USDA Boxed Beef Cutout Midday 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 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: 248.70 238.74 Change from prior day: 1.50 2.00 ------------------------------------------------------------------------------- Choice/Select spread: 9.96

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 342.25 302.21

Primal Chuck 222.60 222.99

Primal Round 239.10 239.74

Primal Loin 295.00 269.00

Primal Brisket 221.53 220.44

Primal Short Plate 173.37 173.37

Primal Flank 128.08 126.04 -------------------------------------------------------------------------------- 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 41.45 loads 1,657,980 pounds

Select Cuts 30.14 loads 1,205,699 pounds

Trimmings 8.83 loads 353,285 pounds

Ground Beef 13.90 load 556,177 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 47 32,050 587.25 681.00 629.68 112A 3 Rib, ribeye, bnls, light 16 25,868 680.00 750.50 716.93 112A 3 Rib, ribeye, bnls, heavy 121 104,454 675.30 740.00 705.39 113C 1 Chuck, semi-bnls, neck/off 8 9,824 265.36 292.75 273.09 114 1 Chuck, shoulder clod 10 28,032 265.00 294.00 277.56 114A 3 Chuck, shoulder clod, trmd 53 56,776 286.00 305.00 290.37 114D 3 Chuck, clod, top blade 4 8,915 328.00 370.00 338.88 114E 3 Chuck, clod, arm roast 3 6,856 369.63 394.25 370.06 114F 5 Chuck, clod tender (IM) 16 12,996 375.00 455.00 402.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 97 118,391 304.00 340.00 318.68 116B 1 Chuck, chuck tender (IM) 29 30,965 311.00 328.96 315.98

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 81 46,690 342.00 364.00 345.73 120A 3 Brisket, point/off, bnls 9 21,416 567.37 591.00 570.75 123A 3 Short Plate, short rib 41 26,266 537.77 626.00 570.51 130 4 Chuck, short rib 66 65,291 274.00 390.00 333.18 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 130 121,265 319.24 342.75 326.91 168 1 Round, top inside round 84 119,269 277.87 305.63 289.28 168 3 Round, top inside round 13 174,461 287.00 311.00 293.84 169 5 Round, top inside, denuded 8 7,210 328.00 363.00 347.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 5,581 289.25 307.75 293.10 171B 3 Round, outside round 47 64,329 318.00 337.75 321.99 171C 3 Round, eye of round (IM) 80 53,861 328.00 360.75 344.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 10,153 524.15 577.75 539.08 175 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 109 80,209 578.00 636.25 608.38 184 1 Loin, top butt, bnls, heavy 18 11,871 345.00 377.75 355.18 184 3 Loin, top butt, boneless 60 35,109 356.00 395.00 370.58 185A 4 Loin, bottom sirloin, flap 47 112,566 418.00 494.00 434.88 185B 1 Loin, ball-tip, bnls, heavy 24 61,851 288.00 315.00 293.50 185C 1 Loin, sirloin, tri-tip (IM) 8 1,969 357.00 378.00 364.97 185D 4 Loin, tri-tip, pld (IM) 23 8,344 460.00 486.00 479.53 189A 4 Loin, tndrloin, trmd, heavy 100 36,891 999.00 1045.50 1012.46 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 9,945 499.37 533.00 513.09 ------------------------------------------------------------------------------- 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 5 88,211 513.00 545.00 515.18 112A 3 Rib, ribeye, bnls, light 14 53,146 570.00 660.00 584.50 112A 3 Rib, ribeye, bnls, heavy 34 321,409 564.50 619.75 572.59 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 9 39,608 286.00 305.00 292.15 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 27 43,934 302.25 344.00 309.63 116B 1 Chuck, chuck tender (IM) 13 21,386 311.00 330.00 316.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 13,083 350.00 360.75 352.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,943 531.17 627.75 553.29 130 4 Chuck, short rib 10 27,419 274.00 355.25 333.73 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 28,772 323.00 341.50 327.11 168 1 Round, top inside round 7 18,149 274.24 297.00 287.16 168 3 Round, top inside round 23 35,760 295.00 325.75 305.39 169 5 Round, top inside, denuded 6 5,365 342.00 375.75 355.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 12,780 322.00 331.00 327.34 171C 3 Round, eye of round (IM) 20 37,528 330.00 350.25 338.13 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 6,171 479.78 484.75 480.24 175 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 27 29,384 464.00 502.75 478.52 184 1 Loin, top butt, bnls, heavy 5 10,521 322.00 325.65 324.17 184 3 Loin, top butt, boneless 13 28,159 329.40 361.50 337.87 185A 4 Loin, bottom sirloin, flap 9 28,234 408.98 451.00 428.67 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 27,260 950.50 1000.00 961.37 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 5 38,319 115.79 140.25 124.93 121D 4 Plate, Inside Skirt (IM) 18 28,779 436.00 464.00 449.53 121C 4 Plate, Outside Skirt (IM) 20 15,527 541.24 621.00 575.83 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 31 213,573 339.25 385.00 345.32

Pectoral Meat 27 14,326 358.00 409.00 377.74 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 40 79,526 224.00 244.06 234.83 Ground Beef 75% Ground Beef 81% 32 189,133 235.00 285.00 260.83 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 19 41,547 359.62 381.00 370.49 Ground Beef Chuck 80% 20 42,874 249.74 305.00 300.61 Ground Beef Round 85% 28 88,906 331.00 342.00 335.36 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 33,228 263.15 290.00 278.04 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 9 272,715 101.00 114.00 104.99 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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