USDA Boxed Beef Cutout Closing Prices for June 19

June 19 (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: 197.94 181.03 Change from prior day: 0.45 0.43 ------------------------------------------------------------------------------- Choice/Select spread: 16.91

Total Load Count (Cuts, Trimmings, Grids): 192 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 304.28 259.41 Primal Chuck 150.67 148.34 Primal Round 156.12 155.62 Primal Loin 305.18 253.23 Primal Brisket 138.50 134.88 Primal Short Plate 123.74 128.73 Primal Flank 105.63 99.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/18 97 50 15 20 182 197.49 180.60 06/15 77 54 19 46 196 198.00 181.11 06/14 129 60 19 50 257 198.17 181.96 06/13 121 104 24 46 295 197.76 182.03 06/12 90 77 14 32 212 197.48 182.22 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.78 181.58 -------------------------------------------------------------------------------- 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 67.19 loads 2,687,573 pounds Select Cuts 67.86 loads 2,714,385 pounds Trimmings 25.17 loads 1,006,616 pounds Ground Beef 31.61 load 1,264,371 pounds ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 22 13,131 625.00 656.00 643.64 112A 3 Rib, ribeye, bnls, light 11 50,993 710.50 744.00 722.23 112A 3 Rib, ribeye, bnls, heavy 45 56,817 697.00 746.00 724.31 113C 1 Chuck, semi-bnls, neck/off 10 66,527 181.00 205.00 185.85 114 1 Chuck, shoulder clod 15 59,057 193.00 205.65 201.13 114A 3 Chuck, shoulder clod, trmd 38 209,665 199.00 215.00 204.35 114D 3 Chuck, clod, top blade 14 38,749 240.00 311.00 281.62 114E 3 Chuck, clod, arm roast 10 23,680 225.00 254.25 233.66 114F 5 Chuck, clod tender (IM) 15 9,128 355.00 385.70 361.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 60 164,206 207.00 230.00 218.18 116B 1 Chuck, chuck tender (IM) 28 63,725 208.00 221.00 214.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 47 176,900 210.00 230.54 219.77 120A 3 Brisket, point/off, bnls 23 15,637 327.59 354.00 336.77 123A 3 Short Plate, short rib 30 87,581 235.00 360.00 298.01 130 4 Chuck, short rib 31 84,556 184.00 228.00 192.38 160 1 Round, bone-in 7 17,512 187.00 210.00 197.85 161 1 Round, boneless 5 2,566 199.00 209.00 203.48

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 126,441 205.80 230.00 211.18 168 1 Round, top inside round 39 211,792 194.00 206.59 199.46 168 3 Round, top inside round 46 256,813 204.00 223.00 208.69 169 5 Round, top inside, denuded 16 28,894 238.00 250.54 242.09

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 11,226 192.00 196.00 192.64 171B 3 Round, outside round 49 134,187 181.00 204.75 192.53 171C 3 Round, eye of round (IM) 55 92,157 197.00 222.60 207.89 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 18,538 680.00 702.00 688.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 5,450 690.00 711.00 693.91 180 3 Loin, strip, bnls, 0x1 32 51,163 774.00 836.00 798.37 184 1 Loin, top butt, bnls, heavy 10 6,039 339.87 361.00 349.40 184 3 Loin, top butt, boneless 21 64,414 357.98 377.00 361.61 185A 4 Loin, bottom sirloin, flap 21 67,761 439.00 481.00 470.11 185B 1 Loin, ball-tip, bnls, heavy 19 70,674 224.21 260.00 232.78 185C 1 Loin, sirloin, tri-tip (IM) 15 35,888 343.93 380.00 365.20 185D 4 Loin, tri-tip, pld (IM) 12 9,624 480.00 517.00 495.09 189A 4 Loin, tndrloin, trmd, heavy 21 26,556 958.00 1005.00 968.29 191A 4 Loin, butt tender, trimmed 6 1,650 956.00 978.00 967.65 193 4 Flank, flank steak (IM) 29 24,992 459.00 486.00 465.91 ------------------------------------------------------------------------------- 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 31 56,004 505.00 550.00 518.57 112A 3 Rib, ribeye, bnls, light 11 9,947 579.50 602.45 593.18 112A 3 Rib, ribeye, bnls, heavy 43 61,337 554.00 602.45 582.14 113C 1 Chuck, semi-bnls, neck/off 22 58,989 189.00 213.00 198.88 114 1 Chuck, shoulder clod 5 19,451 193.26 200.00 195.60 114A 3 Chuck, shoulder clod, trmd 33 156,653 199.00 215.00 203.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 17,690 315.00 350.00 343.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 418,142 200.47 226.00 210.38 116B 1 Chuck, chuck tender (IM) 15 19,621 210.60 220.00 213.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 20,402 212.00 228.00 219.30 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 23,106 235.00 355.00 292.39 130 4 Chuck, short rib 10 32,218 184.05 230.52 186.88 160 1 Round, bone-in 161 1 Round, boneless 6 5,519 195.00 212.00 201.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 60,752 199.25 226.00 209.30 168 1 Round, top inside round 21 101,712 194.00 210.00 199.53 168 3 Round, top inside round 30 101,853 200.00 220.00 205.43 169 5 Round, top inside, denuded 3 22,560 242.00 250.45 249.73

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,158 189.00 203.00 191.63 171B 3 Round, outside round 32 118,313 183.42 200.00 192.43 171C 3 Round, eye of round (IM) 22 33,428 204.00 222.00 210.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 32 51,924 511.00 560.00 528.13 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 41 188,421 480.00 551.00 501.38 184 1 Loin, top butt, bnls, heavy 8 91,477 271.00 291.00 275.57 184 3 Loin, top butt, boneless 32 70,775 280.00 310.49 289.48 185A 4 Loin, bottom sirloin, flap 10 79,990 414.35 460.00 447.69 185B 1 Loin, ball-tip, bnls, heavy 26 153,242 218.70 251.00 225.18 185C 1 Loin, sirloin, tri-tip (IM) 15 105,165 309.00 335.00 314.34 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 86,440 863.00 966.00 880.52 191A 4 Loin, butt tender, trimmed 12 13,926 904.00 935.68 914.78 193 4 Flank, flank steak (IM) 19 25,052 409.33 446.00 424.69 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 5,173 115.00 123.05 117.06 121D 4 Plate, Inside Skirt (IM) 46 204,942 354.00 377.00 358.43 121C 4 Plate, Outside Skirt (IM) 14 18,582 530.00 560.00 541.48 121E 6 Outside Skirt, pld (IM) 12 9,766 710.50 765.00 735.17

Cap, Wedge Meat & (IM) Lean 52 306,914 224.70 253.00 228.15

Pectoral Meat 28 55,682 228.00 256.50 235.37 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 50 509,614 148.00 162.00 152.30 Ground Beef 75% Ground Beef 81% 49 211,066 170.00 201.00 188.55 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 34 118,681 242.00 271.00 260.44 Ground Beef Chuck 80% 13 88,258 183.50 204.00 192.71 Ground Beef Round 85% 18 60,690 204.75 221.00 210.13 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% 5 23,893 198.00 205.10 199.95 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% 0 0 ------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE- Fresh Combos & Frozen Boxed ------------------------------------------------------------------------------- Fresh 50% lean trimmings 39 988,766 47.00 52.00 49.24 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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