USDA Boxed Beef Cutout Midday 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 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: 194.88 174.06 Change from prior day: 0.19 (1.28) ------------------------------------------------------------------------------- Choice/Select spread: 20.82

Total Load Count (Cuts, Trimmings, Grids): 102 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 322.78 242.85 Primal Chuck 154.26 154.59 Primal Round 165.32 163.39 Primal Loin 265.88 211.47 Primal Brisket 136.16 132.56 Primal Short Plate 129.14 133.39 Primal Flank 99.11 97.71 -------------------------------------------------------------------------------- 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 39.69 loads 1,587,598 pounds Select Cuts 44.38 loads 1,775,339 pounds Trimmings 4.99 loads 199,403 pounds Ground Beef 13.40 load 536,194 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 6 58,203 686.40 733.55 690.67 112A 3 Rib, ribeye, bnls, light 11 64,284 610.00 802.00 644.54 112A 3 Rib, ribeye, bnls, heavy 19 26,896 747.00 800.00 768.07 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 13 85,007 211.00 229.15 215.27 114D 3 Chuck, clod, top blade 8 14,356 276.88 286.36 279.78 114E 3 Chuck, clod, arm roast 3 2,622 259.50 270.00 263.00 114F 5 Chuck, clod tender (IM) 12 24,966 262.70 360.00 289.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 68,170 224.24 248.88 230.17 116B 1 Chuck, chuck tender (IM) 11 40,785 217.00 225.00 221.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 65,354 206.00 221.00 211.72 120A 3 Brisket, point/off, bnls 8 2,113 355.00 376.73 359.86 123A 3 Short Plate, short rib 16 30,014 332.00 386.00 359.36 130 4 Chuck, short rib 8 23,364 259.00 275.00 266.21 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 25 96,376 209.24 234.50 213.69 168 1 Round, top inside round 13 26,831 195.31 217.00 212.65 168 3 Round, top inside round 11 125,973 215.00 231.00 218.92 169 5 Round, top inside, denuded 12 72,373 250.00 267.00 252.90

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 55,757 203.50 227.00 217.87 171C 3 Round, eye of round (IM) 19 53,042 230.00 259.15 241.59 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 136,376 508.00 537.80 509.82 175 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 21 72,268 480.00 516.00 496.13 184 1 Loin, top butt, bnls, heavy 15 11,703 290.00 315.00 302.30 184 3 Loin, top butt, boneless 21 99,453 310.00 330.00 315.69 185A 4 Loin, bottom sirloin, flap 14 30,851 356.24 398.88 372.96 185B 1 Loin, ball-tip, bnls, heavy 14 44,306 227.00 252.00 233.21 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 31 116,613 1125.00 1252.00 1173.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 1,017 408.00 427.00 415.24 ------------------------------------------------------------------------------- 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 3 13,986 513.00 546.00 517.18 112A 3 Rib, ribeye, bnls, light 24 273,504 489.00 575.00 504.50 112A 3 Rib, ribeye, bnls, heavy 18 265,427 489.00 555.00 500.68 113C 1 Chuck, semi-bnls, neck/off 4 5,970 208.00 210.00 208.93 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 8 52,433 204.00 215.00 212.19 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 4,995 245.00 259.00 250.56 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 170,276 219.60 239.15 224.57 116B 1 Chuck, chuck tender (IM) 4 2,214 214.00 230.00 220.42

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 58,706 198.00 210.00 202.67 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 7,686 320.00 370.00 346.99 130 4 Chuck, short rib 9 36,270 246.00 272.00 255.08 160 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 7 11,609 206.00 211.00 207.98 168 1 Round, top inside round 5 10,598 207.00 213.94 210.45 168 3 Round, top inside round 9 130,684 216.00 221.00 218.13 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 56,544 210.03 225.60 220.68 171C 3 Round, eye of round (IM) 3 14,529 227.00 236.17 233.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 7,012 361.00 411.00 387.05 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 6 25,536 377.90 394.50 384.00 184 1 Loin, top butt, bnls, heavy 11 285,523 247.00 257.00 249.53 184 3 Loin, top butt, boneless 4 16,125 254.20 275.00 256.99 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 5 23,815 250.33 271.50 260.33 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 146,636 790.00 844.00 793.45 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 5,604 365.00 399.15 366.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 15,531 81.00 125.00 91.69 121D 4 Plate, Inside Skirt (IM) 13 27,096 317.00 365.00 337.05 121C 4 Plate, Outside Skirt (IM) 10 18,502 424.00 480.00 456.78 121E 6 Outside Skirt, pld (IM) 8 16,028 562.00 675.00 596.34

Cap, Wedge Meat & (IM) Lean 20 79,315 244.40 267.00 248.72

Pectoral Meat 10 16,589 253.00 277.80 259.09 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 190,771 136.45 150.60 140.36 Ground Beef 75% Ground Beef 81% 11 165,237 163.00 179.00 166.83 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 19,604 243.59 246.55 246.29 Ground Beef Chuck 80% Ground Beef Round 85% 5 67,967 206.64 223.03 216.64 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% 5 16,788 185.00 205.70 195.78 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 6 192,753 76.00 77.00 76.48 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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