USDA Boxed Beef Cutout Midday Prices for June 20

June 20 (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: 240.81 233.28 Change from prior day: 0.35 0.19 ------------------------------------------------------------------------------- Choice/Select spread: 7.53

Total Load Count (Cuts, Trimmings, Grids): 80 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 375.04 362.67 Primal Chuck 196.73 195.40 Primal Round 191.73 190.46 Primal Loin 324.34 299.95 Primal Brisket 204.87 203.37 Primal Short Plate 179.34 179.34 Primal Flank 152.89 147.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/19 60 47 15 15 137 240.46 233.09 06/18 67 39 27 32 165 239.54 232.05 06/17 60 50 31 28 169 236.80 229.27 06/16 54 45 13 18 131 234.24 226.11 06/13 83 37 3 50 173 231.87 223.72 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 236.58 228.85 -------------------------------------------------------------------------------- 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 44.39 loads 1,775,535 pounds Select Cuts 18.12 loads 724,790 pounds Trimmings 7.78 loads 311,260 pounds Ground Beef 9.73 load 389,050 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 18 77,172 713.97 766.00 718.71 112A 3 Rib, ribeye, bnls, light 10 10,147 815.00 827.00 818.66 112A 3 Rib, ribeye, bnls, heavy 16 31,646 772.00 840.00 806.77 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 15,683 257.88 276.00 265.56 114A 3 Chuck, shoulder clod, trmd 5 11,276 271.14 281.00 277.92 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 22 142,586 265.00 310.00 288.46 114F 5 Chuck, clod tender (IM) 8 22,393 575.00 605.00 583.54 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 112,523 290.00 312.01 298.46 116B 1 Chuck, chuck tender (IM) 7 22,875 263.97 276.00 267.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 154,816 306.50 332.00 314.69 120A 3 Brisket, point/off, bnls 5 2,282 555.00 590.00 567.18 123A 3 Short Plate, short rib 8 20,188 472.68 562.00 501.03 130 4 Chuck, short rib 15 12,641 337.50 360.00 342.61 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 98,540 255.00 285.00 266.76 168 1 Round, top inside round 12 25,946 232.88 255.00 241.09 168 3 Round, top inside round 11 113,752 240.00 259.00 243.39 169 5 Round, top inside, denuded 14 73,468 280.00 289.00 284.66

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 7,930 225.00 249.00 233.45 171B 3 Round, outside round 28 87,743 237.00 276.01 255.82 171C 3 Round, eye of round (IM) 26 60,341 260.00 280.00 266.13 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 53,020 599.81 685.00 639.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 10,542 562.00 626.00 581.79 180 3 Loin, strip, bnls, 0x1 28 68,409 645.97 720.00 658.59 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 36 307,582 400.00 445.00 414.52 185A 4 Loin, bottom sirloin, flap 16 28,385 512.26 537.00 525.40 185B 1 Loin, ball-tip, bnls, heavy 12 28,439 270.00 302.00 285.38 185C 1 Loin, sirloin, tri-tip (IM) 14 13,398 362.88 411.00 391.23 185D 4 Loin, tri-tip, pld (IM) 5 3,013 500.00 554.00 516.20 189A 4 Loin, tndrloin, trmd, heavy 25 47,473 1008.97 1136.00 1038.25 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 8,157 590.00 632.00 606.20 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 8 19,553 780.00 822.00 802.71 112A 3 Rib, ribeye, bnls, heavy 5 5,200 754.33 807.00 787.90 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 5,386 262.36 266.00 264.97 114A 3 Chuck, shoulder clod, trmd 7 13,365 260.00 281.00 271.50 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 6,701 530.00 562.00 552.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 95,229 282.00 301.00 286.32 116B 1 Chuck, chuck tender (IM) 3 4,239 260.00 276.50 265.14

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 136,585 312.00 325.00 312.62 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 13,262 322.00 360.00 338.38 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 60,564 258.00 263.70 260.78 168 1 Round, top inside round 7 8,543 235.00 240.11 237.98 168 3 Round, top inside round 7 38,200 244.00 265.00 254.68 169 5 Round, top inside, denuded 3 6,075 277.93 288.49 285.30

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 22,471 227.00 253.20 241.69 171C 3 Round, eye of round (IM) 10 10,261 262.60 276.80 266.58 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 16,123 574.83 625.00 585.69 175 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 8 19,378 600.00 650.39 619.23 184 1 Loin, top butt, bnls, heavy 4 6,006 316.80 349.00 345.65 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 7 84,890 489.00 520.00 497.00 185B 1 Loin, ball-tip, bnls, heavy 7 7,794 265.00 290.19 273.91 185C 1 Loin, sirloin, tri-tip (IM) 4 41,142 327.00 390.00 333.98 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 6,011 975.00 1045.00 1007.12 191A 4 Loin, butt tender, trimmed 4 1,135 990.55 1019.65 999.30 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 5 10,699 123.00 155.00 134.35 121D 4 Plate, Inside Skirt (IM) 13 16,818 439.00 466.00 447.10 121C 4 Plate, Outside Skirt (IM) 10 5,971 600.00 662.00 622.05 121E 6 Outside Skirt, pld (IM) 3 1,891 835.00 920.00 888.71

Cap, Wedge Meat & (IM) Lean 21 41,657 280.00 307.00 291.08

Pectoral Meat 12 15,192 275.00 317.00 292.39 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 3 47,509 196.95 204.80 201.58 Ground Beef 75% Ground Beef 81% 14 38,318 200.00 219.00 205.41 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 2,201 288.75 326.50 305.24 Ground Beef Chuck 80% 6 9,662 211.00 224.00 215.16 Ground Beef Round 85% 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% Blended Ground Beef 81% 10 102,400 200.56 254.00 224.14 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 14 311,260 103.00 129.93 122.23 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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