USDA Boxed Beef Cutout Closing Prices for December 16

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: 242.88 234.25 Change from prior day: (2.64) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 8.64

Total Load Count (Cuts, Trimmings, Grids): 189 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 363.35 321.54

Primal Chuck 211.02 209.49

Primal Round 232.23 230.23

Primal Loin 283.14 269.15

Primal Brisket 211.39 212.80

Primal Short Plate 172.33 172.33

Primal Flank 123.12 121.45 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/15 39 27 18 28 113 245.52 234.67 12/12 108 48 15 29 201 245.03 234.10 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 247.76 235.43 -------------------------------------------------------------------------------- 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 70.61 loads 2,824,539 pounds

Select Cuts 50.35 loads 2,014,170 pounds

Trimmings 39.34 loads 1,573,757 pounds

Ground Beef 28.85 load 1,154,114 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 19 80,108 635.00 781.75 664.63 112A 3 Rib, ribeye, bnls, light 18 92,215 703.00 879.00 747.31 112A 3 Rib, ribeye, bnls, heavy 24 73,637 701.00 903.00 757.57 113C 1 Chuck, semi-bnls, neck/off 9 15,464 253.82 289.68 264.90 114 1 Chuck, shoulder clod 23 251,105 249.30 272.00 256.50 114A 3 Chuck, shoulder clod, trmd 21 266,376 250.00 287.00 262.73 114D 3 Chuck, clod, top blade 10 54,920 300.00 351.00 308.32 114E 3 Chuck, clod, arm roast 9 25,369 340.43 360.25 343.17 114F 5 Chuck, clod tender (IM) 16 22,644 355.00 393.00 365.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 225,767 286.55 333.75 300.57 116B 1 Chuck, chuck tender (IM) 17 142,293 295.43 339.77 301.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 53,196 314.00 345.00 331.08 120A 3 Brisket, point/off, bnls 8 3,341 540.00 585.28 556.98 123A 3 Short Plate, short rib 21 31,969 548.83 618.00 579.01 130 4 Chuck, short rib 13 17,502 330.00 390.00 342.67 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 76,505 309.00 336.70 322.30 168 1 Round, top inside round 27 198,672 275.00 308.00 281.09 168 3 Round, top inside round 15 142,778 280.00 312.25 293.09 169 5 Round, top inside, denuded 4 1,038 338.00 350.00 347.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 28 137,150 281.00 315.00 293.98 171C 3 Round, eye of round (IM) 15 22,035 329.40 348.27 337.65 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 17,046 500.00 569.25 521.43 175 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 18 15,013 529.00 584.25 548.44 184 1 Loin, top butt, bnls, heavy 6 10,872 335.00 356.70 345.00 184 3 Loin, top butt, boneless 12 17,531 345.47 385.47 375.89 185A 4 Loin, bottom sirloin, flap 22 25,145 405.00 453.00 421.48 185B 1 Loin, ball-tip, bnls, heavy 11 105,125 280.00 309.25 289.51 185C 1 Loin, sirloin, tri-tip (IM) 16 71,873 334.55 359.25 337.92 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 220,843 964.00 1223.00 976.88 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 16,272 466.00 499.00 484.89 ------------------------------------------------------------------------------- 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 10 28,440 529.67 622.00 578.21 112A 3 Rib, ribeye, bnls, light 10 57,535 570.00 739.65 588.48 112A 3 Rib, ribeye, bnls, heavy 23 58,352 616.28 724.77 650.64 113C 1 Chuck, semi-bnls, neck/off 3 4,021 261.00 278.00 270.51 114 1 Chuck, shoulder clod 5 20,271 254.87 262.00 259.24 114A 3 Chuck, shoulder clod, trmd 19 184,108 250.00 285.00 265.38 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 8,096 360.00 393.00 383.39 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 37 371,911 288.00 335.00 296.07 116B 1 Chuck, chuck tender (IM) 5 17,287 295.43 321.00 306.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 35,415 318.00 335.00 333.17 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 32,547 300.00 355.00 315.06 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 57,870 314.70 340.00 321.09 168 1 Round, top inside round 16 157,537 276.00 297.68 279.90 168 3 Round, top inside round 11 121,289 285.00 299.67 289.51 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 28,623 265.00 293.25 265.62 171B 3 Round, outside round 14 129,140 279.00 315.00 290.52 171C 3 Round, eye of round (IM) 13 28,959 325.64 347.68 334.58 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 10,217 410.00 490.00 458.34 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 22 123,374 425.00 490.00 443.66 184 1 Loin, top butt, bnls, heavy 5 14,959 314.00 338.25 317.07 184 3 Loin, top butt, boneless 9 16,147 316.00 345.00 339.43 185A 4 Loin, bottom sirloin, flap 15 29,753 405.00 440.00 407.59 185B 1 Loin, ball-tip, bnls, heavy 9 37,358 279.00 300.00 291.61 185C 1 Loin, sirloin, tri-tip (IM) 4 12,949 331.65 334.55 332.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 25,576 988.20 1061.70 1016.60 191A 4 Loin, butt tender, trimmed 9 2,284 1032.75 1100.00 1056.09 193 4 Flank, flank steak (IM) 6 2,342 460.00 499.00 479.03 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 32,574 89.59 201.00 106.75 121D 4 Plate, Inside Skirt (IM) 13 15,565 429.00 463.25 447.28 121C 4 Plate, Outside Skirt (IM) 24 20,334 545.00 641.60 579.67 121E 6 Outside Skirt, pld (IM) 7 4,879 775.00 867.00 811.70

Cap, Wedge Meat & (IM) Lean 29 110,338 340.00 382.28 352.64

Pectoral Meat 32 355,405 350.55 390.00 355.57 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 230,042 218.70 244.06 227.74 Ground Beef 75% Ground Beef 81% 28 270,580 242.00 279.28 253.28 Ground Beef 85% Ground Beef 90% Ground Beef 93% 4 26,276 367.00 370.50 369.98 Ground Beef Chuck 80% 8 97,608 259.67 300.00 275.09 Ground Beef Round 85% 6 63,230 324.00 340.00 333.03 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% 31 163,360 266.25 287.80 280.49 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 37 1,334,957 90.00 108.00 94.87 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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