USDA Boxed Beef Cutout Midday 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 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: 232.43 224.50 Change from prior day: (0.23) 0.65 ------------------------------------------------------------------------------- Choice/Select spread: 7.92

Total Load Count (Cuts, Trimmings, Grids): 139 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 355.77 345.50 Primal Chuck 190.24 188.20 Primal Round 180.07 179.42 Primal Loin 319.54 292.84 Primal Brisket 196.21 193.37 Primal Short Plate 176.78 176.78 Primal Flank 152.31 146.64 -------------------------------------------------------------------------------- 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 61.21 loads 2,448,334 pounds Select Cuts 42.90 loads 1,715,969 pounds Trimmings 6.07 loads 242,877 pounds Ground Beef 28.80 load 1,151,972 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 13 65,037 677.30 711.00 678.24 112A 3 Rib, ribeye, bnls, light 16 14,628 751.50 789.65 777.44 112A 3 Rib, ribeye, bnls, heavy 42 49,003 750.00 790.00 772.75 113C 1 Chuck, semi-bnls, neck/off 5 7,237 232.00 245.00 238.91 114 1 Chuck, shoulder clod 8 28,652 233.00 245.00 237.80 114A 3 Chuck, shoulder clod, trmd 29 173,477 245.00 260.00 247.59 114D 3 Chuck, clod, top blade 3 4,674 345.00 390.17 370.15 114E 3 Chuck, clod, arm roast 3 19,199 264.50 276.00 265.76 114F 5 Chuck, clod tender (IM) 9 11,444 548.85 596.00 572.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 229,623 259.00 286.00 268.97 116B 1 Chuck, chuck tender (IM) 20 115,432 241.00 258.00 244.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 148,967 289.90 316.00 295.97 120A 3 Brisket, point/off, bnls 12 13,600 505.00 554.00 535.81 123A 3 Short Plate, short rib 19 28,691 460.00 520.00 507.82 130 4 Chuck, short rib 15 29,018 315.00 372.48 343.25 160 1 Round, bone-in 6 8,095 220.00 253.00 225.05 161 1 Round, boneless 4 4,049 230.00 240.00 235.10

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 38 82,456 239.00 269.50 251.84 168 1 Round, top inside round 43 255,700 208.00 224.00 210.18 168 3 Round, top inside round 18 153,176 213.77 236.00 218.06 169 5 Round, top inside, denuded 18 22,306 260.75 280.00 262.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 7,820 210.00 235.00 219.81 171B 3 Round, outside round 28 91,406 218.00 237.00 222.69 171C 3 Round, eye of round (IM) 30 61,718 245.50 260.00 249.34 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 42,256 620.21 684.55 630.52 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 4,975 578.00 628.00 587.80 180 3 Loin, strip, bnls, 0x1 30 33,363 629.00 695.00 654.30 184 1 Loin, top butt, bnls, heavy 15 12,934 350.00 360.00 358.78 184 3 Loin, top butt, boneless 20 58,218 392.25 430.00 416.31 185A 4 Loin, bottom sirloin, flap 21 25,600 511.50 541.00 524.87 185B 1 Loin, ball-tip, bnls, heavy 23 38,348 260.00 280.00 267.16 185C 1 Loin, sirloin, tri-tip (IM) 13 103,787 340.43 360.70 355.40 185D 4 Loin, tri-tip, pld (IM) 8 5,724 465.00 541.00 507.42 189A 4 Loin, tndrloin, trmd, heavy 30 62,617 1000.00 1110.11 1015.57 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 9,498 568.52 608.00 594.68 ------------------------------------------------------------------------------- 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 13 72,222 635.00 684.00 646.12 112A 3 Rib, ribeye, bnls, light 13 9,343 720.00 760.00 754.03 112A 3 Rib, ribeye, bnls, heavy 22 41,042 705.00 763.00 758.24 113C 1 Chuck, semi-bnls, neck/off 10 19,910 230.00 245.00 236.89 114 1 Chuck, shoulder clod 11 19,400 224.93 245.00 235.97 114A 3 Chuck, shoulder clod, trmd 15 36,711 239.23 260.00 250.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 13,975 490.63 590.00 498.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 242,426 253.00 281.00 257.50 116B 1 Chuck, chuck tender (IM) 12 18,643 245.00 258.00 248.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 286,513 287.00 316.00 290.96 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 7 11,938 230.00 241.00 230.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 14,275 246.00 257.00 249.35 168 1 Round, top inside round 37 228,630 208.00 224.00 209.76 168 3 Round, top inside round 19 78,744 213.77 226.00 218.67 169 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 171B 3 Round, outside round 19 63,977 219.00 226.00 222.51 171C 3 Round, eye of round (IM) 10 24,553 245.26 251.00 248.63 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 35,162 549.50 620.00 586.23 175 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 19 18,919 549.70 629.00 593.30 184 1 Loin, top butt, bnls, heavy 21 179,623 288.77 305.00 293.28 184 3 Loin, top butt, boneless 20 43,502 300.00 330.00 314.13 185A 4 Loin, bottom sirloin, flap 3 3,165 499.00 505.00 502.14 185B 1 Loin, ball-tip, bnls, heavy 9 16,878 256.75 281.28 263.64 185C 1 Loin, sirloin, tri-tip (IM) 6 57,430 313.00 344.00 332.07 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 19 15,174 1011.00 1066.00 1036.23 191A 4 Loin, butt tender, trimmed 3 4,044 957.38 1020.00 969.13 193 4 Flank, flank steak (IM) 8 4,316 548.00 598.85 580.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 24,976 120.00 150.00 127.03 121D 4 Plate, Inside Skirt (IM) 10 34,258 416.05 440.55 429.59 121C 4 Plate, Outside Skirt (IM) 26 65,300 575.00 656.00 593.76 121E 6 Outside Skirt, pld (IM) 7 21,291 790.00 825.00 808.75

Cap, Wedge Meat & (IM) Lean 37 128,310 277.50 296.00 282.33

Pectoral Meat 13 21,222 275.48 305.40 295.50 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 169,615 190.00 219.00 198.04 Ground Beef 75% Ground Beef 81% 78 406,269 208.25 240.00 214.32 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 25 97,251 287.05 320.00 297.34 Ground Beef Chuck 80% 29 108,869 230.20 249.96 239.21 Ground Beef Round 85% 36 104,534 259.80 300.00 270.01 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% 0 0 Blended Ground Beef 81% 10 117,500 205.50 257.00 225.08 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 9 242,877 127.62 132.00 129.01 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.

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