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USDA Boxed Beef Cutout Midday 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 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: 194.67 179.89 Change from prior day: 1.58 2.10 ------------------------------------------------------------------------------- Choice/Select spread: 14.78

Total Load Count (Cuts, Trimmings, Grids): 170 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.16 247.51 Primal Chuck 160.95 160.24 Primal Round 171.47 170.86 Primal Loin 266.23 220.05 Primal Brisket 135.85 135.65 Primal Short Plate 129.25 133.57 Primal Flank 104.06 97.01 -------------------------------------------------------------------------------- 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 80.34 loads 3,213,704 pounds Select Cuts 30.30 loads 1,212,073 pounds Trimmings 18.43 loads 737,354 pounds Ground Beef 41.31 load 1,652,284 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 64 396,275 533.75 652.00 558.85 112A 3 Rib, ribeye, bnls, light 20 41,005 600.00 700.00 631.85 112A 3 Rib, ribeye, bnls, heavy 63 207,970 578.00 739.00 619.94 113C 1 Chuck, semi-bnls, neck/off 5 4,391 214.40 216.80 215.00 114 1 Chuck, shoulder clod 12 29,901 205.00 215.00 207.87 114A 3 Chuck, shoulder clod, trmd 24 145,714 210.00 234.00 216.98 114D 3 Chuck, clod, top blade 8 6,457 276.92 290.00 284.68 114E 3 Chuck, clod, arm roast 14 33,646 250.00 270.00 256.06 114F 5 Chuck, clod tender (IM) 14 8,350 289.68 340.00 315.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 99,256 225.00 250.01 238.91 116B 1 Chuck, chuck tender (IM) 17 46,084 220.00 242.00 227.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 83,147 205.68 221.00 211.11 120A 3 Brisket, point/off, bnls 19 19,650 310.00 376.00 355.09 123A 3 Short Plate, short rib 38 74,884 305.00 382.00 359.78 130 4 Chuck, short rib 35 43,873 230.00 275.30 257.71 160 1 Round, bone-in 7 17,003 202.00 215.00 205.73 161 1 Round, boneless 5 13,717 214.00 220.00 218.23

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 54 158,393 215.00 257.00 231.61 168 1 Round, top inside round 40 119,928 205.00 225.00 219.51 168 3 Round, top inside round 18 110,729 223.09 239.00 229.67 169 5 Round, top inside, denuded 31 121,981 250.00 275.00 257.30

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 15,130 217.00 220.00 217.34 171B 3 Round, outside round 33 98,081 217.00 251.00 237.54 171C 3 Round, eye of round (IM) 49 105,446 238.60 279.00 246.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 107,977 505.94 535.00 529.15 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 17 14,407 445.00 491.00 457.97 180 3 Loin, strip, bnls, 0x1 63 343,863 483.00 546.00 499.96 184 1 Loin, top butt, bnls, heavy 19 13,704 294.00 321.37 315.62 184 3 Loin, top butt, boneless 35 190,887 308.60 336.00 321.25 185A 4 Loin, bottom sirloin, flap 25 51,265 360.00 408.37 384.66 185B 1 Loin, ball-tip, bnls, heavy 23 50,815 221.00 240.77 232.50 185C 1 Loin, sirloin, tri-tip (IM) 23 105,644 269.94 322.00 317.72 185D 4 Loin, tri-tip, pld (IM) 12 7,907 379.00 400.36 384.81 189A 4 Loin, tndrloin, trmd, heavy 55 143,891 1075.00 1240.00 1114.09 191A 4 Loin, butt tender, trimmed 6 3,407 1070.94 1175.00 1084.35 193 4 Flank, flank steak (IM) 13 60,882 400.00 435.00 431.39 ------------------------------------------------------------------------------- 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 20 19,500 450.00 512.00 486.20 112A 3 Rib, ribeye, bnls, light 17 9,652 500.00 525.00 505.87 112A 3 Rib, ribeye, bnls, heavy 49 93,788 499.40 537.00 507.66 113C 1 Chuck, semi-bnls, neck/off 8 18,631 201.00 215.00 209.97 114 1 Chuck, shoulder clod 10 19,931 206.00 215.00 208.27 114A 3 Chuck, shoulder clod, trmd 14 41,722 213.00 225.00 220.84 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 11,608 254.00 291.25 265.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 115,952 227.68 241.25 232.94 116B 1 Chuck, chuck tender (IM) 12 17,811 225.00 242.00 229.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 23,868 205.00 214.70 210.28 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 2,774 325.00 365.00 336.70 130 4 Chuck, short rib 9 12,972 250.00 274.00 265.10 160 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 21 56,681 217.00 238.00 229.04 168 1 Round, top inside round 20 42,012 213.00 226.25 221.62 168 3 Round, top inside round 6 9,894 227.39 235.00 232.56 169 5 Round, top inside, denuded 4 9,693 258.00 268.00 262.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 22,666 214.52 235.00 230.34 171C 3 Round, eye of round (IM) 20 86,307 226.68 250.25 241.34 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 12,005 385.00 421.00 411.36 175 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 25 98,566 385.00 421.00 397.03 184 1 Loin, top butt, bnls, heavy 14 17,187 255.30 266.00 263.14 184 3 Loin, top butt, boneless 16 94,953 260.68 280.00 272.37 185A 4 Loin, bottom sirloin, flap 14 94,605 349.00 385.00 370.73 185B 1 Loin, ball-tip, bnls, heavy 8 14,897 221.00 241.00 234.65 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 31 74,251 792.40 952.00 818.92 191A 4 Loin, butt tender, trimmed 3 1,013 798.92 901.67 845.79 193 4 Flank, flank steak (IM) 7 8,946 370.04 415.00 389.53 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 1,961 95.74 112.55 101.36 121D 4 Plate, Inside Skirt (IM) 27 35,688 334.00 370.00 346.29 121C 4 Plate, Outside Skirt (IM) 29 45,967 448.49 491.00 466.08 121E 6 Outside Skirt, pld (IM) 7 10,849 560.00 675.00 579.73

Cap, Wedge Meat & (IM) Lean 43 65,044 244.40 266.00 255.54

Pectoral Meat 29 54,034 248.00 294.64 256.61 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 37 328,572 133.00 174.75 150.23 Ground Beef 75% Ground Beef 81% 68 498,479 160.00 204.00 191.60 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 23 89,359 256.00 276.00 267.28 Ground Beef Chuck 80% 46 360,722 180.00 211.00 203.16 Ground Beef Round 85% 26 91,533 199.19 234.00 223.34 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% 0 0 Blended Ground Beef 81% 8 56,015 180.50 205.70 196.96 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 26 660,504 69.00 78.00 75.62 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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