USDA Boxed Beef Cutout Midday Prices for May 23

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: 211.35 191.65 Change from prior day: 0.15 (0.54) ------------------------------------------------------------------------------- Choice/Select spread: 19.70

Total Load Count (Cuts, Trimmings, Grids): 97 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 320.03 271.83

Primal Chuck 167.75 161.65

Primal Round 163.73 160.62

Primal Loin 322.16 265.84

Primal Brisket 134.64 134.91

Primal Short Plate 140.35 144.03

Primal Flank 114.03 111.20 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/22 70 74 12 36 192 211.20 192.19 05/21 50 60 12 24 145 210.66 192.97 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 210.08 192.72 -------------------------------------------------------------------------------- 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 39.40 loads 1,576,024 pounds

Select Cuts 35.04 loads 1,401,622 pounds

Trimmings 11.05 loads 442,020 pounds

Ground Beef 11.07 load 442,762 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 19 53,001 620.00 691.50 644.36 112A 3 Rib, ribeye, bnls, light 7 25,127 735.00 745.00 741.29 112A 3 Rib, ribeye, bnls, heavy 28 82,494 666.00 748.00 713.36 113C 1 Chuck, semi-bnls, neck/off 3 4,072 207.00 213.71 208.55 114 1 Chuck, shoulder clod 8 23,660 210.00 217.00 212.47 114A 3 Chuck, shoulder clod, trmd 13 71,020 216.76 237.00 220.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 3,598 240.00 270.00 261.92 114F 5 Chuck, clod tender (IM) 10 12,152 410.00 445.00 420.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 76,882 225.75 243.00 233.43 116B 1 Chuck, chuck tender (IM) 15 108,903 207.41 216.00 211.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 76,278 193.04 208.00 199.11 120A 3 Brisket, point/off, bnls 6 13,857 328.00 350.00 333.71 123A 3 Short Plate, short rib 14 8,204 425.00 481.50 459.82 130 4 Chuck, short rib 15 47,018 306.00 340.00 319.47 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 173,713 223.00 245.00 228.85 168 1 Round, top inside round 13 44,916 198.00 214.56 208.29 168 3 Round, top inside round 8 38,269 202.14 221.00 208.08 169 5 Round, top inside, denuded 16 73,251 240.00 256.50 250.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 6,771 196.00 205.00 198.57 171B 3 Round, outside round 19 95,538 199.50 213.00 202.29 171C 3 Round, eye of round (IM) 22 46,829 202.00 220.00 209.20 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 6,511 683.00 746.00 696.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 9,989 695.00 731.00 721.87 180 3 Loin, strip, bnls, 0x1 24 78,032 760.00 850.00 801.65 184 1 Loin, top butt, bnls, heavy 8 8,490 330.00 368.00 342.74 184 3 Loin, top butt, boneless 15 44,619 359.50 380.00 363.28 185A 4 Loin, bottom sirloin, flap 12 21,051 510.00 551.00 530.39 185B 1 Loin, ball-tip, bnls, heavy 8 24,217 300.00 312.00 300.18 185C 1 Loin, sirloin, tri-tip (IM) 7 4,096 335.63 365.00 354.71 185D 4 Loin, tri-tip, pld (IM) 4 8,088 455.92 486.00 457.58 189A 4 Loin, tndrloin, trmd, heavy 21 40,857 991.50 1022.43 1003.79 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 13 16,228 440.00 462.00 450.99 ------------------------------------------------------------------------------- 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 10 25,527 500.00 541.00 511.74 112A 3 Rib, ribeye, bnls, light 5 18,987 564.50 595.00 575.35 112A 3 Rib, ribeye, bnls, heavy 14 12,511 555.00 593.50 572.43 113C 1 Chuck, semi-bnls, neck/off 6 85,700 186.35 220.50 189.45 114 1 Chuck, shoulder clod 6 16,109 206.00 214.70 207.97 114A 3 Chuck, shoulder clod, trmd 7 32,544 219.00 222.38 220.80 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 8,352 380.00 400.00 392.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 149,531 220.00 242.00 226.03 116B 1 Chuck, chuck tender (IM) 8 5,363 210.00 215.00 212.50

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 8,490 198.44 207.99 200.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 69,946 212.00 233.84 224.23 168 1 Round, top inside round 7 25,832 192.64 205.00 199.70 168 3 Round, top inside round 17 129,096 198.00 215.00 204.82 169 5 Round, top inside, denuded 3 3,346 240.00 246.50 242.17

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 35,704 199.00 212.00 202.42 171C 3 Round, eye of round (IM) 8 56,958 201.00 224.00 202.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 201,384 558.00 590.00 558.44 175 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 10 19,292 569.50 605.00 587.46 184 1 Loin, top butt, bnls, heavy 5 15,626 285.00 300.00 294.49 184 3 Loin, top butt, boneless 12 13,446 310.00 340.00 324.09 185A 4 Loin, bottom sirloin, flap 6 21,370 500.00 550.00 514.95 185B 1 Loin, ball-tip, bnls, heavy 9 34,989 269.56 283.00 276.30 185C 1 Loin, sirloin, tri-tip (IM) 4 16,287 282.75 292.51 286.92 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 18 51,840 846.75 972.00 885.12 191A 4 Loin, butt tender, trimmed 3 9,686 858.84 859.31 859.25 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 7,025 96.55 111.66 103.28 121D 4 Plate, Inside Skirt (IM) 15 26,478 365.05 386.00 379.12 121C 4 Plate, Outside Skirt (IM) 15 26,116 445.00 538.00 459.25 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 40 388,286 222.84 249.20 225.76

Pectoral Meat 13 32,100 225.00 246.50 230.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 57,497 169.98 184.70 173.89 Ground Beef 75% Ground Beef 81% 22 76,744 176.45 212.99 195.50 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 17,578 200.60 212.00 202.64 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% Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 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 15 385,320 86.00 95.50 91.33 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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