USDA Boxed Beef Cutout Midday Prices for May 1

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: 230.29 221.75 Change from prior day: (2.81) (0.54) ------------------------------------------------------------------------------- Choice/Select spread: 8.54

Total Load Count (Cuts, Trimmings, Grids): 118 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.99 324.06

Primal Chuck 180.36 179.71

Primal Round 192.33 189.64

Primal Loin 318.43 290.40

Primal Brisket 206.69 207.66

Primal Short Plate 175.09 175.08

Primal Flank 145.95 142.11 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/30 89 46 14 44 194 233.10 222.29 04/29 47 40 6 33 126 234.36 220.42 04/28 57 33 12 38 140 233.17 221.57 04/25 58 21 11 24 114 232.83 221.64 04/24 55 25 6 10 96 233.80 222.07 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 233.45 221.60 -------------------------------------------------------------------------------- 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 39.03 loads 1,561,160 pounds

Select Cuts 20.36 loads 814,596 pounds

Trimmings 0.44 loads 17,500 pounds

Ground Beef 57.98 load 2,319,306 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 12 5,163 618.80 659.50 637.88 112A 3 Rib, ribeye, bnls, light 7 54,308 685.00 732.00 693.08 112A 3 Rib, ribeye, bnls, heavy 17 47,807 684.00 735.00 699.79 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 16,056 217.00 225.00 218.76 114A 3 Chuck, shoulder clod, trmd 13 94,837 230.00 238.75 232.49 114D 3 Chuck, clod, top blade 3 10,439 339.00 348.79 346.33 114E 3 Chuck, clod, arm roast 10 41,873 233.79 262.74 238.42 114F 5 Chuck, clod tender (IM) 8 6,015 490.00 526.00 512.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 400,599 255.00 272.70 260.80 116B 1 Chuck, chuck tender (IM) 30 176,226 220.00 252.00 223.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 64,002 310.00 335.00 316.08 120A 3 Brisket, point/off, bnls 6 3,151 540.00 550.00 543.83 123A 3 Short Plate, short rib 6 6,567 509.20 515.00 511.17 130 4 Chuck, short rib 5 4,751 325.00 352.00 347.00 160 1 Round, bone-in 0 0 161 1 Round, boneless 8 24,873 240.00 255.00 243.28

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 11,200 235.00 250.06 242.53 168 1 Round, top inside round 12 26,237 243.75 267.00 254.85 168 3 Round, top inside round 11 21,537 253.75 283.00 264.22 169 5 Round, top inside, denuded 9 4,007 310.00 328.00 316.10

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 4,881 224.50 236.00 229.22 171B 3 Round, outside round 25 87,175 226.80 252.74 235.83 171C 3 Round, eye of round (IM) 17 30,923 231.00 256.21 242.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 29,216 575.00 673.75 589.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 61,166 616.50 740.00 643.18 184 1 Loin, top butt, bnls, heavy 4 4,603 350.00 353.75 351.50 184 3 Loin, top butt, boneless 17 14,373 363.75 395.00 383.56 185A 4 Loin, bottom sirloin, flap 12 16,176 514.00 566.00 532.53 185B 1 Loin, ball-tip, bnls, heavy 11 32,735 310.00 345.00 310.97 185C 1 Loin, sirloin, tri-tip (IM) 5 2,987 400.00 426.00 407.21 185D 4 Loin, tri-tip, pld (IM) 5 7,208 531.22 551.00 541.62 189A 4 Loin, tndrloin, trmd, heavy 31 109,415 1060.00 1135.00 1079.77 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 4,447 534.00 584.74 558.06 ------------------------------------------------------------------------------- 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 8 17,076 563.00 616.00 571.64 112A 3 Rib, ribeye, bnls, light 11 39,723 650.00 680.00 661.21 112A 3 Rib, ribeye, bnls, heavy 20 46,662 602.00 695.00 650.45 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 16,936 210.60 221.81 218.20 114A 3 Chuck, shoulder clod, trmd 5 35,032 224.25 237.00 225.56 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 6,755 450.00 471.50 460.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 67,858 253.00 270.50 254.65 116B 1 Chuck, chuck tender (IM) 13 58,217 220.00 245.00 224.24

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 20,398 307.20 335.00 310.68 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 11,659 305.00 340.00 317.46 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 24,543 235.00 245.00 235.27 168 1 Round, top inside round 4 9,137 246.69 252.00 248.66 168 3 Round, top inside round 6 48,724 242.00 267.00 244.39 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 13,929 225.00 246.00 235.97 171C 3 Round, eye of round (IM) 16 36,194 235.79 258.54 243.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 18,623 518.69 565.00 526.49 175 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 12 10,738 523.00 590.00 579.66 184 1 Loin, top butt, bnls, heavy 4 3,414 303.75 334.71 307.88 184 3 Loin, top butt, boneless 15 44,462 316.40 349.50 320.72 185A 4 Loin, bottom sirloin, flap 5 8,462 502.00 555.00 525.23 185B 1 Loin, ball-tip, bnls, heavy 10 68,279 292.00 319.65 298.83 185C 1 Loin, sirloin, tri-tip (IM) 7 28,184 352.00 391.00 362.09 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 16,920 995.00 1085.00 1044.90 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 10,675 105.00 126.00 106.52 121D 4 Plate, Inside Skirt (IM) 18 41,645 375.00 409.50 387.82 121C 4 Plate, Outside Skirt (IM) 9 8,449 544.00 617.00 583.98 121E 6 Outside Skirt, pld (IM) 4 6,047 780.00 875.00 800.09

Cap, Wedge Meat & (IM) Lean 34 112,403 313.75 355.00 327.22

Pectoral Meat 13 18,851 341.14 370.50 345.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 514,353 164.40 194.00 171.02 Ground Beef 75% 0 0 Ground Beef 81% 50 1,017,472 176.40 225.00 196.32 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 7,498 290.97 313.50 304.47 Ground Beef Chuck 80% 9 145,876 200.30 226.00 214.18 Ground Beef Round 85% 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 80,640 206.32 232.15 225.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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