USDA Boxed Beef Cutout Midday 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 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: 194.32 173.59 Change from prior day: (0.57) (1.24) ------------------------------------------------------------------------------- Choice/Select spread: 20.74

Total Load Count (Cuts, Trimmings, Grids): 98 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 333.31 256.24 Primal Chuck 153.89 153.88 Primal Round 162.05 160.89 Primal Loin 264.99 207.68 Primal Brisket 131.94 133.05 Primal Short Plate 124.77 129.46 Primal Flank 93.34 93.15 -------------------------------------------------------------------------------- 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 48.46 loads 1,938,354 pounds Select Cuts 24.42 loads 976,954 pounds Trimmings 5.90 loads 236,094 pounds Ground Beef 18.93 load 757,186 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 12 30,145 697.00 783.00 723.96 112A 3 Rib, ribeye, bnls, light 5 4,218 761.00 850.00 784.78 112A 3 Rib, ribeye, bnls, heavy 18 45,512 751.00 825.00 800.12 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 7 19,881 202.00 213.00 203.38 114A 3 Chuck, shoulder clod, trmd 24 138,889 208.00 220.00 211.99 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 3,453 249.70 274.00 251.25 114F 5 Chuck, clod tender (IM) 5 5,483 315.04 360.00 337.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 119,385 217.65 235.00 226.06 116B 1 Chuck, chuck tender (IM) 9 12,515 220.00 230.50 225.44

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 206,327 200.00 221.50 203.79 120A 3 Brisket, point/off, bnls 9 9,013 344.97 372.00 358.81 123A 3 Short Plate, short rib 22 31,912 332.00 355.00 344.15 130 4 Chuck, short rib 5 5,552 250.00 250.00 250.00 160 1 Round, bone-in 4 1,380 210.00 220.00 212.41 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 282,278 200.00 228.00 204.63 168 1 Round, top inside round 18 49,161 207.00 223.00 212.19 168 3 Round, top inside round 10 44,301 211.50 225.00 218.28 169 5 Round, top inside, denuded 6 3,996 255.00 265.69 259.38

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,116 199.00 222.00 207.45 171B 3 Round, outside round 23 99,096 199.95 221.50 210.05 171C 3 Round, eye of round (IM) 19 55,598 231.00 255.00 238.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 141,531 473.00 540.77 501.42 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 5,503 445.00 453.00 447.78 180 3 Loin, strip, bnls, 0x1 36 181,464 455.00 535.00 479.15 184 1 Loin, top butt, bnls, heavy 6 3,564 297.00 310.00 304.42 184 3 Loin, top butt, boneless 14 25,821 307.00 325.60 319.39 185A 4 Loin, bottom sirloin, flap 19 68,590 350.29 391.62 368.95 185B 1 Loin, ball-tip, bnls, heavy 13 47,918 218.01 243.00 226.26 185C 1 Loin, sirloin, tri-tip (IM) 7 3,677 255.29 285.00 266.30 185D 4 Loin, tri-tip, pld (IM) 7 21,238 358.00 386.00 366.82 189A 4 Loin, tndrloin, trmd, heavy 12 15,692 1200.34 1275.00 1250.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 14,314 354.00 410.00 378.76 ------------------------------------------------------------------------------- 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 4 13,572 501.06 545.65 521.28 112A 3 Rib, ribeye, bnls, light 4 3,858 549.24 575.00 561.59 112A 3 Rib, ribeye, bnls, heavy 14 42,365 517.00 575.00 538.94 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 5,193 198.00 210.81 204.61 114A 3 Chuck, shoulder clod, trmd 6 13,161 204.00 220.50 210.63 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 24,233 240.00 271.00 241.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 56,805 223.00 243.32 229.25 116B 1 Chuck, chuck tender (IM) 3 1,121 220.00 233.32 220.81

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 44,626 198.84 220.69 203.56 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 10,803 282.00 330.00 293.85 130 4 Chuck, short rib 3 2,201 250.00 265.00 258.68 160 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 28 251,459 200.00 223.24 202.56 168 1 Round, top inside round 17 56,902 205.00 220.81 206.48 168 3 Round, top inside round 10 37,455 216.00 233.00 217.59 169 5 Round, top inside, denuded 5 14,227 245.00 259.00 248.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 3,074 195.00 220.00 214.88 171B 3 Round, outside round 13 58,276 199.25 222.12 210.06 171C 3 Round, eye of round (IM) 11 23,039 219.94 240.87 228.31 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 12,659 355.00 430.00 361.74 175 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 9 21,148 366.00 410.00 375.78 184 1 Loin, top butt, bnls, heavy 3 4,105 245.00 265.00 254.58 184 3 Loin, top butt, boneless 11 22,136 254.60 275.00 262.38 185A 4 Loin, bottom sirloin, flap 7 10,534 350.00 366.50 356.42 185B 1 Loin, ball-tip, bnls, heavy 12 47,915 213.01 232.00 222.78 185C 1 Loin, sirloin, tri-tip (IM) 7 16,956 243.01 270.00 248.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 14,130 809.00 842.62 814.35 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 9,279 349.00 405.00 376.10 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 12 18,880 88.66 130.00 100.23 121D 4 Plate, Inside Skirt (IM) 16 33,753 316.84 340.00 326.04 121C 4 Plate, Outside Skirt (IM) 12 16,774 454.00 497.13 460.12 121E 6 Outside Skirt, pld (IM) 3 1,628 624.10 675.00 654.68

Cap, Wedge Meat & (IM) Lean 37 141,959 241.00 270.00 249.53

Pectoral Meat 23 34,695 245.72 275.50 256.43 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 433,000 127.00 144.00 129.57 Ground Beef 75% Ground Beef 81% 21 158,945 172.00 198.81 183.88 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 4,215 240.30 266.50 242.87 Ground Beef Chuck 80% 9 70,067 173.00 196.00 184.21 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% 4 19,517 187.30 197.30 196.53 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 6 229,094 75.00 76.00 75.17 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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