USDA Boxed Beef Cutout Midday 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 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: 193.22 177.22 Change from prior day: 1.16 0.52 ------------------------------------------------------------------------------- Choice/Select spread: 16.00

Total Load Count (Cuts, Trimmings, Grids): 97 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.20 249.60 Primal Chuck 161.00 155.91 Primal Round 169.82 168.17 Primal Loin 264.48 216.12 Primal Brisket 134.90 135.04 Primal Short Plate 126.95 131.88 Primal Flank 98.97 95.77 -------------------------------------------------------------------------------- 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 43.65 loads 1,746,134 pounds Select Cuts 30.83 loads 1,233,227 pounds Trimmings 4.33 loads 173,107 pounds Ground Beef 18.56 load 742,355 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 20 41,271 535.00 661.50 567.00 112A 3 Rib, ribeye, bnls, light 11 8,730 695.00 748.00 711.36 112A 3 Rib, ribeye, bnls, heavy 24 37,977 638.59 723.00 670.38 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 20,760 200.00 215.64 207.84 114A 3 Chuck, shoulder clod, trmd 22 144,888 208.00 228.00 217.90 114D 3 Chuck, clod, top blade 5 13,078 258.00 281.00 274.38 114E 3 Chuck, clod, arm roast 4 9,151 240.00 269.00 264.46 114F 5 Chuck, clod tender (IM) 3 13,614 289.80 290.00 290.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 198,425 220.50 245.00 232.56 116B 1 Chuck, chuck tender (IM) 6 9,268 210.00 228.00 219.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 64,891 197.00 220.00 206.47 120A 3 Brisket, point/off, bnls 9 9,210 350.00 363.00 359.13 123A 3 Short Plate, short rib 14 56,783 340.57 380.00 358.85 130 4 Chuck, short rib 10 186,214 240.00 281.00 253.66 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 99,250 214.24 240.50 227.40 168 1 Round, top inside round 13 60,599 210.00 225.00 220.08 168 3 Round, top inside round 14 128,097 215.00 235.00 225.64 169 5 Round, top inside, denuded 8 6,731 266.00 268.00 266.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 6,291 209.50 222.00 212.42 171B 3 Round, outside round 25 119,903 209.40 235.00 223.26 171C 3 Round, eye of round (IM) 20 34,464 240.00 269.00 251.45 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 7,773 501.73 537.80 512.82 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 6,738 445.00 459.50 452.30 180 3 Loin, strip, bnls, 0x1 24 65,491 480.00 528.00 499.84 184 1 Loin, top butt, bnls, heavy 10 7,872 305.00 320.00 309.46 184 3 Loin, top butt, boneless 12 60,872 309.68 340.00 321.70 185A 4 Loin, bottom sirloin, flap 23 71,196 352.74 396.00 385.56 185B 1 Loin, ball-tip, bnls, heavy 16 31,568 220.00 241.00 228.69 185C 1 Loin, sirloin, tri-tip (IM) 7 9,836 270.00 309.00 299.30 185D 4 Loin, tri-tip, pld (IM) 5 4,844 367.88 413.00 392.65 189A 4 Loin, tndrloin, trmd, heavy 21 30,474 1118.00 1227.00 1139.66 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,421 402.00 420.00 412.58 ------------------------------------------------------------------------------- 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 10 10,411 450.00 515.00 478.18 112A 3 Rib, ribeye, bnls, light 15 23,924 500.00 544.61 506.91 112A 3 Rib, ribeye, bnls, heavy 29 118,144 485.00 555.00 495.77 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 26,856 201.00 215.00 204.49 114A 3 Chuck, shoulder clod, trmd 19 72,302 206.74 227.00 217.59 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 8,722 259.94 290.00 270.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 41,058 223.24 241.00 227.34 116B 1 Chuck, chuck tender (IM) 6 7,719 218.00 235.00 221.64

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 47,276 205.00 210.00 207.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,215 280.00 325.00 309.43 130 4 Chuck, short rib 8 44,114 250.00 266.00 252.98 160 1 Round, bone-in 161 1 Round, boneless 3 1,137 210.00 220.00 213.32

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 51,116 224.00 235.55 227.71 168 1 Round, top inside round 3 3,260 215.00 225.00 221.37 168 3 Round, top inside round 7 22,779 215.34 235.00 226.56 169 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 12 50,401 220.98 242.80 229.89 171C 3 Round, eye of round (IM) 10 20,934 230.23 245.00 237.62 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 4,456 380.13 420.00 408.37 175 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 13 15,102 387.59 422.00 401.60 184 1 Loin, top butt, bnls, heavy 7 36,288 250.00 265.00 251.14 184 3 Loin, top butt, boneless 15 17,845 257.00 283.00 270.66 185A 4 Loin, bottom sirloin, flap 14 219,292 350.00 385.57 351.32 185B 1 Loin, ball-tip, bnls, heavy 14 48,471 210.00 233.65 219.42 185C 1 Loin, sirloin, tri-tip (IM) 8 45,409 275.00 284.00 281.25 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 15,393 790.00 954.00 870.86 191A 4 Loin, butt tender, trimmed 5 7,888 811.00 845.00 812.05 193 4 Flank, flank steak (IM) 6 15,056 374.50 401.00 383.13 ------------------------------------------------------------------------------- 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) 18 30,388 330.00 350.00 341.00 121C 4 Plate, Outside Skirt (IM) 16 35,144 441.00 464.61 452.06 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 46 200,124 244.40 268.37 255.21

Pectoral Meat 22 54,045 246.00 277.80 256.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 113,046 135.00 164.50 150.48 Ground Beef 75% Ground Beef 81% 25 282,555 162.00 210.60 176.21 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% 15 120,981 175.00 210.00 203.84 Ground Beef Round 85% 9 42,804 218.00 234.00 220.51 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% 8 58,833 177.00 199.85 190.14 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 6 173,107 67.00 79.00 75.34 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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