USDA Boxed Beef Cutout Midday Prices for December 10

December 10 (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: 193.91 172.39 Change from prior day: 0.96 0.00 ------------------------------------------------------------------------------- Choice/Select spread: 21.52

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.11 252.93 Primal Chuck 153.87 150.51 Primal Round 161.37 159.58 Primal Loin 261.48 210.42 Primal Brisket 132.23 131.19 Primal Short Plate 126.77 130.74 Primal Flank 97.20 89.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/07 66 49 5 30 150 192.95 172.39 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.47 174.40 -------------------------------------------------------------------------------- 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 53.70 loads 2,148,031 pounds Select Cuts 23.19 loads 927,665 pounds Trimmings 6.38 loads 255,393 pounds Ground Beef 13.15 load 525,982 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 22 138,728 692.00 783.00 723.32 112A 3 Rib, ribeye, bnls, light 12 11,358 757.60 850.00 820.24 112A 3 Rib, ribeye, bnls, heavy 13 53,960 757.60 825.00 776.41 113C 1 Chuck, semi-bnls, neck/off 3 6,165 207.73 213.00 209.49 114 1 Chuck, shoulder clod 3 13,203 198.00 203.00 201.82 114A 3 Chuck, shoulder clod, trmd 11 17,603 210.24 220.00 214.10 114D 3 Chuck, clod, top blade 5 14,224 280.00 285.00 281.84 114E 3 Chuck, clod, arm roast 11 20,874 255.94 281.00 258.53 114F 5 Chuck, clod tender (IM) 6 8,289 290.00 360.00 321.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 153,363 219.90 233.33 225.32 116B 1 Chuck, chuck tender (IM) 9 32,187 218.00 234.52 223.21

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 82,702 204.00 220.00 206.29 120A 3 Brisket, point/off, bnls 13 16,816 346.00 382.00 351.37 123A 3 Short Plate, short rib 11 33,870 290.25 368.00 342.55 130 4 Chuck, short rib 11 11,068 250.00 275.30 267.06 160 1 Round, bone-in 161 1 Round, boneless 3 6,852 206.00 217.00 209.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 92,889 202.00 225.00 210.41 168 1 Round, top inside round 11 20,096 201.00 220.00 211.00 168 3 Round, top inside round 14 332,804 218.62 225.00 221.94 169 5 Round, top inside, denuded 13 70,814 251.27 260.00 253.40

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 19 175,287 200.00 236.00 211.95 171C 3 Round, eye of round (IM) 18 49,780 233.00 255.00 236.47 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 83,395 474.00 520.00 504.33 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 11,232 427.00 445.00 438.28 180 3 Loin, strip, bnls, 0x1 39 142,298 459.00 539.50 489.73 184 1 Loin, top butt, bnls, heavy 5 5,172 305.00 314.00 308.17 184 3 Loin, top butt, boneless 20 87,756 310.50 325.00 312.42 185A 4 Loin, bottom sirloin, flap 8 21,832 345.96 386.00 365.73 185B 1 Loin, ball-tip, bnls, heavy 5 7,947 227.00 240.00 232.77 185C 1 Loin, sirloin, tri-tip (IM) 7 128,768 270.00 276.00 270.08 185D 4 Loin, tri-tip, pld (IM) 4 13,835 355.00 376.99 359.05 189A 4 Loin, tndrloin, trmd, heavy 29 71,737 1211.00 1279.00 1236.09 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 18,990 379.51 418.00 389.92 ------------------------------------------------------------------------------- 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 7 46,078 428.00 545.00 489.36 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 8 22,171 539.03 576.00 567.53 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 7,654 198.00 210.00 200.19 114A 3 Chuck, shoulder clod, trmd 10 24,987 209.00 217.00 211.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 5,708 240.00 310.00 280.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 143,373 213.00 230.18 222.10 116B 1 Chuck, chuck tender (IM) 5 31,415 212.30 229.00 217.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 8,753 205.00 217.00 209.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 6,179 266.00 325.00 307.97 130 4 Chuck, short rib 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 14 112,185 205.00 214.74 209.14 168 1 Round, top inside round 4 3,555 208.39 213.00 211.22 168 3 Round, top inside round 5 25,466 215.00 219.00 217.88 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 33,893 198.62 209.00 202.24 171C 3 Round, eye of round (IM) 5 9,822 232.00 240.00 235.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 16,200 353.00 390.00 359.12 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 33,213 374.00 391.00 385.95 184 1 Loin, top butt, bnls, heavy 4 41,861 243.40 251.39 244.19 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 22,971 207.97 230.00 210.34 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 35,487 799.00 829.25 807.94 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 14,274 324.21 373.59 339.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 2,247 83.49 125.00 91.85 121D 4 Plate, Inside Skirt (IM) 27 108,379 317.00 361.00 328.39 121C 4 Plate, Outside Skirt (IM) 7 17,402 445.62 469.12 459.07 121E 6 Outside Skirt, pld (IM) 5 13,558 575.00 630.50 589.53

Cap, Wedge Meat & (IM) Lean 17 47,646 242.37 265.00 249.83

Pectoral Meat 23 56,314 240.82 277.80 249.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 124,241 127.00 145.00 138.90 Ground Beef 75% Ground Beef 81% 19 63,954 162.00 196.49 176.22 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 1,623 246.00 256.79 250.13 Ground Beef Chuck 80% 13 66,096 166.65 185.00 180.77 Ground Beef Round 85% 11 95,845 210.00 230.00 212.53 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% 0 0 Blended Ground Beef 81% 4 15,631 187.60 200.60 193.66 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 255,393 71.20 78.50 75.98 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.

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.