USDA Boxed Beef Cutout Closing Prices for December 31

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: 248.90 238.57 Change from prior day: 1.70 1.83 ------------------------------------------------------------------------------- Choice/Select spread: 10.33

Total Load Count (Cuts, Trimmings, Grids): 163 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 341.32 302.71

Primal Chuck 222.89 222.78

Primal Round 238.79 238.90

Primal Loin 296.14 268.75

Primal Brisket 221.43 221.17

Primal Short Plate 173.77 173.77

Primal Flank 128.93 126.37 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/30 66 37 18 36 157 247.20 236.74 12/29 60 38 7 11 114 245.67 236.51 12/26 44 14 0 5 63 244.52 235.61 12/24 77 27 21 23 148 243.94 233.19 12/23 81 48 25 45 199 242.60 231.26 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 244.78 234.66 -------------------------------------------------------------------------------- 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 73.36 loads 2,934,497 pounds

Select Cuts 39.44 loads 1,577,563 pounds

Trimmings 15.77 loads 630,677 pounds

Ground Beef 34.32 load 1,372,632 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 59 81,937 587.25 681.00 634.24 112A 3 Rib, ribeye, bnls, light 26 166,691 659.00 750.50 683.16 112A 3 Rib, ribeye, bnls, heavy 142 135,749 675.30 740.00 707.48 113C 1 Chuck, semi-bnls, neck/off 10 16,788 265.36 292.75 272.45 114 1 Chuck, shoulder clod 17 42,584 265.00 295.00 279.11 114A 3 Chuck, shoulder clod, trmd 68 118,422 285.00 305.00 291.87 114D 3 Chuck, clod, top blade 6 19,367 328.00 370.00 342.18 114E 3 Chuck, clod, arm roast 4 7,173 365.00 394.25 369.83 114F 5 Chuck, clod tender (IM) 19 13,959 375.00 455.00 401.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 113 185,039 296.00 340.00 318.29 116B 1 Chuck, chuck tender (IM) 37 41,175 309.31 328.96 316.00

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 98 142,258 336.00 370.00 345.95 120A 3 Brisket, point/off, bnls 15 29,923 561.00 625.00 573.40 123A 3 Short Plate, short rib 44 35,282 537.77 631.25 580.47 130 4 Chuck, short rib 76 101,576 274.00 390.00 338.02 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 145 146,365 319.24 344.00 327.57 168 1 Round, top inside round 96 148,124 277.87 309.00 289.26 168 3 Round, top inside round 28 249,811 287.00 316.25 294.31 169 5 Round, top inside, denuded 13 10,020 328.00 365.00 346.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 15 11,910 285.00 307.75 294.35 171B 3 Round, outside round 68 217,492 309.00 340.00 319.68 171C 3 Round, eye of round (IM) 98 87,847 328.00 360.75 342.91 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 92,288 520.00 580.00 526.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 130 108,243 578.00 641.25 607.67 184 1 Loin, top butt, bnls, heavy 18 11,871 345.00 377.75 355.18 184 3 Loin, top butt, boneless 76 69,469 356.00 395.00 376.92 185A 4 Loin, bottom sirloin, flap 55 132,120 418.00 494.00 435.65 185B 1 Loin, ball-tip, bnls, heavy 36 151,753 287.00 315.00 292.17 185C 1 Loin, sirloin, tri-tip (IM) 11 5,368 357.00 378.00 361.12 185D 4 Loin, tri-tip, pld (IM) 26 9,659 460.00 496.25 480.89 189A 4 Loin, tndrloin, trmd, heavy 116 124,300 969.00 1045.50 993.18 191A 4 Loin, butt tender, trimmed 5 5,189 974.75 1020.00 984.73 193 4 Flank, flank steak (IM) 13 15,810 499.37 533.00 518.42 ------------------------------------------------------------------------------- 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 88,888 513.00 545.00 515.20 112A 3 Rib, ribeye, bnls, light 21 62,818 570.00 674.21 590.44 112A 3 Rib, ribeye, bnls, heavy 45 344,272 564.50 623.18 574.09 113C 1 Chuck, semi-bnls, neck/off 3 6,109 271.53 280.00 276.20 114 1 Chuck, shoulder clod 9 14,560 273.00 305.75 286.08 114A 3 Chuck, shoulder clod, trmd 11 43,091 275.00 305.00 291.44 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 56,784 299.66 344.00 310.62 116B 1 Chuck, chuck tender (IM) 14 23,141 311.00 335.00 317.65

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 19,996 346.19 365.00 352.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 7,596 511.00 627.75 550.44 130 4 Chuck, short rib 11 28,640 274.00 355.25 332.58 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 30,381 323.00 341.50 327.33 168 1 Round, top inside round 11 30,587 274.24 305.00 286.47 168 3 Round, top inside round 32 120,023 290.65 325.75 296.52 169 5 Round, top inside, denuded 7 25,223 321.00 375.75 328.40

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 19,798 318.16 331.00 326.11 171C 3 Round, eye of round (IM) 22 39,840 330.00 350.25 338.47 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 18,909 418.00 484.75 439.11 175 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 36 39,814 464.00 502.75 480.96 184 1 Loin, top butt, bnls, heavy 6 10,607 322.00 340.00 324.30 184 3 Loin, top butt, boneless 20 62,364 329.40 361.50 335.39 185A 4 Loin, bottom sirloin, flap 11 31,743 408.98 451.00 430.13 185B 1 Loin, ball-tip, bnls, heavy 8 75,823 285.00 300.70 286.98 185C 1 Loin, sirloin, tri-tip (IM) 9 14,158 340.00 374.21 348.56 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 33,328 950.50 1004.75 967.98 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 18,746 490.48 524.72 500.88 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 38,730 115.79 201.00 125.01 121D 4 Plate, Inside Skirt (IM) 29 48,813 434.69 464.00 448.39 121C 4 Plate, Outside Skirt (IM) 28 21,278 525.00 621.00 572.92 121E 6 Outside Skirt, pld (IM) 3 2,835 745.00 846.00 791.60

Cap, Wedge Meat & (IM) Lean 36 231,555 339.25 385.00 346.72

Pectoral Meat 32 18,478 358.00 409.00 378.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 47 214,220 215.00 245.00 233.63 Ground Beef 75% Ground Beef 81% 47 276,579 235.00 285.00 263.57 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 23 45,365 340.00 381.00 370.96 Ground Beef Chuck 80% 30 193,315 274.96 305.00 295.89 Ground Beef Round 85% 31 91,661 326.00 342.00 335.37 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% 11 43,618 263.15 290.00 275.40 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 16 389,447 101.00 114.00 106.52 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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