USDA Boxed Beef Cutout Closing Prices for December 3

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: 256.41 241.78 Change from prior day: 0.05 (1.88) ------------------------------------------------------------------------------- Choice/Select spread: 14.63

Total Load Count (Cuts, Trimmings, Grids): 204 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 404.05 347.44

Primal Chuck 219.77 216.18

Primal Round 239.12 237.03

Primal Loin 304.79 274.59

Primal Brisket 210.31 208.26

Primal Short Plate 174.76 174.76

Primal Flank 123.78 120.26 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/02 53 52 26 17 148 256.36 243.66 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 257.05 244.50 -------------------------------------------------------------------------------- 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 72.82 loads 2,912,967 pounds

Select Cuts 56.58 loads 2,263,012 pounds

Trimmings 44.72 loads 1,788,711 pounds

Ground Beef 30.29 load 1,211,519 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 43 73,929 785.00 846.25 796.21 112A 3 Rib, ribeye, bnls, light 17 18,545 838.00 915.00 886.45 112A 3 Rib, ribeye, bnls, heavy 74 72,622 806.46 903.00 844.58 113C 1 Chuck, semi-bnls, neck/off 8 32,118 264.08 291.75 269.20 114 1 Chuck, shoulder clod 17 67,065 260.25 295.00 270.70 114A 3 Chuck, shoulder clod, trmd 71 376,815 265.00 301.75 275.72 114D 3 Chuck, clod, top blade 4 9,106 335.13 351.55 342.47 114E 3 Chuck, clod, arm roast 7 29,679 340.50 400.50 348.45 114F 5 Chuck, clod tender (IM) 13 15,353 376.50 403.00 387.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 100 205,615 315.00 351.75 330.02 116B 1 Chuck, chuck tender (IM) 18 27,078 317.25 340.25 322.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 84 161,443 310.00 338.00 328.39 120A 3 Brisket, point/off, bnls 11 5,559 550.00 561.52 556.70 123A 3 Short Plate, short rib 23 29,283 549.55 610.00 580.55 130 4 Chuck, short rib 51 37,246 355.00 391.25 377.90 160 1 Round, bone-in 161 1 Round, boneless 4 3,486 297.00 310.00 301.50

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 79 102,198 318.20 346.00 332.43 168 1 Round, top inside round 52 56,143 290.00 316.00 306.88 168 3 Round, top inside round 31 181,066 291.00 318.00 301.40 169 5 Round, top inside, denuded 14 24,434 348.25 374.00 354.16

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 13,590 281.00 300.00 292.91 171B 3 Round, outside round 56 280,595 279.25 322.70 300.14 171C 3 Round, eye of round (IM) 67 73,882 338.25 370.00 344.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 36 181,651 523.29 571.00 545.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 17,226 460.00 526.00 481.42 180 3 Loin, strip, bnls, 0x1 75 70,970 532.00 581.00 553.02 184 1 Loin, top butt, bnls, heavy 17 16,644 345.64 382.75 353.79 184 3 Loin, top butt, boneless 48 34,512 360.00 395.00 377.07 185A 4 Loin, bottom sirloin, flap 45 124,349 415.75 460.50 424.22 185B 1 Loin, ball-tip, bnls, heavy 37 61,910 298.70 330.00 308.22 185C 1 Loin, sirloin, tri-tip (IM) 10 56,356 335.75 364.00 340.29 185D 4 Loin, tri-tip, pld (IM) 16 15,394 460.00 492.50 468.20 189A 4 Loin, tndrloin, trmd, heavy 55 37,775 1186.00 1300.50 1222.60 191A 4 Loin, butt tender, trimmed 4 20,160 1137.00 1141.00 1138.51 193 4 Flank, flank steak (IM) 21 20,881 434.21 492.00 463.41 ------------------------------------------------------------------------------- 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 98,614 604.82 709.00 611.51 112A 3 Rib, ribeye, bnls, light 9 19,711 643.00 775.00 700.53 112A 3 Rib, ribeye, bnls, heavy 12 27,400 670.30 775.34 700.82 113C 1 Chuck, semi-bnls, neck/off 12 85,796 254.50 280.00 267.14 114 1 Chuck, shoulder clod 7 13,132 262.00 278.38 272.11 114A 3 Chuck, shoulder clod, trmd 28 127,708 259.74 296.00 275.46 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 3,140 368.00 420.50 375.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 412,381 300.30 345.00 312.31 116B 1 Chuck, chuck tender (IM) 10 24,582 319.60 330.00 323.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 22,350 318.64 340.81 328.82 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 11 20,685 335.00 385.00 351.57 160 1 Round, bone-in 161 1 Round, boneless 4 5,053 297.25 310.00 304.98

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 22,303 326.00 336.00 329.50 168 1 Round, top inside round 12 15,335 289.72 312.00 300.48 168 3 Round, top inside round 14 94,393 297.00 315.25 302.53 169 5 Round, top inside, denuded 5 5,172 355.00 366.75 358.19

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 12,002 265.00 307.00 272.01 171B 3 Round, outside round 23 118,156 285.00 320.34 307.47 171C 3 Round, eye of round (IM) 22 94,884 320.68 360.00 336.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 48,928 426.46 486.75 441.35 175 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 23 22,426 459.00 479.25 463.76 184 1 Loin, top butt, bnls, heavy 15 183,428 307.00 330.00 310.21 184 3 Loin, top butt, boneless 36 350,599 319.15 360.00 320.76 185A 4 Loin, bottom sirloin, flap 8 26,928 402.50 426.00 407.78 185B 1 Loin, ball-tip, bnls, heavy 11 76,265 298.70 315.00 301.28 185C 1 Loin, sirloin, tri-tip (IM) 7 22,925 331.65 350.00 334.26 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 5 22,434 1047.00 1240.00 1062.96 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 25,041 434.21 480.00 438.27 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 8,853 118.68 175.00 138.23 121D 4 Plate, Inside Skirt (IM) 24 57,221 422.00 457.75 443.74 121C 4 Plate, Outside Skirt (IM) 20 25,715 525.00 612.75 572.53 121E 6 Outside Skirt, pld (IM) 5 12,889 778.00 865.00 798.56

Cap, Wedge Meat & (IM) Lean 48 272,000 350.00 391.75 361.12

Pectoral Meat 18 37,421 358.53 396.25 373.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 35 240,652 216.95 258.00 228.97 Ground Beef 75% Ground Beef 81% 71 269,273 250.86 289.58 269.04 Ground Beef 85% Ground Beef 90% Ground Beef 93% 22 51,983 360.00 370.00 367.99 Ground Beef Chuck 80% 31 187,625 273.00 305.00 289.29 Ground Beef Round 85% 35 118,222 306.62 336.00 333.55 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% 18 103,400 264.80 284.00 269.78 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 47 1,705,911 109.00 116.00 110.13 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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