USDA Boxed Beef Cutout Closing Prices for December 3

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: 203.00 189.95 Change from prior day: (0.06) (1.53) ------------------------------------------------------------------------------- Choice/Select spread: 13.06

Total Load Count (Cuts, Trimmings, Grids): 188 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 355.87 291.27

Primal Chuck 169.37 167.33

Primal Round 172.52 173.06

Primal Loin 258.16 232.09

Primal Brisket 132.94 134.56

Primal Short Plate 130.73 133.46

Primal Flank 98.58 97.81 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/02 34 18 5 8 65 203.06 191.48 11/29 ,552 903 183 505 ,143 204.60 189.14 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.59 189.63 -------------------------------------------------------------------------------- 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 80.35 loads 3,214,030 pounds

Select Cuts 60.20 loads 2,407,806 pounds

Trimmings 30.08 loads 1,203,066 pounds

Ground Beef 17.82 load 712,914 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 34 306,019 678.00 777.00 730.55 112A 3 Rib, ribeye, bnls, light 5 1,223 746.00 830.00 774.51 112A 3 Rib, ribeye, bnls, heavy 37 177,288 735.00 830.00 772.68 113C 1 Chuck, semi-bnls, neck/off 4 4,639 211.98 224.45 219.71 114 1 Chuck, shoulder clod 7 46,048 211.00 216.82 215.97 114A 3 Chuck, shoulder clod, trmd 30 154,659 210.00 237.41 226.17 114D 3 Chuck, clod, top blade 9 12,775 258.43 285.00 270.78 114E 3 Chuck, clod, arm roast 8 11,839 264.00 291.89 276.92 114F 5 Chuck, clod tender (IM) 16 17,471 316.00 350.70 327.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 88,887 244.75 277.28 266.24 116B 1 Chuck, chuck tender (IM) 19 121,099 217.95 235.00 223.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 53 607,912 194.70 228.00 197.03 120A 3 Brisket, point/off, bnls 18 14,726 340.00 403.00 360.84 123A 3 Short Plate, short rib 22 33,631 439.61 511.00 464.78 130 4 Chuck, short rib 14 34,660 315.00 347.00 326.43 160 1 Round, bone-in 7 5,068 228.00 241.00 231.49 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 133,473 226.00 246.00 231.16 168 1 Round, top inside round 18 24,566 215.00 238.50 218.14 168 3 Round, top inside round 31 319,642 220.00 237.00 224.81 169 5 Round, top inside, denuded 14 14,509 256.00 271.60 263.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,103 210.00 210.00 210.00 171B 3 Round, outside round 41 215,240 223.75 251.00 229.98 171C 3 Round, eye of round (IM) 42 110,897 235.00 265.00 243.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 5,353 434.00 463.75 448.43 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 3,234 410.00 435.00 416.50 180 3 Loin, strip, bnls, 0x1 39 134,035 455.00 503.00 459.82 184 1 Loin, top butt, bnls, heavy 9 9,845 250.00 273.00 260.00 184 3 Loin, top butt, boneless 21 98,728 273.00 290.00 277.67 185A 4 Loin, bottom sirloin, flap 24 73,783 348.00 391.00 365.11 185B 1 Loin, ball-tip, bnls, heavy 10 15,280 240.00 269.50 249.44 185C 1 Loin, sirloin, tri-tip (IM) 19 64,498 277.00 326.00 291.13 185D 4 Loin, tri-tip, pld (IM) 13 17,533 402.55 426.00 407.09 189A 4 Loin, tndrloin, trmd, heavy 13 20,035 1270.00 1385.00 1293.55 191A 4 Loin, butt tender, trimmed 5 2,087 1070.60 1295.00 1103.83 193 4 Flank, flank steak (IM) 25 41,812 345.00 396.00 358.97 ------------------------------------------------------------------------------- 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 16,905 525.13 601.00 543.74 112A 3 Rib, ribeye, bnls, light 7 43,043 596.00 660.00 602.67 112A 3 Rib, ribeye, bnls, heavy 23 55,182 551.00 649.83 575.00 113C 1 Chuck, semi-bnls, neck/off 9 31,174 209.50 220.00 211.26 114 1 Chuck, shoulder clod 16 583,223 205.00 216.11 205.46 114A 3 Chuck, shoulder clod, trmd 12 52,329 220.00 232.00 225.52 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 6,423 265.00 286.00 267.82 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 71,652 239.75 270.00 255.02 116B 1 Chuck, chuck tender (IM) 11 104,037 222.65 245.50 223.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 133,362 194.00 220.70 198.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 13,311 410.00 475.00 430.70 130 4 Chuck, short rib 11 35,770 315.00 340.00 321.23 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 51,562 227.00 241.00 228.62 168 1 Round, top inside round 9 24,142 208.37 227.28 217.54 168 3 Round, top inside round 8 46,329 222.00 248.00 226.02 169 5 Round, top inside, denuded 6 9,590 248.14 270.00 257.33

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 83,765 193.00 215.82 211.12 171B 3 Round, outside round 22 139,470 224.00 245.50 230.07 171C 3 Round, eye of round (IM) 12 38,202 240.00 265.00 246.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 44,318 369.86 450.00 394.73 175 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 19 14,023 420.00 458.00 425.26 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 14 33,807 247.00 280.00 263.65 185A 4 Loin, bottom sirloin, flap 13 71,613 350.00 390.00 360.74 185B 1 Loin, ball-tip, bnls, heavy 9 18,578 240.00 266.00 247.75 185C 1 Loin, sirloin, tri-tip (IM) 9 51,357 265.00 303.00 271.08 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 71,462 969.00 1099.00 999.39 191A 4 Loin, butt tender, trimmed 8 4,719 950.00 1050.00 1020.78 193 4 Flank, flank steak (IM) 12 50,608 339.90 383.40 343.54 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 12,222 79.61 103.50 85.67 121D 4 Plate, Inside Skirt (IM) 19 33,117 314.79 339.61 320.62 121C 4 Plate, Outside Skirt (IM) 30 309,637 367.50 425.00 378.03 121E 6 Outside Skirt, pld (IM) 4 6,074 504.75 595.00 509.09

Cap, Wedge Meat & (IM) Lean 31 152,719 243.79 270.00 249.58

Pectoral Meat 25 59,075 254.00 280.74 266.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 136,455 149.00 175.00 158.00 Ground Beef 75% Ground Beef 81% 22 104,427 167.04 197.00 178.24 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 11 51,287 221.35 258.50 238.89 Ground Beef Chuck 80% 12 67,845 187.20 200.83 190.07 Ground Beef Round 85% 6 27,579 216.00 229.03 226.45 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 7 108,940 183.75 207.00 203.99 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 25 827,226 92.00 115.00 95.82 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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