USDA Boxed Beef Cutout Midday Prices for June 23

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: 241.94 236.16 Change from prior day: 1.05 2.79 ------------------------------------------------------------------------------- Choice/Select spread: 5.77

Total Load Count (Cuts, Trimmings, Grids): 76 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 373.66 367.46

Primal Chuck 199.94 198.82

Primal Round 193.97 193.00

Primal Loin 323.47 302.79

Primal Brisket 205.52 205.26

Primal Short Plate 179.75 179.75

Primal Flank 151.47 148.22 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/20 56 31 18 17 123 240.89 233.37 06/19 60 47 15 15 137 240.46 233.09 06/18 67 39 27 32 165 239.54 232.05 06/17 60 50 31 28 169 236.80 229.27 06/16 54 45 13 18 131 234.24 226.11 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.39 230.78 -------------------------------------------------------------------------------- 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 30.46 loads 1,218,325 pounds

Select Cuts 18.48 loads 739,330 pounds

Trimmings 15.37 loads 614,921 pounds

Ground Beef 11.68 load 467,090 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 17 55,662 718.72 760.00 721.99 112A 3 Rib, ribeye, bnls, light 9 14,142 800.00 850.00 816.29 112A 3 Rib, ribeye, bnls, heavy 24 41,574 795.00 854.50 816.15 113C 1 Chuck, semi-bnls, neck/off 3 12,753 265.59 272.45 268.32 114 1 Chuck, shoulder clod 5 13,217 258.27 281.00 265.18 114A 3 Chuck, shoulder clod, trmd 7 47,471 260.00 285.56 278.85 114D 3 Chuck, clod, top blade 5 11,374 370.34 395.00 379.31 114E 3 Chuck, clod, arm roast 7 4,390 266.00 295.00 279.28 114F 5 Chuck, clod tender (IM) 13 14,242 577.60 620.00 597.97 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 53,196 264.45 305.00 289.66 116B 1 Chuck, chuck tender (IM) 13 59,265 257.22 282.50 265.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 68,273 308.00 330.00 314.93 120A 3 Brisket, point/off, bnls 7 12,491 532.00 590.00 542.19 123A 3 Short Plate, short rib 16 34,827 488.00 562.00 528.92 130 4 Chuck, short rib 14 35,081 320.44 347.60 337.72 160 1 Round, bone-in 4 5,350 235.00 247.02 240.97 161 1 Round, boneless 3 3,679 243.00 253.00 248.01

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 50,628 246.36 277.30 267.65 168 1 Round, top inside round 7 17,685 238.00 256.73 243.31 168 3 Round, top inside round 12 122,324 242.58 277.00 247.24 169 5 Round, top inside, denuded 18 56,404 272.60 298.00 284.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 85,168 247.30 277.60 263.27 171C 3 Round, eye of round (IM) 22 57,244 263.00 277.50 267.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 39,778 600.00 680.00 624.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 3,712 590.00 590.00 590.00 180 3 Loin, strip, bnls, 0x1 14 30,505 647.59 686.50 654.17 184 1 Loin, top butt, bnls, heavy 4 4,891 374.41 430.00 413.21 184 3 Loin, top butt, boneless 14 49,397 409.25 438.00 411.23 185A 4 Loin, bottom sirloin, flap 12 27,419 507.98 541.00 519.05 185B 1 Loin, ball-tip, bnls, heavy 3 7,587 290.00 290.00 290.00 185C 1 Loin, sirloin, tri-tip (IM) 8 13,022 344.56 395.00 364.64 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 19,340 1013.00 1136.50 1034.64 191A 4 Loin, butt tender, trimmed 7 5,855 1010.60 1077.30 1014.01 193 4 Flank, flank steak (IM) 5 3,910 600.00 615.00 609.84 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 8,468 782.00 795.00 792.08 112A 3 Rib, ribeye, bnls, heavy 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 46,150 262.98 277.00 263.95 114A 3 Chuck, shoulder clod, trmd 3 3,310 279.50 288.00 283.96 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 6,009 530.00 530.00 530.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 80,467 285.00 306.00 294.18 116B 1 Chuck, chuck tender (IM) 8 32,479 263.00 272.00 267.21

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 46,340 300.00 330.00 321.59 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 9,142 500.00 542.00 535.04 130 4 Chuck, short rib 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 8,298 255.00 273.00 272.05 168 1 Round, top inside round 3 9,168 238.00 250.00 246.92 168 3 Round, top inside round 9 68,096 240.00 251.00 248.37 169 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 7 15,676 245.00 264.00 248.79 171C 3 Round, eye of round (IM) 6 30,034 268.00 277.00 269.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 1,670 580.71 622.30 601.73 175 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 25,634 596.44 647.00 621.49 184 1 Loin, top butt, bnls, heavy 7 162,481 336.98 352.00 342.72 184 3 Loin, top butt, boneless 8 28,384 354.07 378.00 363.49 185A 4 Loin, bottom sirloin, flap 3 6,556 511.50 525.00 522.50 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 10 38,557 353.00 390.00 354.61 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 7,412 981.00 1045.00 1008.33 191A 4 Loin, butt tender, trimmed 6 16,496 970.00 1045.00 982.67 193 4 Flank, flank steak (IM) 6 8,693 590.44 602.30 599.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 6 4,461 125.00 155.00 154.05 121D 4 Plate, Inside Skirt (IM) 4 3,052 449.00 462.00 457.63 121C 4 Plate, Outside Skirt (IM) 10 49,805 580.00 653.00 596.57 121E 6 Outside Skirt, pld (IM) 3 1,658 840.00 920.00 897.32

Cap, Wedge Meat & (IM) Lean 5 4,757 290.00 310.00 296.51

Pectoral Meat 7 8,177 286.00 320.00 301.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% Ground Beef 75% 0 0 Ground Beef 81% 8 95,012 200.00 217.00 206.27 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 11,458 217.00 230.00 218.30 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% 0 0 Blended Ground Beef 81% 13 131,300 208.15 260.00 237.62 Blended Ground Beef 85% 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 23 612,051 114.50 147.00 125.91 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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