USDA Boxed Beef Cutout Midday 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 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: 197.79 184.78 Change from prior day: 0.66 0.01 ------------------------------------------------------------------------------- Choice/Select spread: 13.01

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.76 258.38 Primal Chuck 154.53 154.34 Primal Round 161.51 161.67 Primal Loin 299.15 257.21 Primal Brisket 137.85 135.80 Primal Short Plate 122.36 126.57 Primal Flank 105.19 99.55 -------------------------------------------------------------------------------- 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 41.19 loads 1,647,740 pounds Select Cuts 36.47 loads 1,458,913 pounds Trimmings 14.24 loads 569,473 pounds Ground Beef 15.75 load 630,132 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 9 10,419 605.00 630.50 623.69 112A 3 Rib, ribeye, bnls, light 8 28,270 680.00 712.40 694.53 112A 3 Rib, ribeye, bnls, heavy 23 56,886 673.00 710.00 690.62 113C 1 Chuck, semi-bnls, neck/off 6 52,962 178.00 208.65 182.88 114 1 Chuck, shoulder clod 11 23,172 198.00 213.00 204.62 114A 3 Chuck, shoulder clod, trmd 17 63,605 213.00 226.00 218.35 114D 3 Chuck, clod, top blade 10 49,010 295.00 338.00 297.09 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 3,314 356.00 365.50 361.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 58,042 219.99 234.65 225.63 116B 1 Chuck, chuck tender (IM) 18 47,317 210.00 227.00 214.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 64,311 202.00 226.00 214.61 120A 3 Brisket, point/off, bnls 10 9,634 326.99 335.00 329.86 123A 3 Short Plate, short rib 9 12,945 291.25 341.20 329.66 130 4 Chuck, short rib 16 36,811 190.00 230.00 200.95 160 1 Round, bone-in 6 3,024 189.00 206.00 193.35 161 1 Round, boneless 4 4,153 207.00 216.65 209.75

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 109,914 225.00 238.80 230.42 168 1 Round, top inside round 16 71,550 202.70 217.50 208.73 168 3 Round, top inside round 18 220,506 210.00 226.50 215.09 169 5 Round, top inside, denuded 10 10,328 244.00 256.00 251.47

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,076 191.25 206.00 200.36 171B 3 Round, outside round 30 93,957 190.00 209.75 200.08 171C 3 Round, eye of round (IM) 43 109,775 205.00 237.60 213.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 8,342 640.00 665.00 658.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 5,199 641.00 671.25 662.82 180 3 Loin, strip, bnls, 0x1 13 11,050 750.00 767.00 757.03 184 1 Loin, top butt, bnls, heavy 7 5,837 340.00 350.00 344.01 184 3 Loin, top butt, boneless 19 82,448 347.75 375.50 355.01 185A 4 Loin, bottom sirloin, flap 22 46,992 450.00 475.00 455.15 185B 1 Loin, ball-tip, bnls, heavy 22 75,860 229.00 255.00 231.53 185C 1 Loin, sirloin, tri-tip (IM) 17 21,985 331.00 365.00 351.17 185D 4 Loin, tri-tip, pld (IM) 15 27,686 458.00 488.00 474.19 189A 4 Loin, tndrloin, trmd, heavy 22 34,207 965.00 1003.96 972.84 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 9,181 450.50 475.00 463.36 ------------------------------------------------------------------------------- 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 7 15,765 510.00 535.50 512.39 112A 3 Rib, ribeye, bnls, light 12 46,151 550.00 600.00 554.17 112A 3 Rib, ribeye, bnls, heavy 24 68,540 550.00 607.56 569.19 113C 1 Chuck, semi-bnls, neck/off 10 15,015 205.00 213.00 207.48 114 1 Chuck, shoulder clod 10 23,108 195.00 215.00 204.41 114A 3 Chuck, shoulder clod, trmd 14 34,154 214.13 225.50 219.37 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 11 13,369 330.00 360.00 344.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 135,095 216.00 231.00 223.03 116B 1 Chuck, chuck tender (IM) 13 127,225 210.00 225.00 211.43

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 39,756 203.50 221.00 210.89 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 8,832 191.00 217.00 205.79 160 1 Round, bone-in 161 1 Round, boneless 5 80,198 205.00 210.60 210.48

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 32,820 221.00 239.00 232.02 168 1 Round, top inside round 8 30,130 200.00 213.50 206.41 168 3 Round, top inside round 12 58,713 210.00 220.00 214.26 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,855 200.00 210.00 209.60 171B 3 Round, outside round 22 65,944 190.00 206.00 196.70 171C 3 Round, eye of round (IM) 17 32,888 202.63 226.00 209.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 31,819 475.01 561.00 498.88 175 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 12 45,245 480.43 565.00 496.59 184 1 Loin, top butt, bnls, heavy 6 17,876 286.00 311.25 295.38 184 3 Loin, top butt, boneless 16 49,013 295.00 319.50 301.96 185A 4 Loin, bottom sirloin, flap 8 25,305 431.25 475.00 449.47 185B 1 Loin, ball-tip, bnls, heavy 12 29,701 229.00 236.00 230.27 185C 1 Loin, sirloin, tri-tip (IM) 8 42,271 320.00 341.00 321.01 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 60,753 870.00 976.00 893.44 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 9,915 419.00 450.00 421.85 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 7,438 112.00 130.37 126.47 121D 4 Plate, Inside Skirt (IM) 17 51,313 354.13 366.00 358.14 121C 4 Plate, Outside Skirt (IM) 20 26,683 497.00 541.00 523.37 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 41 130,036 224.00 254.00 229.07

Pectoral Meat 16 19,290 237.27 262.50 251.08 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 92,845 146.00 166.00 151.66 Ground Beef 75% Ground Beef 81% 34 164,142 170.00 204.20 185.98 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 2,441 251.00 290.50 258.58 Ground Beef Chuck 80% 18 47,487 195.41 205.00 202.61 Ground Beef Round 85% 9 24,316 211.00 225.00 214.87 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% 3 6,000 209.30 221.00 212.32 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 15 568,843 48.00 54.50 52.01 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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