USDA Boxed Beef Cutout Midday 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 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: 232.11 221.06 Change from prior day: 1.25 0.25 ------------------------------------------------------------------------------- Choice/Select spread: 11.05

Total Load Count (Cuts, Trimmings, Grids): 87 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 363.26 341.28 Primal Chuck 188.47 182.32 Primal Round 181.77 180.88 Primal Loin 314.23 283.85 Primal Brisket 196.45 196.26 Primal Short Plate 178.55 178.55 Primal Flank 151.08 149.37 -------------------------------------------------------------------------------- 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 50.07 loads 2,002,678 pounds Select Cuts 17.94 loads 717,633 pounds Trimmings 0.00 loads 0 pounds Ground Beef 19.44 load 777,440 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 28 91,799 674.60 720.00 684.85 112A 3 Rib, ribeye, bnls, light 7 39,711 715.00 805.00 768.81 112A 3 Rib, ribeye, bnls, heavy 22 54,970 746.00 795.00 771.09 113C 1 Chuck, semi-bnls, neck/off 6 27,116 243.80 255.00 244.49 114 1 Chuck, shoulder clod 6 39,194 230.00 244.00 242.42 114A 3 Chuck, shoulder clod, trmd 16 57,068 235.00 259.00 252.88 114D 3 Chuck, clod, top blade 5 3,536 330.97 375.00 362.63 114E 3 Chuck, clod, arm roast 17 86,443 245.24 272.00 258.63 114F 5 Chuck, clod tender (IM) 15 9,399 530.00 592.50 566.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 162,971 260.00 290.60 276.02 116B 1 Chuck, chuck tender (IM) 11 23,965 237.52 255.00 245.07

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 22,328 293.00 318.00 296.70 120A 3 Brisket, point/off, bnls 9 12,980 515.60 545.00 526.22 123A 3 Short Plate, short rib 16 34,293 505.00 515.00 509.42 130 4 Chuck, short rib 13 27,405 322.00 368.00 332.56 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 165,262 240.00 268.00 250.59 168 1 Round, top inside round 24 100,707 210.00 225.00 212.53 168 3 Round, top inside round 17 75,410 214.00 233.00 220.82 169 5 Round, top inside, denuded 26 99,431 248.08 275.00 260.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 41,952 210.21 236.70 211.01 171B 3 Round, outside round 25 70,477 220.00 259.74 241.70 171C 3 Round, eye of round (IM) 32 89,301 238.00 262.50 247.70 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 112,644 575.00 670.00 613.18 175 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 20 67,683 620.00 660.00 633.38 184 1 Loin, top butt, bnls, heavy 11 13,956 330.00 360.00 337.62 184 3 Loin, top butt, boneless 24 103,790 385.00 440.00 400.78 185A 4 Loin, bottom sirloin, flap 21 47,533 497.00 530.00 508.45 185B 1 Loin, ball-tip, bnls, heavy 10 17,359 262.00 299.00 269.86 185C 1 Loin, sirloin, tri-tip (IM) 10 35,274 340.00 368.80 350.48 185D 4 Loin, tri-tip, pld (IM) 3 6,963 460.00 497.03 475.11 189A 4 Loin, tndrloin, trmd, heavy 34 54,858 990.00 1142.00 1034.99 191A 4 Loin, butt tender, trimmed 11 46,240 984.00 1043.08 986.65 193 4 Flank, flank steak (IM) 8 9,370 592.39 604.60 597.29 ------------------------------------------------------------------------------- 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 5 4,410 624.82 671.00 664.10 112A 3 Rib, ribeye, bnls, light 9 18,335 710.00 760.00 719.69 112A 3 Rib, ribeye, bnls, heavy 13 27,760 692.87 760.00 741.67 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 3,203 225.00 241.00 234.82 114A 3 Chuck, shoulder clod, trmd 3 5,848 236.00 261.74 248.99 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 13 9,940 490.00 520.00 507.81 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 16 65,393 252.00 280.00 260.75 116B 1 Chuck, chuck tender (IM) 3 3,657 242.00 252.00 246.40

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 58,577 293.00 310.00 293.44 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,641 495.00 496.00 495.46 130 4 Chuck, short rib 3 3,885 321.00 332.00 327.88 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 15,000 245.00 257.00 247.57 168 1 Round, top inside round 11 43,959 209.00 225.00 213.57 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 9 111,647 220.00 235.00 225.46 171C 3 Round, eye of round (IM) 8 16,851 236.00 256.00 241.94 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 11,031 530.00 630.00 557.16 175 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 10 70,266 538.00 620.00 552.27 184 1 Loin, top butt, bnls, heavy 5 7,485 305.00 311.00 308.00 184 3 Loin, top butt, boneless 7 18,206 298.00 335.00 313.29 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 7 17,422 238.00 268.00 249.88 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 7 8,009 951.00 1060.52 1013.58 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,648 575.00 604.91 596.71 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 7,884 122.00 150.00 132.91 121D 4 Plate, Inside Skirt (IM) 12 42,410 417.00 455.00 430.28 121C 4 Plate, Outside Skirt (IM) 4 4,740 585.00 604.00 601.27 121E 6 Outside Skirt, pld (IM) 8 24,029 799.00 906.00 812.68

Cap, Wedge Meat & (IM) Lean 26 58,740 275.00 301.00 280.99

Pectoral Meat 18 37,607 259.00 300.00 276.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 121,066 170.00 219.00 192.56 Ground Beef 75% Ground Beef 81% 25 315,854 194.00 211.70 203.44 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% 3 11,533 245.00 255.00 252.48 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% 11 54,640 219.00 261.00 244.67 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 0 0 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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