USDA Boxed Beef Cutout Midday Prices for November 3

November 3 (Bloomberg) -- 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: 187.29 169.91 Change from prior day: (0.09) 0.57 ------------------------------------------------------------------------------- Choice/Select spread: 17.38

Total Load Count (Cuts, Trimmings, Grids): 205 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 309.71 226.17 Primal Chuck 150.96 149.49 Primal Round 162.99 163.21 Primal Loin 241.53 205.99 Primal Brisket 133.83 132.85 Primal Short Plate 133.11 134.67 Primal Flank 110.16 107.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/02 119 83 25 44 272 187.38 169.34 11/01 77 56 32 37 202 187.67 169.91 10/31 66 51 8 32 158 188.23 169.08 10/28 55 77 9 24 164 188.10 169.13 10/27 72 76 18 37 203 187.96 169.82 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.87 169.45 -------------------------------------------------------------------------------- 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 130.24 loads 5,209,665 pounds Select Cuts 52.65 loads 2,106,047 pounds Trimmings 1.12 loads 44,640 pounds Coarse Grinds 21.44 load 857,787 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 11 11,687 615.00 675.00 629.13 112A 3 Rib, ribeye, bnls, light 15 74,205 710.00 765.00 750.72 112A 3 Rib, ribeye, bnls, heavy 57 78,246 669.77 735.00 699.28 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 18 91,458 180.00 195.00 184.10 114A 3 Chuck, shoulder clod, trmd 52 305,427 192.50 205.50 199.28 114D 3 Chuck, clod, top blade 7 24,766 248.55 290.00 253.05 114E 3 Chuck, clod, arm roast 4 10,033 230.00 251.00 247.22 114F 5 Chuck, clod tender 8 17,233 340.70 375.00 346.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 56 96,983 230.00 257.00 244.91 116B 1 Chuck, chuck tender 29 155,015 226.00 241.00 228.61

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 56 167,444 188.60 208.25 194.78 120A 3 Brisket, point/off, bnls 5 2,853 327.43 341.50 332.19 123A 3 Short Plate, short rib 30 38,922 300.00 376.00 322.26 130 4 Chuck, short rib 12 28,086 193.55 260.00 203.96 160 1 Round, bone-in 0 0 161 1 Round, boneless 5 2,876 212.00 219.80 216.94

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 39 305,880 224.36 251.00 230.81 168 1 Round, top inside round 60 324,242 195.00 216.00 201.26 168 3 Round, top inside round 65 1,610,704 203.00 224.75 208.62 169 5 Round, top inside, denuded 13 25,071 241.00 251.00 244.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,345 197.25 211.00 203.60 171B 3 Round, outside round 34 238,371 221.50 244.00 227.75 171C 3 Round, eye of round 22 53,926 235.00 261.00 252.09

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 28,415 440.00 474.75 460.47 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 13,022 405.87 426.00 417.24 180 3 Loin, strip, bnls, 0x1 46 41,323 477.00 502.00 485.29 184 1 Loin, top butt, bnls, heavy 21 15,964 252.00 275.00 257.16 184 3 Loin, top butt, boneless 46 253,873 254.75 279.00 262.81 185A 4 Loin, bottom sirloin, flap 38 70,954 297.00 320.00 311.69 185B 1 Loin, ball-tip, bnls, heavy 26 39,396 226.25 250.00 240.22 185C 1 Loin, sirloin, tri-tip 16 25,890 280.75 300.60 289.60 185D 4 Loin, sirloin, tri-tip, pld 14 8,089 390.00 402.00 399.52 189A 4 Loin, tndrloin, trmd, heavy 38 41,202 970.00 1050.00 997.73 191A 4 Loin, butt tender, trimmed 4 3,501 1017.50 1044.75 1038.43 193 4 Flank, flank steak 16 32,605 343.00 380.00 359.32 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 0 0 109E 1 Rib, ribeye, lip-on, bn-in 13 62,488 384.00 415.50 392.40 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 18 47,558 440.36 466.00 446.07 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 7 12,477 198.12 212.00 203.19 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 13 32,656 184.25 200.00 189.48 114A 3 Chuck, shoulder clod, trmd 19 56,790 194.00 208.75 201.95 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 3 7,282 340.00 360.00 348.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 98,261 225.00 240.50 230.94 116B 1 Chuck, chuck tender 8 18,243 227.26 234.00 229.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 83,518 193.00 205.00 193.17 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 5,624 265.00 356.00 304.57 130 4 Chuck, short rib 7 20,628 203.00 214.25 206.69 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 7,613 203.00 217.00 211.60

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 15 82,236 232.25 242.00 235.29 168 1 Round, top inside round 32 284,014 193.95 203.00 199.22 168 3 Round, top inside round 23 215,052 203.00 213.00 207.49 169 5 Round, top inside, denuded 4 7,703 241.00 245.00 244.97

3 Round, top Inside, side off 170 1 Round, bottom gooseneck 6 5,590 211.00 230.00 224.43 171B 3 Round, outside round 14 123,585 221.50 242.00 229.68 171C 3 Round, eye of round 13 24,483 235.00 251.00 242.40

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 21,275 353.00 380.00 366.50 175 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 16 166,119 340.00 375.00 351.21 184 1 Loin, top butt, bnls, heavy 20 76,219 207.00 235.00 217.65 184 3 Loin, top butt, boneless 16 45,567 225.07 250.00 236.94 185A 4 Loin, bottom sirloin, flap 7 35,681 293.10 313.00 301.51 185B 1 Loin, ball-tip, bnls, heavy 14 106,182 210.00 219.00 213.03 185C 1 Loin, sirloin, tri-tip 9 3,924 278.00 301.00 283.22 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 13 36,079 775.00 805.00 784.32 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 5 19,172 330.70 350.00 336.61 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 14 7,627 100.00 141.00 120.02 121D 4 Plate, Inside Skirt 34 105,266 275.00 313.00 283.44 121C 4 Plate, Outside Skirt 27 70,884 350.14 376.00 360.39 121E 6 Plate, Outside Skirt, pld 12 20,461 500.00 550.00 518.35

Cap & Wedge Meat 55 221,326 234.00 265.25 241.19

Pectoral Meat 33 63,186 245.00 275.00 259.01 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 26 338,334 141.21 162.00 149.55 Ground Beef 75% 0 0 Ground Beef 81% 26 121,460 160.00 170.00 163.72 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 73,829 211.00 221.25 213.63 Ground Beef Chuck 22 152,195 160.16 173.00 166.33 Ground Beef Round 5 6,080 175.00 181.05 176.78 Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 3 2,960 174.26 176.00 174.89 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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