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USDA Boxed Beef Cutout Closing Prices for December 26

December 26 (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: 194.24 179.19 Change from prior day: 1.15 1.40 ------------------------------------------------------------------------------- Choice/Select spread: 15.05

Total Load Count (Cuts, Trimmings, Grids): 292 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.41 247.05 Primal Chuck 160.80 159.16 Primal Round 171.76 170.17 Primal Loin 264.44 219.15 Primal Brisket 136.68 136.19 Primal Short Plate 129.18 133.53 Primal Flank 103.35 96.87 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/21 64 50 6 27 146 193.09 177.79 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.50 176.07 -------------------------------------------------------------------------------- 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 137.44 loads 5,497,794 pounds Select Cuts 68.88 loads 2,755,392 pounds Trimmings 31.53 loads 1,261,109 pounds Ground Beef 54.25 load 2,169,919 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 130 507,069 533.75 667.00 560.26 112A 3 Rib, ribeye, bnls, light 33 72,139 580.00 702.00 633.27 112A 3 Rib, ribeye, bnls, heavy 156 336,562 578.00 739.00 628.43 113C 1 Chuck, semi-bnls, neck/off 7 6,303 212.00 216.80 214.17 114 1 Chuck, shoulder clod 21 46,328 204.98 215.00 208.00 114A 3 Chuck, shoulder clod, trmd 57 257,479 205.59 235.00 218.23 114D 3 Chuck, clod, top blade 22 27,451 273.94 291.68 280.78 114E 3 Chuck, clod, arm roast 24 58,459 250.00 280.00 262.31 114F 5 Chuck, clod tender (IM) 20 14,788 288.50 340.00 307.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 108 266,008 225.00 267.00 240.95 116B 1 Chuck, chuck tender (IM) 46 59,993 219.00 242.00 228.10

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 108 188,477 201.00 232.00 212.41 120A 3 Brisket, point/off, bnls 49 46,848 310.00 387.00 354.17 123A 3 Short Plate, short rib 71 131,055 305.00 385.00 359.04 130 4 Chuck, short rib 92 81,813 230.00 285.00 260.52 160 1 Round, bone-in 9 24,178 202.00 215.00 206.50 161 1 Round, boneless 6 14,351 214.00 220.00 218.31

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 137 299,086 215.00 257.00 231.53 168 1 Round, top inside round 81 177,928 205.00 231.50 220.32 168 3 Round, top inside round 35 190,953 218.00 241.50 229.35 169 5 Round, top inside, denuded 67 244,221 249.98 280.00 258.92

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 16,253 214.00 230.28 217.24 171B 3 Round, outside round 90 201,604 217.00 251.00 235.57 171C 3 Round, eye of round (IM) 113 175,920 238.00 279.00 247.96 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 44 181,668 482.25 535.00 520.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 23 21,433 445.00 491.00 458.68 180 3 Loin, strip, bnls, 0x1 159 461,461 460.00 546.00 502.04 184 1 Loin, top butt, bnls, heavy 33 22,839 294.00 341.75 318.49 184 3 Loin, top butt, boneless 88 352,681 305.00 354.50 322.18 185A 4 Loin, bottom sirloin, flap 51 82,659 360.00 408.37 385.44 185B 1 Loin, ball-tip, bnls, heavy 40 100,426 220.00 256.28 230.97 185C 1 Loin, sirloin, tri-tip (IM) 30 145,118 269.94 322.00 312.77 185D 4 Loin, tri-tip, pld (IM) 37 29,717 375.23 411.00 389.51 189A 4 Loin, tndrloin, trmd, heavy 127 258,802 1000.00 1240.00 1118.47 191A 4 Loin, butt tender, trimmed 17 12,781 1065.60 1192.00 1081.02 193 4 Flank, flank steak (IM) 39 80,128 400.00 435.00 426.05 ------------------------------------------------------------------------------- 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 38 66,436 450.00 517.00 475.97 112A 3 Rib, ribeye, bnls, light 27 33,989 495.17 541.28 508.27 112A 3 Rib, ribeye, bnls, heavy 102 180,136 461.00 541.28 511.28 113C 1 Chuck, semi-bnls, neck/off 11 27,684 201.00 215.00 208.70 114 1 Chuck, shoulder clod 14 33,109 202.69 215.00 209.29 114A 3 Chuck, shoulder clod, trmd 24 96,092 212.17 225.00 219.33 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 18 33,159 254.00 291.25 261.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 280,666 224.69 250.00 234.62 116B 1 Chuck, chuck tender (IM) 20 35,372 222.00 242.00 230.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 172,682 203.97 224.00 210.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 10,708 325.00 375.00 360.46 130 4 Chuck, short rib 16 19,941 250.00 275.00 263.58 160 1 Round, bone-in 161 1 Round, boneless 5 6,642 217.00 219.00 217.94

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 106,637 217.00 245.00 228.32 168 1 Round, top inside round 27 46,067 213.00 230.00 221.73 168 3 Round, top inside round 13 39,149 227.00 242.00 229.67 169 5 Round, top inside, denuded 7 16,178 247.14 268.00 259.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 116,414 213.17 236.00 222.95 171C 3 Round, eye of round (IM) 49 171,470 226.68 255.00 241.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 45 89,997 380.12 421.00 399.58 175 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 53 129,336 385.00 421.00 397.05 184 1 Loin, top butt, bnls, heavy 21 41,135 253.12 270.00 258.94 184 3 Loin, top butt, boneless 39 257,455 253.00 293.00 271.80 185A 4 Loin, bottom sirloin, flap 17 97,966 349.00 385.00 370.70 185B 1 Loin, ball-tip, bnls, heavy 11 30,807 221.00 241.00 231.80 185C 1 Loin, sirloin, tri-tip (IM) 12 72,834 248.80 280.00 278.36 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 57 138,402 790.00 952.00 812.62 191A 4 Loin, butt tender, trimmed 13 20,643 798.92 901.67 828.06 193 4 Flank, flank steak (IM) 11 20,530 370.04 415.00 382.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 6,223 86.71 112.55 100.94 121D 4 Plate, Inside Skirt (IM) 58 83,018 325.00 370.00 347.01 121C 4 Plate, Outside Skirt (IM) 42 67,863 409.00 494.98 458.85 121E 6 Outside Skirt, pld (IM) 11 23,336 560.00 675.00 585.08

Cap, Wedge Meat & (IM) Lean 74 182,426 244.40 269.33 257.00

Pectoral Meat 48 97,460 242.09 294.64 256.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 398,479 133.00 182.06 152.01 Ground Beef 75% Ground Beef 81% 94 629,327 156.00 215.50 190.23 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 29 96,975 215.00 276.00 265.69 Ground Beef Chuck 80% 52 371,365 165.33 211.00 202.65 Ground Beef Round 85% 34 126,499 190.00 234.00 220.74 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% 23 140,602 176.30 205.70 196.08 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 41 1,057,069 69.00 78.00 75.12 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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