USDA Boxed Beef Cutout Midday 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 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: 198.08 188.63 Change from prior day: 0.98 2.01 ------------------------------------------------------------------------------- Choice/Select spread: 9.45

Total Load Count (Cuts, Trimmings, Grids): 119 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.99 280.93 Primal Chuck 161.22 157.55 Primal Round 160.57 157.38 Primal Loin 270.94 253.51 Primal Brisket 140.43 138.50 Primal Short Plate 142.10 144.89 Primal Flank 121.64 118.75 -------------------------------------------------------------------------------- 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 56.21 loads 2,248,241 pounds Select Cuts 32.44 loads 1,297,439 pounds Trimmings 3.15 loads 126,000 pounds Ground Beef 27.58 load 1,103,142 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 39 63,385 596.26 688.50 626.07 112A 3 Rib, ribeye, bnls, light 19 28,388 692.00 738.00 703.92 112A 3 Rib, ribeye, bnls, heavy 140 197,782 671.15 757.45 701.28 113C 1 Chuck, semi-bnls, neck/off 3 5,382 205.00 207.50 205.15 114 1 Chuck, shoulder clod 15 52,698 184.00 192.00 188.26 114A 3 Chuck, shoulder clod, trmd 62 153,348 191.98 220.00 198.61 114D 3 Chuck, clod, top blade 5 3,806 285.96 297.00 294.27 114E 3 Chuck, clod, arm roast 12 39,151 217.84 230.00 222.60 114F 5 Chuck, clod tender (IM) 13 11,141 402.00 445.00 420.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 104 147,780 221.00 245.00 231.88 116B 1 Chuck, chuck tender (IM) 38 103,885 201.00 226.00 204.10

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 110 208,284 203.35 235.00 209.01 120A 3 Brisket, point/off, bnls 15 11,992 338.00 363.00 358.87 123A 3 Short Plate, short rib 40 29,407 411.26 468.00 444.02 130 4 Chuck, short rib 54 89,151 299.00 343.00 311.28 160 1 Round, bone-in 161 1 Round, boneless 6 63,492 193.50 200.00 199.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 99 91,982 202.96 233.00 211.97 168 1 Round, top inside round 64 64,701 192.70 207.45 202.61 168 3 Round, top inside round 20 61,993 193.30 220.50 212.04 169 5 Round, top inside, denuded 10 15,468 238.68 247.00 242.38

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 46 100,286 194.00 220.00 201.57 171C 3 Round, eye of round (IM) 66 66,031 197.07 232.05 204.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 19,443 498.00 561.00 518.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 32,246 454.00 512.00 470.12 180 3 Loin, strip, bnls, 0x1 39 82,130 520.00 600.00 538.21 184 1 Loin, top butt, bnls, heavy 37 30,397 293.00 320.00 303.34 184 3 Loin, top butt, boneless 61 74,303 308.00 341.50 322.58 185A 4 Loin, bottom sirloin, flap 51 86,816 432.06 521.00 463.58 185B 1 Loin, ball-tip, bnls, heavy 34 25,798 305.00 340.00 320.89 185C 1 Loin, sirloin, tri-tip (IM) 5 1,975 360.00 366.00 362.25 185D 4 Loin, tri-tip, pld (IM) 23 12,585 485.00 511.33 497.68 189A 4 Loin, tndrloin, trmd, heavy 77 58,835 900.00 938.00 925.48 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 21 15,227 464.07 503.00 487.73 ------------------------------------------------------------------------------- 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 7 9,649 507.83 540.00 531.40 112A 3 Rib, ribeye, bnls, light 28 46,037 579.68 630.34 599.93 112A 3 Rib, ribeye, bnls, heavy 43 110,483 580.66 627.00 596.89 113C 1 Chuck, semi-bnls, neck/off 7 17,484 198.00 205.00 203.42 114 1 Chuck, shoulder clod 11 18,102 185.00 210.83 198.28 114A 3 Chuck, shoulder clod, trmd 17 71,577 194.75 220.00 196.81 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 11,164 382.00 404.00 386.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 156,447 219.00 235.00 222.79 116B 1 Chuck, chuck tender (IM) 18 33,843 201.00 225.00 208.85

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 100,889 203.00 212.00 203.95 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 12 53,072 300.34 340.00 314.06 160 1 Round, bone-in 161 1 Round, boneless 4 9,304 200.00 230.00 216.62

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 19,038 208.00 230.00 211.64 168 1 Round, top inside round 22 53,768 188.00 220.62 200.12 168 3 Round, top inside round 18 62,098 199.00 225.00 207.74 169 5 Round, top inside, denuded 11 6,720 244.00 255.00 246.94

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 1,650 180.00 205.00 193.46 171B 3 Round, outside round 17 60,854 192.50 210.00 201.44 171C 3 Round, eye of round (IM) 15 16,683 200.00 225.00 204.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 10,276 500.00 550.50 534.04 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 27 33,944 500.00 547.68 527.49 184 1 Loin, top butt, bnls, heavy 19 25,999 260.00 269.00 261.35 184 3 Loin, top butt, boneless 32 61,858 266.00 290.00 275.80 185A 4 Loin, bottom sirloin, flap 10 30,489 448.88 515.00 479.11 185B 1 Loin, ball-tip, bnls, heavy 26 42,305 275.00 300.00 282.31 185C 1 Loin, sirloin, tri-tip (IM) 11 18,722 299.95 309.00 300.28 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 10,645 860.00 895.50 883.03 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,535 450.50 470.00 462.66 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 18,336 90.00 103.00 93.47 121D 4 Plate, Inside Skirt (IM) 26 49,821 377.00 402.00 386.94 121C 4 Plate, Outside Skirt (IM) 26 43,730 419.00 506.00 464.92 121E 6 Outside Skirt, pld (IM) 6 10,564 525.00 725.00 575.95

Cap, Wedge Meat & (IM) Lean 46 79,152 210.00 246.00 225.36

Pectoral Meat 22 21,822 226.00 251.00 234.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 50 204,295 165.00 181.00 176.81 Ground Beef 75% Ground Beef 81% 65 364,937 180.30 207.00 187.42 Ground Beef 85% Ground Beef 90% Ground Beef 93% 20 113,950 229.50 252.00 241.26 Ground Beef Chuck 80% 26 178,467 184.67 202.00 191.49 Ground Beef Round 85% 31 119,740 215.25 223.00 220.83 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% 9 53,827 191.25 206.25 193.39 Blended Ground Beef 85% 0 0 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 0 0 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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