USDA Boxed Beef Cutout Closing Prices for June 11

June 11 (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: 231.82 222.95 Change from prior day: (0.69) 0.60 ------------------------------------------------------------------------------- Choice/Select spread: 8.87

Total Load Count (Cuts, Trimmings, Grids): 193 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 362.13 348.59 Primal Chuck 187.24 185.70 Primal Round 182.48 182.64 Primal Loin 312.89 283.41 Primal Brisket 199.21 188.67 Primal Short Plate 180.84 180.84 Primal Flank 152.12 148.43 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/10 81 65 13 27 185 232.51 222.35 06/09 70 46 3 25 144 231.93 221.69 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.68 222.12 -------------------------------------------------------------------------------- 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 81.60 loads 3,263,977 pounds Select Cuts 55.48 loads 2,219,202 pounds Trimmings 8.31 loads 332,238 pounds Ground Beef 47.31 load 1,892,252 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 46 55,268 675.00 726.50 707.19 112A 3 Rib, ribeye, bnls, light 20 20,901 765.00 806.50 791.74 112A 3 Rib, ribeye, bnls, heavy 153 104,345 725.70 809.21 781.72 113C 1 Chuck, semi-bnls, neck/off 9 15,596 240.50 263.50 247.63 114 1 Chuck, shoulder clod 17 44,684 238.00 254.00 241.98 114A 3 Chuck, shoulder clod, trmd 70 224,575 248.00 274.98 255.54 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 7 30,381 260.00 280.00 266.99 114F 5 Chuck, clod tender (IM) 11 8,067 564.00 590.00 577.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 128 235,063 258.00 296.00 275.85 116B 1 Chuck, chuck tender (IM) 53 117,709 240.80 266.00 251.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 111 188,784 285.00 320.00 301.23 120A 3 Brisket, point/off, bnls 18 30,501 528.75 570.00 535.38 123A 3 Short Plate, short rib 50 71,362 443.00 522.00 499.14 130 4 Chuck, short rib 51 46,836 306.22 378.00 341.79 160 1 Round, bone-in 5 6,909 220.00 250.00 226.30 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 123 157,837 245.00 280.00 255.50 168 1 Round, top inside round 114 153,296 204.39 239.00 220.33 168 3 Round, top inside round 28 161,722 213.72 241.00 227.07 169 5 Round, top inside, denuded 25 31,449 258.00 278.50 268.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 10 10,547 212.00 235.75 218.97 171B 3 Round, outside round 72 138,536 221.85 242.00 231.38 171C 3 Round, eye of round (IM) 104 137,752 244.65 275.00 251.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 60,352 600.00 661.00 619.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 16 13,191 558.75 616.00 573.15 180 3 Loin, strip, bnls, 0x1 94 176,150 607.00 680.06 625.56 184 1 Loin, top butt, bnls, heavy 19 10,340 330.00 360.00 353.09 184 3 Loin, top butt, boneless 72 184,966 376.00 426.00 383.85 185A 4 Loin, bottom sirloin, flap 46 121,557 508.00 556.00 517.48 185B 1 Loin, ball-tip, bnls, heavy 42 62,660 260.00 301.28 268.46 185C 1 Loin, sirloin, tri-tip (IM) 27 97,197 345.00 411.21 346.59 185D 4 Loin, tri-tip, pld (IM) 34 19,876 475.00 544.00 497.19 189A 4 Loin, tndrloin, trmd, heavy 89 170,658 980.00 1126.00 998.05 191A 4 Loin, butt tender, trimmed 6 3,012 993.00 1060.00 1013.25 193 4 Flank, flank steak (IM) 18 13,874 555.69 616.00 588.10 ------------------------------------------------------------------------------- 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 16 18,735 648.84 685.79 674.18 112A 3 Rib, ribeye, bnls, light 14 18,703 718.00 760.00 737.07 112A 3 Rib, ribeye, bnls, heavy 40 88,654 709.00 770.00 746.10 113C 1 Chuck, semi-bnls, neck/off 14 69,839 240.00 265.00 244.25 114 1 Chuck, shoulder clod 16 51,177 235.67 255.00 242.66 114A 3 Chuck, shoulder clod, trmd 21 136,027 247.60 274.98 255.28 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 10,232 488.00 540.00 513.29 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 226,778 255.00 290.00 271.59 116B 1 Chuck, chuck tender (IM) 22 61,029 247.49 265.00 253.80

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 41,625 276.00 319.00 291.79 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 12,750 443.34 498.00 479.38 130 4 Chuck, short rib 20 20,490 302.00 341.00 324.71 160 1 Round, bone-in 161 1 Round, boneless 8 9,159 227.00 242.00 235.76

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 50,057 245.42 276.00 255.09 168 1 Round, top inside round 30 61,191 210.00 234.98 217.57 168 3 Round, top inside round 23 116,854 221.62 237.00 229.47 169 5 Round, top inside, denuded 11 8,927 260.11 280.00 266.10

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 22,979 215.00 236.00 219.57 171B 3 Round, outside round 30 63,092 220.00 238.00 230.59 171C 3 Round, eye of round (IM) 23 41,930 240.00 265.00 252.99 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 52,239 526.00 615.00 573.34 175 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 25 55,531 561.47 650.00 577.55 184 1 Loin, top butt, bnls, heavy 26 57,909 288.15 310.00 293.50 184 3 Loin, top butt, boneless 25 61,853 315.00 352.98 321.79 185A 4 Loin, bottom sirloin, flap 15 158,615 450.00 515.00 472.48 185B 1 Loin, ball-tip, bnls, heavy 16 19,000 258.00 269.25 263.10 185C 1 Loin, sirloin, tri-tip (IM) 9 35,070 321.73 365.00 339.65 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 37 81,328 938.00 1055.50 969.78 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 7,528 514.00 611.00 568.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 26,145 119.11 150.00 125.23 121D 4 Plate, Inside Skirt (IM) 28 49,673 410.25 456.59 438.31 121C 4 Plate, Outside Skirt (IM) 14 17,847 580.00 645.00 610.78 121E 6 Outside Skirt, pld (IM) 11 23,446 810.00 920.00 824.97

Cap, Wedge Meat & (IM) Lean 51 238,727 270.00 301.00 274.87

Pectoral Meat 51 192,374 259.00 301.00 272.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 61 475,015 175.00 219.00 186.32 Ground Beef 75% Ground Beef 81% 80 431,690 189.80 250.00 200.22 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 27 74,995 281.00 290.50 288.27 Ground Beef Chuck 80% 44 341,935 200.00 265.00 213.59 Ground Beef Round 85% 35 111,104 261.50 271.00 267.01 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% Blended Ground Beef 81% 13 84,408 208.00 237.00 222.22 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 9 291,858 129.50 131.00 129.81 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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