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USDA Boxed Beef Cutout Closing Prices for June 12

June 12 (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: 201.79 184.31 Change from prior day: (1.20) 0.15 ------------------------------------------------------------------------------- Choice/Select spread: 17.48

Total Load Count (Cuts, Trimmings, Grids): 246 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 319.59 270.77 Primal Chuck 153.65 151.08 Primal Round 151.92 150.74 Primal Loin 310.04 257.60 Primal Brisket 133.75 133.73 Primal Short Plate 138.18 141.89 Primal Flank 116.40 113.48 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/11 93 75 13 27 209 202.99 184.16 06/10 78 45 26 36 184 203.18 183.44 06/07 55 44 6 23 128 201.57 183.37 06/06 84 59 6 38 187 203.63 184.84 06/05 97 60 17 50 224 204.40 184.56 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.15 184.08 -------------------------------------------------------------------------------- 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 96.38 loads 3,855,261 pounds Select Cuts 77.27 loads 3,090,643 pounds Trimmings 17.21 loads 688,268 pounds Ground Beef 55.11 load 2,204,301 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 57 87,169 606.00 680.60 641.90 112A 3 Rib, ribeye, bnls, light 20 27,694 687.00 750.00 708.08 112A 3 Rib, ribeye, bnls, heavy 104 90,167 674.84 746.28 710.68 113C 1 Chuck, semi-bnls, neck/off 6 27,992 189.00 215.17 191.62 114 1 Chuck, shoulder clod 20 86,903 187.08 201.22 194.87 114A 3 Chuck, shoulder clod, trmd 55 113,076 195.00 214.28 203.19 114D 3 Chuck, clod, top blade 11 9,325 275.53 330.00 290.96 114E 3 Chuck, clod, arm roast 9 8,077 209.08 245.00 236.11 114F 5 Chuck, clod tender (IM) 14 7,047 417.00 421.00 419.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 104 229,471 207.00 229.00 220.45 116B 1 Chuck, chuck tender (IM) 55 96,025 199.00 214.00 203.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 109 152,693 195.00 218.00 202.01 120A 3 Brisket, point/off, bnls 14 6,134 351.28 360.10 359.30 123A 3 Short Plate, short rib 43 56,089 409.08 485.00 437.76 130 4 Chuck, short rib 59 57,120 297.26 357.00 317.06 160 1 Round, bone-in 5 10,440 183.00 202.00 191.54 161 1 Round, boneless 6 9,478 195.00 201.00 195.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 138 926,061 197.90 228.23 202.38 168 1 Round, top inside round 101 321,394 180.00 199.00 186.25 168 3 Round, top inside round 37 235,850 192.00 212.00 197.83 169 5 Round, top inside, denuded 16 54,592 217.00 241.60 222.80

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 10,546 182.00 196.67 188.57 171B 3 Round, outside round 87 260,012 189.00 205.28 193.59 171C 3 Round, eye of round (IM) 94 215,216 193.68 221.25 202.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 33,737 670.00 741.62 690.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 10,518 673.00 745.95 683.05 180 3 Loin, strip, bnls, 0x1 32 22,954 731.00 822.28 771.55 184 1 Loin, top butt, bnls, heavy 24 27,059 325.00 347.00 332.26 184 3 Loin, top butt, boneless 22 25,696 339.00 364.25 352.11 185A 4 Loin, bottom sirloin, flap 61 88,617 520.00 566.00 539.15 185B 1 Loin, ball-tip, bnls, heavy 42 76,032 297.50 320.00 312.06 185C 1 Loin, sirloin, tri-tip (IM) 22 62,943 341.00 375.00 351.04 185D 4 Loin, tri-tip, pld (IM) 21 13,107 496.00 509.00 500.58 189A 4 Loin, tndrloin, trmd, heavy 88 79,009 936.00 1072.00 981.21 191A 4 Loin, butt tender, trimmed 4 3,718 983.00 995.00 985.83 193 4 Flank, flank steak (IM) 26 40,205 462.00 497.00 477.27 ------------------------------------------------------------------------------- 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 24 48,150 500.00 545.28 526.21 112A 3 Rib, ribeye, bnls, light 17 53,416 559.21 597.50 568.21 112A 3 Rib, ribeye, bnls, heavy 61 168,965 540.00 590.00 564.06 113C 1 Chuck, semi-bnls, neck/off 13 57,078 190.00 210.00 195.24 114 1 Chuck, shoulder clod 18 54,383 187.08 211.27 196.83 114A 3 Chuck, shoulder clod, trmd 26 99,088 194.00 214.28 203.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 8,266 385.00 420.00 393.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 259,680 205.00 227.28 213.70 116B 1 Chuck, chuck tender (IM) 17 39,778 195.53 213.00 203.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 56,788 195.49 215.00 202.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 11 70,378 293.97 345.00 303.64 160 1 Round, bone-in 161 1 Round, boneless 9 7,606 193.61 205.00 197.28

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 46 363,027 197.00 223.89 200.97 168 1 Round, top inside round 28 240,809 177.68 196.62 181.07 168 3 Round, top inside round 28 174,976 195.00 205.00 197.09 169 5 Round, top inside, denuded 7 6,642 222.00 240.00 227.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 3,733 180.00 195.00 190.07 171B 3 Round, outside round 41 164,412 185.00 209.11 192.08 171C 3 Round, eye of round (IM) 26 64,075 193.68 215.00 201.10 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 32 45,681 529.90 590.00 551.90 175 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 35 126,867 535.90 592.28 541.61 184 1 Loin, top butt, bnls, heavy 21 93,440 270.00 295.00 287.07 184 3 Loin, top butt, boneless 40 291,150 275.00 310.17 287.22 185A 4 Loin, bottom sirloin, flap 11 34,271 485.00 540.00 520.02 185B 1 Loin, ball-tip, bnls, heavy 31 74,964 280.00 305.00 298.63 185C 1 Loin, sirloin, tri-tip (IM) 11 10,675 296.50 310.00 302.70 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 27 68,413 844.00 983.50 857.72 191A 4 Loin, butt tender, trimmed 5 4,262 840.00 900.00 851.58 193 4 Flank, flank steak (IM) 8 17,606 447.00 470.00 453.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 20,683 84.40 108.26 86.15 121D 4 Plate, Inside Skirt (IM) 36 111,907 379.65 402.00 383.90 121C 4 Plate, Outside Skirt (IM) 18 33,623 445.00 495.00 465.06 121E 6 Outside Skirt, pld (IM) 8 19,174 593.00 725.00 604.40

Cap, Wedge Meat & (IM) Lean 59 238,206 209.25 245.00 216.81

Pectoral Meat 42 95,235 212.50 237.28 221.05 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 60 435,033 144.51 166.00 151.54 Ground Beef 75% Ground Beef 81% 87 457,451 163.00 199.27 172.10 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 27 55,716 226.00 260.98 233.26 Ground Beef Chuck 80% 55 458,244 165.00 204.00 177.89 Ground Beef Round 85% 42 206,078 212.00 219.00 216.33 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% 14 93,908 184.05 214.00 202.67 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 17 420,818 87.85 91.50 89.36 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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