USDA Boxed Beef Cutout Closing Prices for June 5

June 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: 230.99 221.89 Change from prior day: (1.12) (1.97) ------------------------------------------------------------------------------- Choice/Select spread: 9.11

Total Load Count (Cuts, Trimmings, Grids): 205 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 357.69 347.78 Primal Chuck 188.44 181.82 Primal Round 179.78 179.27 Primal Loin 314.29 287.41 Primal Brisket 195.37 194.80 Primal Short Plate 178.43 178.43 Primal Flank 151.87 146.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/04 106 64 10 36 215 232.11 223.86 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.70 222.97 -------------------------------------------------------------------------------- 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 81.42 loads 3,256,686 pounds Select Cuts 77.79 loads 3,111,578 pounds Trimmings 6.41 loads 256,540 pounds Ground Beef 39.37 load 1,574,929 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 21 21,762 675.00 723.00 694.87 112A 3 Rib, ribeye, bnls, light 12 18,747 740.00 795.00 775.32 112A 3 Rib, ribeye, bnls, heavy 47 126,385 738.00 795.00 762.22 113C 1 Chuck, semi-bnls, neck/off 8 42,041 232.00 256.50 239.91 114 1 Chuck, shoulder clod 15 29,817 221.03 251.98 231.13 114A 3 Chuck, shoulder clod, trmd 36 99,776 248.70 272.11 253.99 114D 3 Chuck, clod, top blade 5 7,199 325.41 370.00 331.69 114E 3 Chuck, clod, arm roast 13 28,524 254.26 271.00 261.28 114F 5 Chuck, clod tender (IM) 10 5,484 534.00 596.00 581.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 103,530 261.00 280.05 268.57 116B 1 Chuck, chuck tender (IM) 13 28,472 244.00 259.00 245.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 184,247 281.65 317.00 295.67 120A 3 Brisket, point/off, bnls 13 19,098 505.00 550.00 538.90 123A 3 Short Plate, short rib 13 19,788 485.00 522.00 495.87 130 4 Chuck, short rib 29 36,280 316.50 370.00 336.99 160 1 Round, bone-in 4 1,564 217.50 226.50 221.84 161 1 Round, boneless 3 3,037 245.00 245.00 245.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 49 125,446 245.00 281.42 252.29 168 1 Round, top inside round 33 326,171 208.04 239.75 210.28 168 3 Round, top inside round 39 474,872 209.00 230.50 217.83 169 5 Round, top inside, denuded 12 22,129 254.25 272.00 257.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 11,436 208.00 230.50 212.43 171B 3 Round, outside round 52 333,229 219.88 240.00 224.28 171C 3 Round, eye of round (IM) 41 80,028 241.00 265.25 248.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 224,879 568.85 670.00 610.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 18,399 540.00 630.00 557.71 180 3 Loin, strip, bnls, 0x1 39 185,470 600.00 667.00 625.46 184 1 Loin, top butt, bnls, heavy 6 41,641 325.00 362.00 326.35 184 3 Loin, top butt, boneless 20 51,469 390.00 430.00 411.32 185A 4 Loin, bottom sirloin, flap 30 114,316 505.00 556.50 525.37 185B 1 Loin, ball-tip, bnls, heavy 9 15,187 262.00 281.98 264.50 185C 1 Loin, sirloin, tri-tip (IM) 12 27,778 337.50 380.00 353.95 185D 4 Loin, tri-tip, pld (IM) 18 32,202 470.00 540.00 500.63 189A 4 Loin, tndrloin, trmd, heavy 33 109,016 990.00 1142.00 1024.75 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 19 19,116 584.00 608.00 594.83 ------------------------------------------------------------------------------- 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 12 96,493 631.50 686.00 657.76 112A 3 Rib, ribeye, bnls, light 15 47,229 727.95 760.00 740.95 112A 3 Rib, ribeye, bnls, heavy 22 57,144 712.00 761.00 722.60 113C 1 Chuck, semi-bnls, neck/off 5 66,940 232.00 240.50 232.91 114 1 Chuck, shoulder clod 6 8,374 224.96 240.00 235.28 114A 3 Chuck, shoulder clod, trmd 6 18,834 250.00 269.98 252.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 20,557 379.75 530.00 452.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 1,063,175 247.00 276.00 252.23 116B 1 Chuck, chuck tender (IM) 9 13,333 244.00 250.00 247.61

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 216,368 293.00 314.98 300.52 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 5,006 460.00 496.00 480.03 130 4 Chuck, short rib 9 13,836 305.00 340.00 318.35 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 23,449 246.00 265.24 250.18 168 1 Round, top inside round 20 128,476 207.34 229.98 210.11 168 3 Round, top inside round 18 116,092 217.00 230.00 221.96 169 5 Round, top inside, denuded 7 45,117 253.00 274.74 254.64

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 37,800 208.64 239.00 211.26 171B 3 Round, outside round 22 113,641 220.00 240.98 224.06 171C 3 Round, eye of round (IM) 29 45,185 240.10 259.61 248.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 38,696 518.81 620.00 557.54 175 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 16 34,992 545.00 628.00 594.81 184 1 Loin, top butt, bnls, heavy 24 195,617 287.00 324.74 290.28 184 3 Loin, top butt, boneless 20 70,614 307.00 335.50 315.18 185A 4 Loin, bottom sirloin, flap 11 25,871 469.70 514.00 491.20 185B 1 Loin, ball-tip, bnls, heavy 18 80,981 238.00 269.00 252.58 185C 1 Loin, sirloin, tri-tip (IM) 16 84,942 334.00 365.50 343.48 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 40 275,446 935.00 1075.50 953.03 191A 4 Loin, butt tender, trimmed 6 7,444 998.00 1015.00 1001.48 193 4 Flank, flank steak (IM) 10 17,269 552.29 600.00 559.47 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 3,838 111.00 140.00 121.03 121D 4 Plate, Inside Skirt (IM) 17 39,645 419.00 441.63 428.62 121C 4 Plate, Outside Skirt (IM) 20 25,434 570.00 646.00 610.63 121E 6 Outside Skirt, pld (IM) 7 8,180 785.00 906.00 847.88

Cap, Wedge Meat & (IM) Lean 36 119,120 264.88 304.00 284.23

Pectoral Meat 17 29,988 262.00 300.00 278.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 381,255 167.40 210.98 176.79 Ground Beef 75% Ground Beef 81% 52 808,234 177.25 225.98 185.22 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 21,707 273.34 306.80 282.30 Ground Beef Chuck 80% 10 53,194 207.00 255.00 222.04 Ground Beef Round 85% 8 52,721 263.95 278.90 272.04 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% 17 88,100 210.20 257.00 234.62 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 17 256,540 127.00 131.00 128.78 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.