USDA Boxed Beef Cutout Closing Prices for December 6

December 6 (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: 194.13 173.70 Change from prior day: (0.76) (1.13) ------------------------------------------------------------------------------- Choice/Select spread: 20.44

Total Load Count (Cuts, Trimmings, Grids): 202 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 334.85 256.53 Primal Chuck 153.22 153.16 Primal Round 161.86 160.86 Primal Loin 264.54 209.18 Primal Brisket 132.20 133.20 Primal Short Plate 124.27 128.92 Primal Flank 93.21 93.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/05 90 62 43 51 247 194.89 174.83 12/04 57 58 12 32 159 195.05 176.52 12/03 61 45 6 29 141 195.32 174.59 11/30 66 54 21 26 167 195.03 174.20 11/29 71 62 7 33 173 196.03 174.90 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.26 175.01 -------------------------------------------------------------------------------- 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 87.95 loads 3,517,994 pounds Select Cuts 53.61 loads 2,144,449 pounds Trimmings 10.90 loads 436,071 pounds Ground Beef 49.89 load 1,995,713 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 28 81,008 697.00 792.00 717.43 112A 3 Rib, ribeye, bnls, light 7 5,112 761.00 856.00 796.41 112A 3 Rib, ribeye, bnls, heavy 27 62,068 751.00 825.00 795.59 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 30,322 202.00 213.00 204.03 114A 3 Chuck, shoulder clod, trmd 31 190,194 204.90 221.00 210.85 114D 3 Chuck, clod, top blade 6 12,691 277.10 286.00 280.07 114E 3 Chuck, clod, arm roast 7 8,894 243.60 278.00 248.77 114F 5 Chuck, clod tender (IM) 15 18,701 285.00 370.72 306.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 271,186 213.30 255.60 225.22 116B 1 Chuck, chuck tender (IM) 19 28,087 213.00 230.60 222.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 58 588,741 200.00 222.00 205.53 120A 3 Brisket, point/off, bnls 12 10,137 344.97 372.00 358.83 123A 3 Short Plate, short rib 30 54,188 332.00 383.50 345.01 130 4 Chuck, short rib 17 32,911 250.00 288.50 265.95 160 1 Round, bone-in 5 8,530 196.00 220.00 198.65 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 61 380,037 200.00 228.00 206.14 168 1 Round, top inside round 20 51,747 207.00 223.00 212.32 168 3 Round, top inside round 24 117,379 207.00 226.00 216.90 169 5 Round, top inside, denuded 17 63,348 250.00 265.69 254.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 8,693 199.00 222.00 206.85 171B 3 Round, outside round 48 308,088 199.95 234.60 210.07 171C 3 Round, eye of round (IM) 46 127,387 220.00 255.00 234.24 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 196,464 473.00 531.00 504.70 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 5,503 445.00 453.00 447.78 180 3 Loin, strip, bnls, 0x1 48 221,550 455.00 535.00 481.34 184 1 Loin, top butt, bnls, heavy 6 3,564 297.00 310.00 304.42 184 3 Loin, top butt, boneless 25 61,167 307.00 325.60 319.92 185A 4 Loin, bottom sirloin, flap 22 73,471 350.29 391.62 368.81 185B 1 Loin, ball-tip, bnls, heavy 16 50,516 218.01 244.71 227.06 185C 1 Loin, sirloin, tri-tip (IM) 14 8,831 248.01 315.00 275.77 185D 4 Loin, tri-tip, pld (IM) 9 22,187 358.00 386.00 367.06 189A 4 Loin, tndrloin, trmd, heavy 20 70,901 1200.34 1275.00 1243.02 191A 4 Loin, butt tender, trimmed 6 7,839 1149.60 1250.00 1151.79 193 4 Flank, flank steak (IM) 19 24,116 354.00 410.00 377.16 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 8 19,680 501.06 545.65 526.47 112A 3 Rib, ribeye, bnls, light 7 5,872 549.24 581.00 564.76 112A 3 Rib, ribeye, bnls, heavy 23 57,398 517.00 581.00 542.54 113C 1 Chuck, semi-bnls, neck/off 3 16,312 204.07 215.00 206.39 114 1 Chuck, shoulder clod 13 115,410 194.41 210.81 196.72 114A 3 Chuck, shoulder clod, trmd 7 14,656 204.00 220.50 211.58 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 26,886 240.00 271.00 241.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 98,594 220.74 243.32 228.09 116B 1 Chuck, chuck tender (IM) 11 14,693 213.00 233.32 219.60

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 50,829 198.84 220.69 204.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 27,718 282.00 365.00 306.20 130 4 Chuck, short rib 5 3,487 250.00 265.00 259.98 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 39 278,843 200.00 223.24 203.67 168 1 Round, top inside round 20 61,865 205.00 220.81 206.51 168 3 Round, top inside round 12 43,864 215.50 233.00 217.61 169 5 Round, top inside, denuded 8 16,082 235.00 259.00 247.56

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 7,112 195.00 220.00 206.77 171B 3 Round, outside round 16 75,871 199.25 222.12 207.98 171C 3 Round, eye of round (IM) 21 49,964 219.94 248.00 232.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 59,975 355.00 430.00 363.64 175 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 14 25,189 366.00 410.00 376.99 184 1 Loin, top butt, bnls, heavy 22 471,741 244.00 265.00 244.13 184 3 Loin, top butt, boneless 18 28,720 254.60 280.00 262.35 185A 4 Loin, bottom sirloin, flap 10 63,371 345.20 366.50 347.24 185B 1 Loin, ball-tip, bnls, heavy 21 75,338 213.01 232.50 223.68 185C 1 Loin, sirloin, tri-tip (IM) 11 17,936 243.01 270.00 249.36 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 49,627 778.00 842.62 796.06 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 11,031 349.00 406.00 379.33 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 18 102,219 78.00 130.00 82.82 121D 4 Plate, Inside Skirt (IM) 19 40,448 316.84 340.00 326.89 121C 4 Plate, Outside Skirt (IM) 23 58,646 419.00 481.24 447.25 121E 6 Outside Skirt, pld (IM) 8 12,531 575.00 675.00 612.50

Cap, Wedge Meat & (IM) Lean 59 227,212 241.00 271.00 250.05

Pectoral Meat 36 59,867 245.72 275.50 259.55 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 40 555,565 127.00 168.64 133.60 Ground Beef 75% Ground Beef 81% 58 835,305 155.00 213.50 164.79 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 7 11,438 240.30 266.50 249.42 Ground Beef Chuck 80% 19 203,808 162.00 207.00 174.84 Ground Beef Round 85% Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 7 32,577 185.51 199.90 196.09 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 302,721 75.00 78.00 75.86 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.