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USDA Boxed Beef Cutout Midday Prices for June 12

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June 12 (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: 202.20 184.75 Change from prior day: (0.79) 0.59 ------------------------------------------------------------------------------- Choice/Select spread: 17.45

Total Load Count (Cuts, Trimmings, Grids): 155 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 322.25 272.29 Primal Chuck 154.12 151.67 Primal Round 151.56 150.99 Primal Loin 310.43 257.85 Primal Brisket 133.41 133.46 Primal Short Plate 138.04 141.83 Primal Flank 116.21 113.60 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/11 93 75 13 27 209 202.99 184.16 06/10 78 45 26 36 184 203.18 183.44 06/07 55 44 6 23 128 201.57 183.37 06/06 84 59 6 38 187 203.63 184.84 06/05 97 60 17 50 224 204.40 184.56 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.15 184.08 -------------------------------------------------------------------------------- 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 61.41 loads 2,456,319 pounds Select Cuts 46.46 loads 1,858,309 pounds Trimmings 4.58 loads 183,050 pounds Ground Beef 42.67 load 1,706,905 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 47,173 606.00 672.45 627.86 112A 3 Rib, ribeye, bnls, light 12 9,856 717.00 750.00 739.40 112A 3 Rib, ribeye, bnls, heavy 21 20,980 714.00 746.28 729.77 113C 1 Chuck, semi-bnls, neck/off 5 26,130 189.00 215.17 190.88 114 1 Chuck, shoulder clod 8 43,802 187.08 196.70 191.41 114A 3 Chuck, shoulder clod, trmd 23 86,370 195.00 214.28 203.33 114D 3 Chuck, clod, top blade 8 7,292 275.53 330.00 289.98 114E 3 Chuck, clod, arm roast 7 6,266 209.08 245.00 236.96 114F 5 Chuck, clod tender (IM) 12 6,129 417.00 421.00 419.42 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 110,946 215.00 229.00 218.16 116B 1 Chuck, chuck tender (IM) 24 58,347 199.00 206.89 202.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 101,210 195.49 217.00 201.37 120A 3 Brisket, point/off, bnls 12 4,974 351.28 360.10 359.14 123A 3 Short Plate, short rib 19 31,333 409.08 485.00 446.84 130 4 Chuck, short rib 15 29,290 297.26 340.00 322.13 160 1 Round, bone-in 4 7,645 185.00 202.00 194.66 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 77 827,997 197.90 219.90 201.65 168 1 Round, top inside round 42 239,340 180.00 195.45 183.40 168 3 Round, top inside round 22 124,363 192.00 208.00 196.14 169 5 Round, top inside, denuded 11 24,252 217.00 241.60 222.61

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 3,308 183.50 196.67 190.01 171B 3 Round, outside round 46 145,520 189.00 205.28 193.01 171C 3 Round, eye of round (IM) 32 51,307 195.00 221.25 199.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 16,326 670.00 741.62 688.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 7,271 675.00 745.95 683.99 180 3 Loin, strip, bnls, 0x1 25 15,062 731.00 822.28 768.95 184 1 Loin, top butt, bnls, heavy 14 17,918 330.00 342.28 333.16 184 3 Loin, top butt, boneless 16 19,956 342.00 357.28 352.11 185A 4 Loin, bottom sirloin, flap 30 72,582 520.00 561.50 538.55 185B 1 Loin, ball-tip, bnls, heavy 29 70,320 297.50 320.00 311.91 185C 1 Loin, sirloin, tri-tip (IM) 13 16,325 354.00 375.00 365.46 185D 4 Loin, tri-tip, pld (IM) 3 3,470 501.00 508.00 501.66 189A 4 Loin, tndrloin, trmd, heavy 30 28,834 952.00 1067.50 986.71 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 23,112 464.21 495.00 477.92 ------------------------------------------------------------------------------- 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 15 20,548 500.00 545.28 523.28 112A 3 Rib, ribeye, bnls, light 12 9,295 570.00 597.50 575.90 112A 3 Rib, ribeye, bnls, heavy 38 92,996 550.00 590.00 568.33 113C 1 Chuck, semi-bnls, neck/off 8 35,908 190.00 210.00 192.70 114 1 Chuck, shoulder clod 7 26,359 187.08 197.10 190.95 114A 3 Chuck, shoulder clod, trmd 21 93,090 194.00 214.28 203.14 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 8,171 385.00 420.00 393.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 173,118 206.00 227.28 213.30 116B 1 Chuck, chuck tender (IM) 8 14,694 195.53 205.00 203.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 46,671 195.49 215.00 202.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 67,268 293.97 345.00 303.34 160 1 Round, bone-in 161 1 Round, boneless 7 6,321 193.61 200.00 195.71

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 159,791 201.00 223.89 202.99 168 1 Round, top inside round 26 240,479 177.68 196.62 181.06 168 3 Round, top inside round 18 113,105 195.00 205.00 196.15 169 5 Round, top inside, denuded 5 3,558 222.00 240.00 231.75

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 3,278 180.00 195.00 189.38 171B 3 Round, outside round 28 70,836 189.16 209.11 192.93 171C 3 Round, eye of round (IM) 14 31,997 195.00 215.00 199.04 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 25,422 560.00 590.00 562.87 175 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 27 88,988 535.90 592.28 540.55 184 1 Loin, top butt, bnls, heavy 17 65,823 270.00 291.85 285.33 184 3 Loin, top butt, boneless 28 102,742 275.00 310.17 287.65 185A 4 Loin, bottom sirloin, flap 7 15,995 496.05 540.00 526.46 185B 1 Loin, ball-tip, bnls, heavy 24 37,820 280.00 305.00 296.91 185C 1 Loin, sirloin, tri-tip (IM) 7 7,495 296.50 310.00 301.77 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 17 32,289 844.00 983.50 868.38 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,923 447.00 470.00 456.00 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 19,606 84.40 97.15 85.78 121D 4 Plate, Inside Skirt (IM) 26 78,516 379.65 396.50 384.67 121C 4 Plate, Outside Skirt (IM) 13 12,717 460.00 495.00 488.99 121E 6 Outside Skirt, pld (IM) 4 7,179 593.00 652.85 605.14

Cap, Wedge Meat & (IM) Lean 38 146,824 211.75 245.00 217.42

Pectoral Meat 24 49,838 216.00 237.28 220.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 161,398 144.51 166.00 147.86 Ground Beef 75% Ground Beef 81% 66 360,447 163.00 189.47 171.53 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 25 53,956 226.00 252.00 232.99 Ground Beef Chuck 80% 47 411,472 165.00 204.00 179.10 Ground Beef Round 85% 40 201,563 212.00 219.00 216.41 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% 0 0 Blended Ground Beef 81% 9 77,788 184.05 214.00 203.79 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 0 0 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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