USDA Boxed Beef Cutout Midday 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 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: 163.16 152.83 Change from prior day: 0.61 1.05 ------------------------------------------------------------------------------- Choice/Select spread: 10.33

Total Load Count (Cuts, Trimmings, Grids): 240 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 280.02 236.86 Primal Chuck 130.95 129.45 Primal Round 137.21 137.12 Primal Loin 216.78 192.44 Primal Brisket 113.49 112.92 Primal Short Plate 106.57 109.45 Primal Flank 82.98 82.68 -------------------------------------------------------------------------------- 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 100.75 loads 4,029,951 pounds Select Cuts 68.49 loads 2,739,495 pounds Trimmings 41.86 loads 1,674,227 pounds Coarse Grinds 28.83 load 1,153,048 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 18 20,412 556.25 608.00 585.26 112A 3 Rib, ribeye, bnls, light 6 7,503 627.00 715.00 704.41 112A 3 Rib, ribeye, bnls, heavy 26 23,955 588.00 690.00 627.95 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 9 47,836 161.00 175.00 165.69 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 23 139,175 161.00 170.00 165.32 114A 3 Chuck, shoulder clod, trmd 60 397,886 172.24 185.00 177.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 14 11,122 194.25 221.00 199.31 114F 5 Chuck, clod tender 21 35,903 245.25 285.00 268.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 720,016 200.00 226.00 217.39 116B 1 Chuck, chuck tender 19 21,072 179.29 191.50 184.95

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 53 138,629 164.25 180.00 172.03 120A 3 Brisket, point/off, bnls 28 30,106 262.40 293.00 280.73 123A 3 Short Plate, short rib 17 22,661 324.00 375.00 349.81 130 4 Chuck, short rib 19 24,919 228.00 265.00 246.77 160 1 Round, bone-in 6 7,223 166.00 175.00 168.73 161 1 Round, boneless 5 11,634 178.00 179.50 178.96

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 61 222,414 190.00 206.00 195.24 168 1 Round, top inside round 62 290,901 170.25 182.00 175.04 168 3 Round, top inside round 23 150,924 180.00 196.00 185.75 169 5 Round, top inside, denuded 28 60,036 208.20 230.25 216.12

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 6,834 166.00 180.00 170.60 171B 3 Round, outside round 55 564,944 175.00 194.25 178.71 171C 3 Round, eye of round 37 106,225 185.25 215.00 202.30

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 5 3,850 325.00 378.00 345.21 174 3 Loin, short loin, 0x1 24 86,103 389.02 426.94 401.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 26 21,478 354.47 374.25 356.99 180 3 Loin, strip, bnls, 0x1 47 127,551 394.75 420.35 412.06 184 1 Loin, top butt, bnls, heavy 18 18,853 232.00 241.00 237.43 184 3 Loin, top butt, boneless 26 160,013 248.00 265.00 256.21 185A 4 Loin, bottom sirloin, flap 47 103,651 259.02 276.00 266.16 185B 1 Loin, ball-tip, bnls, heavy 28 30,103 187.00 205.00 198.68 185C 1 Loin, sirloin, tri-tip 16 32,063 210.00 225.00 217.89 185D 4 Loin, sirloin, tri-tip, pld 4 6,393 284.00 320.00 316.27 189A 4 Loin, tndrloin, trmd, heavy 16 16,383 997.00 1100.00 1020.80 191A 4 Loin, butt tender, trimmed 5 6,885 1011.00 1092.00 1046.58 193 4 Flank, flank steak 18 13,659 280.00 320.00 303.49 ------------------------------------------------------------------------------- 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 19 40,490 430.00 500.00 473.03 112A 3 Rib, ribeye, bnls, light 8 7,267 480.00 487.00 482.32 112A 3 Rib, ribeye, bnls, heavy 20 30,827 459.89 540.30 481.22 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 13 32,148 160.00 173.00 165.50 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 18 58,892 163.00 172.00 165.54 114A 3 Chuck, shoulder clod, trmd 34 186,413 175.00 185.00 177.08 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 22 29,550 250.00 272.50 261.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 204,603 193.00 220.00 205.59 116B 1 Chuck, chuck tender 17 30,996 177.00 192.00 185.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 82,489 166.00 178.00 172.53 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 19,518 239.00 265.00 245.65 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 36 125,060 191.00 205.00 195.54 168 1 Round, top inside round 36 143,837 169.75 182.00 175.37 168 3 Round, top inside round 17 83,629 180.29 191.50 184.89 169 5 Round, top inside, denuded 9 19,669 208.75 230.25 217.12

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 5 6,349 158.29 167.00 161.52 171B 3 Round, outside round 41 403,331 175.00 190.00 177.02 171C 3 Round, eye of round 25 95,497 198.00 215.00 206.71

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 201,457 340.50 395.30 344.36 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 29 57,163 350.00 390.25 365.07 184 1 Loin, top butt, bnls, heavy 26 203,662 185.00 203.00 194.06 184 3 Loin, top butt, boneless 16 22,205 205.00 225.00 216.79 185A 4 Loin, bottom sirloin, flap 8 25,377 260.00 276.00 268.43 185B 1 Loin, ball-tip, bnls, heavy 15 42,710 183.00 200.00 190.40 185C 1 Loin, sirloin, tri-tip 10 34,051 208.00 232.00 223.63 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 12 6,152 830.00 890.00 860.00 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 9 10,617 285.00 315.00 303.29 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 66,424 81.62 110.08 87.62 121D 4 Plate, Inside Skirt 17 95,697 265.00 290.00 270.05 121C 4 Plate, Outside Skirt 23 49,168 259.74 282.32 275.02 121E 6 Plate, Outside Skirt, pld 15 16,747 410.00 450.00 427.59

Cap and Wedge Meat 67 255,834 220.60 242.50 234.38

Pectoral Meat 28 72,610 233.50 251.50 243.44 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 33 164,010 125.00 134.00 127.47 Ground Beef 75% Ground Beef 81% 74 309,965 133.75 144.00 138.64 Ground Beef 85% Ground Beef 90% Ground Beef 93% 33 136,801 171.45 179.50 175.41 Ground Beef Chuck 37 235,207 139.71 152.27 143.10 Ground Beef Round 28 121,921 155.65 162.00 158.92 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 7 46,920 135.30 153.00 136.74 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 0 0 Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 746,407 71.00 73.50 72.09 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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