USDA Boxed Beef Cutout Closing Prices for May 13

May 13 (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: 205.13 191.83 Change from prior day: 0.15 0.63 ------------------------------------------------------------------------------- Choice/Select spread: 13.30

Total Load Count (Cuts, Trimmings, Grids): 145 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 311.40 275.82 Primal Chuck 161.31 160.93 Primal Round 163.63 161.75 Primal Loin 306.94 264.95 Primal Brisket 134.09 134.04 Primal Short Plate 140.08 143.18 Primal Flank 112.59 110.62 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/10 86 72 6 13 178 204.98 191.20 05/09 63 44 5 19 131 205.49 191.03 05/08 68 72 16 43 199 204.67 190.63 05/07 60 47 8 33 147 201.19 190.26 05/06 53 38 11 24 125 200.26 189.61 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.32 190.55 -------------------------------------------------------------------------------- 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 62.75 loads 2,510,162 pounds Select Cuts 43.79 loads 1,751,753 pounds Trimmings 14.49 loads 579,412 pounds Ground Beef 23.94 load 957,571 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 74,042 609.00 635.00 626.71 112A 3 Rib, ribeye, bnls, light 12 24,828 668.14 705.00 681.25 112A 3 Rib, ribeye, bnls, heavy 31 87,528 623.00 684.00 644.60 113C 1 Chuck, semi-bnls, neck/off 9 30,946 192.45 219.00 205.76 114 1 Chuck, shoulder clod 10 39,131 205.00 215.30 211.38 114A 3 Chuck, shoulder clod, trmd 26 311,112 215.00 231.00 218.88 114D 3 Chuck, clod, top blade 10 11,260 278.81 303.00 294.35 114E 3 Chuck, clod, arm roast 5 81,663 225.00 255.00 228.78 114F 5 Chuck, clod tender (IM) 18 12,639 396.00 435.00 405.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 191,754 224.97 247.00 234.28 116B 1 Chuck, chuck tender (IM) 14 24,013 201.12 218.50 213.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 92,667 194.00 210.00 198.49 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 24 45,767 394.78 491.00 433.49 130 4 Chuck, short rib 14 20,776 307.00 346.79 324.59 160 1 Round, bone-in 4 8,246 199.50 226.50 220.12 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 97,377 221.00 250.00 228.66 168 1 Round, top inside round 7 30,843 205.00 216.76 211.77 168 3 Round, top inside round 26 274,535 201.26 232.00 216.48 169 5 Round, top inside, denuded 7 18,206 230.00 256.73 248.78

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 41 322,008 198.50 214.50 206.71 171C 3 Round, eye of round (IM) 17 57,134 203.81 227.00 211.21 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 23,207 691.00 711.00 697.77 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 3,140 627.68 695.00 660.50 180 3 Loin, strip, bnls, 0x1 22 75,404 701.68 800.00 757.37 184 1 Loin, top butt, bnls, heavy 7 4,774 306.50 327.00 321.12 184 3 Loin, top butt, boneless 18 142,321 346.00 375.00 354.11 185A 4 Loin, bottom sirloin, flap 14 51,420 475.00 516.00 500.49 185B 1 Loin, ball-tip, bnls, heavy 9 11,787 270.00 275.00 272.98 185C 1 Loin, sirloin, tri-tip (IM) 5 3,983 320.00 349.00 335.80 185D 4 Loin, tri-tip, pld (IM) 4 7,066 431.00 457.00 452.07 189A 4 Loin, tndrloin, trmd, heavy 21 80,640 921.78 1031.00 975.64 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 12,161 425.74 461.00 438.65 ------------------------------------------------------------------------------- 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 6 28,075 515.00 541.79 522.86 112A 3 Rib, ribeye, bnls, light 11 48,583 545.00 590.00 556.13 112A 3 Rib, ribeye, bnls, heavy 26 65,111 545.00 590.00 558.61 113C 1 Chuck, semi-bnls, neck/off 12 67,297 203.00 219.00 208.15 114 1 Chuck, shoulder clod 6 63,371 203.00 225.00 209.57 114A 3 Chuck, shoulder clod, trmd 18 75,028 214.00 235.00 219.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,625 361.00 378.14 365.86 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 171,980 215.81 237.00 227.61 116B 1 Chuck, chuck tender (IM) 12 25,818 205.81 225.00 212.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 46,876 195.00 220.05 198.63 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,440 425.00 476.00 466.24 130 4 Chuck, short rib 3 3,492 306.00 315.00 309.18 160 1 Round, bone-in 161 1 Round, boneless 5 1,878 205.75 213.00 208.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 26,507 225.00 235.00 228.02 168 1 Round, top inside round 14 66,065 197.00 209.04 203.68 168 3 Round, top inside round 13 92,680 207.50 230.00 209.38 169 5 Round, top inside, denuded 4 16,678 240.00 260.00 241.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 21 154,365 198.00 220.00 203.75 171C 3 Round, eye of round (IM) 20 65,425 209.00 225.00 213.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 51,413 550.32 590.00 561.28 175 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 21 39,461 572.00 604.00 587.46 184 1 Loin, top butt, bnls, heavy 6 79,608 294.95 306.00 297.17 184 3 Loin, top butt, boneless 12 44,183 309.50 330.00 317.55 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 4 29,364 260.00 270.00 260.56 185C 1 Loin, sirloin, tri-tip (IM) 4 22,086 278.50 285.00 280.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 63,243 870.00 936.00 876.53 191A 4 Loin, butt tender, trimmed 9 10,727 850.00 915.00 862.77 193 4 Flank, flank steak (IM) 8 14,377 413.88 469.00 429.50 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 85,527 78.00 116.63 79.45 121D 4 Plate, Inside Skirt (IM) 26 81,527 357.00 395.00 363.82 121C 4 Plate, Outside Skirt (IM) 9 7,545 465.00 524.00 486.92 121E 6 Outside Skirt, pld (IM) 5 18,590 630.00 762.75 663.62

Cap, Wedge Meat & (IM) Lean 25 124,370 218.00 250.00 226.80

Pectoral Meat 16 57,762 225.00 241.50 227.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 260,314 165.00 185.95 169.49 Ground Beef 75% Ground Beef 81% 18 197,238 175.00 210.00 186.24 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 2,211 235.35 258.00 240.30 Ground Beef Chuck 80% 15 175,564 184.51 211.00 196.45 Ground Beef Round 85% 12 139,175 215.13 238.00 222.67 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% 4 6,520 194.00 197.50 195.21 Blended Ground Beef 85% 0 0 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 23 579,412 94.00 98.05 95.91 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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