USDA Boxed Beef Cutout Midday 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 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: 193.70 186.21 Change from prior day: (0.62) 0.36 ------------------------------------------------------------------------------- Choice/Select spread: 7.49

Total Load Count (Cuts, Trimmings, Grids): 160 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 308.09 278.75

Primal Chuck 156.95 154.11

Primal Round 157.46 156.69

Primal Loin 262.55 247.62

Primal Brisket 138.16 137.76

Primal Short Plate 146.17 148.29

Primal Flank 123.94 120.14 -------------------------------------------------------------------------------- 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 51.84 loads 2,073,600 pounds

Select Cuts 62.25 loads 2,490,148 pounds

Trimmings 16.15 loads 645,917 pounds

Ground Beef 30.09 load 1,203,531 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 15 23,983 531.00 625.80 578.76 112A 3 Rib, ribeye, bnls, light 15 35,418 655.00 725.00 668.43 112A 3 Rib, ribeye, bnls, heavy 48 68,075 644.00 730.00 675.06 113C 1 Chuck, semi-bnls, neck/off 15 121,202 187.00 207.50 192.33 114 1 Chuck, shoulder clod 7 46,575 180.00 202.00 184.77 114A 3 Chuck, shoulder clod, trmd 37 223,211 189.00 215.00 194.36 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 10,781 230.00 246.82 233.17 114F 5 Chuck, clod tender (IM) 9 5,342 415.00 446.82 420.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 140,921 214.25 238.00 227.15 116B 1 Chuck, chuck tender (IM) 18 16,713 206.74 222.00 209.17

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 268,329 200.00 220.00 201.75 120A 3 Brisket, point/off, bnls 9 4,618 351.28 370.00 366.77 123A 3 Short Plate, short rib 17 36,120 399.92 470.00 428.94 130 4 Chuck, short rib 13 25,549 311.00 345.00 336.16 160 1 Round, bone-in 161 1 Round, boneless 5 9,223 191.61 201.75 198.82

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 49 178,774 201.00 226.50 207.25 168 1 Round, top inside round 29 95,318 185.00 214.00 193.49 168 3 Round, top inside round 20 66,442 195.00 227.00 211.34 169 5 Round, top inside, denuded 16 20,737 242.00 255.00 247.05

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 10 6,850 189.00 210.00 197.07 171B 3 Round, outside round 32 73,747 194.98 213.78 199.81 171C 3 Round, eye of round (IM) 30 60,397 200.25 212.00 204.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 13,056 498.25 524.72 509.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 17 22,591 460.00 514.61 464.63 180 3 Loin, strip, bnls, 0x1 23 43,553 510.00 546.00 517.88 184 1 Loin, top butt, bnls, heavy 19 25,142 295.00 317.28 298.12 184 3 Loin, top butt, boneless 19 10,692 317.00 344.50 332.99 185A 4 Loin, bottom sirloin, flap 22 63,850 418.00 455.00 436.16 185B 1 Loin, ball-tip, bnls, heavy 13 23,756 285.00 323.00 294.86 185C 1 Loin, sirloin, tri-tip (IM) 11 54,539 285.00 366.50 296.99 185D 4 Loin, tri-tip, pld (IM) 5 2,050 485.22 511.00 497.22 189A 4 Loin, tndrloin, trmd, heavy 32 52,280 914.00 936.50 928.51 191A 4 Loin, butt tender, trimmed 3 1,071 915.00 950.00 938.01 193 4 Flank, flank steak (IM) 14 9,310 477.00 501.00 490.15 ------------------------------------------------------------------------------- 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 15 19,768 540.00 556.78 541.87 112A 3 Rib, ribeye, bnls, light 20 39,699 550.00 606.28 576.64 112A 3 Rib, ribeye, bnls, heavy 35 63,637 550.00 605.33 593.20 113C 1 Chuck, semi-bnls, neck/off 12 23,567 198.00 210.98 202.12 114 1 Chuck, shoulder clod 12 74,756 180.00 199.00 190.37 114A 3 Chuck, shoulder clod, trmd 17 62,714 189.00 200.00 197.33 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 42 301,813 206.25 230.00 217.43 116B 1 Chuck, chuck tender (IM) 17 24,138 205.00 225.00 210.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 319,834 200.00 225.00 201.16 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 11 6,406 310.00 340.00 319.06 160 1 Round, bone-in 161 1 Round, boneless 5 5,178 191.61 201.75 199.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 34,336 202.15 225.10 207.65 168 1 Round, top inside round 33 311,495 185.87 211.04 191.65 168 3 Round, top inside round 20 50,587 191.90 237.00 209.88 169 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 4 1,256 189.00 199.00 190.89 171B 3 Round, outside round 25 60,403 194.98 210.00 199.13 171C 3 Round, eye of round (IM) 23 42,211 200.25 222.00 204.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 19,160 464.00 545.00 493.52 175 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 26 30,870 499.00 550.00 512.48 184 1 Loin, top butt, bnls, heavy 23 61,197 251.00 270.00 253.75 184 3 Loin, top butt, boneless 28 85,058 250.71 286.82 260.81 185A 4 Loin, bottom sirloin, flap 8 59,338 401.00 485.00 406.44 185B 1 Loin, ball-tip, bnls, heavy 23 100,527 254.00 289.00 258.62 185C 1 Loin, sirloin, tri-tip (IM) 25 344,526 270.00 297.23 272.47 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 27,490 868.00 903.50 875.29 191A 4 Loin, butt tender, trimmed 6 8,277 779.00 880.00 795.30 193 4 Flank, flank steak (IM) 10 8,553 445.00 474.73 457.84 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 11 122,036 80.11 119.62 100.85 121D 4 Plate, Inside Skirt (IM) 18 23,137 372.00 409.28 387.73 121C 4 Plate, Outside Skirt (IM) 10 7,055 460.13 511.00 496.26 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 38 200,545 211.20 245.00 227.48

Pectoral Meat 25 31,831 211.20 244.28 235.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 123,280 162.00 184.28 169.68 Ground Beef 75% Ground Beef 81% 73 255,414 178.00 204.89 184.08 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 33 119,096 219.02 252.00 230.73 Ground Beef Chuck 80% 37 291,019 173.02 201.00 191.91 Ground Beef Round 85% 43 217,729 210.00 223.00 216.75 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 28,412 185.10 204.00 199.85 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 22 634,017 94.20 111.00 102.31 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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