USDA Boxed Beef Cutout Midday Prices for July 24

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: 186.61 182.35 Change from prior day: 0.27 0.85 ------------------------------------------------------------------------------- Choice/Select spread: 4.26

Total Load Count (Cuts, Trimmings, Grids): 126 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 277.82 272.55

Primal Chuck 155.81 152.91

Primal Round 157.18 156.04

Primal Loin 248.77 236.84

Primal Brisket 138.19 137.02

Primal Short Plate 142.17 143.84

Primal Flank 121.96 119.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/23 90 70 20 23 202 186.34 181.50 07/22 45 55 9 16 126 188.98 183.20 07/19 56 45 0 26 127 189.22 184.17 07/18 80 43 4 26 153 189.30 183.73 07/17 119 68 17 41 244 189.44 183.78 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.66 183.28 -------------------------------------------------------------------------------- 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 52.64 loads 2,105,563 pounds

Select Cuts 41.85 loads 1,673,913 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 31.89 load 1,275,417 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 22 36,841 523.00 566.50 531.98 112A 3 Rib, ribeye, bnls, light 28 82,966 570.00 640.00 598.69 112A 3 Rib, ribeye, bnls, heavy 73 288,066 568.00 651.00 580.36 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 14,422 184.00 188.22 186.51 114A 3 Chuck, shoulder clod, trmd 21 65,499 190.00 205.00 192.73 114D 3 Chuck, clod, top blade 6 7,882 270.00 289.22 274.69 114E 3 Chuck, clod, arm roast 7 15,623 223.50 230.00 225.62 114F 5 Chuck, clod tender (IM) 20 14,792 401.50 448.00 414.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 203,515 214.15 238.00 221.71 116B 1 Chuck, chuck tender (IM) 20 18,298 203.00 213.00 205.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 89,312 197.00 225.00 202.64 120A 3 Brisket, point/off, bnls 17 11,134 339.73 374.00 359.17 123A 3 Short Plate, short rib 16 33,436 397.00 465.00 419.34 130 4 Chuck, short rib 14 29,476 314.00 345.00 329.76 160 1 Round, bone-in 5 9,623 183.00 197.00 190.18 161 1 Round, boneless 5 9,499 193.00 201.75 194.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 79,111 209.00 230.00 211.80 168 1 Round, top inside round 34 77,910 192.00 207.00 199.69 168 3 Round, top inside round 20 75,954 195.73 223.00 203.93 169 5 Round, top inside, denuded 16 22,573 236.00 249.00 239.99

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 9 16,885 181.00 205.25 185.44 171B 3 Round, outside round 37 98,060 188.73 215.00 198.48 171C 3 Round, eye of round (IM) 35 67,542 199.00 221.25 202.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 21,378 480.00 507.28 480.42 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 23,236 445.00 486.00 453.09 180 3 Loin, strip, bnls, 0x1 42 62,852 480.00 553.00 505.98 184 1 Loin, top butt, bnls, heavy 19 26,057 295.00 317.28 297.36 184 3 Loin, top butt, boneless 28 37,242 292.00 335.00 312.73 185A 4 Loin, bottom sirloin, flap 31 57,407 365.00 441.00 382.42 185B 1 Loin, ball-tip, bnls, heavy 23 27,165 235.00 268.00 246.92 185C 1 Loin, sirloin, tri-tip (IM) 13 175,263 248.75 295.51 250.67 185D 4 Loin, tri-tip, pld (IM) 8 6,278 364.00 402.50 375.73 189A 4 Loin, tndrloin, trmd, heavy 39 150,754 890.00 935.00 900.45 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 8,915 460.00 503.00 476.91 ------------------------------------------------------------------------------- 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 19 16,010 492.75 538.00 510.10 112A 3 Rib, ribeye, bnls, light 13 54,782 550.00 590.00 579.98 112A 3 Rib, ribeye, bnls, heavy 43 64,925 550.00 600.22 578.15 113C 1 Chuck, semi-bnls, neck/off 17 41,858 189.00 215.08 196.36 114 1 Chuck, shoulder clod 5 11,335 184.78 198.76 185.73 114A 3 Chuck, shoulder clod, trmd 17 71,047 189.00 198.00 194.61 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 5,413 370.00 376.98 371.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 320,588 215.66 232.38 218.59 116B 1 Chuck, chuck tender (IM) 14 29,103 203.00 210.00 204.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 84,055 194.14 213.00 199.09 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 1,515 430.00 450.00 437.94 130 4 Chuck, short rib 7 9,333 310.00 345.00 318.62 160 1 Round, bone-in 161 1 Round, boneless 5 5,946 200.00 201.75 200.50

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 41,366 205.00 218.00 211.53 168 1 Round, top inside round 28 195,160 188.00 203.76 193.74 168 3 Round, top inside round 14 39,254 203.00 218.00 207.06 169 5 Round, top inside, denuded 8 9,513 232.00 247.16 240.50

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 47,718 175.02 201.65 184.95 171B 3 Round, outside round 25 140,227 191.00 203.00 195.42 171C 3 Round, eye of round (IM) 31 85,113 196.83 211.28 201.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 46,857 468.00 509.50 476.55 175 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 22 21,371 485.00 517.66 489.04 184 1 Loin, top butt, bnls, heavy 19 36,575 249.73 260.00 252.99 184 3 Loin, top butt, boneless 30 61,970 252.00 278.00 259.05 185A 4 Loin, bottom sirloin, flap 8 21,026 350.00 378.08 356.58 185B 1 Loin, ball-tip, bnls, heavy 16 19,116 235.00 251.00 238.64 185C 1 Loin, sirloin, tri-tip (IM) 4 12,302 248.15 264.00 251.85 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 24 31,161 834.00 901.50 869.57 191A 4 Loin, butt tender, trimmed 7 1,390 822.66 870.08 837.12 193 4 Flank, flank steak (IM) 8 10,439 440.00 472.28 453.21 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 20,270 90.00 102.05 96.57 121D 4 Plate, Inside Skirt (IM) 18 23,664 372.00 390.15 381.25 121C 4 Plate, Outside Skirt (IM) 18 21,719 389.00 511.00 455.58 121E 6 Outside Skirt, pld (IM) 3 2,254 721.00 725.00 723.93

Cap, Wedge Meat & (IM) Lean 44 106,375 225.00 245.50 230.58

Pectoral Meat 22 38,197 228.00 250.00 237.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 273,914 155.33 176.00 164.01 Ground Beef 75% Ground Beef 81% 66 336,268 169.00 196.87 178.89 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 34 75,097 225.26 253.00 235.81 Ground Beef Chuck 80% 37 131,318 180.84 194.00 187.02 Ground Beef Round 85% 33 225,915 211.00 219.00 217.41 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% 7 66,851 184.75 200.70 191.75 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 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 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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