USDA Boxed Beef Cutout Midday Prices for July 9

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: 250.83 243.62 Change from prior day: 0.85 1.00 ------------------------------------------------------------------------------- Choice/Select spread: 7.21

Total Load Count (Cuts, Trimmings, Grids): 92 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 382.25 359.80

Primal Chuck 210.86 210.20

Primal Round 208.84 208.70

Primal Loin 326.20 306.98

Primal Brisket 217.64 214.21

Primal Short Plate 181.69 181.69

Primal Flank 152.44 147.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/08 51 41 20 28 140 249.98 242.62 07/07 46 27 17 27 116 248.18 241.23 07/03 71 33 3 27 134 248.12 241.12 07/02 76 50 5 28 158 247.66 240.12 07/01 48 35 22 27 132 248.13 239.50 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 248.41 240.92 -------------------------------------------------------------------------------- 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 39.69 loads 1,587,682 pounds

Select Cuts 26.54 loads 1,061,784 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 26.15 load 1,046,137 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 16 24,900 735.00 781.00 748.49 112A 3 Rib, ribeye, bnls, light 12 10,767 785.00 861.00 830.06 112A 3 Rib, ribeye, bnls, heavy 31 31,846 785.00 860.34 836.62 113C 1 Chuck, semi-bnls, neck/off 3 3,499 268.89 290.50 273.04 114 1 Chuck, shoulder clod 9 35,850 271.00 285.00 272.41 114A 3 Chuck, shoulder clod, trmd 18 53,120 264.00 300.00 278.23 114D 3 Chuck, clod, top blade 3 13,502 369.00 388.00 370.85 114E 3 Chuck, clod, arm roast 5 20,331 282.72 310.00 286.52 114F 5 Chuck, clod tender (IM) 11 6,923 591.60 640.00 630.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 109,965 295.00 315.00 303.59 116B 1 Chuck, chuck tender (IM) 15 16,210 275.60 300.57 287.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 59,963 325.00 345.00 334.29 120A 3 Brisket, point/off, bnls 11 7,796 588.00 596.00 594.70 123A 3 Short Plate, short rib 16 33,075 528.00 572.00 545.66 130 4 Chuck, short rib 20 40,650 340.00 375.00 350.68 160 1 Round, bone-in 3 3,889 252.00 257.00 254.73 161 1 Round, boneless 4 4,259 262.00 267.00 263.06

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 39 95,346 287.00 315.00 295.10 168 1 Round, top inside round 24 146,861 254.00 272.00 258.29 168 3 Round, top inside round 26 163,823 260.97 280.00 267.50 169 5 Round, top inside, denuded 6 8,143 301.00 311.00 308.38

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 96,440 260.00 277.70 265.34 171C 3 Round, eye of round (IM) 30 92,528 270.70 303.00 274.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 41,371 609.05 708.75 622.13 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 7,278 619.00 684.00 637.71 180 3 Loin, strip, bnls, 0x1 30 47,473 644.05 715.00 668.86 184 1 Loin, top butt, bnls, heavy 15 165,861 397.00 428.00 398.09 184 3 Loin, top butt, boneless 12 27,585 408.88 455.00 417.64 185A 4 Loin, bottom sirloin, flap 15 19,287 503.75 566.00 519.44 185B 1 Loin, ball-tip, bnls, heavy 14 15,479 305.00 335.00 324.65 185C 1 Loin, sirloin, tri-tip (IM) 5 4,948 388.88 421.50 399.29 185D 4 Loin, tri-tip, pld (IM) 4 3,221 545.00 550.10 545.12 189A 4 Loin, tndrloin, trmd, heavy 22 16,056 1040.26 1117.00 1063.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 3,664 620.00 643.00 636.37 ------------------------------------------------------------------------------- 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 8 44,250 703.13 756.00 705.86 112A 3 Rib, ribeye, bnls, light 9 5,664 790.00 840.00 833.34 112A 3 Rib, ribeye, bnls, heavy 26 61,388 721.00 840.00 786.78 113C 1 Chuck, semi-bnls, neck/off 5 6,062 264.59 295.00 289.37 114 1 Chuck, shoulder clod 6 12,755 270.00 286.50 274.01 114A 3 Chuck, shoulder clod, trmd 11 38,476 275.00 295.00 286.50 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,657 560.00 580.00 573.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 162,675 289.49 310.00 297.11 116B 1 Chuck, chuck tender (IM) 8 22,993 276.93 295.00 292.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 23,706 318.89 348.00 334.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 12,320 351.00 361.00 355.69 160 1 Round, bone-in 161 1 Round, boneless 4 3,950 266.50 267.00 266.92

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 45,330 269.00 305.39 282.22 168 1 Round, top inside round 20 41,080 256.23 272.00 260.65 168 3 Round, top inside round 16 81,534 260.97 285.00 264.47 169 5 Round, top inside, denuded 5 2,279 310.00 316.50 312.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 96,970 260.00 280.00 263.71 171C 3 Round, eye of round (IM) 16 26,546 269.49 303.00 277.23 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 8,455 600.34 658.75 616.23 175 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 11 8,651 603.00 660.00 618.13 184 1 Loin, top butt, bnls, heavy 8 11,392 350.00 368.00 353.83 184 3 Loin, top butt, boneless 23 96,079 363.68 385.39 371.74 185A 4 Loin, bottom sirloin, flap 10 56,179 469.00 535.00 485.56 185B 1 Loin, ball-tip, bnls, heavy 9 12,072 310.00 325.00 314.98 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 25,042 972.05 1076.50 1011.94 191A 4 Loin, butt tender, trimmed 6 5,376 963.00 1020.00 975.98 193 4 Flank, flank steak (IM) 4 10,767 584.93 600.00 585.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 7,042 140.00 157.00 146.40 121D 4 Plate, Inside Skirt (IM) 20 27,015 453.00 476.50 458.58 121C 4 Plate, Outside Skirt (IM) 10 13,280 605.00 631.50 627.32 121E 6 Outside Skirt, pld (IM) 7 7,814 845.00 920.00 848.57

Cap, Wedge Meat & (IM) Lean 24 66,474 291.50 320.00 296.63

Pectoral Meat 24 30,406 289.00 330.57 308.40 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 33,876 218.00 240.00 233.79 Ground Beef 75% Ground Beef 81% 48 186,172 227.25 255.00 253.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 27 76,657 316.00 340.00 323.82 Ground Beef Chuck 80% 38 286,960 243.00 260.00 258.55 Ground Beef Round 85% 32 118,310 277.00 289.00 286.48 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% 13 128,100 227.25 266.00 247.22 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 0 0 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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