USDA Boxed Beef Cutout Midday Prices for December 9

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: 251.65 237.09 Change from prior day: (0.33) 1.73 ------------------------------------------------------------------------------- Choice/Select spread: 14.56

Total Load Count (Cuts, Trimmings, Grids): 67 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 401.35 342.69

Primal Chuck 214.49 211.06

Primal Round 233.61 232.36

Primal Loin 296.23 265.68

Primal Brisket 210.48 210.44

Primal Short Plate 176.46 176.46

Primal Flank 124.76 122.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/08 46 30 18 21 115 251.98 235.36 12/05 79 62 16 50 207 252.54 236.69 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 254.34 239.55 -------------------------------------------------------------------------------- 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 38.78 loads 1,551,215 pounds

Select Cuts 15.97 loads 638,678 pounds

Trimmings 1.12 loads 44,800 pounds

Ground Beef 10.89 load 435,558 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 17 60,568 780.00 841.75 796.75 112A 3 Rib, ribeye, bnls, light 5 11,843 882.00 915.00 883.13 112A 3 Rib, ribeye, bnls, heavy 11 64,685 805.00 898.00 817.74 113C 1 Chuck, semi-bnls, neck/off 4 5,308 259.00 300.19 265.83 114 1 Chuck, shoulder clod 6 25,723 260.00 265.00 261.31 114A 3 Chuck, shoulder clod, trmd 14 68,581 261.00 297.00 270.92 114D 3 Chuck, clod, top blade 4 8,552 330.00 360.40 341.71 114E 3 Chuck, clod, arm roast 8 10,521 330.00 381.00 349.54 114F 5 Chuck, clod tender (IM) 8 4,512 371.60 405.00 388.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 90,010 281.00 350.60 317.13 116B 1 Chuck, chuck tender (IM) 8 20,943 295.46 328.00 322.72

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 143,044 319.25 337.00 325.00 120A 3 Brisket, point/off, bnls 10 12,164 544.66 574.42 549.83 123A 3 Short Plate, short rib 8 10,701 550.00 613.00 571.67 130 4 Chuck, short rib 10 25,146 340.00 390.00 366.16 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 64,620 315.00 340.19 326.87 168 1 Round, top inside round 10 33,200 273.55 322.00 281.55 168 3 Round, top inside round 8 64,225 289.66 314.00 292.58 169 5 Round, top inside, denuded 11 55,234 338.94 360.19 348.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 11 43,095 286.64 310.00 296.89 171C 3 Round, eye of round (IM) 29 46,441 325.00 360.00 346.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 201,086 539.91 569.42 543.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 2,249 485.00 485.00 485.00 180 3 Loin, strip, bnls, 0x1 24 58,418 540.00 574.00 554.23 184 1 Loin, top butt, bnls, heavy 4 11,480 333.00 360.00 345.34 184 3 Loin, top butt, boneless 18 69,615 347.61 400.00 372.49 185A 4 Loin, bottom sirloin, flap 15 43,357 419.00 459.25 433.27 185B 1 Loin, ball-tip, bnls, heavy 8 38,713 300.75 310.00 308.05 185C 1 Loin, sirloin, tri-tip (IM) 6 21,886 336.65 350.00 338.78 185D 4 Loin, tri-tip, pld (IM) 3 4,964 467.50 507.00 477.41 189A 4 Loin, tndrloin, trmd, heavy 12 32,668 1120.00 1195.00 1142.94 191A 4 Loin, butt tender, trimmed 5 5,265 1145.60 1255.00 1146.95 193 4 Flank, flank steak (IM) 13 14,482 460.00 486.00 468.76 ------------------------------------------------------------------------------- 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 12 35,571 625.00 650.00 638.85 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 14 19,346 664.29 743.00 695.46 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 5 18,574 269.00 276.00 270.93 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 11,117 365.00 377.00 367.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 45,607 298.00 335.00 306.84 116B 1 Chuck, chuck tender (IM) 8 13,842 310.58 332.00 320.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 74,809 320.87 330.00 325.33 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,798 421.34 560.00 470.76 130 4 Chuck, short rib 4 7,606 340.00 369.37 355.24 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 19,583 314.00 340.48 325.46 168 1 Round, top inside round 168 3 Round, top inside round 8 26,042 290.29 313.25 302.46 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 5,998 291.00 310.00 297.33 171C 3 Round, eye of round (IM) 11 11,624 345.00 359.15 352.19 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 5,874 431.00 490.00 458.34 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 20 73,545 428.87 480.00 451.83 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 15 81,570 311.00 345.00 324.78 185A 4 Loin, bottom sirloin, flap 9 15,848 405.00 450.53 410.18 185B 1 Loin, ball-tip, bnls, heavy 8 15,314 287.00 318.19 303.44 185C 1 Loin, sirloin, tri-tip (IM) 4 26,892 321.59 331.65 331.53 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 10,676 1037.87 1190.00 1104.20 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 1,531 450.00 470.00 458.19 ------------------------------------------------------------------------------- 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) 7 2,409 435.00 458.25 446.28 121C 4 Plate, Outside Skirt (IM) 13 32,256 540.00 611.00 553.20 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 8 44,964 354.20 375.00 357.20

Pectoral Meat 18 79,633 364.00 385.42 366.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 69,877 228.21 254.00 233.61 Ground Beef 75% Ground Beef 81% 9 29,646 262.00 279.80 273.78 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 8,726 365.19 369.50 368.41 Ground Beef Chuck 80% Ground Beef Round 85% 4 11,343 321.00 330.50 325.16 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% 6 75,320 262.00 286.00 276.66 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 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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