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USDA Boxed Beef Cutout Midday Prices for December 7

December 7 (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: 193.17 172.23 Change from prior day: (0.96) (1.47) ------------------------------------------------------------------------------- Choice/Select spread: 20.94

Total Load Count (Cuts, Trimmings, Grids): 87 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.78 251.36 Primal Chuck 151.00 151.38 Primal Round 161.06 159.42 Primal Loin 263.82 210.03 Primal Brisket 131.48 130.32 Primal Short Plate 123.69 128.34 Primal Flank 93.23 92.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/06 88 54 11 50 202 194.13 173.70 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.88 174.77 -------------------------------------------------------------------------------- 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 40.78 loads 1,631,017 pounds Select Cuts 26.73 loads 1,069,170 pounds Trimmings 0.00 loads 0 pounds Ground Beef 19.43 load 777,051 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 13 26,302 690.00 783.00 708.28 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 15 53,942 760.50 824.00 773.06 113C 1 Chuck, semi-bnls, neck/off 3 7,814 205.00 222.00 209.61 114 1 Chuck, shoulder clod 5 23,547 201.00 207.00 201.60 114A 3 Chuck, shoulder clod, trmd 27 131,694 204.73 236.00 211.84 114D 3 Chuck, clod, top blade 4 5,059 280.00 289.80 284.96 114E 3 Chuck, clod, arm roast 6 3,110 261.61 279.80 271.90 114F 5 Chuck, clod tender (IM) 9 15,769 290.00 368.80 303.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 109,013 219.60 244.00 228.75 116B 1 Chuck, chuck tender (IM) 14 16,715 217.59 231.50 224.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 320,039 201.45 223.00 203.81 120A 3 Brisket, point/off, bnls 4 3,270 345.00 376.00 353.43 123A 3 Short Plate, short rib 6 7,019 326.33 383.00 357.32 130 4 Chuck, short rib 8 10,257 236.62 287.00 266.27 160 1 Round, bone-in 3 13,022 209.00 226.00 211.33 161 1 Round, boneless 3 3,986 215.00 219.89 216.81

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 29 161,281 195.00 230.00 212.63 168 1 Round, top inside round 10 29,007 210.00 215.00 210.53 168 3 Round, top inside round 12 81,096 218.00 239.00 219.22 169 5 Round, top inside, denuded 10 14,198 245.00 264.00 257.97

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,151 185.00 220.00 197.03 171B 3 Round, outside round 26 87,103 200.00 229.50 206.33 171C 3 Round, eye of round (IM) 11 42,897 223.00 255.00 242.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 28,408 501.00 532.00 517.83 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 28,413 427.00 456.00 433.66 180 3 Loin, strip, bnls, 0x1 31 125,141 461.86 528.00 480.30 184 1 Loin, top butt, bnls, heavy 4 1,859 305.00 312.00 308.17 184 3 Loin, top butt, boneless 14 59,678 310.00 325.50 313.78 185A 4 Loin, bottom sirloin, flap 19 51,576 350.00 386.00 366.87 185B 1 Loin, ball-tip, bnls, heavy 18 33,679 230.00 248.00 236.87 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 2,564 366.00 380.00 374.32 189A 4 Loin, tndrloin, trmd, heavy 10 34,623 1199.53 1275.00 1207.23 191A 4 Loin, butt tender, trimmed 3 5,678 1120.00 1127.44 1124.34 193 4 Flank, flank steak (IM) 4 2,459 390.00 410.00 402.96 ------------------------------------------------------------------------------- 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 6 45,826 429.75 537.00 446.24 112A 3 Rib, ribeye, bnls, light 6 3,149 560.79 592.18 568.29 112A 3 Rib, ribeye, bnls, heavy 12 8,330 506.59 575.00 548.19 113C 1 Chuck, semi-bnls, neck/off 6 14,272 205.00 215.00 212.26 114 1 Chuck, shoulder clod 4 16,660 195.00 205.00 200.95 114A 3 Chuck, shoulder clod, trmd 6 35,381 204.73 220.00 206.79 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 4,962 240.00 310.00 305.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 5 56,492 220.74 230.00 221.61 116B 1 Chuck, chuck tender (IM) 6 7,131 220.00 232.00 226.21

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 74,218 196.00 214.00 201.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 5,323 325.00 371.00 336.63 130 4 Chuck, short rib 4 4,833 201.62 266.00 244.01 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 59,109 195.00 213.00 202.29 168 1 Round, top inside round 7 37,634 204.30 217.00 205.52 168 3 Round, top inside round 7 18,866 215.00 228.00 220.86 169 5 Round, top inside, denuded 3 2,168 250.75 255.00 251.89

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,537 185.00 220.00 202.93 171B 3 Round, outside round 7 20,918 200.00 213.00 201.87 171C 3 Round, eye of round (IM) 9 11,366 227.50 253.00 236.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 46,553 355.00 386.00 359.12 175 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 15 296,345 374.00 405.00 383.81 184 1 Loin, top butt, bnls, heavy 3 4,141 235.00 264.00 256.72 184 3 Loin, top butt, boneless 8 51,343 254.60 280.00 255.50 185A 4 Loin, bottom sirloin, flap 5 12,635 340.00 375.00 347.81 185B 1 Loin, ball-tip, bnls, heavy 5 7,764 222.74 226.00 223.86 185C 1 Loin, sirloin, tri-tip (IM) 3 14,937 255.00 270.00 264.80 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 41,947 790.00 845.00 807.70 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,557 83.16 125.00 102.17 121D 4 Plate, Inside Skirt (IM) 16 26,381 316.00 353.00 323.06 121C 4 Plate, Outside Skirt (IM) 11 35,557 430.23 490.00 455.08 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 27 112,527 241.64 267.00 252.64

Pectoral Meat 11 10,017 253.60 273.80 258.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 345,542 127.00 160.89 129.93 Ground Beef 75% Ground Beef 81% 15 138,947 155.00 185.24 170.95 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 5 20,079 177.30 189.00 180.35 Ground Beef Round 85% 4 13,995 209.87 221.00 211.26 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 36,277 184.60 195.86 194.08 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 0 0 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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