USDA Boxed Beef Cutout Midday 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 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: 191.40 174.50 Change from prior day: 0.23 (0.27) ------------------------------------------------------------------------------- Choice/Select spread: 16.90

Total Load Count (Cuts, Trimmings, Grids): 162 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 305.84 231.31 Primal Chuck 158.30 156.23 Primal Round 170.05 169.33 Primal Loin 243.20 206.24 Primal Brisket 146.66 147.22 Primal Short Plate 132.91 136.71 Primal Flank 104.82 99.95 -------------------------------------------------------------------------------- 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 68.19 loads 2,727,594 pounds Select Cuts 57.70 loads 2,307,851 pounds Trimmings 15.35 loads 614,121 pounds Coarse Grinds 21.25 load 850,032 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 29 76,556 549.50 665.00 582.42 112A 3 Rib, ribeye, bnls, light 16 19,535 675.00 747.00 704.55 112A 3 Rib, ribeye, bnls, heavy 43 42,829 655.00 731.00 677.09 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 4 43,876 185.00 201.00 185.98 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 10 48,691 190.19 201.50 195.21 114A 3 Chuck, shoulder clod, trmd 27 65,309 203.00 215.10 207.26 114D 3 Chuck, clod, top blade 4 5,553 266.00 280.00 275.12 114E 3 Chuck, clod, arm roast 3 2,470 243.00 245.00 243.70 114F 5 Chuck, clod tender 11 8,995 320.00 366.25 345.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 71,821 223.00 255.00 240.60 116B 1 Chuck, chuck tender 30 106,278 206.00 225.00 212.66

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 41 67,761 212.75 226.50 218.70 120A 3 Brisket, point/off, bnls 13 9,156 323.80 355.00 350.20 123A 3 Short Plate, short rib 21 29,161 314.00 361.00 351.04 130 4 Chuck, short rib 29 39,920 195.00 260.00 211.19 160 1 Round, bone-in 6 8,672 206.00 225.10 214.16 161 1 Round, boneless 4 11,489 215.00 226.00 219.48

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 54 119,366 215.25 235.50 226.11 168 1 Round, top inside round 34 57,647 217.00 240.00 226.24 168 3 Round, top inside round 29 512,730 232.00 253.50 239.31 169 5 Round, top inside, denuded 22 34,091 255.51 289.50 277.09

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 4,744 206.00 215.00 210.88 171B 3 Round, outside round 47 245,721 205.00 230.00 217.38 171C 3 Round, eye of round 35 48,245 230.70 254.50 240.89

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 13,507 446.00 475.00 456.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 20 17,893 405.00 452.25 422.47 180 3 Loin, strip, bnls, 0x1 35 158,491 467.25 490.75 476.08 184 1 Loin, top butt, bnls, heavy 17 24,630 255.00 291.25 273.95 184 3 Loin, top butt, boneless 26 212,312 268.00 300.00 278.94 185A 4 Loin, bottom sirloin, flap 32 61,308 313.00 346.00 325.65 185B 1 Loin, ball-tip, bnls, heavy 31 34,524 220.00 240.00 232.54 185C 1 Loin, sirloin, tri-tip 12 20,466 270.00 285.00 279.13 185D 4 Loin, sirloin, tri-tip, pld 15 39,878 376.25 421.25 384.40 189A 4 Loin, tndrloin, trmd, heavy 39 162,773 948.29 1065.00 962.42 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 9 29,207 330.00 390.00 351.84 ------------------------------------------------------------------------------- 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 26 48,255 395.50 450.00 413.13 112A 3 Rib, ribeye, bnls, light 26 60,544 450.00 466.15 455.86 112A 3 Rib, ribeye, bnls, heavy 44 152,578 437.00 490.00 456.83 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 7 66,427 191.01 209.75 198.22 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 10 23,948 196.00 209.75 197.18 114A 3 Chuck, shoulder clod, trmd 22 114,932 204.00 214.96 206.54 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 201,726 219.00 241.25 231.66 116B 1 Chuck, chuck tender 7 7,853 215.00 220.50 218.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 35,497 210.00 225.00 221.97 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 16,500 290.00 345.00 301.14 130 4 Chuck, short rib 8 12,820 195.00 228.00 200.59 160 1 Round, bone-in 161 1 Round, boneless 10 15,629 215.10 231.00 221.98

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 23 114,316 211.00 236.65 220.06 168 1 Round, top inside round 33 55,377 223.10 238.50 228.29 168 3 Round, top inside round 14 34,014 224.80 243.00 235.73 169 5 Round, top inside, denuded 3 1,124 265.18 277.00 269.65

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 23 83,863 210.00 230.00 218.47 171C 3 Round, eye of round 23 70,252 229.76 251.15 237.31

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 35,083 350.00 376.00 360.98 175 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 31 73,801 349.30 382.91 355.41 184 1 Loin, top butt, bnls, heavy 24 229,026 223.00 236.25 229.97 184 3 Loin, top butt, boneless 24 31,567 243.00 265.00 248.93 185A 4 Loin, bottom sirloin, flap 4 26,836 301.00 304.00 303.82 185B 1 Loin, ball-tip, bnls, heavy 11 18,050 218.00 228.25 225.45 185C 1 Loin, sirloin, tri-tip 8 69,192 268.00 279.00 271.04 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 41 121,723 750.00 902.00 777.77 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 7 17,331 310.00 366.15 322.01 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 71,285 64.00 121.25 76.91 121D 4 Plate, Inside Skirt 35 340,667 276.00 328.00 304.45 121C 4 Plate, Outside Skirt 20 32,343 385.00 425.00 405.58 121E 6 Plate, Outside Skirt, pld 8 18,255 575.00 616.25 581.18

Cap & Wedge Meat 39 171,350 230.00 265.00 240.77

Pectoral Meat 33 49,386 265.00 313.00 275.90 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 33 117,057 176.00 186.30 180.06 Ground Beef 75% Ground Beef 81% 53 155,764 184.15 209.65 194.42 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 125,093 224.81 264.75 237.73 Ground Beef Chuck 26 136,216 185.00 196.30 189.74 Ground Beef Round 23 79,832 195.00 211.00 200.22 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% 4 39,480 194.50 210.00 207.94 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 441,621 94.00 104.00 97.88 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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