USDA Boxed Beef Cutout Midday 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 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: 194.27 175.19 Change from prior day: (0.24) (0.49) ------------------------------------------------------------------------------- Choice/Select spread: 19.07

Total Load Count (Cuts, Trimmings, Grids): 103 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 326.05 258.61 Primal Chuck 152.86 152.61 Primal Round 163.07 162.73 Primal Loin 266.10 211.67 Primal Brisket 135.87 134.46 Primal Short Plate 127.90 132.17 Primal Flank 98.79 98.72 -------------------------------------------------------------------------------- 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 40.95 loads 1,638,098 pounds Select Cuts 33.40 loads 1,335,922 pounds Trimmings 7.42 loads 296,909 pounds Ground Beef 21.17 load 846,898 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 13 61,115 670.21 748.00 720.51 112A 3 Rib, ribeye, bnls, light 6 3,257 779.00 857.00 810.03 112A 3 Rib, ribeye, bnls, heavy 20 33,697 737.50 823.00 762.11 113C 1 Chuck, semi-bnls, neck/off 7 23,412 208.50 217.00 211.99 114 1 Chuck, shoulder clod 6 33,939 202.00 207.89 203.27 114A 3 Chuck, shoulder clod, trmd 24 201,809 200.00 225.00 213.63 114D 3 Chuck, clod, top blade 7 5,973 259.00 283.61 273.69 114E 3 Chuck, clod, arm roast 9 10,024 225.88 274.50 260.27 114F 5 Chuck, clod tender (IM) 5 6,931 291.50 369.74 298.97 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 260,592 220.00 243.50 228.31 116B 1 Chuck, chuck tender (IM) 10 38,946 220.00 229.89 224.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 85,018 206.00 215.00 210.51 120A 3 Brisket, point/off, bnls 8 2,546 310.00 360.00 355.43 123A 3 Short Plate, short rib 6 10,749 328.00 386.00 349.93 130 4 Chuck, short rib 8 8,050 250.00 272.00 262.67 160 1 Round, bone-in 3 7,393 208.00 210.99 209.14 161 1 Round, boneless 5 6,261 211.00 224.89 215.33

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 159,906 200.69 228.00 215.23 168 1 Round, top inside round 23 134,702 208.10 220.00 215.64 168 3 Round, top inside round 13 98,374 217.29 230.00 225.42 169 5 Round, top inside, denuded 10 13,295 245.00 265.23 257.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 55,305 200.00 226.50 210.85 171C 3 Round, eye of round (IM) 11 22,316 239.50 262.00 247.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 8,869 519.50 543.00 521.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 13 12,536 445.00 475.00 446.97 180 3 Loin, strip, bnls, 0x1 12 18,569 480.00 528.00 503.67 184 1 Loin, top butt, bnls, heavy 7 7,523 300.00 326.00 308.77 184 3 Loin, top butt, boneless 10 7,213 314.00 342.00 318.90 185A 4 Loin, bottom sirloin, flap 15 54,916 350.00 380.00 368.46 185B 1 Loin, ball-tip, bnls, heavy 13 21,620 229.04 238.00 230.83 185C 1 Loin, sirloin, tri-tip (IM) 3 4,153 279.00 290.00 286.79 185D 4 Loin, tri-tip, pld (IM) 5 19,005 373.00 388.00 374.18 189A 4 Loin, tndrloin, trmd, heavy 24 68,550 1190.00 1275.00 1218.84 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 10 5,467 360.00 415.00 389.58 ------------------------------------------------------------------------------- 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 4 11,672 515.00 545.00 543.80 112A 3 Rib, ribeye, bnls, light 3 5,140 536.92 565.00 555.62 112A 3 Rib, ribeye, bnls, heavy 22 54,495 519.00 582.00 549.59 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 25,669 196.00 210.00 199.86 114A 3 Chuck, shoulder clod, trmd 12 113,025 208.00 217.00 214.05 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 17,174 240.23 310.00 277.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 264,767 221.00 235.00 224.72 116B 1 Chuck, chuck tender (IM) 4 10,584 216.00 220.00 217.71

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 12,330 204.00 216.00 207.08 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 8,569 284.33 376.00 335.88 130 4 Chuck, short rib 8 24,433 250.00 265.00 251.15 160 1 Round, bone-in 161 1 Round, boneless 4 1,238 207.00 215.00 209.99

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 5,059 195.00 215.00 207.74 168 1 Round, top inside round 16 65,211 207.00 217.23 211.74 168 3 Round, top inside round 4 19,637 211.00 225.00 221.77 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 8,597 185.00 220.00 194.57 171B 3 Round, outside round 11 30,765 206.00 220.00 213.77 171C 3 Round, eye of round (IM) 9 19,265 230.00 240.00 233.86 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 171,995 362.76 381.90 379.22 175 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 14 81,483 375.00 405.00 389.77 184 1 Loin, top butt, bnls, heavy 7 15,408 245.00 274.00 254.25 184 3 Loin, top butt, boneless 7 15,768 260.00 287.00 263.91 185A 4 Loin, bottom sirloin, flap 5 6,976 347.33 370.00 351.14 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 2,310 240.00 275.00 248.00 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 23 147,484 790.00 859.74 802.63 191A 4 Loin, butt tender, trimmed 6 2,486 830.00 939.65 855.47 193 4 Flank, flank steak (IM) 5 12,750 360.00 415.00 392.04 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 3,637 86.89 120.00 116.96 121D 4 Plate, Inside Skirt (IM) 14 45,944 318.00 350.00 335.59 121C 4 Plate, Outside Skirt (IM) 8 14,781 454.09 475.00 465.86 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 32 130,376 242.00 272.00 250.77

Pectoral Meat 7 6,144 240.00 287.00 258.67 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 182,972 135.00 161.00 142.91 Ground Beef 75% Ground Beef 81% 23 313,260 163.00 200.00 166.54 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 3,256 246.00 266.50 254.39 Ground Beef Chuck 80% 8 52,270 170.00 194.00 186.26 Ground Beef Round 85% 6 4,466 214.55 230.00 223.49 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 10 296,909 72.00 76.50 75.29 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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