USDA Boxed Beef Cutout Midday 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 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: 232.61 224.36 Change from prior day: 0.68 2.67 ------------------------------------------------------------------------------- Choice/Select spread: 8.25

Total Load Count (Cuts, Trimmings, Grids): 101 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 359.79 348.06

Primal Chuck 188.48 186.52

Primal Round 182.06 181.08

Primal Loin 316.59 290.00

Primal Brisket 199.49 190.90

Primal Short Plate 180.26 180.26

Primal Flank 152.73 151.59 -------------------------------------------------------------------------------- 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 48.27 loads 1,930,807 pounds

Select Cuts 34.55 loads 1,381,887 pounds

Trimmings 1.04 loads 41,400 pounds

Ground Beef 17.24 load 689,584 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 20 53,637 679.00 721.50 692.65 112A 3 Rib, ribeye, bnls, light 5 2,740 764.00 785.00 775.84 112A 3 Rib, ribeye, bnls, heavy 25 19,238 756.00 809.65 778.51 113C 1 Chuck, semi-bnls, neck/off 4 9,973 240.00 249.46 240.75 114 1 Chuck, shoulder clod 7 17,615 230.00 250.00 240.28 114A 3 Chuck, shoulder clod, trmd 28 232,466 243.65 261.20 255.53 114D 3 Chuck, clod, top blade 6 3,800 355.00 375.00 371.48 114E 3 Chuck, clod, arm roast 10 53,301 259.93 271.25 264.06 114F 5 Chuck, clod tender (IM) 3 2,982 580.00 600.00 588.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 208,691 255.73 289.65 271.40 116B 1 Chuck, chuck tender (IM) 13 18,566 243.50 288.00 249.83

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 42,742 291.90 320.00 309.03 120A 3 Brisket, point/off, bnls 14 2,285 524.00 561.00 548.65 123A 3 Short Plate, short rib 18 15,431 499.00 517.00 512.02 130 4 Chuck, short rib 12 17,302 320.00 380.00 330.31 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 60 364,987 243.75 275.00 247.21 168 1 Round, top inside round 8 35,794 210.00 216.00 211.18 168 3 Round, top inside round 24 208,998 214.72 239.00 226.07 169 5 Round, top inside, denuded 8 3,554 265.00 278.00 271.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 81,750 223.00 244.00 228.88 171C 3 Round, eye of round (IM) 24 58,665 242.94 263.00 248.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 45,550 598.00 679.65 650.39 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 27 21,978 616.00 669.46 636.85 184 1 Loin, top butt, bnls, heavy 7 6,688 331.30 360.00 350.16 184 3 Loin, top butt, boneless 13 39,703 368.00 429.54 394.04 185A 4 Loin, bottom sirloin, flap 10 25,260 515.00 546.00 531.88 185B 1 Loin, ball-tip, bnls, heavy 10 25,188 262.00 282.00 268.34 185C 1 Loin, sirloin, tri-tip (IM) 13 46,722 337.00 410.00 359.60 185D 4 Loin, tri-tip, pld (IM) 14 5,792 480.00 550.00 510.52 189A 4 Loin, tndrloin, trmd, heavy 9 24,580 1020.00 1114.00 1078.88 191A 4 Loin, butt tender, trimmed 6 1,312 1060.00 1087.00 1073.91 193 4 Flank, flank steak (IM) 22 15,313 589.00 605.00 595.35 ------------------------------------------------------------------------------- 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 71,317 648.00 703.00 679.34 112A 3 Rib, ribeye, bnls, light 5 7,144 725.80 760.00 741.90 112A 3 Rib, ribeye, bnls, heavy 32 32,567 697.02 760.00 719.77 113C 1 Chuck, semi-bnls, neck/off 6 26,771 240.50 250.00 241.66 114 1 Chuck, shoulder clod 3 5,497 236.00 250.48 238.04 114A 3 Chuck, shoulder clod, trmd 7 19,199 252.00 265.00 257.42 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 1,260 495.00 526.50 514.08 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 25 87,305 255.73 279.00 264.12 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 94,978 273.00 318.00 279.35 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 11,255 460.00 499.00 495.41 130 4 Chuck, short rib 5 25,061 320.00 331.00 320.34 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 79,367 244.00 266.70 253.42 168 1 Round, top inside round 7 166,252 209.54 219.00 212.17 168 3 Round, top inside round 7 12,697 219.94 231.00 225.50 169 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 9 42,527 224.00 238.00 225.17 171C 3 Round, eye of round (IM) 10 14,252 245.00 264.70 255.23 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 31,765 529.20 612.00 541.47 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 24 61,659 560.80 628.00 566.96 184 1 Loin, top butt, bnls, heavy 10 67,663 276.82 325.87 291.01 184 3 Loin, top butt, boneless 27 160,133 292.00 336.82 317.63 185A 4 Loin, bottom sirloin, flap 9 12,439 470.00 514.70 491.26 185B 1 Loin, ball-tip, bnls, heavy 9 67,340 255.00 286.70 263.52 185C 1 Loin, sirloin, tri-tip (IM) 5 46,254 313.00 343.13 340.89 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 20 21,937 1000.00 1051.00 1026.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,163 575.87 601.00 585.80 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 140,231 93.79 150.00 109.91 121D 4 Plate, Inside Skirt (IM) 14 14,333 417.00 441.00 433.11 121C 4 Plate, Outside Skirt (IM) 12 30,430 575.93 647.00 624.33 121E 6 Outside Skirt, pld (IM) 4 4,847 845.00 920.00 883.45

Cap, Wedge Meat & (IM) Lean 15 56,319 270.00 308.00 276.96

Pectoral Meat 8 48,904 267.54 292.00 269.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 76,909 189.80 220.00 193.74 Ground Beef 75% Ground Beef 81% 19 71,889 193.00 241.18 205.57 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 20,823 276.00 283.00 276.29 Ground Beef Chuck 80% 3 41,604 220.00 229.46 220.38 Ground Beef Round 85% 5 120,070 263.00 289.00 265.14 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% 6 46,000 215.15 253.00 231.82 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 0 0 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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