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: 200.42 190.30 Change from prior day: 0.16 0.69 ------------------------------------------------------------------------------- Choice/Select spread: 10.12

Total Load Count (Cuts, Trimmings, Grids): 76 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.36 274.38 Primal Chuck 162.69 159.23 Primal Round 162.72 161.67 Primal Loin 294.62 261.27 Primal Brisket 134.31 133.42 Primal Short Plate 139.99 142.94 Primal Flank 111.21 110.05 -------------------------------------------------------------------------------- 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 30.63 loads 1,225,146 pounds Select Cuts 23.77 loads 950,979 pounds Trimmings 0.00 loads 0 pounds Ground Beef 21.96 load 878,420 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 12 19,924 552.00 616.00 584.39 112A 3 Rib, ribeye, bnls, light 6 3,971 629.00 680.00 663.60 112A 3 Rib, ribeye, bnls, heavy 25 52,044 605.00 685.00 635.62 113C 1 Chuck, semi-bnls, neck/off 4 16,418 206.00 213.59 210.24 114 1 Chuck, shoulder clod 9 16,457 198.00 212.00 203.51 114A 3 Chuck, shoulder clod, trmd 13 77,086 210.22 222.00 217.52 114D 3 Chuck, clod, top blade 6 9,940 275.00 302.00 287.43 114E 3 Chuck, clod, arm roast 5 8,297 240.15 247.25 241.51 114F 5 Chuck, clod tender (IM) 6 4,772 390.00 403.50 396.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 73,987 229.00 240.73 233.22 116B 1 Chuck, chuck tender (IM) 10 71,273 203.40 216.00 210.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 109,511 193.00 206.00 197.54 120A 3 Brisket, point/off, bnls 4 2,039 334.68 341.50 335.57 123A 3 Short Plate, short rib 5 2,171 403.00 445.00 433.86 130 4 Chuck, short rib 8 13,237 306.50 346.00 320.22 160 1 Round, bone-in 6 8,604 197.00 226.50 218.74 161 1 Round, boneless 3 1,619 206.00 215.00 208.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 86,906 221.00 245.00 227.48 168 1 Round, top inside round 11 32,144 197.00 211.00 203.37 168 3 Round, top inside round 24 217,266 210.00 226.00 213.31 169 5 Round, top inside, denuded 6 9,231 240.00 256.00 247.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,517 191.00 200.00 192.48 171B 3 Round, outside round 23 89,395 194.00 214.50 201.33 171C 3 Round, eye of round (IM) 10 17,933 206.99 216.00 210.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 16,078 684.00 701.52 700.00 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 17 15,635 648.00 800.00 729.03 184 1 Loin, top butt, bnls, heavy 8 6,378 313.00 345.00 322.25 184 3 Loin, top butt, boneless 12 52,760 326.70 364.00 347.59 185A 4 Loin, bottom sirloin, flap 7 71,637 448.00 498.00 490.76 185B 1 Loin, ball-tip, bnls, heavy 3 3,821 255.00 255.00 255.00 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 4 4,140 415.00 436.00 422.43 189A 4 Loin, tndrloin, trmd, heavy 18 37,514 921.00 986.00 944.04 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 10 8,554 410.00 451.50 429.80 ------------------------------------------------------------------------------- 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 10 12,192 514.00 531.49 517.69 112A 3 Rib, ribeye, bnls, light 4 5,175 564.00 588.75 575.26 112A 3 Rib, ribeye, bnls, heavy 20 41,887 519.00 590.00 554.62 113C 1 Chuck, semi-bnls, neck/off 5 10,266 204.75 215.00 206.42 114 1 Chuck, shoulder clod 3 12,748 193.00 211.00 207.26 114A 3 Chuck, shoulder clod, trmd 11 130,794 210.56 220.00 214.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 5,772 344.00 346.00 345.48 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 23 89,771 227.25 237.35 233.75 116B 1 Chuck, chuck tender (IM) 4 3,216 210.00 213.75 212.35

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 36,694 192.55 200.00 194.61 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 5 5,230 303.00 315.00 307.96 160 1 Round, bone-in 161 1 Round, boneless 4 2,778 205.75 209.00 206.60

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 28,271 223.45 235.00 226.51 168 1 Round, top inside round 8 33,227 188.00 207.00 203.56 168 3 Round, top inside round 9 23,585 208.00 221.00 215.20 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 33,487 193.00 210.58 205.25 171C 3 Round, eye of round (IM) 15 36,266 204.78 223.00 208.41 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 9,387 561.00 580.00 573.99 175 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 8 85,617 562.99 600.00 570.29 184 1 Loin, top butt, bnls, heavy 3 31,769 295.00 315.00 297.33 184 3 Loin, top butt, boneless 14 22,937 314.50 330.00 325.85 185A 4 Loin, bottom sirloin, flap 7 27,610 450.00 474.00 472.22 185B 1 Loin, ball-tip, bnls, heavy 7 39,796 242.00 266.49 248.75 185C 1 Loin, sirloin, tri-tip (IM) 6 13,268 279.75 297.72 285.79 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 17 53,002 845.00 910.00 875.21 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 11,124 405.00 414.00 408.94 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 23,329 105.00 116.00 105.21 121D 4 Plate, Inside Skirt (IM) 12 25,581 325.00 378.00 359.71 121C 4 Plate, Outside Skirt (IM) 11 20,935 451.00 485.00 461.92 121E 6 Outside Skirt, pld (IM) 7 18,433 595.00 719.00 625.69

Cap, Wedge Meat & (IM) Lean 17 40,820 215.00 250.00 226.20

Pectoral Meat 11 20,324 223.38 240.00 229.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 194,599 161.51 185.00 175.82 Ground Beef 75% Ground Beef 81% 16 89,587 174.51 214.00 205.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 93,542 250.00 271.00 266.04 Ground Beef Chuck 80% 8 50,822 174.51 206.18 194.35 Ground Beef Round 85% 9 84,405 215.00 229.00 220.53 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% 7 145,140 199.54 233.00 224.45 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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