USDA Boxed Beef Cutout Closing Prices for December 13

December 13 (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: 194.51 175.68 Change from prior day: (1.27) 0.34 ------------------------------------------------------------------------------- Choice/Select spread: 18.83

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 327.02 260.43 Primal Chuck 153.33 153.80 Primal Round 162.70 161.70 Primal Loin 266.32 212.44 Primal Brisket 135.97 134.86 Primal Short Plate 128.05 132.30 Primal Flank 99.41 97.72 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/12 85 56 12 48 200 195.78 175.34 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.62 173.81 -------------------------------------------------------------------------------- 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 125.60 loads 5,023,926 pounds Select Cuts 43.21 loads 1,728,354 pounds Trimmings 7.80 loads 312,000 pounds Ground Beef 32.28 load 1,291,147 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 17 122,233 690.00 767.00 723.95 112A 3 Rib, ribeye, bnls, light 7 88,949 620.00 821.00 630.57 112A 3 Rib, ribeye, bnls, heavy 32 56,473 750.00 845.00 777.55 113C 1 Chuck, semi-bnls, neck/off 6 57,532 177.00 216.00 188.07 114 1 Chuck, shoulder clod 17 85,437 198.00 210.50 200.86 114A 3 Chuck, shoulder clod, trmd 52 577,488 200.00 221.00 211.44 114D 3 Chuck, clod, top blade 4 1,645 280.00 286.00 280.32 114E 3 Chuck, clod, arm roast 10 23,549 234.40 273.78 246.36 114F 5 Chuck, clod tender (IM) 12 28,084 272.88 360.00 296.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 404,859 219.00 242.65 229.98 116B 1 Chuck, chuck tender (IM) 24 62,539 214.00 228.00 219.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 97,993 197.00 222.00 209.69 120A 3 Brisket, point/off, bnls 11 9,352 336.73 369.50 360.48 123A 3 Short Plate, short rib 28 61,781 280.33 388.50 327.68 130 4 Chuck, short rib 20 43,544 249.00 288.00 260.17 160 1 Round, bone-in 5 7,347 200.00 220.00 206.38 161 1 Round, boneless 4 3,850 215.00 217.00 215.98

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 55 314,798 206.00 231.00 210.91 168 1 Round, top inside round 38 675,192 205.00 221.00 209.54 168 3 Round, top inside round 28 262,695 209.74 229.00 220.66 169 5 Round, top inside, denuded 7 23,994 242.59 264.00 255.23

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 5,565 200.00 221.25 204.51 171B 3 Round, outside round 44 365,586 204.00 218.50 208.44 171C 3 Round, eye of round (IM) 25 78,946 230.00 252.00 241.52 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 10,903 490.59 535.00 508.52 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 13,747 439.00 465.00 450.79 180 3 Loin, strip, bnls, 0x1 42 310,432 457.00 530.00 485.34 184 1 Loin, top butt, bnls, heavy 7 5,479 310.40 320.00 315.70 184 3 Loin, top butt, boneless 41 270,064 307.00 332.00 318.16 185A 4 Loin, bottom sirloin, flap 39 119,045 356.92 389.73 372.78 185B 1 Loin, ball-tip, bnls, heavy 10 20,079 215.00 240.00 233.16 185C 1 Loin, sirloin, tri-tip (IM) 20 230,316 255.00 293.00 271.63 185D 4 Loin, tri-tip, pld (IM) 13 34,329 359.00 406.00 372.27 189A 4 Loin, tndrloin, trmd, heavy 30 185,255 1180.00 1283.90 1223.97 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 28,756 373.00 416.00 394.22 ------------------------------------------------------------------------------- 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 10,386 492.10 546.00 538.92 112A 3 Rib, ribeye, bnls, light 12 25,623 525.00 580.50 552.27 112A 3 Rib, ribeye, bnls, heavy 27 27,450 525.00 580.57 555.37 113C 1 Chuck, semi-bnls, neck/off 5 10,944 205.00 215.00 208.82 114 1 Chuck, shoulder clod 13 84,913 190.00 208.78 198.23 114A 3 Chuck, shoulder clod, trmd 12 73,662 206.10 217.00 211.08 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 6,110 240.00 310.00 277.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 192,331 215.00 238.78 221.29 116B 1 Chuck, chuck tender (IM) 17 44,721 214.00 230.00 217.88

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 93,172 202.00 216.00 207.49 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 5,900 255.00 326.45 299.09 130 4 Chuck, short rib 7 5,482 250.00 273.78 260.27 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 17,682 207.98 219.50 211.49 168 1 Round, top inside round 14 86,303 199.74 216.50 209.10 168 3 Round, top inside round 18 179,341 206.79 226.00 218.23 169 5 Round, top inside, denuded 6 8,191 236.86 256.29 249.27

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 5,368 198.00 220.00 212.98 171B 3 Round, outside round 15 17,965 200.60 224.11 213.06 171C 3 Round, eye of round (IM) 20 55,018 226.00 246.00 234.85 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 36,814 350.00 421.00 373.42 175 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 12 23,586 383.00 407.00 388.64 184 1 Loin, top butt, bnls, heavy 12 26,250 245.00 259.50 250.46 184 3 Loin, top butt, boneless 15 21,680 260.00 287.00 265.27 185A 4 Loin, bottom sirloin, flap 7 22,608 350.14 376.50 358.76 185B 1 Loin, ball-tip, bnls, heavy 18 123,519 202.97 237.98 221.85 185C 1 Loin, sirloin, tri-tip (IM) 5 12,425 254.50 270.50 255.29 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 41,952 800.00 918.93 825.78 191A 4 Loin, butt tender, trimmed 4 1,760 845.00 869.58 849.19 193 4 Flank, flank steak (IM) 5 6,158 365.00 415.00 395.00 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 21 148,736 64.00 130.00 76.35 121D 4 Plate, Inside Skirt (IM) 23 44,220 328.00 352.00 335.35 121C 4 Plate, Outside Skirt (IM) 26 93,499 415.00 485.00 447.36 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 46 163,244 245.97 274.33 252.05

Pectoral Meat 28 67,623 241.84 277.00 255.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 321,284 132.00 162.50 142.01 Ground Beef 75% Ground Beef 81% 31 323,095 160.00 196.00 169.30 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 2,636 215.81 257.98 242.41 Ground Beef Chuck 80% 17 160,127 173.00 210.75 186.40 Ground Beef Round 85% 5 8,230 204.00 221.00 208.08 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 6 8,092 181.60 200.43 197.25 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 0 0 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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