USDA Boxed Beef Cutout Closing Prices for December 17

December 17 (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: 194.86 174.45 Change from prior day: 0.17 (0.89) ------------------------------------------------------------------------------- Choice/Select spread: 20.41

Total Load Count (Cuts, Trimmings, Grids): 173 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 324.51 245.46 Primal Chuck 153.76 153.70 Primal Round 165.18 163.90 Primal Loin 265.68 212.78 Primal Brisket 136.13 132.73 Primal Short Plate 129.15 133.41 Primal Flank 99.26 96.53 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/14 63 48 16 31 158 194.69 175.34 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.04 174.79 -------------------------------------------------------------------------------- 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 61.59 loads 2,463,708 pounds Select Cuts 75.48 loads 3,019,338 pounds Trimmings 9.15 loads 365,935 pounds Ground Beef 26.34 load 1,053,417 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 17 176,896 650.50 740.00 679.44 112A 3 Rib, ribeye, bnls, light 15 70,172 610.00 802.00 654.06 112A 3 Rib, ribeye, bnls, heavy 31 45,378 699.00 800.00 752.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 35 301,432 207.50 232.00 212.32 114D 3 Chuck, clod, top blade 10 16,068 276.88 286.36 279.81 114E 3 Chuck, clod, arm roast 6 6,433 249.73 276.00 265.74 114F 5 Chuck, clod tender (IM) 13 25,466 262.70 361.50 291.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 139,422 220.41 248.88 231.24 116B 1 Chuck, chuck tender (IM) 19 66,906 217.00 233.00 223.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 86,148 203.00 215.00 211.12 120A 3 Brisket, point/off, bnls 13 9,507 345.00 376.00 350.03 123A 3 Short Plate, short rib 25 46,781 332.00 386.00 364.18 130 4 Chuck, short rib 15 36,975 253.87 287.00 264.62 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 40 144,680 209.24 239.00 216.25 168 1 Round, top inside round 17 36,900 195.31 218.70 211.39 168 3 Round, top inside round 24 197,486 215.00 231.00 219.97 169 5 Round, top inside, denuded 16 79,374 250.00 267.00 253.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,464 185.20 211.00 198.91 171B 3 Round, outside round 30 107,740 203.50 233.00 217.04 171C 3 Round, eye of round (IM) 28 75,507 230.00 259.15 240.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 148,527 500.17 537.80 509.98 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 11,766 445.00 446.00 445.13 180 3 Loin, strip, bnls, 0x1 33 121,265 480.00 539.50 502.88 184 1 Loin, top butt, bnls, heavy 17 12,525 290.00 320.00 302.98 184 3 Loin, top butt, boneless 24 109,999 310.00 330.00 316.38 185A 4 Loin, bottom sirloin, flap 21 47,020 356.24 380.00 370.26 185B 1 Loin, ball-tip, bnls, heavy 14 44,306 227.00 252.00 233.21 185C 1 Loin, sirloin, tri-tip (IM) 4 3,057 270.00 300.00 274.47 185D 4 Loin, tri-tip, pld (IM) 10 16,147 375.00 416.00 377.68 189A 4 Loin, tndrloin, trmd, heavy 38 132,846 1125.00 1252.45 1178.51 191A 4 Loin, butt tender, trimmed 6 4,717 1153.59 1250.01 1163.85 193 4 Flank, flank steak (IM) 12 4,103 388.00 427.00 404.66 ------------------------------------------------------------------------------- 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 14 69,405 509.52 546.00 524.34 112A 3 Rib, ribeye, bnls, light 28 280,733 489.00 575.00 505.58 112A 3 Rib, ribeye, bnls, heavy 29 273,971 489.00 578.00 502.24 113C 1 Chuck, semi-bnls, neck/off 5 6,289 208.00 210.00 208.98 114 1 Chuck, shoulder clod 6 44,457 190.00 205.94 201.37 114A 3 Chuck, shoulder clod, trmd 15 102,424 204.00 222.00 212.71 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 10,212 245.00 269.11 251.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 375,080 219.60 239.15 223.34 116B 1 Chuck, chuck tender (IM) 16 32,117 214.00 233.00 225.32

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 65,673 198.00 219.00 203.18 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 14,704 277.00 370.00 332.10 130 4 Chuck, short rib 11 41,649 246.00 272.00 256.15 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 2,386 214.00 227.58 217.84

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 54,105 205.00 220.00 210.68 168 1 Round, top inside round 10 35,187 195.00 220.00 213.13 168 3 Round, top inside round 16 162,362 215.81 230.60 218.99 169 5 Round, top inside, denuded 3 6,212 257.58 266.00 259.97

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 115,069 210.03 230.60 221.88 171C 3 Round, eye of round (IM) 10 28,417 218.00 245.00 232.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 38,874 361.00 420.00 380.39 175 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 16 52,436 377.90 414.00 390.75 184 1 Loin, top butt, bnls, heavy 22 654,010 247.00 257.00 248.69 184 3 Loin, top butt, boneless 14 39,228 254.20 280.60 266.16 185A 4 Loin, bottom sirloin, flap 3 1,341 355.00 368.00 365.68 185B 1 Loin, ball-tip, bnls, heavy 6 30,986 215.00 231.20 220.05 185C 1 Loin, sirloin, tri-tip (IM) 10 33,487 250.33 272.00 261.81 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 165,764 790.00 971.50 797.55 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 18,846 350.00 399.15 363.17 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 21,810 78.00 125.00 88.82 121D 4 Plate, Inside Skirt (IM) 21 38,471 317.00 365.00 335.94 121C 4 Plate, Outside Skirt (IM) 14 23,148 424.00 486.00 458.68 121E 6 Outside Skirt, pld (IM) 12 18,694 562.00 675.00 601.74

Cap, Wedge Meat & (IM) Lean 36 117,161 244.40 270.00 251.57

Pectoral Meat 21 47,543 246.97 277.80 255.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 406,933 136.45 161.00 145.58 Ground Beef 75% Ground Beef 81% 24 340,190 160.00 182.05 165.86 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 31,217 243.59 275.00 249.17 Ground Beef Chuck 80% 5 11,745 176.00 193.80 180.88 Ground Beef Round 85% 10 82,247 202.00 223.03 215.64 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% 9 36,088 185.00 218.00 206.94 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 13 363,135 70.50 80.59 76.19 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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