USDA Boxed Beef Cutout Closing Prices for December 7

December 7 (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: 164.71 153.21 Change from prior day: (0.44) 0.65 ------------------------------------------------------------------------------- Choice/Select spread: 11.51

Total Load Count (Cuts, Trimmings, Grids): 254 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 285.56 232.68 Primal Chuck 133.05 131.06 Primal Round 139.49 139.17 Primal Loin 213.98 190.55 Primal Brisket 115.77 115.36 Primal Short Plate 108.49 111.65 Primal Flank 87.08 83.84 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/06 65 57 20 39 182 165.15 152.56 12/03 53 51 30 30 163 164.00 152.61 12/02 90 51 45 44 231 163.46 153.59 12/01 151 97 70 52 370 162.85 153.06 11/30 97 86 19 37 239 162.55 151.78 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 163.60 152.72 -------------------------------------------------------------------------------- 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 98.90 loads 3,955,993 pounds Select Cuts 73.86 loads 2,954,394 pounds Trimmings 27.11 loads 1,084,264 pounds Coarse Grinds 53.93 load 2,157,358 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 48 421,295 545.50 606.00 562.96 112A 3 Rib, ribeye, bnls, light 5 8,330 609.00 633.00 614.43 112A 3 Rib, ribeye, bnls, heavy 38 85,693 592.00 690.00 614.82 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 6 88,815 162.50 170.00 166.61 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 17 87,906 163.64 172.00 166.08 114A 3 Chuck, shoulder clod, trmd 31 378,734 170.00 186.25 180.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 8 28,956 204.35 224.00 209.02 114F 5 Chuck, clod tender 23 16,680 255.19 302.00 284.52 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 51 166,604 194.97 225.95 214.91 116B 1 Chuck, chuck tender 23 30,441 179.00 193.00 186.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 229,025 165.35 186.00 174.70 120A 3 Brisket, point/off, bnls 16 13,432 278.00 297.50 288.14 123A 3 Short Plate, short rib 30 70,232 320.50 366.00 348.81 130 4 Chuck, short rib 26 78,295 228.00 265.25 246.86 160 1 Round, bone-in 8 10,161 167.00 180.25 174.54 161 1 Round, boneless 7 9,807 178.30 182.50 181.33

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 59 284,335 189.00 211.75 196.95 168 1 Round, top inside round 17 73,049 176.00 182.85 177.85 168 3 Round, top inside round 24 295,639 179.90 197.75 189.60 169 5 Round, top inside, denuded 21 99,850 210.00 224.00 214.26

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 8,569 165.00 171.00 166.71 171B 3 Round, outside round 74 379,425 174.00 209.00 183.36 171C 3 Round, eye of round 37 72,337 195.00 223.00 206.43

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 41 184,767 383.92 435.00 404.27 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 7,910 340.00 374.24 361.00 180 3 Loin, strip, bnls, 0x1 50 176,685 373.00 422.00 392.22 184 1 Loin, top butt, bnls, heavy 7 11,067 220.00 243.00 224.45 184 3 Loin, top butt, boneless 27 75,711 244.75 266.00 252.80 185A 4 Loin, bottom sirloin, flap 25 75,815 249.00 275.00 258.44 185B 1 Loin, ball-tip, bnls, heavy 4 3,253 192.60 205.00 198.73 185C 1 Loin, sirloin, tri-tip 9 17,668 214.59 225.50 217.69 185D 4 Loin, sirloin, tri-tip, pld 21 13,680 299.25 323.00 310.07 189A 4 Loin, tndrloin, trmd, heavy 29 119,210 947.00 1030.00 999.46 191A 4 Loin, butt tender, trimmed 10 5,325 1010.00 1039.00 1016.82 193 4 Flank, flank steak 35 27,859 285.00 325.00 307.68 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 23 45,604 419.02 486.25 444.10 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 24 31,901 444.02 520.00 470.04 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 9 45,202 162.00 172.00 167.04 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 14 77,661 159.00 172.00 165.92 114A 3 Chuck, shoulder clod, trmd 17 101,891 174.62 185.50 180.72 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 7 31,264 223.54 264.00 230.68 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 43 276,460 194.74 214.00 204.60 116B 1 Chuck, chuck tender 20 14,253 177.00 193.00 189.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 205,537 169.00 180.00 174.62 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 15,852 337.60 377.00 349.48 130 4 Chuck, short rib 12 59,540 235.00 251.00 243.12 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 28 192,516 190.00 215.00 193.47 168 1 Round, top inside round 7 11,518 175.00 186.50 178.26 168 3 Round, top inside round 10 28,595 183.00 198.25 188.12 169 5 Round, top inside, denuded 5 10,494 216.00 221.00 216.88

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 7 32,853 164.00 170.50 166.00 171B 3 Round, outside round 37 475,062 173.00 190.80 178.48 171C 3 Round, eye of round 11 23,958 193.05 220.00 199.24

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 80,171 337.88 375.00 358.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 23 83,080 349.74 382.00 367.70 184 1 Loin, top butt, bnls, heavy 5 13,235 189.00 215.47 200.03 184 3 Loin, top butt, boneless 13 27,159 210.00 225.00 214.93 185A 4 Loin, bottom sirloin, flap 8 18,743 250.00 281.00 261.08 185B 1 Loin, ball-tip, bnls, heavy 11 28,168 182.00 199.00 192.53 185C 1 Loin, sirloin, tri-tip 13 42,525 208.00 230.95 223.56 185D 4 Loin, sirloin, tri-tip, pld 0 0 189A 4 Loin, tndrloin, trmd, heavy 37 26,938 812.11 890.00 844.85 191A 4 Loin, butt tender, trimmed 7 1,781 842.00 875.00 865.25 193 4 Flank, flank steak 11 28,873 269.88 314.35 303.20 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 6,928 88.00 129.75 99.16 121D 4 Plate, Inside Skirt 37 241,318 264.00 300.50 266.63 121C 4 Plate, Outside Skirt 11 43,322 267.47 301.00 283.65 121E 6 Plate, Outside Skirt, pld 13 34,829 410.00 450.00 432.54

Cap and Wedge Meat 36 132,449 210.00 246.75 232.91

Pectoral Meat 21 44,356 229.00 256.00 246.38 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 25 376,454 115.00 133.00 126.09 Ground Beef 75% Ground Beef 81% 33 227,288 134.35 146.00 141.01 Ground Beef 85% Ground Beef 90% Ground Beef 93% 16 147,963 171.40 185.00 180.84 Ground Beef Chuck 32 475,508 133.62 147.00 136.91 Ground Beef Round 13 101,865 156.16 164.00 159.30 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 28 373,985 137.50 158.00 148.96 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 25 778,264 72.00 78.60 75.10 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_XB 459 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.