USDA Boxed Beef Cutout Closing Prices for December 12

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: 245.03 234.10 Change from prior day: (2.76) (1.84) ------------------------------------------------------------------------------- Choice/Select spread: 10.93

Total Load Count (Cuts, Trimmings, Grids): 201 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 385.59 334.11

Primal Chuck 211.63 210.06

Primal Round 229.36 227.50

Primal Loin 284.07 264.93

Primal Brisket 208.89 208.75

Primal Short Plate 172.74 172.74

Primal Flank 122.18 119.16 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/11 76 38 20 24 159 247.79 235.94 12/10 115 48 27 31 221 249.95 236.37 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.55 236.09 -------------------------------------------------------------------------------- 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 108.08 loads 4,323,261 pounds

Select Cuts 48.49 loads 1,939,507 pounds

Trimmings 15.37 loads 614,771 pounds

Ground Beef 28.86 load 1,154,207 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 36 155,041 648.00 825.00 762.37 112A 3 Rib, ribeye, bnls, light 13 64,719 756.00 917.70 811.85 112A 3 Rib, ribeye, bnls, heavy 30 99,183 745.00 875.00 815.86 113C 1 Chuck, semi-bnls, neck/off 5 18,372 254.75 281.25 260.82 114 1 Chuck, shoulder clod 11 21,283 248.00 280.75 260.98 114A 3 Chuck, shoulder clod, trmd 18 177,654 265.00 295.00 267.37 114D 3 Chuck, clod, top blade 4 25,759 347.00 368.35 348.33 114E 3 Chuck, clod, arm roast 7 16,780 330.00 357.62 336.95 114F 5 Chuck, clod tender (IM) 11 11,736 355.00 455.00 366.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 475,875 287.05 322.58 301.28 116B 1 Chuck, chuck tender (IM) 25 88,422 300.00 325.75 309.95

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 69,346 316.25 341.25 327.78 120A 3 Brisket, point/off, bnls 11 17,648 540.00 576.25 546.95 123A 3 Short Plate, short rib 11 17,004 535.93 611.00 567.58 130 4 Chuck, short rib 17 50,838 333.00 385.25 353.01 160 1 Round, bone-in 4 4,309 269.00 300.00 281.99 161 1 Round, boneless 4 5,337 287.00 312.50 297.23

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 55 336,735 312.00 340.00 322.55 168 1 Round, top inside round 11 32,241 276.00 294.84 281.22 168 3 Round, top inside round 24 388,401 285.00 308.25 289.46 169 5 Round, top inside, denuded 13 61,297 333.00 363.25 336.05

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,906 274.25 303.84 282.95 171B 3 Round, outside round 47 493,343 279.00 324.65 293.91 171C 3 Round, eye of round (IM) 48 216,414 324.00 356.00 332.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 92,587 520.00 581.25 528.86 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 7,306 486.00 498.00 486.79 180 3 Loin, strip, bnls, 0x1 48 188,063 531.00 585.00 549.48 184 1 Loin, top butt, bnls, heavy 7 124,956 309.15 341.50 310.25 184 3 Loin, top butt, boneless 36 386,898 325.00 379.00 341.79 185A 4 Loin, bottom sirloin, flap 18 62,869 408.00 440.00 416.77 185B 1 Loin, ball-tip, bnls, heavy 12 66,532 280.00 300.00 292.52 185C 1 Loin, sirloin, tri-tip (IM) 12 6,484 324.00 360.50 336.58 185D 4 Loin, tri-tip, pld (IM) 13 17,553 455.00 500.00 466.86 189A 4 Loin, tndrloin, trmd, heavy 40 133,442 1000.00 1179.70 1031.75 191A 4 Loin, butt tender, trimmed 3 2,600 1050.60 1050.60 1050.60 193 4 Flank, flank steak (IM) 9 9,513 460.85 490.00 474.40 ------------------------------------------------------------------------------- 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 4,193 544.74 630.00 567.32 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 10 8,789 679.73 761.25 698.33 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 11,069 255.00 264.64 260.08 114A 3 Chuck, shoulder clod, trmd 12 222,675 259.75 295.00 261.27 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 17 42,219 352.97 390.00 357.19 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 25 140,262 291.00 321.00 300.74 116B 1 Chuck, chuck tender (IM) 10 40,558 310.00 320.00 313.07

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 11,959 314.00 335.00 326.03 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 9,717 525.00 610.00 566.88 130 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 10 91,584 313.00 325.50 316.08 168 1 Round, top inside round 5 65,385 275.00 288.56 278.84 168 3 Round, top inside round 10 68,920 280.00 301.00 288.49 169 5 Round, top inside, denuded 3 5,709 360.00 368.00 367.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 266,400 280.00 325.60 286.39 171C 3 Round, eye of round (IM) 11 27,323 325.00 360.75 333.07 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 27,690 401.97 485.00 415.42 175 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 9 69,605 439.90 475.00 446.14 184 1 Loin, top butt, bnls, heavy 7 13,014 300.00 330.00 311.27 184 3 Loin, top butt, boneless 12 44,480 320.00 350.00 330.28 185A 4 Loin, bottom sirloin, flap 6 15,738 408.08 436.00 412.53 185B 1 Loin, ball-tip, bnls, heavy 10 64,127 280.00 318.00 287.23 185C 1 Loin, sirloin, tri-tip (IM) 8 15,059 324.00 352.00 338.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 209,568 976.00 1074.32 981.28 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 3,681 444.26 485.00 449.35 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 12,913 79.04 178.00 127.85 121D 4 Plate, Inside Skirt (IM) 22 64,379 434.50 461.25 438.99 121C 4 Plate, Outside Skirt (IM) 18 33,954 525.00 607.00 560.39 121E 6 Outside Skirt, pld (IM) 8 9,380 781.00 860.00 803.79

Cap, Wedge Meat & (IM) Lean 33 268,803 342.00 373.90 352.09

Pectoral Meat 16 27,076 340.00 400.00 365.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 431,617 204.00 251.00 214.41 Ground Beef 75% Ground Beef 81% 29 539,298 248.00 291.43 250.73 Ground Beef 85% Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 8 21,506 273.00 305.00 286.32 Ground Beef Round 85% 0 0 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% 7 64,060 250.58 282.05 266.31 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 29 573,121 97.00 114.00 101.49 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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