USDA Boxed Beef Cutout Closing Prices for December 31

December 31 (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: 194.15 181.05 Change from prior day: 0.68 0.76 ------------------------------------------------------------------------------- Choice/Select spread: 13.10

Total Load Count (Cuts, Trimmings, Grids): 175 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.56 238.69 Primal Chuck 164.60 166.32 Primal Round 174.85 172.77 Primal Loin 266.93 219.76 Primal Brisket 134.84 134.70 Primal Short Plate 129.92 134.33 Primal Flank 102.29 96.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/28 95 54 8 15 172 193.47 180.29 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.43 178.69 -------------------------------------------------------------------------------- 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 77.07 loads 3,082,954 pounds Select Cuts 55.49 loads 2,219,718 pounds Trimmings 13.18 loads 527,270 pounds Ground Beef 29.41 load 1,176,437 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 27 29,166 520.00 582.89 543.73 112A 3 Rib, ribeye, bnls, light 27 212,805 559.37 665.00 596.89 112A 3 Rib, ribeye, bnls, heavy 54 93,195 559.00 651.00 606.77 113C 1 Chuck, semi-bnls, neck/off 7 29,883 207.44 216.89 214.07 114 1 Chuck, shoulder clod 5 16,479 209.51 215.89 213.59 114A 3 Chuck, shoulder clod, trmd 35 317,671 212.00 228.00 216.77 114D 3 Chuck, clod, top blade 19 24,455 265.17 293.00 275.19 114E 3 Chuck, clod, arm roast 23 39,852 252.62 278.50 258.32 114F 5 Chuck, clod tender (IM) 12 6,841 300.00 355.00 310.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 48 199,531 232.20 256.00 242.50 116B 1 Chuck, chuck tender (IM) 20 26,865 220.00 242.00 229.06

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 291,286 202.00 221.00 209.24 120A 3 Brisket, point/off, bnls 25 28,766 355.00 387.00 358.98 123A 3 Short Plate, short rib 35 32,215 332.00 388.00 370.43 130 4 Chuck, short rib 25 51,190 229.24 275.00 256.90 160 1 Round, bone-in 8 8,832 207.00 236.00 214.81 161 1 Round, boneless 4 6,696 215.00 234.89 222.89

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 115,722 223.00 246.50 233.02 168 1 Round, top inside round 29 66,878 215.00 234.00 222.73 168 3 Round, top inside round 23 150,611 224.75 241.00 232.33 169 5 Round, top inside, denuded 22 86,066 252.00 273.00 255.48

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 1,565 210.07 230.00 218.27 171B 3 Round, outside round 64 329,964 212.00 255.00 227.73 171C 3 Round, eye of round (IM) 55 97,651 236.60 269.87 251.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 42,629 504.31 539.50 514.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 11,900 437.40 475.00 443.53 180 3 Loin, strip, bnls, 0x1 47 77,122 492.21 537.00 507.48 184 1 Loin, top butt, bnls, heavy 15 9,915 318.00 337.28 323.04 184 3 Loin, top butt, boneless 32 148,675 319.37 359.00 332.14 185A 4 Loin, bottom sirloin, flap 34 44,751 375.00 401.00 388.25 185B 1 Loin, ball-tip, bnls, heavy 25 61,278 223.00 240.00 231.44 185C 1 Loin, sirloin, tri-tip (IM) 11 10,360 300.76 338.00 315.28 185D 4 Loin, tri-tip, pld (IM) 10 2,253 380.00 422.45 410.08 189A 4 Loin, tndrloin, trmd, heavy 42 47,911 1000.00 1123.54 1081.21 191A 4 Loin, butt tender, trimmed 11 5,791 1069.31 1080.00 1072.66 193 4 Flank, flank steak (IM) 15 10,069 400.00 435.00 405.72 ------------------------------------------------------------------------------- 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 24 67,889 435.00 498.50 445.46 112A 3 Rib, ribeye, bnls, light 21 20,965 505.00 536.28 516.83 112A 3 Rib, ribeye, bnls, heavy 56 102,444 490.00 537.00 508.80 113C 1 Chuck, semi-bnls, neck/off 8 12,162 209.00 215.50 212.12 114 1 Chuck, shoulder clod 15 298,200 204.09 215.23 205.33 114A 3 Chuck, shoulder clod, trmd 13 41,363 214.00 235.00 219.12 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 113,319 260.00 300.00 288.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 90,398 227.20 250.00 238.96 116B 1 Chuck, chuck tender (IM) 7 14,522 223.81 240.00 229.58

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 16 166,328 196.74 220.23 202.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,523 350.00 376.00 372.70 130 4 Chuck, short rib 7 11,544 253.59 273.00 263.43 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 48,333 214.69 239.00 228.25 168 1 Round, top inside round 17 56,323 211.97 230.00 217.27 168 3 Round, top inside round 19 62,090 225.00 242.00 232.71 169 5 Round, top inside, denuded 3 4,867 255.00 273.00 267.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 121,339 194.00 196.94 196.94 171B 3 Round, outside round 24 120,676 216.83 247.80 223.69 171C 3 Round, eye of round (IM) 18 35,488 239.97 255.25 245.01 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 20,128 400.00 426.50 414.58 175 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 37 106,323 380.00 426.50 394.28 184 1 Loin, top butt, bnls, heavy 11 90,007 253.37 270.00 255.12 184 3 Loin, top butt, boneless 25 44,464 257.00 292.28 281.24 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 25 98,165 215.07 241.89 228.49 185C 1 Loin, sirloin, tri-tip (IM) 13 14,628 269.79 293.50 279.94 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 32,677 810.00 865.00 832.86 191A 4 Loin, butt tender, trimmed 10 2,186 784.37 838.50 802.50 193 4 Flank, flank steak (IM) 10 29,196 375.00 430.09 380.62 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 16,017 86.00 125.25 106.60 121D 4 Plate, Inside Skirt (IM) 34 116,388 339.00 385.00 351.30 121C 4 Plate, Outside Skirt (IM) 26 73,963 439.00 491.59 452.81 121E 6 Outside Skirt, pld (IM) 7 23,429 560.00 598.10 567.53

Cap, Wedge Meat & (IM) Lean 66 289,355 249.40 269.50 258.92

Pectoral Meat 25 33,391 257.00 277.80 262.61 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 53 458,408 140.80 187.00 156.97 Ground Beef 75% Ground Beef 81% 56 253,734 187.00 226.00 208.46 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 21,754 250.00 277.50 258.59 Ground Beef Chuck 80% 25 156,421 200.00 231.00 214.94 Ground Beef Round 85% 16 32,160 218.97 244.00 225.92 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% 9 52,576 187.90 210.60 194.38 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 21 484,770 73.00 80.00 75.74 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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