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USDA Boxed Beef Cutout Closing Prices for December 16

December 16 (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: 189.75 172.76 Change from prior day: 0.91 0.98 ------------------------------------------------------------------------------- Choice/Select spread: 16.99

Total Load Count (Cuts, Trimmings, Grids): 188 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 311.92 231.71 Primal Chuck 154.42 154.22 Primal Round 163.34 162.20 Primal Loin 245.95 208.67 Primal Brisket 144.09 143.88 Primal Short Plate 132.88 136.77 Primal Flank 100.78 101.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/15 100 82 20 38 240 188.84 171.78 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.22 170.97 -------------------------------------------------------------------------------- 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 75.20 loads 3,007,964 pounds Select Cuts 64.79 loads 2,591,626 pounds Trimmings 17.31 loads 692,207 pounds Coarse Grinds 30.49 load 1,219,420 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 27 78,888 604.00 750.00 646.04 112A 3 Rib, ribeye, bnls, light 8 8,107 715.50 800.00 766.44 112A 3 Rib, ribeye, bnls, heavy 44 143,989 674.00 780.00 711.55 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 3 24,705 198.13 211.44 210.51 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 9 45,518 185.00 203.00 189.16 114A 3 Chuck, shoulder clod, trmd 45 187,093 194.00 218.00 202.91 114D 3 Chuck, clod, top blade 5 14,041 274.00 283.10 276.17 114E 3 Chuck, clod, arm roast 5 13,064 231.50 250.00 242.88 114F 5 Chuck, clod tender 6 15,095 320.00 375.00 332.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 171,273 216.13 245.00 226.66 116B 1 Chuck, chuck tender 21 66,235 208.63 229.00 213.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 115,986 206.00 228.00 214.52 120A 3 Brisket, point/off, bnls 8 10,956 347.00 359.75 352.38 123A 3 Short Plate, short rib 10 27,152 292.75 416.00 341.38 130 4 Chuck, short rib 16 43,692 194.75 260.50 208.23 160 1 Round, bone-in 9 24,105 202.00 212.00 203.27 161 1 Round, boneless 5 3,029 215.50 222.00 217.40

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 36 141,228 210.00 239.75 222.83 168 1 Round, top inside round 34 154,866 209.95 245.00 216.62 168 3 Round, top inside round 15 43,693 220.00 245.00 228.81 169 5 Round, top inside, denuded 14 59,223 250.00 272.00 254.13

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 3,001 196.00 208.00 200.85 171B 3 Round, outside round 37 155,322 204.00 231.00 210.15 171C 3 Round, eye of round 39 76,013 219.00 250.00 236.16

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 39,340 449.00 485.00 476.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 12,398 410.00 436.50 419.19 180 3 Loin, strip, bnls, 0x1 34 104,335 475.70 504.75 484.37 184 1 Loin, top butt, bnls, heavy 11 8,264 261.00 290.00 279.46 184 3 Loin, top butt, boneless 35 81,928 265.00 315.00 284.42 185A 4 Loin, bottom sirloin, flap 28 28,812 290.00 325.00 307.00 185B 1 Loin, ball-tip, bnls, heavy 25 103,925 227.60 247.00 234.19 185C 1 Loin, sirloin, tri-tip 15 25,440 265.00 300.00 274.22 185D 4 Loin, sirloin, tri-tip, pld 7 5,130 379.00 397.00 381.11 189A 4 Loin, tndrloin, trmd, heavy 33 87,883 943.50 1094.00 986.82 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 12 12,565 310.00 360.00 339.52 ------------------------------------------------------------------------------- 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 23 93,478 436.25 485.00 452.12 112A 3 Rib, ribeye, bnls, light 26 114,234 437.00 492.00 450.39 112A 3 Rib, ribeye, bnls, heavy 38 129,186 430.00 495.25 449.98 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 8 23,271 199.75 218.00 202.00 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 5 14,796 184.20 203.46 192.86 114A 3 Chuck, shoulder clod, trmd 20 213,677 199.75 213.00 204.11 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 3 7,271 325.35 360.00 351.29 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 59,967 215.35 240.00 224.44 116B 1 Chuck, chuck tender 4 7,184 210.00 220.00 211.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 12,727 215.00 223.00 219.42 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 11,109 311.92 416.00 379.11 130 4 Chuck, short rib 11 57,905 198.00 230.00 199.92 160 1 Round, bone-in 161 1 Round, boneless 5 3,850 209.50 242.00 227.56

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 13 28,005 207.00 230.00 215.95 168 1 Round, top inside round 26 205,849 203.00 226.00 219.85 168 3 Round, top inside round 17 63,962 214.64 240.00 223.18 169 5 Round, top inside, denuded 7 4,176 250.00 271.00 263.56

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 6 15,608 187.34 210.00 190.76 171B 3 Round, outside round 15 102,678 204.00 216.00 213.57 171C 3 Round, eye of round 13 40,971 224.00 245.00 234.66

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 14,630 350.27 390.00 370.66 175 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 17 98,638 350.50 381.00 357.14 184 1 Loin, top butt, bnls, heavy 26 366,506 228.00 265.00 238.63 184 3 Loin, top butt, boneless 16 28,131 240.00 266.50 251.41 185A 4 Loin, bottom sirloin, flap 7 18,566 296.00 335.00 313.59 185B 1 Loin, ball-tip, bnls, heavy 13 69,275 220.00 234.00 222.27 185C 1 Loin, sirloin, tri-tip 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 30 235,109 761.51 807.00 774.28 191A 4 Loin, butt tender, trimmed 5 2,083 800.00 890.00 844.65 193 4 Flank, flank steak 15 93,120 330.00 361.00 339.65 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 38,659 75.00 110.00 87.86 121D 4 Plate, Inside Skirt 16 57,896 300.00 325.00 304.09 121C 4 Plate, Outside Skirt 23 28,926 375.00 420.00 396.37 121E 6 Plate, Outside Skirt, pld 10 32,291 569.00 615.00 576.44

Cap & Wedge Meat 46 442,028 229.75 260.00 244.69

Pectoral Meat 14 20,735 270.00 290.00 283.75 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 21 538,960 160.50 190.00 177.57 Ground Beef 75% 0 0 Ground Beef 81% 19 87,396 168.00 186.25 173.01 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 14 54,531 221.38 240.50 223.19 Ground Beef Chuck 18 168,904 171.00 201.75 183.72 Ground Beef Round 20 160,135 185.00 199.75 192.36 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 57,184 178.00 186.83 180.98 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 23 651,127 94.00 100.00 98.17 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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