USDA Boxed Beef Cutout Closing Prices for June 6

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: 230.86 220.81 Change from prior day: (0.13) (1.08) ------------------------------------------------------------------------------- Choice/Select spread: 10.05

Total Load Count (Cuts, Trimmings, Grids): 173 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 362.26 345.21

Primal Chuck 187.31 179.26

Primal Round 179.47 179.96

Primal Loin 313.16 285.91

Primal Brisket 195.30 197.37

Primal Short Plate 178.72 178.72

Primal Flank 151.01 146.65 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/05 81 78 6 39 205 230.99 221.89 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.17 222.60 -------------------------------------------------------------------------------- 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 82.00 loads 3,279,899 pounds

Select Cuts 47.42 loads 1,896,612 pounds

Trimmings 6.59 loads 263,504 pounds

Ground Beef 37.31 load 1,492,247 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 33 292,180 660.00 714.74 691.48 112A 3 Rib, ribeye, bnls, light 6 4,812 765.00 784.50 772.20 112A 3 Rib, ribeye, bnls, heavy 16 21,105 745.00 805.00 763.33 113C 1 Chuck, semi-bnls, neck/off 7 37,344 238.00 255.00 245.23 114 1 Chuck, shoulder clod 21 51,267 225.00 257.00 236.16 114A 3 Chuck, shoulder clod, trmd 30 305,837 245.00 270.00 248.88 114D 3 Chuck, clod, top blade 16 83,335 320.00 375.00 335.99 114E 3 Chuck, clod, arm roast 13 104,578 260.00 275.00 260.78 114F 5 Chuck, clod tender (IM) 3 7,363 540.60 590.00 580.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 113,620 253.96 290.60 270.44 116B 1 Chuck, chuck tender (IM) 16 19,652 235.00 261.50 248.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 114,057 289.00 316.00 298.21 120A 3 Brisket, point/off, bnls 5 4,722 515.60 545.00 532.08 123A 3 Short Plate, short rib 13 21,071 435.34 522.00 494.32 130 4 Chuck, short rib 13 15,062 315.00 369.52 332.93 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 51 315,828 242.81 271.00 247.19 168 1 Round, top inside round 21 73,586 208.41 225.00 213.48 168 3 Round, top inside round 25 119,400 218.00 239.50 221.28 169 5 Round, top inside, denuded 19 77,948 255.00 275.47 262.55

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 15,579 217.00 255.00 225.94 171B 3 Round, outside round 33 188,396 220.00 253.60 228.19 171C 3 Round, eye of round (IM) 42 107,330 240.00 267.05 247.53 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 61,998 602.00 678.75 621.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 38,882 540.00 626.15 545.28 180 3 Loin, strip, bnls, 0x1 39 319,091 579.50 668.00 618.00 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 29 131,336 408.75 427.00 414.72 185A 4 Loin, bottom sirloin, flap 17 76,338 503.00 541.00 515.46 185B 1 Loin, ball-tip, bnls, heavy 14 90,850 255.00 280.00 265.13 185C 1 Loin, sirloin, tri-tip (IM) 7 32,430 310.00 361.00 341.54 185D 4 Loin, tri-tip, pld (IM) 5 3,698 480.00 482.41 480.51 189A 4 Loin, tndrloin, trmd, heavy 34 162,056 990.00 1161.00 1001.31 191A 4 Loin, butt tender, trimmed 4 2,501 968.00 1079.97 989.40 193 4 Flank, flank steak (IM) 15 9,533 550.00 607.00 582.14 ------------------------------------------------------------------------------- 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 28,995 620.00 669.00 648.85 112A 3 Rib, ribeye, bnls, light 6 34,042 694.00 760.00 708.52 112A 3 Rib, ribeye, bnls, heavy 13 30,928 683.12 760.00 712.87 113C 1 Chuck, semi-bnls, neck/off 4 17,912 236.00 248.59 245.94 114 1 Chuck, shoulder clod 7 67,938 230.00 241.00 233.06 114A 3 Chuck, shoulder clod, trmd 17 368,726 245.00 255.00 246.13 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,983 490.00 531.00 506.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 397,436 251.61 283.00 257.91 116B 1 Chuck, chuck tender (IM) 10 18,810 240.00 260.00 245.85

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 96,302 290.00 316.00 300.17 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 13,933 458.75 507.00 472.63 130 4 Chuck, short rib 4 26,921 293.00 330.00 297.38 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 39,807 244.75 260.00 250.89 168 1 Round, top inside round 14 49,436 209.99 223.00 211.86 168 3 Round, top inside round 20 108,993 216.00 243.00 222.54 169 5 Round, top inside, denuded 4 4,238 259.71 268.00 264.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 24,120 210.00 235.00 213.42 171B 3 Round, outside round 16 141,424 221.20 236.00 223.53 171C 3 Round, eye of round (IM) 14 25,565 242.00 255.24 246.16 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 1,662 548.74 620.00 573.44 175 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 10 41,572 525.31 620.00 552.97 184 1 Loin, top butt, bnls, heavy 8 28,430 288.08 308.35 289.77 184 3 Loin, top butt, boneless 10 31,748 307.00 330.00 316.60 185A 4 Loin, bottom sirloin, flap 3 7,445 487.00 514.00 495.96 185B 1 Loin, ball-tip, bnls, heavy 7 13,644 240.00 265.00 260.26 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 77,817 946.00 1071.50 965.83 191A 4 Loin, butt tender, trimmed 7 14,721 904.25 1030.00 972.45 193 4 Flank, flank steak (IM) 8 6,158 559.81 606.00 570.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 4 5,090 100.00 150.00 124.97 121D 4 Plate, Inside Skirt (IM) 16 22,385 415.00 467.00 426.81 121C 4 Plate, Outside Skirt (IM) 16 13,698 580.00 652.00 602.30 121E 6 Outside Skirt, pld (IM) 11 59,505 795.00 906.00 819.94

Cap, Wedge Meat & (IM) Lean 9 27,447 269.81 300.00 281.16

Pectoral Meat 21 61,368 259.00 305.00 274.45 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 351,622 169.00 219.00 188.17 Ground Beef 75% 0 0 Ground Beef 81% 36 490,444 177.45 240.00 184.37 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 17 228,345 205.00 250.00 226.22 Ground Beef Round 85% 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% 16 119,860 209.10 232.90 221.21 Blended Ground Beef 85% Blended Ground Beef 90% 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 14 246,858 126.00 132.50 128.69 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.

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