USDA Boxed Beef Cutout Midday 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 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: 190.58 184.63 Change from prior day: 0.29 (1.48) ------------------------------------------------------------------------------- Choice/Select spread: 5.94

Total Load Count (Cuts, Trimmings, Grids): 99 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.99 248.63 Primal Chuck 158.34 155.42 Primal Round 161.91 161.12 Primal Loin 270.40 258.71 Primal Brisket 131.94 131.22 Primal Short Plate 132.22 135.51 Primal Flank 103.41 100.48 -------------------------------------------------------------------------------- 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 44.25 loads 1,770,136 pounds Select Cuts 24.59 loads 983,747 pounds Trimmings 13.93 loads 557,251 pounds Ground Beef 16.64 load 665,464 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 23 106,935 529.00 562.00 533.01 112A 3 Rib, ribeye, bnls, light 7 3,207 590.00 639.45 614.31 112A 3 Rib, ribeye, bnls, heavy 19 33,289 579.00 619.00 599.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 14,938 195.98 202.00 200.42 114A 3 Chuck, shoulder clod, trmd 18 55,388 200.79 213.00 208.11 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 14 37,352 225.00 245.25 233.79 114F 5 Chuck, clod tender (IM) 8 21,033 341.00 410.00 349.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 190,074 216.00 224.00 220.44 116B 1 Chuck, chuck tender (IM) 10 15,927 213.47 222.00 216.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 39,130 191.93 205.00 199.47 120A 3 Brisket, point/off, bnls 5 2,285 304.00 329.00 309.55 123A 3 Short Plate, short rib 16 15,521 305.00 366.00 353.65 130 4 Chuck, short rib 12 38,377 185.00 200.00 192.15 160 1 Round, bone-in 161 1 Round, boneless 3 1,122 209.00 213.00 211.72

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 93,380 225.00 236.00 229.36 168 1 Round, top inside round 10 73,853 190.00 199.00 196.90 168 3 Round, top inside round 6 117,787 205.62 213.00 208.36 169 5 Round, top inside, denuded 21 118,208 233.00 247.50 243.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 27,402 192.76 210.00 200.37 171B 3 Round, outside round 16 26,660 202.00 216.00 206.16 171C 3 Round, eye of round (IM) 20 41,982 208.00 217.00 213.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 123,535 549.49 592.00 569.90 175 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 28 130,756 565.00 605.00 580.60 184 1 Loin, top butt, bnls, heavy 4 3,816 320.00 325.00 323.19 184 3 Loin, top butt, boneless 20 91,783 326.62 335.00 328.49 185A 4 Loin, bottom sirloin, flap 15 66,546 420.00 440.00 426.06 185B 1 Loin, ball-tip, bnls, heavy 8 10,871 226.50 235.00 231.18 185C 1 Loin, sirloin, tri-tip (IM) 6 11,224 296.50 331.93 307.42 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 74,809 930.00 970.00 939.48 191A 4 Loin, butt tender, trimmed 5 3,130 875.00 920.00 894.47 193 4 Flank, flank steak (IM) 9 9,956 394.00 402.00 395.45 ------------------------------------------------------------------------------- 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 7,488 509.00 536.00 524.00 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 9 68,352 520.00 579.75 542.09 113C 1 Chuck, semi-bnls, neck/off 7 16,250 195.00 203.00 196.69 114 1 Chuck, shoulder clod 6 23,877 196.00 201.00 199.38 114A 3 Chuck, shoulder clod, trmd 14 27,245 194.00 211.00 201.75 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 19 216,962 214.24 221.00 218.70 116B 1 Chuck, chuck tender (IM) 4 7,076 206.00 216.00 209.94

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 24,068 192.40 204.00 201.00 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 28,947 188.00 193.00 188.46 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 26,115 226.00 236.00 227.98 168 1 Round, top inside round 14 28,110 190.00 207.11 199.95 168 3 Round, top inside round 3 11,944 204.00 209.00 206.91 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 39,229 193.13 212.00 201.70 171C 3 Round, eye of round (IM) 7 9,870 210.00 222.00 214.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 46,307 501.30 545.00 522.86 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 11 25,191 546.00 552.00 547.96 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 8 4,636 319.35 325.00 321.87 185A 4 Loin, bottom sirloin, flap 7 44,218 417.00 441.00 420.82 185B 1 Loin, ball-tip, bnls, heavy 8 28,887 214.00 223.00 217.96 185C 1 Loin, sirloin, tri-tip (IM) 3 5,227 303.86 309.00 304.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 18,406 915.00 931.00 920.52 191A 4 Loin, butt tender, trimmed 5 4,793 908.76 932.60 911.74 193 4 Flank, flank steak (IM) 5 6,950 361.00 414.00 365.37 ------------------------------------------------------------------------------- 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) 19 30,751 342.00 370.00 351.17 121C 4 Plate, Outside Skirt (IM) 9 18,431 485.00 532.00 504.20 121E 6 Outside Skirt, pld (IM) 10 30,924 659.00 695.00 674.52

Cap, Wedge Meat & (IM) Lean 18 51,425 225.00 240.00 228.83

Pectoral Meat 16 50,124 215.32 231.36 222.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 264,244 158.00 185.00 166.41 Ground Beef 75% Ground Beef 81% 26 45,736 209.00 220.00 215.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 14 34,874 262.00 278.50 265.62 Ground Beef Chuck 80% 20 184,209 210.00 237.75 218.51 Ground Beef Round 85% 11 24,785 220.00 228.00 222.26 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% 0 0 Blended Ground Beef 81% 4 26,559 207.25 216.60 212.97 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 557,251 80.00 87.50 82.51 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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