Breaking News

Tweet TWEET

USDA Boxed Beef Cutout Closing Prices for June 4

June 4 (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: 232.11 223.86 Change from prior day: (0.55) 0.01 ------------------------------------------------------------------------------- Choice/Select spread: 8.25

Total Load Count (Cuts, Trimmings, Grids): 215 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 356.49 345.38 Primal Chuck 190.08 187.57 Primal Round 180.26 179.27 Primal Loin 317.54 290.68 Primal Brisket 196.38 193.89 Primal Short Plate 177.06 177.06 Primal Flank 152.31 146.70 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/03 66 54 10 21 150 232.66 223.85 06/02 71 39 9 25 144 232.43 221.48 05/30 53 49 10 23 135 232.66 221.90 05/29 110 71 7 28 216 233.65 223.77 05/28 91 72 9 41 213 234.31 224.15 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 233.14 223.03 -------------------------------------------------------------------------------- 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 106.30 loads 4,251,813 pounds Select Cuts 63.55 loads 2,542,131 pounds Trimmings 9.97 loads 398,727 pounds Ground Beef 35.62 load 1,424,608 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 43 84,263 677.30 711.00 682.09 112A 3 Rib, ribeye, bnls, light 19 16,784 751.50 789.65 776.74 112A 3 Rib, ribeye, bnls, heavy 161 105,514 744.00 793.00 774.76 113C 1 Chuck, semi-bnls, neck/off 8 10,278 232.00 249.00 241.32 114 1 Chuck, shoulder clod 14 40,205 233.00 245.00 237.37 114A 3 Chuck, shoulder clod, trmd 66 198,691 245.00 261.00 248.38 114D 3 Chuck, clod, top blade 6 23,609 330.00 390.17 339.61 114E 3 Chuck, clod, arm roast 7 39,121 259.80 276.00 263.06 114F 5 Chuck, clod tender (IM) 13 16,004 530.00 596.00 561.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 121 377,058 259.00 286.00 270.33 116B 1 Chuck, chuck tender (IM) 52 138,995 240.00 260.00 245.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 126 264,390 289.90 316.00 296.36 120A 3 Brisket, point/off, bnls 18 20,736 505.00 554.00 540.62 123A 3 Short Plate, short rib 43 43,273 460.00 522.00 507.57 130 4 Chuck, short rib 47 41,815 305.00 372.48 338.83 160 1 Round, bone-in 8 11,650 220.00 253.72 226.35 161 1 Round, boneless 4 4,049 230.00 240.00 235.10

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 123 197,039 239.00 269.50 251.83 168 1 Round, top inside round 121 650,729 208.00 225.00 211.18 168 3 Round, top inside round 37 309,510 213.77 236.00 218.05 169 5 Round, top inside, denuded 22 30,037 252.25 280.00 260.40

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 8,401 210.00 235.00 220.65 171B 3 Round, outside round 74 129,480 218.00 242.00 224.73 171C 3 Round, eye of round (IM) 80 118,438 243.00 267.05 249.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 43,294 620.21 695.00 631.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 11,135 578.00 628.00 585.69 180 3 Loin, strip, bnls, 0x1 104 111,173 625.00 695.00 654.34 184 1 Loin, top butt, bnls, heavy 23 15,840 350.00 360.00 357.92 184 3 Loin, top butt, boneless 66 81,365 392.25 430.00 413.75 185A 4 Loin, bottom sirloin, flap 55 52,845 511.50 541.00 524.08 185B 1 Loin, ball-tip, bnls, heavy 42 52,549 259.60 284.50 266.09 185C 1 Loin, sirloin, tri-tip (IM) 16 106,927 340.43 370.00 355.80 185D 4 Loin, tri-tip, pld (IM) 32 19,524 465.00 550.72 509.30 189A 4 Loin, tndrloin, trmd, heavy 92 265,170 990.00 1139.00 1014.49 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 22 14,086 568.52 608.00 593.99 ------------------------------------------------------------------------------- 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 18 82,045 633.00 684.00 645.45 112A 3 Rib, ribeye, bnls, light 16 24,787 710.00 760.00 746.75 112A 3 Rib, ribeye, bnls, heavy 27 44,379 705.00 763.00 756.15 113C 1 Chuck, semi-bnls, neck/off 16 25,819 230.00 245.00 238.13 114 1 Chuck, shoulder clod 14 24,725 224.93 245.00 235.91 114A 3 Chuck, shoulder clod, trmd 19 62,539 232.24 260.00 246.60 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 21 20,547 490.63 590.00 502.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 321,057 252.05 281.50 257.32 116B 1 Chuck, chuck tender (IM) 16 23,457 245.00 258.00 247.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 374,051 287.00 316.00 291.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 5,468 459.85 495.00 466.24 130 4 Chuck, short rib 3 2,431 304.00 330.00 321.95 160 1 Round, bone-in 161 1 Round, boneless 8 12,902 230.00 241.00 230.83

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 41,024 244.00 260.00 246.95 168 1 Round, top inside round 51 320,132 208.00 224.00 210.07 168 3 Round, top inside round 40 171,181 213.77 230.00 217.86 169 5 Round, top inside, denuded 6 4,152 262.00 262.00 262.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 54,198 208.00 214.00 208.72 171B 3 Round, outside round 24 89,861 219.00 232.31 222.33 171C 3 Round, eye of round (IM) 21 51,504 239.00 251.50 245.91 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 43,786 530.20 620.00 576.26 175 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 21 21,906 548.00 629.00 587.33 184 1 Loin, top butt, bnls, heavy 22 181,658 288.77 305.00 293.41 184 3 Loin, top butt, boneless 30 113,082 298.00 330.00 307.73 185A 4 Loin, bottom sirloin, flap 6 8,025 463.00 505.00 486.49 185B 1 Loin, ball-tip, bnls, heavy 12 22,466 250.00 270.00 262.45 185C 1 Loin, sirloin, tri-tip (IM) 10 92,192 313.00 351.60 332.84 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 32 42,537 975.00 1068.00 1001.63 191A 4 Loin, butt tender, trimmed 3 4,044 957.38 1020.00 969.13 193 4 Flank, flank steak (IM) 10 7,531 548.00 598.85 569.96 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 31,824 107.31 150.00 124.10 121D 4 Plate, Inside Skirt (IM) 21 53,579 409.00 440.55 428.05 121C 4 Plate, Outside Skirt (IM) 37 80,439 575.00 656.00 597.53 121E 6 Outside Skirt, pld (IM) 13 33,487 785.00 875.05 810.45

Cap, Wedge Meat & (IM) Lean 56 271,161 273.75 305.00 279.25

Pectoral Meat 25 44,840 270.00 305.40 285.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 57 243,128 190.00 220.00 198.90 Ground Beef 75% Ground Beef 81% 85 452,660 208.25 245.00 213.97 Ground Beef 85% Ground Beef 90% Ground Beef 93% 28 98,598 287.05 320.00 297.24 Ground Beef Chuck 80% 30 124,951 230.20 249.96 238.81 Ground Beef Round 85% 40 131,417 259.80 300.00 270.27 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% 19 130,340 205.50 261.05 225.02 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 15 398,727 127.62 132.00 129.24 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.