USDA Boxed Beef Cutout Midday 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 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: 195.55 175.59 Change from prior day: (0.23) 0.25 ------------------------------------------------------------------------------- Choice/Select spread: 19.96

Total Load Count (Cuts, Trimmings, Grids): 123 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 333.68 258.36 Primal Chuck 154.12 154.20 Primal Round 162.51 161.61 Primal Loin 266.59 212.92 Primal Brisket 135.98 134.68 Primal Short Plate 128.18 132.43 Primal Flank 100.09 96.07 -------------------------------------------------------------------------------- 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 74.14 loads 2,965,420 pounds Select Cuts 25.37 loads 1,014,755 pounds Trimmings 0.00 loads 0 pounds Ground Beef 23.09 load 923,593 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 7 87,811 714.88 741.00 726.62 112A 3 Rib, ribeye, bnls, light 4 4,736 800.00 821.00 811.25 112A 3 Rib, ribeye, bnls, heavy 17 28,952 750.00 825.15 783.68 113C 1 Chuck, semi-bnls, neck/off 4 47,609 177.00 216.00 182.70 114 1 Chuck, shoulder clod 11 56,605 198.00 210.50 200.10 114A 3 Chuck, shoulder clod, trmd 27 199,797 208.59 220.00 211.70 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 8,397 250.02 273.78 258.38 114F 5 Chuck, clod tender (IM) 8 20,111 275.00 360.00 296.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 270,139 219.00 242.65 229.64 116B 1 Chuck, chuck tender (IM) 14 40,427 216.00 228.00 221.31

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 41,397 205.95 214.50 208.99 120A 3 Brisket, point/off, bnls 4 3,583 355.00 369.50 359.62 123A 3 Short Plate, short rib 20 48,722 280.33 386.00 320.16 130 4 Chuck, short rib 14 38,517 249.00 288.00 259.86 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 232,786 207.00 228.00 209.74 168 1 Round, top inside round 21 250,533 209.00 221.00 209.94 168 3 Round, top inside round 10 60,689 218.00 228.00 221.00 169 5 Round, top inside, denuded 6 22,033 242.59 264.00 254.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,120 201.00 221.25 203.42 171B 3 Round, outside round 27 312,878 204.00 218.50 207.67 171C 3 Round, eye of round (IM) 12 34,918 230.00 252.00 238.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 9,685 490.59 535.00 507.67 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 9,877 439.00 465.00 449.14 180 3 Loin, strip, bnls, 0x1 21 149,554 457.00 530.00 476.66 184 1 Loin, top butt, bnls, heavy 6 3,609 314.87 320.00 318.44 184 3 Loin, top butt, boneless 30 236,723 308.00 330.00 318.25 185A 4 Loin, bottom sirloin, flap 24 66,931 362.00 386.00 373.51 185B 1 Loin, ball-tip, bnls, heavy 8 19,636 227.24 239.50 233.47 185C 1 Loin, sirloin, tri-tip (IM) 17 220,865 255.00 293.00 271.89 185D 4 Loin, tri-tip, pld (IM) 10 28,947 359.00 406.00 371.30 189A 4 Loin, tndrloin, trmd, heavy 19 139,997 1201.92 1283.90 1223.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 17,394 385.00 416.00 400.11 ------------------------------------------------------------------------------- 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 6 7,420 530.00 546.00 542.81 112A 3 Rib, ribeye, bnls, light 12 25,623 525.00 580.50 552.27 112A 3 Rib, ribeye, bnls, heavy 14 14,693 525.00 575.50 560.76 113C 1 Chuck, semi-bnls, neck/off 3 4,586 207.50 215.00 213.40 114 1 Chuck, shoulder clod 6 55,299 190.00 208.78 198.21 114A 3 Chuck, shoulder clod, trmd 3 31,932 208.59 217.00 209.39 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 3,520 240.00 310.00 302.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 119,622 215.00 238.78 219.14 116B 1 Chuck, chuck tender (IM) 7 13,325 218.00 226.00 224.39

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 65,377 202.00 215.00 206.58 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 4,641 255.00 326.45 305.90 130 4 Chuck, short rib 4 1,210 250.00 273.78 258.83 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 7,690 207.98 219.50 211.56 168 1 Round, top inside round 8 33,153 204.30 216.50 206.52 168 3 Round, top inside round 13 118,307 214.13 226.00 218.21 169 5 Round, top inside, denuded 5 6,550 245.00 260.50 249.41

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 10 12,476 200.60 218.50 211.75 171C 3 Round, eye of round (IM) 11 23,799 230.00 240.00 232.08 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 7,741 370.00 420.00 392.76 175 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 7 19,984 383.00 399.50 388.72 184 1 Loin, top butt, bnls, heavy 10 25,513 245.00 258.00 250.26 184 3 Loin, top butt, boneless 11 15,303 260.00 279.50 262.41 185A 4 Loin, bottom sirloin, flap 3 6,877 360.44 368.00 365.21 185B 1 Loin, ball-tip, bnls, heavy 11 40,536 221.00 237.98 225.84 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 21,132 810.00 874.65 832.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 2,463 365.00 415.00 372.97 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 15 97,261 64.00 121.00 75.17 121D 4 Plate, Inside Skirt (IM) 18 38,077 329.00 350.00 335.62 121C 4 Plate, Outside Skirt (IM) 20 64,849 415.00 485.00 448.81 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 32 116,958 245.97 269.24 252.00

Pectoral Meat 20 59,102 241.84 277.00 255.88 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 261,746 132.00 155.50 141.51 Ground Beef 75% Ground Beef 81% 21 190,584 171.87 196.00 174.14 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 1,831 252.50 257.98 254.11 Ground Beef Chuck 80% 10 114,569 173.00 188.00 179.40 Ground Beef Round 85% 4 8,049 204.00 221.00 207.81 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% 0 0 Blended Ground Beef 81% 5 7,972 181.60 200.43 197.36 Blended Ground Beef 85% 0 0 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 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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