USDA Boxed Beef Cutout Midday 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 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: 196.63 188.02 Change from prior day: (1.10) (0.45) ------------------------------------------------------------------------------- Choice/Select spread: 8.61

Total Load Count (Cuts, Trimmings, Grids): 118 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.39 280.95 Primal Chuck 159.82 156.41 Primal Round 160.52 158.28 Primal Loin 265.96 250.69 Primal Brisket 140.32 139.70 Primal Short Plate 143.03 145.53 Primal Flank 122.84 119.39 -------------------------------------------------------------------------------- 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 68.23 loads 2,729,293 pounds Select Cuts 28.16 loads 1,126,569 pounds Trimmings 8.64 loads 345,755 pounds Ground Beef 12.77 load 510,849 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 50,351 610.00 653.00 623.31 112A 3 Rib, ribeye, bnls, light 3 10,601 677.00 706.00 683.70 112A 3 Rib, ribeye, bnls, heavy 78 224,295 671.15 745.00 701.18 113C 1 Chuck, semi-bnls, neck/off 5 8,658 200.00 210.00 203.19 114 1 Chuck, shoulder clod 14 66,259 185.00 196.00 189.25 114A 3 Chuck, shoulder clod, trmd 26 77,901 191.00 220.00 198.17 114D 3 Chuck, clod, top blade 4 8,384 248.91 300.00 259.39 114E 3 Chuck, clod, arm roast 13 31,282 210.00 237.60 221.21 114F 5 Chuck, clod tender (IM) 8 22,911 401.37 425.50 410.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 112,729 217.06 237.00 231.24 116B 1 Chuck, chuck tender (IM) 10 9,449 205.33 214.60 209.89

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 206,166 202.40 219.50 206.23 120A 3 Brisket, point/off, bnls 17 23,679 345.19 363.61 357.81 123A 3 Short Plate, short rib 8 9,709 396.28 453.00 445.44 130 4 Chuck, short rib 12 17,923 300.94 345.00 316.80 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 40 148,211 207.80 232.00 214.01 168 1 Round, top inside round 14 40,424 197.75 213.50 203.84 168 3 Round, top inside round 18 28,381 209.00 220.00 213.59 169 5 Round, top inside, denuded 29 119,207 227.06 252.00 245.19

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 4,171 177.00 207.00 190.15 171B 3 Round, outside round 35 158,482 198.00 227.60 207.27 171C 3 Round, eye of round (IM) 50 162,436 196.98 232.05 205.97 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 69,824 500.00 555.00 521.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 43,314 445.00 535.00 454.88 180 3 Loin, strip, bnls, 0x1 48 496,451 506.62 597.00 521.46 184 1 Loin, top butt, bnls, heavy 12 42,448 295.00 300.00 297.87 184 3 Loin, top butt, boneless 28 108,614 292.00 335.00 327.60 185A 4 Loin, bottom sirloin, flap 17 44,496 452.00 515.00 489.48 185B 1 Loin, ball-tip, bnls, heavy 14 25,527 317.50 338.00 322.00 185C 1 Loin, sirloin, tri-tip (IM) 5 1,846 360.00 385.00 371.57 185D 4 Loin, tri-tip, pld (IM) 11 12,204 485.00 509.77 498.03 189A 4 Loin, tndrloin, trmd, heavy 37 84,626 890.00 959.00 929.66 191A 4 Loin, butt tender, trimmed 6 9,675 905.60 950.00 913.23 193 4 Flank, flank steak (IM) 25 28,602 473.00 496.69 484.96 ------------------------------------------------------------------------------- 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 8 5,711 526.00 540.00 532.06 112A 3 Rib, ribeye, bnls, light 9 12,888 590.00 612.00 602.24 112A 3 Rib, ribeye, bnls, heavy 35 39,245 570.00 615.00 588.12 113C 1 Chuck, semi-bnls, neck/off 3 1,578 200.05 205.00 201.98 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 12 102,402 192.00 205.06 193.25 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 18,788 386.00 420.57 397.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 145,884 205.01 235.00 218.07 116B 1 Chuck, chuck tender (IM) 7 21,735 199.84 212.00 207.87

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 20,555 203.00 212.00 205.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,166 430.00 443.00 431.29 130 4 Chuck, short rib 5 9,727 300.34 315.23 304.50 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 56,399 205.72 247.00 209.21 168 1 Round, top inside round 12 40,333 192.00 207.00 198.97 168 3 Round, top inside round 10 136,606 202.00 217.00 205.58 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 4,695 199.00 208.00 202.89 171C 3 Round, eye of round (IM) 3 1,779 202.00 206.13 204.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 25,514 510.00 550.00 519.66 175 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 6 21,270 513.71 535.00 517.18 184 1 Loin, top butt, bnls, heavy 9 15,107 248.50 274.60 257.80 184 3 Loin, top butt, boneless 18 112,565 251.79 290.00 265.28 185A 4 Loin, bottom sirloin, flap 3 1,667 479.43 500.00 488.76 185B 1 Loin, ball-tip, bnls, heavy 11 18,400 275.00 316.00 285.05 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 31 39,071 826.00 910.00 857.93 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 13,373 457.00 490.00 461.17 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 5,226 90.00 120.00 105.03 121D 4 Plate, Inside Skirt (IM) 18 40,513 372.00 402.00 391.43 121C 4 Plate, Outside Skirt (IM) 12 40,267 425.00 511.00 444.63 121E 6 Outside Skirt, pld (IM) 3 15,140 540.00 550.60 546.02

Cap, Wedge Meat & (IM) Lean 20 89,311 218.27 235.50 221.02

Pectoral Meat 19 30,100 220.00 240.50 230.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 149,665 159.42 179.00 166.42 Ground Beef 75% Ground Beef 81% 14 98,600 175.00 198.00 181.91 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 4,501 220.08 251.50 237.44 Ground Beef Chuck 80% 14 79,731 178.80 202.00 186.58 Ground Beef Round 85% 9 12,712 211.00 223.00 216.94 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% 6 45,110 191.25 208.00 196.29 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 15 340,505 89.00 104.00 99.76 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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