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USDA Boxed Beef Cutout Closing Prices for June 16

June 16 (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: 234.24 226.11 Change from prior day: 2.37 2.39 ------------------------------------------------------------------------------- Choice/Select spread: 8.13

Total Load Count (Cuts, Trimmings, Grids): 131 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 368.27 352.06 Primal Chuck 190.42 186.07 Primal Round 187.62 186.56 Primal Loin 310.94 289.42 Primal Brisket 200.41 199.96 Primal Short Plate 180.26 180.26 Primal Flank 152.70 147.88 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/13 83 37 3 50 173 231.87 223.72 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.81 222.86 -------------------------------------------------------------------------------- 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 54.48 loads 2,179,143 pounds Select Cuts 45.10 loads 1,804,022 pounds Trimmings 12.89 loads 515,460 pounds Ground Beef 18.21 load 728,500 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 35 114,731 660.00 745.00 702.29 112A 3 Rib, ribeye, bnls, light 14 26,115 760.00 840.00 816.78 112A 3 Rib, ribeye, bnls, heavy 20 40,124 766.50 829.20 783.28 113C 1 Chuck, semi-bnls, neck/off 3 23,124 252.50 263.59 261.59 114 1 Chuck, shoulder clod 12 69,982 240.00 266.00 256.17 114A 3 Chuck, shoulder clod, trmd 28 97,581 240.00 281.00 270.34 114D 3 Chuck, clod, top blade 5 7,948 322.30 395.00 368.49 114E 3 Chuck, clod, arm roast 16 36,636 269.75 305.00 273.47 114F 5 Chuck, clod tender (IM) 10 5,460 577.00 600.50 590.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 215,963 258.00 305.00 287.11 116B 1 Chuck, chuck tender (IM) 14 24,715 250.00 291.00 259.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 103,597 290.00 325.00 308.36 120A 3 Brisket, point/off, bnls 8 15,888 520.00 540.00 526.38 123A 3 Short Plate, short rib 26 57,315 440.00 530.00 502.80 130 4 Chuck, short rib 18 38,811 332.29 360.00 343.38 160 1 Round, bone-in 4 6,786 228.91 274.50 261.53 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 110,912 244.45 276.00 261.29 168 1 Round, top inside round 20 45,229 211.45 240.34 223.71 168 3 Round, top inside round 15 146,628 225.00 258.00 235.25 169 5 Round, top inside, denuded 16 47,657 258.00 300.00 268.16

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 42 144,802 228.00 268.00 246.61 171C 3 Round, eye of round (IM) 42 72,590 245.00 275.00 257.91 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 43,024 593.00 680.00 619.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 13,727 555.00 560.00 558.51 180 3 Loin, strip, bnls, 0x1 34 127,100 590.00 700.34 623.23 184 1 Loin, top butt, bnls, heavy 8 20,614 345.00 404.20 391.27 184 3 Loin, top butt, boneless 19 64,496 368.13 435.84 405.05 185A 4 Loin, bottom sirloin, flap 20 48,396 515.00 530.00 522.10 185B 1 Loin, ball-tip, bnls, heavy 14 19,210 260.00 290.00 269.80 185C 1 Loin, sirloin, tri-tip (IM) 3 4,490 345.00 385.00 350.77 185D 4 Loin, tri-tip, pld (IM) 8 9,723 470.00 515.00 500.10 189A 4 Loin, tndrloin, trmd, heavy 60 167,027 940.00 1084.00 988.21 191A 4 Loin, butt tender, trimmed 4 1,984 995.94 1055.00 1001.10 193 4 Flank, flank steak (IM) 14 13,297 550.00 618.00 597.25 ------------------------------------------------------------------------------- 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 16,967 675.78 712.00 696.44 112A 3 Rib, ribeye, bnls, light 9 14,780 715.00 770.00 748.48 112A 3 Rib, ribeye, bnls, heavy 9 7,549 720.00 769.00 732.15 113C 1 Chuck, semi-bnls, neck/off 5 6,729 244.90 264.95 262.89 114 1 Chuck, shoulder clod 9 103,423 248.13 266.00 259.82 114A 3 Chuck, shoulder clod, trmd 6 38,858 257.00 275.00 270.63 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 15,730 514.50 536.00 527.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 312,335 262.00 298.00 275.43 116B 1 Chuck, chuck tender (IM) 3 13,966 259.00 270.60 265.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 150,269 290.00 324.50 306.91 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 9,723 422.33 506.00 452.50 130 4 Chuck, short rib 10 30,390 320.00 350.00 339.35 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 46,494 240.00 267.00 258.36 168 1 Round, top inside round 8 11,757 215.00 240.00 226.98 168 3 Round, top inside round 13 93,918 221.03 249.00 231.95 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 58,629 208.00 236.00 218.41 171B 3 Round, outside round 18 72,292 224.00 253.00 242.32 171C 3 Round, eye of round (IM) 13 34,197 245.00 270.60 258.99 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 37,594 550.00 627.00 561.11 175 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 17 20,735 525.00 630.00 579.56 184 1 Loin, top butt, bnls, heavy 21 182,153 290.00 344.00 315.21 184 3 Loin, top butt, boneless 22 188,740 318.00 365.60 338.77 185A 4 Loin, bottom sirloin, flap 7 16,061 477.00 515.00 496.81 185B 1 Loin, ball-tip, bnls, heavy 11 15,025 250.00 290.00 270.74 185C 1 Loin, sirloin, tri-tip (IM) 3 3,139 338.50 385.00 343.49 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 81,765 945.00 1051.00 956.33 191A 4 Loin, butt tender, trimmed 6 2,976 960.50 1040.00 1028.86 193 4 Flank, flank steak (IM) 5 12,481 523.00 610.00 561.74 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 34,378 100.00 150.00 129.91 121D 4 Plate, Inside Skirt (IM) 22 39,713 427.00 470.00 446.37 121C 4 Plate, Outside Skirt (IM) 12 20,831 565.00 646.00 614.62 121E 6 Outside Skirt, pld (IM) 14 32,243 788.00 920.00 812.05

Cap, Wedge Meat & (IM) Lean 34 88,535 270.00 306.00 280.82

Pectoral Meat 20 67,315 275.00 320.00 283.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 136,940 184.00 220.00 189.19 Ground Beef 75% Ground Beef 81% 17 63,624 185.00 218.00 194.68 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 12 85,230 191.20 230.65 202.53 Ground Beef Round 85% 7 79,013 245.50 270.24 260.79 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% 14 84,877 188.40 261.00 246.25 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 24 515,460 126.85 132.50 128.89 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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