USDA Boxed Beef Cutout Midday 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 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: 194.96 175.97 Change from prior day: 0.01 (0.52) ------------------------------------------------------------------------------- Choice/Select spread: 18.98

Total Load Count (Cuts, Trimmings, Grids): 166 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 330.33 244.82 Primal Chuck 157.00 153.58 Primal Round 163.44 161.88 Primal Loin 253.07 215.20 Primal Brisket 143.73 143.54 Primal Short Plate 140.28 143.28 Primal Flank 110.20 106.21 -------------------------------------------------------------------------------- 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 52.62 loads 2,104,811 pounds Select Cuts 60.96 loads 2,438,498 pounds Trimmings 24.78 loads 991,326 pounds Coarse Grinds 28.01 load 1,120,346 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 44 56,447 685.25 750.00 703.97 112A 3 Rib, ribeye, bnls, light 6 4,486 790.00 801.00 796.58 112A 3 Rib, ribeye, bnls, heavy 43 33,860 730.00 800.00 762.89 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 6 44,304 195.00 215.00 202.91 113C 3 Chuck, semi-bnls, neck/off

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 20 83,059 191.00 201.91 197.89 114A 3 Chuck, shoulder clod, trmd 31 71,386 199.50 218.25 207.21 114D 3 Chuck, clod, top blade 6 50,153 264.03 288.00 265.37 114E 3 Chuck, clod, arm roast 9 20,208 229.00 240.50 232.33 114F 5 Chuck, clod tender 9 15,910 299.98 366.25 333.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 64 136,413 219.94 243.50 228.58 116B 1 Chuck, chuck tender 31 26,282 225.00 244.00 234.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 63 225,752 203.00 224.50 209.17 120A 3 Brisket, point/off, bnls 19 21,105 340.00 382.50 348.45 123A 3 Short Plate, short rib 25 28,537 340.00 391.00 353.80 130 4 Chuck, short rib 38 27,777 209.00 260.00 225.13 160 1 Round, bone-in 9 21,000 204.00 213.00 209.54 161 1 Round, boneless 5 2,618 206.00 221.30 216.77

3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 57 54,515 207.00 243.00 225.58 168 1 Round, top inside round 49 121,268 204.62 217.80 208.64 168 3 Round, top inside round 22 161,634 210.00 234.99 216.05 169 5 Round, top inside, denuded 14 22,044 247.00 254.00 249.89

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 4,379 203.98 225.00 213.64 171B 3 Round, outside round 51 176,608 205.25 236.00 217.42 171C 3 Round, eye of round 55 65,959 210.00 241.25 219.66

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 67,645 438.32 481.00 467.70 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 14,829 421.00 454.85 434.37 180 3 Loin, strip, bnls, 0x1 50 45,814 490.50 526.00 510.64 184 1 Loin, top butt, bnls, heavy 35 19,338 269.65 294.85 283.74 184 3 Loin, top butt, boneless 23 78,126 280.00 315.00 296.70 185A 4 Loin, bottom sirloin, flap 29 26,950 304.00 336.00 312.62 185B 1 Loin, ball-tip, bnls, heavy 23 196,289 224.62 241.00 228.02 185C 1 Loin, sirloin, tri-tip 7 9,079 274.25 301.00 290.32 185D 4 Loin, sirloin, tri-tip, pld 10 10,839 387.00 420.75 389.77 189A 4 Loin, tndrloin, trmd, heavy 37 31,087 1020.00 1141.00 1050.65 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak 12 8,789 340.00 380.00 365.06 ------------------------------------------------------------------------------- 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 34 88,522 440.00 486.50 447.33 112A 3 Rib, ribeye, bnls, light 9 6,351 495.00 501.15 497.13 112A 3 Rib, ribeye, bnls, heavy 25 41,342 479.00 511.00 483.52 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 14 32,696 191.13 215.00 198.42 113C 3 Chuck, semi-bnls, neck/off 0 0

3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 22 390,156 185.00 205.95 187.69 114A 3 Chuck, shoulder clod, trmd 17 114,833 200.00 215.95 202.95 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 6 9,160 285.98 355.00 325.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 430,667 213.13 245.00 221.58 116B 1 Chuck, chuck tender 28 29,287 230.00 238.00 233.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 128,619 202.89 220.00 209.62 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 14 9,595 205.00 220.00 209.04 160 1 Round, bone-in 161 1 Round, boneless 7 9,937 212.00 223.95 218.09

3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 22 49,332 215.25 232.00 223.27 168 1 Round, top inside round 22 62,539 200.00 215.00 206.34 168 3 Round, top inside round 12 32,203 206.28 217.25 211.59 169 5 Round, top inside, denuded 5 6,380 249.00 252.10 249.32

3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 72,447 202.50 235.95 216.15 171C 3 Round, eye of round 20 25,133 213.65 240.95 223.55

3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 68,358 367.00 391.00 382.27 175 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 23 48,376 365.00 391.00 374.30 184 1 Loin, top butt, bnls, heavy 19 66,341 251.00 260.15 252.51 184 3 Loin, top butt, boneless 12 17,610 276.53 281.00 279.98 185A 4 Loin, bottom sirloin, flap 4 3,670 303.50 330.00 321.37 185B 1 Loin, ball-tip, bnls, heavy 12 23,462 214.79 228.00 225.03 185C 1 Loin, sirloin, tri-tip 6 27,386 269.91 273.00 270.10 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, heavy 28 23,438 765.00 924.00 831.01 191A 4 Loin, butt tender, trimmed 9 7,881 812.72 890.00 862.21 193 4 Flank, flank steak 11 13,398 318.76 360.25 334.63 ------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitatins (FL) 1-6 ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 21,521 86.62 129.65 96.93 121D 4 Plate, Inside Skirt 16 14,662 303.40 327.00 307.27 121C 4 Plate, Outside Skirt 23 41,291 375.12 415.00 387.43 121E 6 Plate, Outside Skirt, pld 4 2,849 528.25 560.00 545.93

Cap & Wedge Meat 46 174,493 245.00 270.10 255.67

Pectoral Meat 26 57,721 275.00 311.00 287.33 ------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURC -- 10 Pound Chub Basis ------------------------------------------------------------------------------- Ground Beef 73% 31 313,193 167.66 176.85 172.02 Ground Beef 75% Ground Beef 81% 49 152,169 170.65 190.85 179.65 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 16 32,980 228.00 240.95 231.09 Ground Beef Chuck 37 460,908 171.74 195.50 178.38 Ground Beef Round 18 100,490 187.55 204.55 191.74 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% 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 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 29 980,826 106.50 118.00 112.22 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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