USDA Boxed Beef Cutout Midday 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 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: 232.59 223.40 Change from prior day: 0.08 1.05 ------------------------------------------------------------------------------- Choice/Select spread: 9.19

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 363.62 349.26 Primal Chuck 187.79 186.21 Primal Round 182.23 182.51 Primal Loin 314.91 284.32 Primal Brisket 199.31 188.79 Primal Short Plate 181.31 181.31 Primal Flank 152.76 148.90 -------------------------------------------------------------------------------- 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 46.38 loads 1,855,390 pounds Select Cuts 33.86 loads 1,354,353 pounds Trimmings 1.01 loads 40,380 pounds Ground Beef 32.17 load 1,286,714 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 17 41,993 675.00 726.50 707.15 112A 3 Rib, ribeye, bnls, light 14 12,112 765.00 806.50 786.19 112A 3 Rib, ribeye, bnls, heavy 33 44,368 765.00 801.00 783.56 113C 1 Chuck, semi-bnls, neck/off 4 2,413 243.00 259.50 251.96 114 1 Chuck, shoulder clod 10 29,184 238.00 254.00 240.39 114A 3 Chuck, shoulder clod, trmd 30 52,287 250.00 274.98 254.73 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 4 27,361 260.00 275.00 266.94 114F 5 Chuck, clod tender (IM) 7 2,934 564.00 590.00 587.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 84,955 258.00 296.00 272.84 116B 1 Chuck, chuck tender (IM) 25 95,970 240.80 266.00 251.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 115,724 285.00 307.00 300.54 120A 3 Brisket, point/off, bnls 15 28,943 528.75 550.00 535.29 123A 3 Short Plate, short rib 23 53,454 443.00 522.00 495.19 130 4 Chuck, short rib 13 30,156 306.22 378.00 344.09 160 1 Round, bone-in 4 6,516 220.00 229.50 224.87 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 36 85,532 250.79 280.00 254.36 168 1 Round, top inside round 27 64,543 210.00 239.00 220.77 168 3 Round, top inside round 16 118,813 220.00 230.00 226.79 169 5 Round, top inside, denuded 18 24,338 260.62 278.50 268.89

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,026 212.00 235.75 216.63 171B 3 Round, outside round 29 96,185 224.62 242.00 230.52 171C 3 Round, eye of round (IM) 32 107,266 246.00 267.05 251.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 46,233 610.79 680.25 619.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 9,471 558.75 616.00 575.68 180 3 Loin, strip, bnls, 0x1 22 59,503 607.00 640.00 622.47 184 1 Loin, top butt, bnls, heavy 14 8,817 330.00 360.00 354.31 184 3 Loin, top butt, boneless 16 157,295 376.00 411.50 377.79 185A 4 Loin, bottom sirloin, flap 18 74,045 513.75 561.50 519.63 185B 1 Loin, ball-tip, bnls, heavy 22 20,408 265.00 301.28 267.36 185C 1 Loin, sirloin, tri-tip (IM) 22 93,136 345.00 391.00 345.98 185D 4 Loin, tri-tip, pld (IM) 12 7,772 475.00 544.00 496.75 189A 4 Loin, tndrloin, trmd, heavy 25 24,385 1018.75 1126.00 1025.43 191A 4 Loin, butt tender, trimmed 5 1,875 1000.00 1060.00 1025.53 193 4 Flank, flank steak (IM) 7 5,584 591.00 611.50 598.48 ------------------------------------------------------------------------------- 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 10 6,584 648.84 684.00 661.57 112A 3 Rib, ribeye, bnls, light 8 14,014 718.00 760.00 734.32 112A 3 Rib, ribeye, bnls, heavy 32 82,025 709.00 765.00 747.36 113C 1 Chuck, semi-bnls, neck/off 9 53,124 240.00 250.00 243.29 114 1 Chuck, shoulder clod 8 17,311 235.67 246.50 242.33 114A 3 Chuck, shoulder clod, trmd 16 47,978 247.60 274.98 255.07 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 6,392 490.30 520.00 513.19 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 180,759 258.34 279.30 271.83 116B 1 Chuck, chuck tender (IM) 18 52,971 247.49 261.00 253.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 22,064 282.00 319.00 299.92 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 9,806 443.34 495.00 478.93 130 4 Chuck, short rib 9 15,572 302.00 341.00 321.39 160 1 Round, bone-in 161 1 Round, boneless 6 7,956 230.00 242.00 236.88

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 35,414 247.00 276.00 254.81 168 1 Round, top inside round 21 39,588 210.00 234.98 217.01 168 3 Round, top inside round 13 36,877 221.62 237.00 230.57 169 5 Round, top inside, denuded 9 7,766 260.11 276.50 264.13

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 17,301 215.00 236.00 218.03 171B 3 Round, outside round 20 35,236 224.19 238.00 229.66 171C 3 Round, eye of round (IM) 14 28,286 249.00 259.11 252.97 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 33,588 550.79 615.00 577.65 175 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 49,279 567.41 621.00 578.58 184 1 Loin, top butt, bnls, heavy 12 45,117 288.15 305.00 292.15 184 3 Loin, top butt, boneless 17 31,161 315.00 352.98 316.37 185A 4 Loin, bottom sirloin, flap 11 156,148 464.00 515.00 472.22 185B 1 Loin, ball-tip, bnls, heavy 15 18,664 258.00 269.25 263.07 185C 1 Loin, sirloin, tri-tip (IM) 4 23,720 335.00 355.00 347.17 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 19,980 945.00 1055.50 1007.21 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 6 5,376 561.73 611.00 573.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 14,432 119.61 135.00 127.96 121D 4 Plate, Inside Skirt (IM) 15 29,504 427.00 456.59 440.74 121C 4 Plate, Outside Skirt (IM) 8 8,915 616.60 645.00 624.36 121E 6 Outside Skirt, pld (IM) 10 14,854 810.00 920.00 833.63

Cap, Wedge Meat & (IM) Lean 30 70,322 270.00 301.00 274.64

Pectoral Meat 25 63,992 259.00 301.00 276.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 178,362 175.00 219.00 186.89 Ground Beef 75% Ground Beef 81% 73 405,624 189.80 250.00 200.14 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 23 63,293 281.00 289.50 288.09 Ground Beef Chuck 80% 38 248,690 200.05 265.00 216.78 Ground Beef Round 85% 32 105,086 261.75 268.00 267.22 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% 6 50,288 208.00 237.00 225.08 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 0 0 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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