USDA Boxed Beef Cutout Midday Prices for December 2

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: 202.76 190.93 Change from prior day: (0.12) 0.52 ------------------------------------------------------------------------------- Choice/Select spread: 11.83

Total Load Count (Cuts, Trimmings, Grids): 28 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 345.82 290.67

Primal Chuck 169.93 167.42

Primal Round 172.89 173.55

Primal Loin 257.70 233.87

Primal Brisket 135.46 134.80

Primal Short Plate 137.00 138.59

Primal Flank 103.54 102.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/29 58 20 0 8 86 202.88 190.41 11/27 105 45 15 40 204 202.55 190.20 11/26 78 64 10 29 181 201.42 189.08 11/25 65 33 17 19 135 201.32 188.28 11/22 111 57 20 19 207 198.92 186.82 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.42 188.96 -------------------------------------------------------------------------------- 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 15.49 loads 619,623 pounds

Select Cuts 6.77 loads 270,630 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 5.53 load 221,014 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 5 12,938 681.42 777.60 687.73 112A 3 Rib, ribeye, bnls, light 3 5,386 773.83 830.00 779.70 112A 3 Rib, ribeye, bnls, heavy 3 4,161 815.00 819.04 815.18 113C 1 Chuck, semi-bnls, neck/off 3 2,296 213.00 218.00 217.66 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 3,588 222.00 234.00 227.16 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 6 55,282 280.00 292.25 285.05 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 106,184 244.45 270.00 262.54 116B 1 Chuck, chuck tender (IM) 7 26,047 222.00 236.00 225.03

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 21,285 195.00 215.00 198.97 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 13 30,492 438.75 450.00 440.57 130 4 Chuck, short rib 11 23,119 329.91 340.00 337.91 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 8,183 229.00 242.00 234.30 168 1 Round, top inside round 7 23,995 212.70 215.00 214.22 168 3 Round, top inside round 3 22,234 215.50 227.00 216.02 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 9 38,415 225.50 241.00 229.75 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 7,578 465.00 475.00 465.60 175 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 5 19,092 472.75 500.00 480.11 184 1 Loin, top butt, bnls, heavy 5 4,001 250.00 250.00 250.00 184 3 Loin, top butt, boneless 4 13,469 271.00 290.00 273.11 185A 4 Loin, bottom sirloin, flap 3 18,226 372.80 375.00 373.63 185B 1 Loin, ball-tip, bnls, heavy 4 79,994 249.00 252.00 249.00 185C 1 Loin, sirloin, tri-tip (IM) 3 26,515 277.00 290.00 285.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 3 3,461 1280.00 1366.00 1316.88 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 3 4,036 362.00 372.00 362.58 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 12,987 216.00 220.00 216.47 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 6 12,048 252.10 265.00 257.43 116B 1 Chuck, chuck tender (IM) 3 9,535 222.00 236.00 230.69

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 0 0 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 168 3 Round, top inside round 0 0 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 3 80,938 229.60 233.65 231.63 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 3 10,718 266.00 270.00 269.01 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 3 7,313 990.00 1020.00 1012.11 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 6 11,236 77.65 105.00 86.02 121D 4 Plate, Inside Skirt (IM) 3 4,969 315.00 350.00 336.56 121C 4 Plate, Outside Skirt (IM) 121E 6 Outside Skirt, pld (IM) 4 10,214 525.00 525.00 525.00

Cap, Wedge Meat & (IM) Lean 3 30,059 249.20 261.50 251.78

Pectoral Meat ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% Ground Beef 75% Ground Beef 81% 3 29,053 171.50 186.50 182.39 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 41,864 241.32 251.45 246.52 Ground Beef Chuck 80% 8 25,686 181.75 204.00 189.93 Ground Beef Round 85% 3 30,661 216.00 228.15 227.55 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 7 40,000 185.00 211.00 207.15 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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