USDA Boxed Beef Cutout Midday Prices for May 24

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: 209.93 191.11 Change from prior day: (1.44) (0.41) ------------------------------------------------------------------------------- Choice/Select spread: 18.82

Total Load Count (Cuts, Trimmings, Grids): 64 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 320.92 273.74

Primal Chuck 164.94 159.38

Primal Round 162.65 159.19

Primal Loin 319.63 265.87

Primal Brisket 135.35 136.74

Primal Short Plate 141.32 145.02

Primal Flank 113.40 113.20 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/23 60 52 14 19 145 211.37 191.52 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 210.60 192.48 -------------------------------------------------------------------------------- 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 27.13 loads 1,085,063 pounds

Select Cuts 21.00 loads 840,012 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 15.68 load 627,125 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 3 2,744 633.68 678.00 668.91 112A 3 Rib, ribeye, bnls, light 4 3,934 697.00 742.00 717.30 112A 3 Rib, ribeye, bnls, heavy 12 8,441 695.00 745.00 724.51 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 19,284 205.00 210.00 208.83 114A 3 Chuck, shoulder clod, trmd 11 80,165 206.20 232.50 213.02 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 20 66,644 226.05 245.00 231.11 116B 1 Chuck, chuck tender (IM) 14 50,554 203.00 222.00 210.27

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 87,507 191.00 215.00 201.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 13 8,520 390.04 465.00 438.16 130 4 Chuck, short rib 6 24,194 308.00 326.00 314.19 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 108,811 216.00 242.00 223.92 168 1 Round, top inside round 17 132,532 195.00 214.00 205.48 168 3 Round, top inside round 6 21,030 215.00 227.00 219.82 169 5 Round, top inside, denuded 8 8,922 248.50 257.00 250.90

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,370 196.00 201.00 199.81 171B 3 Round, outside round 25 119,753 198.50 215.00 202.56 171C 3 Round, eye of round (IM) 14 19,584 205.00 221.50 209.45 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 2,922 724.50 744.50 727.85 175 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 7 11,887 794.00 840.00 830.93 184 1 Loin, top butt, bnls, heavy 16 12,044 315.00 349.00 334.85 184 3 Loin, top butt, boneless 9 49,370 350.31 382.00 374.50 185A 4 Loin, bottom sirloin, flap 15 17,039 516.00 552.00 532.70 185B 1 Loin, ball-tip, bnls, heavy 8 19,272 300.00 300.00 300.00 185C 1 Loin, sirloin, tri-tip (IM) 7 5,505 349.50 365.00 353.27 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 60,245 989.00 1075.00 1009.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 7,486 445.00 480.00 460.15 ------------------------------------------------------------------------------- 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 4 4,426 518.32 535.82 526.00 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 12 21,936 523.85 592.00 568.49 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 8 18,522 213.00 225.00 217.21 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 3,945 377.00 403.00 394.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 172,391 220.00 240.00 223.94 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 73,984 195.38 221.00 206.70 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 14,883 373.86 465.00 389.79 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 62,137 213.63 242.00 217.26 168 1 Round, top inside round 10 40,303 195.00 206.00 201.29 168 3 Round, top inside round 11 48,376 202.00 210.00 206.92 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 11 28,955 200.38 209.50 204.52 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 5 2,438 600.93 615.00 609.96 184 1 Loin, top butt, bnls, heavy 4 4,689 269.05 320.00 302.87 184 3 Loin, top butt, boneless 6 9,987 296.00 340.00 304.05 185A 4 Loin, bottom sirloin, flap 7 42,269 495.00 518.00 509.65 185B 1 Loin, ball-tip, bnls, heavy 6 26,119 275.00 286.00 280.29 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 51,644 870.00 981.00 875.93 191A 4 Loin, butt tender, trimmed 3 3,650 858.23 921.00 864.43 193 4 Flank, flank steak (IM) 7 13,956 435.00 472.00 463.54 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 47,947 85.00 102.00 89.01 121D 4 Plate, Inside Skirt (IM) 18 66,757 363.00 400.00 387.89 121C 4 Plate, Outside Skirt (IM) 7 14,039 465.00 511.00 478.95 121E 6 Outside Skirt, pld (IM) 4 11,480 655.00 777.05 676.73

Cap, Wedge Meat & (IM) Lean 24 60,159 220.29 250.00 228.75

Pectoral Meat 11 26,078 219.14 240.00 223.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 70,327 160.58 176.00 166.99 Ground Beef 75% 0 0 Ground Beef 81% 29 500,997 177.00 203.00 177.77 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 13,694 220.58 249.86 240.17 Ground Beef Chuck 80% 11 27,274 181.25 212.00 195.46 Ground Beef Round 85% 3 1,753 224.00 224.00 224.00 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% 0 0 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 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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