USDA Boxed Beef Cutout Closing Prices for June 7

June 7 (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: 197.42 184.31 Change from prior day: 0.29 (0.46) ------------------------------------------------------------------------------- Choice/Select spread: 13.10

Total Load Count (Cuts, Trimmings, Grids): 201 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.37 258.33 Primal Chuck 154.16 153.81 Primal Round 161.25 161.91 Primal Loin 298.68 255.31 Primal Brisket 136.83 135.74 Primal Short Plate 122.33 126.78 Primal Flank 105.00 100.44 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/06 130 107 27 67 331 197.13 184.77 06/05 121 92 17 45 274 196.40 185.15 06/04 84 48 5 23 161 197.62 185.49 06/01 68 73 38 35 214 197.25 185.36 05/31 102 54 20 37 212 197.31 187.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.14 185.56 -------------------------------------------------------------------------------- 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 76.94 loads 3,077,652 pounds Select Cuts 58.28 loads 2,331,172 pounds Trimmings 37.98 loads 1,519,235 pounds Ground Beef 27.55 load 1,102,068 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 16 21,583 605.00 639.00 620.57 112A 3 Rib, ribeye, bnls, light 11 42,814 680.00 712.40 689.97 112A 3 Rib, ribeye, bnls, heavy 28 80,930 673.00 710.00 689.78 113C 1 Chuck, semi-bnls, neck/off 8 54,198 178.00 208.65 183.27 114 1 Chuck, shoulder clod 14 80,040 198.00 213.00 201.65 114A 3 Chuck, shoulder clod, trmd 28 105,411 212.00 226.00 216.99 114D 3 Chuck, clod, top blade 13 55,801 292.36 338.00 296.77 114E 3 Chuck, clod, arm roast 7 28,763 235.53 270.00 241.87 114F 5 Chuck, clod tender (IM) 8 4,248 356.00 366.50 362.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 226,599 217.00 234.65 221.43 116B 1 Chuck, chuck tender (IM) 36 137,779 210.00 227.00 213.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 42 176,723 202.00 226.00 213.06 120A 3 Brisket, point/off, bnls 17 20,217 318.00 349.75 327.86 123A 3 Short Plate, short rib 21 42,493 271.00 355.00 305.13 130 4 Chuck, short rib 26 59,724 190.00 231.00 205.26 160 1 Round, bone-in 9 10,615 189.00 206.00 195.28 161 1 Round, boneless 10 13,605 206.00 216.65 207.65

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 234,367 221.45 238.80 228.21 168 1 Round, top inside round 22 98,687 199.00 217.50 206.83 168 3 Round, top inside round 28 271,147 210.00 226.50 215.04 169 5 Round, top inside, denuded 14 17,506 241.00 256.00 247.96

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 6,831 191.25 206.00 200.84 171B 3 Round, outside round 45 180,936 190.00 209.75 198.26 171C 3 Round, eye of round (IM) 62 264,926 197.43 237.60 207.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 14,773 623.75 665.00 643.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 6,683 641.00 671.25 660.34 180 3 Loin, strip, bnls, 0x1 28 90,916 750.00 784.00 774.05 184 1 Loin, top butt, bnls, heavy 8 6,181 340.00 350.00 344.35 184 3 Loin, top butt, boneless 27 132,436 347.75 375.50 352.64 185A 4 Loin, bottom sirloin, flap 30 57,321 440.00 475.00 455.07 185B 1 Loin, ball-tip, bnls, heavy 31 98,480 229.00 255.00 231.86 185C 1 Loin, sirloin, tri-tip (IM) 27 37,173 331.00 365.00 352.75 185D 4 Loin, tri-tip, pld (IM) 16 28,497 458.00 488.00 474.38 189A 4 Loin, tndrloin, trmd, heavy 32 43,887 965.00 1003.96 972.89 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 22,109 441.00 475.00 460.03 ------------------------------------------------------------------------------- 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 12 23,403 510.00 535.50 515.59 112A 3 Rib, ribeye, bnls, light 16 54,319 550.00 612.00 559.31 112A 3 Rib, ribeye, bnls, heavy 33 75,025 550.00 607.56 570.08 113C 1 Chuck, semi-bnls, neck/off 17 35,988 194.00 213.00 203.83 114 1 Chuck, shoulder clod 14 77,099 195.00 215.00 199.50 114A 3 Chuck, shoulder clod, trmd 20 61,998 213.25 235.00 220.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 14 18,441 322.40 360.00 340.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 232,442 215.00 242.00 222.21 116B 1 Chuck, chuck tender (IM) 25 251,049 210.00 235.00 212.72

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 69,962 203.50 221.00 212.22 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 3,539 245.00 356.00 318.27 130 4 Chuck, short rib 14 22,178 183.84 220.00 199.31 160 1 Round, bone-in 161 1 Round, boneless 11 164,195 201.00 213.00 210.38

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 58,013 221.00 250.00 231.58 168 1 Round, top inside round 12 55,426 198.00 213.50 203.90 168 3 Round, top inside round 21 100,346 205.63 230.00 213.17 169 5 Round, top inside, denuded 6 4,187 241.00 255.69 248.18

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 5,502 198.75 210.00 208.32 171B 3 Round, outside round 29 75,909 190.00 206.00 196.89 171C 3 Round, eye of round (IM) 28 55,026 201.00 226.00 207.51 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 34,222 475.01 561.00 502.17 175 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 16 90,325 472.00 565.00 485.32 184 1 Loin, top butt, bnls, heavy 10 22,212 279.00 311.25 292.80 184 3 Loin, top butt, boneless 22 98,081 295.00 319.50 303.41 185A 4 Loin, bottom sirloin, flap 13 42,507 426.50 475.00 447.48 185B 1 Loin, ball-tip, bnls, heavy 22 51,602 219.05 239.00 229.21 185C 1 Loin, sirloin, tri-tip (IM) 12 48,582 320.00 341.00 321.79 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 67,369 870.00 976.00 896.27 191A 4 Loin, butt tender, trimmed 4 5,323 745.67 928.75 765.21 193 4 Flank, flank steak (IM) 14 32,527 405.00 465.00 446.53 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 18,463 112.00 130.37 123.07 121D 4 Plate, Inside Skirt (IM) 30 84,525 348.87 366.00 356.55 121C 4 Plate, Outside Skirt (IM) 24 30,169 497.00 541.00 523.73 121E 6 Outside Skirt, pld (IM) 8 10,822 700.00 730.00 702.64

Cap, Wedge Meat & (IM) Lean 48 138,126 222.75 254.00 229.17

Pectoral Meat 24 105,525 231.64 262.50 237.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 32 461,411 139.40 168.14 142.92 Ground Beef 75% Ground Beef 81% 45 298,607 170.00 212.50 184.36 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 6,843 251.00 290.50 262.49 Ground Beef Chuck 80% 21 68,659 192.84 205.00 200.91 Ground Beef Round 85% 10 27,336 211.00 225.00 215.99 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% 5 7,680 201.30 221.00 211.85 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 42 1,518,605 47.00 57.00 50.65 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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