USDA Boxed Beef Cutout Closing Prices for May 8

May 8 (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: 204.67 190.63 Change from prior day: 3.48 0.37 ------------------------------------------------------------------------------- Choice/Select spread: 14.05

Total Load Count (Cuts, Trimmings, Grids): 199 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 302.94 268.05 Primal Chuck 164.62 162.03 Primal Round 163.60 162.02 Primal Loin 304.69 262.06 Primal Brisket 134.44 133.24 Primal Short Plate 139.52 142.51 Primal Flank 113.47 110.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/07 60 47 8 33 147 201.19 190.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 200.64 190.10 -------------------------------------------------------------------------------- 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 67.97 loads 2,718,669 pounds Select Cuts 71.50 loads 2,859,875 pounds Trimmings 16.19 loads 647,648 pounds Ground Beef 43.25 load 1,729,810 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 42 21,219 573.04 617.00 599.01 112A 3 Rib, ribeye, bnls, light 21 26,710 640.00 689.00 668.59 112A 3 Rib, ribeye, bnls, heavy 84 75,190 635.00 700.00 659.28 113C 1 Chuck, semi-bnls, neck/off 4 7,698 210.00 215.22 210.55 114 1 Chuck, shoulder clod 11 53,379 204.00 215.00 204.56 114A 3 Chuck, shoulder clod, trmd 75 130,306 200.50 224.98 218.60 114D 3 Chuck, clod, top blade 7 14,307 280.00 300.00 290.01 114E 3 Chuck, clod, arm roast 9 88,497 230.00 265.27 231.97 114F 5 Chuck, clod tender (IM) 23 18,396 390.00 407.00 399.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 115 275,844 227.75 245.00 233.99 116B 1 Chuck, chuck tender (IM) 50 46,513 205.00 217.00 209.88

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 125 115,784 190.00 211.00 199.52 120A 3 Brisket, point/off, bnls 18 21,155 329.28 364.00 348.67 123A 3 Short Plate, short rib 56 72,179 390.00 491.00 436.25 130 4 Chuck, short rib 53 61,459 301.00 345.00 320.22 160 1 Round, bone-in 4 5,211 200.00 201.98 200.34 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 102 141,062 227.00 245.62 231.62 168 1 Round, top inside round 82 214,735 199.00 217.93 207.16 168 3 Round, top inside round 28 202,096 209.00 228.00 217.49 169 5 Round, top inside, denuded 17 27,295 247.00 253.00 251.12

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 3,450 194.00 205.00 199.58 171B 3 Round, outside round 61 113,090 197.00 216.42 203.52 171C 3 Round, eye of round (IM) 87 216,907 207.40 224.05 209.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 132,405 679.50 706.00 683.98 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 13 11,337 669.00 681.00 674.14 180 3 Loin, strip, bnls, 0x1 26 35,342 733.00 795.00 770.39 184 1 Loin, top butt, bnls, heavy 29 24,549 325.00 347.28 327.83 184 3 Loin, top butt, boneless 68 61,513 346.47 367.89 352.05 185A 4 Loin, bottom sirloin, flap 69 88,917 451.00 515.00 485.43 185B 1 Loin, ball-tip, bnls, heavy 44 34,974 250.52 275.00 267.48 185C 1 Loin, sirloin, tri-tip (IM) 18 22,476 315.00 338.00 319.55 185D 4 Loin, tri-tip, pld (IM) 28 16,016 407.00 442.00 421.08 189A 4 Loin, tndrloin, trmd, heavy 98 114,062 940.00 1012.00 965.33 191A 4 Loin, butt tender, trimmed 5 3,656 837.00 950.00 887.72 193 4 Flank, flank steak (IM) 17 21,718 430.10 471.00 446.16 ------------------------------------------------------------------------------- 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 20 55,116 493.00 531.00 507.30 112A 3 Rib, ribeye, bnls, light 26 51,005 541.00 590.00 561.91 112A 3 Rib, ribeye, bnls, heavy 49 134,735 532.55 590.00 554.26 113C 1 Chuck, semi-bnls, neck/off 22 51,654 202.00 215.00 207.88 114 1 Chuck, shoulder clod 25 364,088 195.00 212.00 200.43 114A 3 Chuck, shoulder clod, trmd 27 132,658 210.00 223.00 216.15 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 5,863 344.00 400.00 377.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 60 326,367 218.80 242.25 230.04 116B 1 Chuck, chuck tender (IM) 24 29,750 207.00 217.00 210.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 84,468 194.25 204.00 197.17 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 8,367 342.00 430.00 378.42 130 4 Chuck, short rib 17 38,965 296.00 315.00 310.08 160 1 Round, bone-in 161 1 Round, boneless 7 5,816 206.00 222.98 212.19

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 46,951 219.00 237.50 228.37 168 1 Round, top inside round 42 193,209 195.00 221.27 201.94 168 3 Round, top inside round 23 109,312 204.15 235.00 208.65 169 5 Round, top inside, denuded 11 12,968 240.00 253.00 243.30

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 16,043 196.00 199.76 196.15 171B 3 Round, outside round 27 72,423 190.00 210.80 203.87 171C 3 Round, eye of round (IM) 29 50,466 208.00 221.50 211.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 44,598 539.57 580.30 561.56 175 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 28 39,440 570.00 600.00 590.10 184 1 Loin, top butt, bnls, heavy 29 46,962 290.00 306.50 294.94 184 3 Loin, top butt, boneless 41 257,238 305.00 331.50 312.54 185A 4 Loin, bottom sirloin, flap 12 28,555 455.00 485.00 477.14 185B 1 Loin, ball-tip, bnls, heavy 28 55,592 250.00 266.47 256.38 185C 1 Loin, sirloin, tri-tip (IM) 8 13,240 279.00 287.00 282.19 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 41 154,481 850.00 988.50 869.02 191A 4 Loin, butt tender, trimmed 6 2,173 825.00 900.00 845.39 193 4 Flank, flank steak (IM) 10 26,919 415.00 460.00 421.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 14,017 96.04 117.00 98.04 121D 4 Plate, Inside Skirt (IM) 28 53,246 353.74 380.00 363.92 121C 4 Plate, Outside Skirt (IM) 29 76,616 440.49 506.00 453.33 121E 6 Outside Skirt, pld (IM) 10 12,475 595.00 711.00 608.95

Cap, Wedge Meat & (IM) Lean 65 255,632 220.00 250.00 225.32

Pectoral Meat 41 99,318 217.97 249.28 226.77 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 68 492,467 164.00 186.00 173.77 Ground Beef 75% Ground Beef 81% 100 503,977 175.62 212.00 190.29 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 101,940 243.74 270.28 255.82 Ground Beef Chuck 80% 41 185,556 190.70 216.00 200.51 Ground Beef Round 85% 35 176,950 211.00 232.96 226.63 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% 13 70,640 194.10 217.25 209.57 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 27 639,998 92.85 102.00 96.81 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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