USDA Boxed Beef Cutout Closing Prices for December 15

December 15 (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: 188.84 171.78 Change from prior day: 0.12 0.25 ------------------------------------------------------------------------------- Choice/Select spread: 17.06

Total Load Count (Cuts, Trimmings, Grids): 240 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 315.89 236.40 Primal Chuck 151.57 151.18 Primal Round 161.27 160.12 Primal Loin 245.57 208.16 Primal Brisket 144.04 143.68 Primal Short Plate 133.20 137.20 Primal Flank 100.86 99.73 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/14 115 110 45 40 310 188.72 171.53 12/13 103 83 27 32 244 189.15 170.90 12/12 100 48 11 34 193 189.26 170.48 12/09 162 87 44 34 327 185.14 170.18 12/08 88 88 44 39 258 186.45 171.62 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.74 170.94 -------------------------------------------------------------------------------- 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 100.24 loads 4,009,719 pounds Select Cuts 81.84 loads 3,273,567 pounds Trimmings 20.02 loads 800,688 pounds Coarse Grinds 38.22 load 1,528,867 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 29,921 616.00 750.00 667.49 112A 3 Rib, ribeye, bnls, light 18 25,617 680.94 800.00 748.05 112A 3 Rib, ribeye, bnls, heavy 53 116,138 680.00 782.60 717.92 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 5 6,241 193.00 220.00 199.00 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 16 39,338 185.00 203.50 191.85 114A 3 Chuck, shoulder clod, trmd 34 213,346 196.00 216.00 201.79 114D 3 Chuck, clod, top blade 11 19,022 271.25 298.25 281.32 114E 3 Chuck, clod, arm roast 11 142,751 226.50 256.25 228.33 114F 5 Chuck, clod tender 14 22,680 336.50 375.00 351.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 285,298 219.25 241.00 224.69 116B 1 Chuck, chuck tender 25 110,752 200.40 227.50 208.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 42 179,481 210.00 233.50 215.56 120A 3 Brisket, point/off, bnls 14 9,285 346.50 382.00 355.66 123A 3 Short Plate, short rib 14 10,946 315.00 429.50 367.06 130 4 Chuck, short rib 30 134,498 195.00 242.00 200.91 160 1 Round, bone-in 6 10,320 200.00 208.00 204.60 161 1 Round, boneless 8 4,485 211.00 229.50 219.75

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 53 119,572 205.00 239.75 218.88 168 1 Round, top inside round 40 82,791 204.00 220.00 213.12 168 3 Round, top inside round 41 618,005 210.00 236.00 226.65 169 5 Round, top inside, denuded 19 15,472 250.00 271.00 258.86

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 14,033 191.25 202.00 197.54 171B 3 Round, outside round 53 315,739 198.00 220.00 206.72 171C 3 Round, eye of round 37 85,203 215.00 245.00 232.88

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 24,929 449.85 484.75 463.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 26 43,154 405.00 431.00 411.78 180 3 Loin, strip, bnls, 0x1 64 277,667 454.00 511.25 476.31 184 1 Loin, top butt, bnls, heavy 12 26,767 258.95 290.00 274.68 184 3 Loin, top butt, boneless 31 121,482 267.00 315.00 282.29 185A 4 Loin, bottom sirloin, flap 36 66,377 295.75 336.00 313.81 185B 1 Loin, ball-tip, bnls, heavy 28 97,962 220.00 240.00 227.06 185C 1 Loin, sirloin, tri-tip 26 87,537 263.00 301.00 271.06 185D 4 Loin, sirloin, tri-tip, pld 11 8,434 375.00 401.00 388.83 189A 4 Loin, tndrloin, trmd, heavy 31 92,528 965.72 1126.00 1004.91 191A 4 Loin, butt tender, trimmed 6 7,173 1166.00 1190.00 1175.10 193 4 Flank, flank steak 15 23,701 310.70 385.00 326.40 ------------------------------------------------------------------------------- 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 20 154,716 430.00 470.00 454.93 112A 3 Rib, ribeye, bnls, light 10 30,343 450.00 492.00 470.39 112A 3 Rib, ribeye, bnls, heavy 43 214,806 415.00 492.99 451.28 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 11 79,409 197.00 215.00 207.57 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 16 60,140 185.00 195.00 189.45 114A 3 Chuck, shoulder clod, trmd 33 172,761 191.50 216.25 200.46 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 362,876 218.00 238.50 221.21 116B 1 Chuck, chuck tender 12 16,403 200.40 218.00 207.87

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 116,225 211.00 222.20 214.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,918 305.00 350.00 314.35 130 4 Chuck, short rib 17 104,655 195.00 237.00 200.46 160 1 Round, bone-in 161 1 Round, boneless 5 5,966 206.00 218.00 213.12

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 21 84,707 206.41 225.00 211.59 168 1 Round, top inside round 17 57,758 201.00 217.00 212.44 168 3 Round, top inside round 20 53,071 208.00 225.00 221.75 169 5 Round, top inside, denuded 7 7,672 250.00 255.00 252.95

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 5 9,794 192.61 210.00 201.47 171B 3 Round, outside round 30 265,871 200.00 217.00 206.18 171C 3 Round, eye of round 24 53,643 222.20 238.00 229.01

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 58,521 350.00 397.00 361.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 31 117,684 347.25 375.00 352.04 184 1 Loin, top butt, bnls, heavy 15 23,903 232.50 255.00 242.98 184 3 Loin, top butt, boneless 28 90,787 241.00 270.00 246.62 185A 4 Loin, bottom sirloin, flap 8 13,936 295.75 326.00 312.41 185B 1 Loin, ball-tip, bnls, heavy 27 64,450 217.00 235.00 227.34 185C 1 Loin, sirloin, tri-tip 13 81,884 257.74 275.00 264.30 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 40 166,584 742.00 922.00 775.17 191A 4 Loin, butt tender, trimmed 5 4,917 870.00 890.00 876.83 193 4 Flank, flank steak 8 28,232 310.70 340.00 323.91 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 17,622 87.13 103.00 93.81 121D 4 Plate, Inside Skirt 24 37,391 294.00 325.00 311.54 121C 4 Plate, Outside Skirt 12 35,600 387.14 420.00 404.08 121E 6 Plate, Outside Skirt, pld 12 8,701 572.00 615.00 609.52

Cap & Wedge Meat 73 674,372 227.70 262.50 234.26

Pectoral Meat 26 60,041 260.00 297.00 277.66 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 31 418,162 159.90 180.00 173.12 Ground Beef 75% 0 0 Ground Beef 81% 42 181,390 166.92 182.50 170.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 27 136,353 221.00 240.00 230.33 Ground Beef Chuck 29 194,779 165.00 189.15 175.23 Ground Beef Round 22 107,990 185.00 202.00 186.16 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% 5 89,580 171.33 203.00 187.05 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 12 457,638 89.00 100.00 97.87 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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