Breaking News

U.S. Said to Limit Visitors From Ebola Nations to Five Airports
Tweet TWEET

USDA Boxed Beef Cutout Midday 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 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: 196.01 175.22 Change from prior day: (0.16) 0.55 ------------------------------------------------------------------------------- Choice/Select spread: 20.79

Total Load Count (Cuts, Trimmings, Grids): 131 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 337.76 257.28 Primal Chuck 154.66 155.16 Primal Round 162.35 160.81 Primal Loin 266.17 211.97 Primal Brisket 136.38 132.53 Primal Short Plate 128.28 132.52 Primal Flank 98.38 94.67 -------------------------------------------------------------------------------- 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 53.74 loads 2,149,571 pounds Select Cuts 36.85 loads 1,474,147 pounds Trimmings 9.37 loads 374,758 pounds Ground Beef 31.26 load 1,250,495 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 19 65,150 681.00 784.25 714.03 112A 3 Rib, ribeye, bnls, light 13 17,363 740.00 851.50 779.46 112A 3 Rib, ribeye, bnls, heavy 50 104,922 737.50 846.28 767.16 113C 1 Chuck, semi-bnls, neck/off 5 4,018 211.04 219.00 215.09 114 1 Chuck, shoulder clod 9 61,633 195.33 207.00 202.87 114A 3 Chuck, shoulder clod, trmd 32 88,193 205.05 218.00 212.66 114D 3 Chuck, clod, top blade 11 8,939 275.00 284.00 281.23 114E 3 Chuck, clod, arm roast 4 11,297 270.00 278.00 277.77 114F 5 Chuck, clod tender (IM) 13 8,597 279.75 370.00 338.42 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 178,193 215.60 234.87 225.84 116B 1 Chuck, chuck tender (IM) 21 64,085 209.00 226.00 216.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 63 100,133 199.75 225.00 210.66 120A 3 Brisket, point/off, bnls 14 10,246 348.05 374.50 357.41 123A 3 Short Plate, short rib 32 43,308 297.00 385.00 336.04 130 4 Chuck, short rib 25 43,020 248.30 275.00 258.48 160 1 Round, bone-in 7 14,802 200.00 211.00 203.29 161 1 Round, boneless 7 16,198 210.00 219.89 210.31

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 56 110,709 206.00 231.00 212.28 168 1 Round, top inside round 50 161,137 201.00 218.00 206.81 168 3 Round, top inside round 21 133,614 211.50 223.28 217.82 169 5 Round, top inside, denuded 12 16,846 253.00 263.00 253.91

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 10,993 196.00 220.00 200.03 171B 3 Round, outside round 34 281,588 202.00 213.50 207.53 171C 3 Round, eye of round (IM) 36 56,849 237.50 250.00 241.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 33,089 496.00 525.00 511.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 22 22,484 437.75 446.50 443.02 180 3 Loin, strip, bnls, 0x1 44 68,289 470.00 539.50 496.83 184 1 Loin, top butt, bnls, heavy 23 24,866 300.00 321.59 302.71 184 3 Loin, top butt, boneless 37 36,240 306.00 330.00 318.19 185A 4 Loin, bottom sirloin, flap 39 88,523 351.00 375.00 368.49 185B 1 Loin, ball-tip, bnls, heavy 24 23,284 224.33 251.03 231.20 185C 1 Loin, sirloin, tri-tip (IM) 18 15,383 260.00 286.00 276.59 185D 4 Loin, tri-tip, pld (IM) 15 13,158 368.00 382.45 378.17 189A 4 Loin, tndrloin, trmd, heavy 39 47,726 1197.52 1291.00 1234.62 191A 4 Loin, butt tender, trimmed 4 1,081 1154.00 1250.00 1170.78 193 4 Flank, flank steak (IM) 19 8,402 397.50 416.25 408.97 ------------------------------------------------------------------------------- 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 20 26,434 488.26 546.00 535.48 112A 3 Rib, ribeye, bnls, light 15 17,687 535.00 581.28 558.91 112A 3 Rib, ribeye, bnls, heavy 32 60,429 535.00 581.28 548.12 113C 1 Chuck, semi-bnls, neck/off 17 26,016 195.00 215.00 205.69 114 1 Chuck, shoulder clod 7 44,029 197.00 207.00 200.32 114A 3 Chuck, shoulder clod, trmd 17 41,004 205.00 217.00 214.30 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 14,883 237.00 312.39 253.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 118,959 220.00 240.00 226.43 116B 1 Chuck, chuck tender (IM) 26 18,633 217.00 229.00 220.07

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 37,996 203.33 219.80 208.33 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 7,154 297.17 325.00 302.46 130 4 Chuck, short rib 20 22,899 248.30 265.00 260.45 160 1 Round, bone-in 161 1 Round, boneless 5 5,546 214.00 214.00 214.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 37,874 205.49 215.00 210.92 168 1 Round, top inside round 22 51,411 199.75 216.00 207.28 168 3 Round, top inside round 20 48,272 211.39 225.00 219.22 169 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 29 146,916 199.73 224.00 206.57 171C 3 Round, eye of round (IM) 20 41,476 226.00 243.00 230.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 29,301 360.00 420.00 377.21 175 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 33 78,118 377.71 409.00 387.05 184 1 Loin, top butt, bnls, heavy 12 12,155 229.22 257.00 241.25 184 3 Loin, top butt, boneless 30 73,616 254.20 281.21 258.08 185A 4 Loin, bottom sirloin, flap 12 16,228 349.75 380.00 360.17 185B 1 Loin, ball-tip, bnls, heavy 20 48,124 210.95 236.89 222.54 185C 1 Loin, sirloin, tri-tip (IM) 13 53,140 262.00 274.00 267.85 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 38 80,210 797.40 875.17 812.54 191A 4 Loin, butt tender, trimmed 6 3,364 865.00 940.00 877.78 193 4 Flank, flank steak (IM) 8 4,558 360.18 410.00 371.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 8,025 86.66 125.00 122.62 121D 4 Plate, Inside Skirt (IM) 25 42,889 319.00 344.00 331.66 121C 4 Plate, Outside Skirt (IM) 26 64,363 448.00 479.00 459.06 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 58 230,364 248.00 268.00 251.99

Pectoral Meat 30 32,411 250.00 276.00 258.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 60 184,498 136.00 166.50 141.16 Ground Beef 75% Ground Beef 81% 73 273,364 170.75 201.50 176.33 Ground Beef 85% Ground Beef 90% Ground Beef 93% 41 131,920 241.04 260.28 249.47 Ground Beef Chuck 80% 51 296,515 174.00 190.59 180.44 Ground Beef Round 85% 47 190,923 209.46 221.00 215.29 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% 3 4,641 184.60 205.70 198.28 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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.

Press spacebar to pause and continue. Press esc to stop.

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.