USDA Boxed Beef Cutout Closing Prices for December 5

December 5 (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: 190.18 172.56 Change from prior day: (0.83) (0.71) ------------------------------------------------------------------------------- Choice/Select spread: 17.62

Total Load Count (Cuts, Trimmings, Grids): 193 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 327.09 238.36 Primal Chuck 150.13 149.56 Primal Round 158.65 158.24 Primal Loin 249.26 213.35 Primal Brisket 144.66 142.91 Primal Short Plate 137.04 140.66 Primal Flank 100.92 104.11 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/02 126 62 19 32 238 191.01 173.27 12/01 101 103 38 22 264 193.26 174.66 11/30 96 98 40 45 279 194.43 175.67 11/29 65 57 17 32 169 194.95 176.49 11/28 51 35 29 20 135 195.93 176.95 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.92 175.41 -------------------------------------------------------------------------------- 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 74.62 loads 2,984,646 pounds Select Cuts 59.56 loads 2,382,536 pounds Trimmings 19.61 loads 784,449 pounds Coarse Grinds 38.98 load 1,559,199 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 57,939 680.00 750.00 694.57 112A 3 Rib, ribeye, bnls, light 4 5,134 726.00 800.00 761.03 112A 3 Rib, ribeye, bnls, heavy 32 78,392 696.00 780.00 731.90 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 4 1,376 197.00 204.00 201.63 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 12 63,814 190.00 208.00 190.99 114A 3 Chuck, shoulder clod, trmd 34 187,427 195.00 213.00 200.34 114D 3 Chuck, clod, top blade 5 43,459 257.71 294.50 258.59 114E 3 Chuck, clod, arm roast 7 35,486 220.00 255.25 237.59 114F 5 Chuck, clod tender 6 6,029 355.50 392.00 370.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 276,591 219.00 250.00 226.09 116B 1 Chuck, chuck tender 17 41,997 202.00 238.00 219.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 119,329 211.00 220.50 214.61 120A 3 Brisket, point/off, bnls 10 35,113 330.70 355.25 338.73 123A 3 Short Plate, short rib 13 12,271 332.00 360.00 346.38 130 4 Chuck, short rib 18 38,088 200.00 260.00 212.71 160 1 Round, bone-in 5 6,285 194.00 208.00 205.29 161 1 Round, boneless 3 7,296 207.00 212.00 208.42

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 45 216,953 194.00 235.00 206.72 168 1 Round, top inside round 17 74,191 201.00 215.00 207.57 168 3 Round, top inside round 39 782,488 209.00 231.25 217.57 169 5 Round, top inside, denuded 6 7,433 246.00 265.00 250.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,109 200.00 205.00 203.07 171B 3 Round, outside round 38 131,249 201.76 225.00 211.22 171C 3 Round, eye of round 31 60,843 210.00 239.75 223.84

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 20,599 437.00 485.00 462.13 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 12,545 411.00 459.50 434.98 180 3 Loin, strip, bnls, 0x1 23 19,258 478.90 506.50 491.08 184 1 Loin, top butt, bnls, heavy 3 1,482 277.18 291.25 281.19 184 3 Loin, top butt, boneless 20 48,548 289.34 311.40 297.34 185A 4 Loin, bottom sirloin, flap 29 132,406 298.00 320.00 302.68 185B 1 Loin, ball-tip, bnls, heavy 9 7,407 227.00 240.00 236.96 185C 1 Loin, sirloin, tri-tip 12 105,651 265.00 290.00 272.40 185D 4 Loin, sirloin, tri-tip, pld 7 2,107 385.00 415.00 404.55 189A 4 Loin, tndrloin, trmd, heavy 21 28,581 1020.00 1099.16 1042.78 191A 4 Loin, butt tender, trimmed 3 1,271 1029.25 1072.00 1034.62 193 4 Flank, flank steak 13 6,314 329.76 351.50 344.28 ------------------------------------------------------------------------------- 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 24 66,663 445.85 474.50 452.82 112A 3 Rib, ribeye, bnls, light 10 28,218 470.50 512.00 494.40 112A 3 Rib, ribeye, bnls, heavy 24 108,412 455.70 495.00 472.27 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 8 28,715 194.00 201.00 196.48 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 9 20,321 188.00 207.00 192.27 114A 3 Chuck, shoulder clod, trmd 21 207,915 199.00 214.00 201.17 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 617,874 218.24 237.00 219.81 116B 1 Chuck, chuck tender 12 36,613 202.00 235.00 219.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 68,236 209.22 223.50 211.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 45,419 290.00 338.00 297.02 130 4 Chuck, short rib 10 55,295 200.00 242.00 203.52 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 14 33,287 200.00 226.00 207.15 168 1 Round, top inside round 7 11,821 200.98 211.25 203.72 168 3 Round, top inside round 16 69,243 205.00 225.00 214.70 169 5 Round, top inside, denuded 4 5,901 243.00 254.00 250.39

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 82,426 201.76 232.60 207.88 171C 3 Round, eye of round 14 43,157 218.00 238.00 223.11

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 72,638 370.35 401.25 374.38 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 12 105,130 360.00 387.00 365.34 184 1 Loin, top butt, bnls, heavy 8 50,122 251.40 266.25 253.68 184 3 Loin, top butt, boneless 14 76,111 258.00 284.50 275.24 185A 4 Loin, bottom sirloin, flap 6 14,817 298.00 332.00 304.02 185B 1 Loin, ball-tip, bnls, heavy 4 6,990 203.00 235.00 215.73 185C 1 Loin, sirloin, tri-tip 5 43,068 263.69 274.00 270.40 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 14 37,287 750.00 911.00 787.68 191A 4 Loin, butt tender, trimmed 10 7,300 800.00 890.00 831.73 193 4 Flank, flank steak 11 33,033 305.00 370.00 332.67 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 16,147 100.00 151.00 138.11 121D 4 Plate, Inside Skirt 23 111,873 300.00 340.00 303.89 121C 4 Plate, Outside Skirt 9 7,129 380.00 424.75 408.28 121E 6 Plate, Outside Skirt, pld 6 16,020 550.00 609.00 571.30

Cap & Wedge Meat 30 146,392 238.95 277.00 248.73

Pectoral Meat 30 60,063 271.00 293.25 287.68 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 20 158,405 159.95 176.00 168.24 Ground Beef 75% Ground Beef 81% 32 205,132 165.00 191.00 173.53 Ground Beef 85% Ground Beef 90% Ground Beef 93% 21 117,040 210.00 237.00 223.10 Ground Beef Chuck 36 536,494 160.00 196.00 170.48 Ground Beef Round 16 93,263 173.56 202.00 184.11 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% 12 96,217 177.00 216.00 181.22 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 23 753,299 101.41 111.88 107.30 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_XB459 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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