USDA Boxed Beef Cutout Closing Prices for December 4

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: 203.30 190.04 Change from prior day: 0.30 0.09 ------------------------------------------------------------------------------- Choice/Select spread: 13.26

Total Load Count (Cuts, Trimmings, Grids): 155 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 357.22 292.92

Primal Chuck 168.79 166.74

Primal Round 173.33 172.52

Primal Loin 258.23 233.05

Primal Brisket 133.79 134.41

Primal Short Plate 130.73 133.36

Primal Flank 100.67 98.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/03 80 60 30 18 188 203.00 189.95 12/02 34 18 5 8 65 203.06 191.48 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.58 190.22 -------------------------------------------------------------------------------- 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 75.88 loads 3,035,038 pounds

Select Cuts 37.71 loads 1,508,319 pounds

Trimmings 7.97 loads 318,628 pounds

Ground Beef 33.33 load 1,333,042 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 54 219,428 677.90 807.00 726.20 112A 3 Rib, ribeye, bnls, light 9 8,398 813.00 875.00 838.92 112A 3 Rib, ribeye, bnls, heavy 96 136,442 768.90 854.00 789.19 113C 1 Chuck, semi-bnls, neck/off 12 39,548 212.38 227.00 215.34 114 1 Chuck, shoulder clod 13 43,135 213.84 225.22 216.15 114A 3 Chuck, shoulder clod, trmd 65 180,688 214.00 237.50 226.91 114D 3 Chuck, clod, top blade 7 3,614 261.68 285.00 274.88 114E 3 Chuck, clod, arm roast 9 19,709 275.00 285.00 282.45 114F 5 Chuck, clod tender (IM) 16 10,748 325.00 355.55 343.53 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 95 231,750 239.05 282.50 257.23 116B 1 Chuck, chuck tender (IM) 44 30,877 222.00 234.00 226.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 115 275,945 195.00 215.00 200.05 120A 3 Brisket, point/off, bnls 15 9,407 360.00 386.00 372.36 123A 3 Short Plate, short rib 54 61,147 439.80 506.00 450.73 130 4 Chuck, short rib 52 43,566 316.00 359.84 335.57 160 1 Round, bone-in 4 9,265 228.00 235.00 233.33 161 1 Round, boneless 4 3,254 235.30 245.00 240.55

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 83 106,307 228.00 246.00 233.03 168 1 Round, top inside round 74 199,463 209.96 225.00 214.46 168 3 Round, top inside round 31 221,851 219.69 241.00 224.95 169 5 Round, top inside, denuded 21 22,852 253.00 276.50 258.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 10,583 193.00 232.00 201.48 171B 3 Round, outside round 58 152,161 222.38 264.00 230.79 171C 3 Round, eye of round (IM) 68 123,622 240.00 279.00 250.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 35,557 442.00 484.50 456.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 17 19,206 405.00 459.00 412.42 180 3 Loin, strip, bnls, 0x1 76 83,730 450.00 505.00 476.48 184 1 Loin, top butt, bnls, heavy 22 18,460 245.00 270.00 253.25 184 3 Loin, top butt, boneless 59 61,417 274.28 293.00 282.91 185A 4 Loin, bottom sirloin, flap 46 66,331 362.38 400.00 371.86 185B 1 Loin, ball-tip, bnls, heavy 39 47,658 233.00 260.00 244.99 185C 1 Loin, sirloin, tri-tip (IM) 16 45,627 285.00 322.00 290.68 185D 4 Loin, tri-tip, pld (IM) 22 9,034 400.00 426.00 410.05 189A 4 Loin, tndrloin, trmd, heavy 56 56,287 1160.00 1351.00 1262.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 30 50,326 344.00 396.00 366.30 ------------------------------------------------------------------------------- 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 9 80,756 573.84 630.00 587.68 112A 3 Rib, ribeye, bnls, light 13 9,661 600.00 635.00 628.62 112A 3 Rib, ribeye, bnls, heavy 23 57,667 576.00 681.28 612.18 113C 1 Chuck, semi-bnls, neck/off 9 13,056 211.75 225.00 218.89 114 1 Chuck, shoulder clod 11 25,201 206.00 221.93 211.74 114A 3 Chuck, shoulder clod, trmd 11 26,646 222.00 225.00 224.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 11 14,266 279.50 285.00 280.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 153,018 241.00 265.00 249.46 116B 1 Chuck, chuck tender (IM) 18 35,486 212.78 239.00 221.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 77,626 194.00 221.12 200.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 4,448 428.75 475.00 442.09 130 4 Chuck, short rib 7 9,757 316.00 340.00 324.28 160 1 Round, bone-in 161 1 Round, boneless 4 4,876 235.75 247.00 241.17

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 87,191 225.75 240.00 227.97 168 1 Round, top inside round 29 80,972 205.00 222.00 211.89 168 3 Round, top inside round 14 48,062 213.60 235.00 221.74 169 5 Round, top inside, denuded 7 10,907 256.00 258.00 256.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 33,254 205.00 226.67 207.00 171B 3 Round, outside round 22 74,217 217.00 240.00 228.17 171C 3 Round, eye of round (IM) 24 54,832 234.07 265.00 241.61 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 16,359 402.38 440.00 421.73 175 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 28 29,295 372.00 450.16 420.24 184 1 Loin, top butt, bnls, heavy 17 32,050 242.43 260.00 247.79 184 3 Loin, top butt, boneless 20 29,740 260.24 288.00 270.88 185A 4 Loin, bottom sirloin, flap 9 46,337 344.73 376.00 352.84 185B 1 Loin, ball-tip, bnls, heavy 10 22,436 240.00 252.00 247.84 185C 1 Loin, sirloin, tri-tip (IM) 8 35,959 290.00 315.00 295.15 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 28 103,354 975.00 1092.00 1006.19 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 6,185 355.00 387.51 364.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 50,395 79.00 111.76 84.62 121D 4 Plate, Inside Skirt (IM) 40 160,553 305.00 335.00 313.78 121C 4 Plate, Outside Skirt (IM) 19 23,006 385.00 440.00 403.32 121E 6 Outside Skirt, pld (IM) 6 2,809 526.00 625.00 571.22

Cap, Wedge Meat & (IM) Lean 57 99,241 248.65 280.00 256.97

Pectoral Meat 45 82,557 247.00 280.00 267.37 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 58 213,248 149.48 196.00 167.50 Ground Beef 75% Ground Beef 81% 105 459,744 170.00 206.00 185.71 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 71,802 249.00 260.28 255.92 Ground Beef Chuck 80% 41 130,315 179.93 203.00 195.54 Ground Beef Round 85% 40 210,883 207.00 238.00 233.80 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% 9 71,992 185.00 206.00 203.57 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 10 318,628 96.00 115.85 105.03 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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