USDA Boxed Beef Cutout Midday Prices for June 14

June 14 (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: 198.95 182.41 Change from prior day: 1.19 0.38 ------------------------------------------------------------------------------- Choice/Select spread: 16.54

Total Load Count (Cuts, Trimmings, Grids): 156 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 300.26 261.20 Primal Chuck 156.79 153.26 Primal Round 155.72 156.54 Primal Loin 304.02 250.84 Primal Brisket 137.83 134.94 Primal Short Plate 124.06 129.50 Primal Flank 105.72 98.46 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/13 121 104 24 46 295 197.76 182.03 06/12 90 77 14 32 212 197.48 182.22 06/11 84 53 27 27 191 197.69 183.66 06/08 83 56 24 32 194 196.94 182.65 06/07 77 58 38 28 201 197.42 184.31 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.46 182.97 -------------------------------------------------------------------------------- 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 82.74 loads 3,309,791 pounds Select Cuts 37.09 loads 1,483,766 pounds Trimmings 4.38 loads 175,024 pounds Ground Beef 31.66 load 1,266,521 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 31,076 635.00 653.00 641.13 112A 3 Rib, ribeye, bnls, light 7 7,507 671.50 725.00 686.10 112A 3 Rib, ribeye, bnls, heavy 22 25,647 706.50 735.00 722.34 113C 1 Chuck, semi-bnls, neck/off 3 4,245 195.00 201.50 197.95 114 1 Chuck, shoulder clod 18 65,869 189.00 210.03 205.86 114A 3 Chuck, shoulder clod, trmd 22 65,978 204.00 228.68 210.50 114D 3 Chuck, clod, top blade 8 4,629 293.00 320.53 299.48 114E 3 Chuck, clod, arm roast 10 112,377 214.00 261.25 217.95 114F 5 Chuck, clod tender (IM) 13 15,090 354.50 385.63 356.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 195,191 213.00 230.00 217.63 116B 1 Chuck, chuck tender (IM) 21 48,610 210.00 228.00 212.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 53,820 205.73 225.00 217.87 120A 3 Brisket, point/off, bnls 10 3,828 330.00 342.00 335.09 123A 3 Short Plate, short rib 27 46,493 260.00 373.50 291.87 130 4 Chuck, short rib 32 348,075 185.00 227.00 186.90 160 1 Round, bone-in 8 9,390 187.00 205.63 190.92 161 1 Round, boneless 6 36,580 202.00 213.65 210.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 252,086 204.00 228.00 210.53 168 1 Round, top inside round 37 297,859 194.00 213.55 197.13 168 3 Round, top inside round 22 77,601 204.00 220.00 210.26 169 5 Round, top inside, denuded 14 25,679 239.00 257.50 252.43

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 9,906 197.00 206.00 197.38 171B 3 Round, outside round 78 1,180,620 180.00 201.64 181.29 171C 3 Round, eye of round (IM) 34 59,457 200.00 218.00 208.67 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 11,427 653.00 675.00 668.58 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 2,750 681.00 690.00 686.52 180 3 Loin, strip, bnls, 0x1 16 20,919 783.00 795.20 789.07 184 1 Loin, top butt, bnls, heavy 5 6,575 345.00 354.80 347.10 184 3 Loin, top butt, boneless 22 30,311 350.16 376.00 366.77 185A 4 Loin, bottom sirloin, flap 21 25,740 450.00 479.00 466.82 185B 1 Loin, ball-tip, bnls, heavy 16 56,636 231.00 255.00 235.29 185C 1 Loin, sirloin, tri-tip (IM) 13 21,587 354.35 371.50 365.55 185D 4 Loin, tri-tip, pld (IM) 7 4,770 469.35 500.00 480.84 189A 4 Loin, tndrloin, trmd, heavy 17 27,953 955.00 1005.00 973.34 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 3,861 462.00 486.00 473.61 ------------------------------------------------------------------------------- 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 13 49,135 508.00 539.65 525.38 112A 3 Rib, ribeye, bnls, light 7 15,893 550.00 599.50 572.25 112A 3 Rib, ribeye, bnls, heavy 21 17,908 570.00 595.00 588.16 113C 1 Chuck, semi-bnls, neck/off 7 10,245 192.00 203.50 198.16 114 1 Chuck, shoulder clod 13 22,373 195.00 215.00 205.36 114A 3 Chuck, shoulder clod, trmd 17 32,640 205.00 225.00 210.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 105,564 300.50 330.50 302.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 125,057 212.00 230.00 217.71 116B 1 Chuck, chuck tender (IM) 14 65,815 207.00 218.00 210.47

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 19 128,300 211.00 226.00 215.10 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 17,002 249.00 365.50 312.03 130 4 Chuck, short rib 5 21,845 185.00 198.98 186.06 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 80,848 204.00 237.00 211.87 168 1 Round, top inside round 16 102,161 194.50 208.00 198.83 168 3 Round, top inside round 16 83,517 200.00 219.00 206.66 169 5 Round, top inside, denuded 5 13,353 229.10 257.50 239.20

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,233 205.00 205.00 205.00 171B 3 Round, outside round 21 76,406 184.55 203.00 191.44 171C 3 Round, eye of round (IM) 15 30,603 204.10 222.00 211.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 15,640 496.80 552.00 522.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 22 40,171 490.00 556.00 517.01 184 1 Loin, top butt, bnls, heavy 10 28,816 280.00 301.25 286.25 184 3 Loin, top butt, boneless 23 54,483 287.14 314.65 292.76 185A 4 Loin, bottom sirloin, flap 10 21,572 435.56 461.25 454.80 185B 1 Loin, ball-tip, bnls, heavy 12 45,042 221.00 244.10 228.85 185C 1 Loin, sirloin, tri-tip (IM) 8 14,408 320.00 341.32 328.65 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 6,995 900.00 944.89 911.32 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 19,610 412.00 450.00 423.33 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 18,151 113.50 140.61 122.16 121D 4 Plate, Inside Skirt (IM) 27 103,084 355.00 371.00 359.93 121C 4 Plate, Outside Skirt (IM) 20 20,527 518.50 557.00 538.87 121E 6 Outside Skirt, pld (IM) 3 6,485 737.00 755.00 753.04

Cap, Wedge Meat & (IM) Lean 43 105,429 229.00 250.00 234.83

Pectoral Meat 20 18,200 230.60 250.00 238.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 110,086 146.00 177.00 156.75 Ground Beef 75% Ground Beef 81% 34 239,706 175.40 197.00 181.29 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 24,414 242.00 282.50 259.56 Ground Beef Chuck 80% 25 441,821 184.00 210.65 205.44 Ground Beef Round 85% 10 19,974 210.00 218.00 216.91 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 8 172,224 48.00 53.44 49.89 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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