USDA Boxed Beef Cutout Midday Prices for December 28

December 28 (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: 193.43 180.30 Change from prior day: (0.83) 0.81 ------------------------------------------------------------------------------- Choice/Select spread: 13.12

Total Load Count (Cuts, Trimmings, Grids): 112 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.98 239.05 Primal Chuck 162.89 164.51 Primal Round 174.17 173.28 Primal Loin 264.50 218.05 Primal Brisket 134.08 136.73 Primal Short Plate 128.72 133.52 Primal Flank 101.07 95.10 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/27 93 65 18 41 217 194.26 179.49 12/26 137 69 32 54 292 194.24 179.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.44 177.92 -------------------------------------------------------------------------------- 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 52.25 loads 2,089,800 pounds Select Cuts 40.68 loads 1,627,228 pounds Trimmings 6.29 loads 251,442 pounds Ground Beef 12.43 load 497,097 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 13 9,619 550.00 603.00 571.35 112A 3 Rib, ribeye, bnls, light 12 81,469 560.00 666.00 581.15 112A 3 Rib, ribeye, bnls, heavy 40 138,470 560.00 670.00 589.54 113C 1 Chuck, semi-bnls, neck/off 4 4,595 210.50 215.00 213.13 114 1 Chuck, shoulder clod 13 110,089 205.00 216.00 206.02 114A 3 Chuck, shoulder clod, trmd 31 135,363 212.00 232.00 216.96 114D 3 Chuck, clod, top blade 5 18,838 276.00 293.01 276.97 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 2,727 300.00 340.00 309.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 168,427 221.00 254.06 240.49 116B 1 Chuck, chuck tender (IM) 9 27,571 218.00 239.00 224.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 233,790 193.88 221.00 204.05 120A 3 Brisket, point/off, bnls 4 4,482 360.00 377.00 366.53 123A 3 Short Plate, short rib 5 5,135 320.00 365.00 341.97 130 4 Chuck, short rib 12 10,750 253.88 277.00 265.05 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 63,889 220.00 247.00 234.12 168 1 Round, top inside round 17 73,282 213.39 227.36 220.54 168 3 Round, top inside round 8 78,890 226.00 238.00 231.41 169 5 Round, top inside, denuded 5 2,825 260.00 277.00 272.21

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,905 216.00 230.00 220.14 171B 3 Round, outside round 18 84,252 210.88 245.00 226.99 171C 3 Round, eye of round (IM) 13 42,170 230.00 271.00 251.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 68,595 497.40 535.00 500.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 50,794 437.40 472.00 441.49 180 3 Loin, strip, bnls, 0x1 33 109,736 500.00 527.00 506.76 184 1 Loin, top butt, bnls, heavy 6 5,099 308.64 329.50 318.36 184 3 Loin, top butt, boneless 15 46,292 315.00 366.00 327.26 185A 4 Loin, bottom sirloin, flap 17 42,903 378.27 395.00 387.60 185B 1 Loin, ball-tip, bnls, heavy 23 226,041 224.40 247.50 235.28 185C 1 Loin, sirloin, tri-tip (IM) 6 26,399 293.97 306.00 297.58 185D 4 Loin, tri-tip, pld (IM) 7 11,263 395.00 426.00 410.04 189A 4 Loin, tndrloin, trmd, heavy 24 42,778 1046.00 1208.00 1115.45 191A 4 Loin, butt tender, trimmed 4 25,686 1040.60 1125.00 1040.99 193 4 Flank, flank steak (IM) 11 10,513 406.00 451.00 426.61 ------------------------------------------------------------------------------- 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 11 54,990 430.31 501.78 439.23 112A 3 Rib, ribeye, bnls, light 17 304,257 485.00 520.00 511.67 112A 3 Rib, ribeye, bnls, heavy 25 118,909 485.00 537.00 497.66 113C 1 Chuck, semi-bnls, neck/off 6 12,058 210.50 216.00 214.76 114 1 Chuck, shoulder clod 6 37,088 207.07 215.00 208.39 114A 3 Chuck, shoulder clod, trmd 8 61,550 213.05 236.00 220.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 19,920 260.00 265.00 264.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 101,042 229.24 252.00 241.72 116B 1 Chuck, chuck tender (IM) 11 46,620 219.37 240.50 225.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 4,538 206.00 212.54 209.99 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 6,711 286.00 365.00 326.44 130 4 Chuck, short rib 10 6,305 260.00 280.00 266.00 160 1 Round, bone-in 161 1 Round, boneless 3 2,030 220.70 227.00 226.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 98,491 222.59 245.00 231.62 168 1 Round, top inside round 6 37,658 212.39 233.50 216.44 168 3 Round, top inside round 6 13,241 221.00 245.00 228.19 169 5 Round, top inside, denuded 3 4,425 261.54 273.00 263.78

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 44,422 219.00 245.00 228.21 171C 3 Round, eye of round (IM) 11 19,543 240.00 260.00 246.34 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 20,249 394.99 425.00 401.58 175 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 13 46,446 395.00 415.00 405.29 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 7 30,157 275.00 285.00 278.26 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 11 31,850 221.00 241.00 230.32 185C 1 Loin, sirloin, tri-tip (IM) 5 9,268 253.00 282.80 267.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 184,820 808.95 840.00 823.24 191A 4 Loin, butt tender, trimmed 4 13,158 785.00 825.00 785.55 193 4 Flank, flank steak (IM) 5 13,748 363.00 405.00 369.44 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 142,348 75.86 108.00 83.84 121D 4 Plate, Inside Skirt (IM) 15 26,326 331.50 361.00 346.96 121C 4 Plate, Outside Skirt (IM) 11 28,022 410.00 487.50 453.53 121E 6 Outside Skirt, pld (IM) 3 4,107 590.00 675.00 645.20

Cap, Wedge Meat & (IM) Lean 29 90,743 249.40 270.00 255.70

Pectoral Meat 14 13,186 253.97 281.00 268.62 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 57,948 154.24 168.00 162.78 Ground Beef 75% Ground Beef 81% 17 63,435 192.00 226.00 209.50 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 18 56,927 251.00 273.50 271.51 Ground Beef Chuck 80% 18 44,943 189.82 231.00 223.40 Ground Beef Round 85% 12 45,618 223.00 243.00 233.98 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% 4 96,415 186.90 212.75 199.46 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 209,922 70.00 75.00 72.89 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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