USDA Boxed Beef Cutout Closing Prices for November 12

November 12 (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: 193.30 173.71 Change from prior day: 1.43 0.15 ------------------------------------------------------------------------------- Choice/Select spread: 19.59

Total Load Count (Cuts, Trimmings, Grids): 157 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 317.41 239.86 Primal Chuck 155.88 153.97 Primal Round 165.57 162.15 Primal Loin 261.92 217.12 Primal Brisket 134.78 131.22 Primal Short Plate 125.46 128.74 Primal Flank 89.22 87.46 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/09 67 70 6 28 172 191.87 173.56 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.14 175.48 -------------------------------------------------------------------------------- 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 59.77 loads 2,390,728 pounds Select Cuts 50.72 loads 2,028,628 pounds Trimmings 6.86 loads 274,575 pounds Ground Beef 39.46 load 1,578,503 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 24 114,349 639.00 697.00 660.72 112A 3 Rib, ribeye, bnls, light 4 6,853 760.00 780.00 773.36 112A 3 Rib, ribeye, bnls, heavy 19 44,209 700.00 765.13 715.67 113C 1 Chuck, semi-bnls, neck/off 6 31,921 203.00 215.00 211.18 114 1 Chuck, shoulder clod 7 16,598 195.00 214.99 196.96 114A 3 Chuck, shoulder clod, trmd 24 77,070 198.95 225.00 205.45 114D 3 Chuck, clod, top blade 3 3,305 270.00 288.00 276.47 114E 3 Chuck, clod, arm roast 5 3,597 249.50 270.00 257.31 114F 5 Chuck, clod tender (IM) 13 26,803 310.00 368.62 324.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 96,470 232.20 256.00 242.66 116B 1 Chuck, chuck tender (IM) 19 49,757 202.00 237.00 214.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 175,117 196.00 225.85 205.56 120A 3 Brisket, point/off, bnls 10 9,782 339.02 365.00 344.92 123A 3 Short Plate, short rib 18 54,222 315.00 372.00 345.02 130 4 Chuck, short rib 16 17,203 250.00 285.00 265.32 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 125,214 216.75 240.23 221.70 168 1 Round, top inside round 24 138,912 200.00 222.99 208.84 168 3 Round, top inside round 10 32,295 212.00 222.00 215.51 169 5 Round, top inside, denuded 13 54,730 247.00 278.00 253.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 40 464,216 210.00 240.00 220.66 171C 3 Round, eye of round (IM) 21 38,935 224.00 275.00 248.56 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 8,157 502.00 545.00 540.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,053 438.00 457.50 441.21 180 3 Loin, strip, bnls, 0x1 35 147,150 489.26 546.00 506.49 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 19 89,241 300.00 325.00 309.41 185A 4 Loin, bottom sirloin, flap 21 105,046 334.00 365.00 348.48 185B 1 Loin, ball-tip, bnls, heavy 15 54,057 220.21 245.00 235.37 185C 1 Loin, sirloin, tri-tip (IM) 9 34,426 247.00 280.00 259.74 185D 4 Loin, tri-tip, pld (IM) 6 1,188 364.00 381.00 373.29 189A 4 Loin, tndrloin, trmd, heavy 22 69,531 1072.86 1297.00 1154.12 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 24,282 314.00 340.30 332.21 ------------------------------------------------------------------------------- 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 7 16,916 441.90 515.00 476.47 112A 3 Rib, ribeye, bnls, light 3 24,918 500.00 560.00 504.08 112A 3 Rib, ribeye, bnls, heavy 14 43,611 481.90 557.00 508.47 113C 1 Chuck, semi-bnls, neck/off 4 41,070 200.00 214.40 202.32 114 1 Chuck, shoulder clod 9 47,982 192.00 215.18 195.08 114A 3 Chuck, shoulder clod, trmd 13 35,803 198.95 222.00 204.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 10,083 250.50 326.00 288.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 45,304 227.30 246.00 237.44 116B 1 Chuck, chuck tender (IM) 11 41,219 204.30 220.00 209.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 241,531 193.00 225.00 198.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 61,264 274.30 356.00 311.21 130 4 Chuck, short rib 7 10,906 223.95 266.00 252.50 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 41,454 214.59 226.36 220.77 168 1 Round, top inside round 13 34,537 195.50 225.18 202.67 168 3 Round, top inside round 12 129,060 207.50 220.00 213.99 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 103,923 190.00 220.00 191.91 171B 3 Round, outside round 20 170,550 210.20 242.80 216.18 171C 3 Round, eye of round (IM) 10 25,470 197.00 246.00 221.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 26,850 384.20 443.00 400.32 175 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 15 60,758 379.50 406.00 382.62 184 1 Loin, top butt, bnls, heavy 7 61,342 233.00 262.38 245.33 184 3 Loin, top butt, boneless 7 11,445 262.50 270.00 265.11 185A 4 Loin, bottom sirloin, flap 16 189,722 325.00 342.65 330.65 185B 1 Loin, ball-tip, bnls, heavy 8 68,865 220.21 250.00 226.97 185C 1 Loin, sirloin, tri-tip (IM) 10 45,031 245.00 260.00 252.07 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 21,490 865.00 1052.00 924.51 191A 4 Loin, butt tender, trimmed 9 14,069 863.13 893.00 871.08 193 4 Flank, flank steak (IM) 12 38,339 307.50 345.00 316.58 ------------------------------------------------------------------------------- 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) 20 57,398 302.00 340.00 310.71 121C 4 Plate, Outside Skirt (IM) 29 158,219 450.03 498.97 463.02 121E 6 Outside Skirt, pld (IM) 5 8,701 675.00 720.00 680.09

Cap, Wedge Meat & (IM) Lean 43 199,013 245.00 264.20 249.46

Pectoral Meat 22 61,400 248.34 290.00 255.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 41 950,552 142.00 169.00 149.69 Ground Beef 75% Ground Beef 81% 18 134,811 180.00 211.50 189.09 Ground Beef 85% Ground Beef 90% Ground Beef 93% 9 45,493 219.50 240.00 233.28 Ground Beef Chuck 80% 17 156,187 185.00 216.50 192.35 Ground Beef Round 85% 11 40,357 199.50 234.00 211.96 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% 14 63,411 186.00 225.00 201.43 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 274,575 75.00 81.00 77.70 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.

Press spacebar to pause and continue. Press esc to stop.

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.