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USDA Boxed Beef Cutout Closing Prices for December 28

December 28 (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: 193.48 179.26 Change from prior day: 1.23 1.52 ------------------------------------------------------------------------------- Choice/Select spread: 14.21

Total Load Count (Cuts, Trimmings, Grids): 241 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.33 230.06 Primal Chuck 164.54 163.82 Primal Round 179.78 177.51 Primal Loin 245.80 208.73 Primal Brisket 148.93 147.40 Primal Short Plate 134.44 138.26 Primal Flank 106.21 105.00 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/27 82 38 16 34 170 192.25 177.74 12/23 59 37 19 11 127 192.42 176.36 12/22 74 59 42 34 210 191.60 174.77 12/21 104 108 38 33 283 191.46 173.38 12/20 86 72 16 27 201 191.17 174.77 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.78 175.40 -------------------------------------------------------------------------------- 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 89.08 loads 3,563,188 pounds Select Cuts 84.91 loads 3,396,492 pounds Trimmings 24.51 loads 980,449 pounds Coarse Grinds 42.34 load 1,693,683 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 64 44,800 530.50 677.00 592.01 112A 3 Rib, ribeye, bnls, light 28 131,753 558.00 700.00 615.25 112A 3 Rib, ribeye, bnls, heavy 117 189,599 550.00 736.00 634.84 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 4 4,633 206.38 220.00 209.85 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 20 172,493 195.00 210.00 205.13 114A 3 Chuck, shoulder clod, trmd 63 231,461 205.00 222.00 215.14 114D 3 Chuck, clod, top blade 12 28,857 258.65 281.61 271.14 114E 3 Chuck, clod, arm roast 16 25,889 230.00 260.00 240.89 114F 5 Chuck, clod tender 19 11,615 335.00 381.00 362.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 107 199,793 230.00 261.25 251.23 116B 1 Chuck, chuck tender 39 150,037 192.00 230.00 216.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 100 244,439 215.00 232.00 222.21 120A 3 Brisket, point/off, bnls 35 25,860 339.98 365.00 350.69 123A 3 Short Plate, short rib 45 91,255 270.00 421.00 317.38 130 4 Chuck, short rib 67 92,231 195.00 260.00 217.90 160 1 Round, bone-in 6 4,107 215.00 223.00 219.36 161 1 Round, boneless 9 10,645 221.00 234.05 223.96

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 93 164,669 223.00 255.00 239.95 168 1 Round, top inside round 66 101,424 229.00 245.00 234.80 168 3 Round, top inside round 19 65,237 235.00 260.63 247.31 169 5 Round, top inside, denuded 21 27,768 270.00 293.00 286.38

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 8,358 206.85 217.00 215.30 171B 3 Round, outside round 74 261,603 220.00 254.50 229.64 171C 3 Round, eye of round 57 68,803 235.00 267.00 249.84

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 50 69,371 450.00 485.25 471.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 30 22,563 418.00 458.00 420.27 180 3 Loin, strip, bnls, 0x1 96 145,319 450.00 529.00 487.25 184 1 Loin, top butt, bnls, heavy 51 35,430 275.00 305.70 289.90 184 3 Loin, top butt, boneless 46 172,500 278.00 318.00 288.86 185A 4 Loin, bottom sirloin, flap 63 135,623 324.43 360.00 335.21 185B 1 Loin, ball-tip, bnls, heavy 31 39,847 223.26 245.00 238.50 185C 1 Loin, sirloin, tri-tip 24 41,890 270.00 295.00 285.13 185D 4 Loin, sirloin, tri-tip, pld 23 21,700 379.00 395.00 385.60 189A 4 Loin, tndrloin, trmd, heavy 102 176,159 870.00 1050.50 937.02 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 25 23,897 338.00 425.00 370.98 ------------------------------------------------------------------------------- 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 45 73,480 390.17 456.00 416.70 112A 3 Rib, ribeye, bnls, light 27 48,870 444.00 469.00 456.14 112A 3 Rib, ribeye, bnls, heavy 78 126,085 440.00 493.00 460.74 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 13 16,173 203.00 220.00 211.98 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 25 65,122 187.00 215.00 204.46 114A 3 Chuck, shoulder clod, trmd 24 108,506 209.00 225.00 214.05 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 12 8,290 321.50 360.00 329.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 130,801 232.70 265.00 248.79 116B 1 Chuck, chuck tender 27 160,836 192.00 230.55 199.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 289,947 212.00 235.00 218.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 13 31,313 287.00 421.00 310.76 130 4 Chuck, short rib 23 62,203 193.65 281.00 200.73 160 1 Round, bone-in 161 1 Round, boneless 7 13,279 221.80 233.00 229.27

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 47 211,431 221.72 245.00 230.61 168 1 Round, top inside round 28 92,163 227.00 242.50 232.50 168 3 Round, top inside round 26 88,578 233.80 249.50 241.29 169 5 Round, top inside, denuded 7 4,373 265.00 290.00 277.03

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 6 25,422 200.00 215.00 203.05 171B 3 Round, outside round 26 133,540 222.22 244.00 231.28 171C 3 Round, eye of round 38 59,365 235.00 260.00 252.03

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 43 89,431 359.92 386.00 372.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 49 78,018 347.00 395.00 364.76 184 1 Loin, top butt, bnls, heavy 28 50,175 230.00 257.00 244.02 184 3 Loin, top butt, boneless 53 437,518 233.00 268.00 250.68 185A 4 Loin, bottom sirloin, flap 17 39,182 310.00 355.00 323.49 185B 1 Loin, ball-tip, bnls, heavy 31 92,169 223.26 245.00 229.49 185C 1 Loin, sirloin, tri-tip 13 103,844 258.76 290.00 270.18 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 67 201,316 760.00 800.00 770.62 191A 4 Loin, butt tender, trimmed 11 7,198 770.00 878.65 836.31 193 4 Flank, flank steak 16 44,801 320.00 385.00 355.68 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 59,700 84.00 152.00 90.41 121D 4 Plate, Inside Skirt 40 53,650 299.00 330.00 314.53 121C 4 Plate, Outside Skirt 44 71,627 382.00 431.00 412.44 121E 6 Plate, Outside Skirt, pld 12 6,512 576.00 630.00 602.81

Cap & Wedge Meat 75 353,210 238.00 270.00 251.15

Pectoral Meat 49 93,076 277.00 315.00 287.64 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 61 296,789 173.43 201.00 187.41 Ground Beef 75% Ground Beef 81% 79 313,080 194.50 214.00 206.14 Ground Beef 85% Ground Beef 90% Ground Beef 93% 45 159,140 241.50 265.00 257.75 Ground Beef Chuck 49 276,561 191.00 216.00 208.45 Ground Beef Round 39 164,815 220.00 236.50 225.23 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% 13 118,692 189.13 213.00 202.60 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 37 936,829 95.10 109.21 98.63 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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