USDA Boxed Beef Cutout Midday Prices for May 12

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: 223.08 213.13 Change from prior day: (0.18) 0.92 ------------------------------------------------------------------------------- Choice/Select spread: 9.95

Total Load Count (Cuts, Trimmings, Grids): 64 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.93 321.85

Primal Chuck 178.44 174.16

Primal Round 181.19 181.00

Primal Loin 304.26 274.24

Primal Brisket 187.68 181.21

Primal Short Plate 172.73 172.73

Primal Flank 145.32 145.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/09 71 60 6 33 171 223.26 212.21 05/08 74 59 9 28 170 225.65 212.51 05/07 85 61 23 28 197 227.15 213.26 05/06 61 68 19 32 178 227.88 213.56 05/05 45 38 9 30 123 228.90 215.45 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 226.57 213.40 -------------------------------------------------------------------------------- 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 20.36 loads 814,285 pounds

Select Cuts 17.68 loads 707,183 pounds

Trimmings 2.80 loads 112,185 pounds

Ground Beef 23.08 load 923,193 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 7 19,406 641.27 665.00 662.47 112A 3 Rib, ribeye, bnls, light 13 41,624 689.00 745.00 693.71 112A 3 Rib, ribeye, bnls, heavy 21 56,378 679.00 750.00 700.53 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 11,976 210.00 219.83 215.22 114A 3 Chuck, shoulder clod, trmd 6 19,080 227.00 238.00 230.62 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 57,322 240.00 264.50 245.33 114F 5 Chuck, clod tender (IM) 6 2,916 505.00 540.00 528.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 63,157 248.00 266.00 253.68 116B 1 Chuck, chuck tender (IM) 7 15,411 225.00 237.00 227.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 24,756 280.00 322.00 286.67 120A 3 Brisket, point/off, bnls 4 2,930 470.00 525.00 511.30 123A 3 Short Plate, short rib 15 30,984 484.00 515.00 505.19 130 4 Chuck, short rib 13 27,288 310.00 345.00 326.62 160 1 Round, bone-in 3 4,468 225.00 237.59 229.42 161 1 Round, boneless 3 5,621 235.00 248.12 236.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 17,509 235.00 274.70 253.26 168 1 Round, top inside round 7 17,291 227.39 242.00 233.88 168 3 Round, top inside round 7 36,712 241.57 274.34 258.91 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 51,723 216.00 243.00 223.46 171C 3 Round, eye of round (IM) 8 22,895 229.00 250.00 231.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 16,317 530.05 550.00 539.46 180 3 Loin, strip, bnls, 0x1 10 16,889 605.00 635.00 616.66 184 1 Loin, top butt, bnls, heavy 5 4,959 350.00 360.00 352.32 184 3 Loin, top butt, boneless 4 41,252 340.00 381.00 349.33 185A 4 Loin, bottom sirloin, flap 9 19,886 500.00 520.36 511.75 185B 1 Loin, ball-tip, bnls, heavy 9 21,886 257.00 290.00 267.44 185C 1 Loin, sirloin, tri-tip (IM) 7 26,434 375.09 391.00 385.43 185D 4 Loin, tri-tip, pld (IM) 4 7,263 525.00 535.00 527.01 189A 4 Loin, tndrloin, trmd, heavy 17 23,982 1053.00 1211.00 1092.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 2,322 555.00 576.00 569.88 ------------------------------------------------------------------------------- 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 3,794 566.66 595.98 580.10 112A 3 Rib, ribeye, bnls, light 4 2,275 665.00 690.00 679.91 112A 3 Rib, ribeye, bnls, heavy 8 25,241 642.39 690.00 675.34 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 55,238 211.00 229.00 214.21 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 9,429 470.11 480.00 473.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 40,635 243.00 255.00 247.38 116B 1 Chuck, chuck tender (IM) 5 8,883 210.00 236.00 231.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 50,167 280.00 285.60 281.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 5,245 233.00 246.00 238.35 168 1 Round, top inside round 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 4 9,470 229.00 240.00 234.27 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 39,110 481.01 570.00 501.40 175 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 4 9,688 461.00 528.00 479.91 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 12,889 301.00 337.00 325.57 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 8 24,854 240.00 284.46 253.29 185C 1 Loin, sirloin, tri-tip (IM) 4 50,513 330.00 355.00 346.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 8,664 972.00 1052.00 1015.34 191A 4 Loin, butt tender, trimmed 0 0 193 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 10 6,975 90.00 115.00 107.08 121D 4 Plate, Inside Skirt (IM) 6 5,923 394.75 425.00 413.99 121C 4 Plate, Outside Skirt (IM) 14 19,738 560.00 610.00 582.44 121E 6 Outside Skirt, pld (IM) 8 18,472 790.00 890.00 797.13

Cap, Wedge Meat & (IM) Lean 16 76,029 295.00 326.63 307.27

Pectoral Meat 4 10,328 295.00 315.00 312.07 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 204,772 180.05 188.01 182.20 Ground Beef 75% Ground Beef 81% 10 107,298 187.00 216.50 213.67 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 9 103,419 204.64 224.75 210.10 Ground Beef Round 85% 4 8,668 266.00 271.00 266.90 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% 10 178,900 190.50 261.00 247.65 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 6 112,185 120.00 129.57 124.44 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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