USDA Boxed Beef Cutout Closing Prices for December 12

December 12 (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: 195.78 175.34 Change from prior day: (0.39) 0.67 ------------------------------------------------------------------------------- Choice/Select spread: 20.43

Total Load Count (Cuts, Trimmings, Grids): 200 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 336.02 257.92 Primal Chuck 154.01 155.32 Primal Round 162.61 160.98 Primal Loin 266.66 211.75 Primal Brisket 136.26 132.77 Primal Short Plate 128.27 132.52 Primal Flank 98.43 94.75 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/11 76 59 16 38 189 196.17 174.67 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.44 173.71 -------------------------------------------------------------------------------- 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 84.89 loads 3,395,678 pounds Select Cuts 56.00 loads 2,239,977 pounds Trimmings 11.53 loads 461,338 pounds Ground Beef 48.00 load 1,919,892 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 50 100,229 681.00 784.25 710.68 112A 3 Rib, ribeye, bnls, light 19 55,600 740.00 851.50 760.91 112A 3 Rib, ribeye, bnls, heavy 97 144,847 737.50 846.28 773.69 113C 1 Chuck, semi-bnls, neck/off 9 87,935 177.00 219.00 179.98 114 1 Chuck, shoulder clod 14 74,412 195.33 209.00 202.50 114A 3 Chuck, shoulder clod, trmd 48 145,617 205.05 235.00 213.20 114D 3 Chuck, clod, top blade 18 22,327 275.00 284.00 280.90 114E 3 Chuck, clod, arm roast 5 13,718 270.00 278.00 276.40 114F 5 Chuck, clod tender (IM) 17 18,503 279.75 370.00 313.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 87 228,065 215.60 234.87 226.41 116B 1 Chuck, chuck tender (IM) 36 87,573 209.00 243.00 218.44

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 114 152,264 199.75 225.00 210.19 120A 3 Brisket, point/off, bnls 19 14,857 348.05 374.50 357.79 123A 3 Short Plate, short rib 51 59,847 297.00 385.00 338.91 130 4 Chuck, short rib 58 52,414 244.41 283.00 259.77 160 1 Round, bone-in 7 14,802 200.00 211.00 203.29 161 1 Round, boneless 8 16,326 210.00 219.89 210.36

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 102 202,155 206.00 231.00 212.18 168 1 Round, top inside round 88 234,455 201.00 218.00 209.25 168 3 Round, top inside round 34 185,378 210.00 232.00 218.81 169 5 Round, top inside, denuded 15 17,508 253.00 263.00 254.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 14,049 196.00 220.00 200.75 171B 3 Round, outside round 65 335,242 202.00 229.50 208.71 171C 3 Round, eye of round (IM) 76 105,876 235.00 250.00 241.16 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 53,999 489.52 525.00 503.32 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 25 25,924 437.75 460.00 445.26 180 3 Loin, strip, bnls, 0x1 92 142,311 470.00 539.50 502.69 184 1 Loin, top butt, bnls, heavy 32 28,126 300.00 321.59 303.69 184 3 Loin, top butt, boneless 56 52,460 305.00 331.00 317.09 185A 4 Loin, bottom sirloin, flap 63 126,807 350.05 385.00 368.42 185B 1 Loin, ball-tip, bnls, heavy 45 105,965 220.00 244.65 224.36 185C 1 Loin, sirloin, tri-tip (IM) 28 72,705 250.00 290.00 264.91 185D 4 Loin, tri-tip, pld (IM) 25 30,692 368.00 385.00 375.54 189A 4 Loin, tndrloin, trmd, heavy 98 136,530 1197.52 1300.00 1231.56 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 24 12,212 387.00 416.25 403.53 ------------------------------------------------------------------------------- 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 27 31,067 488.26 546.00 534.91 112A 3 Rib, ribeye, bnls, light 17 23,159 535.00 581.28 554.46 112A 3 Rib, ribeye, bnls, heavy 42 73,430 535.00 581.28 549.07 113C 1 Chuck, semi-bnls, neck/off 18 28,245 195.00 215.00 205.64 114 1 Chuck, shoulder clod 16 137,542 195.00 210.00 198.11 114A 3 Chuck, shoulder clod, trmd 21 65,887 205.00 217.00 214.04 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 21,093 237.00 312.39 249.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 48 131,242 215.00 240.00 226.68 116B 1 Chuck, chuck tender (IM) 27 24,467 217.00 229.00 220.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 43,583 203.33 220.00 208.84 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,643 284.33 325.00 301.30 130 4 Chuck, short rib 23 33,104 248.30 275.00 263.51 160 1 Round, bone-in 161 1 Round, boneless 9 8,532 206.00 214.00 212.45

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 50,400 200.00 215.00 210.10 168 1 Round, top inside round 29 72,142 199.75 216.00 206.99 168 3 Round, top inside round 31 107,281 211.39 235.00 220.14 169 5 Round, top inside, denuded 8 11,328 246.00 256.00 251.50

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 38 219,911 198.29 224.00 207.41 171C 3 Round, eye of round (IM) 28 64,091 226.00 243.00 231.03 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 36 61,634 360.00 420.00 379.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 43 106,823 370.10 409.00 387.38 184 1 Loin, top butt, bnls, heavy 14 13,051 229.22 265.00 242.26 184 3 Loin, top butt, boneless 42 132,498 253.01 281.21 259.22 185A 4 Loin, bottom sirloin, flap 15 19,697 349.75 380.00 361.82 185B 1 Loin, ball-tip, bnls, heavy 26 92,720 210.95 236.89 221.35 185C 1 Loin, sirloin, tri-tip (IM) 18 73,850 250.00 274.00 265.27 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 51 100,648 797.40 875.17 814.92 191A 4 Loin, butt tender, trimmed 10 3,944 865.00 954.00 881.62 193 4 Flank, flank steak (IM) 10 5,332 360.18 410.00 374.24 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 58,704 70.00 125.00 78.42 121D 4 Plate, Inside Skirt (IM) 31 54,196 319.00 350.00 332.44 121C 4 Plate, Outside Skirt (IM) 32 95,102 448.00 479.00 457.85 121E 6 Outside Skirt, pld (IM) 5 13,179 562.00 675.00 567.88

Cap, Wedge Meat & (IM) Lean 78 299,000 245.97 268.00 251.82

Pectoral Meat 43 60,859 245.99 276.00 257.16 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 81 221,263 136.00 173.06 143.66 Ground Beef 75% Ground Beef 81% 93 335,934 170.75 206.00 176.98 Ground Beef 85% Ground Beef 90% Ground Beef 93% 49 156,436 234.58 263.29 249.14 Ground Beef Chuck 80% 54 314,109 174.00 190.59 180.42 Ground Beef Round 85% 50 192,859 209.46 221.00 215.31 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% 9 20,780 182.00 205.70 191.40 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 7 210,358 76.00 78.00 77.18 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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