USDA Boxed Beef Cutout Midday 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 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: 190.33 173.39 Change from prior day: (0.68) 0.12 ------------------------------------------------------------------------------- Choice/Select spread: 16.95

Total Load Count (Cuts, Trimmings, Grids): 115 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 327.70 241.03 Primal Chuck 150.49 149.76 Primal Round 158.73 159.06 Primal Loin 249.00 214.56 Primal Brisket 144.77 142.54 Primal Short Plate 137.25 140.96 Primal Flank 100.83 104.89 -------------------------------------------------------------------------------- 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 46.64 loads 1,865,587 pounds Select Cuts 26.94 loads 1,077,409 pounds Trimmings 13.20 loads 527,890 pounds Coarse Grinds 28.14 load 1,125,689 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 16 50,931 680.00 750.00 693.51 112A 3 Rib, ribeye, bnls, light 4 5,134 726.00 800.00 761.03 112A 3 Rib, ribeye, bnls, heavy 19 61,448 696.00 780.00 736.36 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 0 0 114 1 Chuck, shoulder clod 4 13,267 190.00 199.50 191.38 114A 3 Chuck, shoulder clod, trmd 21 128,798 195.00 212.00 199.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 32,375 235.25 255.25 237.90 114F 5 Chuck, clod tender 4 3,945 371.00 392.00 377.49 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 24 144,021 219.24 235.00 223.86 116B 1 Chuck, chuck tender 10 17,450 225.00 238.00 229.14

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 61,422 211.50 216.85 215.12 120A 3 Brisket, point/off, bnls 5 20,403 333.00 355.25 338.94 123A 3 Short Plate, short rib 7 5,501 332.00 360.00 355.92 130 4 Chuck, short rib 9 23,528 200.00 260.00 211.90 160 1 Round, bone-in 4 6,049 200.00 208.00 205.73 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 23 142,108 194.00 225.25 205.17 168 1 Round, top inside round 13 64,701 201.00 215.00 207.47 168 3 Round, top inside round 26 595,650 211.50 225.00 217.93 169 5 Round, top inside, denuded 3 6,842 246.00 251.50 249.49

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 30,556 203.00 215.02 211.20 171C 3 Round, eye of round 10 25,351 216.00 235.00 224.49

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 13,532 452.00 485.00 471.34 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 11,010 411.00 459.50 433.15 180 3 Loin, strip, bnls, 0x1 12 12,267 485.00 506.50 491.32 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 20,308 289.34 310.00 293.93 185A 4 Loin, bottom sirloin, flap 15 59,029 298.00 320.00 303.27 185B 1 Loin, ball-tip, bnls, heavy 7 6,423 227.00 240.00 237.30 185C 1 Loin, sirloin, tri-tip 4 18,014 269.00 290.00 269.97 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 13 24,315 1020.00 1050.00 1038.15 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 6 3,838 329.90 351.50 346.86 ------------------------------------------------------------------------------- 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 17 59,704 445.85 474.50 451.77 112A 3 Rib, ribeye, bnls, light 8 23,164 470.50 512.00 498.60 112A 3 Rib, ribeye, bnls, heavy 9 22,200 474.00 495.00 481.52 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 4 9,392 194.00 201.00 195.13 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 7 6,184 190.98 207.00 199.16 114A 3 Chuck, shoulder clod, trmd 10 138,643 199.00 210.00 199.61 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 109,228 219.00 237.00 222.72 116B 1 Chuck, chuck tender 3 12,186 223.00 230.25 224.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 56,732 210.00 215.00 210.16 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 33,543 290.00 290.00 290.00 130 4 Chuck, short rib 7 34,909 200.00 242.00 202.24 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 5 9,682 200.98 211.00 203.95 168 3 Round, top inside round 5 25,511 209.24 225.00 215.93 169 5 Round, top inside, denuded 0 0

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 17,402 209.00 232.60 216.65 171C 3 Round, eye of round 5 17,515 220.00 238.00 226.66

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 70,384 370.35 390.00 374.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 5 3,375 371.00 382.00 375.65 184 1 Loin, top butt, bnls, heavy 4 7,777 255.00 255.00 255.00 184 3 Loin, top butt, boneless 10 63,523 264.50 290.00 277.68 185A 4 Loin, bottom sirloin, flap 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip 4 29,386 270.00 274.00 273.52 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 5 6,265 800.00 911.00 807.95 191A 4 Loin, butt tender, trimmed 4 1,734 880.00 890.00 888.09 193 4 Flank, flank steak 6 11,164 338.00 370.00 351.56 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 9,856 100.00 151.00 145.37 121D 4 Plate, Inside Skirt 11 98,179 301.00 340.00 303.65 121C 4 Plate, Outside Skirt 5 6,039 385.00 424.75 410.90 121E 6 Plate, Outside Skirt, pld 5 13,430 570.00 609.00 575.41

Cap & Wedge Meat 17 97,541 238.95 262.00 245.89

Pectoral Meat 14 20,763 280.00 293.25 288.75 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 17 130,315 159.95 176.00 168.67 Ground Beef 75% 0 0 Ground Beef 81% 24 146,588 169.00 191.00 174.82 Ground Beef 85% Ground Beef 90% Ground Beef 93% 17 89,949 223.00 237.00 224.87 Ground Beef Chuck 22 413,681 160.00 196.00 169.57 Ground Beef Round 11 76,712 173.56 201.00 183.44 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% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 0 0 Blended Ground Beef Round Blended Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 517,740 104.50 110.46 107.95 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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