USDA Boxed Beef Cutout Closing Prices for December 2

December 2 (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: 163.46 153.59 Change from prior day: 0.61 0.53 ------------------------------------------------------------------------------- Choice/Select spread: 9.87

Total Load Count (Cuts, Trimmings, Grids): 231 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 282.66 238.39 Primal Chuck 130.74 129.71 Primal Round 138.37 138.10 Primal Loin 215.51 193.03 Primal Brisket 114.15 113.59 Primal Short Plate 107.30 110.34 Primal Flank 82.55 84.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/01 151 97 70 52 370 162.85 153.06 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 162.10 152.08 -------------------------------------------------------------------------------- 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 90.22 loads 3,608,893 pounds Select Cuts 50.80 loads 2,032,033 pounds Trimmings 45.46 loads 1,818,535 pounds Coarse Grinds 44.24 load 1,769,765 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 17 31,288 561.31 608.00 580.28 112A 3 Rib, ribeye, bnls, light 11 14,527 620.00 715.00 665.06 112A 3 Rib, ribeye, bnls, heavy 24 29,748 596.09 690.00 630.07 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 5 45,078 164.41 170.00 166.10 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 11 34,247 162.00 171.00 165.10 114A 3 Chuck, shoulder clod, trmd 34 324,681 169.00 187.00 176.79 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 2,592 200.00 230.00 220.48 114F 5 Chuck, clod tender 7 2,434 255.50 291.00 277.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 287,967 199.75 225.00 216.31 116B 1 Chuck, chuck tender 15 33,329 181.31 200.00 186.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 155,181 166.00 186.00 171.97 120A 3 Brisket, point/off, bnls 9 3,141 280.00 293.50 287.75 123A 3 Short Plate, short rib 15 38,435 320.30 367.00 338.69 130 4 Chuck, short rib 10 13,840 239.56 269.62 254.91 160 1 Round, bone-in 4 12,640 175.00 180.00 177.11 161 1 Round, boneless 10 27,625 179.53 188.00 181.35

3 Round, bnls/peeled heel-out 5 57,941 186.00 188.70 186.18 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 42 196,537 187.59 206.00 195.37 168 1 Round, top inside round 22 89,139 172.25 185.90 179.38 168 3 Round, top inside round 35 254,582 180.00 199.00 188.27 169 5 Round, top inside, denuded 8 10,208 205.00 218.00 210.51

3 Round, top inside, side off 170 1 Round, bottom gooseneck 17 21,146 162.25 180.00 168.63 171B 3 Round, outside round 62 791,615 171.50 200.00 178.54 171C 3 Round, eye of round 18 60,770 181.70 215.00 193.38

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 5 3,055 325.00 340.00 327.81 174 3 Loin, short loin, 0x1 20 43,657 379.16 421.00 401.22 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 5,483 355.00 380.00 363.20 180 3 Loin, strip, bnls, 0x1 34 111,252 385.85 440.00 400.98 184 1 Loin, top butt, bnls, heavy 12 6,204 224.00 245.80 235.51 184 3 Loin, top butt, boneless 25 46,637 240.50 266.00 248.89 185A 4 Loin, bottom sirloin, flap 40 200,898 245.67 280.00 259.81 185B 1 Loin, ball-tip, bnls, heavy 15 38,331 182.00 205.00 192.28 185C 1 Loin, sirloin, tri-tip 17 67,167 208.50 225.00 217.46 185D 4 Loin, sirloin, tri-tip, pld 10 22,229 300.00 336.00 317.89 189A 4 Loin, tndrloin, trmd, heavy 27 109,344 975.00 1120.00 1001.30 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 20 47,877 261.70 321.00 280.69 ------------------------------------------------------------------------------- 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 13 104,468 433.00 465.00 435.13 112A 3 Rib, ribeye, bnls, light 10 45,960 475.00 544.00 483.81 112A 3 Rib, ribeye, bnls, heavy 18 18,505 459.53 540.00 479.99 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 9 59,205 162.00 168.00 162.55 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 10 73,536 162.00 172.53 164.38 114A 3 Chuck, shoulder clod, trmd 25 131,991 175.00 187.00 179.93 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 4 6,673 249.75 265.00 264.47 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 267,265 198.00 219.40 206.44 116B 1 Chuck, chuck tender 9 31,915 184.00 193.00 187.35

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 61,967 161.00 179.90 169.23 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 12,887 320.30 366.00 336.68 130 4 Chuck, short rib 9 14,635 248.00 265.00 257.55 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 26 133,944 190.17 204.71 193.65 168 1 Round, top inside round 21 49,614 174.00 183.75 176.93 168 3 Round, top inside round 19 116,356 179.00 193.00 187.12 169 5 Round, top inside, denuded 5 4,332 215.48 225.00 221.84

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 6 15,017 167.00 177.40 168.54 171B 3 Round, outside round 25 111,878 175.00 195.00 183.89 171C 3 Round, eye of round 13 31,719 194.71 215.25 204.87

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 36,304 334.55 395.00 349.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 30 179,753 343.60 375.50 349.09 184 1 Loin, top butt, bnls, heavy 9 25,079 190.00 204.75 197.12 184 3 Loin, top butt, boneless 25 107,096 198.50 225.00 218.20 185A 4 Loin, bottom sirloin, flap 6 18,024 245.76 276.00 248.16 185B 1 Loin, ball-tip, bnls, heavy 13 31,721 183.19 201.00 194.13 185C 1 Loin, sirloin, tri-tip 6 28,671 210.00 225.00 218.40 185D 4 Loin, sirloin, tri-tip, pld 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 15,775 826.93 916.00 852.27 191A 4 Loin, butt tender, trimmed 4 4,149 796.69 875.00 816.66 193 4 Flank, flank steak 7 10,839 263.97 312.50 275.33 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 67,729 84.00 117.00 87.41 121D 4 Plate, Inside Skirt 19 69,188 255.00 290.00 267.52 121C 4 Plate, Outside Skirt 10 15,978 260.50 293.50 271.90 121E 6 Plate, Outside Skirt, pld 8 20,996 410.00 440.00 416.56

Cap and Wedge Meat 54 259,567 219.00 257.50 235.06

Pectoral Meat 29 85,451 236.00 260.00 251.48 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 33 662,228 112.00 132.00 124.10 Ground Beef 75% 0 0 Ground Beef 81% 36 291,041 126.16 145.00 140.05 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 15 22,418 169.00 176.00 173.59 Ground Beef Chuck 28 260,688 135.12 144.71 140.09 Ground Beef Round 23 149,300 158.00 163.00 160.32 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% 17 123,120 134.20 145.58 140.85 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 38 1,333,495 70.65 75.65 73.24 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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