USDA Boxed Beef Cutout Closing Prices for July 5

July 5 (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: 196.34 187.73 Change from prior day: (1.39) (0.74) ------------------------------------------------------------------------------- Choice/Select spread: 8.61

Total Load Count (Cuts, Trimmings, Grids): 161 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 314.86 280.66 Primal Chuck 159.66 156.08 Primal Round 160.35 158.11 Primal Loin 265.36 250.01 Primal Brisket 140.34 140.55 Primal Short Plate 142.72 145.24 Primal Flank 122.83 119.31 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/03 80 63 9 30 182 197.73 188.47 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.27 187.13 -------------------------------------------------------------------------------- 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 80.90 loads 3,236,086 pounds Select Cuts 40.43 loads 1,617,258 pounds Trimmings 16.14 loads 645,564 pounds Ground Beef 23.24 load 929,696 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 22 52,560 610.00 653.00 623.75 112A 3 Rib, ribeye, bnls, light 9 20,340 677.00 725.00 687.79 112A 3 Rib, ribeye, bnls, heavy 83 243,645 639.00 745.00 700.10 113C 1 Chuck, semi-bnls, neck/off 5 8,658 200.00 210.00 203.19 114 1 Chuck, shoulder clod 18 73,547 184.00 196.00 188.96 114A 3 Chuck, shoulder clod, trmd 35 107,540 191.00 220.00 197.90 114D 3 Chuck, clod, top blade 5 9,062 248.91 300.00 260.68 114E 3 Chuck, clod, arm roast 15 37,984 210.00 237.60 223.50 114F 5 Chuck, clod tender (IM) 10 24,053 400.00 427.50 411.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 160,402 217.06 237.00 231.67 116B 1 Chuck, chuck tender (IM) 21 28,603 205.33 215.00 209.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 56 228,640 202.40 219.50 206.51 120A 3 Brisket, point/off, bnls 17 23,679 345.19 363.61 357.81 123A 3 Short Plate, short rib 14 27,412 396.28 466.50 440.07 130 4 Chuck, short rib 19 24,340 300.94 345.00 320.68 160 1 Round, bone-in 161 1 Round, boneless 3 9,368 190.00 202.00 190.71

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 54 189,651 205.00 232.00 213.20 168 1 Round, top inside round 19 54,681 197.75 213.50 203.60 168 3 Round, top inside round 23 33,334 209.00 229.00 214.12 169 5 Round, top inside, denuded 30 129,419 227.06 252.00 245.18

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,541 180.00 199.00 192.53 171B 3 Round, outside round 42 228,878 194.98 227.60 205.23 171C 3 Round, eye of round (IM) 56 174,454 196.98 217.00 206.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 79,335 491.09 555.00 522.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 14 44,848 445.00 535.00 456.74 180 3 Loin, strip, bnls, 0x1 55 503,414 506.62 615.00 522.36 184 1 Loin, top butt, bnls, heavy 15 44,364 293.00 332.00 298.31 184 3 Loin, top butt, boneless 38 152,869 292.00 338.00 325.07 185A 4 Loin, bottom sirloin, flap 23 56,701 425.36 515.00 479.46 185B 1 Loin, ball-tip, bnls, heavy 18 27,654 317.50 342.00 322.22 185C 1 Loin, sirloin, tri-tip (IM) 9 31,002 311.50 388.00 323.93 185D 4 Loin, tri-tip, pld (IM) 14 14,201 485.00 509.77 496.54 189A 4 Loin, tndrloin, trmd, heavy 46 102,729 890.00 1021.50 928.86 191A 4 Loin, butt tender, trimmed 8 10,033 905.60 950.00 913.33 193 4 Flank, flank steak (IM) 31 31,151 473.00 502.50 485.40 ------------------------------------------------------------------------------- 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 7,074 526.00 540.00 533.03 112A 3 Rib, ribeye, bnls, light 17 24,673 590.00 625.00 603.67 112A 3 Rib, ribeye, bnls, heavy 40 51,106 570.00 616.00 590.46 113C 1 Chuck, semi-bnls, neck/off 5 2,383 200.05 205.00 201.70 114 1 Chuck, shoulder clod 6 17,957 179.00 191.70 187.82 114A 3 Chuck, shoulder clod, trmd 16 110,692 192.00 205.06 193.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 21 54,485 370.00 420.57 384.64 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 218,600 205.01 235.00 219.24 116B 1 Chuck, chuck tender (IM) 13 52,903 199.84 212.00 207.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 56,773 200.00 228.70 212.29 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 7,473 430.00 454.00 435.58 130 4 Chuck, short rib 13 23,835 293.00 339.00 304.28 160 1 Round, bone-in 161 1 Round, boneless 4 2,642 199.50 201.00 199.94

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 69,059 205.00 247.00 208.83 168 1 Round, top inside round 14 41,444 192.00 207.00 199.15 168 3 Round, top inside round 13 139,837 201.00 217.00 205.59 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 16,618 194.98 211.00 199.42 171C 3 Round, eye of round (IM) 13 23,429 197.00 210.00 201.10 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 34,684 495.22 550.00 517.46 175 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 12 60,855 493.64 535.00 514.88 184 1 Loin, top butt, bnls, heavy 9 15,107 248.50 274.60 257.80 184 3 Loin, top butt, boneless 25 133,080 251.79 290.00 265.38 185A 4 Loin, bottom sirloin, flap 3 1,667 479.43 500.00 488.76 185B 1 Loin, ball-tip, bnls, heavy 17 25,658 275.00 316.00 283.83 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 36 45,232 826.00 910.00 857.07 191A 4 Loin, butt tender, trimmed 5 4,038 800.00 880.00 811.03 193 4 Flank, flank steak (IM) 14 23,410 454.73 490.00 461.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 13,580 83.65 120.00 91.88 121D 4 Plate, Inside Skirt (IM) 23 48,244 372.00 402.00 391.02 121C 4 Plate, Outside Skirt (IM) 18 57,202 413.79 544.00 439.73 121E 6 Outside Skirt, pld (IM) 5 19,965 540.00 670.00 575.98

Cap, Wedge Meat & (IM) Lean 27 98,116 207.00 246.00 220.36

Pectoral Meat 31 60,504 207.00 240.50 229.35 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 169,043 159.42 181.00 167.39 Ground Beef 75% Ground Beef 81% 22 198,015 173.00 200.00 183.93 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 5 4,622 220.08 251.50 237.40 Ground Beef Chuck 80% 18 84,434 170.00 202.00 186.88 Ground Beef Round 85% 10 17,242 211.00 223.00 216.85 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 64,310 191.25 208.00 198.15 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 18 397,764 89.00 104.00 99.50 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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