USDA Boxed Beef Cutout Midday 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 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: 223.89 213.17 Change from prior day: (1.76) 0.66 ------------------------------------------------------------------------------- Choice/Select spread: 10.72

Total Load Count (Cuts, Trimmings, Grids): 97 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 338.63 321.30 Primal Chuck 178.33 171.83 Primal Round 183.53 182.37 Primal Loin 304.65 274.69 Primal Brisket 193.02 191.05 Primal Short Plate 172.99 172.99 Primal Flank 144.89 142.00 -------------------------------------------------------------------------------- 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 53.13 loads 2,125,178 pounds Select Cuts 35.01 loads 1,400,437 pounds Trimmings 0.00 loads 0 pounds Ground Beef 9.26 load 370,403 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 27 210,525 624.85 665.00 636.66 112A 3 Rib, ribeye, bnls, light 11 94,032 680.00 737.00 681.25 112A 3 Rib, ribeye, bnls, heavy 22 31,935 679.00 732.50 700.95 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 16,250 210.06 217.42 211.46 114A 3 Chuck, shoulder clod, trmd 23 129,438 224.00 241.60 228.68 114D 3 Chuck, clod, top blade 5 1,972 339.00 400.00 371.32 114E 3 Chuck, clod, arm roast 19 69,842 230.00 264.00 245.33 114F 5 Chuck, clod tender (IM) 3 2,315 520.00 540.00 531.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 89,827 237.05 268.00 253.12 116B 1 Chuck, chuck tender (IM) 19 48,707 203.00 238.00 218.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 41,422 280.00 317.00 282.48 120A 3 Brisket, point/off, bnls 6 3,507 501.60 542.00 526.60 123A 3 Short Plate, short rib 5 10,975 485.00 510.00 494.15 130 4 Chuck, short rib 11 30,505 305.00 327.00 314.87 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 101,749 225.00 251.00 237.73 168 1 Round, top inside round 10 42,560 229.90 257.00 236.89 168 3 Round, top inside round 15 135,537 229.00 264.00 237.72 169 5 Round, top inside, denuded 24 130,202 288.00 317.00 293.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 9 14,249 197.00 231.00 214.17 171B 3 Round, outside round 23 183,713 215.00 240.00 217.66 171C 3 Round, eye of round (IM) 37 80,096 228.00 253.00 237.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 35,086 557.69 635.00 562.56 175 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 24 203,852 540.00 605.00 561.07 184 1 Loin, top butt, bnls, heavy 4 3,399 350.00 362.50 358.50 184 3 Loin, top butt, boneless 29 152,301 367.69 392.00 376.03 185A 4 Loin, bottom sirloin, flap 11 16,447 508.71 540.00 513.04 185B 1 Loin, ball-tip, bnls, heavy 8 40,499 248.00 285.00 267.66 185C 1 Loin, sirloin, tri-tip (IM) 11 13,112 370.00 412.00 384.19 185D 4 Loin, tri-tip, pld (IM) 7 3,371 525.00 562.00 545.22 189A 4 Loin, tndrloin, trmd, heavy 30 43,310 1010.00 1140.00 1083.21 191A 4 Loin, butt tender, trimmed 4 2,997 968.00 1033.52 1024.25 193 4 Flank, flank steak (IM) 13 15,133 554.00 582.00 562.32 ------------------------------------------------------------------------------- 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 7 27,851 564.24 624.85 586.99 112A 3 Rib, ribeye, bnls, light 5 15,774 665.00 695.00 672.09 112A 3 Rib, ribeye, bnls, heavy 14 21,535 633.00 690.00 652.15 113C 1 Chuck, semi-bnls, neck/off 3 14,655 224.95 227.50 225.88 114 1 Chuck, shoulder clod 4 12,231 216.00 220.00 216.84 114A 3 Chuck, shoulder clod, trmd 9 97,457 219.19 236.00 221.86 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 12 65,646 234.80 256.77 242.11 116B 1 Chuck, chuck tender (IM) 8 34,840 203.00 234.05 211.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 28,832 275.00 315.80 284.93 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 8,229 286.70 340.00 305.07 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 5 119,229 219.00 225.00 219.19 168 3 Round, top inside round 8 25,843 230.00 256.77 242.50 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 52,097 197.00 219.56 204.28 171B 3 Round, outside round 5 19,535 215.00 229.00 218.43 171C 3 Round, eye of round (IM) 8 9,121 236.02 254.97 247.06 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 8,483 497.00 552.77 546.66 175 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 12 45,420 445.00 570.77 496.41 184 1 Loin, top butt, bnls, heavy 13 186,824 281.00 312.00 283.39 184 3 Loin, top butt, boneless 17 187,554 302.00 330.00 317.95 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 9 56,323 246.97 291.01 261.56 185C 1 Loin, sirloin, tri-tip (IM) 5 89,371 334.90 349.85 336.16 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 62,063 952.60 1051.60 989.80 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 1,094 530.00 586.00 564.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 16,074 107.00 141.00 110.79 121D 4 Plate, Inside Skirt (IM) 12 16,314 385.69 417.50 403.69 121C 4 Plate, Outside Skirt (IM) 10 9,788 578.00 610.00 596.61 121E 6 Outside Skirt, pld (IM) 4 10,800 780.00 890.00 793.63

Cap, Wedge Meat & (IM) Lean 13 57,129 286.00 323.94 301.45

Pectoral Meat 24 69,808 295.00 352.00 309.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 78,369 179.00 209.00 190.41 Ground Beef 75% 0 0 Ground Beef 81% 20 123,222 182.00 230.00 187.63 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 28,072 213.00 235.00 219.16 Ground Beef Round 85% Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 6 89,322 190.50 234.25 211.29 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 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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