USDA Boxed Beef Cutout Midday Prices for June 17

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: 201.33 184.02 Change from prior day: 1.80 0.23 ------------------------------------------------------------------------------- Choice/Select spread: 17.31

Total Load Count (Cuts, Trimmings, Grids): 89 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 318.93 276.67

Primal Chuck 157.03 151.29

Primal Round 154.36 152.85

Primal Loin 299.76 249.45

Primal Brisket 133.77 134.11

Primal Short Plate 140.69 144.09

Primal Flank 118.07 115.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/14 48 50 0 22 119 199.53 183.79 06/13 66 55 5 27 153 200.63 184.37 06/12 96 77 17 55 246 201.79 184.31 06/11 93 75 13 27 209 202.99 184.16 06/10 78 45 26 36 184 203.18 183.44 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.62 184.01 -------------------------------------------------------------------------------- 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 52.87 loads 2,114,741 pounds

Select Cuts 19.62 loads 784,745 pounds

Trimmings 4.33 loads 173,110 pounds

Ground Beef 11.99 load 479,723 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 23 176,571 548.00 656.00 642.20 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 25 111,688 654.00 745.00 684.08 113C 1 Chuck, semi-bnls, neck/off 3 9,482 197.50 205.00 198.90 114 1 Chuck, shoulder clod 5 21,867 180.81 192.00 184.36 114A 3 Chuck, shoulder clod, trmd 13 28,966 196.00 226.00 204.60 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 13 80,239 223.00 240.00 228.82 114F 5 Chuck, clod tender (IM) 8 7,086 420.00 430.00 424.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 67,575 212.00 229.00 220.52 116B 1 Chuck, chuck tender (IM) 9 41,275 196.00 210.00 200.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 47,183 190.68 215.00 203.27 120A 3 Brisket, point/off, bnls 5 12,168 342.00 352.00 344.62 123A 3 Short Plate, short rib 17 33,486 425.00 480.00 441.01 130 4 Chuck, short rib 23 60,313 296.00 340.00 319.65 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 185,167 198.90 228.50 206.67 168 1 Round, top inside round 10 106,863 182.00 194.62 187.82 168 3 Round, top inside round 8 24,281 187.50 215.00 201.22 169 5 Round, top inside, denuded 18 103,802 222.00 240.03 225.40

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 107,952 192.00 222.01 202.70 171C 3 Round, eye of round (IM) 21 50,557 197.00 215.00 202.10 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 18 193,841 600.00 694.50 606.15 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 1,471 670.00 670.00 670.00 180 3 Loin, strip, bnls, 0x1 29 97,092 692.00 778.00 729.32 184 1 Loin, top butt, bnls, heavy 11 24,895 320.00 345.00 330.39 184 3 Loin, top butt, boneless 29 236,217 320.00 357.00 342.56 185A 4 Loin, bottom sirloin, flap 19 84,008 475.00 548.00 490.68 185B 1 Loin, ball-tip, bnls, heavy 6 5,116 310.00 323.35 313.00 185C 1 Loin, sirloin, tri-tip (IM) 4 4,459 363.53 370.00 364.12 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 78,588 918.00 971.35 952.10 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 14 11,904 448.00 500.00 476.75 ------------------------------------------------------------------------------- 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 8 14,605 504.75 551.00 517.99 112A 3 Rib, ribeye, bnls, light 8 4,108 560.00 600.00 575.82 112A 3 Rib, ribeye, bnls, heavy 14 46,073 550.50 600.00 584.70 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 8,384 197.82 226.00 204.49 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,700 378.00 420.00 398.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 49,519 211.42 228.00 216.99 116B 1 Chuck, chuck tender (IM) 3 1,954 200.00 215.00 212.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 137,211 198.00 232.00 199.97 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 4,795 404.24 470.00 444.27 130 4 Chuck, short rib 9 55,901 307.34 346.00 309.12 160 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 3 2,352 203.00 212.00 208.32 168 1 Round, top inside round 8 21,804 183.51 192.00 186.99 168 3 Round, top inside round 8 45,785 195.00 207.00 203.20 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 7 36,505 191.00 201.00 194.06 171C 3 Round, eye of round (IM) 7 20,900 196.00 210.00 199.43 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 9,215 528.10 570.00 533.90 175 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 7 5,478 540.00 580.00 551.94 184 1 Loin, top butt, bnls, heavy 3 2,583 273.00 289.00 286.62 184 3 Loin, top butt, boneless 5 7,490 290.00 337.00 299.72 185A 4 Loin, bottom sirloin, flap 6 16,589 491.67 518.45 499.75 185B 1 Loin, ball-tip, bnls, heavy 7 13,751 248.00 300.00 294.41 185C 1 Loin, sirloin, tri-tip (IM) 3 4,137 310.00 316.00 311.91 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 47,157 823.00 875.00 832.89 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 4 2,775 445.00 480.00 464.04 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 2,077 95.00 116.00 96.93 121D 4 Plate, Inside Skirt (IM) 18 50,934 373.65 400.00 383.74 121C 4 Plate, Outside Skirt (IM) 14 12,174 431.00 546.00 472.08 121E 6 Outside Skirt, pld (IM) 4 21,038 564.00 585.35 571.24

Cap, Wedge Meat & (IM) Lean 15 37,974 212.00 225.50 219.19

Pectoral Meat 16 29,865 215.61 235.00 221.01 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 107,212 142.00 159.50 152.61 Ground Beef 75% Ground Beef 81% 25 182,760 165.00 195.74 170.47 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 4,531 224.65 233.50 230.04 Ground Beef Chuck 80% 9 53,038 182.00 217.00 186.62 Ground Beef Round 85% 8 5,249 212.00 226.00 215.04 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% Blended Ground Beef 85% 0 0 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 5 173,110 89.28 97.00 92.30 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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