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USDA Boxed Beef Cutout Midday Prices for June 27

June 27 (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: 198.15 180.17 Change from prior day: 0.41 (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 17.98

Total Load Count (Cuts, Trimmings, Grids): 149 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 301.34 257.12 Primal Chuck 147.59 146.25 Primal Round 156.33 155.74 Primal Loin 310.37 251.22 Primal Brisket 139.66 139.75 Primal Short Plate 126.37 130.85 Primal Flank 107.60 100.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/26 60 61 18 42 181 197.74 180.22 06/25 95 65 29 14 203 196.43 180.03 06/22 69 64 13 25 171 196.63 180.09 06/21 88 75 29 33 225 197.21 179.96 06/20 98 96 12 43 249 198.00 180.22 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.20 180.10 -------------------------------------------------------------------------------- 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 45.59 loads 1,823,521 pounds Select Cuts 50.74 loads 2,029,709 pounds Trimmings 19.69 loads 787,596 pounds Ground Beef 32.80 load 1,312,014 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 18 13,563 614.00 661.00 647.36 112A 3 Rib, ribeye, bnls, light 18 21,306 667.00 749.00 724.64 112A 3 Rib, ribeye, bnls, heavy 56 63,196 671.69 745.50 729.09 113C 1 Chuck, semi-bnls, neck/off 6 8,285 189.00 200.00 192.72 114 1 Chuck, shoulder clod 15 23,104 181.20 200.50 187.80 114A 3 Chuck, shoulder clod, trmd 36 162,866 187.00 204.65 194.39 114D 3 Chuck, clod, top blade 10 33,433 279.66 304.65 282.46 114E 3 Chuck, clod, arm roast 6 59,636 214.83 250.11 216.65 114F 5 Chuck, clod tender (IM) 22 33,709 309.50 360.00 334.47 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 168,835 200.00 224.00 208.34 116B 1 Chuck, chuck tender (IM) 23 53,019 209.71 218.65 214.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 67,174 213.00 229.50 221.14 120A 3 Brisket, point/off, bnls 29 29,356 325.00 343.00 333.91 123A 3 Short Plate, short rib 22 38,096 225.00 335.00 296.46 130 4 Chuck, short rib 16 31,962 184.20 230.00 210.79 160 1 Round, bone-in 7 6,550 187.00 205.00 194.38 161 1 Round, boneless 7 10,223 197.00 212.65 200.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 69,845 200.00 215.00 210.24 168 1 Round, top inside round 34 70,504 197.00 209.00 201.74 168 3 Round, top inside round 22 47,369 201.11 221.00 210.16 169 5 Round, top inside, denuded 17 31,222 243.00 245.50 244.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,044 188.00 200.00 196.30 171B 3 Round, outside round 44 144,022 185.00 201.50 191.57 171C 3 Round, eye of round (IM) 44 70,390 198.24 216.00 206.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 14,212 670.26 700.73 681.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 20 11,222 695.00 716.00 699.16 180 3 Loin, strip, bnls, 0x1 42 40,343 780.00 822.42 800.65 184 1 Loin, top butt, bnls, heavy 19 15,513 346.50 361.00 358.49 184 3 Loin, top butt, boneless 27 42,765 343.00 380.00 361.60 185A 4 Loin, bottom sirloin, flap 40 60,232 460.00 489.24 473.99 185B 1 Loin, ball-tip, bnls, heavy 24 26,823 235.00 247.00 241.83 185C 1 Loin, sirloin, tri-tip (IM) 16 24,834 360.00 380.00 378.68 185D 4 Loin, tri-tip, pld (IM) 11 15,232 476.90 507.50 495.45 189A 4 Loin, tndrloin, trmd, heavy 40 43,707 939.00 1020.50 961.11 191A 4 Loin, butt tender, trimmed 3 1,228 956.00 975.00 968.73 193 4 Flank, flank steak (IM) 21 16,212 465.50 481.50 473.04 ------------------------------------------------------------------------------- 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 28 55,319 515.00 536.20 519.94 112A 3 Rib, ribeye, bnls, light 19 98,587 575.00 595.00 579.75 112A 3 Rib, ribeye, bnls, heavy 79 175,858 550.00 601.50 584.73 113C 1 Chuck, semi-bnls, neck/off 15 38,774 191.00 205.00 198.39 114 1 Chuck, shoulder clod 15 114,447 181.20 200.50 186.36 114A 3 Chuck, shoulder clod, trmd 22 94,896 190.00 209.50 195.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 28,640 310.00 330.50 312.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 77,706 200.28 215.00 207.72 116B 1 Chuck, chuck tender (IM) 23 52,557 207.00 218.00 212.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 114,241 211.53 228.00 220.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 3,562 251.00 325.87 280.00 130 4 Chuck, short rib 8 18,306 184.69 195.00 188.66 160 1 Round, bone-in 161 1 Round, boneless 7 7,894 202.00 206.00 202.75

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 119,559 206.00 215.00 210.36 168 1 Round, top inside round 21 31,335 190.50 206.00 202.10 168 3 Round, top inside round 9 31,507 206.49 215.00 208.86 169 5 Round, top inside, denuded 10 11,541 235.00 249.00 244.59

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 1,186 188.00 200.00 194.44 171B 3 Round, outside round 30 92,180 185.00 201.25 191.76 171C 3 Round, eye of round (IM) 21 31,852 198.24 216.25 209.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 26,682 530.73 560.00 553.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 33 39,430 501.00 555.50 519.12 184 1 Loin, top butt, bnls, heavy 20 29,856 260.00 281.00 264.81 184 3 Loin, top butt, boneless 30 47,832 275.00 302.00 276.63 185A 4 Loin, bottom sirloin, flap 9 84,594 438.00 479.49 444.41 185B 1 Loin, ball-tip, bnls, heavy 20 54,626 208.00 240.00 224.78 185C 1 Loin, sirloin, tri-tip (IM) 9 31,200 305.00 339.00 308.71 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 31,303 875.80 920.30 901.29 191A 4 Loin, butt tender, trimmed 6 2,625 910.00 930.00 927.12 193 4 Flank, flank steak (IM) 9 11,760 420.00 451.00 429.26 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 40,129 104.00 120.00 110.84 121D 4 Plate, Inside Skirt (IM) 29 59,427 350.00 380.20 359.64 121C 4 Plate, Outside Skirt (IM) 20 30,392 530.00 566.00 555.11 121E 6 Outside Skirt, pld (IM) 14 14,386 740.00 812.00 761.73

Cap, Wedge Meat & (IM) Lean 42 101,684 225.00 247.00 233.57

Pectoral Meat 56 334,029 214.88 255.00 221.58 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 56 201,871 139.94 159.66 143.81 Ground Beef 75% Ground Beef 81% 94 394,692 175.00 193.25 179.55 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 35 77,105 236.00 266.50 245.79 Ground Beef Chuck 80% 49 244,094 176.00 201.00 181.59 Ground Beef Round 85% 45 206,029 210.00 220.00 215.14 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% 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 23 723,746 49.00 58.50 53.85 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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