USDA Boxed Beef Cutout Midday Prices for December 7

December 7 (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: 164.77 153.15 Change from prior day: (0.38) 0.59 ------------------------------------------------------------------------------- Choice/Select spread: 11.62

Total Load Count (Cuts, Trimmings, Grids): 154 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.26 232.52 Primal Chuck 133.23 131.33 Primal Round 139.08 139.53 Primal Loin 214.28 190.00 Primal Brisket 115.40 114.89 Primal Short Plate 108.02 111.23 Primal Flank 87.21 82.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/06 65 57 20 39 182 165.15 152.56 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 163.60 152.72 -------------------------------------------------------------------------------- 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 57.12 loads 2,284,816 pounds Select Cuts 52.20 loads 2,087,973 pounds Trimmings 5.94 loads 237,655 pounds Coarse Grinds 38.55 load 1,542,065 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 36 345,422 551.00 606.00 566.49 112A 3 Rib, ribeye, bnls, light 4 7,961 609.00 633.00 613.75 112A 3 Rib, ribeye, bnls, heavy 25 67,966 600.00 630.00 609.20 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 3 83,863 162.50 170.00 166.46 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 6 33,387 163.64 172.00 165.60 114A 3 Chuck, shoulder clod, trmd 14 79,857 170.00 186.25 180.64 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 26,006 204.35 224.00 208.57 114F 5 Chuck, clod tender 19 11,867 255.19 302.00 286.85 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 35 140,426 203.00 221.00 214.59 116B 1 Chuck, chuck tender 11 13,596 179.00 193.00 185.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 125,238 165.35 180.00 174.10 120A 3 Brisket, point/off, bnls 4 2,755 290.00 297.00 292.83 123A 3 Short Plate, short rib 23 52,522 312.00 376.00 345.82 130 4 Chuck, short rib 19 45,508 219.47 265.25 243.17 160 1 Round, bone-in 7 8,354 167.00 180.25 174.66 161 1 Round, boneless 5 9,057 178.30 182.50 181.35

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 34 167,332 189.00 207.00 196.55 168 1 Round, top inside round 7 29,827 176.00 182.85 180.03 168 3 Round, top inside round 7 21,909 182.00 191.50 190.68 169 5 Round, top inside, denuded 19 95,644 210.00 224.00 214.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,992 165.00 170.00 165.80 171B 3 Round, outside round 48 241,924 174.00 198.00 183.86 171C 3 Round, eye of round 26 49,953 195.00 212.00 203.21

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 133,120 383.92 435.00 406.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 3,994 353.60 365.25 361.61 180 3 Loin, strip, bnls, 0x1 38 125,456 373.00 421.00 390.22 184 1 Loin, top butt, bnls, heavy 3 2,680 230.00 242.00 232.17 184 3 Loin, top butt, boneless 16 55,725 252.62 266.00 255.14 185A 4 Loin, bottom sirloin, flap 13 45,422 254.67 275.00 259.28 185B 1 Loin, ball-tip, bnls, heavy 4 2,725 201.00 227.00 216.31 185C 1 Loin, sirloin, tri-tip 185D 4 Loin, sirloin, tri-tip, pld 17 11,440 300.00 323.00 311.67 189A 4 Loin, tndrloin, trmd, heavy 16 78,364 947.00 1023.00 997.00 191A 4 Loin, butt tender, trimmed 8 5,093 1010.00 1039.00 1015.98 193 4 Flank, flank steak 23 20,626 285.00 325.00 312.03 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 18 22,054 431.00 470.26 448.72 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 16 17,028 447.11 510.00 475.35 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 6 15,728 165.25 172.00 169.76 114A 3 Chuck, shoulder clod, trmd 11 68,122 177.00 185.50 183.38 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 5 27,436 223.54 255.00 227.02 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 23 161,573 201.00 214.00 208.09 116B 1 Chuck, chuck tender 5 2,104 177.00 192.00 185.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 160,980 160.00 180.00 173.82 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 12,055 337.60 377.00 347.93 130 4 Chuck, short rib 9 55,190 235.00 251.00 242.57 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 15 89,950 192.00 215.00 195.46 168 1 Round, top inside round 6 16,716 172.00 183.00 175.12 168 3 Round, top inside round 3 4,838 191.00 208.50 192.53 169 5 Round, top inside, denuded 3 4,926 195.00 221.00 208.63

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 4 26,674 164.00 170.00 164.98 171B 3 Round, outside round 25 336,864 173.00 190.80 178.39 171C 3 Round, eye of round 7 21,960 193.05 216.00 197.76

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 59,310 337.88 375.00 356.06 175 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 19 79,288 356.00 380.50 368.27 184 1 Loin, top butt, bnls, heavy 3 5,441 189.00 215.47 193.72 184 3 Loin, top butt, boneless 6 19,078 210.00 225.00 215.22 185A 4 Loin, bottom sirloin, flap 3 5,227 257.00 265.49 258.86 185B 1 Loin, ball-tip, bnls, heavy 11 22,518 178.00 199.00 190.42 185C 1 Loin, sirloin, tri-tip 4 32,749 208.00 230.95 225.73 185D 4 Loin, sirloin, tri-tip, pld 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 12,573 812.11 890.00 854.01 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 3 9,881 281.25 300.00 296.92 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt 25 210,461 265.00 300.50 265.52 121C 4 Plate, Outside Skirt 8 30,356 267.47 301.00 279.87 121E 6 Plate, Outside Skirt, pld 10 23,454 410.00 450.00 430.48

Cap and Wedge Meat 21 54,740 219.56 246.75 230.81

Pectoral Meat 13 26,881 240.64 255.00 248.59 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 14 234,281 115.00 131.00 126.09 Ground Beef 75% Ground Beef 81% 19 200,509 134.97 146.00 141.26 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 129,563 172.00 185.00 181.95 Ground Beef Chuck 20 391,186 133.62 146.00 136.41 Ground Beef Round 8 40,553 156.16 164.00 158.12 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% 10 136,965 137.50 158.00 149.58 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 9 225,655 72.75 76.00 73.37 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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