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USDA Boxed Beef Cutout Midday Prices for June 5

June 5 (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: 232.02 223.07 Change from prior day: (0.09) (0.79) ------------------------------------------------------------------------------- Choice/Select spread: 8.95

Total Load Count (Cuts, Trimmings, Grids): 100 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 358.08 346.47 Primal Chuck 190.14 183.08 Primal Round 180.34 179.60 Primal Loin 315.55 291.40 Primal Brisket 196.36 194.00 Primal Short Plate 178.70 178.70 Primal Flank 152.53 148.74 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/04 106 64 10 36 215 232.11 223.86 06/03 66 54 10 21 150 232.66 223.85 06/02 71 39 9 25 144 232.43 221.48 05/30 53 49 10 23 135 232.66 221.90 05/29 110 71 7 28 216 233.65 223.77 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.70 222.97 -------------------------------------------------------------------------------- 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 44.63 loads 1,785,180 pounds Select Cuts 39.97 loads 1,598,780 pounds Trimmings 3.85 loads 153,935 pounds Ground Beef 11.41 load 456,338 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 15 16,371 675.00 723.00 692.04 112A 3 Rib, ribeye, bnls, light 7 3,333 750.00 789.00 765.46 112A 3 Rib, ribeye, bnls, heavy 24 55,012 745.00 795.00 756.82 113C 1 Chuck, semi-bnls, neck/off 6 30,756 235.00 256.50 242.71 114 1 Chuck, shoulder clod 8 19,717 221.03 240.00 227.26 114A 3 Chuck, shoulder clod, trmd 25 67,686 248.70 272.11 255.08 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 18,385 254.26 268.00 260.88 114F 5 Chuck, clod tender (IM) 5 3,761 581.05 596.00 588.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 41,379 261.00 280.05 271.01 116B 1 Chuck, chuck tender (IM) 6 7,955 245.00 254.00 245.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 116,633 290.00 317.00 296.05 120A 3 Brisket, point/off, bnls 9 13,863 505.00 549.50 535.77 123A 3 Short Plate, short rib 6 3,669 509.00 522.00 510.86 130 4 Chuck, short rib 12 11,948 316.50 354.00 336.80 160 1 Round, bone-in 4 1,564 217.50 226.50 221.84 161 1 Round, boneless 3 3,037 245.00 245.00 245.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 54,368 245.00 273.50 251.75 168 1 Round, top inside round 25 307,306 208.04 225.00 209.73 168 3 Round, top inside round 23 328,738 217.00 230.00 218.35 169 5 Round, top inside, denuded 5 3,474 260.00 272.00 268.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 21 167,807 219.93 239.00 223.47 171C 3 Round, eye of round (IM) 20 30,306 241.00 261.00 247.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 53,203 593.15 670.00 601.59 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 4,009 589.82 590.00 589.92 180 3 Loin, strip, bnls, 0x1 14 63,279 614.00 667.00 628.07 184 1 Loin, top butt, bnls, heavy 4 40,234 325.00 330.00 325.11 184 3 Loin, top butt, boneless 11 16,289 390.00 426.50 416.26 185A 4 Loin, bottom sirloin, flap 19 74,938 510.00 556.50 529.68 185B 1 Loin, ball-tip, bnls, heavy 5 9,715 262.00 265.00 262.74 185C 1 Loin, sirloin, tri-tip (IM) 11 26,949 337.50 378.00 353.15 185D 4 Loin, tri-tip, pld (IM) 8 20,944 470.00 540.00 501.18 189A 4 Loin, tndrloin, trmd, heavy 17 43,065 1000.00 1139.50 1047.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 9,230 592.00 608.00 597.24 ------------------------------------------------------------------------------- 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 15,519 631.50 686.00 647.73 112A 3 Rib, ribeye, bnls, light 10 42,908 727.95 760.00 741.16 112A 3 Rib, ribeye, bnls, heavy 14 41,696 716.20 761.00 724.42 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 8,029 224.96 236.00 235.07 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 7,673 491.00 520.00 517.87 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 31 856,242 250.00 272.00 251.16 116B 1 Chuck, chuck tender (IM) 4 10,110 247.24 248.00 247.71

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 12,203 293.00 301.50 295.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 6,256 305.00 330.00 312.82 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 11 42,145 208.78 215.00 209.74 168 3 Round, top inside round 13 103,426 218.34 228.50 222.03 169 5 Round, top inside, denuded 3 2,315 266.00 273.50 267.33

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 22,233 220.00 234.00 222.56 171C 3 Round, eye of round (IM) 15 30,126 240.10 259.61 247.98 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 26,943 546.00 620.00 569.12 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 8 29,260 545.00 628.00 599.65 184 1 Loin, top butt, bnls, heavy 12 59,541 289.00 307.00 293.49 184 3 Loin, top butt, boneless 11 36,746 308.52 334.50 317.14 185A 4 Loin, bottom sirloin, flap 5 10,031 469.70 500.00 488.89 185B 1 Loin, ball-tip, bnls, heavy 13 41,273 247.00 265.00 258.73 185C 1 Loin, sirloin, tri-tip (IM) 9 50,319 334.00 345.00 341.91 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 44,784 947.00 1075.50 981.19 191A 4 Loin, butt tender, trimmed 5 7,220 998.00 1015.00 1001.52 193 4 Flank, flank steak (IM) 3 2,526 560.00 600.00 573.10 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 29,906 419.00 441.63 426.54 121C 4 Plate, Outside Skirt (IM) 11 18,110 570.00 620.00 606.78 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 47,618 271.00 299.00 279.41

Pectoral Meat 9 11,925 270.00 299.00 280.23 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 87,727 193.00 206.70 194.62 Ground Beef 75% Ground Beef 81% 12 43,941 205.00 219.82 211.30 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 21,707 273.34 306.80 282.30 Ground Beef Chuck 80% 6 47,340 207.00 245.00 220.80 Ground Beef Round 85% 5 51,932 263.95 278.90 272.11 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% 11 83,640 218.00 257.00 235.39 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 9 152,182 128.00 131.00 129.48 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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