USDA Boxed Beef Cutout Closing Prices for July 9

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: 194.32 185.85 Change from prior day: (0.53) 0.72 ------------------------------------------------------------------------------- Choice/Select spread: 8.47

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 305.00 278.17

Primal Chuck 158.39 153.56

Primal Round 158.52 157.06

Primal Loin 264.23 246.65

Primal Brisket 139.35 139.71

Primal Short Plate 144.53 146.68

Primal Flank 124.02 120.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/08 56 54 15 19 143 194.85 185.13 07/05 81 40 16 23 161 196.34 187.73 07/03 80 63 9 30 182 197.73 188.47 07/02 75 47 13 33 168 197.10 186.62 07/01 47 42 20 28 137 196.64 185.78 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.53 186.74 -------------------------------------------------------------------------------- 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 78.14 loads 3,125,557 pounds

Select Cuts 48.68 loads 1,947,005 pounds

Trimmings 17.95 loads 717,933 pounds

Ground Beef 24.54 load 981,673 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 32 56,949 590.00 656.50 609.99 112A 3 Rib, ribeye, bnls, light 19 59,617 603.00 725.39 673.93 112A 3 Rib, ribeye, bnls, heavy 64 82,041 652.00 731.00 691.23 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 40,979 185.00 200.00 190.66 114A 3 Chuck, shoulder clod, trmd 40 234,105 190.74 209.00 195.66 114D 3 Chuck, clod, top blade 10 8,611 270.00 300.00 283.46 114E 3 Chuck, clod, arm roast 6 7,450 213.89 230.95 218.83 114F 5 Chuck, clod tender (IM) 14 16,455 411.00 446.00 419.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 140,090 218.73 246.00 230.93 116B 1 Chuck, chuck tender (IM) 16 29,589 202.00 217.00 207.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 109,531 200.00 218.00 205.64 120A 3 Brisket, point/off, bnls 17 6,479 360.61 391.00 365.12 123A 3 Short Plate, short rib 18 26,438 399.06 470.00 424.74 130 4 Chuck, short rib 31 41,331 306.50 348.00 332.46 160 1 Round, bone-in 3 2,596 190.00 210.00 195.36 161 1 Round, boneless 6 11,309 194.00 200.00 198.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 136,084 203.00 236.90 210.03 168 1 Round, top inside round 26 179,198 188.00 208.00 196.90 168 3 Round, top inside round 52 888,466 198.00 225.00 210.17 169 5 Round, top inside, denuded 15 35,757 234.90 250.53 239.78

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,032 191.00 204.00 193.84 171B 3 Round, outside round 50 137,829 184.00 220.00 200.08 171C 3 Round, eye of round (IM) 53 106,354 197.00 232.30 207.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 60,575 489.26 541.00 502.30 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,799 485.00 491.00 489.74 180 3 Loin, strip, bnls, 0x1 34 65,358 505.00 562.00 535.35 184 1 Loin, top butt, bnls, heavy 6 3,100 300.00 321.00 305.78 184 3 Loin, top butt, boneless 27 133,163 306.00 344.50 317.42 185A 4 Loin, bottom sirloin, flap 23 164,880 423.98 506.00 439.82 185B 1 Loin, ball-tip, bnls, heavy 17 38,600 290.00 344.00 307.04 185C 1 Loin, sirloin, tri-tip (IM) 5 3,316 333.00 360.00 345.98 185D 4 Loin, tri-tip, pld (IM) 14 14,621 480.00 511.00 496.70 189A 4 Loin, tndrloin, trmd, heavy 25 46,505 910.60 1027.00 945.57 191A 4 Loin, butt tender, trimmed 4 15,899 905.60 943.00 906.26 193 4 Flank, flank steak (IM) 25 18,360 474.00 495.00 485.79 ------------------------------------------------------------------------------- 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 19 7,617 518.00 570.00 541.96 112A 3 Rib, ribeye, bnls, light 9 30,199 560.00 612.00 593.62 112A 3 Rib, ribeye, bnls, heavy 37 71,808 569.50 616.00 591.14 113C 1 Chuck, semi-bnls, neck/off 6 7,668 194.34 210.74 200.91 114 1 Chuck, shoulder clod 5 49,299 185.00 186.00 185.14 114A 3 Chuck, shoulder clod, trmd 13 47,606 190.00 204.00 196.10 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 4,668 386.50 405.00 393.70 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 49 420,626 209.26 233.00 219.11 116B 1 Chuck, chuck tender (IM) 9 32,104 200.40 210.74 205.09

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 59,047 195.00 230.70 207.33 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 7,597 388.88 439.75 413.67 130 4 Chuck, short rib 9 19,938 310.00 342.00 325.16 160 1 Round, bone-in 161 1 Round, boneless 3 2,691 194.92 200.00 198.70

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 27 122,568 199.45 235.00 208.50 168 1 Round, top inside round 23 144,092 182.00 221.00 191.83 168 3 Round, top inside round 11 24,841 210.00 237.00 213.72 169 5 Round, top inside, denuded 4 2,597 240.00 247.00 242.39

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 24,830 182.00 195.00 185.08 171B 3 Round, outside round 21 76,798 195.00 213.00 201.52 171C 3 Round, eye of round (IM) 13 28,336 200.00 213.23 204.36 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 28,303 480.00 545.00 509.58 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 22 28,048 503.00 548.00 522.31 184 1 Loin, top butt, bnls, heavy 12 90,330 255.00 270.00 258.30 184 3 Loin, top butt, boneless 23 61,254 264.00 296.00 276.39 185A 4 Loin, bottom sirloin, flap 6 47,591 444.00 472.00 445.45 185B 1 Loin, ball-tip, bnls, heavy 13 100,993 274.10 300.12 278.62 185C 1 Loin, sirloin, tri-tip (IM) 9 31,126 283.87 327.00 296.42 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 43,934 835.00 926.00 862.60 191A 4 Loin, butt tender, trimmed 8 27,471 779.06 834.00 821.99 193 4 Flank, flank steak (IM) 16 44,778 453.81 478.00 461.60 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 108,508 82.85 116.46 85.24 121D 4 Plate, Inside Skirt (IM) 29 70,632 372.00 402.00 385.29 121C 4 Plate, Outside Skirt (IM) 19 20,227 424.99 512.00 478.92 121E 6 Outside Skirt, pld (IM) 10 17,432 551.00 739.00 638.95

Cap, Wedge Meat & (IM) Lean 35 73,098 218.90 245.00 224.43

Pectoral Meat 21 97,258 228.00 246.00 233.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 341,277 152.00 189.00 168.04 Ground Beef 75% Ground Beef 81% 28 257,588 170.87 199.50 179.74 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 5 8,092 227.00 243.50 233.38 Ground Beef Chuck 80% 18 217,774 180.00 200.00 185.38 Ground Beef Round 85% 10 22,410 205.00 219.84 211.93 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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 19,845 185.75 193.25 190.97 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 22 562,813 100.00 111.00 105.69 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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