USDA Boxed Beef Cutout Closing Prices for December 17

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: 198.43 188.78 Change from prior day: (1.54) 0.37 ------------------------------------------------------------------------------- Choice/Select spread: 9.66

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 324.56 281.88

Primal Chuck 170.99 169.46

Primal Round 175.95 175.14

Primal Loin 246.96 225.97

Primal Brisket 135.26 136.94

Primal Short Plate 130.49 133.48

Primal Flank 98.37 97.02 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/16 66 31 12 15 125 199.97 188.41 12/13 64 32 22 16 134 198.89 187.01 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 200.81 187.43 -------------------------------------------------------------------------------- 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 54.44 loads 2,177,536 pounds

Select Cuts 35.40 loads 1,416,007 pounds

Trimmings 11.50 loads 459,898 pounds

Ground Beef 11.55 load 462,175 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 20 112,750 575.00 739.35 608.22 112A 3 Rib, ribeye, bnls, light 9 107,151 636.00 775.00 640.22 112A 3 Rib, ribeye, bnls, heavy 22 67,678 662.72 810.00 691.81 113C 1 Chuck, semi-bnls, neck/off 5 13,957 219.00 231.00 220.81 114 1 Chuck, shoulder clod 9 53,046 208.00 219.70 212.12 114A 3 Chuck, shoulder clod, trmd 21 94,713 210.00 240.03 226.92 114D 3 Chuck, clod, top blade 9 7,540 242.64 285.00 265.68 114E 3 Chuck, clod, arm roast 5 18,809 275.85 285.00 282.05 114F 5 Chuck, clod tender (IM) 8 15,035 265.00 350.00 299.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 56,133 242.05 270.28 258.83 116B 1 Chuck, chuck tender (IM) 21 75,632 222.00 241.00 233.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 142,816 195.00 220.00 203.41 120A 3 Brisket, point/off, bnls 15 11,549 357.00 404.00 365.34 123A 3 Short Plate, short rib 16 29,923 439.94 510.00 460.78 130 4 Chuck, short rib 20 39,472 316.50 366.00 329.58 160 1 Round, bone-in 8 20,981 220.00 241.00 224.80 161 1 Round, boneless 4 11,167 219.00 229.00 220.39

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 31 92,204 230.00 255.00 240.04 168 1 Round, top inside round 18 53,360 215.00 228.28 219.28 168 3 Round, top inside round 17 68,252 224.92 242.00 230.81 169 5 Round, top inside, denuded 5 9,124 260.00 270.00 266.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 4,160 216.21 221.73 219.07 171B 3 Round, outside round 35 194,146 218.00 244.00 231.69 171C 3 Round, eye of round (IM) 29 50,402 240.00 279.00 257.15 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 14,198 438.51 481.00 451.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 4,847 395.00 445.00 424.80 180 3 Loin, strip, bnls, 0x1 34 139,051 430.00 506.00 469.38 184 1 Loin, top butt, bnls, heavy 5 3,589 245.00 260.00 248.46 184 3 Loin, top butt, boneless 14 48,197 260.00 293.00 273.10 185A 4 Loin, bottom sirloin, flap 23 43,060 350.00 399.00 363.45 185B 1 Loin, ball-tip, bnls, heavy 10 130,151 220.00 241.50 227.37 185C 1 Loin, sirloin, tri-tip (IM) 13 17,794 280.00 322.00 288.84 185D 4 Loin, tri-tip, pld (IM) 9 8,869 390.00 418.00 402.82 189A 4 Loin, tndrloin, trmd, heavy 17 182,589 1050.00 1301.00 1064.55 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 19 31,335 343.81 380.00 352.73 ------------------------------------------------------------------------------- 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 20 20,137 518.00 586.00 545.84 112A 3 Rib, ribeye, bnls, light 9 23,639 540.00 634.65 568.43 112A 3 Rib, ribeye, bnls, heavy 21 81,242 539.50 650.00 558.20 113C 1 Chuck, semi-bnls, neck/off 4 7,761 213.50 214.50 214.41 114 1 Chuck, shoulder clod 5 61,513 201.00 220.00 215.78 114A 3 Chuck, shoulder clod, trmd 5 28,925 215.00 233.00 230.47 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,167 255.00 301.50 266.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 107,179 237.05 263.00 253.33 116B 1 Chuck, chuck tender (IM) 9 23,892 221.50 240.00 226.46

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 71,235 195.00 222.70 202.31 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 8,640 410.00 470.00 428.29 130 4 Chuck, short rib 7 3,202 295.00 340.00 324.97 160 1 Round, bone-in 161 1 Round, boneless 4 8,961 219.00 247.00 225.57

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 162,084 231.00 246.00 235.52 168 1 Round, top inside round 8 35,478 211.00 227.00 218.87 168 3 Round, top inside round 10 64,200 221.50 241.00 227.28 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 12,028 207.00 216.00 211.12 171B 3 Round, outside round 11 63,110 221.00 242.00 230.74 171C 3 Round, eye of round (IM) 14 46,425 243.17 267.00 255.39 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 49,480 359.00 441.00 373.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 11 8,109 419.92 451.00 430.75 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 14 27,719 259.50 275.00 269.14 185A 4 Loin, bottom sirloin, flap 8 77,431 345.75 370.00 353.30 185B 1 Loin, ball-tip, bnls, heavy 9 14,990 219.00 240.00 233.64 185C 1 Loin, sirloin, tri-tip (IM) 5 64,888 255.44 291.47 261.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 112,530 901.50 1010.03 947.50 191A 4 Loin, butt tender, trimmed 7 14,018 938.00 1015.00 972.64 193 4 Flank, flank steak (IM) 6 31,927 339.95 363.00 341.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 10,150 71.00 105.00 99.79 121D 4 Plate, Inside Skirt (IM) 27 77,926 321.36 340.00 325.00 121C 4 Plate, Outside Skirt (IM) 18 14,776 367.50 417.00 377.51 121E 6 Outside Skirt, pld (IM) 7 23,264 528.49 573.75 542.51

Cap, Wedge Meat & (IM) Lean 26 32,162 250.00 284.28 257.38

Pectoral Meat 20 34,771 257.30 282.00 267.43 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 73,907 164.73 187.00 177.26 Ground Beef 75% Ground Beef 81% 16 82,920 175.58 205.00 179.36 Ground Beef 85% Ground Beef 90% Ground Beef 93% 7 2,763 250.00 275.28 265.56 Ground Beef Chuck 80% 6 24,670 197.85 211.00 202.03 Ground Beef Round 85% 10 53,947 227.00 241.00 235.71 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 33,000 177.05 211.00 201.77 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 175,998 91.00 99.93 95.15 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE