USDA Boxed Beef Cutout Midday Prices for December 30

December 30 (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: 194.60 179.71 Change from prior day: (0.08) 0.27 ------------------------------------------------------------------------------- Choice/Select spread: 14.90

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 283.45 229.08 Primal Chuck 165.75 165.88 Primal Round 181.15 176.00 Primal Loin 246.73 210.05 Primal Brisket 148.66 148.92 Primal Short Plate 134.66 138.53 Primal Flank 106.76 102.35 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/29 81 54 19 28 182 194.68 179.44 12/28 89 85 25 42 241 193.48 179.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 192.89 177.51 -------------------------------------------------------------------------------- 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 43.42 loads 1,736,690 pounds Select Cuts 16.07 loads 642,899 pounds Trimmings 14.14 loads 565,569 pounds Coarse Grinds 10.52 load 420,900 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 14 192,204 493.00 565.00 558.93 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 24 92,103 567.05 661.31 593.06 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 5 59,689 201.00 212.52 206.57 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 4 8,577 204.00 215.00 213.66 114A 3 Chuck, shoulder clod, trmd 14 32,464 207.00 225.00 215.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 10,080 236.50 260.00 252.46 114F 5 Chuck, clod tender 4 6,562 330.00 375.00 336.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 72,502 245.00 265.00 248.12 116B 1 Chuck, chuck tender 9 26,715 202.00 230.00 215.15

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 59,673 213.23 230.00 219.51 120A 3 Brisket, point/off, bnls 7 6,636 338.00 352.00 341.55 123A 3 Short Plate, short rib 3 5,025 315.79 350.00 325.17 130 4 Chuck, short rib 11 23,358 193.00 241.00 209.35 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 36 85,746 229.00 255.00 241.08 168 1 Round, top inside round 13 37,695 229.00 245.00 242.70 168 3 Round, top inside round 9 10,940 242.80 257.00 248.65 169 5 Round, top inside, denuded 11 62,960 269.60 292.50 278.43

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,974 211.00 220.00 216.75 171B 3 Round, outside round 21 103,206 217.99 244.60 227.35 171C 3 Round, eye of round 18 44,644 239.00 255.00 251.67

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 5,967 470.00 483.00 473.36 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 10,150 414.00 440.00 437.68 180 3 Loin, strip, bnls, 0x1 30 211,242 475.00 512.99 494.53 184 1 Loin, top butt, bnls, heavy 5 4,665 280.00 288.00 285.94 184 3 Loin, top butt, boneless 19 141,332 284.00 318.65 291.38 185A 4 Loin, bottom sirloin, flap 16 54,189 307.00 340.00 325.42 185B 1 Loin, ball-tip, bnls, heavy 16 33,950 230.00 245.00 237.52 185C 1 Loin, sirloin, tri-tip 12 168,099 267.82 290.15 286.66 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 22 87,899 860.00 977.17 884.69 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 8 7,057 365.75 405.00 375.36 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 5,857 456.50 465.00 458.32 112A 3 Rib, ribeye, bnls, heavy 12 14,098 460.00 475.00 462.46 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 6 8,168 201.00 213.50 205.09 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 6 16,914 206.00 215.00 206.91 114A 3 Chuck, shoulder clod, trmd 9 22,409 211.80 218.00 216.23 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 31,502 247.00 260.00 248.69 116B 1 Chuck, chuck tender 4 4,417 221.00 228.00 222.32

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 14,784 218.20 230.00 225.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 83,986 193.00 231.00 194.97 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 2,655 228.00 230.65 228.67

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 4 6,044 231.43 239.00 233.77 168 1 Round, top inside round 9 72,353 226.20 245.75 235.04 168 3 Round, top inside round 8 24,845 233.80 250.00 238.05 169 5 Round, top inside, denuded 0 0

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,623 208.00 215.00 212.66 171B 3 Round, outside round 7 16,314 219.00 234.00 225.50 171C 3 Round, eye of round 7 14,766 243.50 255.25 251.23

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 32,949 379.00 385.65 381.13 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 7 8,471 362.13 385.00 370.47 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 8 43,435 250.00 258.12 252.54 185A 4 Loin, bottom sirloin, flap 6 64,363 320.87 330.00 323.03 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip 4 2,687 263.00 290.00 267.74 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 9 16,568 747.00 800.25 766.07 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 6 3,464 333.00 405.00 368.04 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 1,175 88.70 120.00 102.27 121D 4 Plate, Inside Skirt 6 6,405 309.00 330.00 311.40 121C 4 Plate, Outside Skirt 8 10,493 395.00 430.00 408.86 121E 6 Plate, Outside Skirt, pld

Cap & Wedge Meat 12 71,952 240.00 270.93 252.28

Pectoral Meat 11 28,505 278.60 295.00 289.00 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 8 131,972 174.33 179.00 175.86 Ground Beef 75% 0 0 Ground Beef 81% 12 41,969 197.00 211.00 201.48 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 6,110 252.00 257.00 254.17 Ground Beef Chuck Ground Beef Round 0 0 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 4 40,442 189.25 205.60 194.84 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 19 482,619 95.50 103.50 98.05 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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