USDA Boxed Beef Cutout Midday 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 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: 196.41 177.85 Change from prior day: 1.29 (0.72) ------------------------------------------------------------------------------- Choice/Select spread: 18.56

Total Load Count (Cuts, Trimmings, Grids): 148 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 332.42 241.48 Primal Chuck 158.93 157.42 Primal Round 167.17 165.48 Primal Loin 251.12 215.19 Primal Brisket 145.17 145.02 Primal Short Plate 141.72 143.69 Primal Flank 111.54 112.30 -------------------------------------------------------------------------------- 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 74.91 loads 2,996,354 pounds Select Cuts 41.85 loads 1,673,902 pounds Trimmings 11.28 loads 451,089 pounds Coarse Grinds 19.72 load 788,955 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 0 0 109E 1 Rib, ribeye, lip-on, bn-in 39 273,950 658.00 712.00 670.24 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 17 62,802 697.00 765.00 713.39 113A 1 Chuck, square-cut, 2 piece 0 0 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 18 320,217 185.95 202.00 196.86 114A 3 Chuck, shoulder clod, trmd 18 81,672 199.00 220.00 210.12 114D 3 Chuck, clod, top blade 5 5,085 243.16 275.00 272.04 114E 3 Chuck, clod, arm roast 14 38,123 234.62 257.50 239.46 114F 5 Chuck, clod tender 3 3,302 340.00 392.00 373.43 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 200,886 217.00 245.00 228.25 116B 1 Chuck, chuck tender 13 23,720 230.00 248.00 236.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 10,085 203.91 218.00 207.01 120A 3 Brisket, point/off, bnls 4 14,678 331.64 354.00 341.54 123A 3 Short Plate, short rib 14 40,084 292.50 360.00 353.21 130 4 Chuck, short rib 13 32,816 204.20 240.00 216.98 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 51 425,089 214.40 237.60 226.50 168 1 Round, top inside round 13 40,857 205.00 215.00 208.32 168 3 Round, top inside round 12 38,438 216.00 230.00 222.84 169 5 Round, top inside, denuded 34 168,665 249.64 264.00 254.52

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 14,231 195.05 225.00 205.21 171B 3 Round, outside round 39 242,387 220.00 252.60 234.88 171C 3 Round, eye of round 39 128,582 222.00 242.00 231.04

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 51,777 457.00 470.60 463.16 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,761 428.00 446.50 431.42 180 3 Loin, strip, bnls, 0x1 35 292,755 487.64 511.50 496.07 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 31 154,427 269.00 292.00 286.51 185A 4 Loin, bottom sirloin, flap 10 17,229 302.00 320.00 311.16 185B 1 Loin, ball-tip, bnls, heavy 4 17,394 234.50 250.50 246.46 185C 1 Loin, sirloin, tri-tip 16 118,244 276.00 298.00 288.14 185D 4 Loin, sirloin, tri-tip, pld 3 4,329 392.25 406.50 402.16 189A 4 Loin, tndrloin, trmd, heavy 26 86,007 1018.00 1060.00 1023.91 191A 4 Loin, butt tender, trimmed 11 13,212 1000.60 1190.00 1058.35 193 4 Flank, flank steak 10 12,615 335.25 361.50 345.64 ------------------------------------------------------------------------------- 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 17 46,011 421.00 466.00 437.49 112A 3 Rib, ribeye, bnls, light 9 25,643 475.00 495.65 490.28 112A 3 Rib, ribeye, bnls, heavy 13 108,790 460.50 490.45 480.86 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 5 8,542 205.25 215.00 211.67 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 85,636 181.00 203.75 196.71 114A 3 Chuck, shoulder clod, trmd 4 8,461 199.95 213.00 207.05 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 20 297,391 222.00 240.00 222.87 116B 1 Chuck, chuck tender 3 3,620 235.00 240.00 235.96

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 328,819 205.11 216.25 209.57 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 19,089 197.00 241.25 202.21 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 6 29,203 214.40 230.25 220.87 168 1 Round, top inside round 3 2,353 205.00 220.00 209.88 168 3 Round, top inside round 6 20,405 213.25 230.00 219.72 169 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 5 22,423 222.02 242.60 225.43 171C 3 Round, eye of round 10 39,101 224.40 248.00 235.92

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 85,181 374.99 391.25 376.89 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 10 9,581 361.50 380.00 370.09 184 1 Loin, top butt, bnls, heavy 4 50,433 251.46 257.00 254.17 184 3 Loin, top butt, boneless 11 41,831 263.96 280.00 266.67 185A 4 Loin, bottom sirloin, flap 3 13,605 299.00 300.00 299.55 185B 1 Loin, ball-tip, bnls, heavy 9 83,965 215.00 230.89 215.50 185C 1 Loin, sirloin, tri-tip 3 3,936 277.00 296.25 279.21 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 4 1,289 835.00 930.00 865.89 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 5 15,602 335.00 377.53 365.66 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 5,763 100.00 151.00 132.30 121D 4 Plate, Inside Skirt 10 93,217 293.00 310.00 300.14 121C 4 Plate, Outside Skirt 8 6,176 364.95 395.00 384.32 121E 6 Plate, Outside Skirt, pld 10 47,204 522.64 581.00 547.84

Cap & Wedge Meat 21 145,990 238.00 270.10 260.64

Pectoral Meat 19 35,315 267.64 302.53 282.67 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 9 105,528 168.53 181.00 176.75 Ground Beef 75% 0 0 Ground Beef 81% 16 43,072 179.00 194.00 184.40 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 42,504 212.00 237.00 225.40 Ground Beef Chuck 14 124,990 184.00 197.60 187.27 Ground Beef Round 10 31,882 188.49 202.00 192.91 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% 3 27,500 175.42 189.00 178.80 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 0 0 Blended Ground Beef Round Blended Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 16 449,339 118.75 126.50 122.84 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.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.