USDA Boxed Beef Cutout Midday 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 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: 191.15 183.81 Change from prior day: (0.38) 0.14 ------------------------------------------------------------------------------- Choice/Select spread: 7.34

Total Load Count (Cuts, Trimmings, Grids): 81 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 295.18 273.83

Primal Chuck 155.46 151.73

Primal Round 158.47 157.17

Primal Loin 258.87 241.97

Primal Brisket 139.66 139.25

Primal Short Plate 144.22 146.32

Primal Flank 122.96 120.50 -------------------------------------------------------------------------------- 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 48.05 loads 1,922,063 pounds

Select Cuts 24.57 loads 982,688 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 8.83 load 353,243 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 59,780 557.00 585.00 571.76 112A 3 Rib, ribeye, bnls, light 12 19,412 645.00 667.00 651.70 112A 3 Rib, ribeye, bnls, heavy 24 44,622 591.00 697.00 629.12 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 52,368 185.00 188.00 187.15 114A 3 Chuck, shoulder clod, trmd 18 159,250 190.00 200.00 196.26 114D 3 Chuck, clod, top blade 6 11,087 269.01 295.00 281.88 114E 3 Chuck, clod, arm roast 7 5,560 230.00 239.60 234.55 114F 5 Chuck, clod tender (IM) 5 7,184 415.60 445.00 419.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 147,605 221.00 240.60 229.53 116B 1 Chuck, chuck tender (IM) 6 10,016 203.81 214.60 208.84

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 89,792 200.00 220.12 206.68 120A 3 Brisket, point/off, bnls 3 3,793 355.00 360.00 358.08 123A 3 Short Plate, short rib 10 38,964 402.85 445.00 434.76 130 4 Chuck, short rib 6 9,323 316.17 340.00 331.42 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 218,614 202.00 216.00 210.25 168 1 Round, top inside round 15 54,870 191.38 203.85 196.92 168 3 Round, top inside round 5 73,656 207.41 212.00 209.61 169 5 Round, top inside, denuded 22 96,902 238.00 250.51 243.21

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 24 165,574 196.00 224.60 202.47 171C 3 Round, eye of round (IM) 29 82,836 202.00 217.00 210.28 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 50,068 505.60 520.00 505.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 2,474 450.00 469.66 461.90 180 3 Loin, strip, bnls, 0x1 31 215,778 476.00 535.00 501.45 184 1 Loin, top butt, bnls, heavy 10 7,752 290.00 318.50 292.03 184 3 Loin, top butt, boneless 23 79,433 313.00 335.00 324.55 185A 4 Loin, bottom sirloin, flap 10 17,921 408.55 468.50 422.61 185B 1 Loin, ball-tip, bnls, heavy 7 8,099 272.00 290.00 282.92 185C 1 Loin, sirloin, tri-tip (IM) 5 16,498 268.00 300.00 272.33 185D 4 Loin, tri-tip, pld (IM) 3 4,281 435.00 445.00 439.77 189A 4 Loin, tndrloin, trmd, heavy 24 36,635 932.00 947.00 935.73 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 7,317 471.17 485.00 484.50 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 2,539 545.00 600.00 573.79 112A 3 Rib, ribeye, bnls, heavy 13 70,958 549.00 602.00 562.77 113C 1 Chuck, semi-bnls, neck/off 3 2,670 199.10 205.00 203.48 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 6 43,624 195.00 205.00 197.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 87,968 216.76 230.00 222.57 116B 1 Chuck, chuck tender (IM) 3 6,123 210.00 212.00 210.64

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 69,860 198.00 210.51 203.25 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 87,506 204.93 215.00 206.88 168 1 Round, top inside round 168 3 Round, top inside round 6 49,918 206.00 217.00 207.81 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 20,509 181.00 190.73 181.22 171B 3 Round, outside round 14 137,699 198.00 215.00 199.23 171C 3 Round, eye of round (IM) 7 28,667 205.00 210.00 207.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 3 4,454 504.34 530.00 523.92 184 1 Loin, top butt, bnls, heavy 4 20,059 255.00 261.00 258.56 184 3 Loin, top butt, boneless 9 81,527 260.00 283.00 264.46 185A 4 Loin, bottom sirloin, flap 5 55,634 367.68 412.67 379.54 185B 1 Loin, ball-tip, bnls, heavy 9 19,425 235.69 275.00 268.67 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 34,011 853.00 875.00 868.36 191A 4 Loin, butt tender, trimmed 3 4,066 795.00 847.99 820.88 193 4 Flank, flank steak (IM) 5 4,085 450.00 479.48 465.54 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 14,998 93.00 100.00 99.87 121D 4 Plate, Inside Skirt (IM) 9 10,109 387.74 410.00 394.85 121C 4 Plate, Outside Skirt (IM) 8 4,789 425.00 495.00 464.38 121E 6 Outside Skirt, pld (IM) 8 14,179 550.00 583.00 557.17

Cap, Wedge Meat & (IM) Lean 20 101,262 220.00 235.00 227.17

Pectoral Meat 12 31,437 229.00 245.00 235.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 106,334 150.00 174.77 161.80 Ground Beef 75% Ground Beef 81% 14 52,440 175.00 190.00 177.61 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 94,605 245.00 245.00 245.00 Ground Beef Chuck 80% 6 52,606 170.00 199.50 176.89 Ground Beef Round 85% 4 7,842 213.00 226.00 219.75 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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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