USDA Boxed Beef Cutout Midday Prices for May 19

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: 227.30 217.00 Change from prior day: 1.32 0.29 ------------------------------------------------------------------------------- Choice/Select spread: 10.30

Total Load Count (Cuts, Trimmings, Grids): 69 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 348.06 324.76

Primal Chuck 184.89 179.10

Primal Round 181.43 179.08

Primal Loin 307.51 282.86

Primal Brisket 191.61 190.75

Primal Short Plate 176.23 176.22

Primal Flank 147.80 144.21 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/16 53 37 6 25 122 225.98 216.71 05/15 54 36 6 20 116 225.21 215.47 05/14 109 67 9 29 214 225.08 215.46 05/13 71 60 11 35 178 226.61 215.53 05/12 41 28 7 34 109 223.82 212.64 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 225.34 215.16 -------------------------------------------------------------------------------- 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 42.00 loads 1,680,119 pounds

Select Cuts 11.29 loads 451,588 pounds

Trimmings 0.01 loads 350 pounds

Ground Beef 15.90 load 636,120 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 26 106,355 641.42 685.00 648.16 112A 3 Rib, ribeye, bnls, light 4 2,346 701.00 755.00 729.59 112A 3 Rib, ribeye, bnls, heavy 18 41,541 707.71 765.00 726.41 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 6,171 215.00 239.00 215.83 114A 3 Chuck, shoulder clod, trmd 13 91,307 226.00 249.65 240.34 114D 3 Chuck, clod, top blade 6 14,094 323.79 380.00 346.04 114E 3 Chuck, clod, arm roast 14 30,262 247.90 261.50 253.00 114F 5 Chuck, clod tender (IM) 9 9,396 470.60 560.00 539.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 166,809 250.96 279.60 270.24 116B 1 Chuck, chuck tender (IM) 12 36,825 222.90 247.50 235.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 67,972 280.00 316.00 284.21 120A 3 Brisket, point/off, bnls 8 8,452 498.00 540.00 509.88 123A 3 Short Plate, short rib 19 25,310 485.00 520.00 509.50 130 4 Chuck, short rib 12 35,821 312.00 340.00 328.61 160 1 Round, bone-in 4 3,725 220.00 248.00 233.25 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 28 77,092 237.00 258.52 245.57 168 1 Round, top inside round 10 33,384 225.00 234.00 225.85 168 3 Round, top inside round 12 27,922 232.71 256.43 235.31 169 5 Round, top inside, denuded 17 86,343 275.00 297.60 294.19

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 16 103,825 219.00 246.01 228.79 171C 3 Round, eye of round (IM) 26 59,440 239.58 260.00 244.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 66,834 569.60 635.00 573.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 6,909 520.00 520.00 520.00 180 3 Loin, strip, bnls, 0x1 14 49,365 560.98 585.00 577.29 184 1 Loin, top butt, bnls, heavy 7 7,372 340.00 365.00 344.46 184 3 Loin, top butt, boneless 24 109,683 370.25 395.00 380.19 185A 4 Loin, bottom sirloin, flap 6 29,877 470.00 529.00 513.97 185B 1 Loin, ball-tip, bnls, heavy 12 67,998 250.00 293.70 279.66 185C 1 Loin, sirloin, tri-tip (IM) 5 98,713 350.00 370.71 358.66 185D 4 Loin, tri-tip, pld (IM) 5 3,291 510.00 551.50 531.51 189A 4 Loin, tndrloin, trmd, heavy 25 45,877 1026.00 1131.00 1069.90 191A 4 Loin, butt tender, trimmed 7 6,515 1035.94 1126.43 1044.03 193 4 Flank, flank steak (IM) 9 11,122 545.00 590.00 566.05 ------------------------------------------------------------------------------- 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 3,554 578.71 639.00 611.48 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 87,990 220.00 239.00 220.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 16,659 250.00 270.00 256.58 116B 1 Chuck, chuck tender (IM) 3 2,372 234.00 249.75 245.21

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 42,388 275.00 316.00 280.04 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 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 6 10,757 213.00 225.00 219.74 168 3 Round, top inside round 5 47,119 222.00 231.50 223.10 169 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 5 24,590 225.60 237.00 228.73 171C 3 Round, eye of round (IM) 6 11,572 240.70 250.00 245.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 184 1 Loin, top butt, bnls, heavy 4 18,055 290.00 294.95 293.97 184 3 Loin, top butt, boneless 5 5,306 316.00 329.70 322.27 185A 4 Loin, bottom sirloin, flap 5 54,004 435.62 514.00 446.87 185B 1 Loin, ball-tip, bnls, heavy 3 4,561 285.00 293.70 290.56 185C 1 Loin, sirloin, tri-tip (IM) 4 9,604 310.00 355.00 337.23 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 4 5,077 983.79 1030.00 997.10 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 6 8,405 107.00 126.43 109.14 121D 4 Plate, Inside Skirt (IM) 6 8,397 391.90 425.00 404.73 121C 4 Plate, Outside Skirt (IM) 6 6,784 569.00 620.00 610.69 121E 6 Outside Skirt, pld (IM) 9 26,460 790.00 835.00 802.46

Cap, Wedge Meat & (IM) Lean 13 62,934 285.00 312.00 301.39

Pectoral Meat 8 19,019 285.00 305.60 293.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 230,783 195.00 211.72 207.12 Ground Beef 75% Ground Beef 81% 4 8,197 209.80 216.00 211.79 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 23,478 280.01 296.50 295.46 Ground Beef Chuck 80% Ground Beef Round 85% 3 2,426 260.00 261.00 260.50 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% 5 131,200 215.80 256.00 231.09 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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