USDA Boxed Beef Cutout Closing Prices for May 6

May 6 (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: 200.26 189.61 Change from prior day: (1.42) (0.52) ------------------------------------------------------------------------------- Choice/Select spread: 10.65

Total Load Count (Cuts, Trimmings, Grids): 125 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 292.39 273.82 Primal Chuck 162.67 158.63 Primal Round 162.46 161.20 Primal Loin 294.20 259.67 Primal Brisket 132.93 133.62 Primal Short Plate 139.60 142.55 Primal Flank 110.48 110.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/03 49 40 7 17 114 201.68 190.13 05/02 63 44 8 12 128 200.58 190.64 05/01 76 53 8 36 173 199.49 189.83 04/30 61 63 6 30 160 196.39 188.04 04/29 60 38 8 27 134 194.79 186.22 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.59 188.97 -------------------------------------------------------------------------------- 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 52.89 loads 2,115,718 pounds Select Cuts 37.59 loads 1,503,525 pounds Trimmings 10.80 loads 431,931 pounds Ground Beef 23.64 load 945,710 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 40 272,245 534.49 617.00 538.08 112A 3 Rib, ribeye, bnls, light 6 3,744 576.52 675.00 625.58 112A 3 Rib, ribeye, bnls, heavy 36 81,326 571.00 662.00 611.12 113C 1 Chuck, semi-bnls, neck/off 3 5,658 194.50 210.00 204.59 114 1 Chuck, shoulder clod 5 29,294 207.00 212.00 209.29 114A 3 Chuck, shoulder clod, trmd 15 49,106 206.89 228.00 219.13 114D 3 Chuck, clod, top blade 10 15,437 249.00 303.00 271.58 114E 3 Chuck, clod, arm roast 11 17,251 220.00 255.00 233.69 114F 5 Chuck, clod tender (IM) 5 4,502 386.00 425.00 394.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 93,017 227.18 243.00 234.23 116B 1 Chuck, chuck tender (IM) 19 34,403 205.00 214.00 209.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 55,602 195.00 210.00 198.29 120A 3 Brisket, point/off, bnls 15 6,871 335.00 377.00 343.01 123A 3 Short Plate, short rib 38 53,670 383.00 487.00 442.35 130 4 Chuck, short rib 14 45,261 293.00 346.00 308.42 160 1 Round, bone-in 3 1,293 200.50 219.61 211.62 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 108,905 226.89 250.00 231.23 168 1 Round, top inside round 13 32,070 200.00 216.00 204.01 168 3 Round, top inside round 14 88,151 210.00 226.00 218.01 169 5 Round, top inside, denuded 21 77,622 235.00 245.00 239.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 6,424 186.50 205.00 192.39 171B 3 Round, outside round 42 227,254 196.89 213.00 202.17 171C 3 Round, eye of round (IM) 39 51,931 207.00 225.00 213.20 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 166,816 595.20 700.82 611.08 175 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 44 100,704 648.00 730.00 673.03 184 1 Loin, top butt, bnls, heavy 4 10,339 299.00 346.65 322.52 184 3 Loin, top butt, boneless 25 117,403 330.00 361.00 345.29 185A 4 Loin, bottom sirloin, flap 12 62,601 450.00 504.50 480.63 185B 1 Loin, ball-tip, bnls, heavy 12 32,147 240.00 286.00 260.15 185C 1 Loin, sirloin, tri-tip (IM) 10 34,270 300.72 330.00 319.88 185D 4 Loin, tri-tip, pld (IM) 16 24,272 365.00 416.00 392.42 189A 4 Loin, tndrloin, trmd, heavy 22 40,007 901.00 965.00 914.76 191A 4 Loin, butt tender, trimmed 7 5,574 924.00 938.00 930.28 193 4 Flank, flank steak (IM) 21 8,873 410.00 434.00 420.41 ------------------------------------------------------------------------------- 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 18 68,213 491.00 542.00 514.41 112A 3 Rib, ribeye, bnls, light 10 35,018 526.00 582.00 555.58 112A 3 Rib, ribeye, bnls, heavy 32 47,496 524.00 591.00 562.45 113C 1 Chuck, semi-bnls, neck/off 8 16,187 191.50 210.50 208.43 114 1 Chuck, shoulder clod 12 73,507 189.00 212.80 196.45 114A 3 Chuck, shoulder clod, trmd 11 42,774 211.48 221.22 215.20 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 18 33,138 343.00 412.50 351.29 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 27 80,130 225.00 238.00 231.58 116B 1 Chuck, chuck tender (IM) 8 20,524 205.00 214.00 209.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 23,481 193.00 210.00 198.45 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 6,326 425.35 481.00 457.90 130 4 Chuck, short rib 5 4,698 308.00 320.00 313.58 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 99,885 226.33 235.00 228.13 168 1 Round, top inside round 16 73,508 197.00 208.00 201.69 168 3 Round, top inside round 14 107,252 200.20 220.79 208.04 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 21 99,300 197.00 210.00 203.37 171C 3 Round, eye of round (IM) 15 35,804 209.00 222.00 212.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 18 15,652 547.00 582.00 560.71 175 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 93,883 559.00 597.00 574.39 184 1 Loin, top butt, bnls, heavy 5 40,983 291.00 307.00 295.63 184 3 Loin, top butt, boneless 12 24,020 297.00 330.00 317.99 185A 4 Loin, bottom sirloin, flap 3 18,268 441.00 462.57 460.19 185B 1 Loin, ball-tip, bnls, heavy 3 6,460 239.00 249.00 241.91 185C 1 Loin, sirloin, tri-tip (IM) 10 60,557 270.00 295.00 280.01 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 23,026 843.00 911.00 873.03 191A 4 Loin, butt tender, trimmed 15 6,701 830.00 900.00 860.09 193 4 Flank, flank steak (IM) 6 9,942 418.00 431.50 426.08 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 4,057 94.00 110.00 100.79 121D 4 Plate, Inside Skirt (IM) 33 99,920 352.00 377.00 358.68 121C 4 Plate, Outside Skirt (IM) 13 11,778 425.00 491.00 458.17 121E 6 Outside Skirt, pld (IM) 10 21,745 600.00 723.00 637.83

Cap, Wedge Meat & (IM) Lean 33 171,348 215.37 249.00 229.22

Pectoral Meat 20 93,042 226.00 238.00 231.88 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 589,540 161.51 185.49 166.64 Ground Beef 75% 0 0 Ground Beef 81% 20 74,628 173.00 211.65 183.09 Ground Beef 85% Ground Beef 90% Ground Beef 93% 7 15,245 220.93 270.00 257.53 Ground Beef Chuck 80% 17 142,239 186.00 215.80 201.01 Ground Beef Round 85% 13 25,376 202.40 238.00 223.64 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% 6 15,760 194.10 196.05 195.35 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 9 260,091 94.35 98.00 96.79 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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