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: 200.65 196.41 Change from prior day: 0.94 0.95 ------------------------------------------------------------------------------- Choice/Select spread: 4.24

Total Load Count (Cuts, Trimmings, Grids): 176 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 285.04 263.00 Primal Chuck 181.87 182.43 Primal Round 190.27 191.85 Primal Loin 244.93 232.87 Primal Brisket 141.17 142.23 Primal Short Plate 131.87 135.43 Primal Flank 98.57 99.08 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/30 64 24 6 21 115 199.71 195.46 12/27 80 32 21 7 140 196.99 191.30 12/26 44 23 8 11 87 196.93 190.46 12/24 74 39 10 36 158 196.86 191.98 12/23 56 27 8 10 101 196.69 190.52 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.44 191.94 -------------------------------------------------------------------------------- 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 99.03 loads 3,961,238 pounds Select Cuts 45.38 loads 1,815,350 pounds Trimmings 9.50 loads 380,187 pounds Ground Beef 22.35 load 894,109 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 48 26,360 511.75 591.28 543.47 112A 3 Rib, ribeye, bnls, light 31 42,660 574.72 650.00 604.92 112A 3 Rib, ribeye, bnls, heavy 113 190,762 555.97 649.50 588.22 113C 1 Chuck, semi-bnls, neck/off 6 7,862 216.50 235.00 224.45 114 1 Chuck, shoulder clod 16 66,235 220.00 238.00 228.37 114A 3 Chuck, shoulder clod, trmd 51 274,818 215.00 254.28 243.11 114D 3 Chuck, clod, top blade 19 43,981 245.00 288.00 263.40 114E 3 Chuck, clod, arm roast 11 138,454 279.00 305.05 293.87 114F 5 Chuck, clod tender (IM) 18 23,235 297.00 341.00 315.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 86 348,915 250.00 300.02 281.99 116B 1 Chuck, chuck tender (IM) 41 39,463 228.00 253.00 245.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 83 162,964 205.55 222.00 212.83 120A 3 Brisket, point/off, bnls 19 10,682 370.00 408.28 385.31 123A 3 Short Plate, short rib 48 63,894 450.00 550.00 488.73 130 4 Chuck, short rib 69 86,141 325.00 363.41 334.97 160 1 Round, bone-in 4 6,015 235.00 264.50 252.56 161 1 Round, boneless 3 1,442 251.00 258.00 253.93

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 74 78,109 254.00 280.00 267.99 168 1 Round, top inside round 73 212,287 224.00 250.00 237.03 168 3 Round, top inside round 30 313,159 234.00 257.00 243.24 169 5 Round, top inside, denuded 9 12,820 271.00 285.00 276.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 2,656 220.00 235.00 227.80 171B 3 Round, outside round 46 75,993 237.50 265.28 253.80 171C 3 Round, eye of round (IM) 65 54,532 262.75 285.00 273.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 30,832 450.00 489.50 466.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 19 25,260 405.00 449.00 420.98 180 3 Loin, strip, bnls, 0x1 112 202,877 469.40 526.00 485.20 184 1 Loin, top butt, bnls, heavy 28 26,186 250.00 282.28 263.28 184 3 Loin, top butt, boneless 62 276,302 265.00 310.00 280.50 185A 4 Loin, bottom sirloin, flap 77 152,475 365.00 409.00 388.16 185B 1 Loin, ball-tip, bnls, heavy 32 44,214 236.01 252.00 244.90 185C 1 Loin, sirloin, tri-tip (IM) 19 156,666 271.00 305.00 289.90 185D 4 Loin, tri-tip, pld (IM) 23 7,810 390.00 422.00 408.62 189A 4 Loin, tndrloin, trmd, heavy 92 258,094 930.00 1047.00 959.30 191A 4 Loin, butt tender, trimmed 4 10,354 857.00 904.26 900.82 193 4 Flank, flank steak (IM) 31 69,588 345.00 395.00 361.28 ------------------------------------------------------------------------------- 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 14 21,989 459.00 529.00 483.58 112A 3 Rib, ribeye, bnls, light 24 83,292 509.50 584.00 528.24 112A 3 Rib, ribeye, bnls, heavy 64 128,344 507.26 572.00 526.20 113C 1 Chuck, semi-bnls, neck/off 9 14,266 216.50 234.00 226.76 114 1 Chuck, shoulder clod 4 10,472 230.00 233.00 232.43 114A 3 Chuck, shoulder clod, trmd 16 49,458 235.00 251.00 245.38 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 20 13,582 265.00 297.00 278.31 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 33 147,776 255.05 300.00 288.22 116B 1 Chuck, chuck tender (IM) 19 24,991 242.00 253.00 248.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 75,598 205.00 225.00 215.56 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 8,199 426.88 549.00 474.09 130 4 Chuck, short rib 15 8,393 325.00 340.00 329.71 160 1 Round, bone-in 161 1 Round, boneless 5 3,114 256.00 258.00 257.56

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 54,239 260.00 280.00 267.77 168 1 Round, top inside round 23 78,809 223.20 247.80 235.62 168 3 Round, top inside round 10 56,118 239.17 256.00 247.02 169 5 Round, top inside, denuded 8 10,149 268.14 298.00 280.86

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 21 55,278 252.73 266.00 258.86 171C 3 Round, eye of round (IM) 22 74,673 260.65 280.00 270.88 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 30,450 401.12 450.00 424.64 175 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 41 90,708 410.00 453.74 431.80 184 1 Loin, top butt, bnls, heavy 20 26,654 246.18 270.00 258.85 184 3 Loin, top butt, boneless 29 93,451 265.73 290.00 283.09 185A 4 Loin, bottom sirloin, flap 12 205,194 365.00 400.00 367.96 185B 1 Loin, ball-tip, bnls, heavy 16 39,873 225.00 250.00 244.67 185C 1 Loin, sirloin, tri-tip (IM) 8 51,125 269.93 299.00 284.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 36 49,219 915.00 960.00 942.22 191A 4 Loin, butt tender, trimmed 3 1,247 874.50 915.00 888.66 193 4 Flank, flank steak (IM) 7 28,313 361.00 384.00 367.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 8,048 99.00 105.00 102.39 121D 4 Plate, Inside Skirt (IM) 24 52,078 323.00 370.00 345.26 121C 4 Plate, Outside Skirt (IM) 21 27,375 370.00 427.00 393.73 121E 6 Outside Skirt, pld (IM) 7 4,083 570.00 635.00 589.00

Cap, Wedge Meat & (IM) Lean 60 146,271 253.00 284.28 262.35

Pectoral Meat 38 46,573 260.00 290.00 274.53 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 197,124 179.68 211.00 186.98 Ground Beef 75% Ground Beef 81% 54 227,755 189.00 214.28 200.02 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 17 39,922 273.75 285.28 282.53 Ground Beef Chuck 80% 29 154,139 209.55 232.00 221.90 Ground Beef Round 85% 29 85,324 240.00 254.00 252.78 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% 15 55,462 194.25 214.00 204.21 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 14 380,187 85.00 92.50 89.46 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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