USDA Boxed Beef Cutout Closing Prices for June 17

June 17 (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: 236.80 229.27 Change from prior day: 2.56 3.16 ------------------------------------------------------------------------------- Choice/Select spread: 7.52

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 369.31 356.51 Primal Chuck 193.34 189.78 Primal Round 188.98 187.71 Primal Loin 316.66 295.24 Primal Brisket 201.01 201.02 Primal Short Plate 181.07 181.07 Primal Flank 151.71 146.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/16 54 45 13 18 131 234.24 226.11 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.27 223.75 -------------------------------------------------------------------------------- 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 59.56 loads 2,382,356 pounds Select Cuts 50.08 loads 2,003,379 pounds Trimmings 30.69 loads 1,227,581 pounds Ground Beef 28.45 load 1,138,189 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 28 19,626 690.00 761.50 730.52 112A 3 Rib, ribeye, bnls, light 14 32,650 770.00 841.00 818.84 112A 3 Rib, ribeye, bnls, heavy 41 47,895 782.88 851.00 818.92 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 8 23,700 240.00 271.98 260.16 114A 3 Chuck, shoulder clod, trmd 25 55,180 257.00 289.00 269.91 114D 3 Chuck, clod, top blade 12 35,285 328.12 385.00 347.30 114E 3 Chuck, clod, arm roast 4 2,537 273.00 288.00 275.82 114F 5 Chuck, clod tender (IM) 8 9,539 590.00 600.00 593.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 201,926 260.00 309.00 291.08 116B 1 Chuck, chuck tender (IM) 16 20,234 253.00 275.00 262.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 211,988 299.00 326.00 305.55 120A 3 Brisket, point/off, bnls 15 8,055 520.00 592.00 542.04 123A 3 Short Plate, short rib 20 22,122 485.00 557.00 520.58 130 4 Chuck, short rib 19 42,750 326.50 372.28 341.21 160 1 Round, bone-in 5 4,775 230.00 238.00 235.22 161 1 Round, boneless 4 4,136 240.50 246.00 244.83

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 136,887 244.81 280.00 263.93 168 1 Round, top inside round 18 46,389 209.00 248.00 235.32 168 3 Round, top inside round 32 231,794 233.00 261.00 242.16 169 5 Round, top inside, denuded 10 8,495 267.00 292.00 281.46

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,257 236.00 250.00 238.81 171B 3 Round, outside round 40 194,478 229.50 253.00 245.78 171C 3 Round, eye of round (IM) 33 65,304 253.00 277.05 263.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 77,881 600.24 685.50 641.69 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 8,453 555.00 619.00 598.07 180 3 Loin, strip, bnls, 0x1 28 61,665 622.00 681.00 640.90 184 1 Loin, top butt, bnls, heavy 12 181,860 360.00 434.00 361.08 184 3 Loin, top butt, boneless 17 78,813 385.00 453.00 392.86 185A 4 Loin, bottom sirloin, flap 11 26,570 504.16 551.00 533.50 185B 1 Loin, ball-tip, bnls, heavy 17 40,316 265.00 305.00 277.97 185C 1 Loin, sirloin, tri-tip (IM) 8 27,122 355.00 380.00 364.74 185D 4 Loin, tri-tip, pld (IM) 13 3,995 505.00 554.00 518.47 189A 4 Loin, tndrloin, trmd, heavy 24 55,490 970.00 1136.00 1014.65 191A 4 Loin, butt tender, trimmed 7 4,327 1017.00 1055.00 1042.34 193 4 Flank, flank steak (IM) 18 16,032 594.00 621.00 603.61 ------------------------------------------------------------------------------- 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 14 17,175 673.00 712.00 692.71 112A 3 Rib, ribeye, bnls, light 8 5,724 740.00 785.00 764.53 112A 3 Rib, ribeye, bnls, heavy 18 14,386 737.00 791.00 763.90 113C 1 Chuck, semi-bnls, neck/off 3 2,944 247.75 263.52 255.00 114 1 Chuck, shoulder clod 7 73,831 256.00 271.98 261.60 114A 3 Chuck, shoulder clod, trmd 13 74,831 257.00 280.00 274.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 99,012 485.00 536.00 486.00 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 36 323,815 270.25 297.00 281.14 116B 1 Chuck, chuck tender (IM) 17 81,650 255.00 276.00 261.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 152,769 302.00 325.00 306.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 9 22,305 320.00 350.00 340.78 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 19 95,479 244.81 275.98 259.85 168 1 Round, top inside round 12 211,406 209.00 239.16 232.74 168 3 Round, top inside round 22 210,412 228.00 251.00 237.99 169 5 Round, top inside, denuded 4 5,383 280.00 290.00 285.33

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 57,842 235.00 252.00 239.29 171C 3 Round, eye of round (IM) 17 77,118 250.00 275.00 264.37 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 20,931 565.00 622.28 591.96 175 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 11,971 573.00 620.79 599.97 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 10 9,045 340.00 365.00 355.32 185A 4 Loin, bottom sirloin, flap 14 66,667 472.65 520.00 489.56 185B 1 Loin, ball-tip, bnls, heavy 11 54,169 248.00 292.70 275.78 185C 1 Loin, sirloin, tri-tip (IM) 5 17,942 339.00 378.26 348.37 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 84,284 937.00 1054.00 969.90 191A 4 Loin, butt tender, trimmed 8 26,312 968.00 1040.00 987.90 193 4 Flank, flank steak (IM) 10 22,431 558.88 602.28 569.92 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 14,948 115.00 150.00 140.40 121D 4 Plate, Inside Skirt (IM) 26 42,008 432.00 460.46 441.50 121C 4 Plate, Outside Skirt (IM) 12 26,355 580.00 651.00 606.07 121E 6 Outside Skirt, pld (IM) 6 22,966 815.00 856.00 843.03

Cap, Wedge Meat & (IM) Lean 17 52,684 266.60 309.20 283.96

Pectoral Meat 35 91,313 273.00 319.00 286.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 215,189 190.00 220.00 197.61 Ground Beef 75% Ground Beef 81% 20 122,007 195.00 252.00 202.40 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 7 22,628 270.22 293.74 279.80 Ground Beef Chuck 80% 18 249,154 197.00 241.30 216.51 Ground Beef Round 85% 6 26,357 250.00 266.00 253.95 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% 35 58,009 198.18 253.00 230.34 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 38 1,227,581 119.00 133.00 127.61 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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