USDA Boxed Beef Cutout Midday 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 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: 197.72 182.39 Change from prior day: 0.23 1.79 ------------------------------------------------------------------------------- Choice/Select spread: 15.34

Total Load Count (Cuts, Trimmings, Grids): 95 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 304.45 259.95 Primal Chuck 150.43 150.12 Primal Round 156.58 156.41 Primal Loin 304.20 256.22 Primal Brisket 137.56 134.21 Primal Short Plate 123.74 128.78 Primal Flank 105.35 99.25 -------------------------------------------------------------------------------- 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 29.49 loads 1,179,467 pounds Select Cuts 28.43 loads 1,137,222 pounds Trimmings 13.53 loads 541,365 pounds Ground Beef 23.21 load 928,282 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 8 4,197 625.00 646.25 634.21 112A 3 Rib, ribeye, bnls, light 7 48,611 710.50 737.00 721.63 112A 3 Rib, ribeye, bnls, heavy 29 34,071 697.00 740.00 722.52 113C 1 Chuck, semi-bnls, neck/off 5 43,599 181.00 205.00 182.56 114 1 Chuck, shoulder clod 11 48,029 195.00 205.65 201.74 114A 3 Chuck, shoulder clod, trmd 17 55,952 200.00 215.00 208.72 114D 3 Chuck, clod, top blade 3 5,695 298.00 300.00 299.94 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 10 5,465 355.00 385.70 362.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 76,837 214.50 227.00 220.24 116B 1 Chuck, chuck tender (IM) 13 26,338 208.00 220.50 213.40

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 59,852 210.00 225.49 216.92 120A 3 Brisket, point/off, bnls 7 2,178 333.41 354.00 340.89 123A 3 Short Plate, short rib 16 22,902 265.00 360.00 330.63 130 4 Chuck, short rib 15 22,790 187.00 228.00 198.45 160 1 Round, bone-in 7 17,512 187.00 210.00 197.85 161 1 Round, boneless 4 2,237 200.00 209.00 204.14

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 53,313 209.00 226.00 214.88 168 1 Round, top inside round 24 127,413 194.00 206.59 199.29 168 3 Round, top inside round 19 112,360 204.00 223.00 208.84 169 5 Round, top inside, denuded 9 12,754 238.00 250.54 240.94

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 8,997 192.00 196.00 192.05 171B 3 Round, outside round 29 58,050 181.00 201.00 189.40 171C 3 Round, eye of round (IM) 26 22,135 202.00 220.50 208.71 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 14,518 680.00 702.00 690.06 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 3,569 690.00 690.00 690.00 180 3 Loin, strip, bnls, 0x1 18 22,211 781.00 803.00 798.76 184 1 Loin, top butt, bnls, heavy 8 4,908 339.87 360.00 349.22 184 3 Loin, top butt, boneless 7 4,110 353.75 377.00 368.99 185A 4 Loin, bottom sirloin, flap 11 44,899 439.00 480.00 472.58 185B 1 Loin, ball-tip, bnls, heavy 3 9,181 233.00 250.00 236.45 185C 1 Loin, sirloin, tri-tip (IM) 8 15,996 343.93 375.00 363.18 185D 4 Loin, tri-tip, pld (IM) 10 6,804 480.00 517.00 494.76 189A 4 Loin, tndrloin, trmd, heavy 11 6,598 968.00 1005.00 986.56 191A 4 Loin, butt tender, trimmed 5 1,000 961.00 978.00 975.23 193 4 Flank, flank steak (IM) 20 16,784 460.00 476.50 463.35 ------------------------------------------------------------------------------- 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 16 29,282 505.00 550.00 520.15 112A 3 Rib, ribeye, bnls, light 4 3,748 579.50 595.00 588.00 112A 3 Rib, ribeye, bnls, heavy 21 16,427 574.00 595.50 584.95 113C 1 Chuck, semi-bnls, neck/off 9 29,538 192.00 203.00 201.10 114 1 Chuck, shoulder clod 3 15,564 195.00 200.00 195.90 114A 3 Chuck, shoulder clod, trmd 15 70,948 200.00 215.00 203.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 10,357 330.00 350.00 348.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 65,676 214.00 226.00 216.56 116B 1 Chuck, chuck tender (IM) 10 14,202 210.60 220.00 213.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 12,793 212.00 228.00 215.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 11,200 245.00 355.00 321.43 130 4 Chuck, short rib 5 15,181 184.05 230.52 188.18 160 1 Round, bone-in 161 1 Round, boneless 3 3,584 196.00 212.00 202.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 31,523 205.00 224.31 211.61 168 1 Round, top inside round 14 72,097 194.00 210.00 199.05 168 3 Round, top inside round 10 19,140 205.00 215.00 211.13 169 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 5 2,336 190.00 203.00 193.69 171B 3 Round, outside round 18 85,805 187.00 200.00 192.40 171C 3 Round, eye of round (IM) 10 23,067 206.05 215.00 209.27 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 18 17,450 511.00 548.00 529.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 17 39,033 495.00 540.00 501.93 184 1 Loin, top butt, bnls, heavy 5 90,330 271.00 287.00 275.46 184 3 Loin, top butt, boneless 14 42,651 285.00 310.49 291.10 185A 4 Loin, bottom sirloin, flap 4 45,952 439.00 460.00 458.79 185B 1 Loin, ball-tip, bnls, heavy 6 3,537 230.00 251.00 237.66 185C 1 Loin, sirloin, tri-tip (IM) 7 88,127 314.00 335.00 314.32 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 28,463 885.00 930.00 903.94 191A 4 Loin, butt tender, trimmed 7 10,061 911.00 935.68 914.35 193 4 Flank, flank steak (IM) 7 7,114 409.33 435.00 417.83 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 2,062 117.00 123.05 117.76 121D 4 Plate, Inside Skirt (IM) 35 179,809 354.00 376.00 357.41 121C 4 Plate, Outside Skirt (IM) 8 13,487 532.00 560.00 542.66 121E 6 Outside Skirt, pld (IM) 6 6,771 710.50 765.00 730.45

Cap, Wedge Meat & (IM) Lean 18 34,755 227.00 246.00 232.52

Pectoral Meat 10 7,412 234.00 255.50 241.90 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 436,927 148.00 161.89 151.27 Ground Beef 75% 0 0 Ground Beef 81% 22 151,340 174.00 199.00 190.71 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 21 107,489 242.00 271.00 261.44 Ground Beef Chuck 80% 3 46,608 184.74 203.04 199.69 Ground Beef Round 85% 11 23,750 211.00 221.00 214.80 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% 0 0 Blended Ground Beef 81% 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 20 541,365 47.00 51.42 48.92 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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