USDA Boxed Beef Cutout Closing Prices for June 2

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: 232.43 221.48 Change from prior day: (0.23) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 10.94

Total Load Count (Cuts, Trimmings, Grids): 144 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 358.85 337.48

Primal Chuck 189.56 185.20

Primal Round 181.12 179.75

Primal Loin 317.88 286.51

Primal Brisket 194.08 192.77

Primal Short Plate 178.18 178.18

Primal Flank 151.39 146.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/30 53 49 10 23 135 232.66 221.90 05/29 110 71 7 28 216 233.65 223.77 05/28 91 72 9 41 213 234.31 224.15 05/27 67 37 7 24 135 233.12 222.65 05/23 59 28 22 18 128 231.98 220.90 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 233.14 222.67 -------------------------------------------------------------------------------- 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 70.72 loads 2,828,671 pounds

Select Cuts 39.24 loads 1,569,678 pounds

Trimmings 9.33 loads 373,353 pounds

Ground Beef 24.54 load 981,530 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 43 285,390 662.00 706.50 679.48 112A 3 Rib, ribeye, bnls, light 13 15,349 692.00 796.00 726.42 112A 3 Rib, ribeye, bnls, heavy 30 55,420 700.00 807.00 766.52 113C 1 Chuck, semi-bnls, neck/off 3 15,550 210.00 248.00 222.69 114 1 Chuck, shoulder clod 15 39,930 222.63 248.00 235.25 114A 3 Chuck, shoulder clod, trmd 23 151,728 236.98 263.00 247.96 114D 3 Chuck, clod, top blade 10 30,601 330.55 373.00 346.25 114E 3 Chuck, clod, arm roast 16 50,769 251.53 274.00 262.19 114F 5 Chuck, clod tender (IM) 13 5,923 560.00 597.00 571.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 228,902 256.98 287.01 276.78 116B 1 Chuck, chuck tender (IM) 13 29,713 240.00 258.00 245.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 163,795 286.00 316.00 293.04 120A 3 Brisket, point/off, bnls 9 16,754 505.00 549.50 515.53 123A 3 Short Plate, short rib 25 49,730 470.99 520.00 501.70 130 4 Chuck, short rib 26 58,690 316.50 340.45 330.12 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 45 135,317 250.00 271.00 254.60 168 1 Round, top inside round 14 127,252 209.00 224.00 212.46 168 3 Round, top inside round 18 102,094 211.00 233.00 219.45 169 5 Round, top inside, denuded 27 126,495 258.08 272.60 268.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 34 168,098 221.15 246.01 232.93 171C 3 Round, eye of round (IM) 44 111,512 243.00 261.00 250.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 39,420 622.80 675.00 629.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 15,169 574.05 626.00 578.73 180 3 Loin, strip, bnls, 0x1 31 104,817 635.80 685.00 645.04 184 1 Loin, top butt, bnls, heavy 4 4,962 350.00 365.00 357.65 184 3 Loin, top butt, boneless 45 205,014 367.51 415.00 395.21 185A 4 Loin, bottom sirloin, flap 10 14,931 491.63 520.00 512.39 185B 1 Loin, ball-tip, bnls, heavy 11 65,755 250.00 275.00 266.29 185C 1 Loin, sirloin, tri-tip (IM) 6 10,254 334.00 369.25 355.30 185D 4 Loin, tri-tip, pld (IM) 7 12,736 479.25 544.00 484.75 189A 4 Loin, tndrloin, trmd, heavy 41 76,627 992.00 1181.00 1069.37 191A 4 Loin, butt tender, trimmed 7 9,547 1021.20 1070.00 1059.77 193 4 Flank, flank steak (IM) 15 16,834 583.80 601.00 590.67 ------------------------------------------------------------------------------- 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 6 4,023 633.74 658.11 644.33 112A 3 Rib, ribeye, bnls, light 8 21,901 710.00 740.00 730.20 112A 3 Rib, ribeye, bnls, heavy 11 40,075 669.74 753.08 700.68 113C 1 Chuck, semi-bnls, neck/off 3 5,558 231.98 240.50 237.38 114 1 Chuck, shoulder clod 6 23,667 225.90 245.00 234.52 114A 3 Chuck, shoulder clod, trmd 11 64,609 245.00 258.00 249.15 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 21,417 489.70 519.60 502.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 227,616 255.00 279.00 260.47 116B 1 Chuck, chuck tender (IM) 10 34,164 240.00 258.00 243.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 123,015 287.50 310.00 289.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 25,671 307.68 340.45 326.37 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 45,590 232.00 259.92 238.02 168 1 Round, top inside round 8 67,909 211.00 220.00 212.48 168 3 Round, top inside round 14 71,556 215.70 235.00 224.83 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 123,030 204.50 217.92 204.62 171B 3 Round, outside round 22 76,384 220.00 240.00 227.15 171C 3 Round, eye of round (IM) 17 53,354 241.20 255.00 246.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 6,636 555.00 575.39 560.80 175 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 19 42,085 536.20 630.00 576.09 184 1 Loin, top butt, bnls, heavy 6 10,444 288.00 326.32 301.73 184 3 Loin, top butt, boneless 14 22,685 310.00 334.00 324.23 185A 4 Loin, bottom sirloin, flap 6 11,104 460.00 499.00 485.73 185B 1 Loin, ball-tip, bnls, heavy 10 68,066 255.00 279.00 262.31 185C 1 Loin, sirloin, tri-tip (IM) 6 19,634 330.00 361.50 336.00 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 21 29,932 978.00 1076.69 1021.40 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 9,513 561.74 577.00 569.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 11,199 118.00 150.00 130.72 121D 4 Plate, Inside Skirt (IM) 26 56,213 415.00 445.00 425.52 121C 4 Plate, Outside Skirt (IM) 10 15,178 576.00 620.00 594.44 121E 6 Outside Skirt, pld (IM) 17 40,637 772.00 906.00 803.23

Cap, Wedge Meat & (IM) Lean 25 75,541 280.00 306.00 288.90

Pectoral Meat 29 175,750 258.64 315.00 268.63 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 419,350 180.00 209.00 198.29 Ground Beef 75% Ground Beef 81% 19 93,027 206.00 231.26 210.68 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 9 88,238 225.00 255.00 246.13 Ground Beef Round 85% 6 6,168 272.00 289.00 275.49 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% 17 94,827 214.62 261.00 231.80 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 22 373,353 123.50 132.00 128.64 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE