USDA Boxed Beef Cutout Closing Prices for December 18

December 18 (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: 193.93 174.96 Change from prior day: (0.93) 0.51 ------------------------------------------------------------------------------- Choice/Select spread: 18.97

Total Load Count (Cuts, Trimmings, Grids): 225 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 318.96 245.26 Primal Chuck 154.47 154.55 Primal Round 165.11 164.79 Primal Loin 263.79 213.42 Primal Brisket 133.62 132.90 Primal Short Plate 128.73 132.95 Primal Flank 100.97 95.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/17 62 75 9 26 173 194.86 174.45 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.20 175.10 -------------------------------------------------------------------------------- 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 110.84 loads 4,433,660 pounds Select Cuts 61.02 loads 2,440,654 pounds Trimmings 30.12 loads 1,204,704 pounds Ground Beef 22.91 load 916,474 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 38 193,693 554.00 741.00 661.02 112A 3 Rib, ribeye, bnls, light 14 43,423 628.00 800.00 700.22 112A 3 Rib, ribeye, bnls, heavy 44 93,698 682.00 831.00 731.77 113C 1 Chuck, semi-bnls, neck/off 8 16,111 210.00 215.25 212.05 114 1 Chuck, shoulder clod 12 42,224 200.00 210.50 203.85 114A 3 Chuck, shoulder clod, trmd 40 274,009 209.00 223.00 212.64 114D 3 Chuck, clod, top blade 16 16,511 255.00 287.00 275.69 114E 3 Chuck, clod, arm roast 9 9,273 250.00 286.50 258.65 114F 5 Chuck, clod tender (IM) 5 4,989 290.44 304.47 294.74 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 54 297,430 219.73 243.30 229.75 116B 1 Chuck, chuck tender (IM) 25 66,610 216.00 231.00 224.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 65 774,900 195.64 222.00 204.59 120A 3 Brisket, point/off, bnls 19 19,936 344.00 384.00 351.20 123A 3 Short Plate, short rib 36 101,152 305.44 386.00 339.06 130 4 Chuck, short rib 20 30,133 250.00 280.87 260.82 160 1 Round, bone-in 7 14,323 206.00 269.50 227.21 161 1 Round, boneless 3 1,030 214.00 220.00 214.45

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 319,880 207.24 240.00 216.45 168 1 Round, top inside round 23 90,186 205.00 223.65 209.45 168 3 Round, top inside round 39 374,561 216.00 233.00 220.28 169 5 Round, top inside, denuded 16 14,655 248.50 266.00 255.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 10,091 195.69 214.00 199.20 171B 3 Round, outside round 39 170,264 204.00 245.00 219.81 171C 3 Round, eye of round (IM) 32 148,327 233.00 257.00 238.68 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 52,432 489.52 550.00 506.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 7,724 455.50 515.00 471.94 180 3 Loin, strip, bnls, 0x1 40 67,374 460.00 531.00 489.29 184 1 Loin, top butt, bnls, heavy 9 7,798 285.00 315.50 307.83 184 3 Loin, top butt, boneless 24 108,621 310.90 336.00 315.01 185A 4 Loin, bottom sirloin, flap 19 111,795 360.00 385.00 373.98 185B 1 Loin, ball-tip, bnls, heavy 12 27,307 225.00 252.00 235.94 185C 1 Loin, sirloin, tri-tip (IM) 9 16,475 260.00 290.00 271.12 185D 4 Loin, tri-tip, pld (IM) 14 25,268 363.00 393.00 371.08 189A 4 Loin, tndrloin, trmd, heavy 41 143,573 1150.00 1265.00 1184.73 191A 4 Loin, butt tender, trimmed 5 1,661 1128.00 1192.00 1160.96 193 4 Flank, flank steak (IM) 25 31,011 387.00 427.00 406.90 ------------------------------------------------------------------------------- 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 21 32,672 472.00 536.00 509.61 112A 3 Rib, ribeye, bnls, light 17 51,044 514.00 570.00 531.06 112A 3 Rib, ribeye, bnls, heavy 37 57,122 514.00 560.00 537.59 113C 1 Chuck, semi-bnls, neck/off 12 21,285 204.00 215.00 207.06 114 1 Chuck, shoulder clod 19 184,722 197.00 215.21 198.05 114A 3 Chuck, shoulder clod, trmd 21 116,786 207.00 220.00 211.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 128,464 250.00 290.00 250.06 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 71,307 220.00 250.00 226.60 116B 1 Chuck, chuck tender (IM) 13 42,781 216.59 228.50 223.96

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 30 233,753 195.64 220.00 204.10 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 30,284 249.00 370.00 295.76 130 4 Chuck, short rib 6 12,879 250.00 270.00 261.40 160 1 Round, bone-in 161 1 Round, boneless 4 12,180 209.17 218.75 211.76

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 269,923 203.94 235.00 215.75 168 1 Round, top inside round 12 50,287 205.00 225.21 211.85 168 3 Round, top inside round 27 111,273 216.00 230.00 219.46 169 5 Round, top inside, denuded 3 1,996 253.50 270.00 263.70

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 10,308 195.69 222.00 197.01 171B 3 Round, outside round 29 122,024 207.00 225.89 218.52 171C 3 Round, eye of round (IM) 33 72,763 227.00 245.25 232.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 26 50,230 370.00 419.75 380.33 175 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 37 90,876 385.00 431.00 393.13 184 1 Loin, top butt, bnls, heavy 7 10,884 244.05 262.00 249.93 184 3 Loin, top butt, boneless 27 64,374 242.00 290.00 262.51 185A 4 Loin, bottom sirloin, flap 7 12,621 350.00 374.00 357.56 185B 1 Loin, ball-tip, bnls, heavy 18 58,100 215.00 240.00 220.55 185C 1 Loin, sirloin, tri-tip (IM) 11 33,689 256.00 283.50 258.27 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 35,030 790.00 977.00 869.95 191A 4 Loin, butt tender, trimmed 9 8,648 799.86 943.50 841.35 193 4 Flank, flank steak (IM) 22 35,070 364.94 403.50 374.02 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,725 81.00 131.42 95.27 121D 4 Plate, Inside Skirt (IM) 25 33,699 320.00 365.00 335.78 121C 4 Plate, Outside Skirt (IM) 20 46,312 448.81 492.00 456.65 121E 6 Outside Skirt, pld (IM) 6 1,894 562.00 630.00 570.46

Cap, Wedge Meat & (IM) Lean 48 317,470 247.75 270.00 250.89

Pectoral Meat 45 129,157 241.00 275.00 255.29 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 249,554 141.00 171.50 150.71 Ground Beef 75% Ground Beef 81% 28 114,435 165.00 206.50 182.29 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 26 183,132 240.39 276.50 248.34 Ground Beef Chuck 80% 17 88,360 182.00 203.21 189.69 Ground Beef Round 85% 12 26,367 210.00 223.00 220.74 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% 13 43,935 180.50 205.70 190.02 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 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 17 467,814 72.00 79.00 76.87 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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