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USDA Boxed Beef Cutout Midday Prices for December 31

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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 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: 194.17 181.24 Change from prior day: 0.70 0.95 ------------------------------------------------------------------------------- Choice/Select spread: 12.93

Total Load Count (Cuts, Trimmings, Grids): 105 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.37 240.83 Primal Chuck 164.36 166.36 Primal Round 174.55 172.34 Primal Loin 266.86 219.89 Primal Brisket 134.19 134.76 Primal Short Plate 129.91 134.31 Primal Flank 102.27 96.53 -------------------------------------------------------------------------------- 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 48.73 loads 1,949,024 pounds Select Cuts 33.25 loads 1,329,873 pounds Trimmings 10.91 loads 436,406 pounds Ground Beef 12.50 load 500,003 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 7 16,534 526.00 561.57 540.07 112A 3 Rib, ribeye, bnls, light 13 36,164 560.00 650.00 600.38 112A 3 Rib, ribeye, bnls, heavy 25 42,491 599.21 644.96 615.72 113C 1 Chuck, semi-bnls, neck/off 3 6,788 207.44 215.00 209.54 114 1 Chuck, shoulder clod 3 13,578 213.00 215.00 214.15 114A 3 Chuck, shoulder clod, trmd 15 186,661 212.00 225.00 214.94 114D 3 Chuck, clod, top blade 11 20,901 265.17 288.50 273.99 114E 3 Chuck, clod, arm roast 18 34,323 252.62 278.50 256.79 114F 5 Chuck, clod tender (IM) 9 4,612 300.00 355.00 315.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 101,968 232.20 249.30 240.67 116B 1 Chuck, chuck tender (IM) 11 18,227 220.00 242.00 227.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 166,852 204.00 220.00 207.83 120A 3 Brisket, point/off, bnls 14 23,653 355.00 360.00 357.76 123A 3 Short Plate, short rib 13 14,807 365.00 386.00 374.71 130 4 Chuck, short rib 17 40,707 229.24 275.00 255.34 160 1 Round, bone-in 6 7,819 207.00 217.00 212.96 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 78,599 223.00 241.00 228.93 168 1 Round, top inside round 21 59,913 216.97 234.00 222.18 168 3 Round, top inside round 11 100,934 225.50 238.00 233.01 169 5 Round, top inside, denuded 14 79,413 252.00 270.00 254.33

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 35 222,994 212.00 250.01 226.32 171C 3 Round, eye of round (IM) 33 63,162 236.60 265.00 250.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 31,355 504.31 535.00 508.03 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 11,256 437.40 447.00 442.90 180 3 Loin, strip, bnls, 0x1 23 66,762 492.21 525.00 506.23 184 1 Loin, top butt, bnls, heavy 10 7,676 318.00 328.00 319.97 184 3 Loin, top butt, boneless 19 87,958 319.37 355.00 328.42 185A 4 Loin, bottom sirloin, flap 29 39,814 375.00 401.00 388.63 185B 1 Loin, ball-tip, bnls, heavy 14 45,064 227.00 240.00 231.39 185C 1 Loin, sirloin, tri-tip (IM) 5 4,268 300.76 320.00 305.00 185D 4 Loin, tri-tip, pld (IM) 4 1,094 380.00 422.45 415.28 189A 4 Loin, tndrloin, trmd, heavy 30 32,620 1032.00 1123.54 1090.84 191A 4 Loin, butt tender, trimmed 8 5,429 1069.31 1075.00 1072.43 193 4 Flank, flank steak (IM) 7 8,086 400.00 435.00 402.82 ------------------------------------------------------------------------------- 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 12,130 460.00 498.50 472.05 112A 3 Rib, ribeye, bnls, light 15 12,751 505.00 536.28 521.22 112A 3 Rib, ribeye, bnls, heavy 28 49,861 499.00 535.00 511.26 113C 1 Chuck, semi-bnls, neck/off 4 2,560 213.00 213.50 213.25 114 1 Chuck, shoulder clod 13 289,106 205.00 215.23 205.35 114A 3 Chuck, shoulder clod, trmd 3 3,446 220.39 224.28 221.69 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 21,238 260.00 280.00 265.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 25,359 227.20 245.00 237.56 116B 1 Chuck, chuck tender (IM) 3 11,171 226.93 240.00 227.52

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 128,157 196.74 220.23 202.29 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,384 365.00 376.00 373.42 130 4 Chuck, short rib 3 2,208 256.00 273.00 257.56 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 23,315 214.69 235.00 224.93 168 1 Round, top inside round 10 38,198 211.97 226.25 214.65 168 3 Round, top inside round 13 51,551 227.20 242.00 232.67 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 121,272 196.94 196.94 196.94 171B 3 Round, outside round 12 85,693 216.83 235.00 219.81 171C 3 Round, eye of round (IM) 10 7,803 239.97 255.00 244.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 10,762 400.07 424.00 409.53 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 14 53,603 380.00 423.00 394.96 184 1 Loin, top butt, bnls, heavy 6 84,850 253.37 265.00 254.38 184 3 Loin, top butt, boneless 11 14,513 278.00 288.50 280.81 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 8 3,998 227.45 238.50 229.65 185C 1 Loin, sirloin, tri-tip (IM) 8 3,019 278.45 293.50 290.61 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 22,251 810.00 849.84 834.70 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 22,707 375.00 430.09 378.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 10 12,972 86.00 125.00 105.89 121D 4 Plate, Inside Skirt (IM) 18 35,282 339.00 385.00 348.31 121C 4 Plate, Outside Skirt (IM) 18 16,519 458.54 491.59 463.10 121E 6 Outside Skirt, pld (IM) 6 22,809 560.00 585.50 566.70

Cap, Wedge Meat & (IM) Lean 37 216,032 249.40 269.50 259.30

Pectoral Meat 17 29,461 257.00 277.80 261.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 28 153,401 145.13 178.50 157.79 Ground Beef 75% Ground Beef 81% 32 105,933 187.00 220.00 207.35 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 17,763 250.00 275.28 258.63 Ground Beef Chuck 80% 17 49,542 202.00 228.80 212.71 Ground Beef Round 85% 9 21,231 218.97 240.00 223.23 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% 6 30,416 195.25 210.60 197.94 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 397,406 73.00 80.00 76.06 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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