USDA Boxed Beef Cutout Midday Prices for May 23

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: 231.60 220.94 Change from prior day: (0.19) (0.22) ------------------------------------------------------------------------------- Choice/Select spread: 10.67

Total Load Count (Cuts, Trimmings, Grids): 78 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 350.68 333.72

Primal Chuck 190.80 186.62

Primal Round 183.19 181.54

Primal Loin 316.36 283.38

Primal Brisket 192.64 191.86

Primal Short Plate 175.06 175.06

Primal Flank 148.19 145.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/22 67 62 6 31 166 231.79 221.16 05/21 94 70 15 29 208 231.16 220.09 05/20 64 56 12 29 161 230.23 219.03 05/19 66 31 5 20 123 227.22 217.54 05/16 53 37 6 25 122 225.98 216.71 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 229.28 218.91 -------------------------------------------------------------------------------- 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 34.96 loads 1,398,387 pounds

Select Cuts 15.84 loads 633,635 pounds

Trimmings 18.46 loads 738,236 pounds

Ground Beef 8.67 load 346,809 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 13 52,603 647.00 708.00 672.05 112A 3 Rib, ribeye, bnls, light 10 14,872 710.00 760.00 750.18 112A 3 Rib, ribeye, bnls, heavy 24 62,912 700.00 772.00 750.30 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 7 7,203 225.00 246.00 228.25 114A 3 Chuck, shoulder clod, trmd 10 45,903 231.00 256.50 244.75 114D 3 Chuck, clod, top blade 3 2,868 344.00 390.00 350.44 114E 3 Chuck, clod, arm roast 7 86,041 255.00 271.00 260.06 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 148,820 255.00 285.00 266.29 116B 1 Chuck, chuck tender (IM) 6 16,558 226.00 248.50 242.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 50,148 280.00 311.00 289.23 120A 3 Brisket, point/off, bnls 5 1,443 510.00 557.00 517.86 123A 3 Short Plate, short rib 3 8,924 472.68 508.88 483.78 130 4 Chuck, short rib 14 14,982 300.34 370.00 325.87 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 5,701 230.00 253.88 232.51

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 46,509 245.00 266.00 249.66 168 1 Round, top inside round 10 24,049 217.88 228.75 223.72 168 3 Round, top inside round 11 60,869 217.00 242.00 221.41 169 5 Round, top inside, denuded 9 57,106 268.00 273.00 269.82

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 10,261 220.00 236.50 222.72 171B 3 Round, outside round 14 52,702 224.00 255.00 236.90 171C 3 Round, eye of round (IM) 18 31,183 243.00 255.43 247.21 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 58,814 574.00 651.00 618.59 175 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 17 50,131 575.00 672.15 619.95 184 1 Loin, top butt, bnls, heavy 7 5,956 350.00 383.00 363.09 184 3 Loin, top butt, boneless 20 207,522 379.00 412.00 390.08 185A 4 Loin, bottom sirloin, flap 20 55,511 451.00 515.00 501.39 185B 1 Loin, ball-tip, bnls, heavy 5 6,485 276.00 298.00 284.19 185C 1 Loin, sirloin, tri-tip (IM) 7 7,729 355.00 401.00 363.44 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 46,373 1060.00 1190.00 1085.49 191A 4 Loin, butt tender, trimmed 4 1,803 1060.00 1125.00 1071.61 193 4 Flank, flank steak (IM) 8 6,529 578.30 602.59 591.13 ------------------------------------------------------------------------------- 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 6 13,666 697.00 739.65 708.69 112A 3 Rib, ribeye, bnls, heavy 6 2,465 693.48 742.00 721.39 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 48,890 234.74 250.19 239.66 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 3,804 480.00 501.00 499.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 32,732 255.00 280.00 262.46 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 25,395 280.00 290.00 282.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 4,221 300.34 340.64 313.62 160 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 9 27,971 244.20 255.00 247.23 168 1 Round, top inside round 0 0 168 3 Round, top inside round 6 60,121 224.04 257.00 228.70 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 48,717 222.00 242.70 231.38 171C 3 Round, eye of round (IM) 5 6,072 242.70 250.00 248.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 1,956 500.32 611.50 532.10 175 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 3 3,385 487.46 612.00 594.78 184 1 Loin, top butt, bnls, heavy 6 44,108 288.50 307.00 293.87 184 3 Loin, top butt, boneless 4 7,271 291.46 328.00 318.35 185A 4 Loin, bottom sirloin, flap 6 25,053 434.08 500.00 451.19 185B 1 Loin, ball-tip, bnls, heavy 7 71,952 240.00 270.00 242.23 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 4 4,006 1014.00 1087.00 1037.64 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 6,872 551.54 583.00 563.08 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 10,324 105.00 150.00 121.57 121D 4 Plate, Inside Skirt (IM) 11 25,122 402.00 425.25 414.60 121C 4 Plate, Outside Skirt (IM) 8 12,167 585.00 641.00 601.59 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 17 103,018 285.00 306.00 289.98

Pectoral Meat 11 98,794 283.00 301.00 285.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 71,625 197.05 219.00 205.59 Ground Beef 75% Ground Beef 81% 12 88,273 198.20 240.00 216.32 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 6 29,302 220.00 259.80 252.08 Ground Beef Round 85% 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% 9 87,360 197.90 240.90 219.83 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 21 738,236 116.70 128.50 119.82 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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