USDA Boxed Beef Cutout Midday 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 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: 194.45 185.70 Change from prior day: (0.40) 0.57 ------------------------------------------------------------------------------- Choice/Select spread: 8.74

Total Load Count (Cuts, Trimmings, Grids): 102 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 304.44 278.61

Primal Chuck 158.55 153.44

Primal Round 158.90 156.99

Primal Loin 264.64 246.22

Primal Brisket 139.54 139.34

Primal Short Plate 143.95 146.07

Primal Flank 124.18 120.52 -------------------------------------------------------------------------------- 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 39.55 loads 1,581,952 pounds

Select Cuts 31.20 loads 1,248,065 pounds

Trimmings 14.39 loads 575,521 pounds

Ground Beef 17.22 load 688,607 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 20 41,206 590.00 654.00 606.43 112A 3 Rib, ribeye, bnls, light 12 49,701 603.00 725.39 669.75 112A 3 Rib, ribeye, bnls, heavy 47 60,744 669.99 731.00 689.36 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 20,300 187.00 195.00 191.19 114A 3 Chuck, shoulder clod, trmd 23 174,579 190.74 209.00 195.01 114D 3 Chuck, clod, top blade 9 7,512 273.00 300.00 285.43 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 10,827 416.72 446.00 420.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 100,473 222.50 246.00 230.75 116B 1 Chuck, chuck tender (IM) 12 19,022 206.00 215.00 208.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 18,931 200.00 218.00 209.52 120A 3 Brisket, point/off, bnls 15 5,255 360.61 391.00 365.40 123A 3 Short Plate, short rib 15 22,712 399.06 470.00 422.88 130 4 Chuck, short rib 17 29,735 306.50 370.30 331.60 160 1 Round, bone-in 161 1 Round, boneless 4 4,761 194.00 199.00 197.83

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 70,976 203.00 236.00 210.42 168 1 Round, top inside round 19 135,645 188.00 207.50 196.42 168 3 Round, top inside round 18 187,457 198.00 225.00 213.08 169 5 Round, top inside, denuded 9 14,245 240.00 250.53 243.07

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 87,064 184.00 220.00 199.52 171C 3 Round, eye of round (IM) 38 88,989 197.00 232.30 207.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 47,574 494.00 541.00 502.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,911 485.00 490.00 488.96 180 3 Loin, strip, bnls, 0x1 19 41,289 505.00 558.23 532.65 184 1 Loin, top butt, bnls, heavy 5 2,958 300.00 321.00 305.58 184 3 Loin, top butt, boneless 14 43,647 315.00 344.50 330.61 185A 4 Loin, bottom sirloin, flap 11 106,834 423.98 485.00 431.05 185B 1 Loin, ball-tip, bnls, heavy 8 22,715 290.00 344.00 304.53 185C 1 Loin, sirloin, tri-tip (IM) 4 3,107 340.33 360.00 346.85 185D 4 Loin, tri-tip, pld (IM) 10 9,580 500.00 511.00 502.22 189A 4 Loin, tndrloin, trmd, heavy 14 23,736 910.60 999.00 948.21 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 11,050 474.00 495.00 485.13 ------------------------------------------------------------------------------- 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 14 5,725 518.00 570.00 541.58 112A 3 Rib, ribeye, bnls, light 8 29,385 575.00 612.00 594.55 112A 3 Rib, ribeye, bnls, heavy 25 50,803 569.50 615.00 592.47 113C 1 Chuck, semi-bnls, neck/off 3 4,481 201.75 210.74 202.68 114 1 Chuck, shoulder clod 4 42,511 185.00 185.00 185.00 114A 3 Chuck, shoulder clod, trmd 9 32,373 192.00 204.00 196.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 3,075 390.00 400.00 394.09 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 27 260,537 209.26 233.00 219.10 116B 1 Chuck, chuck tender (IM) 8 18,112 206.00 210.74 208.71

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 23,168 202.71 215.00 204.38 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 4,092 388.88 439.75 402.78 130 4 Chuck, short rib 4 7,075 319.00 330.00 323.87 160 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 20 111,035 205.75 215.32 208.36 168 1 Round, top inside round 18 119,910 185.00 221.00 191.64 168 3 Round, top inside round 6 12,343 210.22 237.00 216.13 169 5 Round, top inside, denuded 3 2,524 240.00 247.00 242.46

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 12 55,472 195.00 210.00 201.10 171C 3 Round, eye of round (IM) 11 22,747 200.00 213.23 204.03 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 19,425 503.74 545.00 515.09 175 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 18 24,857 503.00 548.00 521.85 184 1 Loin, top butt, bnls, heavy 6 16,702 259.00 270.00 260.40 184 3 Loin, top butt, boneless 15 24,904 264.00 296.00 284.79 185A 4 Loin, bottom sirloin, flap 4 1,278 415.00 451.17 432.07 185B 1 Loin, ball-tip, bnls, heavy 9 52,449 274.10 300.12 280.38 185C 1 Loin, sirloin, tri-tip (IM) 8 30,758 283.87 327.00 296.50 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 18,183 860.00 875.61 864.71 191A 4 Loin, butt tender, trimmed 6 26,012 824.35 834.00 824.40 193 4 Flank, flank steak (IM) 10 23,375 453.81 478.00 463.20 ------------------------------------------------------------------------------- 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) 20 58,944 372.00 394.00 385.05 121C 4 Plate, Outside Skirt (IM) 10 8,374 424.99 495.00 459.51 121E 6 Outside Skirt, pld (IM) 5 6,424 670.00 739.00 706.63

Cap, Wedge Meat & (IM) Lean 20 32,457 219.00 245.00 224.37

Pectoral Meat 12 10,083 228.00 246.00 241.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 252,313 152.22 189.00 167.39 Ground Beef 75% 0 0 Ground Beef 81% 18 104,692 170.87 199.50 181.25 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 5,959 227.00 243.50 231.55 Ground Beef Chuck 80% 15 185,595 180.00 200.00 185.27 Ground Beef Round 85% 8 20,450 205.00 219.00 211.30 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% 3 14,245 187.00 193.25 191.82 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 421,101 101.10 111.00 107.23 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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