USDA Boxed Beef Cutout Closing Prices for May 17

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: 209.51 192.31 Change from prior day: 0.74 (0.40) ------------------------------------------------------------------------------- Choice/Select spread: 17.19

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 321.84 274.81

Primal Chuck 166.51 161.90

Primal Round 164.05 161.00

Primal Loin 313.90 266.82

Primal Brisket 133.30 135.19

Primal Short Plate 140.83 143.97

Primal Flank 114.78 109.64 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/16 49 33 6 27 116 208.77 192.71 05/15 66 63 24 42 195 207.95 192.75 05/14 75 55 8 25 163 206.09 192.07 05/13 63 44 14 24 145 205.13 191.83 05/10 86 72 6 13 178 204.98 191.20 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 206.58 192.11 -------------------------------------------------------------------------------- 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 49.49 loads 1,979,777 pounds

Select Cuts 38.43 loads 1,537,182 pounds

Trimmings 5.79 loads 231,785 pounds

Ground Beef 14.73 load 589,273 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 23 279,111 621.74 648.00 629.18 112A 3 Rib, ribeye, bnls, light 8 8,016 702.14 735.00 720.07 112A 3 Rib, ribeye, bnls, heavy 14 33,178 680.00 720.00 695.69 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 12,590 208.00 213.00 211.36 114A 3 Chuck, shoulder clod, trmd 14 25,918 217.00 240.00 227.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 10 44,606 226.00 258.00 233.53 114F 5 Chuck, clod tender (IM) 9 7,708 398.50 444.00 407.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 95,558 225.30 244.26 234.53 116B 1 Chuck, chuck tender (IM) 15 28,918 205.00 216.00 210.51

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 98,255 188.00 207.00 194.81 120A 3 Brisket, point/off, bnls 4 3,032 350.00 367.00 356.40 123A 3 Short Plate, short rib 14 45,196 393.94 488.00 415.83 130 4 Chuck, short rib 24 52,158 295.00 350.00 323.28 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 215,149 223.90 250.00 230.22 168 1 Round, top inside round 13 61,504 208.01 220.00 210.95 168 3 Round, top inside round 16 96,689 216.00 229.00 220.24 169 5 Round, top inside, denuded 17 58,607 245.00 256.63 250.78

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 10,289 191.00 203.99 195.60 171B 3 Round, outside round 29 129,658 194.00 216.00 204.01 171C 3 Round, eye of round (IM) 24 45,022 195.00 220.00 209.57 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 9,798 679.50 723.44 695.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 2,874 695.00 728.00 714.79 180 3 Loin, strip, bnls, 0x1 20 79,982 783.00 825.50 798.37 184 1 Loin, top butt, bnls, heavy 7 6,424 330.00 358.00 341.58 184 3 Loin, top butt, boneless 21 68,861 353.75 389.00 361.98 185A 4 Loin, bottom sirloin, flap 15 33,096 503.69 555.00 522.31 185B 1 Loin, ball-tip, bnls, heavy 10 10,534 263.00 312.00 286.62 185C 1 Loin, sirloin, tri-tip (IM) 10 12,722 330.00 353.00 338.65 185D 4 Loin, tri-tip, pld (IM) 6 5,632 435.00 466.00 448.78 189A 4 Loin, tndrloin, trmd, heavy 40 136,378 962.00 1078.00 986.18 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 3,176 449.30 468.93 458.43 ------------------------------------------------------------------------------- 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 9 18,876 490.00 547.00 511.27 112A 3 Rib, ribeye, bnls, light 16 25,731 549.00 595.70 564.19 112A 3 Rib, ribeye, bnls, heavy 15 20,615 559.50 591.00 581.06 113C 1 Chuck, semi-bnls, neck/off 3 4,562 210.00 213.00 210.62 114 1 Chuck, shoulder clod 5 11,500 208.00 215.50 210.94 114A 3 Chuck, shoulder clod, trmd 9 23,089 219.00 240.00 221.98 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 10,080 371.00 401.25 386.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 189,488 225.00 243.50 228.82 116B 1 Chuck, chuck tender (IM) 10 65,572 206.00 214.00 207.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 142,096 188.00 208.93 199.83 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,975 393.00 471.00 434.36 130 4 Chuck, short rib 5 29,295 302.00 330.00 313.65 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 53,382 216.00 232.54 227.10 168 1 Round, top inside round 18 212,727 198.00 210.10 200.26 168 3 Round, top inside round 13 109,389 210.00 217.00 213.49 169 5 Round, top inside, denuded 3 3,424 235.00 242.00 240.87

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 9 165,927 193.00 199.70 193.13 171B 3 Round, outside round 12 11,464 195.00 218.89 206.86 171C 3 Round, eye of round (IM) 14 16,169 195.00 223.93 206.04 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 5,438 569.50 590.00 572.89 175 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 16 36,170 570.00 606.00 590.17 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 17 77,233 309.00 338.93 315.28 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 5 13,413 266.04 270.00 267.31 185C 1 Loin, sirloin, tri-tip (IM) 6 11,446 273.00 288.50 284.95 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 45,453 875.00 940.00 893.82 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 4,620 415.00 463.93 418.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 3,738 97.25 116.63 104.82 121D 4 Plate, Inside Skirt (IM) 22 41,145 369.50 390.00 375.80 121C 4 Plate, Outside Skirt (IM) 19 49,118 430.00 521.00 457.61 121E 6 Outside Skirt, pld (IM) 4 2,161 654.75 784.00 705.52

Cap, Wedge Meat & (IM) Lean 26 238,238 219.02 246.00 229.32

Pectoral Meat 12 51,775 220.00 244.22 226.45 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 202,684 158.00 185.50 169.55 Ground Beef 75% 0 0 Ground Beef 81% 13 49,703 179.63 208.00 192.64 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 21,026 234.82 246.32 243.65 Ground Beef Chuck 80% 13 162,408 185.00 215.00 208.84 Ground Beef Round 85% Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 5 57,400 197.10 214.00 210.95 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 13 231,785 92.00 100.00 95.67 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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