USDA Boxed Beef Cutout Midday Prices for November 27

November 27 (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: 197.04 175.50 Change from prior day: 0.93 1.47 ------------------------------------------------------------------------------- Choice/Select spread: 21.54

Total Load Count (Cuts, Trimmings, Grids): 100 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 328.99 248.73 Primal Chuck 159.42 155.29 Primal Round 165.32 164.47 Primal Loin 267.52 213.94 Primal Brisket 135.32 136.41 Primal Short Plate 127.27 130.90 Primal Flank 92.02 91.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/26 58 30 12 19 119 196.11 174.03 11/23 56 41 6 22 125 196.33 174.17 11/21 79 73 0 30 183 194.89 174.37 11/20 92 83 14 57 245 194.28 173.84 11/19 88 94 31 23 237 194.17 172.97 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.16 173.88 -------------------------------------------------------------------------------- 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 48.09 loads 1,923,414 pounds Select Cuts 32.73 loads 1,309,323 pounds Trimmings 0.00 loads 0 pounds Ground Beef 19.30 load 772,088 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 11 42,001 675.00 753.00 688.90 112A 3 Rib, ribeye, bnls, light 3 2,501 758.00 806.00 795.43 112A 3 Rib, ribeye, bnls, heavy 16 52,897 730.00 798.75 757.62 113C 1 Chuck, semi-bnls, neck/off 3 3,226 205.00 214.88 207.28 114 1 Chuck, shoulder clod 10 93,491 199.00 211.00 203.63 114A 3 Chuck, shoulder clod, trmd 17 60,462 209.00 230.47 217.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 26,751 250.00 270.00 252.34 114F 5 Chuck, clod tender (IM) 4 4,425 306.50 370.00 321.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 36,327 215.00 236.00 232.04 116B 1 Chuck, chuck tender (IM) 4 1,244 216.50 232.64 224.08

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 128,335 204.50 221.00 208.08 120A 3 Brisket, point/off, bnls 9 5,447 348.00 377.00 359.32 123A 3 Short Plate, short rib 130 4 Chuck, short rib 9 12,457 251.00 281.00 275.35 160 1 Round, bone-in 3 6,129 205.00 232.50 227.98 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 72,081 212.00 235.47 215.09 168 1 Round, top inside round 17 81,425 203.00 215.00 212.19 168 3 Round, top inside round 9 72,991 218.00 236.00 224.78 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 136,642 209.21 233.50 213.81 171C 3 Round, eye of round (IM) 11 12,964 230.00 255.00 239.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 8,702 494.75 535.00 511.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 2,255 445.00 457.24 446.77 180 3 Loin, strip, bnls, 0x1 15 45,869 490.13 539.50 501.30 184 1 Loin, top butt, bnls, heavy 7 5,385 290.00 315.00 300.98 184 3 Loin, top butt, boneless 9 24,048 306.75 335.00 309.82 185A 4 Loin, bottom sirloin, flap 10 71,268 355.00 370.00 359.25 185B 1 Loin, ball-tip, bnls, heavy 9 49,467 218.00 245.00 225.19 185C 1 Loin, sirloin, tri-tip (IM) 4 6,514 259.00 288.00 265.01 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 4,608 1236.00 1250.00 1239.24 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 6,975 336.00 369.73 344.29 ------------------------------------------------------------------------------- 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 10 41,886 488.00 509.00 491.55 112A 3 Rib, ribeye, bnls, light 17 76,812 510.00 580.07 523.13 112A 3 Rib, ribeye, bnls, heavy 23 46,493 505.00 576.45 527.37 113C 1 Chuck, semi-bnls, neck/off 6 10,614 202.75 219.25 205.75 114 1 Chuck, shoulder clod 8 34,671 201.00 214.25 204.60 114A 3 Chuck, shoulder clod, trmd 14 134,447 208.00 223.25 217.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 65,650 240.00 288.59 254.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 20,242 210.00 245.00 233.19 116B 1 Chuck, chuck tender (IM) 11 17,907 203.00 232.25 218.72

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 39,116 202.64 214.04 210.03 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 16,527 248.34 325.00 263.15 130 4 Chuck, short rib 6 11,103 246.70 270.00 256.14 160 1 Round, bone-in 161 1 Round, boneless 8 18,643 209.50 245.00 222.23

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 118,085 215.00 235.25 217.63 168 1 Round, top inside round 6 7,469 208.00 223.00 211.84 168 3 Round, top inside round 8 19,749 213.00 233.00 225.85 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 23 123,960 210.00 222.89 216.17 171C 3 Round, eye of round (IM) 10 27,197 212.00 255.00 230.70 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 9,456 370.00 415.50 392.03 175 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 18,386 375.00 400.00 383.92 184 1 Loin, top butt, bnls, heavy 6 57,194 239.50 265.02 247.88 184 3 Loin, top butt, boneless 10 12,837 258.00 280.00 271.20 185A 4 Loin, bottom sirloin, flap 4 10,466 342.00 350.00 346.42 185B 1 Loin, ball-tip, bnls, heavy 7 32,584 214.00 249.89 223.89 185C 1 Loin, sirloin, tri-tip (IM) 3 12,607 255.00 259.00 258.33 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 56,224 796.50 861.00 827.77 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 26,796 325.00 357.00 347.05 ------------------------------------------------------------------------------- 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) 11 37,838 314.50 331.00 317.91 121C 4 Plate, Outside Skirt (IM) 6 9,772 470.00 515.07 496.33 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 20 126,927 243.88 267.00 254.25

Pectoral Meat 12 14,470 252.00 270.00 260.04 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 114,591 149.00 167.75 154.50 Ground Beef 75% Ground Beef 81% 28 159,992 174.00 212.25 194.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 14 83,410 240.00 265.25 251.86 Ground Beef Chuck 80% 10 80,384 185.00 201.00 196.16 Ground Beef Round 85% 13 35,248 208.09 230.47 213.46 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% 0 0 Blended Ground Beef 81% 13 131,259 188.30 225.00 201.51 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% 0 0 -------------------------------------------------------------------------------- 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.

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