USDA Boxed Beef Cutout Midday 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 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: 233.29 225.65 Change from prior day: 1.42 1.93 ------------------------------------------------------------------------------- Choice/Select spread: 7.64

Total Load Count (Cuts, Trimmings, Grids): 80 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 368.45 351.88 Primal Chuck 189.99 184.88 Primal Round 187.66 186.34 Primal Loin 307.09 289.48 Primal Brisket 200.22 199.10 Primal Short Plate 179.90 179.90 Primal Flank 152.60 148.34 -------------------------------------------------------------------------------- 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 33.43 loads 1,337,332 pounds Select Cuts 21.68 loads 867,058 pounds Trimmings 11.91 loads 476,475 pounds Ground Beef 13.25 load 530,187 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 25 85,957 660.00 745.00 704.24 112A 3 Rib, ribeye, bnls, light 13 25,476 793.60 840.00 818.21 112A 3 Rib, ribeye, bnls, heavy 15 28,787 766.50 807.50 786.78 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 52,363 240.00 258.30 254.27 114A 3 Chuck, shoulder clod, trmd 16 54,840 240.00 273.75 265.72 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 15 31,504 245.00 295.00 272.63 114F 5 Chuck, clod tender (IM) 6 3,866 577.00 600.00 587.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 90,507 258.00 305.00 287.90 116B 1 Chuck, chuck tender (IM) 7 10,457 250.00 258.00 253.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 92,513 290.00 325.00 307.92 120A 3 Brisket, point/off, bnls 8 15,888 520.00 540.00 526.38 123A 3 Short Plate, short rib 19 39,215 440.00 530.00 515.06 130 4 Chuck, short rib 13 23,724 332.29 371.65 345.52 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 67,337 250.00 276.00 260.54 168 1 Round, top inside round 18 42,946 211.45 240.00 223.55 168 3 Round, top inside round 5 10,753 229.40 251.50 242.42 169 5 Round, top inside, denuded 11 44,564 258.00 272.60 267.76

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 19 59,130 230.00 258.01 248.76 171C 3 Round, eye of round (IM) 24 43,193 245.00 271.50 255.93 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 34,865 593.00 680.00 612.46 175 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 22 77,925 590.00 700.00 621.32 184 1 Loin, top butt, bnls, heavy 5 4,870 345.00 375.00 349.89 184 3 Loin, top butt, boneless 13 44,570 396.79 430.00 409.56 185A 4 Loin, bottom sirloin, flap 15 40,747 515.00 530.00 522.51 185B 1 Loin, ball-tip, bnls, heavy 10 17,037 260.00 286.70 268.03 185C 1 Loin, sirloin, tri-tip (IM) 3 4,490 345.00 385.00 350.77 185D 4 Loin, tri-tip, pld (IM) 5 9,358 470.00 515.00 499.98 189A 4 Loin, tndrloin, trmd, heavy 51 142,858 940.00 1084.00 984.82 191A 4 Loin, butt tender, trimmed 4 1,984 995.94 1055.00 1001.10 193 4 Flank, flank steak (IM) 9 11,796 550.00 618.00 596.31 ------------------------------------------------------------------------------- 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 3 15,526 675.78 697.70 695.91 112A 3 Rib, ribeye, bnls, light 7 11,486 715.00 770.00 747.60 112A 3 Rib, ribeye, bnls, heavy 3 3,387 720.00 732.60 722.57 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 78,453 257.00 263.00 262.99 114A 3 Chuck, shoulder clod, trmd 3 10,305 269.50 275.00 270.92 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 7,995 520.00 535.00 524.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 46,250 267.00 296.00 280.97 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 6 3,780 290.00 320.00 311.43 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 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 6 18,897 250.00 264.17 255.12 168 1 Round, top inside round 8 11,757 215.00 240.00 226.98 168 3 Round, top inside round 7 26,145 225.00 249.00 232.69 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 11,068 224.00 250.00 237.39 171C 3 Round, eye of round (IM) 10 23,887 245.00 270.60 257.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 28,645 550.00 627.00 560.09 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 14,382 525.00 630.00 577.51 184 1 Loin, top butt, bnls, heavy 19 180,667 290.00 330.00 315.01 184 3 Loin, top butt, boneless 14 115,740 318.00 365.60 340.81 185A 4 Loin, bottom sirloin, flap 3 4,019 496.50 515.00 504.25 185B 1 Loin, ball-tip, bnls, heavy 10 13,539 250.00 290.00 271.37 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 59,042 949.21 1051.00 955.32 191A 4 Loin, butt tender, trimmed 5 2,856 960.50 1040.00 1031.63 193 4 Flank, flank steak (IM) 3 2,138 523.00 610.00 564.96 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 11 31,909 100.00 150.00 129.69 121D 4 Plate, Inside Skirt (IM) 11 14,949 427.00 470.00 445.54 121C 4 Plate, Outside Skirt (IM) 9 16,298 565.00 646.00 611.59 121E 6 Outside Skirt, pld (IM) 8 27,757 788.00 826.00 804.51

Cap, Wedge Meat & (IM) Lean 20 48,887 270.00 306.00 283.73

Pectoral Meat 13 50,722 275.00 299.00 283.09 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 4 97,186 184.00 195.00 185.61 Ground Beef 75% Ground Beef 81% 5 32,490 187.00 218.00 190.47 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 3 41,024 196.00 225.00 196.56 Ground Beef Round 85% 4 65,756 245.50 270.24 261.02 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% 12 83,477 188.40 261.00 246.63 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 17 476,475 126.85 132.50 128.76 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.