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USDA Boxed Beef Cutout Closing Prices for May 10

May 10 (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: 204.98 191.20 Change from prior day: (0.51) 0.17 ------------------------------------------------------------------------------- Choice/Select spread: 13.77

Total Load Count (Cuts, Trimmings, Grids): 178 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 305.09 268.84 Primal Chuck 163.05 162.15 Primal Round 162.95 161.50 Primal Loin 307.89 264.49 Primal Brisket 134.06 133.63 Primal Short Plate 139.88 142.95 Primal Flank 112.94 110.38 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/09 63 44 5 19 131 205.49 191.03 05/08 68 72 16 43 199 204.67 190.63 05/07 60 47 8 33 147 201.19 190.26 05/06 53 38 11 24 125 200.26 189.61 05/03 49 40 7 17 114 201.68 190.13 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.66 190.33 -------------------------------------------------------------------------------- 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 86.42 loads 3,456,833 pounds Select Cuts 72.46 loads 2,898,274 pounds Trimmings 6.11 loads 244,525 pounds Ground Beef 12.52 load 500,796 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 23 78,314 574.75 627.00 613.07 112A 3 Rib, ribeye, bnls, light 10 22,140 625.00 718.11 673.34 112A 3 Rib, ribeye, bnls, heavy 22 109,133 615.00 708.01 659.07 113C 1 Chuck, semi-bnls, neck/off 4 38,886 189.00 215.00 190.08 114 1 Chuck, shoulder clod 5 10,768 202.00 212.89 208.28 114A 3 Chuck, shoulder clod, trmd 16 31,029 218.21 227.00 221.77 114D 3 Chuck, clod, top blade 12 30,019 279.90 301.00 288.52 114E 3 Chuck, clod, arm roast 5 2,902 236.50 256.00 248.60 114F 5 Chuck, clod tender (IM) 4 1,851 395.00 402.00 400.26 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 38 138,396 223.29 243.00 233.29 116B 1 Chuck, chuck tender (IM) 22 75,726 198.00 216.89 209.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 137,296 187.00 210.00 197.56 120A 3 Brisket, point/off, bnls 3 3,213 350.00 350.00 350.00 123A 3 Short Plate, short rib 10 19,113 390.00 486.00 441.88 130 4 Chuck, short rib 11 15,764 287.00 350.00 310.09 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 51 396,542 221.00 242.50 226.56 168 1 Round, top inside round 12 35,556 200.00 217.50 207.15 168 3 Round, top inside round 24 377,897 214.50 232.00 217.39 169 5 Round, top inside, denuded 9 53,928 243.00 257.00 245.92

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 5,496 191.00 205.00 193.83 171B 3 Round, outside round 28 200,024 200.00 215.00 204.13 171C 3 Round, eye of round (IM) 29 145,905 203.00 222.89 209.58 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 3,316 685.00 717.00 696.70 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,240 680.00 700.43 686.00 180 3 Loin, strip, bnls, 0x1 33 115,503 744.76 800.00 760.41 184 1 Loin, top butt, bnls, heavy 5 13,920 320.00 334.00 322.76 184 3 Loin, top butt, boneless 19 117,050 332.75 368.00 348.83 185A 4 Loin, bottom sirloin, flap 11 14,184 475.00 519.00 486.46 185B 1 Loin, ball-tip, bnls, heavy 12 49,636 255.00 305.00 290.38 185C 1 Loin, sirloin, tri-tip (IM) 3 1,284 320.00 340.00 332.78 185D 4 Loin, tri-tip, pld (IM) 7 3,278 431.00 452.00 437.78 189A 4 Loin, tndrloin, trmd, heavy 31 51,280 927.00 1028.00 967.19 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 11,534 417.00 465.00 436.72 ------------------------------------------------------------------------------- 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 32,270 492.48 536.59 513.72 112A 3 Rib, ribeye, bnls, light 9 31,694 554.00 592.73 566.33 112A 3 Rib, ribeye, bnls, heavy 17 33,947 539.00 590.00 556.15 113C 1 Chuck, semi-bnls, neck/off 6 14,247 189.00 216.00 203.99 114 1 Chuck, shoulder clod 8 52,553 201.00 209.68 202.27 114A 3 Chuck, shoulder clod, trmd 17 105,104 214.00 224.00 217.24 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 6,263 380.00 400.30 389.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 420,024 218.51 238.00 221.34 116B 1 Chuck, chuck tender (IM) 6 15,936 198.00 215.00 213.09

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 108,981 195.00 203.00 197.49 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 8,214 376.00 471.00 427.15 130 4 Chuck, short rib 9 163,138 294.00 320.00 294.16 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 109,857 221.00 240.00 225.10 168 1 Round, top inside round 18 77,592 197.00 208.00 201.40 168 3 Round, top inside round 10 58,376 203.00 218.32 214.54 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,665 199.68 205.00 202.96 171B 3 Round, outside round 11 65,807 200.00 208.00 204.66 171C 3 Round, eye of round (IM) 18 49,636 198.00 215.00 209.39 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 6,478 568.50 580.00 572.51 175 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 7 13,801 550.00 602.00 572.15 184 1 Loin, top butt, bnls, heavy 4 10,501 290.00 335.00 294.63 184 3 Loin, top butt, boneless 13 26,368 315.00 333.27 318.07 185A 4 Loin, bottom sirloin, flap 4 14,537 490.00 524.18 503.00 185B 1 Loin, ball-tip, bnls, heavy 8 24,871 255.00 265.00 260.58 185C 1 Loin, sirloin, tri-tip (IM) 8 23,651 275.00 280.65 275.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 51,733 851.00 966.00 873.06 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 38,177 411.00 469.00 422.04 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 10,183 100.00 130.00 102.03 121D 4 Plate, Inside Skirt (IM) 44 248,780 349.74 382.00 361.88 121C 4 Plate, Outside Skirt (IM) 20 28,264 423.00 517.00 466.35 121E 6 Outside Skirt, pld (IM) 6 28,422 610.00 622.00 614.44

Cap, Wedge Meat & (IM) Lean 106 1,926,555 214.67 246.00 217.45

Pectoral Meat 31 150,285 217.29 255.00 227.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 98,373 168.27 184.00 173.27 Ground Beef 75% 0 0 Ground Beef 81% 26 144,157 178.25 209.89 189.24 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 9,777 227.93 267.50 240.20 Ground Beef Chuck 80% 13 40,776 189.45 211.00 200.28 Ground Beef Round 85% 6 25,341 196.93 224.15 213.19 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% 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 9 244,525 94.00 96.50 95.31 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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