Breaking News

Tweet TWEET

USDA Boxed Beef Cutout Closing Prices for May 9

May 9 (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: 223.26 212.21 Change from prior day: (2.39) (0.30) ------------------------------------------------------------------------------- Choice/Select spread: 11.05

Total Load Count (Cuts, Trimmings, Grids): 171 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 338.01 320.30 Primal Chuck 177.44 171.49 Primal Round 182.58 181.43 Primal Loin 304.83 274.04 Primal Brisket 190.35 182.83 Primal Short Plate 173.10 173.10 Primal Flank 145.05 142.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/08 74 59 9 28 170 225.65 212.51 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 227.59 214.45 -------------------------------------------------------------------------------- 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 70.93 loads 2,837,282 pounds Select Cuts 59.77 loads 2,390,783 pounds Trimmings 6.45 loads 258,006 pounds Ground Beef 33.43 load 1,337,231 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 32 215,535 616.00 677.00 636.75 112A 3 Rib, ribeye, bnls, light 16 103,375 669.37 737.50 682.54 112A 3 Rib, ribeye, bnls, heavy 27 43,750 679.00 732.50 698.33 113C 1 Chuck, semi-bnls, neck/off 4 6,849 220.00 227.50 226.70 114 1 Chuck, shoulder clod 7 16,975 210.06 217.42 211.70 114A 3 Chuck, shoulder clod, trmd 28 138,273 224.00 241.60 228.78 114D 3 Chuck, clod, top blade 6 2,598 339.00 400.00 364.70 114E 3 Chuck, clod, arm roast 20 69,959 230.00 264.00 245.34 114F 5 Chuck, clod tender (IM) 3 2,315 520.00 540.00 531.84 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 43 218,797 231.00 268.00 248.68 116B 1 Chuck, chuck tender (IM) 23 63,492 203.00 238.00 220.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 151,318 256.59 322.00 282.76 120A 3 Brisket, point/off, bnls 7 3,662 501.60 547.00 527.47 123A 3 Short Plate, short rib 5 10,975 485.00 510.00 494.15 130 4 Chuck, short rib 16 37,666 280.00 332.00 309.81 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 116,350 225.00 251.00 237.05 168 1 Round, top inside round 18 86,145 221.62 257.00 231.55 168 3 Round, top inside round 30 255,047 222.00 266.00 234.28 169 5 Round, top inside, denuded 26 131,512 288.00 317.00 293.91

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 12 17,089 197.00 231.00 213.48 171B 3 Round, outside round 30 236,951 215.00 240.00 217.46 171C 3 Round, eye of round (IM) 46 95,467 226.00 253.00 236.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 41,764 557.69 650.00 567.70 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,974 550.00 631.00 580.78 180 3 Loin, strip, bnls, 0x1 34 263,845 540.00 642.50 561.17 184 1 Loin, top butt, bnls, heavy 5 3,466 350.00 365.00 358.62 184 3 Loin, top butt, boneless 33 156,226 349.00 396.00 375.42 185A 4 Loin, bottom sirloin, flap 14 31,322 500.00 540.00 506.89 185B 1 Loin, ball-tip, bnls, heavy 15 55,750 235.00 290.00 264.40 185C 1 Loin, sirloin, tri-tip (IM) 19 35,432 330.00 443.13 367.49 185D 4 Loin, tri-tip, pld (IM) 8 5,515 504.00 562.00 529.20 189A 4 Loin, tndrloin, trmd, heavy 35 45,798 1010.00 1187.00 1085.05 191A 4 Loin, butt tender, trimmed 5 3,186 968.00 1068.00 1026.85 193 4 Flank, flank steak (IM) 18 19,178 554.00 582.00 562.14 ------------------------------------------------------------------------------- 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 8 28,054 564.24 624.85 586.89 112A 3 Rib, ribeye, bnls, light 8 22,201 651.00 695.00 666.25 112A 3 Rib, ribeye, bnls, heavy 18 43,235 633.00 690.00 649.96 113C 1 Chuck, semi-bnls, neck/off 5 18,549 223.70 227.50 226.07 114 1 Chuck, shoulder clod 10 57,792 214.00 225.00 214.98 114A 3 Chuck, shoulder clod, trmd 13 103,641 219.19 236.00 222.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 9,935 480.00 491.00 487.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 272,829 234.47 256.77 239.12 116B 1 Chuck, chuck tender (IM) 11 36,522 203.00 234.05 211.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 123,567 256.00 295.25 267.43 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 9,132 458.75 480.08 470.19 130 4 Chuck, short rib 10 12,268 286.70 340.08 309.53 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 46,064 224.37 246.00 234.07 168 1 Round, top inside round 8 131,837 219.00 232.00 219.78 168 3 Round, top inside round 11 29,886 230.00 256.77 242.87 169 5 Round, top inside, denuded 3 2,562 283.00 295.31 286.18

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 64,933 197.00 219.56 204.03 171B 3 Round, outside round 13 44,506 215.00 230.00 220.36 171C 3 Round, eye of round (IM) 16 31,680 229.91 254.97 237.49 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 9,042 497.00 552.77 546.12 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 24 186,750 441.98 570.77 463.50 184 1 Loin, top butt, bnls, heavy 15 187,815 281.00 312.00 283.42 184 3 Loin, top butt, boneless 24 234,201 302.00 330.00 317.21 185A 4 Loin, bottom sirloin, flap 7 51,341 449.00 505.00 455.87 185B 1 Loin, ball-tip, bnls, heavy 19 185,533 235.00 291.01 262.40 185C 1 Loin, sirloin, tri-tip (IM) 7 110,376 334.90 355.00 339.31 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 63,659 952.60 1131.00 993.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 1,169 530.00 586.00 564.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 28,500 107.00 141.00 112.94 121D 4 Plate, Inside Skirt (IM) 20 27,195 385.25 427.00 400.06 121C 4 Plate, Outside Skirt (IM) 13 15,166 578.00 610.00 601.36 121E 6 Outside Skirt, pld (IM) 5 13,138 780.00 890.00 791.20

Cap, Wedge Meat & (IM) Lean 29 118,498 285.00 326.18 296.14

Pectoral Meat 26 76,868 295.00 352.00 310.41 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 271,275 179.00 209.00 189.45 Ground Beef 75% Ground Beef 81% 34 549,718 170.00 230.00 177.23 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 2,324 285.91 294.00 289.22 Ground Beef Chuck 80% 9 52,504 205.55 235.00 214.89 Ground Beef Round 85% 4 3,446 260.00 271.00 266.73 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% 13 124,682 190.50 234.25 211.34 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 258,006 123.00 132.00 125.83 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.