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: 226.61 215.53 Change from prior day: 2.79 2.89 ------------------------------------------------------------------------------- Choice/Select spread: 11.08

Total Load Count (Cuts, Trimmings, Grids): 178 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 341.87 326.18

Primal Chuck 182.21 180.33

Primal Round 182.91 179.56

Primal Loin 310.98 274.97

Primal Brisket 189.42 186.67

Primal Short Plate 174.12 174.12

Primal Flank 147.63 141.84 -------------------------------------------------------------------------------- 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 70.78 loads 2,831,106 pounds

Select Cuts 60.19 loads 2,407,445 pounds

Trimmings 11.33 loads 453,236 pounds

Ground Beef 35.38 load 1,415,298 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 60,979 631.00 677.00 639.42 112A 3 Rib, ribeye, bnls, light 16 61,641 688.00 750.00 696.31 112A 3 Rib, ribeye, bnls, heavy 42 65,980 690.00 777.00 704.03 113C 1 Chuck, semi-bnls, neck/off 16 218,048 223.50 242.00 225.23 114 1 Chuck, shoulder clod 12 53,892 215.00 226.00 220.30 114A 3 Chuck, shoulder clod, trmd 22 58,359 224.77 252.00 229.99 114D 3 Chuck, clod, top blade 6 7,644 335.00 385.00 342.49 114E 3 Chuck, clod, arm roast 19 120,934 232.00 261.47 235.94 114F 5 Chuck, clod tender (IM) 13 8,828 510.00 549.00 528.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 299,850 236.25 277.00 248.65 116B 1 Chuck, chuck tender (IM) 34 139,358 215.00 245.00 220.44

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 163,874 270.22 309.00 283.79 120A 3 Brisket, point/off, bnls 17 8,032 490.00 562.00 512.95 123A 3 Short Plate, short rib 22 56,451 469.00 515.00 493.63 130 4 Chuck, short rib 12 23,425 307.00 340.00 322.94 160 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 28 45,524 235.00 252.00 242.57 168 1 Round, top inside round 16 43,684 224.20 245.28 228.59 168 3 Round, top inside round 17 112,174 231.63 257.23 240.65 169 5 Round, top inside, denuded 12 32,819 278.00 304.00 287.43

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,621 216.00 220.00 217.54 171B 3 Round, outside round 34 312,639 213.50 247.00 220.49 171C 3 Round, eye of round (IM) 29 76,109 228.00 259.25 240.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 42,549 550.00 627.00 590.97 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 5,706 591.00 610.00 599.84 180 3 Loin, strip, bnls, 0x1 42 115,504 550.00 666.10 582.68 184 1 Loin, top butt, bnls, heavy 5 3,928 362.00 382.28 367.85 184 3 Loin, top butt, boneless 30 44,114 370.25 410.00 378.44 185A 4 Loin, bottom sirloin, flap 10 155,825 488.00 561.00 497.48 185B 1 Loin, ball-tip, bnls, heavy 16 34,993 274.00 301.28 275.85 185C 1 Loin, sirloin, tri-tip (IM) 10 10,863 370.00 427.00 384.05 185D 4 Loin, tri-tip, pld (IM) 18 38,245 514.00 552.00 527.22 189A 4 Loin, tndrloin, trmd, heavy 29 75,309 1058.00 1177.00 1081.48 191A 4 Loin, butt tender, trimmed 6 1,342 1060.00 1126.00 1080.56 193 4 Flank, flank steak (IM) 20 30,180 559.00 589.00 573.00 ------------------------------------------------------------------------------- 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 23 135,335 570.00 630.00 588.28 112A 3 Rib, ribeye, bnls, light 18 87,834 641.00 695.70 682.81 112A 3 Rib, ribeye, bnls, heavy 25 34,673 635.00 695.00 657.63 113C 1 Chuck, semi-bnls, neck/off 18 296,968 225.10 240.00 225.44 114 1 Chuck, shoulder clod 4 16,536 210.00 224.74 216.83 114A 3 Chuck, shoulder clod, trmd 19 91,638 225.50 239.24 229.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 5,677 480.00 504.00 488.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 240,242 234.88 261.00 245.37 116B 1 Chuck, chuck tender (IM) 20 64,700 215.00 240.00 223.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 146,719 270.22 312.00 279.21 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 12 54,154 300.00 340.00 306.05 160 1 Round, bone-in 161 1 Round, boneless 4 6,891 236.00 246.50 237.47

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 37,031 235.00 275.00 240.48 168 1 Round, top inside round 9 16,756 224.29 239.74 227.93 168 3 Round, top inside round 20 141,250 223.45 260.00 229.47 169 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 21 164,200 214.88 247.00 218.80 171C 3 Round, eye of round (IM) 19 64,117 226.50 249.65 238.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 25,758 485.00 571.00 509.35 175 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 32 133,430 467.50 560.00 484.56 184 1 Loin, top butt, bnls, heavy 11 35,030 283.95 324.86 288.90 184 3 Loin, top butt, boneless 29 69,146 287.00 329.00 314.90 185A 4 Loin, bottom sirloin, flap 6 6,671 469.97 523.50 477.87 185B 1 Loin, ball-tip, bnls, heavy 17 26,308 248.50 292.65 267.97 185C 1 Loin, sirloin, tri-tip (IM) 11 23,949 354.43 402.23 363.81 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 35 168,139 985.00 1125.00 1014.69 191A 4 Loin, butt tender, trimmed 5 2,634 983.99 1051.00 988.80 193 4 Flank, flank steak (IM) 23 60,202 519.94 572.23 534.40 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 33,215 106.00 127.23 118.27 121D 4 Plate, Inside Skirt (IM) 28 43,385 395.00 429.00 407.91 121C 4 Plate, Outside Skirt (IM) 17 60,589 550.00 611.00 581.79 121E 6 Outside Skirt, pld (IM) 7 5,793 791.00 890.00 836.02

Cap, Wedge Meat & (IM) Lean 26 82,665 298.00 330.00 308.52

Pectoral Meat 23 66,867 291.42 341.00 298.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 376,791 183.00 219.28 189.04 Ground Beef 75% Ground Beef 81% 15 86,391 184.00 231.00 214.05 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 14,454 280.01 310.28 284.65 Ground Beef Chuck 80% 19 304,973 208.45 235.15 224.48 Ground Beef Round 85% 12 37,548 250.21 290.00 261.66 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% 32 104,640 188.17 249.00 216.08 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 453,236 122.85 132.19 127.93 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal. LEARN MORE