USDA Boxed Beef Cutout Midday 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 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: 236.29 229.23 Change from prior day: 2.05 3.12 ------------------------------------------------------------------------------- Choice/Select spread: 7.06

Total Load Count (Cuts, Trimmings, Grids): 98 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 369.36 355.69 Primal Chuck 193.29 190.16 Primal Round 189.39 188.06 Primal Loin 313.50 294.23 Primal Brisket 201.55 201.43 Primal Short Plate 181.26 181.26 Primal Flank 152.86 147.72 -------------------------------------------------------------------------------- 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 38.66 loads 1,546,222 pounds Select Cuts 29.59 loads 1,183,421 pounds Trimmings 10.74 loads 429,583 pounds Ground Beef 19.48 load 779,035 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 20 14,542 690.00 757.00 735.47 112A 3 Rib, ribeye, bnls, light 9 23,005 785.00 841.00 817.42 112A 3 Rib, ribeye, bnls, heavy 31 35,206 782.88 835.00 817.51 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 12,891 261.50 289.00 273.60 114D 3 Chuck, clod, top blade 9 29,481 328.12 352.00 342.54 114E 3 Chuck, clod, arm roast 3 2,216 273.00 288.00 274.49 114F 5 Chuck, clod tender (IM) 5 8,849 590.00 600.00 593.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 156,998 260.00 309.00 290.23 116B 1 Chuck, chuck tender (IM) 13 16,538 253.00 275.00 262.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 144,753 299.00 326.00 305.49 120A 3 Brisket, point/off, bnls 12 6,506 520.00 568.00 542.05 123A 3 Short Plate, short rib 17 14,127 485.00 557.00 521.94 130 4 Chuck, short rib 10 20,969 326.50 372.28 339.81 160 1 Round, bone-in 4 4,166 230.00 235.50 234.81 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 86,906 255.00 280.00 265.72 168 1 Round, top inside round 14 44,163 209.00 248.00 235.55 168 3 Round, top inside round 19 192,451 233.00 256.00 241.58 169 5 Round, top inside, denuded 7 6,522 267.00 290.00 278.60

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 28 116,277 229.50 253.00 245.19 171C 3 Round, eye of round (IM) 21 48,330 253.00 270.00 263.07 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 18 72,108 600.24 685.50 641.80 175 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 23 51,646 622.00 681.00 639.98 184 1 Loin, top butt, bnls, heavy 3 2,760 398.00 434.00 430.20 184 3 Loin, top butt, boneless 10 68,153 385.00 429.00 390.17 185A 4 Loin, bottom sirloin, flap 4 9,251 515.00 550.00 523.62 185B 1 Loin, ball-tip, bnls, heavy 12 29,363 265.00 305.00 277.29 185C 1 Loin, sirloin, tri-tip (IM) 7 25,229 355.00 364.00 363.60 185D 4 Loin, tri-tip, pld (IM) 10 3,285 505.00 526.28 512.73 189A 4 Loin, tndrloin, trmd, heavy 19 50,533 970.00 1136.00 1012.57 191A 4 Loin, butt tender, trimmed 5 1,982 1017.00 1055.00 1041.24 193 4 Flank, flank steak (IM) 14 14,052 594.00 620.79 602.56 ------------------------------------------------------------------------------- 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 9 4,077 680.00 712.00 691.86 112A 3 Rib, ribeye, bnls, light 5 3,385 740.00 785.00 762.31 112A 3 Rib, ribeye, bnls, heavy 12 7,788 737.00 791.00 771.86 113C 1 Chuck, semi-bnls, neck/off 3 2,944 247.75 263.52 255.00 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 12,579 264.00 280.00 273.84 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 1,038 520.00 536.00 529.62 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 25 180,901 270.25 297.00 277.59 116B 1 Chuck, chuck tender (IM) 11 34,078 255.00 276.00 262.39

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 106,342 302.00 325.00 305.87 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 14,220 320.00 350.00 341.21 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 14,079 260.00 273.70 270.32 168 1 Round, top inside round 9 192,222 209.00 237.00 232.52 168 3 Round, top inside round 18 171,165 228.00 251.00 236.09 169 5 Round, top inside, denuded 3 1,228 280.00 290.00 286.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 44,841 235.00 250.00 236.37 171C 3 Round, eye of round (IM) 12 41,685 250.00 271.70 266.33 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 9,364 565.00 622.28 598.15 175 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 12 6,603 573.00 612.00 590.65 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 7 6,904 340.00 365.00 355.03 185A 4 Loin, bottom sirloin, flap 9 50,955 472.65 520.00 486.28 185B 1 Loin, ball-tip, bnls, heavy 6 28,245 265.00 292.70 282.25 185C 1 Loin, sirloin, tri-tip (IM) 3 7,371 339.00 378.26 346.04 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 77,315 937.00 1051.00 963.78 191A 4 Loin, butt tender, trimmed 6 24,020 968.00 997.28 982.93 193 4 Flank, flank steak (IM) 8 18,733 558.88 602.28 570.10 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 2,026 115.00 149.00 134.03 121D 4 Plate, Inside Skirt (IM) 19 29,364 432.00 457.00 442.38 121C 4 Plate, Outside Skirt (IM) 8 8,300 580.00 651.00 620.42 121E 6 Outside Skirt, pld (IM) 4 16,178 820.00 855.00 838.45

Cap, Wedge Meat & (IM) Lean 13 41,613 266.60 300.00 279.71

Pectoral Meat 25 59,508 275.00 319.00 282.10 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 147,255 190.22 220.00 199.50 Ground Beef 75% Ground Beef 81% 10 44,464 197.00 214.28 199.45 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 3 3,499 270.22 293.74 279.96 Ground Beef Chuck 80% 10 175,162 210.00 241.30 215.44 Ground Beef Round 85% 3 6,308 256.00 266.00 262.96 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% 8 34,640 198.18 253.00 231.47 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 15 429,583 124.00 133.00 128.65 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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