Round, outside round 25 119,533 308.00 342.00 317.13 171C 3 Round, eye of round (IM) 37 129,742 334.00 381.00 362.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 27,996 537.09 564.54 543.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 22,776 455.00 475.00 458.91 180 3 Loin, strip, bnls, 0x1 54 269,847 490.50 571.00 503.56 184 1 Loin, top butt, bnls, heavy 10 23,514 320.00 338.13 334.40 184 3 Loin, top butt, boneless 31 150,169 329.00 374.00 348.67 185A 4 Loin, bottom sirloin, flap 22 126,621 403.00 506.75 428.41 185B 1 Loin, ball-tip, bnls, heavy 13 17,349 316.00 360.00 330.48 185C 1 Loin, sirloin, tri-tip (IM) 15 44,995 325.00 365.50 328.48 185D 4 Loin, tri-tip, pld (IM) 14 78,083 453.00 504.00 465.55 189A 4 Loin, tndrloin, trmd, heavy 21 34,620 1170.00 1391.00 1224.12 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 17 17,824 400.00 453.00 425.03 ------------------------------------------------------------------------------- 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 8 24,382 495.00 570.00 504.43 112A 3 Rib, ribeye, bnls, light 4 19,041 592.30 667.25 625.67 112A 3 Rib, ribeye, bnls, heavy 18 123,688 550.00 661.98 560.72 113C 1 Chuck, semi-bnls, neck/off 4 6,064 269.08 300.00 280.96 114 1 Chuck, shoulder clod 5 28,897 286.00 314.75 289.89 114A 3 Chuck, shoulder clod, trmd 4 50,389 302.00 335.00 313.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 13,736 370.00 380.00 371.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 44,526 317.00 367.80 339.80 116B 1 Chuck, chuck tender (IM) 6 6,756 324.88 345.00 333.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 336,861 305.00 335.00 309.99 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,218 527.94 576.00 551.27 130 4 Chuck, short rib 9 7,056 330.00 385.00 350.32 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 27,200 316.00 325.00 321.24 168 1 Round, top inside round 8 32,145 266.00 308.98 287.74 168 3 Round, top inside round 6 39,644 290.25 306.00 298.55 169 5 Round, top inside, denuded 3 2,051 333.00 362.00 340.13

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 14,908 308.00 332.00 316.16 171C 3 Round, eye of round (IM) 10 22,162 324.00 360.00 353.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 12,633 420.68 486.00 426.21 175 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 25 125,506 400.00 475.00 415.80 184 1 Loin, top butt, bnls, heavy 4 9,247 304.00 319.68 305.57 184 3 Loin, top butt, boneless 9 7,400 320.00 362.98 329.08 185A 4 Loin, bottom sirloin, flap 4 45,140 400.00 450.50 407.46 185B 1 Loin, ball-tip, bnls, heavy 7 26,326 313.22 340.00 325.91 185C 1 Loin, sirloin, tri-tip (IM) 7 12,695 320.00 361.50 332.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 55,317 1102.00 1220.00 1128.62 191A 4 Loin, butt tender, trimmed 4 9,074 1050.00 1151.00 1119.01 193 4 Flank, flank steak (IM) 6 29,068 389.92 435.00 396.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 60,646 105.00 180.50 119.41 121D 4 Plate, Inside Skirt (IM) 31 77,882 356.00 410.00 386.67 121C 4 Plate, Outside Skirt (IM) 27 128,563 511.00 611.00 525.21 121E 6 Outside Skirt, pld (IM) 4 5,287 819.32 860.00 841.94

Cap, Wedge Meat & (IM) Lean 26 106,875 354.00 380.75 361.19

Pectoral Meat 13 9,344 370.00 407.00 385.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 98,734 238.00 260.98 244.22 Ground Beef 75% 0 0 Ground Beef 81% 27 152,348 245.00 289.98 269.84 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 24,028 331.07 353.00 331.62 Ground Beef Chuck 80% 11 157,858 278.27 298.00 282.52 Ground Beef Round 85% 5 11,155 320.00 325.00 322.53 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 15 105,020 264.25 290.90 268.30 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 31 1,017,902 116.00 122.00 118.55 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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