USDA Boxed Beef Cutout Closing Prices for December 21

December 21 (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: 191.46 173.38 Change from prior day: 0.29 (1.39) ------------------------------------------------------------------------------- Choice/Select spread: 18.09

Total Load Count (Cuts, Trimmings, Grids): 283 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 304.02 221.83 Primal Chuck 158.39 156.64 Primal Round 170.63 169.72 Primal Loin 243.97 205.39 Primal Brisket 146.73 146.69 Primal Short Plate 132.28 136.11 Primal Flank 104.59 99.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/20 86 72 16 27 201 191.17 174.77 12/19 76 56 34 18 184 190.18 173.93 12/16 75 65 17 30 188 189.75 172.76 12/15 100 82 20 38 240 188.84 171.78 12/14 115 110 45 40 310 188.72 171.53 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.73 172.95 -------------------------------------------------------------------------------- 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 104.35 loads 4,173,965 pounds Select Cuts 107.72 loads 4,308,791 pounds Trimmings 38.46 loads 1,538,336 pounds Coarse Grinds 32.59 load 1,303,687 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 47 137,707 549.50 665.00 594.82 112A 3 Rib, ribeye, bnls, light 25 33,195 661.00 747.00 699.09 112A 3 Rib, ribeye, bnls, heavy 105 100,599 651.00 749.00 694.00 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 5 45,706 185.00 204.00 186.70 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 13 51,303 190.19 201.50 195.22 114A 3 Chuck, shoulder clod, trmd 63 84,975 203.00 216.25 207.41 114D 3 Chuck, clod, top blade 9 11,721 255.00 295.00 271.54 114E 3 Chuck, clod, arm roast 4 3,138 243.00 255.00 246.11 114F 5 Chuck, clod tender 14 13,324 320.00 366.25 348.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 100 154,361 223.00 255.00 237.44 116B 1 Chuck, chuck tender 48 134,558 206.00 225.00 212.78

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 104 133,473 212.75 229.00 219.32 120A 3 Brisket, point/off, bnls 18 14,599 323.80 355.00 350.94 123A 3 Short Plate, short rib 51 54,458 285.00 361.00 340.88 130 4 Chuck, short rib 59 106,570 192.75 260.00 202.45 160 1 Round, bone-in 8 12,489 206.00 225.10 213.58 161 1 Round, boneless 5 13,769 215.00 226.00 220.56

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 92 153,444 215.25 235.50 226.09 168 1 Round, top inside round 82 154,644 217.00 240.00 225.15 168 3 Round, top inside round 36 593,070 232.00 253.50 239.08 169 5 Round, top inside, denuded 27 42,210 254.99 289.50 274.74

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 14,338 206.00 215.00 211.77 171B 3 Round, outside round 81 465,401 205.00 230.00 222.05 171C 3 Round, eye of round 84 148,314 230.70 254.50 242.93

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 28,512 440.00 475.00 461.29 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 31 51,371 405.00 452.25 415.61 180 3 Loin, strip, bnls, 0x1 95 289,954 465.00 514.00 478.70 184 1 Loin, top butt, bnls, heavy 47 37,606 255.00 291.25 279.36 184 3 Loin, top butt, boneless 55 240,157 268.00 300.00 279.62 185A 4 Loin, bottom sirloin, flap 74 93,000 310.00 346.00 326.01 185B 1 Loin, ball-tip, bnls, heavy 46 56,949 220.00 243.00 233.02 185C 1 Loin, sirloin, tri-tip 19 34,722 270.00 300.00 282.65 185D 4 Loin, sirloin, tri-tip, pld 31 48,875 376.25 421.25 385.75 189A 4 Loin, tndrloin, trmd, heavy 93 251,062 948.29 1065.00 965.61 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 17 33,781 325.00 390.00 353.36 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 34 94,101 395.50 450.00 429.94 112A 3 Rib, ribeye, bnls, light 40 142,509 420.00 468.00 441.08 112A 3 Rib, ribeye, bnls, heavy 66 548,953 415.00 490.00 431.31 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 12 72,855 191.01 220.00 199.96 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 13 27,760 190.00 209.75 196.89 114A 3 Chuck, shoulder clod, trmd 33 137,403 203.00 227.00 206.78 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 4 4,555 321.50 350.00 329.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 211,554 219.00 245.00 231.88 116B 1 Chuck, chuck tender 10 9,295 215.00 225.10 217.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 65,745 210.00 225.10 220.11 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 15 21,353 290.00 350.10 303.74 130 4 Chuck, short rib 15 40,210 191.00 228.00 195.64 160 1 Round, bone-in 161 1 Round, boneless 11 18,939 214.00 231.00 220.58

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 32 141,168 211.00 236.65 220.24 168 1 Round, top inside round 41 70,085 211.00 240.00 227.64 168 3 Round, top inside round 20 51,623 224.80 243.00 234.31 169 5 Round, top inside, denuded 4 2,258 265.18 277.00 272.34

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,340 210.00 216.25 214.36 171B 3 Round, outside round 37 266,712 210.00 230.00 225.16 171C 3 Round, eye of round 31 77,035 229.76 251.15 237.50

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 60,903 350.00 376.00 358.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 49 234,248 347.00 382.91 360.29 184 1 Loin, top butt, bnls, heavy 27 234,754 223.00 236.25 229.96 184 3 Loin, top butt, boneless 43 270,126 238.00 265.00 243.31 185A 4 Loin, bottom sirloin, flap 8 106,376 301.00 315.00 306.31 185B 1 Loin, ball-tip, bnls, heavy 19 104,182 218.00 237.00 233.36 185C 1 Loin, sirloin, tri-tip 10 99,224 268.00 279.00 270.72 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 61 139,999 750.00 902.00 777.89 191A 4 Loin, butt tender, trimmed 4 3,171 770.00 880.00 823.75 193 4 Flank, flank steak 8 24,541 310.00 366.15 318.48 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 19 90,255 64.00 121.25 75.82 121D 4 Plate, Inside Skirt 40 343,940 276.00 328.00 304.64 121C 4 Plate, Outside Skirt 34 64,157 366.00 425.00 401.91 121E 6 Plate, Outside Skirt, pld 9 18,397 575.00 616.25 581.24

Cap & Wedge Meat 68 566,839 228.10 265.00 236.15

Pectoral Meat 43 56,065 265.00 313.00 276.40 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 49 177,164 175.00 186.30 179.63 Ground Beef 75% Ground Beef 81% 67 189,085 177.00 209.65 192.77 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 226,944 222.15 264.75 238.78 Ground Beef Chuck 33 147,215 181.00 196.30 189.69 Ground Beef Round 29 86,732 191.00 227.00 200.53 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% 18 187,144 179.50 210.00 203.78 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 44 1,267,836 94.00 104.00 96.49 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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