USDA Boxed Beef Cutout Closing Prices for May 7

May 7 (Bloomberg) -- 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: 190.48 184.68 Change from prior day: 0.19 (1.43) ------------------------------------------------------------------------------- Choice/Select spread: 5.80

Total Load Count (Cuts, Trimmings, Grids): 168 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.42 250.97 Primal Chuck 157.93 155.26 Primal Round 161.93 161.20 Primal Loin 270.41 258.07 Primal Brisket 131.97 131.18 Primal Short Plate 131.67 134.57 Primal Flank 103.76 101.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/04 84 72 24 31 211 190.29 186.11 05/03 105 46 20 40 210 190.96 186.90 05/02 98 81 14 42 235 191.18 186.43 05/01 87 62 11 31 190 190.47 186.46 04/30 72 52 7 23 153 190.40 185.94 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.66 186.37 -------------------------------------------------------------------------------- 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 70.60 loads 2,823,943 pounds Select Cuts 49.51 loads 1,980,241 pounds Trimmings 15.82 loads 632,970 pounds Ground Beef 32.19 load 1,287,403 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 40 155,886 529.00 562.00 534.52 112A 3 Rib, ribeye, bnls, light 10 4,331 590.00 639.45 612.80 112A 3 Rib, ribeye, bnls, heavy 39 62,987 579.00 622.00 599.59 113C 1 Chuck, semi-bnls, neck/off 8 19,061 191.00 203.12 201.90 114 1 Chuck, shoulder clod 9 41,661 195.98 202.00 200.15 114A 3 Chuck, shoulder clod, trmd 32 139,787 200.79 213.00 207.85 114D 3 Chuck, clod, top blade 9 7,498 260.00 273.00 266.37 114E 3 Chuck, clod, arm roast 22 49,725 215.40 245.25 232.37 114F 5 Chuck, clod tender (IM) 14 34,127 340.60 410.00 350.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 293,203 215.00 228.00 220.69 116B 1 Chuck, chuck tender (IM) 27 58,744 212.00 225.44 217.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 59,653 190.00 205.00 199.34 120A 3 Brisket, point/off, bnls 5 9,775 304.00 324.00 307.07 123A 3 Short Plate, short rib 21 17,324 305.00 366.00 353.22 130 4 Chuck, short rib 20 55,241 185.00 224.00 193.61 160 1 Round, bone-in 4 7,690 194.00 211.00 194.93 161 1 Round, boneless 8 10,461 197.00 213.00 207.04

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 139,951 225.00 238.25 230.61 168 1 Round, top inside round 18 117,900 190.00 205.00 198.67 168 3 Round, top inside round 12 190,844 199.50 218.00 206.83 169 5 Round, top inside, denuded 34 157,548 233.00 249.60 244.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 29,016 192.76 210.00 200.64 171B 3 Round, outside round 35 128,370 192.25 216.00 204.51 171C 3 Round, eye of round (IM) 40 69,495 208.00 225.00 215.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 150,303 549.49 597.95 570.63 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 6,344 515.00 526.50 518.78 180 3 Loin, strip, bnls, 0x1 47 187,709 565.00 610.00 584.25 184 1 Loin, top butt, bnls, heavy 4 3,816 320.00 325.00 323.19 184 3 Loin, top butt, boneless 34 127,557 324.00 335.00 329.70 185A 4 Loin, bottom sirloin, flap 19 76,394 420.00 440.00 425.74 185B 1 Loin, ball-tip, bnls, heavy 12 22,272 226.00 235.00 229.65 185C 1 Loin, sirloin, tri-tip (IM) 8 13,940 296.50 331.93 307.28 185D 4 Loin, tri-tip, pld (IM) 7 6,224 436.00 470.00 447.23 189A 4 Loin, tndrloin, trmd, heavy 33 83,345 930.00 970.50 940.36 191A 4 Loin, butt tender, trimmed 10 5,819 875.00 941.66 898.59 193 4 Flank, flank steak (IM) 20 19,727 394.00 425.00 398.03 ------------------------------------------------------------------------------- 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 14 21,798 509.00 543.00 521.14 112A 3 Rib, ribeye, bnls, light 4 40,074 520.00 570.49 530.95 112A 3 Rib, ribeye, bnls, heavy 25 152,177 520.00 585.00 548.94 113C 1 Chuck, semi-bnls, neck/off 10 18,690 193.49 203.00 196.79 114 1 Chuck, shoulder clod 14 55,385 193.00 201.00 197.29 114A 3 Chuck, shoulder clod, trmd 21 72,428 194.00 212.00 205.54 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 251,513 213.15 221.00 218.73 116B 1 Chuck, chuck tender (IM) 10 19,653 206.00 220.00 212.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 46,646 192.40 204.00 198.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 5,298 250.00 366.00 335.89 130 4 Chuck, short rib 10 38,124 188.00 211.00 190.62 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 41,354 226.00 238.45 230.10 168 1 Round, top inside round 25 63,914 190.00 207.12 202.27 168 3 Round, top inside round 6 23,626 202.50 209.00 206.24 169 5 Round, top inside, denuded 4 3,623 231.00 245.40 237.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 125,102 193.13 212.00 202.92 171C 3 Round, eye of round (IM) 21 74,604 204.00 228.00 215.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 130,711 498.00 545.00 513.67 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 33,136 527.00 564.00 545.62 184 1 Loin, top butt, bnls, heavy 5 86,534 268.00 307.00 283.53 184 3 Loin, top butt, boneless 22 95,906 315.00 329.00 316.14 185A 4 Loin, bottom sirloin, flap 8 81,128 417.00 441.00 420.45 185B 1 Loin, ball-tip, bnls, heavy 16 84,252 214.00 251.00 220.65 185C 1 Loin, sirloin, tri-tip (IM) 5 21,677 273.80 309.24 282.47 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 71,904 894.00 960.83 920.05 191A 4 Loin, butt tender, trimmed 7 5,689 908.76 944.00 914.76 193 4 Flank, flank steak (IM) 8 11,725 361.00 402.00 376.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 2,430 103.50 125.00 119.72 121D 4 Plate, Inside Skirt (IM) 31 51,536 342.00 373.00 352.01 121C 4 Plate, Outside Skirt (IM) 16 37,170 485.00 541.00 499.65 121E 6 Outside Skirt, pld (IM) 15 43,429 659.00 697.20 677.37

Cap, Wedge Meat & (IM) Lean 29 107,958 225.00 240.00 229.25

Pectoral Meat 28 75,107 210.00 233.00 222.98 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 399,829 158.00 185.00 166.67 Ground Beef 75% Ground Beef 81% 38 106,273 199.00 220.00 208.66 Ground Beef 85% Ground Beef 90% Ground Beef 93% 23 89,416 256.13 278.50 265.74 Ground Beef Chuck 80% 28 355,592 210.00 237.75 220.85 Ground Beef Round 85% 19 61,933 220.00 229.00 222.59 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 7 40,156 207.25 216.60 213.30 Blended Ground Beef 85% Blended Ground Beef 90% 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 20 632,970 80.00 87.50 82.85 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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