USDA Boxed Beef Cutout Closing Prices for June 4

June 4 (Bloomberg) -- 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: 197.62 185.49 Change from prior day: 0.37 0.13 ------------------------------------------------------------------------------- Choice/Select spread: 12.13

Total Load Count (Cuts, Trimmings, Grids): 161 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.10 257.55 Primal Chuck 159.38 156.60 Primal Round 164.09 162.55 Primal Loin 293.24 255.88 Primal Brisket 134.99 133.84 Primal Short Plate 124.97 130.41 Primal Flank 105.40 100.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/01 68 73 38 35 214 197.25 185.36 05/31 102 54 20 37 212 197.31 187.05 05/30 111 84 19 40 255 197.00 188.10 05/29 80 42 21 28 171 195.74 187.21 05/25 67 62 19 29 177 194.63 185.46 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.39 186.63 -------------------------------------------------------------------------------- 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 84.25 loads 3,370,121 pounds Select Cuts 48.36 loads 1,934,465 pounds Trimmings 4.82 loads 192,693 pounds Ground Beef 23.39 load 935,544 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 43 292,390 560.42 618.50 577.21 112A 3 Rib, ribeye, bnls, light 8 23,524 653.00 700.00 688.52 112A 3 Rib, ribeye, bnls, heavy 26 76,021 638.00 691.50 665.15 113C 1 Chuck, semi-bnls, neck/off 3 41,329 181.00 210.00 181.69 114 1 Chuck, shoulder clod 20 174,697 205.00 216.00 210.02 114A 3 Chuck, shoulder clod, trmd 26 58,129 209.50 228.20 219.95 114D 3 Chuck, clod, top blade 13 10,720 274.20 316.51 294.03 114E 3 Chuck, clod, arm roast 13 71,045 226.00 270.00 242.43 114F 5 Chuck, clod tender (IM) 8 3,640 355.60 401.00 368.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 155,597 225.00 244.00 232.87 116B 1 Chuck, chuck tender (IM) 22 35,393 210.00 231.00 219.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 88,316 204.73 228.00 210.80 120A 3 Brisket, point/off, bnls 15 19,886 324.00 349.75 333.35 123A 3 Short Plate, short rib 27 86,709 245.00 367.00 291.56 130 4 Chuck, short rib 27 56,680 184.20 231.00 201.31 160 1 Round, bone-in 4 2,313 205.00 207.00 206.48 161 1 Round, boneless 8 26,484 207.00 215.95 213.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 48 148,218 228.39 241.02 236.42 168 1 Round, top inside round 13 33,444 208.00 220.99 213.77 168 3 Round, top inside round 22 49,063 210.00 230.00 218.07 169 5 Round, top inside, denuded 28 130,756 247.00 275.00 258.21

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 22,623 190.00 206.00 195.37 171B 3 Round, outside round 48 322,115 192.25 215.02 196.67 171C 3 Round, eye of round (IM) 44 112,368 205.00 234.00 212.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 92,151 620.60 650.30 627.75 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 29,698 640.00 680.61 654.52 180 3 Loin, strip, bnls, 0x1 42 181,619 689.00 760.50 737.49 184 1 Loin, top butt, bnls, heavy 9 11,166 335.16 361.00 342.62 184 3 Loin, top butt, boneless 51 346,590 347.25 375.00 358.13 185A 4 Loin, bottom sirloin, flap 21 52,109 439.00 461.00 455.39 185B 1 Loin, ball-tip, bnls, heavy 16 38,487 226.44 243.00 236.55 185C 1 Loin, sirloin, tri-tip (IM) 11 18,322 326.25 365.00 345.05 185D 4 Loin, tri-tip, pld (IM) 11 15,295 443.90 494.00 466.28 189A 4 Loin, tndrloin, trmd, heavy 38 137,696 948.00 1037.00 975.73 191A 4 Loin, butt tender, trimmed 12 16,935 939.00 983.00 952.69 193 4 Flank, flank steak (IM) 23 23,042 445.00 476.00 458.47 ------------------------------------------------------------------------------- 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 17 76,036 470.00 552.00 517.33 112A 3 Rib, ribeye, bnls, light 8 67,502 564.40 596.00 586.72 112A 3 Rib, ribeye, bnls, heavy 20 92,323 553.52 600.50 574.60 113C 1 Chuck, semi-bnls, neck/off 5 16,420 198.50 213.00 202.42 114 1 Chuck, shoulder clod 11 58,688 190.37 213.02 205.22 114A 3 Chuck, shoulder clod, trmd 11 41,466 212.40 222.00 218.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 3,433 335.00 365.15 348.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 184,223 225.00 237.00 229.45 116B 1 Chuck, chuck tender (IM) 13 42,653 210.00 226.00 219.15

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 72,622 203.00 225.00 208.79 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 33,338 242.00 361.00 263.58 130 4 Chuck, short rib 8 29,807 191.00 211.00 198.19 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 10,304 205.43 215.45 211.17

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 33,256 228.00 245.87 233.71 168 1 Round, top inside round 11 53,071 198.37 212.00 206.84 168 3 Round, top inside round 15 38,435 213.27 225.50 217.63 169 5 Round, top inside, denuded 3 5,262 247.00 253.00 250.84

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 147,705 192.25 212.00 196.49 171C 3 Round, eye of round (IM) 14 81,386 195.49 220.00 200.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 78,744 512.27 555.10 531.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 63,332 502.00 568.00 513.09 184 1 Loin, top butt, bnls, heavy 5 80,994 285.00 305.49 301.93 184 3 Loin, top butt, boneless 24 65,193 290.00 330.50 306.75 185A 4 Loin, bottom sirloin, flap 7 25,675 425.00 431.50 428.47 185B 1 Loin, ball-tip, bnls, heavy 7 16,609 226.44 240.00 233.32 185C 1 Loin, sirloin, tri-tip (IM) 6 7,710 320.00 335.57 323.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 17,953 890.00 972.00 925.95 191A 4 Loin, butt tender, trimmed 6 2,330 927.75 953.00 931.37 193 4 Flank, flank steak (IM) 17 23,798 406.00 440.00 428.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 3,234 113.39 125.00 120.18 121D 4 Plate, Inside Skirt (IM) 32 108,422 343.00 381.00 357.48 121C 4 Plate, Outside Skirt (IM) 15 51,336 515.00 551.00 521.11 121E 6 Outside Skirt, pld (IM) 12 35,202 690.00 725.00 700.45

Cap, Wedge Meat & (IM) Lean 40 384,995 225.00 253.00 229.39

Pectoral Meat 39 133,223 228.39 254.00 235.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 181,470 151.00 180.10 157.16 Ground Beef 75% Ground Beef 81% 36 192,997 177.00 235.00 190.47 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 6,271 270.00 288.10 270.75 Ground Beef Chuck 80% 21 207,990 200.00 221.00 208.08 Ground Beef Round 85% 12 48,984 215.53 225.00 219.90 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% Blended Ground Beef 81% 16 88,079 206.70 221.00 211.99 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 10 185,943 51.20 55.75 53.49 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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