USDA Boxed Beef Cutout Midday Prices for May 9

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: 204.91 191.09 Change from prior day: 0.24 0.46 ------------------------------------------------------------------------------- Choice/Select spread: 13.83

Total Load Count (Cuts, Trimmings, Grids): 70 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 302.58 268.11

Primal Chuck 164.07 162.32

Primal Round 164.79 162.92

Primal Loin 305.15 262.39

Primal Brisket 135.02 134.14

Primal Short Plate 140.05 143.04

Primal Flank 113.76 110.64 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 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 05/02 63 44 8 12 128 200.58 190.64 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.68 190.26 -------------------------------------------------------------------------------- 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 39.22 loads 1,568,791 pounds

Select Cuts 23.58 loads 943,275 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 7.43 load 297,152 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 10 51,602 595.00 625.00 617.75 112A 3 Rib, ribeye, bnls, light 8 22,078 635.00 685.00 653.50 112A 3 Rib, ribeye, bnls, heavy 19 91,184 630.00 700.00 641.82 113C 1 Chuck, semi-bnls, neck/off 6 8,888 210.00 215.00 212.08 114 1 Chuck, shoulder clod 6 14,905 205.25 216.00 207.75 114A 3 Chuck, shoulder clod, trmd 13 66,446 208.82 230.00 219.25 114D 3 Chuck, clod, top blade 3 1,841 285.00 290.00 287.34 114E 3 Chuck, clod, arm roast 6 117,533 225.00 256.89 230.20 114F 5 Chuck, clod tender (IM) 12 8,060 400.00 436.00 415.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 193,781 221.00 240.70 232.73 116B 1 Chuck, chuck tender (IM) 22 42,925 206.77 220.00 211.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 122,340 195.00 216.00 198.56 120A 3 Brisket, point/off, bnls 9 7,984 335.50 360.00 348.16 123A 3 Short Plate, short rib 20 16,665 391.00 490.00 439.90 130 4 Chuck, short rib 9 21,773 298.00 345.00 312.95 160 1 Round, bone-in 5 12,037 197.00 202.00 200.38 161 1 Round, boneless 4 20,583 210.00 210.74 210.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 61,051 225.00 250.00 233.09 168 1 Round, top inside round 14 71,242 199.00 213.00 208.89 168 3 Round, top inside round 19 115,550 212.88 229.00 218.45 169 5 Round, top inside, denuded 7 14,332 243.65 256.00 248.74

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,359 191.00 205.00 194.41 171B 3 Round, outside round 17 45,426 200.00 210.00 205.87 171C 3 Round, eye of round (IM) 19 50,259 208.50 231.00 213.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 6,097 670.26 706.50 688.17 175 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 19 73,246 725.00 795.00 737.13 184 1 Loin, top butt, bnls, heavy 10 9,330 325.00 358.00 331.97 184 3 Loin, top butt, boneless 12 73,911 339.75 361.00 353.82 185A 4 Loin, bottom sirloin, flap 14 38,263 466.00 513.00 484.37 185B 1 Loin, ball-tip, bnls, heavy 10 16,086 267.00 276.00 272.58 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 7 9,376 423.00 446.00 423.58 189A 4 Loin, tndrloin, trmd, heavy 14 22,475 944.00 968.87 961.34 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 4,937 416.00 466.00 428.60 ------------------------------------------------------------------------------- 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 3 5,785 495.00 531.00 501.61 112A 3 Rib, ribeye, bnls, light 6 16,984 544.50 579.50 553.72 112A 3 Rib, ribeye, bnls, heavy 17 41,510 524.00 596.00 546.23 113C 1 Chuck, semi-bnls, neck/off 7 18,136 207.76 210.73 209.84 114 1 Chuck, shoulder clod 10 18,680 204.00 214.50 206.72 114A 3 Chuck, shoulder clod, trmd 15 50,637 207.00 235.00 218.99 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 4,754 347.00 380.00 359.53 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 81,389 224.00 238.00 228.49 116B 1 Chuck, chuck tender (IM) 10 65,943 206.77 214.60 209.37

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 34,960 196.00 201.00 197.90 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,027 405.00 430.00 414.51 130 4 Chuck, short rib 6 7,485 299.00 325.50 310.82 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 36,918 225.71 250.00 229.74 168 1 Round, top inside round 11 78,416 196.00 210.97 200.99 168 3 Round, top inside round 13 44,918 210.00 217.00 213.87 169 5 Round, top inside, denuded 3 12,280 240.00 247.06 242.83

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 35,306 203.00 208.60 205.77 171C 3 Round, eye of round (IM) 14 25,268 206.31 215.00 211.87 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 1,862 564.00 600.00 570.50 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 7 6,068 571.00 601.00 585.27 184 1 Loin, top butt, bnls, heavy 5 6,054 290.00 325.00 304.99 184 3 Loin, top butt, boneless 7 6,372 315.00 346.00 323.97 185A 4 Loin, bottom sirloin, flap 4 5,198 466.00 496.00 478.89 185B 1 Loin, ball-tip, bnls, heavy 7 28,337 252.00 260.00 259.04 185C 1 Loin, sirloin, tri-tip (IM) 5 8,569 280.00 303.00 284.75 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 31,615 861.00 930.00 884.54 191A 4 Loin, butt tender, trimmed 5 7,477 873.00 900.00 877.01 193 4 Flank, flank steak (IM) 3 3,189 418.34 436.78 421.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 15 36,785 93.14 115.00 104.45 121D 4 Plate, Inside Skirt (IM) 10 9,318 356.00 380.00 366.90 121C 4 Plate, Outside Skirt (IM) 10 12,411 460.00 526.00 476.82 121E 6 Outside Skirt, pld (IM) 3 2,385 596.00 711.00 628.43

Cap, Wedge Meat & (IM) Lean 20 64,261 221.90 251.00 225.71

Pectoral Meat 24 110,920 222.51 251.00 226.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 72,449 161.73 181.00 172.40 Ground Beef 75% Ground Beef 81% 20 60,499 184.05 197.00 189.73 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 9 29,317 240.73 269.50 249.95 Ground Beef Chuck 80% 13 80,767 187.00 208.00 201.16 Ground Beef Round 85% 6 16,833 220.00 228.00 221.22 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 0 0 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 0 0 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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