USDA Boxed Beef Cutout Closing Prices for May 29

This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.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: 233.65 223.77 Change from prior day: (0.66) (0.38) ------------------------------------------------------------------------------- Choice/Select spread: 9.88

Total Load Count (Cuts, Trimmings, Grids): 216 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 352.45 338.58

Primal Chuck 192.21 188.00

Primal Round 183.13 183.06

Primal Loin 321.91 289.19

Primal Brisket 194.73 195.46

Primal Short Plate 176.37 176.37

Primal Flank 150.19 146.61 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/28 91 72 9 41 213 234.31 224.15 05/27 67 37 7 24 135 233.12 222.65 05/23 59 28 22 18 128 231.98 220.90 05/22 67 62 6 31 166 231.79 221.16 05/21 94 70 15 29 208 231.16 220.09 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.47 221.79 -------------------------------------------------------------------------------- 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 110.07 loads 4,402,960 pounds

Select Cuts 71.13 loads 2,845,079 pounds

Trimmings 7.13 loads 285,011 pounds

Ground Beef 28.02 load 1,120,653 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 23 24,705 660.24 705.50 679.89 112A 3 Rib, ribeye, bnls, light 17 17,524 732.00 779.65 753.21 112A 3 Rib, ribeye, bnls, heavy 108 129,046 724.50 783.16 759.99 113C 1 Chuck, semi-bnls, neck/off 8 35,245 210.00 249.91 230.19 114 1 Chuck, shoulder clod 11 49,375 220.28 261.00 234.78 114A 3 Chuck, shoulder clod, trmd 53 80,503 238.29 272.11 250.18 114D 3 Chuck, clod, top blade 7 12,469 330.41 370.00 338.36 114E 3 Chuck, clod, arm roast 14 55,366 249.51 290.05 261.44 114F 5 Chuck, clod tender (IM) 12 16,735 560.00 575.70 567.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 94 202,262 251.00 284.00 269.72 116B 1 Chuck, chuck tender (IM) 14 28,379 243.00 255.00 248.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 93 287,401 285.00 316.00 294.97 120A 3 Brisket, point/off, bnls 12 11,994 505.00 554.00 525.49 123A 3 Short Plate, short rib 27 40,373 434.50 520.00 494.65 130 4 Chuck, short rib 37 33,754 316.50 353.00 333.59 160 1 Round, bone-in 5 5,021 219.50 248.00 223.63 161 1 Round, boneless 5 1,978 229.50 243.00 239.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 101 159,278 245.00 270.00 251.55 168 1 Round, top inside round 94 749,964 207.75 243.74 210.55 168 3 Round, top inside round 26 106,598 220.00 266.00 225.00 169 5 Round, top inside, denuded 14 23,348 260.00 278.00 267.18

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 10,938 213.00 236.00 218.85 171B 3 Round, outside round 43 169,758 224.72 243.50 232.57 171C 3 Round, eye of round (IM) 68 88,377 239.00 259.25 249.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 65,573 629.00 686.00 643.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,553 570.00 628.00 584.80 180 3 Loin, strip, bnls, 0x1 73 336,144 611.65 686.00 635.43 184 1 Loin, top butt, bnls, heavy 12 7,619 363.75 366.00 364.92 184 3 Loin, top butt, boneless 41 82,140 385.00 427.54 399.16 185A 4 Loin, bottom sirloin, flap 38 97,020 492.00 551.00 519.67 185B 1 Loin, ball-tip, bnls, heavy 38 362,316 250.00 290.00 255.75 185C 1 Loin, sirloin, tri-tip (IM) 14 26,207 344.00 406.50 355.38 185D 4 Loin, tri-tip, pld (IM) 26 29,466 469.85 541.50 484.79 189A 4 Loin, tndrloin, trmd, heavy 84 227,227 1045.00 1150.00 1060.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 19 18,020 573.00 606.00 583.69 ------------------------------------------------------------------------------- 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 12 19,877 624.82 676.00 639.90 112A 3 Rib, ribeye, bnls, light 14 44,816 686.00 741.50 698.46 112A 3 Rib, ribeye, bnls, heavy 20 37,188 692.87 775.00 708.21 113C 1 Chuck, semi-bnls, neck/off 11 27,536 224.95 250.03 237.64 114 1 Chuck, shoulder clod 17 371,412 220.00 253.00 223.03 114A 3 Chuck, shoulder clod, trmd 19 121,203 243.00 270.00 250.50 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 9,103 479.00 510.00 491.17 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 144,140 249.00 275.03 260.42 116B 1 Chuck, chuck tender (IM) 7 13,177 237.52 270.00 248.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 28,570 290.80 310.00 296.63 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 5,474 435.34 491.00 448.71 130 4 Chuck, short rib 11 20,181 306.00 340.00 325.83 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 4,275 236.00 237.00 236.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 36,158 250.00 280.00 253.16 168 1 Round, top inside round 21 450,208 209.00 230.03 210.02 168 3 Round, top inside round 25 77,362 221.00 245.00 224.87 169 5 Round, top inside, denuded 5 17,328 257.61 280.00 260.27

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 32,384 227.95 250.03 235.42 171C 3 Round, eye of round (IM) 26 81,258 240.00 255.03 245.45 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 18,484 550.15 623.00 584.50 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 21 73,981 546.48 621.00 563.04 184 1 Loin, top butt, bnls, heavy 19 355,482 285.00 313.00 286.31 184 3 Loin, top butt, boneless 19 38,278 308.00 336.00 317.34 185A 4 Loin, bottom sirloin, flap 13 56,425 443.97 510.00 455.39 185B 1 Loin, ball-tip, bnls, heavy 12 41,131 251.00 280.00 262.78 185C 1 Loin, sirloin, tri-tip (IM) 11 45,017 335.00 375.00 343.25 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 38,071 1008.95 1103.00 1031.94 191A 4 Loin, butt tender, trimmed 7 25,854 973.84 1020.00 979.38 193 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 4 9,591 120.00 137.00 128.74 121D 4 Plate, Inside Skirt (IM) 29 85,813 415.00 445.00 421.00 121C 4 Plate, Outside Skirt (IM) 26 59,258 564.00 648.00 596.19 121E 6 Outside Skirt, pld (IM) 14 52,438 750.00 906.00 786.11

Cap, Wedge Meat & (IM) Lean 35 131,291 279.00 304.00 283.46

Pectoral Meat 52 617,564 259.00 303.00 266.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 44 116,489 193.40 221.00 205.88 Ground Beef 75% 0 0 Ground Beef 81% 23 153,020 197.00 230.00 216.36 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 27,841 293.75 309.46 295.14 Ground Beef Chuck 80% 16 284,214 229.00 255.00 247.20 Ground Beef Round 85% 6 14,660 271.00 300.00 287.73 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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 45,960 200.30 235.05 226.84 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 12 271,641 122.00 128.00 126.13 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE