USDA Boxed Beef Cutout Midday Prices for May 5

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: 229.02 217.05 Change from prior day: 0.64 (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 11.97

Total Load Count (Cuts, Trimmings, Grids): 71 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 342.50 319.36

Primal Chuck 180.72 174.48

Primal Round 187.88 184.44

Primal Loin 316.42 284.37

Primal Brisket 201.73 204.11

Primal Short Plate 173.92 173.92

Primal Flank 145.07 144.75 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/02 75 49 8 38 171 228.38 217.47 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.87 220.54 -------------------------------------------------------------------------------- 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 19.52 loads 780,770 pounds

Select Cuts 19.76 loads 790,366 pounds

Trimmings 8.82 loads 352,638 pounds

Ground Beef 23.37 load 934,793 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 10 6,411 636.14 662.00 646.27 112A 3 Rib, ribeye, bnls, light 4 43,925 683.00 730.00 685.92 112A 3 Rib, ribeye, bnls, heavy 12 14,263 684.00 730.00 691.03 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 4 6,869 218.00 219.00 218.22 114A 3 Chuck, shoulder clod, trmd 5 22,450 225.00 239.04 228.04 114D 3 Chuck, clod, top blade 4 16,228 325.00 425.00 342.73 114E 3 Chuck, clod, arm roast 5 21,799 233.00 264.50 240.98 114F 5 Chuck, clod tender (IM) 7 5,496 510.00 520.00 510.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 35,348 255.25 274.00 260.12 116B 1 Chuck, chuck tender (IM) 5 30,293 221.50 240.00 222.39

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 179,663 295.70 334.00 305.57 120A 3 Brisket, point/off, bnls 8 9,013 498.66 549.00 519.00 123A 3 Short Plate, short rib 16 24,558 423.00 515.00 501.46 130 4 Chuck, short rib 10 24,111 320.00 344.00 329.34 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 29,774 233.79 253.50 235.84 168 1 Round, top inside round 7 15,959 250.00 265.10 259.93 168 3 Round, top inside round 9 23,066 253.00 271.19 257.19 169 5 Round, top inside, denuded 5 5,527 302.00 316.00 303.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 15,776 225.00 240.00 234.89 171C 3 Round, eye of round (IM) 12 17,216 235.00 248.61 239.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 23,080 603.90 685.00 621.91 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 6,781 590.00 590.00 590.00 180 3 Loin, strip, bnls, 0x1 4 29,478 616.00 670.00 627.25 184 1 Loin, top butt, bnls, heavy 4 6,231 350.00 359.42 352.72 184 3 Loin, top butt, boneless 4 12,527 364.50 400.00 371.08 185A 4 Loin, bottom sirloin, flap 6 20,948 510.00 530.00 521.39 185B 1 Loin, ball-tip, bnls, heavy 9 36,205 278.00 319.45 289.76 185C 1 Loin, sirloin, tri-tip (IM) 8 3,474 390.00 414.99 396.31 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 12,873 1080.00 1128.00 1085.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 7,610 552.54 578.66 561.59 ------------------------------------------------------------------------------- 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 5 5,466 562.37 603.00 573.72 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 6 12,147 649.33 676.00 667.94 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 5,335 460.00 492.00 484.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 230,279 244.17 270.00 245.89 116B 1 Chuck, chuck tender (IM) 0 0

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 6,751 312.00 328.00 321.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 83,152 234.00 248.00 234.28 168 1 Round, top inside round 168 3 Round, top inside round 3 61,980 245.00 262.00 249.44 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 8 60,878 218.26 240.00 224.09 171C 3 Round, eye of round (IM) 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 8,582 543.98 579.70 552.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 13,110 517.00 576.52 535.79 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 15 147,708 295.00 320.00 311.16 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 14,200 996.00 1080.00 1039.96 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 8 13,259 99.00 115.00 106.01 121D 4 Plate, Inside Skirt (IM) 5 3,801 390.00 410.50 403.24 121C 4 Plate, Outside Skirt (IM) 6 4,910 600.00 600.00 600.00 121E 6 Outside Skirt, pld (IM) 10 13,732 790.00 875.00 801.74

Cap, Wedge Meat & (IM) Lean 14 52,865 316.00 340.75 317.88

Pectoral Meat ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 88,619 172.05 199.00 184.66 Ground Beef 75% 0 0 Ground Beef 81% 9 97,073 180.00 210.50 181.23 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 7 120,764 175.00 233.00 198.45 Ground Beef Round 85% 0 0 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% 0 0 Blended Ground Beef 81% 14 348,937 213.80 261.00 253.93 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 12 351,938 103.00 134.25 129.01 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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