USDA Boxed Beef Cutout Midday Prices for May 21

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: 210.46 193.20 Change from prior day: 0.21 (0.21) ------------------------------------------------------------------------------- Choice/Select spread: 17.25

Total Load Count (Cuts, Trimmings, Grids): 85 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 322.81 275.52

Primal Chuck 164.88 161.82

Primal Round 166.57 163.39

Primal Loin 317.72 268.21

Primal Brisket 134.31 134.79

Primal Short Plate 140.04 143.71

Primal Flank 113.50 110.90 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/20 53 69 9 14 146 210.25 193.41 05/17 49 38 6 15 108 209.51 192.31 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 208.51 192.65 -------------------------------------------------------------------------------- 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 32.20 loads 1,288,124 pounds

Select Cuts 29.70 loads 1,187,812 pounds

Trimmings 7.66 loads 306,299 pounds

Ground Beef 15.91 load 636,516 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 29 80,076 620.00 667.00 634.69 112A 3 Rib, ribeye, bnls, light 7 8,797 673.40 742.00 690.19 112A 3 Rib, ribeye, bnls, heavy 25 50,408 667.40 732.00 701.07 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 6 11,933 210.00 223.89 211.69 114A 3 Chuck, shoulder clod, trmd 19 168,573 212.00 245.00 219.33 114D 3 Chuck, clod, top blade 10 29,209 279.55 300.00 289.09 114E 3 Chuck, clod, arm roast 7 8,105 238.60 245.82 239.98 114F 5 Chuck, clod tender (IM) 5 5,089 390.00 423.77 398.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 98,566 227.05 250.00 234.01 116B 1 Chuck, chuck tender (IM) 12 9,744 205.00 217.60 212.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 66,054 192.50 219.00 199.83 120A 3 Brisket, point/off, bnls 11 8,371 341.90 392.10 358.29 123A 3 Short Plate, short rib 14 17,202 385.83 482.00 417.03 130 4 Chuck, short rib 7 9,416 320.60 350.00 329.50 160 1 Round, bone-in 9 7,852 200.00 226.00 208.88 161 1 Round, boneless 5 12,534 199.00 210.00 209.68

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 79,230 225.00 251.49 233.52 168 1 Round, top inside round 12 74,908 205.29 219.85 209.67 168 3 Round, top inside round 11 96,191 210.00 224.00 212.96 169 5 Round, top inside, denuded 13 31,338 249.00 256.00 255.54

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 94,128 194.00 225.60 210.43 171C 3 Round, eye of round (IM) 27 48,472 206.50 227.05 211.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 5,533 700.12 749.55 717.41 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 21 24,631 775.50 818.00 784.39 184 1 Loin, top butt, bnls, heavy 5 4,865 330.00 361.80 336.09 184 3 Loin, top butt, boneless 8 33,348 356.60 382.00 360.87 185A 4 Loin, bottom sirloin, flap 8 29,685 522.00 556.00 538.40 185B 1 Loin, ball-tip, bnls, heavy 17 33,082 273.70 318.00 297.40 185C 1 Loin, sirloin, tri-tip (IM) 9 16,546 330.00 365.00 344.86 185D 4 Loin, tri-tip, pld (IM) 11 3,197 439.50 466.00 450.11 189A 4 Loin, tndrloin, trmd, heavy 11 11,168 986.00 1016.00 998.39 191A 4 Loin, butt tender, trimmed 10 10,608 947.00 988.00 964.50 193 4 Flank, flank steak (IM) 14 7,723 441.05 460.73 450.39 ------------------------------------------------------------------------------- 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 15 4,838 522.00 558.00 533.36 112A 3 Rib, ribeye, bnls, light 6 12,525 560.00 595.00 583.71 112A 3 Rib, ribeye, bnls, heavy 24 56,721 560.03 596.00 574.44 113C 1 Chuck, semi-bnls, neck/off 5 13,974 194.00 214.80 210.89 114 1 Chuck, shoulder clod 3 5,290 210.78 215.97 212.33 114A 3 Chuck, shoulder clod, trmd 8 31,467 220.00 245.00 221.75 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 247,836 219.25 250.00 225.91 116B 1 Chuck, chuck tender (IM) 8 24,086 205.00 219.89 210.81

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 28,216 199.85 208.00 203.12 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 7,994 390.00 435.00 404.92 130 4 Chuck, short rib 7 6,393 305.00 330.30 309.60 160 1 Round, bone-in 161 1 Round, boneless 4 18,301 199.00 216.00 207.64

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 22,680 221.00 245.00 231.64 168 1 Round, top inside round 7 14,307 202.50 220.78 209.23 168 3 Round, top inside round 8 40,390 205.00 226.00 209.76 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,610 189.00 200.10 199.06 171B 3 Round, outside round 12 100,344 189.00 212.00 203.40 171C 3 Round, eye of round (IM) 11 32,475 199.00 219.00 208.01 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 5,180 561.00 594.00 580.63 175 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 16,089 560.04 622.00 580.69 184 1 Loin, top butt, bnls, heavy 3 24,041 295.00 323.00 300.50 184 3 Loin, top butt, boneless 14 24,470 300.00 333.00 317.98 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 15 79,362 270.00 287.00 271.66 185C 1 Loin, sirloin, tri-tip (IM) 14 91,316 282.80 290.00 287.24 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 18,349 880.00 959.55 898.70 191A 4 Loin, butt tender, trimmed 6 5,790 870.00 887.00 874.89 193 4 Flank, flank steak (IM) 3 6,244 421.00 435.00 422.20 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 40,366 95.00 116.80 95.39 121D 4 Plate, Inside Skirt (IM) 24 36,607 364.51 391.69 369.72 121C 4 Plate, Outside Skirt (IM) 10 5,219 465.00 535.00 493.68 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 17 62,615 227.75 250.00 230.69

Pectoral Meat 5 10,347 220.40 235.60 224.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 216,850 160.82 185.00 168.31 Ground Beef 75% Ground Beef 81% 18 92,058 181.76 219.50 209.50 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 7 73,376 256.00 269.00 267.92 Ground Beef Chuck 80% 7 65,348 195.83 226.00 202.15 Ground Beef Round 85% 3 2,687 221.17 238.00 229.85 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% 0 0 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 306,299 85.00 97.00 94.07 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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