USDA Boxed Beef Cutout Closing Prices for July 14

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: 251.14 244.42 Change from prior day: (0.65) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 6.72

Total Load Count (Cuts, Trimmings, Grids): 114 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 372.72 345.94

Primal Chuck 212.68 211.42

Primal Round 212.43 213.89

Primal Loin 325.61 309.62

Primal Brisket 214.99 213.60

Primal Short Plate 184.51 184.51

Primal Flank 155.76 151.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/11 46 29 20 13 108 251.79 244.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.54 242.90 -------------------------------------------------------------------------------- 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 55.91 loads 2,236,476 pounds

Select Cuts 18.08 loads 723,340 pounds

Trimmings 4.37 loads 174,960 pounds

Ground Beef 35.14 load 1,405,515 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 33 79,462 697.46 777.00 740.36 112A 3 Rib, ribeye, bnls, light 16 36,072 760.50 835.00 788.02 112A 3 Rib, ribeye, bnls, heavy 29 53,205 760.00 842.00 788.58 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 20 95,022 268.75 285.00 274.13 114D 3 Chuck, clod, top blade 12 13,409 360.30 407.00 387.48 114E 3 Chuck, clod, arm roast 18 57,913 278.81 319.05 300.07 114F 5 Chuck, clod tender (IM) 5 15,932 557.59 625.00 590.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 131,246 280.18 327.60 311.02 116B 1 Chuck, chuck tender (IM) 22 82,685 265.00 317.23 282.46

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 54,661 320.00 345.00 328.53 120A 3 Brisket, point/off, bnls 19 15,255 565.60 616.00 580.83 123A 3 Short Plate, short rib 22 58,331 495.30 570.00 531.08 130 4 Chuck, short rib 21 52,733 349.75 385.00 367.09 160 1 Round, bone-in 161 1 Round, boneless 3 4,503 263.56 272.00 265.92

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 136,096 290.00 322.00 302.08 168 1 Round, top inside round 27 69,178 250.00 270.00 259.85 168 3 Round, top inside round 26 219,704 256.00 283.90 259.27 169 5 Round, top inside, denuded 22 115,471 301.80 330.87 305.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 39 198,061 260.00 300.60 276.91 171C 3 Round, eye of round (IM) 42 108,856 263.05 303.00 275.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 47,261 596.20 660.00 622.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,814 630.00 633.00 630.67 180 3 Loin, strip, bnls, 0x1 25 58,343 674.80 718.00 692.68 184 1 Loin, top butt, bnls, heavy 11 9,852 400.11 420.00 406.04 184 3 Loin, top butt, boneless 33 90,680 390.00 455.00 416.26 185A 4 Loin, bottom sirloin, flap 10 12,764 493.08 519.68 506.36 185B 1 Loin, ball-tip, bnls, heavy 21 54,253 293.00 346.50 317.40 185C 1 Loin, sirloin, tri-tip (IM) 7 6,312 392.46 400.00 395.78 185D 4 Loin, tri-tip, pld (IM) 4 4,360 556.00 563.00 559.37 189A 4 Loin, tndrloin, trmd, heavy 31 84,889 981.00 1105.00 1001.35 191A 4 Loin, butt tender, trimmed 12 8,652 994.84 1060.00 1012.63 193 4 Flank, flank steak (IM) 17 8,429 610.00 628.00 615.63 ------------------------------------------------------------------------------- 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 4 6,459 614.00 715.00 665.11 112A 3 Rib, ribeye, bnls, light 6 10,050 680.00 790.00 754.31 112A 3 Rib, ribeye, bnls, heavy 18 39,912 680.00 813.85 700.26 113C 1 Chuck, semi-bnls, neck/off 5 21,154 264.95 281.59 273.65 114 1 Chuck, shoulder clod 3 3,850 268.00 285.00 272.34 114A 3 Chuck, shoulder clod, trmd 8 20,525 268.00 296.00 274.31 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 10,850 542.83 586.50 559.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 76,857 287.92 310.00 295.17 116B 1 Chuck, chuck tender (IM) 5 18,910 283.00 295.00 289.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 13,056 302.80 340.97 320.22 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 7,587 352.06 375.00 364.46 160 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 8 13,432 290.70 320.00 309.96 168 1 Round, top inside round 3 10,330 264.31 274.00 266.52 168 3 Round, top inside round 8 36,740 266.00 282.00 272.87 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 37,109 270.00 288.00 273.15 171C 3 Round, eye of round (IM) 13 38,449 264.77 295.00 272.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 14,082 528.99 646.50 579.05 175 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 20 56,123 550.00 660.00 569.94 184 1 Loin, top butt, bnls, heavy 6 6,314 350.00 380.00 373.29 184 3 Loin, top butt, boneless 11 29,073 358.00 414.00 399.18 185A 4 Loin, bottom sirloin, flap 3 3,474 480.90 505.00 486.37 185B 1 Loin, ball-tip, bnls, heavy 13 43,654 285.00 335.00 309.15 185C 1 Loin, sirloin, tri-tip (IM) 6 43,889 343.00 390.00 359.37 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 24,174 934.00 1067.00 1006.43 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 5 14,616 124.00 143.24 139.02 121D 4 Plate, Inside Skirt (IM) 18 40,175 450.00 480.00 462.73 121C 4 Plate, Outside Skirt (IM) 14 14,556 565.49 671.00 608.41 121E 6 Outside Skirt, pld (IM) 12 20,346 835.00 920.00 865.35

Cap, Wedge Meat & (IM) Lean 43 83,938 284.00 336.50 299.59

Pectoral Meat 17 32,437 290.00 340.00 313.58 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 28 448,009 220.06 250.00 234.25 Ground Beef 75% Ground Beef 81% 8 31,438 251.00 267.00 257.60 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 13 181,415 252.60 285.00 259.45 Ground Beef Round 85% 6 19,872 295.00 309.00 299.27 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% 17 126,660 231.43 270.00 256.71 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 -------------------------------------------------------------------------------- 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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