USDA Boxed Beef Cutout Midday Prices for July 17

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: 189.43 183.96 Change from prior day: (1.04) (0.39) ------------------------------------------------------------------------------- Choice/Select spread: 5.46

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 285.48 274.76

Primal Chuck 156.71 156.00

Primal Round 157.83 156.05

Primal Loin 254.69 238.05

Primal Brisket 138.67 137.36

Primal Short Plate 144.17 145.76

Primal Flank 125.43 120.57 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/16 61 41 10 29 141 190.47 184.35 07/15 78 54 0 16 147 190.70 183.94 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.70 184.54 -------------------------------------------------------------------------------- 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 79.81 loads 3,192,405 pounds

Select Cuts 43.11 loads 1,724,570 pounds

Trimmings 14.08 loads 563,365 pounds

Ground Beef 32.44 load 1,297,419 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 13 20,180 525.87 587.45 534.85 112A 3 Rib, ribeye, bnls, light 32 147,518 590.00 671.00 598.32 112A 3 Rib, ribeye, bnls, heavy 54 131,721 572.03 675.45 606.78 113C 1 Chuck, semi-bnls, neck/off 7 5,495 196.75 205.00 202.88 114 1 Chuck, shoulder clod 10 45,437 182.38 190.00 185.22 114A 3 Chuck, shoulder clod, trmd 33 275,595 186.26 209.94 192.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 55,089 225.00 230.00 228.78 114F 5 Chuck, clod tender (IM) 14 13,146 411.00 443.00 416.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 96,964 219.00 239.00 229.67 116B 1 Chuck, chuck tender (IM) 24 56,274 200.33 212.00 205.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 49 109,604 197.03 215.00 203.45 120A 3 Brisket, point/off, bnls 13 7,621 352.00 370.00 366.02 123A 3 Short Plate, short rib 24 82,621 384.00 470.00 404.51 130 4 Chuck, short rib 16 19,507 310.00 345.00 327.47 160 1 Round, bone-in 5 8,219 190.00 222.00 192.84 161 1 Round, boneless 3 7,675 190.00 201.75 191.98

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 233,629 203.00 240.00 206.40 168 1 Round, top inside round 35 91,998 190.70 207.00 198.40 168 3 Round, top inside round 46 657,009 204.90 219.00 211.30 169 5 Round, top inside, denuded 11 17,266 238.00 248.00 239.78

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 4,619 189.79 205.25 195.15 171B 3 Round, outside round 38 97,055 196.00 217.00 203.62 171C 3 Round, eye of round (IM) 24 51,993 200.00 224.25 204.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 14,649 460.56 502.00 483.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 20 29,117 442.84 486.00 451.71 180 3 Loin, strip, bnls, 0x1 29 31,147 506.00 551.00 518.38 184 1 Loin, top butt, bnls, heavy 25 28,000 295.00 319.00 297.63 184 3 Loin, top butt, boneless 27 223,457 310.00 336.50 320.75 185A 4 Loin, bottom sirloin, flap 30 34,927 380.68 441.00 406.37 185B 1 Loin, ball-tip, bnls, heavy 17 19,684 261.76 300.00 275.38 185C 1 Loin, sirloin, tri-tip (IM) 18 29,425 269.24 311.00 283.25 185D 4 Loin, tri-tip, pld (IM) 7 10,812 388.00 410.00 397.36 189A 4 Loin, tndrloin, trmd, heavy 38 41,088 871.00 974.00 907.19 191A 4 Loin, butt tender, trimmed 5 1,777 901.49 950.00 928.74 193 4 Flank, flank steak (IM) 16 11,280 480.00 496.49 486.19 ------------------------------------------------------------------------------- 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 10 7,472 503.14 548.00 521.07 112A 3 Rib, ribeye, bnls, light 13 35,217 550.00 600.00 566.09 112A 3 Rib, ribeye, bnls, heavy 44 80,611 550.00 606.00 590.75 113C 1 Chuck, semi-bnls, neck/off 11 14,368 196.75 215.00 204.21 114 1 Chuck, shoulder clod 5 7,448 185.00 190.00 188.11 114A 3 Chuck, shoulder clod, trmd 12 45,143 194.20 205.00 197.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 22,401 360.00 396.00 368.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 51,856 218.00 232.30 225.48 116B 1 Chuck, chuck tender (IM) 11 22,994 200.33 210.00 204.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 147,851 198.95 214.00 200.67 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 13,769 310.00 330.00 318.23 160 1 Round, bone-in 161 1 Round, boneless 7 8,027 185.00 203.50 198.78

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 185,698 203.00 214.24 205.91 168 1 Round, top inside round 18 142,395 187.81 199.00 195.13 168 3 Round, top inside round 7 25,450 207.00 209.94 208.03 169 5 Round, top inside, denuded 3 1,462 238.00 238.00 238.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 16,170 184.00 193.75 187.34 171B 3 Round, outside round 21 238,309 197.00 216.00 200.03 171C 3 Round, eye of round (IM) 14 33,830 199.88 209.00 203.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 16,424 475.04 510.00 486.35 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 31,018 480.00 521.00 490.77 184 1 Loin, top butt, bnls, heavy 17 30,849 250.00 265.00 256.87 184 3 Loin, top butt, boneless 30 67,282 260.00 295.00 267.46 185A 4 Loin, bottom sirloin, flap 8 49,746 353.00 415.00 358.34 185B 1 Loin, ball-tip, bnls, heavy 17 22,120 238.00 270.00 249.75 185C 1 Loin, sirloin, tri-tip (IM) 12 23,872 253.00 272.91 262.67 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 48,278 802.03 926.00 829.90 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 18,069 450.00 467.00 464.66 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 12,470 84.00 99.00 85.11 121D 4 Plate, Inside Skirt (IM) 19 18,240 385.00 400.00 388.74 121C 4 Plate, Outside Skirt (IM) 24 71,465 404.00 511.00 433.32 121E 6 Outside Skirt, pld (IM) 3 1,237 725.00 725.00 725.00

Cap, Wedge Meat & (IM) Lean 52 124,063 220.00 249.33 231.08

Pectoral Meat 39 328,144 222.97 245.00 235.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 39 225,779 155.71 186.00 161.02 Ground Beef 75% Ground Beef 81% 84 475,508 172.20 202.30 179.96 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 22 102,245 229.00 260.28 234.96 Ground Beef Chuck 80% 39 137,175 178.79 212.70 189.25 Ground Beef Round 85% 32 115,454 212.00 219.00 218.14 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% 9 42,245 185.10 223.70 198.31 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 17 520,945 100.00 113.00 108.93 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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