USDA Boxed Beef Cutout Closing Prices for December 11

December 11 (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: 196.17 174.67 Change from prior day: 2.12 1.74 ------------------------------------------------------------------------------- Choice/Select spread: 21.49

Total Load Count (Cuts, Trimmings, Grids): 189 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 342.36 257.65 Primal Chuck 154.28 153.59 Primal Round 162.47 159.63 Primal Loin 265.42 213.03 Primal Brisket 135.27 131.84 Primal Short Plate 127.77 132.09 Primal Flank 97.49 94.17 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/10 74 47 10 18 150 194.05 172.93 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.21 174.07 -------------------------------------------------------------------------------- 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 75.74 loads 3,029,550 pounds Select Cuts 59.45 loads 2,377,973 pounds Trimmings 16.14 loads 645,569 pounds Ground Beef 37.61 load 1,504,468 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 26 190,489 700.50 801.44 715.90 112A 3 Rib, ribeye, bnls, light 9 4,113 789.50 850.00 822.77 112A 3 Rib, ribeye, bnls, heavy 23 21,486 735.81 845.00 811.80 113C 1 Chuck, semi-bnls, neck/off 5 9,157 202.00 212.24 206.40 114 1 Chuck, shoulder clod 21 55,524 190.00 211.00 200.71 114A 3 Chuck, shoulder clod, trmd 35 297,860 202.00 222.00 212.22 114D 3 Chuck, clod, top blade 5 12,579 260.00 286.00 278.93 114E 3 Chuck, clod, arm roast 5 5,262 255.00 263.30 259.13 114F 5 Chuck, clod tender (IM) 9 13,006 289.00 364.00 302.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 48 259,415 215.00 235.50 224.75 116B 1 Chuck, chuck tender (IM) 23 47,059 210.31 234.42 221.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 93,674 205.00 221.25 210.76 120A 3 Brisket, point/off, bnls 21 16,549 344.48 388.00 352.15 123A 3 Short Plate, short rib 25 52,918 299.00 378.00 352.12 130 4 Chuck, short rib 21 27,560 250.00 319.00 268.81 160 1 Round, bone-in 15 46,172 196.00 228.50 206.33 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 41 159,131 203.00 225.00 210.85 168 1 Round, top inside round 41 150,985 207.88 221.00 209.82 168 3 Round, top inside round 25 162,287 208.00 227.00 218.81 169 5 Round, top inside, denuded 15 22,410 244.00 264.00 254.89

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,564 195.00 204.00 198.53 171B 3 Round, outside round 43 334,440 199.00 229.50 206.29 171C 3 Round, eye of round (IM) 29 48,654 233.52 255.00 240.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 54,694 455.00 541.00 505.33 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 5,854 440.75 476.00 454.34 180 3 Loin, strip, bnls, 0x1 41 78,801 460.00 542.00 498.08 184 1 Loin, top butt, bnls, heavy 14 14,632 288.50 320.00 301.96 184 3 Loin, top butt, boneless 24 163,871 305.00 341.00 311.09 185A 4 Loin, bottom sirloin, flap 24 75,290 340.00 386.00 365.07 185B 1 Loin, ball-tip, bnls, heavy 14 109,859 215.00 240.00 229.59 185C 1 Loin, sirloin, tri-tip (IM) 10 43,729 260.00 298.00 265.53 185D 4 Loin, tri-tip, pld (IM) 13 11,844 370.00 386.00 372.76 189A 4 Loin, tndrloin, trmd, heavy 26 64,860 1175.00 1296.50 1223.24 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 21 21,422 370.00 406.48 382.29 ------------------------------------------------------------------------------- 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 10 40,831 505.00 545.00 516.07 112A 3 Rib, ribeye, bnls, light 9 43,021 545.00 584.00 548.49 112A 3 Rib, ribeye, bnls, heavy 28 51,591 530.00 580.87 551.32 113C 1 Chuck, semi-bnls, neck/off 13 25,900 202.00 215.25 205.93 114 1 Chuck, shoulder clod 3 1,698 200.00 205.12 204.37 114A 3 Chuck, shoulder clod, trmd 15 65,319 206.98 225.87 211.61 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 13 28,016 240.00 260.00 245.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 186,430 215.00 235.00 224.03 116B 1 Chuck, chuck tender (IM) 17 57,070 216.00 225.00 219.40

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 19 86,112 196.00 219.65 201.35 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 12 41,450 267.33 365.00 292.19 130 4 Chuck, short rib 17 36,421 250.00 275.00 257.46 160 1 Round, bone-in 161 1 Round, boneless 6 8,863 202.00 216.75 211.27

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 42,074 205.00 212.00 207.82 168 1 Round, top inside round 18 109,297 205.00 219.50 209.35 168 3 Round, top inside round 16 77,464 208.00 227.00 217.35 169 5 Round, top inside, denuded 6 8,840 249.00 264.65 251.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 3,455 196.00 220.00 208.35 171B 3 Round, outside round 27 163,613 199.00 215.00 203.34 171C 3 Round, eye of round (IM) 24 96,594 214.00 238.12 226.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 42,608 362.50 420.00 384.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 33 104,594 377.79 411.00 386.34 184 1 Loin, top butt, bnls, heavy 5 3,589 255.00 279.00 259.93 184 3 Loin, top butt, boneless 26 150,467 254.20 279.74 258.08 185A 4 Loin, bottom sirloin, flap 7 19,930 350.00 375.00 361.60 185B 1 Loin, ball-tip, bnls, heavy 16 156,888 210.00 228.65 216.36 185C 1 Loin, sirloin, tri-tip (IM) 7 34,938 257.00 270.00 266.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 146,767 797.40 841.60 801.16 191A 4 Loin, butt tender, trimmed 10 11,629 844.00 943.50 862.40 193 4 Flank, flank steak (IM) 14 40,624 355.00 410.00 363.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 15,009 86.50 129.61 121.60 121D 4 Plate, Inside Skirt (IM) 37 78,349 321.00 342.00 332.13 121C 4 Plate, Outside Skirt (IM) 18 33,790 445.00 480.00 458.04 121E 6 Outside Skirt, pld (IM) 4 2,748 575.00 648.10 622.55

Cap, Wedge Meat & (IM) Lean 55 316,546 244.00 270.00 250.36

Pectoral Meat 31 91,999 237.00 270.00 248.29 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 400,063 133.33 156.00 141.74 Ground Beef 75% Ground Beef 81% 31 278,084 171.50 184.92 177.27 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 90,942 240.53 266.50 247.04 Ground Beef Chuck 80% 18 176,557 174.00 207.00 186.59 Ground Beef Round 85% 13 26,817 202.00 230.00 208.84 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% 17 87,504 182.00 201.20 195.35 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 29 603,569 72.00 79.00 75.89 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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