USDA Boxed Beef Cutout Closing Prices for June 24

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: 243.66 238.34 Change from prior day: 0.89 0.99 ------------------------------------------------------------------------------- Choice/Select spread: 5.32

Total Load Count (Cuts, Trimmings, Grids): 111 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 376.47 368.65

Primal Chuck 202.06 201.86

Primal Round 193.38 194.27

Primal Loin 327.34 305.96

Primal Brisket 209.20 210.29

Primal Short Plate 178.18 178.18

Primal Flank 152.03 149.64 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/23 49 37 33 24 143 242.77 237.35 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 240.09 233.03 -------------------------------------------------------------------------------- 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 48.35 loads 1,934,029 pounds

Select Cuts 33.25 loads 1,329,839 pounds

Trimmings 4.49 loads 179,760 pounds

Ground Beef 24.96 load 998,208 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 24 41,170 710.00 770.28 749.83 112A 3 Rib, ribeye, bnls, light 7 6,448 790.00 848.00 832.30 112A 3 Rib, ribeye, bnls, heavy 27 54,906 798.00 855.00 821.78 113C 1 Chuck, semi-bnls, neck/off 3 22,061 273.00 275.00 274.22 114 1 Chuck, shoulder clod 5 25,864 257.60 284.00 274.79 114A 3 Chuck, shoulder clod, trmd 23 90,020 274.00 296.00 279.81 114D 3 Chuck, clod, top blade 8 8,761 343.00 395.00 357.85 114E 3 Chuck, clod, arm roast 9 42,128 281.15 319.00 283.19 114F 5 Chuck, clod tender (IM) 11 10,457 581.00 615.00 599.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 103,496 278.00 314.00 293.63 116B 1 Chuck, chuck tender (IM) 16 46,581 265.00 280.50 269.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 71,970 306.00 351.00 325.13 120A 3 Brisket, point/off, bnls 9 4,944 549.00 612.28 577.08 123A 3 Short Plate, short rib 13 36,056 490.00 561.00 503.45 130 4 Chuck, short rib 16 31,447 336.00 370.00 348.09 160 1 Round, bone-in 6 6,638 235.00 248.00 239.81 161 1 Round, boneless 5 2,302 246.00 273.41 251.28

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 150,123 254.75 281.00 261.41 168 1 Round, top inside round 21 39,153 238.00 259.00 241.94 168 3 Round, top inside round 16 40,402 248.00 266.00 253.82 169 5 Round, top inside, denuded 13 28,944 281.00 301.00 291.30

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 6,146 236.00 252.00 239.95 171B 3 Round, outside round 33 299,107 241.51 265.50 245.54 171C 3 Round, eye of round (IM) 34 99,418 258.00 276.70 264.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 152,358 613.00 691.00 617.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 1,891 590.00 667.00 628.41 180 3 Loin, strip, bnls, 0x1 24 69,981 645.00 730.86 660.44 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 24 46,809 395.00 454.50 418.85 185A 4 Loin, bottom sirloin, flap 10 47,585 513.00 566.00 528.37 185B 1 Loin, ball-tip, bnls, heavy 16 50,943 266.00 301.28 276.66 185C 1 Loin, sirloin, tri-tip (IM) 4 4,554 351.00 406.00 368.49 185D 4 Loin, tri-tip, pld (IM) 11 6,495 526.00 564.00 548.10 189A 4 Loin, tndrloin, trmd, heavy 21 50,181 1000.00 1142.00 1049.24 191A 4 Loin, butt tender, trimmed 11 22,432 1013.00 1075.00 1017.01 193 4 Flank, flank steak (IM) 23 29,086 573.72 641.00 607.54 ------------------------------------------------------------------------------- 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 17 17,930 702.28 757.00 717.85 112A 3 Rib, ribeye, bnls, light 11 15,103 770.00 806.17 799.88 112A 3 Rib, ribeye, bnls, heavy 26 83,526 780.00 849.95 809.89 113C 1 Chuck, semi-bnls, neck/off 3 9,964 259.00 285.00 261.09 114 1 Chuck, shoulder clod 4 9,586 268.00 279.75 277.09 114A 3 Chuck, shoulder clod, trmd 7 12,466 281.00 299.98 292.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 11,277 518.00 604.00 537.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 167,153 275.00 305.00 293.34 116B 1 Chuck, chuck tender (IM) 11 67,035 266.98 280.00 269.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 3,763 320.00 348.00 330.24 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,016 488.00 530.00 518.82 130 4 Chuck, short rib 12 12,464 336.00 359.46 346.52 160 1 Round, bone-in 161 1 Round, boneless 3 2,894 251.75 257.00 254.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 29,366 256.00 280.00 268.15 168 1 Round, top inside round 13 40,822 238.00 258.98 242.85 168 3 Round, top inside round 28 135,859 241.00 259.75 247.10 169 5 Round, top inside, denuded 5 7,161 284.14 295.96 289.01

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,955 239.00 246.28 242.08 171B 3 Round, outside round 19 63,131 238.00 270.98 252.15 171C 3 Round, eye of round (IM) 13 23,526 257.62 281.70 269.79 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 30 26,591 572.24 644.00 595.82 175 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 28 75,552 597.00 644.00 610.73 184 1 Loin, top butt, bnls, heavy 3 30,356 341.00 345.00 344.72 184 3 Loin, top butt, boneless 26 153,974 345.00 382.98 354.82 185A 4 Loin, bottom sirloin, flap 6 7,122 496.50 530.00 513.02 185B 1 Loin, ball-tip, bnls, heavy 11 26,376 263.00 300.70 274.29 185C 1 Loin, sirloin, tri-tip (IM) 6 6,339 332.00 379.50 346.35 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 26,454 980.00 1074.00 1009.80 191A 4 Loin, butt tender, trimmed 5 1,729 961.00 1009.98 985.87 193 4 Flank, flank steak (IM) 13 28,431 568.00 616.00 594.79 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 43,655 130.34 145.00 134.16 121D 4 Plate, Inside Skirt (IM) 22 74,161 401.85 475.00 428.21 121C 4 Plate, Outside Skirt (IM) 11 11,436 580.00 650.00 618.48 121E 6 Outside Skirt, pld (IM) 11 19,920 834.00 920.00 875.57

Cap, Wedge Meat & (IM) Lean 28 117,705 278.00 309.28 291.50

Pectoral Meat 16 32,639 278.00 318.00 299.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 98,192 198.18 221.94 203.90 Ground Beef 75% Ground Beef 81% 37 257,172 210.00 280.00 225.40 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 6,939 280.00 309.00 292.17 Ground Beef Chuck 80% 5 54,277 218.41 280.00 250.05 Ground Beef Round 85% 25 93,425 233.73 274.00 255.49 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% 32 63,380 205.66 256.00 223.13 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 179,760 124.01 132.00 126.45 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.

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