USDA Boxed Beef Cutout Closing Prices for July 3

July 3 (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: 197.73 188.47 Change from prior day: 0.63 1.85 ------------------------------------------------------------------------------- Choice/Select spread: 9.26

Total Load Count (Cuts, Trimmings, Grids): 182 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.88 280.98 Primal Chuck 160.89 157.53 Primal Round 160.39 157.47 Primal Loin 269.34 251.95 Primal Brisket 140.82 139.72 Primal Short Plate 143.22 145.65 Primal Flank 122.75 119.86 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/02 75 47 13 33 168 197.10 186.62 07/01 47 42 20 28 137 196.64 185.78 06/28 55 29 3 24 111 197.50 187.15 06/27 82 52 16 19 170 197.38 187.62 06/26 97 74 14 30 215 196.51 186.51 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.02 186.73 -------------------------------------------------------------------------------- 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 79.56 loads 3,182,328 pounds Select Cuts 62.80 loads 2,511,849 pounds Trimmings 8.81 loads 352,293 pounds Ground Beef 30.39 load 1,215,639 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 42 64,266 596.26 688.50 626.70 112A 3 Rib, ribeye, bnls, light 28 64,899 680.00 749.64 696.25 112A 3 Rib, ribeye, bnls, heavy 156 238,738 671.15 757.45 701.30 113C 1 Chuck, semi-bnls, neck/off 4 5,996 203.75 207.50 205.01 114 1 Chuck, shoulder clod 20 68,007 184.00 192.00 187.63 114A 3 Chuck, shoulder clod, trmd 68 165,064 191.98 220.00 198.67 114D 3 Chuck, clod, top blade 10 29,405 258.00 297.00 263.92 114E 3 Chuck, clod, arm roast 14 78,409 217.84 230.00 223.72 114F 5 Chuck, clod tender (IM) 25 25,267 393.00 468.50 413.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 111 175,770 221.00 245.00 231.72 116B 1 Chuck, chuck tender (IM) 50 198,921 201.00 226.00 204.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 125 262,348 202.00 226.00 208.36 120A 3 Brisket, point/off, bnls 20 14,086 338.00 365.00 358.20 123A 3 Short Plate, short rib 47 63,578 372.00 468.00 416.49 130 4 Chuck, short rib 60 97,647 299.00 343.00 311.11 160 1 Round, bone-in 161 1 Round, boneless 9 64,408 193.50 205.00 199.71

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 107 110,839 202.96 233.00 211.74 168 1 Round, top inside round 69 76,750 192.70 207.45 202.91 168 3 Round, top inside round 26 69,640 193.30 226.00 212.74 169 5 Round, top inside, denuded 17 23,832 238.68 247.00 243.79

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,045 181.00 201.00 189.84 171B 3 Round, outside round 63 155,529 190.00 220.00 201.65 171C 3 Round, eye of round (IM) 84 108,538 195.00 232.05 203.21 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 32,124 498.00 596.00 517.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 18 34,060 454.00 535.00 472.68 180 3 Loin, strip, bnls, 0x1 66 260,467 505.50 602.64 519.78 184 1 Loin, top butt, bnls, heavy 40 31,530 293.00 320.00 303.47 184 3 Loin, top butt, boneless 67 76,520 308.00 341.50 322.73 185A 4 Loin, bottom sirloin, flap 63 127,176 430.00 522.00 461.37 185B 1 Loin, ball-tip, bnls, heavy 37 42,225 285.00 329.00 308.65 185C 1 Loin, sirloin, tri-tip (IM) 6 11,290 340.45 366.00 344.26 185D 4 Loin, tri-tip, pld (IM) 24 14,291 483.00 511.33 495.92 189A 4 Loin, tndrloin, trmd, heavy 87 77,609 900.00 1023.00 929.24 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 29 24,305 464.07 503.00 487.40 ------------------------------------------------------------------------------- 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 10 15,371 507.83 540.00 534.03 112A 3 Rib, ribeye, bnls, light 34 69,196 579.68 630.34 600.76 112A 3 Rib, ribeye, bnls, heavy 63 216,055 580.66 627.00 595.91 113C 1 Chuck, semi-bnls, neck/off 12 22,722 198.00 205.00 203.46 114 1 Chuck, shoulder clod 15 28,027 182.00 210.83 193.27 114A 3 Chuck, shoulder clod, trmd 27 124,652 190.00 220.00 196.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 13,992 382.00 404.00 388.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 57 222,379 219.00 235.00 223.45 116B 1 Chuck, chuck tender (IM) 24 50,860 201.00 225.00 207.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 164,303 203.00 221.00 206.37 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 20,449 380.00 466.00 406.02 130 4 Chuck, short rib 14 57,292 300.34 340.00 314.26 160 1 Round, bone-in 161 1 Round, boneless 7 12,158 200.00 230.00 213.39

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 125,206 205.00 230.00 207.33 168 1 Round, top inside round 27 71,436 188.00 220.62 200.80 168 3 Round, top inside round 22 90,103 199.00 225.00 208.11 169 5 Round, top inside, denuded 15 17,233 234.00 255.00 240.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 3,382 180.00 205.00 192.69 171B 3 Round, outside round 26 108,124 190.00 210.00 201.33 171C 3 Round, eye of round (IM) 24 24,350 196.26 225.00 204.34 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 11,767 500.00 558.64 534.82 175 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 28 35,536 500.00 547.68 526.66 184 1 Loin, top butt, bnls, heavy 25 44,422 250.00 270.00 260.31 184 3 Loin, top butt, boneless 44 110,755 261.00 291.00 277.08 185A 4 Loin, bottom sirloin, flap 13 40,010 432.06 515.00 469.07 185B 1 Loin, ball-tip, bnls, heavy 34 58,615 275.00 300.00 282.11 185C 1 Loin, sirloin, tri-tip (IM) 18 53,212 266.45 309.00 293.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 14,226 826.00 895.50 873.74 191A 4 Loin, butt tender, trimmed 3 1,916 824.50 830.00 826.81 193 4 Flank, flank steak (IM) 7 4,951 450.50 486.00 465.26 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 208,363 87.46 103.00 88.17 121D 4 Plate, Inside Skirt (IM) 35 58,927 376.26 402.00 387.11 121C 4 Plate, Outside Skirt (IM) 38 63,486 419.00 535.00 459.79 121E 6 Outside Skirt, pld (IM) 9 13,459 525.00 740.05 591.50

Cap, Wedge Meat & (IM) Lean 75 324,352 210.00 246.00 222.10

Pectoral Meat 32 42,335 219.00 251.00 232.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 59 242,567 161.64 186.00 176.30 Ground Beef 75% Ground Beef 81% 77 397,117 180.30 207.00 187.26 Ground Beef 85% Ground Beef 90% Ground Beef 93% 24 115,410 229.50 252.00 241.13 Ground Beef Chuck 80% 32 191,363 180.00 202.00 190.99 Ground Beef Round 85% 35 132,703 205.92 223.00 219.65 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% 12 59,919 191.25 206.25 193.32 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 222,793 97.00 103.50 100.35 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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