USDA Boxed Beef Cutout Closing Prices for December 1

December 1 (Bloomberg) -- 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: 162.85 153.06 Change from prior day: 0.30 1.28 ------------------------------------------------------------------------------- Choice/Select spread: 9.79

Total Load Count (Cuts, Trimmings, Grids): 370 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 278.24 238.77 Primal Chuck 130.56 129.09 Primal Round 137.45 137.46 Primal Loin 216.43 192.42 Primal Brisket 113.74 112.99 Primal Short Plate 106.62 109.51 Primal Flank 83.30 84.05 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/30 97 86 19 37 239 162.55 151.78 11/29 74 43 26 17 160 162.18 151.69 11/26 68 34 24 62 188 161.85 152.34 11/24 112 79 47 45 283 161.10 151.56 11/23 102 74 37 48 260 160.14 149.79 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 161.56 151.43 -------------------------------------------------------------------------------- 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 150.64 loads 6,025,400 pounds Select Cuts 97.01 loads 3,880,437 pounds Trimmings 70.26 loads 2,810,372 pounds Coarse Grinds 52.17 load 2,086,826 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 48 38,533 556.25 608.00 580.84 112A 3 Rib, ribeye, bnls, light 10 13,699 606.50 715.00 687.05 112A 3 Rib, ribeye, bnls, heavy 89 94,713 572.00 690.00 610.08 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 10 49,621 161.00 175.00 165.67 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 29 157,338 161.00 170.00 165.11 114A 3 Chuck, shoulder clod, trmd 105 564,646 172.24 188.00 177.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 18 27,043 194.25 221.00 205.05 114F 5 Chuck, clod tender 23 37,238 245.25 285.00 268.47 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 144 1,024,744 200.00 226.50 217.00 116B 1 Chuck, chuck tender 53 70,584 177.00 200.00 185.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 124 182,354 164.00 183.00 172.57 120A 3 Brisket, point/off, bnls 31 30,726 262.40 295.25 280.98 123A 3 Short Plate, short rib 50 56,285 320.06 375.00 351.08 130 4 Chuck, short rib 51 42,161 228.00 265.00 248.74 160 1 Round, bone-in 8 11,722 166.00 175.00 169.09 161 1 Round, boneless 8 12,357 170.00 179.50 178.82

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 132 279,471 190.00 206.00 195.74 168 1 Round, top inside round 146 383,500 170.25 186.00 175.81 168 3 Round, top inside round 53 474,909 177.00 196.00 187.80 169 5 Round, top inside, denuded 32 65,332 208.20 230.25 216.31

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 7,976 162.25 180.00 169.40 171B 3 Round, outside round 99 781,370 169.00 194.25 179.03 171C 3 Round, eye of round 80 128,777 185.25 217.75 202.62

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 6 3,933 325.00 378.00 344.79 174 3 Loin, short loin, 0x1 34 96,465 389.02 445.50 404.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 34 28,074 350.00 374.25 357.31 180 3 Loin, strip, bnls, 0x1 117 245,918 394.75 435.00 410.97 184 1 Loin, top butt, bnls, heavy 54 30,508 231.25 248.00 239.53 184 3 Loin, top butt, boneless 59 224,689 247.00 265.30 255.55 185A 4 Loin, bottom sirloin, flap 85 136,454 259.02 276.00 266.54 185B 1 Loin, ball-tip, bnls, heavy 44 40,874 187.00 205.00 198.43 185C 1 Loin, sirloin, tri-tip 33 94,121 207.61 230.00 217.28 185D 4 Loin, sirloin, tri-tip, pld 18 10,579 284.00 328.00 317.66 189A 4 Loin, tndrloin, trmd, heavy 64 122,089 975.00 1100.00 999.11 191A 4 Loin, butt tender, trimmed 7 7,207 1011.00 1092.00 1047.31 193 4 Flank, flank steak 27 19,871 280.00 325.00 305.88 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 0 0 109E 1 Rib, ribeye, lip-on, bn-in 31 188,179 430.00 535.00 453.61 112A 3 Rib, ribeye, bnls, light 12 16,383 480.00 616.18 516.01 112A 3 Rib, ribeye, bnls, heavy 29 39,192 459.89 580.30 486.71 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 17 54,371 160.00 178.00 165.00 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 24 83,390 157.00 174.00 163.28 114A 3 Chuck, shoulder clod, trmd 45 291,524 174.00 185.00 177.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 26 33,446 250.00 272.50 261.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 63 301,042 193.00 220.00 206.22 116B 1 Chuck, chuck tender 33 53,738 181.00 192.00 185.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 138,901 166.00 178.00 172.14 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 18 28,680 239.00 265.00 245.80 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 46 147,771 191.00 209.10 196.63 168 1 Round, top inside round 51 156,838 168.00 182.00 175.36 168 3 Round, top inside round 30 236,258 180.29 193.41 185.27 169 5 Round, top inside, denuded 13 21,643 208.75 230.25 217.10

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 6 7,825 158.29 172.50 163.59 171B 3 Round, outside round 50 436,022 171.00 194.50 177.34 171C 3 Round, eye of round 39 122,832 195.00 224.10 206.97

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 36 245,295 340.50 395.30 345.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 43 82,568 350.00 388.94 364.36 184 1 Loin, top butt, bnls, heavy 43 215,869 180.00 203.00 193.84 184 3 Loin, top butt, boneless 27 66,564 205.00 225.00 214.15 185A 4 Loin, bottom sirloin, flap 16 33,774 259.16 280.10 268.71 185B 1 Loin, ball-tip, bnls, heavy 30 90,371 179.61 200.00 189.22 185C 1 Loin, sirloin, tri-tip 17 59,160 208.00 232.00 220.09 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 18 13,063 830.00 890.00 853.65 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 14 63,141 285.00 315.00 308.35 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 67,256 81.62 110.08 87.69 121D 4 Plate, Inside Skirt 29 128,376 264.37 290.30 270.58 121C 4 Plate, Outside Skirt 24 49,809 259.74 282.32 274.91 121E 6 Plate, Outside Skirt, pld 19 22,278 409.20 450.00 423.16

Cap and Wedge Meat 88 314,375 219.00 242.50 233.30

Pectoral Meat 48 122,320 233.50 260.25 245.44 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 59 285,084 121.00 137.00 126.56 Ground Beef 75% Ground Beef 81% 105 504,408 133.75 144.00 138.53 Ground Beef 85% Ground Beef 90% Ground Beef 93% 42 222,237 171.45 190.00 176.68 Ground Beef Chuck 54 273,968 139.00 152.27 142.88 Ground Beef Round 38 174,169 155.65 162.00 158.92 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 20 130,480 135.30 155.50 137.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 48 1,823,132 70.00 74.15 72.07 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_XB 459 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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