USDA Boxed Beef Cutout Midday Prices for December 1

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: 258.55 246.53 Change from prior day: 1.15 0.68 ------------------------------------------------------------------------------- Choice/Select spread: 12.01

Total Load Count (Cuts, Trimmings, Grids): 26 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 399.43 346.08

Primal Chuck 227.44 225.80

Primal Round 241.81 239.72

Primal Loin 303.14 280.27

Primal Brisket 209.63 210.17

Primal Short Plate 177.22 177.22

Primal Flank 123.75 119.75 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/28 38 11 7 11 68 257.40 245.85 11/26 72 30 38 53 194 257.13 244.00 11/25 75 41 16 22 154 256.87 243.67 11/24 57 27 14 26 123 255.70 242.25 11/21 55 29 16 21 122 255.22 241.93 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 256.47 243.54 -------------------------------------------------------------------------------- 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 10.26 loads 410,435 pounds

Select Cuts 5.68 loads 227,086 pounds

Trimmings 1.04 loads 41,400 pounds

Ground Beef 9.16 load 366,589 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 6 12,225 762.60 810.00 780.42 112A 3 Rib, ribeye, bnls, light 3 3,313 900.00 900.00 900.00 112A 3 Rib, ribeye, bnls, heavy 4 3,206 861.00 870.00 868.14 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 10,254 266.00 281.05 277.28 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 8,607 368.70 450.00 403.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 44,209 330.68 353.00 335.01 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 29,766 320.00 336.54 324.13 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 18 29,326 570.00 599.25 574.73 130 4 Chuck, short rib 12 16,838 355.00 390.00 363.71 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 10,631 330.00 339.27 331.40 168 1 Round, top inside round 6 20,954 303.00 310.13 305.07 168 3 Round, top inside round 4 12,226 309.68 318.13 312.95 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 4 5,272 308.68 317.37 311.37 171C 3 Round, eye of round (IM) 3 10,016 340.00 355.00 352.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 16,846 525.00 560.70 540.79 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 5,582 468.93 490.00 487.12 180 3 Loin, strip, bnls, 0x1 5 6,040 524.00 550.00 540.68 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 43,597 350.00 381.00 368.37 185A 4 Loin, bottom sirloin, flap 10 15,755 411.65 459.25 430.98 185B 1 Loin, ball-tip, bnls, heavy 6 8,154 308.93 330.00 324.20 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 3,500 456.05 480.00 460.14 ------------------------------------------------------------------------------- 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 3 2,832 612.11 639.00 617.33 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 6 15,437 672.81 750.00 704.64 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 3,507 281.25 295.00 286.49 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) 6 26,464 360.00 385.00 372.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 27,369 322.48 342.10 324.64 116B 1 Chuck, chuck tender (IM) 0 0

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 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 0 0 167A 4 Round, knuckle, peeled 0 0 168 1 Round, top inside round 0 0 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 3 12,355 306.60 320.00 307.01 171C 3 Round, eye of round (IM) 3 6,950 357.59 378.10 365.26 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 4,100 444.40 468.46 458.74 175 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 4 2,703 450.00 481.00 455.83 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 3 12,113 333.41 366.75 353.65 185A 4 Loin, bottom sirloin, flap 3 8,167 407.94 450.00 414.38 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 0 0 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 6 8,105 435.00 450.00 448.15 121C 4 Plate, Outside Skirt (IM) 6 4,256 565.00 611.00 573.51 121E 6 Outside Skirt, pld (IM) 3 6,890 825.00 858.56 826.00

Cap, Wedge Meat & (IM) Lean 9 62,304 352.00 386.75 361.94

Pectoral Meat 5 6,633 368.39 400.00 385.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% Ground Beef 75% 0 0 Ground Beef 81% 4 72,670 259.60 287.00 266.08 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 5 58,024 283.00 296.00 289.98 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 81% 6 79,200 267.15 298.00 293.68 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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