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USDA Boxed Beef Cutout Closing Prices for November 21

November 21 (Bloomberg) -- 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: 196.38 178.10 Change from prior day: 1.26 (0.47) ------------------------------------------------------------------------------- Choice/Select spread: 18.28

Total Load Count (Cuts, Trimmings, Grids): 212 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 332.98 241.46 Primal Chuck 158.97 157.83 Primal Round 166.89 165.43 Primal Loin 250.88 216.16 Primal Brisket 145.44 144.99 Primal Short Plate 141.60 143.50 Primal Flank 111.65 110.97 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/18 54 34 13 18 119 195.12 178.57 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.52 176.75 -------------------------------------------------------------------------------- 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 100.41 loads 4,016,269 pounds Select Cuts 55.10 loads 2,203,871 pounds Trimmings 19.79 loads 791,708 pounds Coarse Grinds 36.67 load 1,466,660 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 55 321,635 645.60 721.00 672.46 112A 3 Rib, ribeye, bnls, light 4 3,915 774.31 802.00 796.22 112A 3 Rib, ribeye, bnls, heavy 34 85,606 665.00 781.00 722.31 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 24 334,523 185.95 202.00 197.03 114A 3 Chuck, shoulder clod, trmd 36 195,998 199.00 221.76 209.72 114D 3 Chuck, clod, top blade 9 6,611 243.16 281.50 271.42 114E 3 Chuck, clod, arm roast 19 43,915 222.00 257.50 239.37 114F 5 Chuck, clod tender 5 3,862 340.00 392.00 370.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 343,844 217.00 251.50 229.25 116B 1 Chuck, chuck tender 23 41,202 230.00 255.00 237.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 55,702 203.91 218.00 210.41 120A 3 Brisket, point/off, bnls 9 26,008 331.64 355.00 341.43 123A 3 Short Plate, short rib 23 57,484 292.50 387.00 355.21 130 4 Chuck, short rib 26 61,089 204.20 260.00 221.23 160 1 Round, bone-in 3 2,474 203.00 208.00 205.20 161 1 Round, boneless 3 3,880 215.24 225.45 219.27

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 72 481,930 214.40 237.60 226.43 168 1 Round, top inside round 19 53,621 205.00 215.00 208.82 168 3 Round, top inside round 21 117,473 209.00 230.00 218.38 169 5 Round, top inside, denuded 38 172,150 249.64 268.00 254.64

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 15,715 195.05 225.00 205.75 171B 3 Round, outside round 57 298,120 220.00 255.60 234.93 171C 3 Round, eye of round 51 152,269 222.00 247.00 232.30

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 59,806 457.00 476.00 463.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 6,044 425.00 446.50 432.02 180 3 Loin, strip, bnls, 0x1 57 391,631 480.00 512.00 492.68 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 41 185,120 268.00 296.50 285.72 185A 4 Loin, bottom sirloin, flap 14 22,571 300.00 320.00 311.05 185B 1 Loin, ball-tip, bnls, heavy 8 36,714 200.00 250.50 233.48 185C 1 Loin, sirloin, tri-tip 22 132,507 276.00 307.00 288.32 185D 4 Loin, sirloin, tri-tip, pld 9 5,487 392.25 409.00 402.34 189A 4 Loin, tndrloin, trmd, heavy 36 123,460 1018.00 1142.00 1025.74 191A 4 Loin, butt tender, trimmed 11 13,212 1000.60 1190.00 1058.35 193 4 Flank, flank steak 17 17,614 335.25 366.00 347.84 ------------------------------------------------------------------------------- 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 28 62,259 421.00 474.50 439.82 112A 3 Rib, ribeye, bnls, light 11 35,134 446.82 495.65 481.57 112A 3 Rib, ribeye, bnls, heavy 35 128,110 460.50 501.50 481.35 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 8 24,197 205.25 215.00 210.71 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 10 88,981 196.00 203.75 196.91 114A 3 Chuck, shoulder clod, trmd 13 118,903 199.95 219.00 212.79 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 332,755 220.00 241.50 223.87 116B 1 Chuck, chuck tender 7 14,338 233.00 240.00 237.62

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 25 375,514 205.11 220.45 209.44 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,197 290.50 347.00 319.44 130 4 Chuck, short rib 9 31,537 197.00 210.00 204.21 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 2,542 218.75 225.00 223.48

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 12 46,726 214.40 237.00 223.15 168 1 Round, top inside round 4 2,432 205.00 220.00 209.82 168 3 Round, top inside round 11 50,027 209.87 246.50 216.60 169 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 11 32,068 222.02 242.60 228.05 171C 3 Round, eye of round 16 48,490 224.40 248.00 235.82

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 95,102 369.87 391.25 376.61 175 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 20 22,367 357.00 381.25 369.06 184 1 Loin, top butt, bnls, heavy 7 62,296 248.00 262.00 253.47 184 3 Loin, top butt, boneless 22 80,706 261.00 280.50 269.43 185A 4 Loin, bottom sirloin, flap 7 18,183 299.00 315.00 301.98 185B 1 Loin, ball-tip, bnls, heavy 13 87,295 214.00 230.89 215.49 185C 1 Loin, sirloin, tri-tip 4 6,045 276.25 296.25 278.18 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 21 19,384 792.00 930.00 813.81 191A 4 Loin, butt tender, trimmed 3 2,387 885.00 890.00 889.87 193 4 Flank, flank steak 11 30,873 319.75 377.53 346.22 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 7,171 100.00 162.00 133.95 121D 4 Plate, Inside Skirt 21 127,965 293.00 311.00 300.51 121C 4 Plate, Outside Skirt 13 16,056 360.00 395.00 379.18 121E 6 Plate, Outside Skirt, pld 13 48,786 522.64 581.00 548.50

Cap & Wedge Meat 28 159,093 238.00 270.10 260.45

Pectoral Meat 39 81,300 262.40 302.53 279.41 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 25 315,894 166.65 181.00 175.81 Ground Beef 75% 0 0 Ground Beef 81% 27 83,159 171.00 194.00 183.74 Ground Beef 85% Ground Beef 90% Ground Beef 93% 22 78,759 212.00 240.45 228.00 Ground Beef Chuck 40 330,641 184.00 200.00 189.94 Ground Beef Round 18 63,632 188.49 202.00 192.55 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 9 40,120 175.42 193.75 180.11 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 22 621,958 118.75 126.50 123.06 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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