USDA Boxed Beef Cutout Midday Prices for December 5

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: 253.87 237.78 Change from prior day: (0.55) (2.48) ------------------------------------------------------------------------------- Choice/Select spread: 16.10

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 413.01 339.57

Primal Chuck 216.35 208.84

Primal Round 237.06 237.98

Primal Loin 294.59 268.92

Primal Brisket 209.22 206.31

Primal Short Plate 177.00 176.99

Primal Flank 123.02 120.17 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/04 89 31 15 25 161 254.42 240.26 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 256.42 243.38 -------------------------------------------------------------------------------- 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 43.65 loads 1,745,880 pounds

Select Cuts 37.44 loads 1,497,673 pounds

Trimmings 12.17 loads 486,796 pounds

Ground Beef 27.32 load 1,092,956 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 26 299,076 786.15 825.37 798.03 112A 3 Rib, ribeye, bnls, light 7 3,190 889.25 915.00 910.91 112A 3 Rib, ribeye, bnls, heavy 9 12,934 880.00 895.00 883.79 113C 1 Chuck, semi-bnls, neck/off 5 8,920 261.00 287.00 273.51 114 1 Chuck, shoulder clod 11 51,978 252.00 270.50 254.34 114A 3 Chuck, shoulder clod, trmd 14 92,731 261.00 285.00 272.87 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 19,605 370.00 378.00 373.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 162,055 299.23 348.01 320.75 116B 1 Chuck, chuck tender (IM) 9 17,919 317.00 335.00 324.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 58,424 310.00 334.00 323.78 120A 3 Brisket, point/off, bnls 7 5,790 545.00 555.00 551.54 123A 3 Short Plate, short rib 6 4,474 557.92 610.00 593.68 130 4 Chuck, short rib 12 34,764 354.00 391.25 359.24 160 1 Round, bone-in 3 3,822 285.00 300.00 292.48 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 26 78,936 324.25 340.00 329.88 168 1 Round, top inside round 12 32,573 284.63 315.37 297.04 168 3 Round, top inside round 4 10,790 304.00 312.00 309.59 169 5 Round, top inside, denuded 15 85,952 349.80 374.00 352.71

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 60,302 290.00 323.00 295.26 171C 3 Round, eye of round (IM) 29 105,027 338.25 360.37 349.70 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 90,764 524.40 576.25 538.78 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 20,876 485.00 486.00 485.80 180 3 Loin, strip, bnls, 0x1 43 158,702 516.64 568.00 543.79 184 1 Loin, top butt, bnls, heavy 5 6,828 350.00 353.00 350.93 184 3 Loin, top butt, boneless 13 37,356 372.00 398.00 376.09 185A 4 Loin, bottom sirloin, flap 15 29,890 417.00 444.00 420.00 185B 1 Loin, ball-tip, bnls, heavy 9 21,174 301.00 324.00 309.93 185C 1 Loin, sirloin, tri-tip (IM) 4 1,593 339.92 367.00 355.09 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 49,375 1050.00 1221.92 1155.36 191A 4 Loin, butt tender, trimmed 5 4,264 1073.00 1141.00 1117.56 193 4 Flank, flank steak (IM) 6 13,452 457.80 475.00 460.42 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 6 27,388 611.00 762.25 679.32 112A 3 Rib, ribeye, bnls, heavy 7 61,252 640.00 761.25 679.09 113C 1 Chuck, semi-bnls, neck/off 3 36,457 250.59 270.00 250.75 114 1 Chuck, shoulder clod 6 30,470 244.37 269.66 255.82 114A 3 Chuck, shoulder clod, trmd 0 0 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 7,145 365.00 365.00 365.00 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 32 866,735 290.00 345.00 293.85 116B 1 Chuck, chuck tender (IM) 3 3,402 315.75 335.00 325.23

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 9,084 318.27 325.00 324.55 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 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 6 26,342 301.00 306.70 303.02 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 3 29,612 300.00 314.00 309.00 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 135,403 402.00 445.00 418.37 175 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 7 14,205 435.00 486.25 454.97 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 3 2,167 319.15 350.00 348.95 185A 4 Loin, bottom sirloin, flap 4 27,676 403.00 436.00 406.09 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 3 2,709 325.80 340.00 331.48 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 3 24,019 438.88 459.63 439.68 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 3,163 119.63 191.00 146.61 121D 4 Plate, Inside Skirt (IM) 13 64,918 424.50 456.25 440.46 121C 4 Plate, Outside Skirt (IM) 14 26,110 550.50 610.50 575.80 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 23 70,989 360.00 388.00 361.57

Pectoral Meat 15 40,261 366.10 407.00 374.37 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 538,026 210.00 243.50 212.66 Ground Beef 75% 0 0 Ground Beef 81% 9 32,652 266.00 290.00 268.78 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 27,318 357.60 357.60 357.60 Ground Beef Chuck 80% 7 29,715 254.00 295.00 260.77 Ground Beef Round 85% 6 24,125 317.00 336.00 327.57 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% 13 192,880 252.10 278.05 260.03 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 12 486,796 108.00 110.00 109.31 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.

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