USDA Boxed Beef Cutout Midday Prices for November 18

November 18 (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: 195.55 178.74 Change from prior day: 0.16 1.44 ------------------------------------------------------------------------------- Choice/Select spread: 16.81

Total Load Count (Cuts, Trimmings, Grids): 69 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 319.86 240.60 Primal Chuck 159.24 158.03 Primal Round 167.29 166.85 Primal Loin 253.79 217.68 Primal Brisket 144.70 144.90 Primal Short Plate 141.57 143.08 Primal Flank 108.90 113.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/17 77 53 11 18 160 195.39 177.30 11/16 90 73 20 53 236 195.45 176.69 11/15 108 67 20 26 221 194.25 176.14 11/14 58 46 12 31 147 192.40 175.08 11/11 86 63 7 36 192 191.02 172.70 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.70 175.58 -------------------------------------------------------------------------------- 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 25.93 loads 1,037,348 pounds Select Cuts 23.06 loads 922,292 pounds Trimmings 5.75 loads 229,922 pounds Coarse Grinds 14.55 load 581,966 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 8 10,461 677.50 740.00 706.14 112A 3 Rib, ribeye, bnls, light 3 2,014 766.00 790.00 778.17 112A 3 Rib, ribeye, bnls, heavy 8 5,394 708.50 774.60 729.87 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 3 13,401 208.00 212.00 211.96 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 8 18,722 196.00 209.75 202.28 114A 3 Chuck, shoulder clod, trmd 21 202,894 204.00 221.00 212.06 114D 3 Chuck, clod, top blade 5 8,042 271.00 286.19 275.88 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 5 3,453 361.50 400.00 382.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 88,185 229.00 255.00 246.62 116B 1 Chuck, chuck tender 16 39,240 225.00 240.50 232.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 35,780 200.00 220.00 210.25 120A 3 Brisket, point/off, bnls 4 6,017 328.00 355.00 331.14 123A 3 Short Plate, short rib 7 8,448 305.00 384.50 356.91 130 4 Chuck, short rib 12 30,885 208.60 240.25 211.60 160 1 Round, bone-in 161 1 Round, boneless 4 4,332 215.00 225.65 220.46

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 16 73,174 220.00 249.00 228.36 168 1 Round, top inside round 13 46,279 204.50 220.00 210.43 168 3 Round, top inside round 20 81,385 210.00 235.00 216.97 169 5 Round, top inside, denuded 5 10,287 255.00 263.00 258.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 3,036 208.00 225.00 212.31 171B 3 Round, outside round 20 86,154 225.00 245.00 232.28 171C 3 Round, eye of round 11 28,887 229.90 245.00 233.20

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 2,370 453.00 470.00 463.79 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 15,566 425.00 436.00 427.01 180 3 Loin, strip, bnls, 0x1 14 19,028 480.00 513.00 490.24 184 1 Loin, top butt, bnls, heavy 8 22,693 270.00 276.00 270.10 184 3 Loin, top butt, boneless 4 6,557 267.00 288.00 276.54 185A 4 Loin, bottom sirloin, flap 9 15,480 309.53 326.00 314.63 185B 1 Loin, ball-tip, bnls, heavy 6 16,225 238.05 250.00 245.20 185C 1 Loin, sirloin, tri-tip 5 3,032 290.50 305.00 298.43 185D 4 Loin, sirloin, tri-tip, pld 7 21,698 400.00 403.00 401.89 189A 4 Loin, tndrloin, trmd, heavy 6 4,282 1035.50 1091.00 1063.71 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 5 3,217 335.00 370.00 351.89 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 12 56,202 437.00 453.00 450.35 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 14 56,917 453.99 480.00 469.11 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 0 0 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 6 18,807 196.00 205.00 200.73 114A 3 Chuck, shoulder clod, trmd 5 55,305 207.00 215.25 210.82 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 4 3,675 345.00 375.00 350.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 110,422 222.00 241.40 226.66 116B 1 Chuck, chuck tender 12 48,687 228.00 242.00 234.52

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 42,742 204.00 220.00 211.82 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 6,170 345.00 376.00 370.96 130 4 Chuck, short rib 7 17,701 200.00 260.50 206.89 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 6 16,743 225.00 240.75 230.60 168 1 Round, top inside round 168 3 Round, top inside round 7 66,402 212.00 233.00 218.15 169 5 Round, top inside, denuded

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 19,918 221.00 240.00 222.40 171C 3 Round, eye of round 7 19,161 222.40 246.50 229.68

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 61,170 369.74 389.30 379.56 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 5 59,036 365.00 376.00 371.95 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 4 5,390 320.00 326.00 323.85 185B 1 Loin, ball-tip, bnls, heavy 4 9,259 215.00 216.00 215.20 185C 1 Loin, sirloin, tri-tip 5 18,292 274.81 295.00 279.14 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 6 6,353 784.14 901.00 830.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 5 9,051 333.00 373.00 351.86 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,262 100.00 141.00 134.46 121D 4 Plate, Inside Skirt 12 58,164 300.50 315.00 305.35 121C 4 Plate, Outside Skirt 7 17,313 359.00 395.00 379.65 121E 6 Plate, Outside Skirt, pld

Cap & Wedge Meat 18 120,652 243.14 264.90 258.51

Pectoral Meat 3 4,673 265.00 283.05 281.26 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 12 167,529 165.00 176.00 172.29 Ground Beef 75% Ground Beef 81% 13 36,538 178.00 192.00 185.51 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 9 96,610 179.00 191.00 185.76 Ground Beef Round 8 93,043 191.67 196.63 195.78 Ground Beef Sirloin -------------------------------------------------------------------------------- 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% 4 11,760 180.00 194.40 185.54 Blended Ground Beef 85% Blended Ground Beef 90% 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 8 229,922 125.50 128.50 126.05 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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