USDA Boxed Beef Cutout Midday Prices for November 9

November 9 (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: 191.70 174.57 Change from prior day: (1.54) (1.38) ------------------------------------------------------------------------------- Choice/Select spread: 17.13

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 308.66 244.35 Primal Chuck 153.25 153.78 Primal Round 167.31 162.27 Primal Loin 260.78 218.55 Primal Brisket 135.16 134.41 Primal Short Plate 125.65 128.95 Primal Flank 88.70 84.87 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/08 112 77 15 22 225 193.24 175.95 11/07 94 73 11 35 213 193.93 176.16 11/06 72 52 14 32 169 193.65 176.45 11/05 63 68 5 36 172 193.02 175.29 11/02 63 65 0 31 160 192.74 175.54 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.32 175.88 -------------------------------------------------------------------------------- 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 42.10 loads 1,684,186 pounds Select Cuts 35.74 loads 1,429,487 pounds Trimmings 0.00 loads 0 pounds Ground Beef 18.10 load 723,951 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 7 7,264 625.00 657.00 632.04 112A 3 Rib, ribeye, bnls, light 3 13,079 749.50 775.00 774.59 112A 3 Rib, ribeye, bnls, heavy 13 20,995 691.00 786.00 720.48 113C 1 Chuck, semi-bnls, neck/off 5 4,950 204.00 220.00 207.93 114 1 Chuck, shoulder clod 11 20,369 194.64 205.61 196.00 114A 3 Chuck, shoulder clod, trmd 32 220,509 198.00 215.50 205.87 114D 3 Chuck, clod, top blade 4 6,394 265.50 290.00 275.02 114E 3 Chuck, clod, arm roast 5 2,247 264.61 270.00 267.21 114F 5 Chuck, clod tender (IM) 9 27,519 295.29 366.00 302.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 557,366 223.00 261.50 237.76 116B 1 Chuck, chuck tender (IM) 8 16,739 208.00 221.00 212.62

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 82,911 205.00 223.95 208.26 120A 3 Brisket, point/off, bnls 5 7,389 345.00 367.00 355.88 123A 3 Short Plate, short rib 10 25,808 327.59 385.00 363.73 130 4 Chuck, short rib 13 34,250 184.20 280.00 228.28 160 1 Round, bone-in 3 4,984 201.00 205.00 204.53 161 1 Round, boneless 3 9,196 215.00 227.00 215.76

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 123,103 211.62 240.89 222.18 168 1 Round, top inside round 19 51,598 205.00 220.00 208.46 168 3 Round, top inside round 13 26,406 200.00 226.50 216.87 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,407 195.00 220.00 207.96 171B 3 Round, outside round 22 46,697 220.00 251.50 228.70 171C 3 Round, eye of round (IM) 15 31,173 215.00 288.00 247.15 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 6,837 460.00 526.63 500.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 4,836 440.00 466.00 446.13 180 3 Loin, strip, bnls, 0x1 10 13,110 490.00 533.00 505.44 184 1 Loin, top butt, bnls, heavy 6 11,433 300.00 325.00 315.07 184 3 Loin, top butt, boneless 10 18,100 295.00 335.00 302.59 185A 4 Loin, bottom sirloin, flap 11 18,857 345.00 363.00 353.35 185B 1 Loin, ball-tip, bnls, heavy 11 24,879 220.00 256.89 230.63 185C 1 Loin, sirloin, tri-tip (IM) 9 21,496 250.00 270.00 252.40 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 20,489 1088.00 1276.00 1151.43 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 22 36,911 325.00 352.00 328.57 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 8 3,312 466.15 510.00 494.27 112A 3 Rib, ribeye, bnls, light 4 13,147 501.00 530.39 507.92 112A 3 Rib, ribeye, bnls, heavy 13 23,321 482.33 540.00 503.84 113C 1 Chuck, semi-bnls, neck/off 4 7,785 204.50 210.00 208.83 114 1 Chuck, shoulder clod 13 153,506 189.00 200.00 190.28 114A 3 Chuck, shoulder clod, trmd 13 76,467 201.00 210.00 206.19 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 196,981 227.00 250.61 233.92 116B 1 Chuck, chuck tender (IM) 7 12,930 203.86 213.75 207.17

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 21,993 204.00 221.63 205.36 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 6,136 300.00 325.00 316.43 130 4 Chuck, short rib 4 15,437 184.20 255.00 214.22 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 25,815 205.00 231.12 217.53 168 1 Round, top inside round 8 23,666 196.74 218.16 204.65 168 3 Round, top inside round 18 42,156 200.00 220.00 210.74 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 44,488 191.04 220.00 197.74 171B 3 Round, outside round 16 39,742 213.00 236.00 221.12 171C 3 Round, eye of round (IM) 33 120,207 195.88 235.00 216.48 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 17,868 410.00 435.00 415.71 175 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 12 17,708 387.00 425.00 406.03 184 1 Loin, top butt, bnls, heavy 8 22,524 253.72 265.00 255.64 184 3 Loin, top butt, boneless 7 49,108 250.07 285.00 254.44 185A 4 Loin, bottom sirloin, flap 7 53,885 329.19 355.00 337.10 185B 1 Loin, ball-tip, bnls, heavy 8 96,346 217.00 246.89 226.74 185C 1 Loin, sirloin, tri-tip (IM) 3 2,411 249.76 255.00 254.57 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 13 25,488 860.00 916.00 870.86 191A 4 Loin, butt tender, trimmed 3 9,914 864.29 975.00 867.59 193 4 Flank, flank steak (IM) 7 18,959 296.00 339.00 308.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 24 185,509 295.00 327.00 307.94 121C 4 Plate, Outside Skirt (IM) 19 67,366 449.00 470.50 465.39 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 29 93,522 242.00 262.00 248.61

Pectoral Meat 16 38,259 245.00 272.00 250.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 125,709 139.32 155.00 142.04 Ground Beef 75% Ground Beef 81% 25 220,948 183.00 196.00 186.52 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 15 50,422 185.00 199.00 193.39 Ground Beef Round 85% 5 2,304 216.00 223.00 218.99 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 5 55,126 189.00 199.00 195.95 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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.

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.