USDA Boxed Beef Cutout Closing Prices for December 2

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: 256.36 243.66 Change from prior day: (1.12) (1.68) ------------------------------------------------------------------------------- Choice/Select spread: 12.70

Total Load Count (Cuts, Trimmings, Grids): 148 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 403.32 350.57

Primal Chuck 221.41 219.33

Primal Round 239.99 236.22

Primal Loin 301.67 277.94

Primal Brisket 209.60 207.67

Primal Short Plate 175.33 175.33

Primal Flank 124.16 121.78 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/01 29 20 11 16 76 257.48 245.34 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 256.92 244.22 -------------------------------------------------------------------------------- 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 53.34 loads 2,133,614 pounds

Select Cuts 52.44 loads 2,097,520 pounds

Trimmings 25.70 loads 1,027,826 pounds

Ground Beef 16.89 load 675,694 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 7 29,358 783.00 825.00 788.93 112A 3 Rib, ribeye, bnls, light 3 1,186 840.00 901.75 861.90 112A 3 Rib, ribeye, bnls, heavy 11 10,143 845.00 900.00 876.69 113C 1 Chuck, semi-bnls, neck/off 5 10,075 264.29 280.00 267.82 114 1 Chuck, shoulder clod 11 70,314 266.98 300.88 278.48 114A 3 Chuck, shoulder clod, trmd 35 424,136 265.00 305.00 273.16 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 5,968 355.00 390.00 368.38 114F 5 Chuck, clod tender (IM) 6 6,321 375.00 400.00 376.56 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 78,818 314.32 345.00 327.66 116B 1 Chuck, chuck tender (IM) 23 59,427 316.98 340.82 322.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 282,414 316.98 335.00 322.08 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 13 38,602 517.00 608.00 563.45 130 4 Chuck, short rib 19 18,353 341.00 390.00 369.77 160 1 Round, bone-in 3 4,702 282.00 300.00 286.73 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 51,476 323.00 345.34 339.09 168 1 Round, top inside round 12 51,734 289.67 312.00 298.90 168 3 Round, top inside round 13 94,364 301.65 323.00 313.83 169 5 Round, top inside, denuded 9 10,213 354.05 367.00 354.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 143,808 294.00 320.28 309.79 171C 3 Round, eye of round (IM) 15 33,142 337.00 368.00 342.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 209,496 523.00 570.00 542.29 175 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 7 7,533 549.29 579.00 551.60 184 1 Loin, top butt, bnls, heavy 5 2,323 338.92 377.28 364.00 184 3 Loin, top butt, boneless 9 5,080 365.00 400.00 376.68 185A 4 Loin, bottom sirloin, flap 9 17,846 417.00 453.00 420.11 185B 1 Loin, ball-tip, bnls, heavy 11 36,442 301.00 330.50 311.05 185C 1 Loin, sirloin, tri-tip (IM) 5 46,951 332.61 335.29 335.08 185D 4 Loin, tri-tip, pld (IM) 3 2,496 450.00 500.00 471.91 189A 4 Loin, tndrloin, trmd, heavy 5 8,329 1170.00 1233.90 1210.42 191A 4 Loin, butt tender, trimmed 6 25,110 1137.00 1205.00 1138.33 193 4 Flank, flank steak (IM) 13 17,924 448.61 480.00 458.48 ------------------------------------------------------------------------------- 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 16 46,386 617.76 709.00 646.00 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 13 23,571 663.76 760.70 714.57 113C 1 Chuck, semi-bnls, neck/off 5 4,796 265.98 300.23 275.48 114 1 Chuck, shoulder clod 3 6,839 263.76 280.82 273.14 114A 3 Chuck, shoulder clod, trmd 22 235,593 265.00 305.00 276.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 8,447 360.00 380.50 370.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 159,995 310.00 340.00 324.82 116B 1 Chuck, chuck tender (IM) 13 94,426 319.50 341.51 319.70

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 106,679 308.00 330.34 318.93 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 7,408 506.60 600.00 544.21 130 4 Chuck, short rib 3 2,847 354.50 355.00 354.65 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 23,358 319.00 345.34 324.30 168 1 Round, top inside round 3 28,116 277.56 312.00 282.89 168 3 Round, top inside round 10 48,116 296.00 326.83 309.34 169 5 Round, top inside, denuded 3 72,744 323.00 354.05 332.15

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 33,986 294.00 320.00 305.31 171C 3 Round, eye of round (IM) 13 49,074 338.00 355.34 342.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 9,757 440.60 495.00 476.85 175 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 17 21,963 430.09 482.28 463.73 184 1 Loin, top butt, bnls, heavy 18 532,229 310.00 325.00 311.57 184 3 Loin, top butt, boneless 23 127,360 315.73 356.00 323.75 185A 4 Loin, bottom sirloin, flap 10 58,720 398.00 440.00 405.45 185B 1 Loin, ball-tip, bnls, heavy 6 27,039 307.46 320.50 315.12 185C 1 Loin, sirloin, tri-tip (IM) 6 51,564 330.18 337.83 330.67 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 47,088 1067.50 1205.00 1130.22 191A 4 Loin, butt tender, trimmed 4 1,306 1115.00 1200.00 1123.01 193 4 Flank, flank steak (IM) 5 1,751 427.76 455.00 439.68 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 5,256 145.00 170.50 158.57 121D 4 Plate, Inside Skirt (IM) 15 27,496 410.46 454.00 436.62 121C 4 Plate, Outside Skirt (IM) 36 193,474 512.76 616.00 523.55 121E 6 Outside Skirt, pld (IM) 8 20,355 807.25 865.00 834.97

Cap, Wedge Meat & (IM) Lean 10 49,399 352.00 370.00 358.59

Pectoral Meat 13 53,470 364.00 400.00 365.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 99,836 223.00 250.00 229.55 Ground Beef 75% Ground Beef 81% 15 93,952 248.00 284.28 261.91 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 4,805 360.28 368.50 366.94 Ground Beef Chuck 80% 10 26,388 250.46 296.00 282.27 Ground Beef Round 85% 10 31,969 317.00 336.00 325.61 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% 27 96,080 262.09 289.80 271.53 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 30 924,626 111.00 119.11 114.28 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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