USDA Forward Contract Beef Trimmings 05/04 09:10
05/04/2026 | 9:10 am CDT USDA Forward Contract Beef Trimmings 05/04 09:10
LM_XB451
Des Moines, IA Mon, May 04, 2026
NATIONAL WEEKLY BOXED BEEF CUTS FOR BRANDED PRODUCT - FORMULATED SALES
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CURRENT VOLUME - (one load equals 40,000 pounds)
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Upper 2/3 Choice 364.96 loads 14,598,453 pounds
Lower 1/3 Choice 144.39 loads 5,775,791 pounds
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Upper 2/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 245 212,648 968.83 - 1,426.00
1,023.98
112A 3 Rib, ribeye, bnls, light 166 215,657 1,132.00 - 1,550.00
1,212.00
112A 3 Rib, ribeye, bnls, heavy 316 555,407 1,105.00 - 1,572.00
1,182.73
114A 3 Chuck, shoulder clod, trmd 164 757,106 387.87 - 427.08
411.90
114D 3 Chuck, clod, top blade 56 61,274 520.00 - 685.00
567.71
114E 3 Chuck, clod, arm roast 46 71,669 507.83 - 548.00
518.06
114F 5 Chuck, clod tender 117 106,630 779.78 - 858.00
818.70
116A 3 Chuck, roll, lxl, neck/off 422 1,179,398 425.00 - 620.00
481.51
116B 1 Chuck, chuck tender 124 227,989 413.05 - 447.00
426.36
116G 4 Chuck, flap 103 157,668 930.00 - 1,035.00
964.39
120 1 Brisket, deckle-off, bnls 418 1,990,837 456.45 - 590.00
508.16
120A 3 Brisket, point/off, bnls 51 47,972 812.00 - 897.00
846.48
123A 3 Short Plate, short rib 118 200,530 619.00 - 695.30
639.49
130 4 Chuck, short rib 114 186,846 529.00 - 663.23
558.00
167A 4 Round, knuckle, peeled 293 614,804 477.00 - 527.00
492.17
168 1 Round, top inside round 104 311,081 407.00 - 456.00
413.03
168 3 Round, top inside round 213 514,771 407.00 - 447.49
423.66
169 5 Round, top inside, denuded 99 160,851 472.00 - 503.20
482.61
169A 5 Round, top inside, cap off 88 239,949 522.76 - 682.00
570.51
171B 3 Round, outside round 228 455,338 387.00 - 446.00
409.24
171C 3 Round, eye of round 303 625,506 407.00 - 499.20
429.19
174 3 Loin, short loin, 0x1 207 211,106 851.00 - 1,055.00
964.94
175 3 Loin, strip loin, 1x1 30 56,992 864.00 - 970.00
933.90
180 3 Loin, strip, bnls, 0x1 428 686,161 1,012.13 - 1,148.42
1,102.81
184 1 Loin, top butt, bnls, heavy 25 31,410 619.20 - 679.00
650.60
184 3 Loin, top butt, boneless 255 335,597 612.00 - 790.16
641.27
184B 3 Loin, top butt, CC 93 182,367 800.80 - 965.50
855.47
185A 4 Loin, bottom sirloin, flap 251 486,345 1,028.00 - 1,134.00
1,062.80
185B 1 Loin, ball-tip, bnls, heavy 182 410,393 616.00 - 666.00
639.11
185C 1 Loin, sirloin, tri-tip 88 109,443 562.00 - 653.00
601.50
185D 4 Loin, sirloin, tri-tip, pld 91 93,677 795.22 - 924.22
822.20
189A 4 Loin, tndrloin, trmd, heavy 331 421,887 1,510.80 - 1,698.50
1,578.79
191A 4 Loin, butt tender, trimmed 47 52,845 1,458.00 - 1,604.00
1,504.59
193 4 Flank, flank steak 249 354,179 884.00 - 980.00
920.38
121D 4 Plate, Inside Skirt 91 328,745 838.00 - 920.00
869.05
121C 4 Plate, Outside Skirt 68 91,215 1,210.11 - 1,358.24
1,307.51
121E 6 Plate, Outside Skirt, pld 77 94,332 1,497.23 - 1,992.00
1,752.88
4 Cap and Wedge Meat 102 449,513 460.00 - 501.89
484.84
4 Pectoral Meat 42 118,927 492.37 - 517.00
498.79
Ground 75% 45 108,406 340.16 - 374.00
351.58
Ground 81% 68 251,319 377.00 - 414.50
398.87
Ground Chuck 215 693,050 399.70 - 439.00
421.04
Ground Round 38 72,328 427.58 - 507.70
450.95
Ground Sirloin 16 64,285 521.39 - 583.00
567.63
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Lower 1/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 62 91,800 959.59 - 1,263.00
986.17
112A 3 Rib, ribeye, bnls, light 6 4,111 1,201.14 - 1,445.00
1,277.25
112A 3 Rib, ribeye, bnls, heavy 268 660,205 1,106.30 - 1,363.00
1,150.98
114A 3 Chuck, shoulder clod, trmd 136 427,162 403.75 - 436.00
411.62
114D 3 Chuck, clod, top blade 25 31,391 520.00 - 637.00
554.33
116A 3 Chuck, roll, lxl, neck/off 194 379,778 468.09 - 604.00
484.95
116B 1 Chuck, chuck tender 84 115,878 414.51 - 455.00
422.85
120 1 Brisket, deckle-off, bnls 205 380,421 494.00 - 600.00
506.52
120A 3 Brisket, point/off, bnls 39 54,629 790.00 - 854.00
825.79
123A 3 Short Plate, short rib 77 114,478 621.21 - 676.00
643.00
130 4 Chuck, short rib 74 90,276 536.00 - 607.00
548.72
167A 4 Round, knuckle, peeled 175 319,076 484.38 - 586.27
493.16
168 3 Round, top inside round 145 273,271 415.00 - 453.00
424.32
169 5 Round, top inside, denuded 39 123,070 444.00 - 530.00
480.70
171B 3 Round, outside round 115 288,472 400.00 - 464.00
416.68
171C 3 Round, eye of round 174 308,905 416.10 - 459.00
430.34
174 3 Loin, short loin, 0x1 107 140,426 918.74 - 1,047.00
944.82
180 3 Loin, strip, bnls, 0x1 248 510,903 1,047.79 - 1,145.00
1,074.22
184 3 Loin, top butt, boneless 141 175,904 613.60 - 669.00
625.38
185A 4 Loin, bottom sirloin, flap 111 213,146 1,033.73 - 1,255.00
1,047.27
185B 1 Loin, ball-tip, bnls, heavy 79 120,174 597.00 - 663.00
639.07
185C 1 Loin, sirloin, tri-tip 21 41,125 582.95 - 628.00
594.71
185D 4 Loin, sirloin, tri-tip, pld 69 99,476 793.97 - 861.00
822.56
189A 4 Loin, tndrloin, trmd, heavy 133 144,271 1,536.00 - 1,743.00
1,575.78
191A 4 Loin, butt tender, trimmed 61 82,977 1,467.60 - 1,589.00
1,504.02
193 4 Flank, flank steak 158 152,972 885.56 - 990.00
906.70
121D 4 Plate, Inside Skirt 47 73,755 848.71 - 895.00
868.04
121C 4 Plate, Outside Skirt 54 61,293 1,192.00 - 1,302.00
1,268.80
4 Cap and Wedge Meat 56 258,966 475.82 - 482.82
479.39
4 Pectoral Meat 22 37,480 490.65 - 511.37
499.33
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[0600059D]