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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: 225.65 212.51 Change from prior day: (1.50) (0.75) ------------------------------------------------------------------------------- Choice/Select spread: 13.13

Total Load Count (Cuts, Trimmings, Grids): 170 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 338.40 317.83 Primal Chuck 178.84 172.07 Primal Round 184.71 182.45 Primal Loin 310.60 273.40 Primal Brisket 194.83 189.96 Primal Short Plate 173.11 173.11 Primal Flank 145.11 141.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/07 85 61 23 28 197 227.15 213.26 05/06 61 68 19 32 178 227.88 213.56 05/05 45 38 9 30 123 228.90 215.45 05/02 75 49 8 38 171 228.38 217.47 05/01 66 36 6 69 177 230.34 220.98 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 228.53 216.14 -------------------------------------------------------------------------------- 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 73.55 loads 2,941,885 pounds Select Cuts 59.29 loads 2,371,455 pounds Trimmings 8.70 loads 348,127 pounds Ground Beef 28.14 load 1,125,540 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 22 33,428 634.00 683.00 653.11 112A 3 Rib, ribeye, bnls, light 13 68,021 678.00 741.00 687.56 112A 3 Rib, ribeye, bnls, heavy 46 160,022 667.00 741.00 703.71 113C 1 Chuck, semi-bnls, neck/off 12 133,106 210.00 235.00 221.56 114 1 Chuck, shoulder clod 13 41,365 213.00 231.00 218.38 114A 3 Chuck, shoulder clod, trmd 29 123,589 221.00 236.00 227.56 114D 3 Chuck, clod, top blade 8 9,763 326.00 410.00 339.87 114E 3 Chuck, clod, arm roast 10 24,212 227.30 250.00 229.92 114F 5 Chuck, clod tender (IM) 9 8,890 480.50 540.00 503.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 105,495 245.00 270.00 254.32 116B 1 Chuck, chuck tender (IM) 15 16,972 220.00 240.06 229.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 76,654 280.00 335.00 298.40 120A 3 Brisket, point/off, bnls 15 13,930 515.00 560.19 527.43 123A 3 Short Plate, short rib 13 35,128 434.00 515.00 455.13 130 4 Chuck, short rib 18 25,145 316.00 371.00 337.76 160 1 Round, bone-in 3 15,792 228.00 245.00 230.60 161 1 Round, boneless 7 9,624 240.00 252.00 247.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 173,761 231.70 261.50 238.30 168 1 Round, top inside round 21 96,127 230.00 263.60 247.81 168 3 Round, top inside round 33 366,362 230.00 267.50 240.22 169 5 Round, top inside, denuded 11 15,185 288.00 313.70 295.32

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 22,775 204.00 226.00 210.93 171B 3 Round, outside round 39 292,260 212.33 238.50 218.52 171C 3 Round, eye of round (IM) 32 79,773 230.00 251.00 239.44 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 4,743 560.00 650.00 596.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 4,077 550.00 593.80 559.97 180 3 Loin, strip, bnls, 0x1 46 240,452 546.65 663.00 570.89 184 1 Loin, top butt, bnls, heavy 8 7,432 350.00 368.00 358.58 184 3 Loin, top butt, boneless 20 85,527 360.69 393.50 377.47 185A 4 Loin, bottom sirloin, flap 23 60,220 499.90 536.00 509.65 185B 1 Loin, ball-tip, bnls, heavy 15 72,906 251.00 298.00 268.49 185C 1 Loin, sirloin, tri-tip (IM) 18 77,441 361.26 405.00 367.97 185D 4 Loin, tri-tip, pld (IM) 11 18,281 516.26 550.50 528.93 189A 4 Loin, tndrloin, trmd, heavy 26 81,031 1060.00 1196.00 1081.43 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 24 21,294 545.00 581.00 559.59 ------------------------------------------------------------------------------- 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 12 67,993 564.24 621.00 578.89 112A 3 Rib, ribeye, bnls, light 9 22,125 596.53 699.65 632.87 112A 3 Rib, ribeye, bnls, heavy 14 32,019 586.53 691.00 651.70 113C 1 Chuck, semi-bnls, neck/off 16 94,513 220.00 233.59 224.83 114 1 Chuck, shoulder clod 16 267,729 210.00 220.00 213.64 114A 3 Chuck, shoulder clod, trmd 17 107,563 215.00 236.00 224.13 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 4,084 470.00 491.00 486.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 401,935 232.00 266.00 235.81 116B 1 Chuck, chuck tender (IM) 8 12,201 220.00 240.00 230.44

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 48,808 279.00 328.00 291.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 6,580 422.33 460.00 434.57 130 4 Chuck, short rib 5 3,187 317.50 340.00 326.33 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 6 40,269 231.70 245.00 241.91 168 1 Round, top inside round 13 110,061 222.42 258.00 226.10 168 3 Round, top inside round 18 111,958 225.00 253.50 229.44 169 5 Round, top inside, denuded 7 7,155 281.77 309.67 285.28

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 83,657 206.00 223.00 206.80 171B 3 Round, outside round 15 51,643 217.00 241.00 226.39 171C 3 Round, eye of round (IM) 16 21,982 230.00 254.97 241.82 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 14,652 488.29 584.00 543.95 175 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 19 88,406 433.00 586.00 462.68 184 1 Loin, top butt, bnls, heavy 14 31,717 284.05 324.55 288.79 184 3 Loin, top butt, boneless 31 158,422 298.00 346.00 316.38 185A 4 Loin, bottom sirloin, flap 5 42,960 463.00 521.00 466.82 185B 1 Loin, ball-tip, bnls, heavy 12 115,633 243.00 310.00 253.75 185C 1 Loin, sirloin, tri-tip (IM) 10 94,461 334.90 385.50 343.15 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 75,322 977.00 1151.00 1010.24 191A 4 Loin, butt tender, trimmed 7 4,972 1000.05 1029.65 1012.25 193 4 Flank, flank steak (IM) 7 6,414 520.00 581.00 538.23 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 5,417 108.55 116.00 114.86 121D 4 Plate, Inside Skirt (IM) 23 35,031 390.00 428.50 403.00 121C 4 Plate, Outside Skirt (IM) 26 25,549 555.00 613.00 593.13 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 36 142,769 295.00 346.00 303.81

Pectoral Meat 30 91,197 292.00 343.50 312.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 118,025 181.40 205.00 187.70 Ground Beef 75% 0 0 Ground Beef 81% 36 297,191 180.00 240.00 188.95 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 19 158,790 183.00 236.90 199.49 Ground Beef Round 85% 24 173,094 256.00 286.00 271.46 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 10 73,960 197.98 235.05 203.85 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 21 348,127 118.00 134.00 125.32 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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