USDA Boxed Beef Cutout Midday 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 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: 226.65 215.48 Change from prior day: 2.83 2.84 ------------------------------------------------------------------------------- Choice/Select spread: 11.17

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 344.27 325.74 Primal Chuck 179.73 177.34 Primal Round 184.00 181.93 Primal Loin 312.02 276.46 Primal Brisket 190.37 188.10 Primal Short Plate 173.96 173.96 Primal Flank 147.86 141.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/12 41 28 7 34 109 223.82 212.64 05/09 71 60 6 33 171 223.26 212.21 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 225.55 212.84 -------------------------------------------------------------------------------- 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 39.58 loads 1,583,099 pounds Select Cuts 20.36 loads 814,507 pounds Trimmings 0.08 loads 3,000 pounds Ground Beef 26.14 load 1,045,546 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 20 53,144 631.54 706.00 638.06 112A 3 Rib, ribeye, bnls, light 8 9,852 690.00 750.00 721.27 112A 3 Rib, ribeye, bnls, heavy 32 17,895 690.00 777.00 708.89 113C 1 Chuck, semi-bnls, neck/off 3 11,562 223.50 231.49 224.39 114 1 Chuck, shoulder clod 6 41,778 215.00 226.00 220.80 114A 3 Chuck, shoulder clod, trmd 16 51,376 224.77 252.00 229.71 114D 3 Chuck, clod, top blade 6 7,644 335.00 385.00 342.49 114E 3 Chuck, clod, arm roast 4 3,406 239.47 257.00 241.52 114F 5 Chuck, clod tender (IM) 12 8,435 510.00 549.00 529.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 271,229 240.75 277.00 248.47 116B 1 Chuck, chuck tender (IM) 30 134,438 215.00 245.00 220.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 62,286 271.10 309.00 285.02 120A 3 Brisket, point/off, bnls 11 3,003 498.00 562.00 526.90 123A 3 Short Plate, short rib 16 47,642 469.00 510.00 493.80 130 4 Chuck, short rib 5 6,663 311.75 335.00 312.58 160 1 Round, bone-in 3 3,526 257.50 260.00 257.55 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 27,658 235.00 251.00 242.64 168 1 Round, top inside round 9 14,483 224.20 245.28 232.66 168 3 Round, top inside round 11 93,486 231.63 257.23 239.78 169 5 Round, top inside, denuded 9 29,845 285.00 304.00 288.04

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 21 194,842 213.50 247.00 222.61 171C 3 Round, eye of round (IM) 17 51,735 228.50 259.25 240.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 7,502 550.00 620.00 578.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 23 46,348 550.00 666.10 598.04 184 1 Loin, top butt, bnls, heavy 4 3,762 362.00 382.28 367.98 184 3 Loin, top butt, boneless 21 36,407 370.25 410.00 378.36 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 20,127 274.00 301.28 275.10 185C 1 Loin, sirloin, tri-tip (IM) 8 10,371 370.00 416.00 382.16 185D 4 Loin, tri-tip, pld (IM) 15 34,385 514.00 552.00 525.80 189A 4 Loin, tndrloin, trmd, heavy 22 42,126 1058.00 1168.00 1088.12 191A 4 Loin, butt tender, trimmed 5 1,230 1065.00 1126.00 1082.43 193 4 Flank, flank steak (IM) 13 16,332 562.00 589.00 578.65 ------------------------------------------------------------------------------- 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 17 124,803 570.00 597.23 587.29 112A 3 Rib, ribeye, bnls, light 14 45,857 641.00 695.70 681.01 112A 3 Rib, ribeye, bnls, heavy 18 21,412 641.00 690.00 652.58 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 27,921 229.91 239.24 232.58 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 1,092 492.00 496.50 495.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 51,122 234.88 256.00 250.38 116B 1 Chuck, chuck tender (IM) 19 63,512 215.00 240.00 223.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 13,181 281.00 312.00 290.19 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 6 16,484 302.00 340.00 310.81 160 1 Round, bone-in 161 1 Round, boneless 3 2,046 239.75 246.50 240.96

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 11,283 240.19 275.00 251.14 168 1 Round, top inside round 7 15,757 224.29 239.28 227.35 168 3 Round, top inside round 8 13,808 235.19 260.00 238.82 169 5 Round, top inside, denuded 3 3,186 281.00 287.00 282.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 38,687 214.88 247.00 220.11 171C 3 Round, eye of round (IM) 9 26,452 226.50 246.00 232.28 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 6,746 485.00 571.00 532.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 16 43,898 467.50 532.00 480.60 184 1 Loin, top butt, bnls, heavy 6 14,011 283.97 324.86 294.95 184 3 Loin, top butt, boneless 17 30,774 287.00 328.00 315.20 185A 4 Loin, bottom sirloin, flap 5 5,451 469.97 523.50 479.20 185B 1 Loin, ball-tip, bnls, heavy 10 14,949 248.50 289.00 270.71 185C 1 Loin, sirloin, tri-tip (IM) 3 7,814 355.00 402.23 363.76 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 49,248 993.88 1117.00 1032.48 191A 4 Loin, butt tender, trimmed 4 2,523 983.99 1051.00 987.65 193 4 Flank, flank steak (IM) 18 52,293 519.94 572.23 532.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 29,947 106.00 127.23 117.55 121D 4 Plate, Inside Skirt (IM) 12 7,403 395.00 420.00 409.78 121C 4 Plate, Outside Skirt (IM) 13 54,321 554.00 611.00 583.75 121E 6 Outside Skirt, pld (IM) 5 4,243 795.00 890.00 840.07

Cap, Wedge Meat & (IM) Lean 16 64,749 298.00 330.00 308.36

Pectoral Meat 9 8,552 311.75 341.00 318.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 281,727 184.40 219.28 188.68 Ground Beef 75% Ground Beef 81% 8 67,784 184.00 231.00 216.29 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 7 168,526 215.70 229.00 220.20 Ground Beef Round 85% 3 16,843 260.40 279.00 267.27 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% 12 87,840 188.17 237.60 212.19 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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.