USDA Boxed Beef Cutout Midday 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 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: 196.32 174.44 Change from prior day: 2.27 1.51 ------------------------------------------------------------------------------- Choice/Select spread: 21.88

Total Load Count (Cuts, Trimmings, Grids): 88 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 342.03 257.51 Primal Chuck 155.04 152.69 Primal Round 162.96 159.52 Primal Loin 265.40 214.05 Primal Brisket 134.95 131.53 Primal Short Plate 126.72 130.77 Primal Flank 95.92 93.11 -------------------------------------------------------------------------------- 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 38.24 loads 1,529,496 pounds Select Cuts 27.76 loads 1,110,307 pounds Trimmings 5.17 loads 206,805 pounds Ground Beef 17.00 load 679,908 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 20 185,113 700.50 801.44 715.28 112A 3 Rib, ribeye, bnls, light 4 1,117 831.00 850.00 840.38 112A 3 Rib, ribeye, bnls, heavy 10 12,149 785.00 845.00 812.98 113C 1 Chuck, semi-bnls, neck/off 3 5,700 202.00 212.24 206.30 114 1 Chuck, shoulder clod 17 46,921 190.00 211.00 200.47 114A 3 Chuck, shoulder clod, trmd 14 56,766 209.00 221.00 212.87 114D 3 Chuck, clod, top blade 4 11,025 280.00 286.00 281.60 114E 3 Chuck, clod, arm roast 3 1,600 255.00 263.30 256.89 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 30 87,424 216.00 235.50 227.01 116B 1 Chuck, chuck tender (IM) 11 21,143 217.00 234.42 221.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 75,034 205.00 221.00 210.62 120A 3 Brisket, point/off, bnls 16 11,832 344.48 388.00 348.79 123A 3 Short Plate, short rib 17 36,117 325.00 370.00 353.49 130 4 Chuck, short rib 13 17,825 250.00 280.00 269.97 160 1 Round, bone-in 13 34,010 196.00 228.50 208.16 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 75,873 203.00 218.00 210.25 168 1 Round, top inside round 35 110,773 208.10 221.00 210.42 168 3 Round, top inside round 7 51,844 220.00 227.00 220.49 169 5 Round, top inside, denuded 8 8,416 249.48 260.43 252.83

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 129,199 200.00 229.50 206.37 171C 3 Round, eye of round (IM) 20 26,716 233.52 255.00 239.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 22,711 505.00 530.00 517.25 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 4,087 440.75 476.00 450.16 180 3 Loin, strip, bnls, 0x1 25 18,730 490.00 538.00 501.02 184 1 Loin, top butt, bnls, heavy 12 12,591 288.50 320.00 300.22 184 3 Loin, top butt, boneless 9 15,007 313.64 329.00 320.79 185A 4 Loin, bottom sirloin, flap 17 56,139 340.00 386.00 363.39 185B 1 Loin, ball-tip, bnls, heavy 10 84,151 215.00 240.00 232.08 185C 1 Loin, sirloin, tri-tip (IM) 6 32,386 260.00 280.00 265.61 185D 4 Loin, tri-tip, pld (IM) 11 9,536 370.00 386.00 372.98 189A 4 Loin, tndrloin, trmd, heavy 17 32,807 1220.00 1275.00 1245.57 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 15,127 370.00 405.00 377.60 ------------------------------------------------------------------------------- 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 5 40,127 545.00 580.00 546.09 112A 3 Rib, ribeye, bnls, heavy 19 25,668 530.00 580.87 547.00 113C 1 Chuck, semi-bnls, neck/off 8 15,543 202.00 215.25 204.34 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 24,248 213.00 225.87 214.92 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 10 26,013 240.00 260.00 244.92 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 21 111,299 216.00 235.00 225.85 116B 1 Chuck, chuck tender (IM) 11 40,049 216.00 225.00 219.59

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 78,153 196.00 219.65 200.92 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 30,367 267.33 325.00 283.32 130 4 Chuck, short rib 12 19,532 250.00 269.00 257.30 160 1 Round, bone-in 161 1 Round, boneless 4 6,339 206.80 216.75 213.38

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 19,551 205.00 212.00 207.15 168 1 Round, top inside round 9 30,259 205.00 216.00 208.13 168 3 Round, top inside round 5 23,701 209.92 227.00 216.10 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,329 196.00 220.00 208.44 171B 3 Round, outside round 16 52,733 202.00 215.00 207.61 171C 3 Round, eye of round (IM) 13 53,427 220.00 245.00 226.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 27,157 363.00 420.00 393.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 49,828 377.79 411.00 384.72 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 11,454 263.00 279.74 270.67 185A 4 Loin, bottom sirloin, flap 3 9,183 352.00 364.00 363.66 185B 1 Loin, ball-tip, bnls, heavy 7 37,756 212.00 228.65 220.11 185C 1 Loin, sirloin, tri-tip (IM) 3 25,003 257.00 270.00 268.55 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 22,892 804.20 841.00 816.50 191A 4 Loin, butt tender, trimmed 6 6,053 844.00 942.80 853.98 193 4 Flank, flank steak (IM) 9 17,591 359.48 410.00 369.55 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 8,405 86.50 129.61 119.20 121D 4 Plate, Inside Skirt (IM) 27 41,146 321.00 337.00 327.26 121C 4 Plate, Outside Skirt (IM) 12 20,636 445.00 476.00 450.68 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 29 216,916 244.00 270.00 249.19

Pectoral Meat 25 85,610 237.00 265.00 247.41 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 129,785 135.00 169.00 147.15 Ground Beef 75% Ground Beef 81% 19 114,419 172.00 184.92 182.16 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 11 90,544 240.53 247.24 246.96 Ground Beef Chuck 80% 12 83,620 174.00 196.00 177.28 Ground Beef Round 85% 10 5,247 202.00 230.00 214.93 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 51,923 182.00 201.20 197.48 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 9 206,805 75.00 77.00 76.05 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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