USDA Boxed Beef Cutout Midday Prices for December 4

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: 254.95 240.97 Change from prior day: (1.46) (0.81) ------------------------------------------------------------------------------- Choice/Select spread: 13.98

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 404.17 344.82

Primal Chuck 218.23 214.74

Primal Round 238.10 238.19

Primal Loin 299.71 271.25

Primal Brisket 211.62 211.09

Primal Short Plate 177.89 177.89

Primal Flank 123.88 120.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/03 73 57 45 30 204 256.41 241.78 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 256.96 244.12 -------------------------------------------------------------------------------- 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 47.93 loads 1,917,370 pounds

Select Cuts 21.95 loads 877,914 pounds

Trimmings 5.15 loads 205,980 pounds

Ground Beef 10.50 load 420,192 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 15 8,521 807.00 844.75 827.13 112A 3 Rib, ribeye, bnls, light 5 2,449 850.00 930.00 912.58 112A 3 Rib, ribeye, bnls, heavy 40 18,136 850.00 899.00 871.64 113C 1 Chuck, semi-bnls, neck/off 7 60,265 243.00 280.00 250.93 114 1 Chuck, shoulder clod 3 4,532 260.25 271.00 263.30 114A 3 Chuck, shoulder clod, trmd 19 91,811 270.00 295.00 274.09 114D 3 Chuck, clod, top blade 6 16,845 330.98 364.50 337.64 114E 3 Chuck, clod, arm roast 5 1,882 351.00 405.05 377.33 114F 5 Chuck, clod tender (IM) 7 2,945 375.00 394.25 379.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 56 399,083 300.00 343.00 316.69 116B 1 Chuck, chuck tender (IM) 12 6,463 317.00 335.00 326.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 72,700 312.69 333.00 322.71 120A 3 Brisket, point/off, bnls 8 11,439 540.00 561.12 543.51 123A 3 Short Plate, short rib 16 12,300 551.00 591.00 569.59 130 4 Chuck, short rib 13 7,791 355.00 390.00 373.18 160 1 Round, bone-in 161 1 Round, boneless 5 3,608 299.00 310.00 299.37

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 80,707 309.98 345.00 323.39 168 1 Round, top inside round 41 57,503 284.00 316.00 302.03 168 3 Round, top inside round 9 17,024 293.00 327.00 301.47 169 5 Round, top inside, denuded 5 4,134 355.00 368.40 357.52

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 24 63,942 290.00 321.00 305.53 171C 3 Round, eye of round (IM) 27 15,267 343.00 361.00 349.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 1,694 535.00 570.00 548.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 5,256 485.00 540.00 494.84 180 3 Loin, strip, bnls, 0x1 51 222,925 510.50 581.00 515.54 184 1 Loin, top butt, bnls, heavy 9 17,066 345.00 371.00 346.34 184 3 Loin, top butt, boneless 31 80,618 350.00 386.00 354.09 185A 4 Loin, bottom sirloin, flap 37 70,629 415.00 436.00 421.03 185B 1 Loin, ball-tip, bnls, heavy 27 122,246 291.00 317.40 301.63 185C 1 Loin, sirloin, tri-tip (IM) 6 5,575 334.90 355.00 339.15 185D 4 Loin, tri-tip, pld (IM) 5 3,929 467.00 481.00 470.75 189A 4 Loin, tndrloin, trmd, heavy 42 60,962 1100.00 1249.25 1142.66 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 14,313 432.50 475.00 458.84 ------------------------------------------------------------------------------- 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 4 5,484 635.00 709.00 693.19 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 3 13,125 649.47 734.25 665.40 113C 1 Chuck, semi-bnls, neck/off 3 14,078 249.00 262.12 252.76 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 6 102,130 260.46 289.98 268.81 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 20 194,448 298.77 335.00 305.77 116B 1 Chuck, chuck tender (IM) 3 4,244 325.00 339.00 335.54

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 8,120 316.00 335.00 316.99 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 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 168 1 Round, top inside round 168 3 Round, top inside round 9 5,491 310.00 319.00 316.59 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 7 60,327 293.81 310.00 297.96 171C 3 Round, eye of round (IM) 6 13,050 341.00 355.00 346.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 6 11,071 453.75 465.00 458.75 184 1 Loin, top butt, bnls, heavy 5 5,834 310.00 330.00 314.69 184 3 Loin, top butt, boneless 10 21,018 319.15 335.00 327.56 185A 4 Loin, bottom sirloin, flap 8 106,167 391.90 415.00 401.23 185B 1 Loin, ball-tip, bnls, heavy 18 68,106 291.00 320.00 303.10 185C 1 Loin, sirloin, tri-tip (IM) 6 12,032 331.65 353.00 338.74 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 17,196 1036.47 1240.00 1084.38 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,563 432.50 469.00 450.16 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 3 15,648 440.00 448.00 445.00 121C 4 Plate, Outside Skirt (IM) 6 23,353 565.00 607.00 567.23 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 17 39,704 340.27 370.00 360.68

Pectoral Meat 19 181,390 355.00 390.00 371.47 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 34 177,513 221.46 248.22 231.55 Ground Beef 75% Ground Beef 81% 11 30,363 265.00 279.00 268.88 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 5,743 361.00 368.50 367.29 Ground Beef Chuck 80% 10 100,658 273.93 297.00 280.24 Ground Beef Round 85% 3 18,043 320.00 335.00 334.34 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% 4 25,700 275.25 290.05 285.55 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 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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