USDA Boxed Beef Cutout Closing Prices for December 21

December 21 (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: 193.09 177.79 Change from prior day: 1.03 1.09 ------------------------------------------------------------------------------- Choice/Select spread: 15.30

Total Load Count (Cuts, Trimmings, Grids): 146 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.14 250.95 Primal Chuck 160.49 157.61 Primal Round 169.61 168.07 Primal Loin 263.45 216.08 Primal Brisket 134.76 134.98 Primal Short Plate 126.61 131.54 Primal Flank 98.40 95.02 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/20 72 47 17 26 163 192.06 176.70 12/19 107 67 10 57 241 193.55 176.45 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.82 175.58 -------------------------------------------------------------------------------- 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 63.62 loads 2,544,736 pounds Select Cuts 49.75 loads 1,990,081 pounds Trimmings 5.96 loads 238,393 pounds Ground Beef 27.16 load 1,086,465 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 25 118,164 528.00 661.50 600.24 112A 3 Rib, ribeye, bnls, light 13 38,198 695.00 748.00 700.17 112A 3 Rib, ribeye, bnls, heavy 30 57,043 638.59 737.50 686.24 113C 1 Chuck, semi-bnls, neck/off 3 46,126 182.00 216.00 186.09 114 1 Chuck, shoulder clod 10 22,019 200.00 215.64 208.02 114A 3 Chuck, shoulder clod, trmd 31 181,646 200.00 228.00 217.34 114D 3 Chuck, clod, top blade 7 15,865 258.00 286.69 276.39 114E 3 Chuck, clod, arm roast 5 9,526 240.00 269.00 263.89 114F 5 Chuck, clod tender (IM) 5 26,226 289.80 293.45 290.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 213,005 220.50 245.00 232.78 116B 1 Chuck, chuck tender (IM) 11 17,227 210.00 233.00 222.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 43 111,028 197.00 226.00 207.37 120A 3 Brisket, point/off, bnls 10 9,516 350.00 363.00 359.26 123A 3 Short Plate, short rib 18 63,289 340.57 386.00 360.27 130 4 Chuck, short rib 17 204,863 240.00 281.00 254.45 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 144,165 214.24 240.50 229.46 168 1 Round, top inside round 15 62,008 210.00 225.00 220.06 168 3 Round, top inside round 28 215,078 210.00 235.00 225.55 169 5 Round, top inside, denuded 9 7,013 266.00 268.00 266.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 7,947 209.50 222.00 213.16 171B 3 Round, outside round 40 197,962 209.40 235.00 224.20 171C 3 Round, eye of round (IM) 31 75,345 237.60 256.00 247.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 23,347 501.73 540.00 511.44 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,944 444.00 459.50 452.37 180 3 Loin, strip, bnls, 0x1 36 106,732 480.00 531.00 500.32 184 1 Loin, top butt, bnls, heavy 12 9,156 305.00 326.00 309.82 184 3 Loin, top butt, boneless 19 95,696 309.68 340.00 323.60 185A 4 Loin, bottom sirloin, flap 27 75,882 352.74 396.00 385.42 185B 1 Loin, ball-tip, bnls, heavy 18 38,300 220.00 241.00 228.92 185C 1 Loin, sirloin, tri-tip (IM) 8 16,007 270.00 309.00 288.13 185D 4 Loin, tri-tip, pld (IM) 7 5,003 367.88 413.00 392.74 189A 4 Loin, tndrloin, trmd, heavy 29 93,391 1108.00 1236.52 1125.50 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 6,002 373.12 420.00 398.74 ------------------------------------------------------------------------------- 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 15 56,876 450.00 525.00 496.69 112A 3 Rib, ribeye, bnls, light 20 30,200 500.00 544.61 509.74 112A 3 Rib, ribeye, bnls, heavy 33 121,814 485.00 559.94 497.10 113C 1 Chuck, semi-bnls, neck/off 4 5,448 201.00 215.00 204.26 114 1 Chuck, shoulder clod 14 34,531 200.26 215.00 204.59 114A 3 Chuck, shoulder clod, trmd 22 117,842 206.74 227.00 215.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 19,493 249.00 290.00 267.64 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 64,490 223.24 241.00 229.35 116B 1 Chuck, chuck tender (IM) 11 50,150 218.00 235.00 226.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 54,590 204.00 216.00 207.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 14,134 280.00 381.00 350.25 130 4 Chuck, short rib 11 48,050 250.00 266.00 253.42 160 1 Round, bone-in 161 1 Round, boneless 5 5,232 208.00 220.00 211.46

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 57,360 198.00 235.55 227.16 168 1 Round, top inside round 6 13,450 212.00 225.00 215.03 168 3 Round, top inside round 15 89,074 215.34 235.00 225.47 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,618 190.74 209.50 203.76 171B 3 Round, outside round 19 67,010 209.00 242.80 228.55 171C 3 Round, eye of round (IM) 15 26,751 230.23 246.00 239.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 9,434 380.13 420.00 410.25 175 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 46,260 377.00 422.00 386.64 184 1 Loin, top butt, bnls, heavy 10 37,580 240.18 265.00 251.06 184 3 Loin, top butt, boneless 21 40,885 254.00 283.00 267.58 185A 4 Loin, bottom sirloin, flap 18 261,762 350.00 385.57 355.86 185B 1 Loin, ball-tip, bnls, heavy 22 84,000 210.00 236.50 223.48 185C 1 Loin, sirloin, tri-tip (IM) 13 53,539 254.00 284.00 279.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 20,728 790.00 954.00 855.30 191A 4 Loin, butt tender, trimmed 5 7,888 811.00 845.00 812.05 193 4 Flank, flank steak (IM) 14 72,707 374.50 401.00 378.65 ------------------------------------------------------------------------------- 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) 26 59,097 317.00 352.00 335.67 121C 4 Plate, Outside Skirt (IM) 17 35,283 441.00 470.00 452.13 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 55 216,392 243.00 268.37 255.09

Pectoral Meat 26 60,433 246.00 277.80 256.64 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 225,897 135.00 166.33 148.22 Ground Beef 75% Ground Beef 81% 32 355,726 162.00 210.60 174.57 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 15,468 244.19 268.00 254.92 Ground Beef Chuck 80% 18 192,921 162.00 210.00 196.50 Ground Beef Round 85% 12 68,522 210.12 234.00 217.94 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% 11 82,233 177.00 199.85 191.04 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 8 178,403 67.00 79.00 75.36 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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