USDA Boxed Beef Cutout Closing Prices for December 13

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: 198.89 187.01 Change from prior day: (1.56) 0.39 ------------------------------------------------------------------------------- Choice/Select spread: 11.89

Total Load Count (Cuts, Trimmings, Grids): 134 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 337.28 293.69

Primal Chuck 164.42 161.05

Primal Round 173.14 170.84

Primal Loin 255.67 229.21

Primal Brisket 132.92 132.32

Primal Short Plate 129.06 132.44

Primal Flank 97.53 95.89 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/12 73 69 19 26 186 200.45 186.62 12/11 88 51 67 30 236 202.61 187.10 12/10 67 51 35 44 198 202.12 188.01 12/09 69 29 11 19 127 202.52 188.12 12/06 83 31 20 23 157 201.47 186.98 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.83 187.37 -------------------------------------------------------------------------------- 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 63.88 loads 2,555,238 pounds

Select Cuts 32.02 loads 1,280,780 pounds

Trimmings 21.76 loads 870,482 pounds

Ground Beef 16.25 load 650,122 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 33 127,843 650.00 807.00 683.54 112A 3 Rib, ribeye, bnls, light 6 23,958 682.00 801.00 691.05 112A 3 Rib, ribeye, bnls, heavy 17 36,697 682.00 810.00 719.50 113C 1 Chuck, semi-bnls, neck/off 12 74,555 206.00 228.00 213.74 114 1 Chuck, shoulder clod 12 61,769 205.00 219.04 214.57 114A 3 Chuck, shoulder clod, trmd 19 111,149 213.83 232.00 226.16 114D 3 Chuck, clod, top blade 8 6,247 270.75 301.00 285.51 114E 3 Chuck, clod, arm roast 3 2,074 270.50 280.00 272.08 114F 5 Chuck, clod tender (IM) 7 15,549 275.00 333.40 302.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 184,417 237.05 270.00 250.87 116B 1 Chuck, chuck tender (IM) 12 33,738 219.90 235.00 224.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 100,142 195.00 211.00 197.39 120A 3 Brisket, point/off, bnls 9 7,971 375.00 383.00 377.41 123A 3 Short Plate, short rib 5 9,177 475.00 506.50 491.98 130 4 Chuck, short rib 17 53,659 294.70 344.00 322.91 160 1 Round, bone-in 4 8,005 222.00 239.00 226.92 161 1 Round, boneless 4 4,293 240.00 249.00 241.71

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 162,659 227.00 244.00 235.77 168 1 Round, top inside round 16 78,349 202.00 225.00 214.73 168 3 Round, top inside round 21 128,632 223.83 235.00 228.22 169 5 Round, top inside, denuded 17 69,327 250.00 272.00 256.64

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,099 211.00 216.00 214.03 171B 3 Round, outside round 30 162,099 218.83 238.00 229.70 171C 3 Round, eye of round (IM) 36 82,449 240.00 265.00 250.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 33,564 440.00 495.00 448.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 28,154 395.00 405.00 400.34 180 3 Loin, strip, bnls, 0x1 39 190,763 453.00 495.00 465.13 184 1 Loin, top butt, bnls, heavy 6 16,570 245.00 268.50 245.17 184 3 Loin, top butt, boneless 17 82,293 266.90 292.00 273.15 185A 4 Loin, bottom sirloin, flap 34 236,993 341.00 376.00 360.43 185B 1 Loin, ball-tip, bnls, heavy 20 82,202 225.00 245.15 233.49 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 4,176 361.00 391.00 377.01 189A 4 Loin, tndrloin, trmd, heavy 27 65,852 1142.00 1350.00 1241.33 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 87,702 349.40 366.50 353.97 ------------------------------------------------------------------------------- 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 21 87,944 500.00 617.00 569.15 112A 3 Rib, ribeye, bnls, light 5 11,934 600.00 642.00 637.49 112A 3 Rib, ribeye, bnls, heavy 13 31,969 562.40 650.00 592.38 113C 1 Chuck, semi-bnls, neck/off 3 22,063 207.00 217.10 207.88 114 1 Chuck, shoulder clod 6 30,809 210.50 218.00 213.61 114A 3 Chuck, shoulder clod, trmd 10 69,701 220.25 230.00 225.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 43,167 252.00 265.00 253.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 215,629 230.97 258.00 241.37 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 46,103 197.69 222.70 198.83 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 9,288 428.75 491.00 450.08 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 3 1,549 235.10 238.00 236.70

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 15,073 230.25 241.00 235.19 168 1 Round, top inside round 5 5,196 207.65 222.39 215.27 168 3 Round, top inside round 3 6,614 221.00 232.00 229.69 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,282 205.00 219.45 214.93 171B 3 Round, outside round 12 57,614 215.29 240.00 218.90 171C 3 Round, eye of round (IM) 11 32,272 237.10 255.00 247.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 9,567 366.80 400.15 377.18 175 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 8 12,841 410.00 442.00 429.75 184 1 Loin, top butt, bnls, heavy 3 4,414 245.00 253.00 252.36 184 3 Loin, top butt, boneless 11 31,424 258.00 275.50 265.68 185A 4 Loin, bottom sirloin, flap 24 141,560 337.78 370.00 344.42 185B 1 Loin, ball-tip, bnls, heavy 7 65,267 216.44 235.00 222.72 185C 1 Loin, sirloin, tri-tip (IM) 3 7,877 262.96 289.00 268.36 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 22,728 1014.97 1050.00 1025.77 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 17,804 349.24 365.00 357.26 ------------------------------------------------------------------------------- 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 12,576 75.40 114.64 87.28 121D 4 Plate, Inside Skirt (IM) 15 51,745 315.50 355.00 330.32 121C 4 Plate, Outside Skirt (IM) 11 32,270 362.50 420.00 379.62 121E 6 Outside Skirt, pld (IM) 6 46,727 530.00 615.00 533.28

Cap, Wedge Meat & (IM) Lean 26 96,760 245.12 267.00 252.71

Pectoral Meat 11 33,340 253.00 272.00 258.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 30,919 156.45 169.50 165.30 Ground Beef 75% 0 0 Ground Beef 81% 12 54,705 172.00 194.00 180.13 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 10 37,301 251.00 265.00 258.22 Ground Beef Chuck 80% 17 343,920 179.00 201.21 187.44 Ground Beef Round 85% 5 67,790 226.60 236.00 230.09 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% 4 15,319 185.05 193.25 192.18 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 23 741,062 86.00 93.50 89.71 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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