USDA Boxed Beef Cutout Closing 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 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: 190.89 173.71 Change from prior day: 0.69 0.88 ------------------------------------------------------------------------------- Choice/Select spread: 17.18

Total Load Count (Cuts, Trimmings, Grids): 246 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 331.82 239.49 Primal Chuck 151.31 152.82 Primal Round 159.28 158.26 Primal Loin 247.96 214.00 Primal Brisket 143.31 143.97 Primal Short Plate 135.85 139.87 Primal Flank 104.19 101.73 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/06 90 50 47 36 222 190.20 172.83 12/05 75 60 20 39 193 190.18 172.56 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.82 173.80 -------------------------------------------------------------------------------- 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 109.11 loads 4,364,225 pounds Select Cuts 72.79 loads 2,911,489 pounds Trimmings 24.56 loads 982,305 pounds Coarse Grinds 39.43 load 1,577,311 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 67 164,828 655.00 750.10 682.35 112A 3 Rib, ribeye, bnls, light 21 41,827 736.00 800.00 759.37 112A 3 Rib, ribeye, bnls, heavy 86 61,884 684.00 795.48 758.72 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 11 35,755 194.00 209.35 201.41 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 27 88,440 186.00 193.65 188.95 114A 3 Chuck, shoulder clod, trmd 70 309,687 193.34 209.75 198.66 114D 3 Chuck, clod, top blade 5 2,471 275.00 295.00 279.86 114E 3 Chuck, clod, arm roast 13 42,504 230.00 295.00 252.22 114F 5 Chuck, clod tender 20 18,671 332.38 366.25 350.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 115 301,472 207.60 238.60 222.65 116B 1 Chuck, chuck tender 42 51,358 212.17 235.00 219.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 78 95,280 205.00 222.00 212.66 120A 3 Brisket, point/off, bnls 31 24,168 320.00 355.00 344.99 123A 3 Short Plate, short rib 34 34,567 326.00 360.25 349.86 130 4 Chuck, short rib 59 74,912 195.00 260.00 214.37 160 1 Round, bone-in 11 15,532 197.50 211.50 202.47 161 1 Round, boneless 8 9,890 207.50 224.05 212.46

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 108 156,646 205.00 228.50 215.95 168 1 Round, top inside round 81 188,998 200.00 215.00 207.64 168 3 Round, top inside round 30 125,070 210.00 228.00 218.21 169 5 Round, top inside, denuded 31 108,853 245.00 260.60 256.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 10 8,217 200.00 210.00 206.50 171B 3 Round, outside round 61 249,896 202.00 222.50 206.77 171C 3 Round, eye of round 112 424,832 210.65 235.00 221.11

3 Round, flat/eye, heel-out 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 79,260 420.00 486.00 443.29 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 21 16,694 425.00 457.50 431.11 180 3 Loin, strip, bnls, 0x1 85 89,837 480.00 519.00 497.14 184 1 Loin, top butt, bnls, heavy 51 32,103 274.00 295.00 284.04 184 3 Loin, top butt, boneless 43 281,085 275.00 307.94 292.74 185A 4 Loin, bottom sirloin, flap 71 261,667 288.00 321.00 299.04 185B 1 Loin, ball-tip, bnls, heavy 24 21,240 225.50 243.00 238.58 185C 1 Loin, sirloin, tri-tip 34 216,934 261.00 301.00 267.96 185D 4 Loin, sirloin, tri-tip, pld 26 28,959 360.00 402.00 383.47 189A 4 Loin, tndrloin, trmd, heavy 67 50,982 1030.67 1139.00 1059.09 191A 4 Loin, butt tender, trimmed 9 9,887 999.49 1060.00 1045.37 193 4 Flank, flank steak 27 35,291 320.00 385.00 342.20 ------------------------------------------------------------------------------- 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 37 68,482 439.98 470.50 454.31 112A 3 Rib, ribeye, bnls, light 18 34,683 486.00 525.00 503.88 112A 3 Rib, ribeye, bnls, heavy 56 171,448 460.00 502.00 478.71 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 14 31,676 190.00 215.00 201.95 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 15 26,809 186.00 198.00 190.59 114A 3 Chuck, shoulder clod, trmd 37 159,813 194.50 214.00 201.94 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 6 2,207 335.00 350.00 341.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 146,768 208.00 236.00 221.49 116B 1 Chuck, chuck tender 19 20,079 215.38 226.00 222.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 52,493 206.00 223.00 215.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 10,132 287.92 325.25 298.38 130 4 Chuck, short rib 24 34,358 200.00 240.25 207.37 160 1 Round, bone-in 161 1 Round, boneless 10 13,750 205.00 224.00 215.75

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 38 115,902 199.00 222.00 207.73 168 1 Round, top inside round 39 92,768 200.00 215.00 205.90 168 3 Round, top inside round 22 77,867 208.00 225.10 215.30 169 5 Round, top inside, denuded 9 6,311 248.00 255.00 250.33

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 4 41,982 187.00 210.07 188.58 171B 3 Round, outside round 31 117,691 197.00 212.57 206.42 171C 3 Round, eye of round 37 153,574 209.93 236.00 220.86

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 49,973 375.63 396.00 382.12 175 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 46 136,008 355.00 395.00 363.36 184 1 Loin, top butt, bnls, heavy 44 395,690 250.00 260.00 252.20 184 3 Loin, top butt, boneless 23 34,796 252.00 285.60 269.25 185A 4 Loin, bottom sirloin, flap 12 19,298 288.39 301.00 295.99 185B 1 Loin, ball-tip, bnls, heavy 22 44,275 208.00 235.00 224.37 185C 1 Loin, sirloin, tri-tip 19 194,532 260.00 280.50 263.24 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 48 84,330 780.00 924.00 799.40 191A 4 Loin, butt tender, trimmed 8 5,193 841.00 890.00 866.78 193 4 Flank, flank steak 15 28,698 309.82 366.00 331.21 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 139,178 90.00 134.00 91.04 121D 4 Plate, Inside Skirt 24 66,206 284.42 315.00 292.81 121C 4 Plate, Outside Skirt 22 37,875 369.93 416.45 399.00 121E 6 Plate, Outside Skirt, pld 14 17,382 550.60 609.10 568.83

Cap & Wedge Meat 86 452,665 237.00 270.00 250.22

Pectoral Meat 52 104,724 265.00 311.05 284.33 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 58 413,583 157.00 178.00 165.31 Ground Beef 75% Ground Beef 81% 77 227,409 163.00 188.00 174.49 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 86,717 220.00 236.50 221.37 Ground Beef Chuck 38 305,327 166.00 177.00 171.69 Ground Beef Round 30 202,371 185.00 203.00 188.81 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 6 45,880 181.00 192.00 184.54 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 33 799,915 97.00 110.00 104.45 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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