USDA Boxed Beef Cutout Closing Prices for December 22

December 22 (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: 191.60 174.77 Change from prior day: 0.14 1.39 ------------------------------------------------------------------------------- Choice/Select spread: 16.83

Total Load Count (Cuts, Trimmings, Grids): 210 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 297.87 219.20 Primal Chuck 159.40 160.18 Primal Round 172.35 171.69 Primal Loin 244.66 206.04 Primal Brisket 147.20 146.51 Primal Short Plate 132.34 135.82 Primal Flank 103.74 102.23 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/21 104 108 38 33 283 191.46 173.38 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.28 173.32 -------------------------------------------------------------------------------- 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 74.35 loads 2,973,923 pounds Select Cuts 59.27 loads 2,370,730 pounds Trimmings 42.36 loads 1,694,551 pounds Coarse Grinds 33.83 load 1,353,071 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 35 115,184 579.84 680.00 614.85 112A 3 Rib, ribeye, bnls, light 13 24,285 670.00 730.00 684.29 112A 3 Rib, ribeye, bnls, heavy 84 221,745 628.00 725.27 670.22 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 7 33,184 199.10 214.50 201.46 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 22 46,116 187.96 203.00 191.67 114A 3 Chuck, shoulder clod, trmd 27 169,134 196.75 217.00 205.71 114D 3 Chuck, clod, top blade 5 12,298 269.43 295.00 276.18 114E 3 Chuck, clod, arm roast 8 14,671 242.34 256.25 252.22 114F 5 Chuck, clod tender 18 18,194 314.50 375.00 337.64 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 127,475 223.00 255.00 238.64 116B 1 Chuck, chuck tender 14 45,194 213.00 228.00 221.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 57 215,656 214.43 230.50 220.17 120A 3 Brisket, point/off, bnls 21 18,090 340.00 370.00 350.40 123A 3 Short Plate, short rib 19 40,610 245.00 360.00 280.16 130 4 Chuck, short rib 36 200,034 189.80 243.50 197.10 160 1 Round, bone-in 8 21,561 205.25 217.00 216.57 161 1 Round, boneless 5 1,876 221.00 231.00 224.38

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 58 272,451 220.00 237.00 226.93 168 1 Round, top inside round 37 120,401 209.53 240.00 217.31 168 3 Round, top inside round 16 66,268 228.43 253.00 237.86 169 5 Round, top inside, denuded 8 16,852 253.93 287.00 269.08

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 8,923 189.00 215.00 204.23 171B 3 Round, outside round 26 51,339 215.00 230.00 222.27 171C 3 Round, eye of round 28 56,877 232.00 257.00 246.12

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 37,192 450.00 488.00 470.13 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 14 8,260 404.00 441.00 416.32 180 3 Loin, strip, bnls, 0x1 33 91,613 463.00 497.00 481.72 184 1 Loin, top butt, bnls, heavy 20 19,836 271.00 290.00 281.67 184 3 Loin, top butt, boneless 33 178,148 273.29 304.00 281.18 185A 4 Loin, bottom sirloin, flap 37 80,420 300.00 350.00 328.14 185B 1 Loin, ball-tip, bnls, heavy 20 25,572 230.02 247.00 235.31 185C 1 Loin, sirloin, tri-tip 27 52,210 268.00 291.00 278.80 185D 4 Loin, sirloin, tri-tip, pld 13 32,231 379.00 397.49 382.11 189A 4 Loin, tndrloin, trmd, heavy 55 124,356 943.00 1066.00 969.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 24 39,780 321.00 390.00 345.96 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 30 87,411 378.00 455.30 415.89 112A 3 Rib, ribeye, bnls, light 19 35,832 420.00 480.00 440.60 112A 3 Rib, ribeye, bnls, heavy 40 100,264 415.00 484.50 447.18 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 10 50,887 196.00 208.00 199.77 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 10 108,469 190.00 206.00 191.90 114A 3 Chuck, shoulder clod, trmd 24 126,633 197.00 216.25 208.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 11 17,501 314.50 360.00 337.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 106,878 219.85 240.50 233.00 116B 1 Chuck, chuck tender 12 14,662 205.00 223.75 212.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 61,020 210.00 225.00 216.88 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 15,595 245.00 350.00 301.36 130 4 Chuck, short rib 24 172,088 189.80 231.00 196.15 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 23 103,581 211.00 235.00 221.18 168 1 Round, top inside round 6 10,649 208.00 230.00 214.27 168 3 Round, top inside round 12 72,684 219.95 240.00 233.01 169 5 Round, top inside, denuded 5 6,960 263.00 278.00 269.03

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 7 5,656 204.81 215.00 212.85 171B 3 Round, outside round 15 46,697 215.00 232.65 223.44 171C 3 Round, eye of round 15 26,775 234.50 256.20 245.86

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 42,489 354.00 391.00 371.43 175 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 25 110,427 350.25 380.00 354.55 184 1 Loin, top butt, bnls, heavy 19 45,645 226.00 250.00 232.20 184 3 Loin, top butt, boneless 26 90,602 239.40 255.50 245.23 185A 4 Loin, bottom sirloin, flap 5 3,935 300.00 316.20 308.85 185B 1 Loin, ball-tip, bnls, heavy 20 32,967 219.85 238.00 225.31 185C 1 Loin, sirloin, tri-tip 10 35,364 251.00 277.50 273.94 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 31 36,305 776.00 901.00 801.87 191A 4 Loin, butt tender, trimmed 5 8,615 780.00 876.20 799.10 193 4 Flank, flank steak 27 61,747 304.79 366.00 347.04 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 46 436,990 79.46 161.00 81.75 121D 4 Plate, Inside Skirt 27 88,695 292.80 328.00 304.67 121C 4 Plate, Outside Skirt 26 32,869 374.43 426.00 406.35 121E 6 Plate, Outside Skirt, pld 4 8,709 573.00 615.00 579.04

Cap & Wedge Meat 57 207,855 230.00 265.00 251.05

Pectoral Meat 29 50,139 265.00 305.00 279.77 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 17 79,592 174.96 187.00 177.50 Ground Beef 75% Ground Beef 81% 30 158,034 183.00 209.65 190.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 24 251,093 237.75 250.00 242.35 Ground Beef Chuck 25 192,702 183.00 206.00 194.50 Ground Beef Round 24 106,695 195.00 647.00 222.02 Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 6 66,500 186.50 209.00 203.83 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 45 1,477,201 95.00 110.99 99.92 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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