USDA Boxed Beef Cutout Closing Prices for November 30

November 30 (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: 194.43 175.67 Change from prior day: (0.52) (0.82) ------------------------------------------------------------------------------- Choice/Select spread: 18.76

Total Load Count (Cuts, Trimmings, Grids): 279 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 330.82 243.67 Primal Chuck 156.81 154.15 Primal Round 162.57 160.27 Primal Loin 251.81 215.39 Primal Brisket 143.72 143.18 Primal Short Plate 140.03 143.13 Primal Flank 108.90 106.33 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/29 65 57 17 32 169 194.95 176.49 11/28 51 35 29 20 135 195.93 176.95 11/25 56 39 18 18 131 196.23 177.04 11/23 96 77 17 34 224 197.07 177.82 11/22 90 65 21 40 215 196.87 177.90 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.21 177.24 -------------------------------------------------------------------------------- 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 96.01 loads 3,840,351 pounds Select Cuts 98.36 loads 3,934,409 pounds Trimmings 40.32 loads 1,612,879 pounds Coarse Grinds 44.63 load 1,785,197 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 60 79,357 685.00 750.00 704.28 112A 3 Rib, ribeye, bnls, light 11 14,609 766.00 801.00 792.99 112A 3 Rib, ribeye, bnls, heavy 92 71,814 716.00 800.57 759.86 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 12 87,260 190.00 215.00 198.15 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 35 201,524 187.50 201.91 194.66 114A 3 Chuck, shoulder clod, trmd 57 185,396 194.94 218.25 203.98 114D 3 Chuck, clod, top blade 7 51,452 264.03 288.00 265.61 114E 3 Chuck, clod, arm roast 17 32,286 229.00 258.25 238.20 114F 5 Chuck, clod tender 12 18,638 299.98 366.25 337.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 141 241,669 218.70 246.00 228.78 116B 1 Chuck, chuck tender 40 38,680 225.00 244.00 235.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 142 350,994 203.00 226.00 209.93 120A 3 Brisket, point/off, bnls 30 31,012 340.00 382.50 346.11 123A 3 Short Plate, short rib 45 46,287 302.66 391.00 346.16 130 4 Chuck, short rib 60 41,922 208.00 260.00 221.94 160 1 Round, bone-in 9 21,000 204.00 213.00 209.54 161 1 Round, boneless 6 3,218 206.00 221.30 217.00

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 127 125,736 207.00 243.00 222.06 168 1 Round, top inside round 110 253,594 197.00 221.00 207.91 168 3 Round, top inside round 36 302,025 204.00 235.00 215.05 169 5 Round, top inside, denuded 21 38,811 245.00 261.00 249.05

3 Round, top inside, side off 170 1 Round, bottom gooseneck 14 8,286 200.00 225.00 211.06 171B 3 Round, outside round 82 400,040 204.00 236.00 213.71 171C 3 Round, eye of round 86 134,885 210.00 250.00 224.15

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 126,375 410.70 481.00 446.33 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 20 19,792 421.00 454.85 434.10 180 3 Loin, strip, bnls, 0x1 113 118,887 475.00 526.00 498.25 184 1 Loin, top butt, bnls, heavy 49 25,247 269.65 294.85 283.81 184 3 Loin, top butt, boneless 45 86,441 280.00 315.00 297.41 185A 4 Loin, bottom sirloin, flap 65 75,502 300.00 336.00 312.76 185B 1 Loin, ball-tip, bnls, heavy 43 203,300 224.62 249.00 228.38 185C 1 Loin, sirloin, tri-tip 12 20,267 274.25 301.00 295.01 185D 4 Loin, sirloin, tri-tip, pld 25 15,331 380.21 420.75 392.40 189A 4 Loin, tndrloin, trmd, heavy 82 76,213 1020.00 1141.00 1046.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 20 21,613 327.00 385.00 351.41 ------------------------------------------------------------------------------- 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 43 126,025 439.55 486.50 446.61 112A 3 Rib, ribeye, bnls, light 13 9,939 490.00 501.15 495.96 112A 3 Rib, ribeye, bnls, heavy 49 101,525 470.00 511.00 482.14 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 17 33,836 191.13 215.00 198.82 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 35 518,275 185.00 205.95 189.21 114A 3 Chuck, shoulder clod, trmd 30 173,238 199.00 215.95 202.70 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 10 17,063 285.98 355.00 330.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 72 559,624 212.00 245.00 223.23 116B 1 Chuck, chuck tender 34 34,279 230.00 238.00 233.68

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 202,493 202.89 229.00 209.09 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,802 300.00 344.97 308.60 130 4 Chuck, short rib 19 29,542 205.00 220.00 208.40 160 1 Round, bone-in 161 1 Round, boneless 8 10,775 212.00 223.95 218.08

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 32 178,035 208.00 232.00 212.44 168 1 Round, top inside round 35 100,472 197.00 215.00 205.40 168 3 Round, top inside round 24 82,463 204.00 217.25 211.29 169 5 Round, top inside, denuded 8 7,755 249.00 255.00 250.08

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 47 337,003 202.50 235.95 210.61 171C 3 Round, eye of round 33 64,890 213.65 240.95 221.42

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 93,153 365.60 391.00 382.12 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 38 78,000 359.00 391.00 372.91 184 1 Loin, top butt, bnls, heavy 24 70,231 250.00 260.15 252.71 184 3 Loin, top butt, boneless 18 33,672 269.75 283.00 277.53 185A 4 Loin, bottom sirloin, flap 10 58,290 282.46 330.00 291.75 185B 1 Loin, ball-tip, bnls, heavy 17 47,992 214.79 229.00 225.46 185C 1 Loin, sirloin, tri-tip 13 106,994 265.00 278.00 269.73 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 42 45,583 765.00 924.00 815.83 191A 4 Loin, butt tender, trimmed 13 12,245 812.72 890.00 867.45 193 4 Flank, flank steak 17 32,671 318.76 360.25 339.38 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 72,304 80.00 134.00 86.62 121D 4 Plate, Inside Skirt 23 29,564 300.00 327.00 308.31 121C 4 Plate, Outside Skirt 32 48,223 375.12 418.00 389.42 121E 6 Plate, Outside Skirt, pld 7 16,883 528.25 566.00 562.31

Cap & Wedge Meat 65 213,523 245.00 271.25 255.72

Pectoral Meat 44 85,605 274.27 311.00 284.75 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 53 420,738 161.90 185.25 171.52 Ground Beef 75% Ground Beef 81% 74 281,842 169.25 190.94 179.12 Ground Beef 85% Ground Beef 90% Ground Beef 93% 20 45,425 228.00 240.95 231.06 Ground Beef Chuck 55 670,415 171.74 195.50 179.40 Ground Beef Round 31 233,748 184.90 204.55 189.02 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 4,700 189.30 198.30 195.82 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 48 1,593,629 105.20 118.00 111.56 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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