USDA Boxed Beef Cutout Midday Prices for July 31

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: 186.62 182.22 Change from prior day: (0.16) 0.56 ------------------------------------------------------------------------------- Choice/Select spread: 4.39

Total Load Count (Cuts, Trimmings, Grids): 153 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 281.55 266.94

Primal Chuck 156.28 156.58

Primal Round 157.03 155.33

Primal Loin 245.57 233.79

Primal Brisket 136.54 136.95

Primal Short Plate 144.84 146.37

Primal Flank 123.36 121.00 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/30 69 53 1 19 142 186.78 181.66 07/29 70 32 14 11 127 186.41 182.22 07/26 67 37 7 24 135 187.15 182.71 07/25 82 48 14 27 171 187.66 182.70 07/24 99 65 7 43 214 186.89 182.22 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 186.98 182.30 -------------------------------------------------------------------------------- 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 71.70 loads 2,867,967 pounds

Select Cuts 43.33 loads 1,733,364 pounds

Trimmings 8.15 loads 325,908 pounds

Ground Beef 29.75 load 1,189,818 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 20 35,810 518.00 552.00 535.52 112A 3 Rib, ribeye, bnls, light 26 107,271 595.50 615.00 609.50 112A 3 Rib, ribeye, bnls, heavy 77 152,344 572.00 615.00 581.52 113C 1 Chuck, semi-bnls, neck/off 6 20,669 191.00 200.00 192.79 114 1 Chuck, shoulder clod 16 81,079 181.00 198.70 185.62 114A 3 Chuck, shoulder clod, trmd 28 76,833 192.00 205.71 195.81 114D 3 Chuck, clod, top blade 4 4,103 275.00 290.00 279.16 114E 3 Chuck, clod, arm roast 5 20,410 218.95 241.27 234.67 114F 5 Chuck, clod tender (IM) 18 17,884 397.50 422.60 414.32 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 169,572 217.05 232.00 222.15 116B 1 Chuck, chuck tender (IM) 25 48,773 198.00 211.55 200.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 70,066 191.25 212.00 200.14 120A 3 Brisket, point/off, bnls 12 7,892 370.00 374.00 370.05 123A 3 Short Plate, short rib 24 24,969 419.00 478.83 445.18 130 4 Chuck, short rib 15 17,940 315.00 350.00 331.07 160 1 Round, bone-in 6 5,094 185.50 199.00 193.44 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 109,965 210.00 234.50 217.13 168 1 Round, top inside round 64 351,713 184.67 208.50 192.31 168 3 Round, top inside round 21 117,736 199.50 218.00 204.18 169 5 Round, top inside, denuded 20 38,234 233.00 245.16 234.31

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 5,311 185.00 192.00 188.81 171B 3 Round, outside round 41 255,459 195.00 213.00 200.77 171C 3 Round, eye of round (IM) 32 96,523 198.00 215.50 201.24 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 34,978 437.00 461.00 442.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 16,091 415.00 459.00 429.52 180 3 Loin, strip, bnls, 0x1 56 369,586 464.00 525.00 473.87 184 1 Loin, top butt, bnls, heavy 21 17,793 290.00 304.00 291.49 184 3 Loin, top butt, boneless 19 20,713 320.00 321.55 320.26 185A 4 Loin, bottom sirloin, flap 47 299,521 335.00 370.00 340.71 185B 1 Loin, ball-tip, bnls, heavy 24 30,899 225.00 240.00 229.50 185C 1 Loin, sirloin, tri-tip (IM) 14 11,719 259.00 288.00 266.36 185D 4 Loin, tri-tip, pld (IM) 14 11,800 358.00 388.66 371.16 189A 4 Loin, tndrloin, trmd, heavy 33 40,448 890.00 994.00 931.40 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 20 19,913 465.00 490.00 472.25 ------------------------------------------------------------------------------- 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 14 9,546 500.00 538.00 518.47 112A 3 Rib, ribeye, bnls, light 13 10,975 560.00 597.00 586.02 112A 3 Rib, ribeye, bnls, heavy 46 359,196 543.00 590.00 549.75 113C 1 Chuck, semi-bnls, neck/off 9 19,445 196.00 205.00 201.27 114 1 Chuck, shoulder clod 6 5,124 180.00 195.00 188.73 114A 3 Chuck, shoulder clod, trmd 16 62,900 193.00 205.00 195.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 12,071 359.00 391.00 377.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 192,123 211.10 234.00 221.45 116B 1 Chuck, chuck tender (IM) 17 14,169 205.00 211.00 205.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 41,229 199.95 210.00 200.14 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,677 402.94 448.00 417.85 130 4 Chuck, short rib 9 34,402 315.00 340.00 321.68 160 1 Round, bone-in 161 1 Round, boneless 6 4,138 196.00 200.00 199.68

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 36,470 208.00 226.00 217.49 168 1 Round, top inside round 37 275,451 184.00 219.55 191.07 168 3 Round, top inside round 20 69,361 198.00 213.16 204.14 169 5 Round, top inside, denuded 9 10,884 233.00 245.00 236.04

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 4,727 185.00 203.00 198.99 171B 3 Round, outside round 22 95,050 193.79 215.00 199.42 171C 3 Round, eye of round (IM) 24 64,851 198.00 212.10 201.08 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 29 51,436 440.00 485.22 453.18 175 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 19 15,548 465.00 490.00 472.11 184 1 Loin, top butt, bnls, heavy 13 15,698 245.00 255.00 250.71 184 3 Loin, top butt, boneless 26 35,438 260.00 278.00 262.69 185A 4 Loin, bottom sirloin, flap 9 5,819 335.00 370.00 351.38 185B 1 Loin, ball-tip, bnls, heavy 22 60,720 220.00 240.00 225.08 185C 1 Loin, sirloin, tri-tip (IM) 11 7,998 238.00 259.00 251.95 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 39,298 840.00 906.00 868.08 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 5,668 441.00 465.00 454.98 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 15,244 90.00 120.00 96.43 121D 4 Plate, Inside Skirt (IM) 29 67,734 356.00 397.50 379.44 121C 4 Plate, Outside Skirt (IM) 15 17,168 395.00 511.00 449.83 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 42 82,064 227.00 245.50 232.94

Pectoral Meat 28 49,081 230.00 254.28 241.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 172,130 150.00 181.28 165.33 Ground Beef 75% Ground Beef 81% 75 410,281 164.00 204.28 177.66 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 64,886 229.00 252.00 235.47 Ground Beef Chuck 80% 43 193,371 179.15 202.00 186.14 Ground Beef Round 85% 29 133,203 211.00 222.00 215.84 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 9 69,865 183.25 198.39 195.02 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 14 268,508 105.00 115.00 110.13 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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