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: 201.19 190.26 Change from prior day: 0.93 0.65 ------------------------------------------------------------------------------- Choice/Select spread: 10.92

Total Load Count (Cuts, Trimmings, Grids): 147 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.10 272.16 Primal Chuck 163.15 160.17 Primal Round 163.01 161.34 Primal Loin 295.90 261.43 Primal Brisket 134.03 132.82 Primal Short Plate 139.98 142.96 Primal Flank 111.24 110.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/06 53 38 11 24 125 200.26 189.61 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 199.68 189.65 -------------------------------------------------------------------------------- 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 59.93 loads 2,397,000 pounds Select Cuts 47.10 loads 1,883,927 pounds Trimmings 7.75 loads 309,866 pounds Ground Beef 32.72 load 1,308,825 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 20 70,015 552.00 617.00 597.40 112A 3 Rib, ribeye, bnls, light 9 11,882 629.00 692.00 681.41 112A 3 Rib, ribeye, bnls, heavy 36 62,336 600.00 685.00 636.78 113C 1 Chuck, semi-bnls, neck/off 7 57,302 206.00 215.00 213.34 114 1 Chuck, shoulder clod 10 22,619 198.00 212.00 204.73 114A 3 Chuck, shoulder clod, trmd 22 105,012 205.00 224.46 217.43 114D 3 Chuck, clod, top blade 12 29,468 251.00 302.00 266.92 114E 3 Chuck, clod, arm roast 9 20,703 235.00 260.00 237.98 114F 5 Chuck, clod tender (IM) 10 6,390 390.00 417.50 398.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 152,643 225.05 245.00 231.30 116B 1 Chuck, chuck tender (IM) 20 200,080 203.40 216.96 212.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 56 253,703 193.00 211.00 196.86 120A 3 Brisket, point/off, bnls 12 9,227 332.50 366.00 336.32 123A 3 Short Plate, short rib 11 10,362 401.00 488.00 443.61 130 4 Chuck, short rib 18 47,199 306.50 346.00 319.82 160 1 Round, bone-in 7 10,017 197.00 226.50 216.09 161 1 Round, boneless 3 1,619 206.00 215.00 208.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 130,498 221.00 245.00 227.37 168 1 Round, top inside round 17 70,183 195.00 212.80 207.85 168 3 Round, top inside round 47 330,848 210.00 226.00 213.33 169 5 Round, top inside, denuded 9 14,170 240.00 256.00 248.96

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 8,507 191.00 200.00 192.69 171B 3 Round, outside round 39 132,517 194.00 214.50 202.79 171C 3 Round, eye of round (IM) 33 68,828 206.99 221.25 212.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 38,425 679.50 701.52 695.83 175 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 23 39,932 648.00 800.00 722.77 184 1 Loin, top butt, bnls, heavy 15 8,735 313.00 346.28 324.74 184 3 Loin, top butt, boneless 26 113,843 326.70 367.00 350.18 185A 4 Loin, bottom sirloin, flap 13 87,896 448.00 510.00 491.06 185B 1 Loin, ball-tip, bnls, heavy 12 40,944 234.97 275.00 255.93 185C 1 Loin, sirloin, tri-tip (IM) 4 3,430 319.80 340.00 323.99 185D 4 Loin, tri-tip, pld (IM) 7 9,264 415.00 436.50 429.92 189A 4 Loin, tndrloin, trmd, heavy 21 43,760 921.00 1032.00 948.53 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 11,208 410.00 460.00 429.28 ------------------------------------------------------------------------------- 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 25 26,265 505.61 532.00 516.63 112A 3 Rib, ribeye, bnls, light 7 36,075 522.77 588.75 546.82 112A 3 Rib, ribeye, bnls, heavy 33 100,751 519.00 590.00 548.60 113C 1 Chuck, semi-bnls, neck/off 9 15,352 204.50 215.00 207.97 114 1 Chuck, shoulder clod 7 20,976 193.00 211.00 207.02 114A 3 Chuck, shoulder clod, trmd 18 158,060 208.50 222.00 214.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 16,415 344.00 380.00 364.55 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 35 115,686 227.14 240.00 232.90 116B 1 Chuck, chuck tender (IM) 10 31,085 206.00 214.00 208.49

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 107,481 188.00 200.00 194.06 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 17,215 303.00 340.00 313.63 160 1 Round, bone-in 161 1 Round, boneless 5 3,427 205.75 209.50 207.15

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 53,002 213.00 235.00 226.99 168 1 Round, top inside round 12 58,984 200.00 207.89 202.31 168 3 Round, top inside round 19 91,672 205.00 221.00 210.16 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 29,155 191.00 199.59 191.04 171B 3 Round, outside round 26 75,211 186.00 212.89 201.20 171C 3 Round, eye of round (IM) 32 91,878 204.78 223.00 209.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 48,511 544.00 582.00 566.86 175 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 18 92,645 562.99 600.00 571.40 184 1 Loin, top butt, bnls, heavy 4 32,052 295.00 315.00 297.38 184 3 Loin, top butt, boneless 26 47,635 313.00 330.00 321.58 185A 4 Loin, bottom sirloin, flap 13 66,614 450.00 480.00 476.31 185B 1 Loin, ball-tip, bnls, heavy 18 57,176 234.97 266.49 249.28 185C 1 Loin, sirloin, tri-tip (IM) 15 48,170 279.75 302.50 282.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 98,580 845.00 910.00 863.37 191A 4 Loin, butt tender, trimmed 9 4,880 845.00 900.00 887.92 193 4 Flank, flank steak (IM) 14 20,061 405.00 434.00 413.80 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 44,452 100.00 116.00 106.20 121D 4 Plate, Inside Skirt (IM) 45 149,504 325.00 378.00 355.98 121C 4 Plate, Outside Skirt (IM) 15 24,415 451.00 505.00 466.34 121E 6 Outside Skirt, pld (IM) 11 23,932 595.00 720.00 633.86

Cap, Wedge Meat & (IM) Lean 26 74,861 215.00 250.00 227.66

Pectoral Meat 25 64,636 222.00 245.00 228.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 49 395,055 161.51 188.00 177.38 Ground Beef 75% Ground Beef 81% 34 140,726 174.51 214.00 203.59 Ground Beef 85% Ground Beef 90% Ground Beef 93% 20 102,239 250.00 271.00 266.34 Ground Beef Chuck 80% 12 64,033 174.51 206.18 195.62 Ground Beef Round 85% 17 156,621 209.02 238.00 220.31 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% 12 171,600 196.00 233.00 220.42 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 11 309,866 96.00 98.00 97.05 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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