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USDA Boxed Beef Cutout Closing Prices for June 13

June 13 (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: 231.87 223.72 Change from prior day: 0.98 0.12 ------------------------------------------------------------------------------- Choice/Select spread: 8.15

Total Load Count (Cuts, Trimmings, Grids): 173 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 365.94 348.88 Primal Chuck 188.04 184.91 Primal Round 185.23 182.94 Primal Loin 307.02 285.47 Primal Brisket 199.39 199.03 Primal Short Plate 180.15 180.15 Primal Flank 153.64 148.55 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/12 76 50 13 32 172 230.89 223.60 06/11 82 55 8 47 193 231.82 222.95 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.60 222.28 -------------------------------------------------------------------------------- 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 82.77 loads 3,310,779 pounds Select Cuts 37.05 loads 1,482,136 pounds Trimmings 3.26 loads 130,493 pounds Ground Beef 49.62 load 1,984,735 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 27 178,281 669.00 772.00 695.11 112A 3 Rib, ribeye, bnls, light 16 31,733 766.50 830.00 794.39 112A 3 Rib, ribeye, bnls, heavy 41 79,950 757.00 831.00 796.52 113C 1 Chuck, semi-bnls, neck/off 3 3,904 240.50 254.00 247.87 114 1 Chuck, shoulder clod 9 24,678 240.00 277.00 251.58 114A 3 Chuck, shoulder clod, trmd 21 79,246 249.37 277.13 267.16 114D 3 Chuck, clod, top blade 3 25,864 330.00 395.00 338.59 114E 3 Chuck, clod, arm roast 15 97,613 260.00 282.00 273.75 114F 5 Chuck, clod tender (IM) 11 8,929 540.60 595.70 585.83 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 43 205,396 265.00 304.60 286.65 116B 1 Chuck, chuck tender (IM) 13 26,421 253.00 275.00 260.14

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 261,709 300.00 325.00 304.17 120A 3 Brisket, point/off, bnls 7 8,158 520.00 561.00 532.01 123A 3 Short Plate, short rib 8 6,887 440.00 531.50 507.71 130 4 Chuck, short rib 15 24,025 304.00 371.20 338.94 160 1 Round, bone-in 3 2,620 226.00 227.00 226.18 161 1 Round, boneless 3 9,675 236.00 237.00 236.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 53 171,814 251.00 275.00 261.37 168 1 Round, top inside round 14 30,919 215.70 247.00 232.54 168 3 Round, top inside round 14 101,862 221.00 254.50 236.70 169 5 Round, top inside, denuded 21 84,366 265.00 291.00 270.90

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,915 224.50 240.50 227.48 171B 3 Round, outside round 34 138,454 230.00 266.00 244.50 171C 3 Round, eye of round (IM) 38 89,745 245.00 275.98 256.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 68,013 595.60 671.00 613.79 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,705 555.00 555.00 555.00 180 3 Loin, strip, bnls, 0x1 38 116,382 601.00 682.39 629.51 184 1 Loin, top butt, bnls, heavy 12 19,858 331.50 372.88 347.60 184 3 Loin, top butt, boneless 56 382,510 384.00 460.00 400.72 185A 4 Loin, bottom sirloin, flap 22 165,838 503.40 536.00 508.39 185B 1 Loin, ball-tip, bnls, heavy 21 113,473 260.00 285.00 272.71 185C 1 Loin, sirloin, tri-tip (IM) 10 24,719 345.00 382.00 366.51 185D 4 Loin, tri-tip, pld (IM) 8 7,312 470.00 551.50 505.81 189A 4 Loin, tndrloin, trmd, heavy 49 452,602 961.00 1190.00 975.87 191A 4 Loin, butt tender, trimmed 8 13,635 984.00 1079.97 989.29 193 4 Flank, flank steak (IM) 10 12,392 591.00 623.00 602.99 ------------------------------------------------------------------------------- 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 6 34,190 679.00 698.00 680.44 112A 3 Rib, ribeye, bnls, light 9 59,671 715.00 784.00 737.58 112A 3 Rib, ribeye, bnls, heavy 18 54,495 693.00 780.00 732.83 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 9,999 240.00 259.51 252.46 114A 3 Chuck, shoulder clod, trmd 11 81,290 250.00 277.13 263.63 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,318 520.00 537.39 522.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 168,197 258.00 296.00 275.02 116B 1 Chuck, chuck tender (IM) 11 19,455 255.00 275.00 259.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 224,981 290.00 318.00 302.96 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 20,042 443.34 516.00 470.75 130 4 Chuck, short rib 10 10,678 304.00 345.00 328.47 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 55,515 252.00 276.00 260.53 168 1 Round, top inside round 11 19,265 211.50 241.39 232.99 168 3 Round, top inside round 13 58,909 230.00 259.00 236.94 169 5 Round, top inside, denuded 3 1,772 271.58 279.97 273.11

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 25,505 210.00 240.39 223.34 171B 3 Round, outside round 12 41,250 228.00 250.00 238.34 171C 3 Round, eye of round (IM) 17 57,870 248.00 272.39 257.45 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 3,842 575.73 630.00 608.39 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 14 69,319 525.00 626.00 577.69 184 1 Loin, top butt, bnls, heavy 8 8,129 290.00 322.00 309.95 184 3 Loin, top butt, boneless 17 49,234 305.00 340.55 330.50 185A 4 Loin, bottom sirloin, flap 8 14,721 491.50 510.00 497.97 185B 1 Loin, ball-tip, bnls, heavy 3 1,202 265.00 275.00 273.56 185C 1 Loin, sirloin, tri-tip (IM) 5 15,920 321.49 355.00 325.93 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 20 92,781 941.55 1065.00 950.59 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 21,806 550.00 600.00 572.85 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 13,410 118.00 142.00 123.53 121D 4 Plate, Inside Skirt (IM) 15 51,071 428.00 455.00 439.43 121C 4 Plate, Outside Skirt (IM) 15 23,596 580.00 631.00 601.29 121E 6 Outside Skirt, pld (IM) 4 6,791 810.00 862.57 812.01

Cap, Wedge Meat & (IM) Lean 45 215,839 245.00 301.00 278.06

Pectoral Meat 33 82,444 259.00 300.00 275.34 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 310,176 175.00 209.98 182.99 Ground Beef 75% 0 0 Ground Beef 81% 52 598,485 180.00 225.00 193.36 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 31,936 278.00 305.00 303.94 Ground Beef Chuck 80% 29 528,866 195.00 225.00 201.28 Ground Beef Round 85% 7 57,669 250.00 264.00 251.41 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 69,932 212.00 235.00 218.34 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 4 130,493 129.59 130.00 129.84 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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