USDA Boxed Beef Cutout Midday Prices for May 2

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: 229.24 218.26 Change from prior day: (1.10) (2.72) ------------------------------------------------------------------------------- Choice/Select spread: 10.98

Total Load Count (Cuts, Trimmings, Grids): 122 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 341.83 319.63

Primal Chuck 180.82 177.54

Primal Round 189.80 187.76

Primal Loin 314.67 282.36

Primal Brisket 204.93 203.04

Primal Short Plate 174.55 174.55

Primal Flank 145.50 143.65 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/01 66 36 6 69 177 230.34 220.98 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.76 221.38 -------------------------------------------------------------------------------- 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 64.82 loads 2,592,787 pounds

Select Cuts 32.32 loads 1,292,719 pounds

Trimmings 1.06 loads 42,350 pounds

Ground Beef 23.72 load 948,617 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 24 200,978 637.80 645.00 639.40 112A 3 Rib, ribeye, bnls, light 7 13,950 646.00 721.50 694.91 112A 3 Rib, ribeye, bnls, heavy 22 50,457 676.91 718.00 691.40 113C 1 Chuck, semi-bnls, neck/off 3 5,290 228.20 255.00 240.20 114 1 Chuck, shoulder clod 8 12,452 218.00 226.00 221.44 114A 3 Chuck, shoulder clod, trmd 13 102,913 222.00 237.17 228.30 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 21 134,036 234.00 264.50 243.43 114F 5 Chuck, clod tender (IM) 7 7,884 504.00 552.00 527.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 92,485 250.00 286.01 271.36 116B 1 Chuck, chuck tender (IM) 7 34,592 224.00 242.72 225.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 155,889 305.00 335.00 310.46 120A 3 Brisket, point/off, bnls 9 6,185 540.00 550.00 541.41 123A 3 Short Plate, short rib 4 3,340 461.00 503.00 483.62 130 4 Chuck, short rib 11 16,739 315.48 340.00 324.12 160 1 Round, bone-in 161 1 Round, boneless 5 8,509 242.00 253.00 247.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 134,007 232.00 262.00 238.91 168 1 Round, top inside round 15 94,837 239.71 269.00 244.61 168 3 Round, top inside round 13 106,937 255.79 279.50 257.26 169 5 Round, top inside, denuded 22 124,734 302.00 322.40 307.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 5,433 217.00 221.00 218.50 171B 3 Round, outside round 31 501,994 222.00 248.00 225.66 171C 3 Round, eye of round (IM) 29 60,778 233.50 252.00 240.46 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 130,310 575.57 675.00 592.90 175 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 24 78,703 622.00 670.00 636.93 184 1 Loin, top butt, bnls, heavy 7 7,350 338.00 355.00 349.37 184 3 Loin, top butt, boneless 28 116,289 364.00 380.00 372.42 185A 4 Loin, bottom sirloin, flap 11 16,159 515.00 566.00 524.38 185B 1 Loin, ball-tip, bnls, heavy 6 9,851 292.00 310.00 297.00 185C 1 Loin, sirloin, tri-tip (IM) 10 7,232 390.00 420.00 398.90 185D 4 Loin, tri-tip, pld (IM) 5 10,558 516.50 552.00 521.42 189A 4 Loin, tndrloin, trmd, heavy 31 57,650 1080.00 1221.00 1098.10 191A 4 Loin, butt tender, trimmed 4 2,606 1020.94 1059.00 1025.01 193 4 Flank, flank steak (IM) 10 10,847 534.00 560.00 555.19 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 3 9,819 615.00 665.00 653.38 112A 3 Rib, ribeye, bnls, heavy 13 19,671 608.00 675.00 649.72 113C 1 Chuck, semi-bnls, neck/off 4 13,079 228.20 243.00 240.77 114 1 Chuck, shoulder clod 7 18,518 210.00 221.60 215.36 114A 3 Chuck, shoulder clod, trmd 7 19,282 222.00 240.00 229.60 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 8,515 460.00 504.00 465.42 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 368,486 242.00 271.00 249.87 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 23,553 306.50 324.60 310.69 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 4,270 310.00 325.00 322.96 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 165,016 231.00 248.00 233.92 168 1 Round, top inside round 168 3 Round, top inside round 9 85,300 245.00 267.86 248.59 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 11,858 210.00 229.57 212.92 171B 3 Round, outside round 13 134,513 224.76 245.38 226.21 171C 3 Round, eye of round (IM) 9 10,528 233.50 246.00 240.22 174 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 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 11 27,821 530.01 583.00 541.43 184 1 Loin, top butt, bnls, heavy 9 123,414 280.00 318.00 281.53 184 3 Loin, top butt, boneless 13 49,967 288.00 345.00 295.09 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 5 28,535 371.00 397.86 374.77 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 5,172 1035.00 1141.00 1058.99 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 3,640 535.00 569.60 550.88 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 2,541 105.00 123.25 113.17 121D 4 Plate, Inside Skirt (IM) 11 29,053 392.80 415.50 404.12 121C 4 Plate, Outside Skirt (IM) 9 8,692 560.00 611.00 590.39 121E 6 Outside Skirt, pld (IM) 5 8,272 768.79 875.00 804.18

Cap, Wedge Meat & (IM) Lean 24 284,328 307.20 352.50 314.21

Pectoral Meat 8 10,843 333.80 341.14 334.84 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 204,669 180.60 197.50 187.72 Ground Beef 75% 0 0 Ground Beef 81% 21 320,530 178.00 230.00 184.21 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 23 341,529 187.09 234.00 211.42 Ground Beef Round 85% 3 2,117 275.00 284.00 280.12 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 5 9,600 193.70 234.00 208.40 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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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