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USDA Boxed Beef Cutout Midday 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 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: 226.74 213.04 Change from prior day: (0.41) (0.22) ------------------------------------------------------------------------------- Choice/Select spread: 13.70

Total Load Count (Cuts, Trimmings, Grids): 92 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 342.08 316.14 Primal Chuck 179.63 172.91 Primal Round 185.00 183.33 Primal Loin 312.07 274.55 Primal Brisket 194.82 189.61 Primal Short Plate 173.64 173.63 Primal Flank 145.69 141.33 -------------------------------------------------------------------------------- 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 37.16 loads 1,486,517 pounds Select Cuts 37.01 loads 1,480,568 pounds Trimmings 0.00 loads 0 pounds Ground Beef 17.54 load 701,640 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 18 30,548 638.83 683.00 653.29 112A 3 Rib, ribeye, bnls, light 7 11,343 690.00 737.00 702.58 112A 3 Rib, ribeye, bnls, heavy 27 25,610 679.00 740.00 703.84 113C 1 Chuck, semi-bnls, neck/off 8 105,721 210.00 231.75 221.34 114 1 Chuck, shoulder clod 7 31,297 216.00 227.00 219.03 114A 3 Chuck, shoulder clod, trmd 15 59,687 224.00 236.00 228.24 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 8 23,329 227.30 250.00 229.24 114F 5 Chuck, clod tender (IM) 5 2,978 511.00 540.00 527.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 68,759 248.00 270.00 254.85 116B 1 Chuck, chuck tender (IM) 6 10,349 222.61 240.00 231.66

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 38,103 280.00 335.00 299.79 120A 3 Brisket, point/off, bnls 6 3,849 520.00 540.00 529.60 123A 3 Short Plate, short rib 9 8,275 475.00 515.00 506.05 130 4 Chuck, short rib 11 14,029 316.00 371.00 337.99 160 1 Round, bone-in 161 1 Round, boneless 4 3,746 250.00 252.00 251.89

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 73,622 235.00 261.50 240.05 168 1 Round, top inside round 14 47,248 230.00 263.00 253.62 168 3 Round, top inside round 23 261,565 231.00 266.00 240.39 169 5 Round, top inside, denuded 6 11,086 292.40 301.00 295.33

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 6,952 211.00 226.00 217.32 171B 3 Round, outside round 23 240,485 212.33 238.50 216.85 171C 3 Round, eye of round (IM) 23 46,781 230.00 259.25 238.82 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 4,203 560.00 650.00 594.33 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 3,149 550.00 550.00 550.00 180 3 Loin, strip, bnls, 0x1 23 65,103 550.00 663.00 567.58 184 1 Loin, top butt, bnls, heavy 7 6,286 350.00 368.00 358.53 184 3 Loin, top butt, boneless 13 28,815 360.69 393.50 381.89 185A 4 Loin, bottom sirloin, flap 13 21,110 499.90 536.00 516.43 185B 1 Loin, ball-tip, bnls, heavy 10 22,515 251.00 298.00 273.63 185C 1 Loin, sirloin, tri-tip (IM) 11 10,279 372.00 405.00 387.63 185D 4 Loin, tri-tip, pld (IM) 6 11,749 516.26 541.21 523.16 189A 4 Loin, tndrloin, trmd, heavy 12 27,431 1070.00 1184.50 1074.56 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 13,623 559.00 576.50 566.37 ------------------------------------------------------------------------------- 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 4,035 570.00 621.00 581.94 112A 3 Rib, ribeye, bnls, light 6 19,466 596.53 690.00 627.28 112A 3 Rib, ribeye, bnls, heavy 11 20,799 586.53 691.00 651.40 113C 1 Chuck, semi-bnls, neck/off 13 73,435 224.25 232.52 224.68 114 1 Chuck, shoulder clod 10 175,811 210.00 219.55 211.03 114A 3 Chuck, shoulder clod, trmd 11 97,242 220.00 229.53 223.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 3,713 470.00 491.00 487.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 346,981 232.00 266.00 234.56 116B 1 Chuck, chuck tender (IM) 4 2,828 228.00 240.00 234.48

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 34,402 279.00 328.00 291.03 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,432 422.33 460.00 434.58 130 4 Chuck, short rib 4 2,491 317.50 340.00 325.16 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 37,289 231.70 245.00 242.54 168 1 Round, top inside round 7 16,273 226.87 258.00 238.56 168 3 Round, top inside round 12 92,190 225.00 253.50 227.52 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 41,159 207.00 223.00 207.25 171B 3 Round, outside round 13 48,234 217.00 241.00 226.36 171C 3 Round, eye of round (IM) 10 10,898 235.00 250.00 240.48 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 7,368 488.29 580.00 534.57 175 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 10 7,279 530.00 586.00 545.78 184 1 Loin, top butt, bnls, heavy 8 13,078 285.00 324.55 292.24 184 3 Loin, top butt, boneless 14 18,212 300.05 325.00 310.97 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) 7 93,086 334.90 380.00 342.63 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 13 54,668 977.00 1151.00 994.50 191A 4 Loin, butt tender, trimmed 5 3,574 1000.05 1025.00 1006.97 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 17 23,938 390.00 428.50 405.38 121C 4 Plate, Outside Skirt (IM) 18 16,888 560.00 613.00 596.65 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 26 68,139 298.40 340.00 306.74

Pectoral Meat 14 19,570 300.00 343.50 317.19 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 75,779 181.40 196.05 186.65 Ground Beef 75% 0 0 Ground Beef 81% 20 185,800 180.00 240.00 190.70 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 12 85,728 200.59 236.90 209.97 Ground Beef Round 85% 21 131,053 256.00 286.00 274.91 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% 0 0 Blended Ground Beef 81% 7 67,960 197.98 235.05 202.58 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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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