USDA Boxed Beef Cutout Closing Prices for June 10

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: 232.51 222.35 Change from prior day: 0.58 0.66 ------------------------------------------------------------------------------- Choice/Select spread: 10.16

Total Load Count (Cuts, Trimmings, Grids): 185 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 359.66 347.41

Primal Chuck 188.44 184.83

Primal Round 182.33 181.35

Primal Loin 315.84 283.05

Primal Brisket 199.41 191.00

Primal Short Plate 180.59 180.58

Primal Flank 153.08 150.23 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/09 70 46 3 25 144 231.93 221.69 06/06 82 47 7 37 173 230.86 220.81 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.71 222.42 -------------------------------------------------------------------------------- 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 80.58 loads 3,223,373 pounds

Select Cuts 64.89 loads 2,595,637 pounds

Trimmings 13.29 loads 531,566 pounds

Ground Beef 26.71 load 1,068,370 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 26 56,279 679.00 729.00 693.68 112A 3 Rib, ribeye, bnls, light 7 7,034 770.00 793.00 780.97 112A 3 Rib, ribeye, bnls, heavy 36 49,285 752.00 809.65 774.83 113C 1 Chuck, semi-bnls, neck/off 6 16,282 240.00 249.46 242.40 114 1 Chuck, shoulder clod 13 37,296 230.00 251.83 242.17 114A 3 Chuck, shoulder clod, trmd 36 284,461 243.65 269.28 255.97 114D 3 Chuck, clod, top blade 8 6,855 338.39 375.00 356.99 114E 3 Chuck, clod, arm roast 13 82,668 259.93 283.50 264.60 114F 5 Chuck, clod tender (IM) 4 3,682 540.60 600.00 579.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 58 278,218 255.73 299.52 273.74 116B 1 Chuck, chuck tender (IM) 23 53,372 242.00 268.52 247.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 69,924 291.90 320.00 305.88 120A 3 Brisket, point/off, bnls 16 9,336 532.84 561.00 540.33 123A 3 Short Plate, short rib 22 30,273 472.00 517.00 496.14 130 4 Chuck, short rib 21 49,277 295.00 380.00 322.75 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 70 404,756 243.75 275.00 247.97 168 1 Round, top inside round 13 61,278 210.00 229.28 216.45 168 3 Round, top inside round 43 538,107 214.72 239.00 229.10 169 5 Round, top inside, denuded 14 14,457 252.00 281.00 266.03

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 45 207,394 221.83 244.00 228.43 171C 3 Round, eye of round (IM) 47 165,118 242.94 269.00 249.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 70,056 598.00 679.65 648.44 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 32 58,283 616.00 668.00 627.70 184 1 Loin, top butt, bnls, heavy 9 10,294 331.30 360.00 347.23 184 3 Loin, top butt, boneless 22 72,924 368.00 429.54 398.36 185A 4 Loin, bottom sirloin, flap 16 49,103 485.00 546.00 523.63 185B 1 Loin, ball-tip, bnls, heavy 12 72,797 262.00 282.00 275.34 185C 1 Loin, sirloin, tri-tip (IM) 17 53,027 337.00 410.00 358.88 185D 4 Loin, tri-tip, pld (IM) 17 7,738 480.00 550.00 517.71 189A 4 Loin, tndrloin, trmd, heavy 19 77,650 990.00 1155.00 1026.02 191A 4 Loin, butt tender, trimmed 7 1,371 1060.00 1087.00 1074.31 193 4 Flank, flank steak (IM) 27 22,108 589.00 611.00 597.21 ------------------------------------------------------------------------------- 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 19 89,043 633.00 703.00 675.20 112A 3 Rib, ribeye, bnls, light 9 15,295 725.80 760.00 739.29 112A 3 Rib, ribeye, bnls, heavy 44 63,418 697.02 786.28 721.47 113C 1 Chuck, semi-bnls, neck/off 10 36,917 240.50 255.00 242.72 114 1 Chuck, shoulder clod 6 13,417 235.15 250.48 240.26 114A 3 Chuck, shoulder clod, trmd 14 52,610 249.14 265.00 254.66 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 10,878 495.00 526.50 514.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 158,063 255.73 281.00 266.78 116B 1 Chuck, chuck tender (IM) 11 75,927 245.00 254.00 249.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 95,598 273.00 318.00 279.57 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 12,022 453.00 499.00 492.70 130 4 Chuck, short rib 8 35,568 316.00 331.00 322.01 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 121,737 244.00 274.10 255.74 168 1 Round, top inside round 9 169,334 209.54 225.00 212.27 168 3 Round, top inside round 11 20,892 219.94 235.00 227.40 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 13 59,698 223.00 238.00 225.63 171C 3 Round, eye of round (IM) 14 26,611 245.00 264.70 252.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 36,877 529.20 612.00 545.20 175 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 32 81,902 560.00 633.00 566.78 184 1 Loin, top butt, bnls, heavy 13 95,328 276.82 325.87 293.96 184 3 Loin, top butt, boneless 33 243,949 292.00 347.28 317.56 185A 4 Loin, bottom sirloin, flap 9 12,439 470.00 514.70 491.26 185B 1 Loin, ball-tip, bnls, heavy 14 109,140 250.00 286.70 260.93 185C 1 Loin, sirloin, tri-tip (IM) 7 123,752 313.00 343.13 330.54 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 48 461,823 921.50 1051.00 929.04 191A 4 Loin, butt tender, trimmed 10 8,445 959.25 1000.00 967.41 193 4 Flank, flank steak (IM) 6 5,118 559.81 601.00 571.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 152,287 93.79 150.00 111.06 121D 4 Plate, Inside Skirt (IM) 21 19,229 417.00 447.00 433.96 121C 4 Plate, Outside Skirt (IM) 17 34,806 575.93 651.00 623.32 121E 6 Outside Skirt, pld (IM) 6 6,977 845.00 920.00 875.94

Cap, Wedge Meat & (IM) Lean 37 137,246 270.00 308.00 276.11

Pectoral Meat 11 52,956 267.54 292.00 271.11 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 24 208,240 186.00 220.00 190.61 Ground Beef 75% Ground Beef 81% 26 96,502 190.00 250.00 204.05 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 21,734 276.00 295.28 276.95 Ground Beef Chuck 80% 7 91,907 220.00 234.49 221.42 Ground Beef Round 85% 10 153,991 263.00 300.00 266.41 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% 31 81,540 215.15 253.00 236.15 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 302,126 130.00 131.00 130.27 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