USDA Boxed Beef Cutout Closing Prices for December 10

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: 249.95 236.37 Change from prior day: (0.56) 0.27 ------------------------------------------------------------------------------- Choice/Select spread: 13.58

Total Load Count (Cuts, Trimmings, Grids): 221 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 397.06 343.65

Primal Chuck 212.81 211.65

Primal Round 231.28 230.42

Primal Loin 295.94 263.92

Primal Brisket 210.57 210.02

Primal Short Plate 175.20 175.20

Primal Flank 123.57 120.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/09 81 44 9 18 151 250.51 236.10 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 253.17 238.04 -------------------------------------------------------------------------------- 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 114.65 loads 4,585,839 pounds

Select Cuts 47.73 loads 1,909,144 pounds

Trimmings 27.38 loads 1,095,280 pounds

Ground Beef 31.33 load 1,253,100 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 52 55,459 799.00 875.00 815.23 112A 3 Rib, ribeye, bnls, light 8 9,413 865.00 922.61 892.17 112A 3 Rib, ribeye, bnls, heavy 110 146,714 796.79 916.96 848.18 113C 1 Chuck, semi-bnls, neck/off 9 79,985 245.35 289.55 252.59 114 1 Chuck, shoulder clod 28 230,423 250.00 280.00 258.21 114A 3 Chuck, shoulder clod, trmd 96 609,575 257.91 300.00 267.77 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 9 25,099 338.74 400.00 344.85 114F 5 Chuck, clod tender (IM) 14 29,979 370.00 392.03 385.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 140 569,253 282.05 349.00 304.95 116B 1 Chuck, chuck tender (IM) 40 65,601 305.00 335.00 314.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 100 259,504 312.25 345.00 326.69 120A 3 Brisket, point/off, bnls 14 6,836 548.75 563.00 551.90 123A 3 Short Plate, short rib 38 41,936 539.00 616.25 576.49 130 4 Chuck, short rib 55 30,844 335.00 390.00 366.98 160 1 Round, bone-in 3 3,598 285.65 300.00 298.49 161 1 Round, boneless 6 2,219 288.00 310.00 302.06

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 99 151,948 311.57 345.00 325.37 168 1 Round, top inside round 114 264,767 270.00 307.00 285.81 168 3 Round, top inside round 55 672,697 282.00 315.00 292.74 169 5 Round, top inside, denuded 16 19,247 340.00 360.00 345.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 32,561 262.97 304.00 264.82 171B 3 Round, outside round 61 216,235 286.00 322.70 296.85 171C 3 Round, eye of round (IM) 105 112,270 330.00 359.00 339.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 39 42,504 528.00 568.73 535.28 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 7,368 488.60 540.00 495.38 180 3 Loin, strip, bnls, 0x1 112 121,855 503.80 606.93 547.32 184 1 Loin, top butt, bnls, heavy 17 6,857 343.75 361.00 350.94 184 3 Loin, top butt, boneless 64 70,696 350.00 404.00 368.68 185A 4 Loin, bottom sirloin, flap 57 95,728 405.00 460.25 418.80 185B 1 Loin, ball-tip, bnls, heavy 53 245,031 280.00 317.00 285.45 185C 1 Loin, sirloin, tri-tip (IM) 28 57,884 336.90 362.00 340.63 185D 4 Loin, tri-tip, pld (IM) 26 12,544 455.00 480.00 461.38 189A 4 Loin, tndrloin, trmd, heavy 114 93,637 1020.00 1350.26 1125.76 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 24 16,273 452.00 485.00 468.72 ------------------------------------------------------------------------------- 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 19 19,257 570.00 709.00 628.95 112A 3 Rib, ribeye, bnls, light 5 5,117 634.00 773.00 725.19 112A 3 Rib, ribeye, bnls, heavy 26 30,413 634.00 758.00 693.79 113C 1 Chuck, semi-bnls, neck/off 11 59,094 245.35 275.50 251.58 114 1 Chuck, shoulder clod 15 131,118 250.00 275.00 256.14 114A 3 Chuck, shoulder clod, trmd 25 100,001 262.12 289.98 270.57 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 8,437 365.00 385.00 375.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 408,591 289.00 330.00 304.01 116B 1 Chuck, chuck tender (IM) 12 21,477 302.00 335.00 311.62

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 133,490 314.00 330.00 324.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,931 516.57 521.00 520.37 130 4 Chuck, short rib 16 7,376 340.00 350.00 348.91 160 1 Round, bone-in 161 1 Round, boneless 6 4,544 288.00 310.00 304.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 32,705 315.29 335.00 323.85 168 1 Round, top inside round 23 76,970 271.00 300.00 281.51 168 3 Round, top inside round 26 45,583 285.00 315.00 294.56 169 5 Round, top inside, denuded 4 5,161 345.00 345.00 345.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 12,489 265.00 304.00 266.38 171B 3 Round, outside round 23 107,608 281.00 320.00 294.83 171C 3 Round, eye of round (IM) 19 71,215 319.67 355.00 333.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 26 54,017 391.43 485.00 420.13 175 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 26 36,390 439.92 480.00 453.94 184 1 Loin, top butt, bnls, heavy 12 20,251 308.00 348.30 313.55 184 3 Loin, top butt, boneless 31 129,478 320.00 357.98 324.87 185A 4 Loin, bottom sirloin, flap 7 24,302 403.00 425.00 406.60 185B 1 Loin, ball-tip, bnls, heavy 13 68,824 279.50 305.00 284.60 185C 1 Loin, sirloin, tri-tip (IM) 5 51,781 334.00 350.00 337.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 31,479 980.00 1200.00 1056.70 191A 4 Loin, butt tender, trimmed 4 6,200 1082.60 1115.00 1085.11 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 12,978 94.00 190.25 103.80 121D 4 Plate, Inside Skirt (IM) 14 15,339 430.00 460.00 450.31 121C 4 Plate, Outside Skirt (IM) 18 80,778 555.50 636.93 572.91 121E 6 Outside Skirt, pld (IM) 8 17,839 770.00 859.50 783.87

Cap, Wedge Meat & (IM) Lean 33 44,138 359.00 400.70 362.94

Pectoral Meat 27 35,644 365.00 395.50 375.75 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 61 173,149 212.00 258.00 225.45 Ground Beef 75% Ground Beef 81% 77 393,135 257.00 285.00 270.34 Ground Beef 85% Ground Beef 90% Ground Beef 93% 37 122,148 334.82 375.00 366.48 Ground Beef Chuck 80% 37 208,942 255.00 290.19 285.29 Ground Beef Round 85% 39 111,231 300.00 334.96 324.14 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 76,520 262.09 287.70 269.27 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 28 1,095,280 99.00 110.05 103.23 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.

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