USDA Boxed Beef Cutout Closing Prices for July 11

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: 251.79 244.84 Change from prior day: (0.38) 1.32 ------------------------------------------------------------------------------- Choice/Select spread: 6.96

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 373.05 356.31

Primal Chuck 214.52 208.68

Primal Round 211.07 212.09

Primal Loin 326.85 311.15

Primal Brisket 216.99 216.49

Primal Short Plate 184.97 184.96

Primal Flank 155.19 149.49 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/10 65 40 9 23 137 252.17 243.52 07/09 69 48 8 36 161 250.57 242.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 249.80 242.15 -------------------------------------------------------------------------------- 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 46.26 loads 1,850,300 pounds

Select Cuts 28.97 loads 1,158,894 pounds

Trimmings 19.60 loads 783,856 pounds

Ground Beef 13.00 load 520,081 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 8 19,408 749.80 776.51 752.54 112A 3 Rib, ribeye, bnls, light 6 22,551 780.00 835.00 788.01 112A 3 Rib, ribeye, bnls, heavy 27 131,279 751.03 835.00 788.49 113C 1 Chuck, semi-bnls, neck/off 3 11,174 267.57 284.80 279.02 114 1 Chuck, shoulder clod 8 11,332 262.00 291.00 268.24 114A 3 Chuck, shoulder clod, trmd 19 130,315 266.83 298.00 274.39 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 10 61,602 278.34 310.50 292.65 114F 5 Chuck, clod tender (IM) 8 16,536 551.73 640.00 584.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 160,410 293.55 328.55 303.55 116B 1 Chuck, chuck tender (IM) 15 23,525 275.00 300.00 285.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 109,983 316.44 354.00 326.08 120A 3 Brisket, point/off, bnls 6 3,964 577.72 597.00 585.14 123A 3 Short Plate, short rib 6 3,561 528.41 561.00 540.45 130 4 Chuck, short rib 17 42,389 342.00 377.00 355.19 160 1 Round, bone-in 4 6,076 255.50 260.00 258.25 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 70,003 287.00 315.00 299.28 168 1 Round, top inside round 23 84,986 259.00 274.73 262.15 168 3 Round, top inside round 12 147,319 265.00 282.00 270.01 169 5 Round, top inside, denuded 11 31,483 298.05 325.09 309.04

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 11,088 241.00 262.00 258.67 171B 3 Round, outside round 27 55,067 263.00 286.00 269.11 171C 3 Round, eye of round (IM) 24 62,606 265.00 286.00 271.65 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 82,236 607.85 621.95 608.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 3,651 630.00 682.80 646.75 180 3 Loin, strip, bnls, 0x1 18 77,456 672.72 736.00 689.40 184 1 Loin, top butt, bnls, heavy 6 3,830 405.00 420.88 415.14 184 3 Loin, top butt, boneless 17 38,736 415.00 461.00 430.95 185A 4 Loin, bottom sirloin, flap 19 36,861 483.05 546.51 501.85 185B 1 Loin, ball-tip, bnls, heavy 11 20,024 278.00 335.00 308.31 185C 1 Loin, sirloin, tri-tip (IM) 10 13,683 397.00 424.00 408.58 185D 4 Loin, tri-tip, pld (IM) 7 4,088 540.00 566.00 553.43 189A 4 Loin, tndrloin, trmd, heavy 20 38,468 985.00 1084.51 1019.42 191A 4 Loin, butt tender, trimmed 5 5,791 896.05 1030.00 959.64 193 4 Flank, flank steak (IM) 7 5,890 612.50 640.00 626.91 ------------------------------------------------------------------------------- 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 38,405 611.00 756.00 619.24 112A 3 Rib, ribeye, bnls, light 9 16,419 730.00 840.00 768.76 112A 3 Rib, ribeye, bnls, heavy 15 16,439 713.50 840.00 759.59 113C 1 Chuck, semi-bnls, neck/off 4 19,337 263.00 295.00 266.99 114 1 Chuck, shoulder clod 3 4,127 263.23 285.00 269.45 114A 3 Chuck, shoulder clod, trmd 8 31,991 260.00 291.94 275.64 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 12,546 557.86 580.00 566.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 70,321 275.00 315.00 298.37 116B 1 Chuck, chuck tender (IM) 19 77,098 275.00 304.00 279.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 3 10,699 323.59 340.00 329.42 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 5,625 483.78 518.75 492.65 130 4 Chuck, short rib 3 35,970 353.00 367.00 356.76 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 64,672 275.00 312.70 302.93 168 1 Round, top inside round 4 20,590 247.10 265.00 260.09 168 3 Round, top inside round 3 5,487 268.00 282.00 272.01 169 5 Round, top inside, denuded 3 6,096 310.79 324.72 323.30

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 42,235 225.00 244.17 230.33 171B 3 Round, outside round 9 24,821 265.48 277.00 269.20 171C 3 Round, eye of round (IM) 8 20,932 269.74 285.00 274.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 2,968 574.94 620.00 582.10 175 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 4 39,369 562.45 610.00 571.56 184 1 Loin, top butt, bnls, heavy 7 12,065 350.00 365.00 350.84 184 3 Loin, top butt, boneless 8 9,899 375.00 385.19 379.52 185A 4 Loin, bottom sirloin, flap 9 26,103 468.88 511.50 476.73 185B 1 Loin, ball-tip, bnls, heavy 7 7,958 290.00 325.00 313.89 185C 1 Loin, sirloin, tri-tip (IM) 3 4,588 374.00 402.00 387.81 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 21,277 993.50 1081.00 1007.18 191A 4 Loin, butt tender, trimmed 9 23,044 956.84 1020.00 977.66 193 4 Flank, flank steak (IM) 5 9,236 583.39 610.00 589.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 287,108 118.70 161.00 119.69 121D 4 Plate, Inside Skirt (IM) 14 44,954 447.00 470.06 458.93 121C 4 Plate, Outside Skirt (IM) 15 38,481 563.39 630.23 575.51 121E 6 Outside Skirt, pld (IM) 3 5,527 805.00 880.00 842.67

Cap, Wedge Meat & (IM) Lean 31 204,642 284.68 321.00 291.38

Pectoral Meat 23 64,948 291.50 340.00 319.37 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 91,235 237.00 250.98 239.98 Ground Beef 75% Ground Beef 81% 20 158,491 249.00 279.98 254.99 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 3,521 323.50 364.00 340.21 Ground Beef Chuck 80% 8 77,358 249.00 280.00 264.25 Ground Beef Round 85% 6 21,834 291.00 320.00 301.16 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% Blended Ground Beef 81% 13 64,715 227.25 265.05 242.27 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 19 617,156 122.00 134.00 129.12 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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