USDA Forward Contract Beef Trimmings 05/18 09:10
05/18/2026 | 9:10 am CDT USDA Forward Contract Beef Trimmings 05/18 09:10
LM_XB451
Des Moines, IA Mon, May 18, 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 356.00 loads 14,240,149 pounds
Lower 1/3 Choice 153.13 loads 6,125,275 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 241 211,991 987.00 - 1,468.00
1,054.58
112A 3 Rib, ribeye, bnls, light 155 216,680 1,124.00 - 1,562.00
1,264.16
112A 3 Rib, ribeye, bnls, heavy 379 573,401 1,128.43 - 1,550.00
1,195.42
114A 3 Chuck, shoulder clod, trmd 160 649,136 414.99 - 438.00
422.43
114D 3 Chuck, clod, top blade 50 59,075 546.90 - 672.00
566.56
114E 3 Chuck, clod, arm roast 55 96,448 490.49 - 528.00
501.51
114F 5 Chuck, clod tender 115 93,652 774.00 - 894.98
814.24
116A 3 Chuck, roll, lxl, neck/off 452 1,269,819 447.00 - 573.03
498.85
116B 1 Chuck, chuck tender 124 227,367 410.51 - 462.08
431.37
116G 4 Chuck, flap 93 140,720 950.30 - 1,065.00
987.24
120 1 Brisket, deckle-off, bnls 416 1,840,538 446.61 - 620.00
505.10
120A 3 Brisket, point/off, bnls 57 55,706 800.00 - 881.50
830.03
123A 3 Short Plate, short rib 114 182,262 634.63 - 700.00
648.81
130 4 Chuck, short rib 123 186,613 518.89 - 720.00
571.00
167A 4 Round, knuckle, peeled 287 613,201 420.95 - 518.00
483.09
168 1 Round, top inside round 71 193,342 412.32 - 464.00
422.80
168 3 Round, top inside round 199 461,563 419.74 - 455.13
430.37
169 5 Round, top inside, denuded 86 132,858 465.00 - 503.08
491.23
169A 5 Round, top inside, cap off 70 153,198 550.06 - 650.70
583.79
171B 3 Round, outside round 215 466,113 401.00 - 514.45
426.35
171C 3 Round, eye of round 309 574,095 411.00 - 463.90
430.83
174 3 Loin, short loin, 0x1 211 267,869 910.74 - 1,120.00
960.34
175 3 Loin, strip loin, 1x1 30 62,855 887.00 - 981.00
955.43
180 3 Loin, strip, bnls, 0x1 435 745,752 1,006.00 - 1,166.36
1,122.69
184 1 Loin, top butt, bnls, heavy 16 18,126 607.00 - 652.00
622.56
184 3 Loin, top butt, boneless 239 341,198 603.00 - 664.00
626.03
184B 3 Loin, top butt, CC 85 156,963 727.40 - 950.50
847.73
185A 4 Loin, bottom sirloin, flap 244 441,429 956.35 - 1,161.46
1,057.12
185B 1 Loin, ball-tip, bnls, heavy 192 475,742 628.00 - 691.50
639.35
185C 1 Loin, sirloin, tri-tip 73 109,127 567.00 - 624.00
582.44
185D 4 Loin, sirloin, tri-tip, pld 83 109,595 578.41 - 931.25
858.55
189A 4 Loin, tndrloin, trmd, heavy 328 397,964 1,492.00 - 1,811.00
1,583.01
191A 4 Loin, butt tender, trimmed 48 61,065 1,477.73 - 1,654.00
1,571.76
193 4 Flank, flank steak 242 317,604 940.00 - 1,020.00
972.33
121D 4 Plate, Inside Skirt 91 302,473 815.51 - 892.00
842.25
121C 4 Plate, Outside Skirt 70 85,307 1,278.17 - 1,376.79
1,333.30
121E 6 Plate, Outside Skirt, pld 68 72,408 1,461.23 - 2,055.00
1,772.01
4 Cap and Wedge Meat 106 500,902 475.50 - 507.39
494.19
4 Pectoral Meat 42 102,907 500.04 - 516.00
512.50
Ground 75% 55 127,429 328.00 - 387.00
336.64
Ground 81% 62 232,641 382.00 - 421.69
403.05
Ground Chuck 216 766,719 417.00 - 445.00
425.83
Ground Round 41 75,285 453.93 - 508.25
471.44
Ground Sirloin 14 71,011 508.12 - 576.25
565.11
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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 73 108,426 979.00 - 1,344.00
1,063.92
112A 3 Rib, ribeye, bnls, light 12 8,785 1,175.28 - 1,335.00
1,212.94
112A 3 Rib, ribeye, bnls, heavy 224 535,255 1,128.43 - 1,363.00
1,169.83
114A 3 Chuck, shoulder clod, trmd 148 480,311 415.51 - 447.00
421.99
114D 3 Chuck, clod, top blade 19 24,932 542.41 - 619.20
557.28
116A 3 Chuck, roll, lxl, neck/off 183 416,936 488.95 - 549.00
508.52
116B 1 Chuck, chuck tender 83 95,935 404.00 - 456.00
427.99
120 1 Brisket, deckle-off, bnls 225 496,223 486.00 - 620.00
498.49
120A 3 Brisket, point/off, bnls 47 69,631 798.13 - 876.00
813.67
123A 3 Short Plate, short rib 85 164,081 638.45 - 706.00
652.33
130 4 Chuck, short rib 89 108,716 539.00 - 705.00
568.08
167A 4 Round, knuckle, peeled 172 330,529 472.00 - 519.00
481.48
168 3 Round, top inside round 149 277,014 415.00 - 459.00
429.42
169 5 Round, top inside, denuded 46 200,050 452.00 - 521.00
483.16
171B 3 Round, outside round 111 341,958 419.93 - 472.00
433.60
171C 3 Round, eye of round 171 326,809 423.00 - 463.00
432.44
174 3 Loin, short loin, 0x1 96 112,408 909.69 - 1,086.00
938.33
180 3 Loin, strip, bnls, 0x1 259 651,621 1,059.64 - 1,160.71
1,089.47
184 3 Loin, top butt, boneless 136 157,871 603.00 - 663.00
617.31
185A 4 Loin, bottom sirloin, flap 97 196,343 953.18 - 1,262.00
1,034.04
185B 1 Loin, ball-tip, bnls, heavy 66 95,377 630.00 - 668.00
638.26
185C 1 Loin, sirloin, tri-tip 21 28,322 574.61 - 621.00
594.95
185D 4 Loin, sirloin, tri-tip, pld 66 72,927 769.12 - 993.93
843.49
189A 4 Loin, tndrloin, trmd, heavy 137 129,975 1,492.00 - 1,709.00
1,579.79
191A 4 Loin, butt tender, trimmed 60 70,693 1,509.73 - 1,646.00
1,550.54
193 4 Flank, flank steak 141 147,107 926.00 - 1,034.00
959.64
121D 4 Plate, Inside Skirt 52 93,818 811.02 - 870.00
838.38
121C 4 Plate, Outside Skirt 53 66,083 1,175.00 - 1,350.03
1,288.86
4 Cap and Wedge Meat 66 271,794 482.39 - 498.82
486.94
4 Pectoral Meat 32 45,345 491.45 - 528.00
509.85
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[0600059D]