USDA Boxed Beef Cutout Midday 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 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: 194.51 176.64 Change from prior day: 0.58 1.68 ------------------------------------------------------------------------------- Choice/Select spread: 17.87

Total Load Count (Cuts, Trimmings, Grids): 136 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 317.14 250.08 Primal Chuck 155.27 156.56 Primal Round 166.28 165.80 Primal Loin 264.96 214.42 Primal Brisket 133.66 133.34 Primal Short Plate 129.42 133.63 Primal Flank 100.71 96.60 -------------------------------------------------------------------------------- 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 64.16 loads 2,566,331 pounds Select Cuts 33.35 loads 1,334,091 pounds Trimmings 1.08 loads 43,260 pounds Ground Beef 37.69 load 1,507,458 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 19 9,054 631.50 746.00 700.06 112A 3 Rib, ribeye, bnls, light 11 13,865 670.00 769.00 693.46 112A 3 Rib, ribeye, bnls, heavy 64 56,369 681.15 801.00 735.32 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 39,226 197.00 210.00 200.79 114A 3 Chuck, shoulder clod, trmd 43 358,536 210.00 227.33 215.43 114D 3 Chuck, clod, top blade 3 3,801 280.00 286.62 280.75 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 18,688 284.75 340.00 302.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 67 315,962 223.24 245.00 232.68 116B 1 Chuck, chuck tender (IM) 21 20,952 220.00 240.00 228.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 58 98,440 198.75 222.00 206.90 120A 3 Brisket, point/off, bnls 9 3,953 351.28 360.00 358.62 123A 3 Short Plate, short rib 22 36,493 328.05 373.00 355.48 130 4 Chuck, short rib 37 28,331 250.00 275.30 261.97 160 1 Round, bone-in 4 2,382 200.00 212.00 205.91 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 67 328,251 209.73 235.00 218.84 168 1 Round, top inside round 49 114,049 202.00 223.00 211.50 168 3 Round, top inside round 17 127,861 216.00 233.00 224.59 169 5 Round, top inside, denuded 10 15,330 252.00 269.00 256.65

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,534 203.00 220.00 209.15 171B 3 Round, outside round 31 203,685 209.00 235.00 219.63 171C 3 Round, eye of round (IM) 30 28,034 238.73 255.00 245.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 22,526 499.00 532.28 513.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 15 13,349 445.00 475.00 445.34 180 3 Loin, strip, bnls, 0x1 55 119,900 488.00 539.50 502.56 184 1 Loin, top butt, bnls, heavy 17 9,841 305.00 320.00 308.89 184 3 Loin, top butt, boneless 30 64,848 312.00 334.94 317.25 185A 4 Loin, bottom sirloin, flap 29 60,213 350.00 395.00 376.62 185B 1 Loin, ball-tip, bnls, heavy 24 31,354 226.00 234.88 231.02 185C 1 Loin, sirloin, tri-tip (IM) 15 34,116 271.00 303.00 275.83 185D 4 Loin, tri-tip, pld (IM) 13 19,148 370.00 403.00 380.07 189A 4 Loin, tndrloin, trmd, heavy 50 69,816 1120.00 1260.00 1166.22 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 25,862 391.14 420.00 400.31 ------------------------------------------------------------------------------- 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 12 27,414 472.00 527.00 497.70 112A 3 Rib, ribeye, bnls, light 12 17,772 525.00 551.28 533.38 112A 3 Rib, ribeye, bnls, heavy 43 114,951 494.94 561.28 520.50 113C 1 Chuck, semi-bnls, neck/off 4 5,291 210.00 220.00 212.46 114 1 Chuck, shoulder clod 6 7,320 200.44 210.00 208.85 114A 3 Chuck, shoulder clod, trmd 14 36,923 212.00 220.00 214.75 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,390 250.00 290.00 262.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 169,070 218.16 235.00 226.54 116B 1 Chuck, chuck tender (IM) 15 28,899 219.60 231.00 222.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 71,468 202.50 216.00 204.78 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 9,239 266.00 325.00 297.69 130 4 Chuck, short rib 21 30,212 250.00 270.00 255.87 160 1 Round, bone-in 161 1 Round, boneless 7 8,484 214.00 222.00 215.48

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 92,005 207.00 230.00 218.25 168 1 Round, top inside round 23 44,924 202.75 220.30 215.71 168 3 Round, top inside round 8 11,755 218.12 230.50 224.76 169 5 Round, top inside, denuded 10 10,036 250.00 263.00 259.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 36,387 208.00 229.00 220.96 171C 3 Round, eye of round (IM) 15 31,102 230.00 252.00 234.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 35,389 370.00 420.00 386.16 175 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 25 78,897 369.88 417.00 389.09 184 1 Loin, top butt, bnls, heavy 20 73,487 245.00 260.00 251.61 184 3 Loin, top butt, boneless 13 21,886 265.00 275.00 266.92 185A 4 Loin, bottom sirloin, flap 13 42,244 349.00 375.00 354.79 185B 1 Loin, ball-tip, bnls, heavy 17 44,248 211.74 235.00 228.16 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 57,808 800.00 956.00 814.67 191A 4 Loin, butt tender, trimmed 4 1,609 830.00 853.69 837.67 193 4 Flank, flank steak (IM) 5 3,879 368.00 420.00 389.72 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 9,879 81.00 125.00 112.50 121D 4 Plate, Inside Skirt (IM) 23 32,646 327.00 369.00 339.82 121C 4 Plate, Outside Skirt (IM) 18 39,373 449.05 495.00 469.83 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 57 246,642 248.00 280.00 252.49

Pectoral Meat 25 57,936 250.00 298.00 260.06 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 36 256,836 143.00 162.00 151.30 Ground Beef 75% Ground Beef 81% 64 511,256 166.00 188.59 173.52 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 24 78,630 246.00 270.28 252.78 Ground Beef Chuck 80% 35 184,230 177.00 195.00 186.16 Ground Beef Round 85% 31 168,710 209.75 226.74 220.42 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% 9 99,275 181.60 217.13 198.77 Blended Ground Beef 85% Blended Ground Beef 90% 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 0 0 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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