USDA Boxed Beef Cutout Closing Prices for May 14

May 14 (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: 225.08 215.46 Change from prior day: (1.53) (0.07) ------------------------------------------------------------------------------- Choice/Select spread: 9.62

Total Load Count (Cuts, Trimmings, Grids): 214 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 341.87 326.57 Primal Chuck 180.93 180.43 Primal Round 182.07 179.22 Primal Loin 306.55 274.50 Primal Brisket 188.86 186.98 Primal Short Plate 174.23 174.23 Primal Flank 147.68 142.17 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/13 71 60 11 35 178 226.61 215.53 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 225.30 213.23 -------------------------------------------------------------------------------- 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 108.93 loads 4,357,143 pounds Select Cuts 67.33 loads 2,693,289 pounds Trimmings 9.36 loads 374,389 pounds Ground Beef 28.55 load 1,141,877 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 61 161,035 600.00 683.25 634.40 112A 3 Rib, ribeye, bnls, light 17 28,253 691.00 770.00 727.34 112A 3 Rib, ribeye, bnls, heavy 151 147,286 683.50 754.00 719.54 113C 1 Chuck, semi-bnls, neck/off 7 19,483 224.83 243.50 232.11 114 1 Chuck, shoulder clod 25 63,443 203.00 226.00 219.84 114A 3 Chuck, shoulder clod, trmd 96 419,096 220.00 246.00 226.81 114D 3 Chuck, clod, top blade 7 3,419 334.00 390.00 349.66 114E 3 Chuck, clod, arm roast 14 14,914 229.84 273.60 246.76 114F 5 Chuck, clod tender (IM) 14 14,521 470.60 566.00 534.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 156 319,895 245.00 279.60 257.73 116B 1 Chuck, chuck tender (IM) 43 58,330 220.00 241.00 226.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 116 257,906 278.75 312.00 283.61 120A 3 Brisket, point/off, bnls 22 21,286 490.00 540.44 511.41 123A 3 Short Plate, short rib 37 30,755 465.00 510.00 497.32 130 4 Chuck, short rib 63 82,669 313.00 371.61 332.98 160 1 Round, bone-in 4 4,319 225.00 242.00 232.36 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 132 218,105 230.11 251.00 241.12 168 1 Round, top inside round 37 57,951 225.00 250.00 234.19 168 3 Round, top inside round 34 204,125 222.00 257.00 232.80 169 5 Round, top inside, denuded 24 89,186 278.00 299.60 291.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 7,703 213.00 226.00 218.19 171B 3 Round, outside round 95 594,338 215.00 251.60 222.44 171C 3 Round, eye of round (IM) 133 151,978 226.50 252.00 241.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 183,068 550.00 650.00 562.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 19,476 515.00 605.00 531.23 180 3 Loin, strip, bnls, 0x1 122 275,627 549.50 640.00 569.20 184 1 Loin, top butt, bnls, heavy 20 13,217 345.00 373.00 353.83 184 3 Loin, top butt, boneless 80 216,495 361.00 394.50 377.07 185A 4 Loin, bottom sirloin, flap 62 96,075 492.00 566.50 508.34 185B 1 Loin, ball-tip, bnls, heavy 34 58,920 270.00 330.00 281.02 185C 1 Loin, sirloin, tri-tip (IM) 12 22,636 362.00 389.00 370.35 185D 4 Loin, tri-tip, pld (IM) 30 22,195 506.00 580.00 522.43 189A 4 Loin, tndrloin, trmd, heavy 110 107,689 1025.00 1191.00 1076.79 191A 4 Loin, butt tender, trimmed 9 6,690 1035.60 1119.00 1048.09 193 4 Flank, flank steak (IM) 31 30,540 529.38 590.00 567.19 ------------------------------------------------------------------------------- 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 13 33,384 566.98 630.00 600.45 112A 3 Rib, ribeye, bnls, light 24 44,190 659.00 706.00 676.13 112A 3 Rib, ribeye, bnls, heavy 34 95,417 635.00 710.00 670.75 113C 1 Chuck, semi-bnls, neck/off 8 6,178 224.25 249.99 233.22 114 1 Chuck, shoulder clod 12 36,410 211.00 230.00 215.59 114A 3 Chuck, shoulder clod, trmd 26 116,605 220.00 245.00 229.84 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 4,680 490.00 510.00 492.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 327,722 235.00 271.00 247.69 116B 1 Chuck, chuck tender (IM) 33 20,611 229.00 245.00 233.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 98,900 274.50 312.00 281.80 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 27 24,101 306.00 340.00 316.80 160 1 Round, bone-in 161 1 Round, boneless 6 21,647 232.00 245.00 242.17

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 71,936 235.00 250.00 237.98 168 1 Round, top inside round 35 605,676 215.00 236.61 217.54 168 3 Round, top inside round 23 113,321 222.00 260.00 229.69 169 5 Round, top inside, denuded 6 4,391 273.00 295.00 283.41

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 28,487 203.00 220.00 210.63 171B 3 Round, outside round 29 91,613 216.00 241.00 220.40 171C 3 Round, eye of round (IM) 39 65,456 233.00 250.00 241.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 45,882 470.43 570.00 516.56 175 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 37 217,052 460.64 545.00 482.17 184 1 Loin, top butt, bnls, heavy 33 25,111 278.00 314.99 289.65 184 3 Loin, top butt, boneless 42 119,730 289.77 331.00 302.71 185A 4 Loin, bottom sirloin, flap 12 15,003 470.47 511.50 477.22 185B 1 Loin, ball-tip, bnls, heavy 19 53,394 250.00 300.00 270.54 185C 1 Loin, sirloin, tri-tip (IM) 10 42,723 350.00 391.00 354.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 34 71,979 992.09 1130.00 1026.50 191A 4 Loin, butt tender, trimmed 5 2,794 1015.00 1051.61 1016.56 193 4 Flank, flank steak (IM) 5 2,484 525.00 577.66 536.23 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 36,197 94.50 125.00 109.22 121D 4 Plate, Inside Skirt (IM) 36 81,959 385.25 435.00 405.40 121C 4 Plate, Outside Skirt (IM) 22 22,061 550.21 623.00 587.83 121E 6 Outside Skirt, pld (IM) 20 45,987 775.00 906.00 794.16

Cap, Wedge Meat & (IM) Lean 38 175,288 288.45 334.00 302.11

Pectoral Meat 32 64,885 294.00 335.00 306.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 50 97,174 179.40 209.00 191.60 Ground Beef 75% Ground Beef 81% 70 279,129 191.50 230.00 198.96 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 58,992 280.00 310.00 289.98 Ground Beef Chuck 80% 40 164,966 215.59 245.00 219.50 Ground Beef Round 85% 37 91,974 260.00 297.00 266.99 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% 0 0 Blended Ground Beef 81% 25 157,120 188.17 245.00 216.16 Blended Ground Beef 85% Blended Ground Beef 90% 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 17 374,389 128.00 136.22 130.40 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.