USDA Boxed Beef Cutout Closing Prices for December 6

December 6 (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: 165.15 152.56 Change from prior day: 1.15 (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 12.58

Total Load Count (Cuts, Trimmings, Grids): 182 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.28 227.32 Primal Chuck 132.76 130.41 Primal Round 139.02 140.55 Primal Loin 215.68 190.22 Primal Brisket 115.05 114.50 Primal Short Plate 108.17 111.44 Primal Flank 87.44 82.95 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/03 53 51 30 30 163 164.00 152.61 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 163.01 152.55 -------------------------------------------------------------------------------- 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 65.22 loads 2,608,781 pounds Select Cuts 57.41 loads 2,296,425 pounds Trimmings 19.93 loads 797,360 pounds Coarse Grinds 39.43 load 1,577,098 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 24 196,825 557.00 608.00 571.91 112A 3 Rib, ribeye, bnls, light 9 3,539 620.00 664.01 629.38 112A 3 Rib, ribeye, bnls, heavy 10 7,228 590.00 664.50 615.94 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 5 4,856 159.00 175.50 170.01 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 8 18,473 162.50 175.00 171.28 114A 3 Chuck, shoulder clod, trmd 27 157,028 173.00 192.00 177.83 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 9 49,918 204.35 242.00 219.46 114F 5 Chuck, clod tender 15 38,133 251.00 285.00 269.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 168,325 202.59 226.25 216.99 116B 1 Chuck, chuck tender 16 35,829 184.00 193.00 188.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 47,405 169.50 185.00 174.55 120A 3 Brisket, point/off, bnls 8 11,988 283.50 294.50 288.01 123A 3 Short Plate, short rib 13 15,379 318.00 362.00 345.33 130 4 Chuck, short rib 16 45,483 238.00 260.00 250.84 160 1 Round, bone-in 5 3,304 167.00 183.25 177.90 161 1 Round, boneless 7 30,712 177.10 182.50 179.19

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 44 127,497 189.97 211.75 198.49 168 1 Round, top inside round 24 45,066 174.00 184.92 179.66 168 3 Round, top inside round 23 104,441 180.25 199.17 186.60 169 5 Round, top inside, denuded 18 73,494 212.00 234.25 214.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,675 168.50 180.00 169.73 171B 3 Round, outside round 46 375,711 176.30 195.25 184.53 171C 3 Round, eye of round 19 52,432 200.00 219.50 204.02

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 66,914 374.75 434.65 397.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 9,475 355.00 374.00 360.25 180 3 Loin, strip, bnls, 0x1 28 119,119 385.00 425.00 403.79 184 1 Loin, top butt, bnls, heavy 8 9,730 238.00 246.25 242.94 184 3 Loin, top butt, boneless 21 73,558 244.75 264.25 253.61 185A 4 Loin, bottom sirloin, flap 23 61,047 255.24 276.00 262.34 185B 1 Loin, ball-tip, bnls, heavy 15 34,110 179.37 205.00 197.05 185C 1 Loin, sirloin, tri-tip 9 16,706 209.52 225.00 213.85 185D 4 Loin, sirloin, tri-tip, pld 5 2,208 302.00 341.25 334.50 189A 4 Loin, tndrloin, trmd, heavy 17 26,152 980.00 1100.00 1010.24 191A 4 Loin, butt tender, trimmed 4 3,690 959.75 1010.00 962.08 193 4 Flank, flank steak 16 30,920 280.00 341.00 320.80 ------------------------------------------------------------------------------- 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 16 165,836 410.39 500.00 423.86 112A 3 Rib, ribeye, bnls, light 3 4,082 485.00 507.00 499.26 112A 3 Rib, ribeye, bnls, heavy 15 24,900 440.00 539.00 480.98 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 7 15,314 164.75 169.00 166.15 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 12 89,558 158.00 172.00 164.64 114A 3 Chuck, shoulder clod, trmd 18 50,918 168.00 185.75 179.54 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 11 29,257 247.00 270.00 252.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 210,673 195.00 224.70 203.63 116B 1 Chuck, chuck tender 11 85,242 182.00 194.23 192.17

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 92,211 161.00 182.00 172.29 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 16,758 337.00 358.00 345.61 130 4 Chuck, short rib 7 13,259 250.00 260.00 254.02 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 20 128,972 190.00 205.00 196.84 168 1 Round, top inside round 13 14,702 175.00 185.25 175.77 168 3 Round, top inside round 8 56,698 187.00 193.00 191.35 169 5 Round, top inside, denuded

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 4 47,424 169.25 170.00 169.89 171B 3 Round, outside round 11 57,430 173.30 194.95 183.89 171C 3 Round, eye of round 14 27,632 205.00 219.00 214.07

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 70,095 342.53 390.25 359.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 78,281 337.00 380.00 346.33 184 1 Loin, top butt, bnls, heavy 6 8,886 196.00 220.00 206.00 184 3 Loin, top butt, boneless 16 130,887 206.00 225.00 209.73 185A 4 Loin, bottom sirloin, flap 185B 1 Loin, ball-tip, bnls, heavy 11 36,254 179.37 195.00 187.50 185C 1 Loin, sirloin, tri-tip 8 18,460 209.52 236.00 223.55 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 14 98,376 785.00 900.00 791.19 191A 4 Loin, butt tender, trimmed 15 39,664 828.96 875.00 840.45 193 4 Flank, flank steak 12 54,279 262.69 315.00 286.34 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 33,520 84.62 121.00 93.10 121D 4 Plate, Inside Skirt 20 137,148 259.97 310.50 267.82 121C 4 Plate, Outside Skirt 21 72,270 259.79 344.00 290.88 121E 6 Plate, Outside Skirt, pld 19 37,425 408.25 452.00 439.61

Cap and Wedge Meat 31 121,612 220.00 250.00 237.40

Pectoral Meat 27 55,253 236.40 259.95 248.09 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 22 160,736 119.00 132.00 124.66 Ground Beef 75% Ground Beef 81% 33 221,852 128.90 147.00 139.82 Ground Beef 85% Ground Beef 90% Ground Beef 93% 14 55,520 171.00 185.00 177.24 Ground Beef Chuck 26 242,799 135.47 151.07 140.68 Ground Beef Round 11 37,548 150.47 161.00 157.10 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% 35 485,265 137.50 158.75 142.82 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 14 423,500 71.90 76.00 73.98 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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