USDA Boxed Beef Cutout Midday Prices for July 21

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: 250.47 244.34 Change from prior day: 2.02 1.69 ------------------------------------------------------------------------------- Choice/Select spread: 6.13

Total Load Count (Cuts, Trimmings, Grids): 75 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 345.78 311.01

Primal Chuck 214.83 214.77

Primal Round 224.20 225.20

Primal Loin 320.93 310.60

Primal Brisket 207.52 205.19

Primal Short Plate 190.82 190.82

Primal Flank 157.15 155.40 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/18 77 33 23 23 156 248.45 242.65 07/17 93 55 30 24 202 249.81 244.24 07/16 89 58 16 27 190 250.82 242.86 07/15 73 53 21 24 171 250.53 243.46 07/14 56 18 4 35 114 251.14 244.42 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.15 243.53 -------------------------------------------------------------------------------- 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 49.13 loads 1,965,382 pounds

Select Cuts 13.96 loads 558,480 pounds

Trimmings 0.70 loads 27,840 pounds

Ground Beef 11.03 load 441,228 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 31 105,723 639.80 698.00 671.07 112A 3 Rib, ribeye, bnls, light 7 19,327 685.00 772.00 701.78 112A 3 Rib, ribeye, bnls, heavy 32 108,238 668.85 799.20 759.01 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 62,182 253.00 276.00 257.77 114A 3 Chuck, shoulder clod, trmd 16 62,302 263.00 286.50 267.82 114D 3 Chuck, clod, top blade 5 6,974 363.74 400.00 389.45 114E 3 Chuck, clod, arm roast 26 65,517 290.46 329.99 298.52 114F 5 Chuck, clod tender (IM) 5 3,160 610.00 640.00 627.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 143,407 292.05 327.60 316.04 116B 1 Chuck, chuck tender (IM) 17 36,254 279.60 299.00 284.62

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 112,324 301.00 336.20 311.11 120A 3 Brisket, point/off, bnls 6 14,821 560.60 593.20 575.14 123A 3 Short Plate, short rib 18 46,378 512.00 560.00 536.32 130 4 Chuck, short rib 13 26,155 340.00 385.00 350.31 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 37 97,791 299.00 355.00 308.97 168 1 Round, top inside round 19 37,107 274.12 290.60 281.85 168 3 Round, top inside round 18 109,615 282.12 315.00 293.27 169 5 Round, top inside, denuded 26 113,426 301.75 336.00 309.20

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 36 134,498 264.00 300.60 292.34 171C 3 Round, eye of round (IM) 49 122,971 274.15 312.00 286.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 81,891 608.00 640.00 616.37 175 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 33 95,411 651.53 694.20 671.35 184 1 Loin, top butt, bnls, heavy 6 7,416 380.00 400.00 385.46 184 3 Loin, top butt, boneless 29 116,156 385.00 429.20 418.40 185A 4 Loin, bottom sirloin, flap 13 27,952 465.00 548.00 478.24 185B 1 Loin, ball-tip, bnls, heavy 7 13,619 310.00 340.00 317.64 185C 1 Loin, sirloin, tri-tip (IM) 8 28,176 380.00 420.00 381.53 185D 4 Loin, tri-tip, pld (IM) 6 9,597 525.00 558.45 545.45 189A 4 Loin, tndrloin, trmd, heavy 21 30,507 1005.00 1091.50 1023.89 191A 4 Loin, butt tender, trimmed 7 7,234 1015.94 1040.00 1019.90 193 4 Flank, flank steak (IM) 9 16,337 611.32 633.00 620.96 ------------------------------------------------------------------------------- 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 6 6,729 602.60 645.00 633.20 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 10 27,644 683.41 727.00 722.82 113C 1 Chuck, semi-bnls, neck/off 6 5,030 263.96 279.50 269.96 114 1 Chuck, shoulder clod 5 15,155 251.00 270.00 257.91 114A 3 Chuck, shoulder clod, trmd 6 37,394 263.00 284.00 280.85 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 13 88,166 292.00 313.00 299.32 116B 1 Chuck, chuck tender (IM) 5 25,462 283.50 295.00 291.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 117,513 300.00 313.55 305.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 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 4 5,516 320.00 354.75 342.92 168 1 Round, top inside round 5 28,893 265.00 282.50 280.55 168 3 Round, top inside round 6 20,308 287.50 294.00 291.32 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 5 11,375 287.50 296.00 293.09 171C 3 Round, eye of round (IM) 6 18,748 277.10 299.74 290.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 1,047 576.96 614.00 588.37 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 5 5,588 580.00 610.00 584.71 184 1 Loin, top butt, bnls, heavy 3 5,901 370.00 387.00 370.86 184 3 Loin, top butt, boneless 6 17,126 393.39 410.00 395.87 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 8 11,424 273.00 315.00 294.32 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 9,634 972.00 1076.50 984.80 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 121D 4 Plate, Inside Skirt (IM) 10 14,525 450.00 485.00 465.25 121C 4 Plate, Outside Skirt (IM) 7 9,170 581.00 678.00 628.44 121E 6 Outside Skirt, pld (IM) 10 19,071 855.00 940.00 868.05

Cap, Wedge Meat & (IM) Lean 20 38,606 300.00 334.00 317.86

Pectoral Meat 17 28,591 295.83 340.00 312.05 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 119,548 245.53 251.36 248.94 Ground Beef 75% 0 0 Ground Beef 81% 6 50,397 270.00 271.50 271.31 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 3 1,901 290.00 300.00 294.42 Ground Beef Round 85% 4 2,013 307.00 314.00 308.44 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% 0 0 Blended Ground Beef 81% 4 37,200 269.25 280.00 279.16 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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