USDA Boxed Beef Cutout Midday 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 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: 190.32 173.13 Change from prior day: 1.48 1.35 ------------------------------------------------------------------------------- Choice/Select spread: 17.18

Total Load Count (Cuts, Trimmings, Grids): 120 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 316.03 235.22 Primal Chuck 154.55 154.51 Primal Round 162.87 161.93 Primal Loin 246.63 208.43 Primal Brisket 144.13 143.82 Primal Short Plate 133.08 137.03 Primal Flank 101.00 101.02 -------------------------------------------------------------------------------- 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 47.96 loads 1,918,214 pounds Select Cuts 42.47 loads 1,698,801 pounds Trimmings 14.02 loads 560,993 pounds Coarse Grinds 15.13 load 605,008 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 10 20,878 675.00 750.00 693.52 112A 3 Rib, ribeye, bnls, light 8 8,107 715.50 800.00 766.44 112A 3 Rib, ribeye, bnls, heavy 26 60,518 690.00 780.00 747.31 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 0 0 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 5 22,649 185.00 203.00 186.59 114A 3 Chuck, shoulder clod, trmd 24 78,383 194.00 218.00 203.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 11,515 231.50 250.00 242.45 114F 5 Chuck, clod tender 4 7,471 325.35 375.00 339.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 126,263 218.00 245.00 226.12 116B 1 Chuck, chuck tender 7 30,829 208.63 229.00 213.38

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 23 109,987 206.00 228.00 214.30 120A 3 Brisket, point/off, bnls 7 9,096 347.00 359.75 351.84 123A 3 Short Plate, short rib 7 20,216 342.00 416.00 354.42 130 4 Chuck, short rib 10 25,250 194.75 260.50 207.31 160 1 Round, bone-in 7 23,161 202.00 207.00 203.03 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 17 56,766 210.00 239.75 219.71 168 1 Round, top inside round 28 125,164 209.95 226.00 214.62 168 3 Round, top inside round 7 23,845 220.00 235.00 225.69 169 5 Round, top inside, denuded 6 7,939 251.78 272.00 258.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,685 196.00 208.00 200.36 171B 3 Round, outside round 21 90,503 204.00 223.00 207.55 171C 3 Round, eye of round 21 45,788 219.00 245.00 235.55

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 32,592 449.00 484.75 478.05 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 10,090 410.00 436.50 419.18 180 3 Loin, strip, bnls, 0x1 21 32,203 480.00 504.75 488.04 184 1 Loin, top butt, bnls, heavy 7 4,999 284.50 290.00 287.90 184 3 Loin, top butt, boneless 13 17,515 274.00 315.00 292.73 185A 4 Loin, bottom sirloin, flap 18 22,973 290.00 325.00 305.07 185B 1 Loin, ball-tip, bnls, heavy 15 37,255 231.50 243.00 238.93 185C 1 Loin, sirloin, tri-tip 9 18,108 265.00 300.00 272.70 185D 4 Loin, sirloin, tri-tip, pld 5 4,714 379.00 391.00 380.28 189A 4 Loin, tndrloin, trmd, heavy 18 19,402 1000.00 1050.00 1041.49 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 8 6,104 330.00 360.00 352.96 ------------------------------------------------------------------------------- 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 79,388 436.25 485.00 452.52 112A 3 Rib, ribeye, bnls, light 7 13,941 450.50 492.00 466.59 112A 3 Rib, ribeye, bnls, heavy 21 38,854 450.00 495.25 473.57 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 5 7,095 199.75 218.00 203.20 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 3 9,881 184.20 197.00 191.67 114A 3 Chuck, shoulder clod, trmd 10 70,865 199.75 213.00 203.46 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 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 14 29,934 215.35 240.00 225.81 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 5 4,423 217.00 223.00 220.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 8,524 311.92 416.00 369.44 130 4 Chuck, short rib 6 15,404 200.00 230.00 203.69 160 1 Round, bone-in 161 1 Round, boneless 4 3,794 209.50 242.00 227.70

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 8 13,151 215.00 230.00 219.95 168 1 Round, top inside round 15 119,908 203.00 220.00 219.44 168 3 Round, top inside round 11 52,442 214.64 235.50 222.59 169 5 Round, top inside, denuded 4 3,063 260.25 271.00 268.48

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 9 64,691 204.00 215.50 213.22 171C 3 Round, eye of round 8 34,685 224.80 245.00 233.76

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 3,727 379.75 389.50 382.28 175 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 10 15,442 350.50 374.50 356.14 184 1 Loin, top butt, bnls, heavy 25 365,026 228.00 265.00 238.65 184 3 Loin, top butt, boneless 6 8,340 240.00 264.00 248.88 185A 4 Loin, bottom sirloin, flap 5 13,209 296.00 310.00 306.25 185B 1 Loin, ball-tip, bnls, heavy 11 67,202 220.00 230.50 222.03 185C 1 Loin, sirloin, tri-tip 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 25 217,362 770.00 807.00 775.07 191A 4 Loin, butt tender, trimmed 3 1,619 800.00 870.00 831.82 193 4 Flank, flank steak 13 75,075 330.00 335.50 334.98 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 25,804 89.46 110.00 93.94 121D 4 Plate, Inside Skirt 7 46,945 300.00 325.00 303.02 121C 4 Plate, Outside Skirt 16 19,446 375.00 420.00 394.68 121E 6 Plate, Outside Skirt, pld 3 11,509 575.00 615.00 578.93

Cap & Wedge Meat 31 356,999 229.75 260.00 246.10

Pectoral Meat 12 19,459 270.00 290.00 283.86 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 9 253,134 160.50 190.00 184.05 Ground Beef 75% 0 0 Ground Beef 81% 9 23,035 169.50 181.50 175.90 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 7 28,105 221.38 240.50 222.69 Ground Beef Chuck 8 77,531 171.00 201.75 191.74 Ground Beef Round 15 145,478 185.00 199.75 192.90 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% 7 36,824 178.00 186.83 180.85 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 17 533,913 98.00 100.00 98.50 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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