USDA Boxed Beef Cutout Closing Prices for July 10

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: 193.07 186.05 Change from prior day: (1.25) 0.20 ------------------------------------------------------------------------------- Choice/Select spread: 7.02

Total Load Count (Cuts, Trimmings, Grids): 254 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 306.70 278.77

Primal Chuck 156.84 154.34

Primal Round 157.18 156.66

Primal Loin 260.60 246.44

Primal Brisket 138.97 138.12

Primal Short Plate 146.27 148.38

Primal Flank 123.47 120.11 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/09 78 49 18 25 169 194.32 185.85 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.07 186.76 -------------------------------------------------------------------------------- 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 113.88 loads 4,555,243 pounds

Select Cuts 81.30 loads 3,252,139 pounds

Trimmings 17.71 loads 708,425 pounds

Ground Beef 40.81 load 1,632,504 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 45 75,761 531.00 654.75 580.81 112A 3 Rib, ribeye, bnls, light 22 58,191 610.64 725.00 659.92 112A 3 Rib, ribeye, bnls, heavy 105 126,547 574.00 730.00 673.00 113C 1 Chuck, semi-bnls, neck/off 16 127,972 187.00 207.50 192.68 114 1 Chuck, shoulder clod 14 63,221 180.00 202.00 185.27 114A 3 Chuck, shoulder clod, trmd 80 282,408 189.00 215.00 195.18 114D 3 Chuck, clod, top blade 3 3,053 289.22 311.82 303.20 114E 3 Chuck, clod, arm roast 7 17,669 228.00 246.82 231.21 114F 5 Chuck, clod tender (IM) 13 8,593 412.00 446.82 420.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 116 248,111 214.25 240.00 230.11 116B 1 Chuck, chuck tender (IM) 44 43,622 201.00 222.00 206.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 109 378,521 200.00 220.00 204.27 120A 3 Brisket, point/off, bnls 13 6,567 340.00 370.00 362.01 123A 3 Short Plate, short rib 37 42,565 399.92 470.00 430.22 130 4 Chuck, short rib 55 46,213 311.00 345.00 329.24 160 1 Round, bone-in 161 1 Round, boneless 6 9,548 191.61 201.75 198.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 151 1,069,769 200.00 230.00 204.45 168 1 Round, top inside round 82 151,683 185.00 214.00 197.93 168 3 Round, top inside round 31 122,436 195.00 227.00 210.43 169 5 Round, top inside, denuded 20 22,893 242.00 255.00 246.68

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 20,775 189.00 210.00 193.83 171B 3 Round, outside round 61 110,730 184.00 213.78 200.95 171C 3 Round, eye of round (IM) 70 101,428 200.00 232.10 205.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 13,781 490.00 556.00 509.63 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 18 24,161 460.00 514.61 465.63 180 3 Loin, strip, bnls, 0x1 38 145,947 490.00 581.00 502.23 184 1 Loin, top butt, bnls, heavy 30 28,295 295.00 327.00 299.27 184 3 Loin, top butt, boneless 58 34,320 315.64 344.50 332.46 185A 4 Loin, bottom sirloin, flap 62 102,906 403.00 497.00 435.87 185B 1 Loin, ball-tip, bnls, heavy 36 53,708 268.00 323.00 284.57 185C 1 Loin, sirloin, tri-tip (IM) 17 58,406 285.00 370.00 299.95 185D 4 Loin, tri-tip, pld (IM) 25 11,419 403.00 511.00 466.86 189A 4 Loin, tndrloin, trmd, heavy 87 75,929 901.36 1020.00 934.86 191A 4 Loin, butt tender, trimmed 4 6,419 905.60 950.00 911.01 193 4 Flank, flank steak (IM) 25 23,047 465.00 501.00 482.88 ------------------------------------------------------------------------------- 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 18 26,560 540.00 556.78 541.56 112A 3 Rib, ribeye, bnls, light 22 41,235 550.00 612.00 577.74 112A 3 Rib, ribeye, bnls, heavy 47 78,389 550.00 605.33 591.14 113C 1 Chuck, semi-bnls, neck/off 13 23,892 198.00 210.98 202.23 114 1 Chuck, shoulder clod 21 93,502 180.00 211.27 192.46 114A 3 Chuck, shoulder clod, trmd 24 120,574 189.00 210.00 195.96 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 6,348 380.00 405.00 381.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 361,099 206.25 240.00 217.63 116B 1 Chuck, chuck tender (IM) 21 31,637 203.00 225.00 209.53

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 391,817 200.00 225.00 202.34 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 11,197 361.00 465.00 398.28 130 4 Chuck, short rib 17 33,431 310.00 345.00 319.88 160 1 Round, bone-in 161 1 Round, boneless 6 5,829 191.61 202.00 199.92

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 74,026 200.88 230.00 208.22 168 1 Round, top inside round 37 327,981 185.87 221.27 191.89 168 3 Round, top inside round 27 76,322 191.90 214.58 210.68 169 5 Round, top inside, denuded 9 9,973 240.19 257.00 242.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 3,733 184.64 199.00 189.00 171B 3 Round, outside round 33 80,262 194.98 210.00 199.34 171C 3 Round, eye of round (IM) 29 55,263 200.00 222.00 203.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 42,838 460.00 545.00 476.09 175 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 32 77,118 480.00 550.00 496.53 184 1 Loin, top butt, bnls, heavy 30 76,039 251.00 270.00 254.76 184 3 Loin, top butt, boneless 38 128,653 250.71 290.00 260.81 185A 4 Loin, bottom sirloin, flap 14 75,313 401.00 487.00 413.45 185B 1 Loin, ball-tip, bnls, heavy 29 193,010 254.00 289.00 263.26 185C 1 Loin, sirloin, tri-tip (IM) 29 354,872 270.00 297.23 272.75 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 28 36,438 860.00 903.50 873.44 191A 4 Loin, butt tender, trimmed 8 10,320 779.00 880.00 801.23 193 4 Flank, flank steak (IM) 12 9,677 445.00 474.73 458.14 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 127,006 80.11 119.62 100.79 121D 4 Plate, Inside Skirt (IM) 32 48,411 372.00 409.28 388.32 121C 4 Plate, Outside Skirt (IM) 11 7,672 460.13 511.00 497.05 121E 6 Outside Skirt, pld (IM) 3 9,250 555.00 745.00 565.50

Cap, Wedge Meat & (IM) Lean 49 254,588 211.20 245.00 227.70

Pectoral Meat 35 44,112 211.20 244.28 234.08 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 67 356,084 152.00 184.28 162.52 Ground Beef 75% Ground Beef 81% 88 316,579 170.00 204.89 184.82 Ground Beef 85% Ground Beef 90% Ground Beef 93% 36 120,253 219.02 252.00 230.84 Ground Beef Chuck 80% 41 322,934 173.02 201.00 190.89 Ground Beef Round 85% 46 219,653 205.00 223.00 216.66 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% 8 34,812 185.10 204.00 197.69 Blended Ground Beef 85% Blended Ground Beef 90% 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 26 696,525 94.20 111.00 102.75 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE