USDA Boxed Beef Cutout Midday Prices for December 18

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: 242.52 230.56 Change from prior day: 0.11 (0.57) ------------------------------------------------------------------------------- Choice/Select spread: 11.97

Total Load Count (Cuts, Trimmings, Grids): 90 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 356.61 299.95

Primal Chuck 212.79 208.07

Primal Round 232.14 228.58

Primal Loin 282.92 268.22

Primal Brisket 211.58 208.95

Primal Short Plate 171.65 171.65

Primal Flank 122.67 121.35 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/17 78 53 37 35 204 242.41 231.13 12/16 71 50 39 29 189 242.88 234.25 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 244.73 234.02 -------------------------------------------------------------------------------- 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 34.60 loads 1,383,829 pounds

Select Cuts 19.44 loads 777,688 pounds

Trimmings 17.58 loads 703,271 pounds

Ground Beef 18.77 load 750,718 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 20 224,897 587.43 803.00 626.32 112A 3 Rib, ribeye, bnls, light 9 41,544 731.00 839.00 751.34 112A 3 Rib, ribeye, bnls, heavy 29 56,920 722.00 819.00 742.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 3,562 260.00 277.00 261.77 114A 3 Chuck, shoulder clod, trmd 12 23,399 266.00 308.00 274.11 114D 3 Chuck, clod, top blade 6 23,835 324.00 345.00 325.37 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 28,347 351.70 380.00 368.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 32,297 292.00 331.00 306.45 116B 1 Chuck, chuck tender (IM) 7 25,630 292.00 322.67 298.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 76,524 321.00 340.00 334.83 120A 3 Brisket, point/off, bnls 7 4,102 560.00 570.00 561.73 123A 3 Short Plate, short rib 10 7,390 560.00 621.00 587.97 130 4 Chuck, short rib 6 13,305 331.00 380.00 354.07 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 3,245 292.00 292.00 292.00

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 21,832 322.00 339.00 327.91 168 1 Round, top inside round 11 25,415 279.00 301.96 280.98 168 3 Round, top inside round 13 87,526 289.00 304.75 291.18 169 5 Round, top inside, denuded 8 11,336 335.00 357.00 346.02

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 44,436 262.00 286.00 262.99 171B 3 Round, outside round 14 62,279 290.00 311.00 296.01 171C 3 Round, eye of round (IM) 8 21,774 330.00 346.00 331.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 16,065 510.00 574.75 517.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 17,154 485.00 504.00 498.40 180 3 Loin, strip, bnls, 0x1 25 136,127 530.00 576.00 555.11 184 1 Loin, top butt, bnls, heavy 3 5,272 317.49 360.00 326.35 184 3 Loin, top butt, boneless 12 36,330 320.00 379.65 339.67 185A 4 Loin, bottom sirloin, flap 15 38,440 411.00 459.25 425.02 185B 1 Loin, ball-tip, bnls, heavy 13 25,269 280.00 332.00 292.92 185C 1 Loin, sirloin, tri-tip (IM) 3 3,061 336.65 365.50 338.34 185D 4 Loin, tri-tip, pld (IM) 9 8,852 445.00 486.00 455.93 189A 4 Loin, tndrloin, trmd, heavy 28 110,975 938.00 1165.25 963.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 3,320 473.00 491.00 486.44 ------------------------------------------------------------------------------- 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 6 4,643 552.75 611.11 574.67 112A 3 Rib, ribeye, bnls, light 8 17,197 539.50 745.70 591.41 112A 3 Rib, ribeye, bnls, heavy 16 51,707 540.00 694.75 570.40 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 27,633 247.00 269.75 249.63 114A 3 Chuck, shoulder clod, trmd 5 69,519 258.00 275.00 259.24 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 2,992 350.00 370.00 360.77 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 13 23,859 284.00 326.00 305.12 116B 1 Chuck, chuck tender (IM) 4 8,313 300.00 325.00 316.13

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 83,193 314.00 345.00 325.90 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,454 487.94 560.00 520.80 130 4 Chuck, short rib 7 9,565 302.75 385.00 335.37 160 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 4 10,959 296.00 338.98 310.79 168 1 Round, top inside round 3 12,889 279.00 300.00 280.38 168 3 Round, top inside round 12 25,376 286.23 306.00 291.44 169 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 4,106 290.00 299.00 293.26 171C 3 Round, eye of round (IM) 13 71,455 309.00 335.00 312.59 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 45,332 402.99 461.00 408.47 175 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 10,200 430.00 480.00 452.01 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 4 3,548 324.00 354.00 339.00 185A 4 Loin, bottom sirloin, flap 7 129,058 394.00 439.00 398.29 185B 1 Loin, ball-tip, bnls, heavy 7 65,664 282.50 305.00 283.96 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 5,456 945.00 1050.99 1010.66 191A 4 Loin, butt tender, trimmed 0 0 193 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 3 15,598 119.00 131.90 127.02 121D 4 Plate, Inside Skirt (IM) 9 9,042 440.00 460.50 446.87 121C 4 Plate, Outside Skirt (IM) 13 21,422 569.77 621.00 576.85 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 20 35,733 345.00 379.00 355.65

Pectoral Meat 15 31,680 339.00 395.00 344.98 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 71,006 203.00 249.00 218.93 Ground Beef 75% 0 0 Ground Beef 81% 7 46,158 238.00 270.93 250.19 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 12 107,143 264.75 295.30 274.98 Ground Beef Round 85% 0 0 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% 0 0 Blended Ground Beef 81% 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 23 703,271 86.89 109.00 95.40 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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