USDA Boxed Beef Cutout Closing Prices for June 9

June 9 (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: 231.93 221.69 Change from prior day: 1.07 0.88 ------------------------------------------------------------------------------- Choice/Select spread: 10.24

Total Load Count (Cuts, Trimmings, Grids): 144 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 362.11 340.77 Primal Chuck 188.46 182.53 Primal Round 181.93 180.91 Primal Loin 313.44 286.58 Primal Brisket 197.20 196.60 Primal Short Plate 178.86 178.86 Primal Flank 151.85 149.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/06 82 47 7 37 173 230.86 220.81 06/05 81 78 6 39 205 230.99 221.89 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.81 222.38 -------------------------------------------------------------------------------- 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 69.84 loads 2,793,740 pounds Select Cuts 46.06 loads 1,842,270 pounds Trimmings 2.58 loads 103,241 pounds Ground Beef 25.44 load 1,017,443 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 35 102,197 674.60 720.00 685.41 112A 3 Rib, ribeye, bnls, light 7 32,809 765.00 805.00 780.53 112A 3 Rib, ribeye, bnls, heavy 38 111,456 742.00 795.00 762.15 113C 1 Chuck, semi-bnls, neck/off 10 37,759 240.00 264.00 246.25 114 1 Chuck, shoulder clod 11 57,607 230.00 244.00 242.26 114A 3 Chuck, shoulder clod, trmd 27 74,320 235.00 266.00 253.66 114D 3 Chuck, clod, top blade 11 10,441 322.30 380.00 352.05 114E 3 Chuck, clod, arm roast 22 120,102 245.24 274.00 258.08 114F 5 Chuck, clod tender (IM) 17 10,258 530.00 592.50 564.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 206,257 260.00 290.60 274.62 116B 1 Chuck, chuck tender (IM) 16 39,203 237.52 255.00 247.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 112,670 293.00 318.00 300.06 120A 3 Brisket, point/off, bnls 11 18,103 515.60 545.00 529.25 123A 3 Short Plate, short rib 20 59,901 472.30 522.00 500.49 130 4 Chuck, short rib 17 29,057 322.00 372.46 333.28 160 1 Round, bone-in 4 2,679 219.50 251.00 237.01 161 1 Round, boneless 4 4,178 229.50 256.80 244.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 65 277,861 240.00 268.00 250.35 168 1 Round, top inside round 32 138,329 210.00 225.00 212.18 168 3 Round, top inside round 33 114,276 214.00 237.46 221.69 169 5 Round, top inside, denuded 27 99,716 248.08 278.00 260.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 43,235 210.21 236.70 211.38 171B 3 Round, outside round 33 100,910 220.00 259.74 238.58 171C 3 Round, eye of round (IM) 45 127,556 238.00 265.00 249.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 169,765 575.00 683.00 617.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 7,748 590.00 617.00 594.72 180 3 Loin, strip, bnls, 0x1 28 106,349 611.00 676.00 628.32 184 1 Loin, top butt, bnls, heavy 11 13,956 330.00 360.00 337.62 184 3 Loin, top butt, boneless 30 109,609 385.00 440.00 401.25 185A 4 Loin, bottom sirloin, flap 23 51,890 497.00 530.00 510.02 185B 1 Loin, ball-tip, bnls, heavy 14 46,958 255.00 299.00 270.80 185C 1 Loin, sirloin, tri-tip (IM) 12 35,716 340.00 392.00 350.81 185D 4 Loin, tri-tip, pld (IM) 3 7,273 460.00 479.45 473.50 189A 4 Loin, tndrloin, trmd, heavy 44 78,535 990.00 1166.00 1034.85 191A 4 Loin, butt tender, trimmed 15 49,541 984.00 1057.00 990.06 193 4 Flank, flank steak (IM) 12 16,314 590.73 611.00 600.71 ------------------------------------------------------------------------------- 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 9 8,722 624.82 682.46 662.11 112A 3 Rib, ribeye, bnls, light 14 57,316 710.00 760.00 723.00 112A 3 Rib, ribeye, bnls, heavy 17 43,540 692.87 760.00 736.05 113C 1 Chuck, semi-bnls, neck/off 3 11,052 240.59 242.00 240.73 114 1 Chuck, shoulder clod 8 23,240 225.00 251.98 240.54 114A 3 Chuck, shoulder clod, trmd 12 22,056 236.00 261.74 254.37 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 10,622 490.00 520.00 507.66 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 37 423,282 252.00 280.00 260.52 116B 1 Chuck, chuck tender (IM) 7 5,983 242.00 253.40 248.65

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 82,484 293.00 310.00 295.55 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 10,809 495.00 502.00 498.58 130 4 Chuck, short rib 6 53,683 295.00 332.00 297.96 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 54,980 243.45 257.00 245.33 168 1 Round, top inside round 18 138,356 209.00 225.00 211.75 168 3 Round, top inside round 12 109,101 220.00 231.12 225.12 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 167,932 220.00 235.00 225.33 171C 3 Round, eye of round (IM) 15 35,377 236.00 260.00 249.68 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 18,849 530.00 630.00 566.27 175 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 19 95,006 538.00 630.00 565.10 184 1 Loin, top butt, bnls, heavy 6 8,586 305.00 316.00 309.02 184 3 Loin, top butt, boneless 14 54,008 298.00 336.12 311.39 185A 4 Loin, bottom sirloin, flap 4 7,419 480.73 500.00 494.88 185B 1 Loin, ball-tip, bnls, heavy 12 29,638 238.00 268.00 255.92 185C 1 Loin, sirloin, tri-tip (IM) 4 21,115 308.00 350.00 321.53 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 13 12,206 951.00 1060.52 1006.60 191A 4 Loin, butt tender, trimmed 13 60,736 948.00 992.46 957.37 193 4 Flank, flank steak (IM) 6 3,235 575.00 604.91 594.05 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 30,413 118.50 150.00 122.69 121D 4 Plate, Inside Skirt (IM) 13 44,010 417.00 455.00 430.99 121C 4 Plate, Outside Skirt (IM) 10 11,760 580.00 622.46 606.75 121E 6 Outside Skirt, pld (IM) 8 24,029 799.00 906.00 812.68

Cap, Wedge Meat & (IM) Lean 38 117,784 275.00 301.00 280.35

Pectoral Meat 21 49,115 259.00 300.00 274.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 198,126 170.00 219.00 196.28 Ground Beef 75% Ground Beef 81% 29 326,828 194.00 250.00 204.29 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 11 48,135 282.00 306.00 299.80 Ground Beef Chuck 80% 8 92,792 220.00 255.00 224.09 Ground Beef Round 85% 11 59,343 267.00 289.00 276.22 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 16 102,716 218.25 261.00 237.91 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 103,241 129.00 130.50 129.71 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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