Breaking News

Tweet TWEET

USDA Boxed Beef Cutout Midday Prices for December 3

December 3 (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: 164.02 153.01 Change from prior day: 0.56 (0.58) ------------------------------------------------------------------------------- Choice/Select spread: 11.01

Total Load Count (Cuts, Trimmings, Grids): 99 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.81 230.42 Primal Chuck 131.49 130.11 Primal Round 138.41 139.34 Primal Loin 214.26 193.07 Primal Brisket 114.08 113.54 Primal Short Plate 107.65 110.77 Primal Flank 82.24 81.49 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/02 90 51 45 44 231 163.46 153.59 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 162.58 152.49 -------------------------------------------------------------------------------- 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 28.17 loads 1,126,988 pounds Select Cuts 32.51 loads 1,300,550 pounds Trimmings 24.55 loads 981,906 pounds Coarse Grinds 13.59 load 543,610 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 5 3,804 541.50 577.52 556.23 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 11 14,200 605.00 710.00 639.10 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 9 43,571 164.50 172.00 169.15 114A 3 Chuck, shoulder clod, trmd 7 18,222 179.00 185.25 182.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 8,676 201.50 240.00 209.89 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 55,048 199.00 225.25 213.59 116B 1 Chuck, chuck tender 8 14,194 179.00 194.00 185.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 54,208 164.04 180.00 172.00 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 20,906 322.00 361.00 352.43 130 4 Chuck, short rib 7 34,004 244.50 255.00 249.13 160 1 Round, bone-in 5 9,893 166.00 177.00 171.59 161 1 Round, boneless 3 20,285 180.00 182.50 180.61

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 19 34,610 187.59 205.00 195.07 168 1 Round, top inside round 16 47,061 169.50 184.50 179.37 168 3 Round, top inside round 14 58,470 177.00 195.00 188.15 169 5 Round, top inside, denuded 3 6,791 213.00 222.00 219.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,037 163.00 172.00 167.36 171B 3 Round, outside round 26 392,344 175.00 194.00 178.61 171C 3 Round, eye of round 8 49,520 191.50 218.00 209.80

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 20,904 400.00 423.00 406.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 31,932 353.60 374.50 354.86 180 3 Loin, strip, bnls, 0x1 10 27,037 389.00 420.00 396.41 184 1 Loin, top butt, bnls, heavy 4 4,213 234.87 240.00 238.04 184 3 Loin, top butt, boneless 4 6,237 256.50 265.95 262.51 185A 4 Loin, bottom sirloin, flap 10 18,556 260.00 276.00 266.20 185B 1 Loin, ball-tip, bnls, heavy 7 5,117 187.00 200.00 192.85 185C 1 Loin, sirloin, tri-tip 6 19,444 215.50 225.00 222.99 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 7 7,080 980.00 1070.00 1032.28 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 8 5,752 286.50 329.00 314.03 ------------------------------------------------------------------------------- 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 9 146,885 418.35 483.00 443.62 112A 3 Rib, ribeye, bnls, light 7 160,902 445.00 475.00 447.13 112A 3 Rib, ribeye, bnls, heavy 4 6,051 445.00 490.00 456.53 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 4 10,154 162.00 168.00 163.82 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 7 58,779 157.00 172.00 161.35 114A 3 Chuck, shoulder clod, trmd 11 65,711 172.00 187.00 177.64 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 106,899 199.00 212.00 206.09 116B 1 Chuck, chuck tender 9 34,824 183.25 203.00 192.80

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 26,113 173.00 178.00 175.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 6,121 258.00 266.25 264.05 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 10 18,572 194.00 206.00 195.71 168 1 Round, top inside round 8 13,808 174.50 180.00 177.02 168 3 Round, top inside round 9 51,386 185.00 191.00 187.64 169 5 Round, top inside, denuded

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,622 176.00 180.00 177.99 171B 3 Round, outside round 171C 3 Round, eye of round

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 10,136 344.83 391.25 354.71 175 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 8 17,941 350.00 380.30 355.59 184 1 Loin, top butt, bnls, heavy 6 35,394 191.00 202.00 192.37 184 3 Loin, top butt, boneless 9 57,334 210.00 224.95 218.28 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 8 64,039 186.00 196.00 188.08 185C 1 Loin, sirloin, tri-tip 4 24,025 216.00 221.25 219.87 185D 4 Loin, sirloin, tri-tip, pld 0 0 189A 4 Loin, tndrloin, trmd, heavy 3 1,225 860.00 941.00 908.73 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 4 3,044 290.00 311.25 292.23 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 9,343 95.00 133.00 97.51 121D 4 Plate, Inside Skirt 7 20,534 256.00 300.50 266.65 121C 4 Plate, Outside Skirt 11 239,080 261.00 287.20 266.63 121E 6 Plate, Outside Skirt, pld

Cap and Wedge Meat 10 43,280 221.50 245.00 229.62

Pectoral Meat 8 38,414 240.00 256.33 242.82 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 7 78,633 124.85 127.00 126.72 Ground Beef 75% Ground Beef 81% 9 61,757 135.00 141.00 136.75 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 10,091 171.00 176.00 171.60 Ground Beef Chuck 6 109,332 139.55 145.00 141.42 Ground Beef Round 6 46,999 152.00 160.95 158.30 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 16 149,413 137.50 158.00 142.95 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 678,826 72.00 75.50 73.61 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.