USDA Boxed Beef Cutout Midday 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 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: 194.10 174.90 Change from prior day: (0.76) 0.45 ------------------------------------------------------------------------------- Choice/Select spread: 19.19

Total Load Count (Cuts, Trimmings, Grids): 117 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 321.53 244.81 Primal Chuck 154.58 154.43 Primal Round 164.73 164.92 Primal Loin 263.64 213.45 Primal Brisket 132.73 132.74 Primal Short Plate 128.76 132.96 Primal Flank 101.20 95.68 -------------------------------------------------------------------------------- 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 53.11 loads 2,124,436 pounds Select Cuts 34.55 loads 1,382,144 pounds Trimmings 15.84 loads 633,549 pounds Ground Beef 13.66 load 546,574 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 22 44,451 649.00 741.00 709.67 112A 3 Rib, ribeye, bnls, light 6 16,322 628.00 800.00 692.72 112A 3 Rib, ribeye, bnls, heavy 24 49,854 692.60 831.00 755.27 113C 1 Chuck, semi-bnls, neck/off 7 15,134 210.00 215.00 211.85 114 1 Chuck, shoulder clod 12 42,224 200.00 210.50 203.85 114A 3 Chuck, shoulder clod, trmd 20 123,360 209.00 223.00 211.73 114D 3 Chuck, clod, top blade 9 10,336 274.17 287.00 280.67 114E 3 Chuck, clod, arm roast 4 3,221 266.00 286.50 268.87 114F 5 Chuck, clod tender (IM) 3 1,953 290.44 300.00 296.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 156,419 219.73 236.00 229.51 116B 1 Chuck, chuck tender (IM) 16 55,780 216.00 230.00 224.72

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 358,303 195.64 222.00 201.82 120A 3 Brisket, point/off, bnls 9 12,651 344.00 361.00 350.04 123A 3 Short Plate, short rib 23 32,766 340.00 386.00 353.87 130 4 Chuck, short rib 11 23,754 250.00 280.87 260.45 160 1 Round, bone-in 3 1,289 206.50 210.00 208.53 161 1 Round, boneless 3 1,030 214.00 220.00 214.45

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 210,131 207.24 235.00 216.97 168 1 Round, top inside round 22 90,110 205.00 223.65 209.44 168 3 Round, top inside round 15 162,804 216.00 233.00 220.02 169 5 Round, top inside, denuded 12 11,436 248.50 260.87 252.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 5,375 199.00 214.00 200.19 171B 3 Round, outside round 27 70,240 204.00 245.00 222.20 171C 3 Round, eye of round (IM) 22 112,821 233.00 257.00 237.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 42,394 489.52 550.00 501.91 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 1,579 455.50 476.00 465.55 180 3 Loin, strip, bnls, 0x1 28 44,780 460.00 535.00 481.88 184 1 Loin, top butt, bnls, heavy 5 6,201 285.00 315.50 308.56 184 3 Loin, top butt, boneless 14 31,157 310.90 336.00 315.17 185A 4 Loin, bottom sirloin, flap 11 80,591 360.00 385.00 376.01 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 8 7,466 260.00 290.00 266.60 185D 4 Loin, tri-tip, pld (IM) 12 10,379 363.00 393.00 372.46 189A 4 Loin, tndrloin, trmd, heavy 27 110,596 1150.00 1251.00 1187.19 191A 4 Loin, butt tender, trimmed 6 1,787 1128.00 1250.00 1167.24 193 4 Flank, flank steak (IM) 19 20,608 387.00 423.62 408.74 ------------------------------------------------------------------------------- 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 9 9,198 507.00 536.00 515.25 112A 3 Rib, ribeye, bnls, light 8 22,892 514.00 570.00 537.48 112A 3 Rib, ribeye, bnls, heavy 20 37,071 514.00 560.00 540.63 113C 1 Chuck, semi-bnls, neck/off 5 11,460 204.00 209.00 205.60 114 1 Chuck, shoulder clod 14 158,710 197.00 215.21 197.85 114A 3 Chuck, shoulder clod, trmd 9 47,609 207.00 215.75 212.14 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 96,174 250.00 255.00 250.01 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 11 16,913 220.00 238.15 228.09 116B 1 Chuck, chuck tender (IM) 8 37,189 216.59 225.00 223.66

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 21 164,778 195.64 220.00 203.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 5,699 250.00 259.75 254.83 160 1 Round, bone-in 161 1 Round, boneless 4 12,180 209.17 218.75 211.76

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 195,840 206.00 235.00 218.52 168 1 Round, top inside round 5 16,873 205.00 225.21 214.52 168 3 Round, top inside round 8 25,038 216.00 220.87 217.25 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 85,064 207.00 225.00 217.14 171C 3 Round, eye of round (IM) 15 42,407 227.00 245.00 231.87 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 15,264 374.00 419.75 389.96 175 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 19 22,304 385.00 431.00 404.34 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 12 14,604 242.00 279.00 266.80 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 14 33,427 215.00 240.00 223.64 185C 1 Loin, sirloin, tri-tip (IM) 4 30,958 256.00 265.00 256.43 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 9,202 790.00 841.54 828.11 191A 4 Loin, butt tender, trimmed 8 8,576 799.86 873.00 840.49 193 4 Flank, flank steak (IM) 15 27,139 364.94 388.00 374.68 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 16 15,833 327.00 350.00 337.33 121C 4 Plate, Outside Skirt (IM) 11 24,530 448.81 460.50 454.46 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 26 229,206 247.75 270.00 250.72

Pectoral Meat 19 62,084 241.00 261.51 249.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 162,286 144.45 171.50 151.38 Ground Beef 75% Ground Beef 81% 8 39,081 186.80 206.50 190.97 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 82,427 240.87 276.50 255.27 Ground Beef Chuck 80% 5 31,880 182.00 203.21 190.31 Ground Beef Round 85% 3 4,435 210.00 220.87 215.05 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% 8 33,284 182.30 199.43 188.75 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 12 365,659 72.00 79.00 77.31 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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