USDA Boxed Beef Cutout Closing Prices for December 14

December 14 (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: 194.69 175.34 Change from prior day: 0.18 (0.34) ------------------------------------------------------------------------------- Choice/Select spread: 19.35

Total Load Count (Cuts, Trimmings, Grids): 158 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 326.26 258.94 Primal Chuck 153.26 152.94 Primal Round 163.76 162.71 Primal Loin 266.49 211.61 Primal Brisket 135.81 134.32 Primal Short Plate 128.45 132.69 Primal Flank 99.02 98.70 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/13 126 43 8 32 209 194.51 175.68 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.69 174.20 -------------------------------------------------------------------------------- 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 63.21 loads 2,528,290 pounds Select Cuts 48.09 loads 1,923,416 pounds Trimmings 16.04 loads 641,615 pounds Ground Beef 31.11 load 1,244,292 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 16 63,300 665.00 748.00 719.79 112A 3 Rib, ribeye, bnls, light 7 3,430 750.00 857.00 807.00 112A 3 Rib, ribeye, bnls, heavy 22 42,923 737.50 823.00 768.74 113C 1 Chuck, semi-bnls, neck/off 9 24,223 208.50 230.00 212.20 114 1 Chuck, shoulder clod 8 39,307 199.33 207.89 203.46 114A 3 Chuck, shoulder clod, trmd 35 246,535 200.00 227.00 213.91 114D 3 Chuck, clod, top blade 7 5,973 259.00 283.61 273.69 114E 3 Chuck, clod, arm roast 10 10,653 225.88 274.50 261.02 114F 5 Chuck, clod tender (IM) 10 15,685 285.00 369.74 300.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 326,439 220.00 239.00 228.97 116B 1 Chuck, chuck tender (IM) 18 55,045 218.00 230.50 222.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 116,422 204.00 220.00 209.55 120A 3 Brisket, point/off, bnls 8 3,082 355.00 360.00 357.54 123A 3 Short Plate, short rib 8 16,871 284.00 386.00 341.36 130 4 Chuck, short rib 11 10,244 250.00 280.00 264.98 160 1 Round, bone-in 4 8,458 203.50 210.99 208.43 161 1 Round, boneless 5 6,261 211.00 224.89 215.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 267,701 200.69 228.00 213.87 168 1 Round, top inside round 26 142,906 208.10 220.00 215.28 168 3 Round, top inside round 20 228,259 214.39 230.00 223.28 169 5 Round, top inside, denuded 12 13,754 245.00 267.00 258.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 15,509 195.50 213.00 198.05 171B 3 Round, outside round 38 126,111 203.50 230.59 213.21 171C 3 Round, eye of round (IM) 15 32,197 237.00 262.00 247.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 35,777 503.50 543.00 508.01 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 12,536 445.00 475.00 446.97 180 3 Loin, strip, bnls, 0x1 15 32,450 480.00 528.00 500.45 184 1 Loin, top butt, bnls, heavy 7 7,523 300.00 326.00 308.77 184 3 Loin, top butt, boneless 11 10,399 314.00 333.00 320.77 185A 4 Loin, bottom sirloin, flap 25 102,515 350.00 380.00 371.53 185B 1 Loin, ball-tip, bnls, heavy 26 176,468 225.00 245.00 227.22 185C 1 Loin, sirloin, tri-tip (IM) 4 4,533 279.00 290.00 286.64 185D 4 Loin, tri-tip, pld (IM) 5 19,005 373.00 388.00 374.18 189A 4 Loin, tndrloin, trmd, heavy 38 88,349 1190.00 1279.00 1220.34 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 14 14,825 360.00 420.00 393.57 ------------------------------------------------------------------------------- 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 24,299 480.00 545.00 522.82 112A 3 Rib, ribeye, bnls, light 6 6,577 515.00 565.00 547.53 112A 3 Rib, ribeye, bnls, heavy 31 58,473 519.00 582.00 550.35 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 26,896 196.00 210.00 199.83 114A 3 Chuck, shoulder clod, trmd 13 114,013 208.00 220.00 214.10 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 32,346 240.23 310.00 266.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 296,485 217.60 235.00 224.60 116B 1 Chuck, chuck tender (IM) 7 14,592 216.00 222.50 218.85

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 35,126 202.26 216.00 205.04 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 10,055 284.33 376.00 332.05 130 4 Chuck, short rib 12 42,115 214.20 265.00 236.43 160 1 Round, bone-in 161 1 Round, boneless 5 2,243 207.00 215.00 211.79

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 50,684 195.00 218.00 207.94 168 1 Round, top inside round 20 78,077 207.00 217.23 211.11 168 3 Round, top inside round 6 41,764 211.00 225.00 217.78 169 5 Round, top inside, denuded 3 2,236 244.70 258.00 254.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 8,921 185.00 220.00 195.03 171B 3 Round, outside round 14 41,167 206.00 220.00 212.54 171C 3 Round, eye of round (IM) 20 98,007 210.00 240.00 231.91 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 177,215 362.76 387.00 379.44 175 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 17 86,959 375.00 405.00 389.79 184 1 Loin, top butt, bnls, heavy 9 18,031 245.00 274.00 253.59 184 3 Loin, top butt, boneless 10 18,653 260.00 287.00 263.62 185A 4 Loin, bottom sirloin, flap 8 18,715 347.33 370.00 350.76 185B 1 Loin, ball-tip, bnls, heavy 10 105,513 219.28 233.00 226.62 185C 1 Loin, sirloin, tri-tip (IM) 6 14,085 240.00 276.00 254.26 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 178,971 790.00 1001.00 805.08 191A 4 Loin, butt tender, trimmed 6 2,486 830.00 939.65 855.47 193 4 Flank, flank steak (IM) 8 19,350 360.00 415.00 390.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 3,759 86.89 120.00 116.74 121D 4 Plate, Inside Skirt (IM) 28 105,790 318.00 350.00 339.77 121C 4 Plate, Outside Skirt (IM) 13 25,810 426.00 492.00 465.57 121E 6 Outside Skirt, pld (IM) 4 8,681 562.00 648.20 600.11

Cap, Wedge Meat & (IM) Lean 41 197,763 242.00 272.00 250.77

Pectoral Meat 12 16,766 240.00 287.00 253.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 337,685 132.00 176.00 149.91 Ground Beef 75% Ground Beef 81% 30 369,201 163.00 201.50 166.79 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 3,871 246.00 279.50 258.38 Ground Beef Chuck 80% 12 130,994 170.00 200.00 186.99 Ground Beef Round 85% 9 10,377 214.55 248.00 224.83 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% 5 42,578 182.60 195.25 189.02 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 22 641,615 72.00 78.00 76.06 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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