USDA Boxed Beef Cutout Closing Prices for December 19

December 19 (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: 193.55 176.45 Change from prior day: (0.38) 1.49 ------------------------------------------------------------------------------- Choice/Select spread: 17.10

Total Load Count (Cuts, Trimmings, Grids): 241 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 309.12 249.50 Primal Chuck 155.83 155.52 Primal Round 166.60 165.71 Primal Loin 263.71 215.38 Primal Brisket 133.80 134.00 Primal Short Plate 128.95 133.23 Primal Flank 100.62 96.30 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/18 111 61 30 23 225 193.93 174.96 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.75 175.16 -------------------------------------------------------------------------------- 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 107.27 loads 4,290,792 pounds Select Cuts 67.35 loads 2,694,067 pounds Trimmings 9.69 loads 387,593 pounds Ground Beef 56.98 load 2,279,291 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 40 215,055 564.34 746.00 604.14 112A 3 Rib, ribeye, bnls, light 16 57,213 610.00 769.00 633.22 112A 3 Rib, ribeye, bnls, heavy 109 112,668 655.00 831.00 724.58 113C 1 Chuck, semi-bnls, neck/off 3 10,379 210.00 219.00 210.36 114 1 Chuck, shoulder clod 13 46,483 197.00 211.00 201.69 114A 3 Chuck, shoulder clod, trmd 70 591,632 210.00 227.33 215.13 114D 3 Chuck, clod, top blade 6 5,755 280.00 286.62 281.63 114E 3 Chuck, clod, arm roast 10 27,585 218.50 278.00 262.72 114F 5 Chuck, clod tender (IM) 18 23,552 284.75 340.00 300.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 110 463,897 220.00 245.00 232.98 116B 1 Chuck, chuck tender (IM) 33 38,395 220.00 240.00 226.39

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 100 157,913 198.75 222.00 207.59 120A 3 Brisket, point/off, bnls 14 15,268 349.60 360.00 353.57 123A 3 Short Plate, short rib 37 55,032 299.00 373.00 347.97 130 4 Chuck, short rib 48 44,438 250.00 276.17 261.39 160 1 Round, bone-in 6 4,590 200.00 228.00 213.92 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 98 385,926 209.73 235.05 219.04 168 1 Round, top inside round 74 149,649 202.00 223.00 212.04 168 3 Round, top inside round 21 169,201 216.00 233.00 224.06 169 5 Round, top inside, denuded 13 19,584 252.00 269.00 258.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 5,062 203.00 220.28 208.52 171B 3 Round, outside round 49 260,028 209.00 235.00 221.34 171C 3 Round, eye of round (IM) 52 79,100 238.73 255.00 247.93 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 48,033 495.00 531.00 507.50 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 17 16,738 445.00 475.00 450.33 180 3 Loin, strip, bnls, 0x1 86 175,951 488.00 539.50 503.26 184 1 Loin, top butt, bnls, heavy 22 12,014 305.00 320.00 308.81 184 3 Loin, top butt, boneless 57 79,420 310.00 334.94 318.60 185A 4 Loin, bottom sirloin, flap 60 171,752 350.00 400.00 371.83 185B 1 Loin, ball-tip, bnls, heavy 34 40,695 226.00 251.28 232.42 185C 1 Loin, sirloin, tri-tip (IM) 23 49,764 259.98 303.00 278.89 185D 4 Loin, tri-tip, pld (IM) 25 23,203 370.00 403.00 379.81 189A 4 Loin, tndrloin, trmd, heavy 87 278,204 1120.00 1263.00 1142.82 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 36,011 387.00 431.00 402.06 ------------------------------------------------------------------------------- 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 18 31,630 470.00 527.00 497.45 112A 3 Rib, ribeye, bnls, light 13 18,041 525.00 565.00 533.85 112A 3 Rib, ribeye, bnls, heavy 60 162,802 494.94 561.28 523.16 113C 1 Chuck, semi-bnls, neck/off 6 12,436 206.00 220.00 210.33 114 1 Chuck, shoulder clod 11 14,874 195.00 215.00 207.71 114A 3 Chuck, shoulder clod, trmd 34 494,687 205.00 220.00 213.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 2,305 250.00 340.00 264.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 194,933 218.16 240.00 227.14 116B 1 Chuck, chuck tender (IM) 21 63,774 219.60 231.00 222.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 163,725 199.00 220.00 207.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 16,025 266.00 325.00 309.26 130 4 Chuck, short rib 24 33,498 250.00 270.00 255.92 160 1 Round, bone-in 161 1 Round, boneless 8 10,175 213.00 222.00 215.07

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 142,384 207.00 235.00 217.25 168 1 Round, top inside round 30 101,506 202.75 225.00 212.72 168 3 Round, top inside round 13 25,690 218.12 235.00 223.92 169 5 Round, top inside, denuded 12 19,162 245.55 266.00 253.44

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 47,139 200.00 230.00 220.48 171C 3 Round, eye of round (IM) 25 61,048 230.00 252.00 236.65 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 33 76,605 370.00 428.50 386.13 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 36 137,509 369.88 417.00 392.32 184 1 Loin, top butt, bnls, heavy 22 73,807 245.00 265.00 251.63 184 3 Loin, top butt, boneless 16 26,704 260.00 275.00 266.23 185A 4 Loin, bottom sirloin, flap 20 120,093 349.00 375.00 353.17 185B 1 Loin, ball-tip, bnls, heavy 26 50,502 211.74 243.50 228.18 185C 1 Loin, sirloin, tri-tip (IM) 6 41,942 266.00 280.00 277.89 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 43 112,268 800.00 956.00 810.72 191A 4 Loin, butt tender, trimmed 6 2,718 820.41 853.69 832.87 193 4 Flank, flank steak (IM) 10 16,556 365.94 420.00 375.62 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 20,939 81.00 125.00 106.14 121D 4 Plate, Inside Skirt (IM) 30 35,610 327.00 369.00 340.21 121C 4 Plate, Outside Skirt (IM) 27 82,712 439.74 495.00 458.94 121E 6 Outside Skirt, pld (IM) 8 23,755 550.00 675.00 568.24

Cap, Wedge Meat & (IM) Lean 77 400,632 247.20 280.00 253.39

Pectoral Meat 39 87,709 247.68 298.00 261.18 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 83 374,978 143.00 176.00 154.31 Ground Beef 75% Ground Beef 81% 92 734,929 166.00 211.00 176.02 Ground Beef 85% Ground Beef 90% Ground Beef 93% 26 82,295 246.00 270.28 252.64 Ground Beef Chuck 80% 44 244,346 170.00 216.00 188.04 Ground Beef Round 85% 36 219,688 209.67 226.74 219.26 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% 0 0 Blended Ground Beef 81% 11 100,580 181.60 217.13 198.61 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 344,333 69.00 79.00 74.37 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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