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USDA Boxed Beef Cutout Midday Prices for June 13

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June 13 (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: 231.53 223.89 Change from prior day: 0.64 0.29 ------------------------------------------------------------------------------- Choice/Select spread: 7.64

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 364.77 350.46 Primal Chuck 187.26 185.06 Primal Round 184.59 183.00 Primal Loin 307.71 285.04 Primal Brisket 199.32 199.04 Primal Short Plate 180.41 180.41 Primal Flank 153.72 148.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 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 06/09 70 46 3 25 144 231.93 221.69 06/06 82 47 7 37 173 230.86 220.81 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.60 222.28 -------------------------------------------------------------------------------- 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 43.78 loads 1,751,204 pounds Select Cuts 24.70 loads 988,098 pounds Trimmings 0.00 loads 0 pounds Ground Beef 27.11 load 1,084,333 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 6 20,076 689.50 738.00 694.45 112A 3 Rib, ribeye, bnls, light 12 28,526 766.50 816.00 792.83 112A 3 Rib, ribeye, bnls, heavy 30 62,553 776.00 831.00 796.65 113C 1 Chuck, semi-bnls, neck/off 3 3,904 240.50 254.00 247.87 114 1 Chuck, shoulder clod 7 15,171 240.00 277.00 250.18 114A 3 Chuck, shoulder clod, trmd 11 31,307 250.00 277.13 259.86 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 9 81,623 260.00 275.50 273.92 114F 5 Chuck, clod tender (IM) 10 8,089 586.00 595.70 590.52 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 29 157,818 272.00 304.60 283.61 116B 1 Chuck, chuck tender (IM) 6 14,503 254.00 268.00 259.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 256,130 300.00 324.00 303.96 120A 3 Brisket, point/off, bnls 5 2,575 520.00 561.00 528.00 123A 3 Short Plate, short rib 5 4,913 501.00 520.00 507.07 130 4 Chuck, short rib 10 12,186 304.00 371.20 340.52 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 83,120 251.00 275.00 260.66 168 1 Round, top inside round 9 18,680 215.70 247.00 229.92 168 3 Round, top inside round 10 93,098 223.00 247.00 236.06 169 5 Round, top inside, denuded 5 5,739 267.00 281.50 273.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,915 224.50 240.50 227.48 171B 3 Round, outside round 17 91,097 230.00 266.00 240.24 171C 3 Round, eye of round (IM) 12 32,630 250.00 275.98 253.61 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 28,954 612.00 657.00 630.89 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,705 555.00 555.00 555.00 180 3 Loin, strip, bnls, 0x1 20 63,865 616.00 662.88 632.87 184 1 Loin, top butt, bnls, heavy 11 19,072 331.50 372.88 346.89 184 3 Loin, top butt, boneless 26 136,425 381.80 413.00 389.65 185A 4 Loin, bottom sirloin, flap 19 159,601 503.40 536.00 507.68 185B 1 Loin, ball-tip, bnls, heavy 13 31,493 260.00 307.00 267.98 185C 1 Loin, sirloin, tri-tip (IM) 10 24,719 345.00 382.00 366.51 185D 4 Loin, tri-tip, pld (IM) 6 3,228 470.00 551.50 495.26 189A 4 Loin, tndrloin, trmd, heavy 20 51,535 970.00 1190.00 1008.25 191A 4 Loin, butt tender, trimmed 4 8,435 984.00 1079.97 985.40 193 4 Flank, flank steak (IM) 6 6,391 591.00 620.00 603.42 ------------------------------------------------------------------------------- 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 3 32,090 679.00 698.00 679.82 112A 3 Rib, ribeye, bnls, light 7 58,857 715.00 770.00 737.11 112A 3 Rib, ribeye, bnls, heavy 16 27,832 693.00 780.00 763.97 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 6,542 243.36 259.51 250.91 114A 3 Chuck, shoulder clod, trmd 5 41,633 260.00 277.13 262.55 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,967 520.00 520.00 520.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 36,901 258.00 292.00 275.96 116B 1 Chuck, chuck tender (IM) 5 4,923 255.00 275.00 262.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 224,101 296.00 318.00 302.97 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 20,042 443.34 516.00 470.75 130 4 Chuck, short rib 4 6,861 321.00 345.00 331.53 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 33,470 252.00 266.00 263.97 168 1 Round, top inside round 4 5,587 211.50 220.00 219.54 168 3 Round, top inside round 7 38,861 230.00 259.00 234.94 169 5 Round, top inside, denuded 3 1,772 271.58 279.97 273.11

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 24,742 211.00 235.51 223.12 171B 3 Round, outside round 7 31,637 228.00 244.50 237.80 171C 3 Round, eye of round (IM) 8 48,964 249.97 260.00 256.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 3,273 575.73 630.00 607.62 175 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 9 67,345 566.00 620.00 578.25 184 1 Loin, top butt, bnls, heavy 4 2,125 290.00 315.00 303.04 184 3 Loin, top butt, boneless 12 11,704 328.13 331.50 329.96 185A 4 Loin, bottom sirloin, flap 3 2,230 491.50 505.15 501.61 185B 1 Loin, ball-tip, bnls, heavy 3 1,202 265.00 275.00 273.56 185C 1 Loin, sirloin, tri-tip (IM) 4 15,690 321.49 339.00 325.50 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 44,367 941.93 1042.00 947.73 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 12,611 570.38 600.00 575.81 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 13,410 118.00 142.00 123.53 121D 4 Plate, Inside Skirt (IM) 13 43,457 428.00 455.00 439.61 121C 4 Plate, Outside Skirt (IM) 8 13,743 587.57 630.00 609.13 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 32 159,096 270.00 290.00 276.45

Pectoral Meat 26 71,414 259.00 300.00 273.27 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 150,879 175.00 209.98 182.89 Ground Beef 75% 0 0 Ground Beef 81% 47 587,753 180.00 225.00 193.22 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 9 31,450 282.00 305.00 304.34 Ground Beef Chuck 80% 8 172,707 195.00 225.00 195.68 Ground Beef Round 85% 5 56,451 250.00 264.00 251.30 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% 4 13,852 212.00 229.05 222.45 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 0 0 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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