USDA Boxed Beef Cutout Closing Prices for July 15

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: 190.70 183.94 Change from prior day: (0.83) 0.27 ------------------------------------------------------------------------------- Choice/Select spread: 6.77

Total Load Count (Cuts, Trimmings, Grids): 147 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 295.28 273.62

Primal Chuck 154.61 152.18

Primal Round 158.24 157.23

Primal Loin 258.05 241.82

Primal Brisket 139.67 139.86

Primal Short Plate 144.40 146.50

Primal Flank 123.06 120.34 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/12 110 54 4 11 179 191.53 183.67 07/11 96 70 0 29 194 192.72 184.71 07/10 114 81 18 41 254 193.07 186.05 07/09 78 49 18 25 169 194.32 185.85 07/08 56 54 15 19 143 194.85 185.13 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.30 185.08 -------------------------------------------------------------------------------- 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 77.73 loads 3,109,368 pounds

Select Cuts 53.55 loads 2,142,192 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 15.96 load 638,283 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 28 79,345 555.00 585.00 569.14 112A 3 Rib, ribeye, bnls, light 20 42,309 615.00 667.00 641.35 112A 3 Rib, ribeye, bnls, heavy 51 78,765 591.00 697.00 638.95 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 66,041 184.07 188.00 186.68 114A 3 Chuck, shoulder clod, trmd 30 396,088 190.00 200.00 193.02 114D 3 Chuck, clod, top blade 19 38,450 269.01 308.00 283.81 114E 3 Chuck, clod, arm roast 13 9,194 200.00 239.60 228.37 114F 5 Chuck, clod tender (IM) 10 8,889 414.50 445.00 421.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 199,257 221.00 246.00 230.44 116B 1 Chuck, chuck tender (IM) 14 17,925 203.81 214.60 208.83

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 101,118 200.00 220.12 206.72 120A 3 Brisket, point/off, bnls 11 5,642 355.00 389.00 361.23 123A 3 Short Plate, short rib 24 56,935 392.00 480.00 436.73 130 4 Chuck, short rib 9 13,509 316.17 345.00 329.73 160 1 Round, bone-in 161 1 Round, boneless 3 3,432 195.00 200.00 199.18

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 59 274,975 200.00 234.50 210.37 168 1 Round, top inside round 17 60,526 190.00 203.85 196.69 168 3 Round, top inside round 17 173,138 201.99 225.00 207.08 169 5 Round, top inside, denuded 27 99,610 238.00 246.60 243.26

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 51 288,902 196.00 215.00 201.90 171C 3 Round, eye of round (IM) 51 117,235 202.00 226.25 208.66 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 57,318 480.07 520.00 504.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 2,808 450.00 473.50 463.28 180 3 Loin, strip, bnls, 0x1 46 229,234 476.00 535.00 503.69 184 1 Loin, top butt, bnls, heavy 14 18,088 290.00 320.00 295.15 184 3 Loin, top butt, boneless 31 115,024 313.00 336.50 325.88 185A 4 Loin, bottom sirloin, flap 24 71,065 378.00 470.00 394.12 185B 1 Loin, ball-tip, bnls, heavy 13 14,710 261.26 305.00 279.37 185C 1 Loin, sirloin, tri-tip (IM) 11 85,903 268.00 323.00 286.22 185D 4 Loin, tri-tip, pld (IM) 12 7,077 425.00 483.00 443.28 189A 4 Loin, tndrloin, trmd, heavy 32 100,941 878.00 950.00 905.94 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 9,919 471.17 496.00 486.58 ------------------------------------------------------------------------------- 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 7 1,453 516.53 556.27 532.64 112A 3 Rib, ribeye, bnls, light 8 60,598 530.00 600.00 577.03 112A 3 Rib, ribeye, bnls, heavy 31 120,676 525.00 602.00 564.82 113C 1 Chuck, semi-bnls, neck/off 3 2,670 199.10 205.00 203.48 114 1 Chuck, shoulder clod 3 49,561 183.00 190.00 183.81 114A 3 Chuck, shoulder clod, trmd 10 61,541 193.38 205.00 196.89 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 29,737 348.00 400.00 364.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 148,157 209.25 230.00 219.48 116B 1 Chuck, chuck tender (IM) 7 18,336 206.00 217.00 209.64

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 93,020 198.00 231.31 205.46 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 11,751 278.00 345.00 320.88 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 97,248 200.00 215.00 206.99 168 1 Round, top inside round 168 3 Round, top inside round 8 53,693 197.00 217.00 207.12 169 5 Round, top inside, denuded 3 3,176 238.00 242.00 239.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 20,509 181.00 190.73 181.22 171B 3 Round, outside round 16 143,827 198.00 215.00 199.54 171C 3 Round, eye of round (IM) 10 34,592 205.00 210.00 207.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 6,638 459.00 505.00 486.80 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 14 15,598 500.00 530.00 509.52 184 1 Loin, top butt, bnls, heavy 6 23,167 255.00 261.00 258.61 184 3 Loin, top butt, boneless 21 112,434 257.00 283.00 266.92 185A 4 Loin, bottom sirloin, flap 34 499,298 357.00 412.67 378.18 185B 1 Loin, ball-tip, bnls, heavy 19 89,213 217.00 277.00 235.61 185C 1 Loin, sirloin, tri-tip (IM) 5 56,210 258.44 280.00 261.02 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 15 38,771 830.71 890.00 866.61 191A 4 Loin, butt tender, trimmed 8 4,366 795.00 847.99 820.69 193 4 Flank, flank steak (IM) 10 21,762 450.00 479.48 463.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 40,746 93.00 102.00 100.51 121D 4 Plate, Inside Skirt (IM) 27 74,580 380.79 410.00 384.60 121C 4 Plate, Outside Skirt (IM) 15 13,554 418.00 512.00 477.91 121E 6 Outside Skirt, pld (IM) 9 14,612 550.00 583.00 557.41

Cap, Wedge Meat & (IM) Lean 40 277,158 220.00 246.00 226.93

Pectoral Meat 22 59,799 217.47 245.00 233.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 147,645 150.00 174.77 162.14 Ground Beef 75% Ground Beef 81% 27 133,530 171.75 199.09 176.27 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 96,732 200.00 245.00 244.44 Ground Beef Chuck 80% 13 136,369 170.00 199.50 177.33 Ground Beef Round 85% 8 18,404 212.00 226.00 220.88 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% 6 16,018 186.00 202.00 190.84 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 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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