USDA Boxed Beef Cutout Midday 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 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: 164.97 153.23 Change from prior day: 0.97 0.62 ------------------------------------------------------------------------------- Choice/Select spread: 11.74

Total Load Count (Cuts, Trimmings, Grids): 89 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 285.48 226.55 Primal Chuck 133.00 130.15 Primal Round 139.41 140.58 Primal Loin 216.21 194.29 Primal Brisket 114.93 114.32 Primal Short Plate 107.80 110.99 Primal Flank 84.75 83.21 -------------------------------------------------------------------------------- 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 26.18 loads 1,047,027 pounds Select Cuts 31.21 loads 1,248,518 pounds Trimmings 13.53 loads 541,008 pounds Coarse Grinds 17.97 load 718,772 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 11 22,499 561.50 608.00 568.89 112A 3 Rib, ribeye, bnls, light 4 1,028 625.00 664.01 636.14 112A 3 Rib, ribeye, bnls, heavy 7 4,464 615.00 664.50 624.23 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 6 17,464 164.77 172.00 171.27 114A 3 Chuck, shoulder clod, trmd 21 139,559 173.00 192.00 176.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 9 33,672 262.00 285.00 269.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 135,639 203.25 225.00 216.77 116B 1 Chuck, chuck tender 8 17,785 184.00 191.00 187.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 30,508 170.00 185.00 173.82 120A 3 Brisket, point/off, bnls 5 9,901 287.00 294.00 287.37 123A 3 Short Plate, short rib 9 12,274 335.00 360.00 345.62 130 4 Chuck, short rib 11 31,599 245.00 260.00 252.77 160 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 71,786 189.97 211.75 200.30 168 1 Round, top inside round 19 36,607 174.00 184.00 178.98 168 3 Round, top inside round 10 37,247 180.25 199.17 188.09 169 5 Round, top inside, denuded 11 25,932 213.00 234.25 217.94

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 51,905 178.00 195.25 185.04 171C 3 Round, eye of round 6 32,727 200.00 219.50 202.39

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 43,128 374.75 434.65 393.80 175 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 13 37,278 385.00 416.00 403.27 184 1 Loin, top butt, bnls, heavy 5 6,081 238.00 245.00 241.78 184 3 Loin, top butt, boneless 5 22,434 244.75 259.16 249.44 185A 4 Loin, bottom sirloin, flap 16 25,529 259.00 275.00 264.78 185B 1 Loin, ball-tip, bnls, heavy 9 13,133 192.00 205.00 201.47 185C 1 Loin, sirloin, tri-tip 5 9,343 209.52 225.00 211.05 185D 4 Loin, sirloin, tri-tip, pld 3 1,749 310.00 341.25 336.89 189A 4 Loin, tndrloin, trmd, heavy 7 6,730 980.00 1100.00 1011.56 191A 4 Loin, butt tender, trimmed 3 3,551 959.75 1010.00 961.25 193 4 Flank, flank steak 7 8,217 280.00 320.00 288.54 ------------------------------------------------------------------------------- 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 11 60,254 410.39 500.00 432.37 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 9 15,337 448.00 539.00 498.61 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 4 6,200 168.00 168.00 168.00 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 9 77,205 158.00 172.00 163.90 114A 3 Chuck, shoulder clod, trmd 11 30,640 168.00 185.00 179.11 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 9 28,757 247.00 270.00 252.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 130,798 195.00 224.70 206.40 116B 1 Chuck, chuck tender 6 71,678 186.00 194.23 192.74

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 77,074 161.00 178.70 171.63 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 8,818 250.00 255.00 252.26 160 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 14 88,360 190.00 205.00 197.96 168 1 Round, top inside round 7 12,444 175.00 178.25 175.10 168 3 Round, top inside round 5 41,666 191.00 199.17 191.98 169 5 Round, top inside, denuded

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 6 23,576 173.30 194.95 188.33 171C 3 Round, eye of round 6 9,738 210.00 219.00 212.75

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 22,863 347.00 361.00 352.30 175 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 12 73,847 337.00 380.00 344.57 184 1 Loin, top butt, bnls, heavy 3 5,672 200.00 210.00 206.15 184 3 Loin, top butt, boneless 3 46,426 209.85 225.00 210.54 185A 4 Loin, bottom sirloin, flap 185B 1 Loin, ball-tip, bnls, heavy 8 20,967 190.00 194.50 192.03 185C 1 Loin, sirloin, tri-tip 5 16,846 209.52 236.00 223.97 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 5 3,131 810.00 900.00 866.67 191A 4 Loin, butt tender, trimmed 8 18,252 829.37 875.00 847.25 193 4 Flank, flank steak 6 18,975 275.00 315.00 286.19 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 24,818 84.62 121.00 92.40 121D 4 Plate, Inside Skirt 9 98,056 259.97 310.50 266.50 121C 4 Plate, Outside Skirt 10 45,955 259.79 280.00 268.55 121E 6 Plate, Outside Skirt, pld 13 20,360 410.00 452.00 439.30

Cap and Wedge Meat 19 72,903 220.00 250.00 239.80

Pectoral Meat 19 44,521 241.00 259.95 250.30 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 13 50,806 124.00 132.00 126.75 Ground Beef 75% 0 0 Ground Beef 81% 18 144,672 136.00 147.00 139.64 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 44,068 174.87 185.00 177.86 Ground Beef Chuck 17 119,945 139.00 151.07 141.02 Ground Beef Round 7 20,833 159.00 161.00 160.03 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% 9 117,325 137.50 150.00 144.78 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 251,148 71.88 74.24 72.63 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.