USDA Boxed Beef Cutout Midday 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 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: 243.18 238.19 Change from prior day: 0.41 0.84 ------------------------------------------------------------------------------- Choice/Select spread: 4.99

Total Load Count (Cuts, Trimmings, Grids): 57 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 374.70 369.19

Primal Chuck 201.37 201.42

Primal Round 192.34 193.01

Primal Loin 327.89 306.48

Primal Brisket 207.58 210.06

Primal Short Plate 179.70 179.70

Primal Flank 152.19 149.37 -------------------------------------------------------------------------------- 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 21.08 loads 843,176 pounds

Select Cuts 18.48 loads 739,022 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 17.55 load 702,061 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 16 14,667 710.00 770.28 752.51 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 19 45,846 798.00 855.00 820.34 113C 1 Chuck, semi-bnls, neck/off 3 22,061 273.00 275.00 274.22 114 1 Chuck, shoulder clod 4 19,867 257.60 280.00 272.01 114A 3 Chuck, shoulder clod, trmd 11 19,191 279.65 296.00 285.80 114D 3 Chuck, clod, top blade 6 7,324 343.00 395.00 353.89 114E 3 Chuck, clod, arm roast 8 41,426 281.15 319.00 282.97 114F 5 Chuck, clod tender (IM) 8 7,409 581.00 610.50 597.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 36,743 278.00 308.00 297.17 116B 1 Chuck, chuck tender (IM) 10 5,827 266.98 280.50 271.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 24,293 308.00 339.95 322.30 120A 3 Brisket, point/off, bnls 6 2,346 558.00 612.28 571.97 123A 3 Short Plate, short rib 9 6,782 500.00 561.00 514.62 130 4 Chuck, short rib 11 22,232 337.00 370.00 344.55 160 1 Round, bone-in 4 2,640 235.00 248.00 241.83 161 1 Round, boneless 4 1,649 246.00 273.41 250.80

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 23,948 267.00 281.00 276.64 168 1 Round, top inside round 11 23,797 238.00 253.28 240.38 168 3 Round, top inside round 4 10,629 256.00 265.00 257.64 169 5 Round, top inside, denuded 8 10,214 282.00 301.00 293.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 5,824 236.00 252.00 240.00 171B 3 Round, outside round 23 204,627 241.51 265.50 245.71 171C 3 Round, eye of round (IM) 21 29,635 263.00 276.70 267.03 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 19,045 620.24 680.00 638.67 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 1,096 590.00 667.00 636.49 180 3 Loin, strip, bnls, 0x1 11 7,793 658.00 727.28 692.98 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 20 40,513 395.00 452.00 417.24 185A 4 Loin, bottom sirloin, flap 5 27,513 513.00 535.00 519.18 185B 1 Loin, ball-tip, bnls, heavy 6 5,716 289.50 301.28 296.88 185C 1 Loin, sirloin, tri-tip (IM) 3 2,251 375.00 406.00 386.39 185D 4 Loin, tri-tip, pld (IM) 7 2,550 526.00 535.00 531.39 189A 4 Loin, tndrloin, trmd, heavy 14 35,520 1000.00 1138.00 1054.07 191A 4 Loin, butt tender, trimmed 7 2,328 1025.00 1075.00 1051.62 193 4 Flank, flank steak (IM) 15 14,970 608.00 641.00 612.64 ------------------------------------------------------------------------------- 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 12 8,343 703.00 743.11 715.55 112A 3 Rib, ribeye, bnls, light 3 2,818 803.00 806.17 804.27 112A 3 Rib, ribeye, bnls, heavy 15 30,609 780.00 849.95 812.30 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 8,545 281.00 295.00 293.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,927 530.00 571.50 544.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 79,290 275.00 303.00 296.19 116B 1 Chuck, chuck tender (IM) 5 8,796 266.98 280.00 274.00

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 130 4 Chuck, short rib 10 8,425 341.00 359.46 348.96 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 9,516 263.00 280.00 271.98 168 1 Round, top inside round 4 7,942 238.00 252.00 244.66 168 3 Round, top inside round 11 91,597 241.00 259.75 247.96 169 5 Round, top inside, denuded 3 3,141 290.00 295.96 295.25

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 36,886 238.00 266.00 252.99 171C 3 Round, eye of round (IM) 6 12,507 264.74 281.70 271.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 22,998 572.24 644.00 596.09 175 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 16 36,163 603.00 644.00 619.00 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 19 146,622 345.00 377.28 354.29 185A 4 Loin, bottom sirloin, flap 5 5,214 505.79 530.00 519.07 185B 1 Loin, ball-tip, bnls, heavy 8 23,072 263.00 300.70 272.11 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 7,397 987.00 1066.00 1031.08 191A 4 Loin, butt tender, trimmed 5 1,729 961.00 1009.98 985.87 193 4 Flank, flank steak (IM) 7 23,365 588.00 608.00 597.91 ------------------------------------------------------------------------------- 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) 12 23,621 451.00 475.00 456.92 121C 4 Plate, Outside Skirt (IM) 6 5,028 605.00 646.00 624.49 121E 6 Outside Skirt, pld (IM) 10 18,700 834.00 920.00 873.97

Cap, Wedge Meat & (IM) Lean 16 66,509 283.00 309.28 285.00

Pectoral Meat 8 10,455 299.28 318.00 311.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 62,855 199.75 221.79 201.52 Ground Beef 75% 0 0 Ground Beef 81% 26 190,422 210.00 280.00 227.63 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 6,040 280.00 309.00 292.57 Ground Beef Chuck 80% Ground Beef Round 85% 22 86,098 235.00 274.00 238.30 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% 7 35,360 205.66 256.00 218.69 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 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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