USDA Boxed Beef Cutout Closing Prices for June 5

This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.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: 204.40 184.56 Change from prior day: (0.89) 0.47 ------------------------------------------------------------------------------- Choice/Select spread: 19.84

Total Load Count (Cuts, Trimmings, Grids): 224 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 321.68 267.03

Primal Chuck 152.85 151.11

Primal Round 155.60 155.40

Primal Loin 318.38 256.57

Primal Brisket 133.54 129.62

Primal Short Plate 139.52 143.32

Primal Flank 114.15 111.59 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/04 82 77 32 33 224 205.29 184.09 06/03 82 55 10 30 177 206.17 185.44 05/31 76 59 13 15 162 206.65 187.20 05/30 75 63 13 28 178 208.55 189.09 05/29 83 87 19 42 231 209.53 190.33 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 207.24 187.23 -------------------------------------------------------------------------------- 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 97.08 loads 3,883,213 pounds

Select Cuts 59.76 loads 2,390,224 pounds

Trimmings 17.22 loads 688,889 pounds

Ground Beef 49.83 load 1,993,067 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 48 87,354 611.50 670.00 643.69 112A 3 Rib, ribeye, bnls, light 12 40,996 688.00 755.00 731.69 112A 3 Rib, ribeye, bnls, heavy 82 80,875 682.56 749.00 724.22 113C 1 Chuck, semi-bnls, neck/off 6 15,637 203.00 207.80 205.56 114 1 Chuck, shoulder clod 17 74,974 189.00 215.00 198.65 114A 3 Chuck, shoulder clod, trmd 66 203,416 187.63 219.00 204.31 114D 3 Chuck, clod, top blade 14 14,088 288.64 310.00 297.16 114E 3 Chuck, clod, arm roast 18 120,118 225.00 248.78 230.94 114F 5 Chuck, clod tender (IM) 10 5,583 418.00 442.50 423.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 142 382,703 204.00 232.00 218.31 116B 1 Chuck, chuck tender (IM) 50 48,644 199.00 220.00 203.95

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 109 175,490 193.00 215.00 201.46 120A 3 Brisket, point/off, bnls 22 8,944 325.00 360.00 352.37 123A 3 Short Plate, short rib 53 64,104 404.60 485.00 441.50 130 4 Chuck, short rib 50 76,224 285.87 340.00 308.08 160 1 Round, bone-in 9 22,709 186.00 221.50 198.06 161 1 Round, boneless 4 7,420 200.00 205.00 201.76

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 92 162,533 210.00 242.00 216.91 168 1 Round, top inside round 78 190,098 179.65 207.00 193.91 168 3 Round, top inside round 47 745,051 197.00 218.00 202.26 169 5 Round, top inside, denuded 20 31,506 235.25 256.00 236.25

3 Round, top inside, side off 170 1 Round, bottom gooseneck 14 22,173 172.50 200.00 184.52 171B 3 Round, outside round 87 358,637 188.23 222.00 194.15 171C 3 Round, eye of round (IM) 69 77,458 189.55 237.00 202.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 58,306 650.00 746.00 678.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 20 20,158 665.00 731.00 713.07 180 3 Loin, strip, bnls, 0x1 92 41,027 799.00 855.00 831.41 184 1 Loin, top butt, bnls, heavy 25 19,066 320.98 351.00 336.39 184 3 Loin, top butt, boneless 67 61,466 341.86 377.00 357.21 185A 4 Loin, bottom sirloin, flap 66 61,578 515.00 566.00 540.09 185B 1 Loin, ball-tip, bnls, heavy 41 48,910 298.00 321.45 309.65 185C 1 Loin, sirloin, tri-tip (IM) 18 54,850 348.00 376.00 362.75 185D 4 Loin, tri-tip, pld (IM) 34 16,203 475.00 524.28 490.04 189A 4 Loin, tndrloin, trmd, heavy 86 140,451 960.00 1059.00 1003.98 191A 4 Loin, butt tender, trimmed 4 20,268 971.40 1015.00 1011.20 193 4 Flank, flank steak (IM) 26 44,357 440.00 496.00 458.75 ------------------------------------------------------------------------------- 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 20 10,054 519.26 539.00 529.38 112A 3 Rib, ribeye, bnls, light 22 30,408 545.00 595.00 569.49 112A 3 Rib, ribeye, bnls, heavy 46 98,510 530.25 593.60 572.15 113C 1 Chuck, semi-bnls, neck/off 16 62,095 185.00 215.00 194.97 114 1 Chuck, shoulder clod 13 24,943 190.65 211.21 201.84 114A 3 Chuck, shoulder clod, trmd 15 54,175 195.00 210.00 199.34 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 13,370 379.00 435.50 398.74 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 75 821,959 205.00 227.00 211.22 116B 1 Chuck, chuck tender (IM) 21 17,748 199.00 213.67 205.39

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 55,783 193.00 210.00 197.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 41,001 356.00 480.00 405.18 130 4 Chuck, short rib 16 69,614 305.00 315.00 308.21 160 1 Round, bone-in 161 1 Round, boneless 6 5,401 196.00 205.00 202.31

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 127,176 199.00 232.70 211.59 168 1 Round, top inside round 37 95,168 179.65 221.21 194.69 168 3 Round, top inside round 23 94,630 200.25 210.50 203.72 169 5 Round, top inside, denuded 8 7,698 235.80 241.50 236.23

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 6,624 190.00 196.48 195.11 171B 3 Round, outside round 41 97,014 185.00 205.00 194.35 171C 3 Round, eye of round (IM) 22 68,877 190.00 215.00 198.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 33,592 560.00 585.00 578.16 175 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 32 63,394 519.21 615.00 547.14 184 1 Loin, top butt, bnls, heavy 15 28,982 275.00 292.00 281.15 184 3 Loin, top butt, boneless 26 31,981 264.00 315.00 298.61 185A 4 Loin, bottom sirloin, flap 13 31,438 479.97 520.00 487.51 185B 1 Loin, ball-tip, bnls, heavy 17 23,468 280.49 300.00 287.99 185C 1 Loin, sirloin, tri-tip (IM) 10 33,369 263.00 312.00 285.20 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 37 90,142 835.00 989.00 864.33 191A 4 Loin, butt tender, trimmed 10 19,831 833.00 924.56 846.24 193 4 Flank, flank steak (IM) 23 30,197 438.00 495.00 448.56 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 8,423 83.72 114.00 92.12 121D 4 Plate, Inside Skirt (IM) 28 40,890 376.00 395.80 382.50 121C 4 Plate, Outside Skirt (IM) 13 15,687 464.00 499.60 487.31 121E 6 Outside Skirt, pld (IM) 9 24,085 635.00 785.00 678.25

Cap, Wedge Meat & (IM) Lean 42 78,976 219.96 245.00 230.09

Pectoral Meat 38 85,552 212.75 257.00 222.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 78 644,352 137.50 178.00 150.92 Ground Beef 75% Ground Beef 81% 97 615,628 163.36 208.50 178.34 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 85,509 209.13 280.28 240.19 Ground Beef Chuck 80% 38 150,857 170.00 198.00 189.40 Ground Beef Round 85% 37 152,582 207.65 225.00 220.60 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% 7 18,809 185.00 215.10 194.99 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 23 678,089 81.20 92.00 87.86 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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