USDA Boxed Beef Cutout Midday 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 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: 202.57 188.65 Change from prior day: (0.22) (1.09) ------------------------------------------------------------------------------- Choice/Select spread: 13.92

Total Load Count (Cuts, Trimmings, Grids): 198 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 333.69 273.22 Primal Chuck 173.13 168.39 Primal Round 175.69 173.57 Primal Loin 255.01 229.34 Primal Brisket 136.78 139.98 Primal Short Plate 137.33 137.97 Primal Flank 106.17 106.92 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/08 60 24 7 17 108 202.79 189.74 11/07 78 43 3 26 149 203.99 190.17 11/06 106 46 3 34 188 204.56 190.62 11/05 54 37 8 23 122 205.45 189.98 11/04 62 36 7 18 122 205.56 189.43 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 204.47 189.99 -------------------------------------------------------------------------------- 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 77.75 loads 3,109,934 pounds Select Cuts 68.77 loads 2,750,673 pounds Trimmings 15.10 loads 603,825 pounds Ground Beef 36.24 load 1,449,734 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 40 248,876 625.00 742.00 649.56 112A 3 Rib, ribeye, bnls, light 9 8,220 716.00 800.00 742.95 112A 3 Rib, ribeye, bnls, heavy 38 219,143 700.05 779.83 750.64 113C 1 Chuck, semi-bnls, neck/off 3 6,224 221.00 235.00 224.80 114 1 Chuck, shoulder clod 8 18,154 208.00 218.00 209.72 114A 3 Chuck, shoulder clod, trmd 37 134,993 215.00 242.00 218.44 114D 3 Chuck, clod, top blade 14 34,126 251.00 277.00 260.13 114E 3 Chuck, clod, arm roast 18 45,947 239.02 290.00 259.37 114F 5 Chuck, clod tender (IM) 13 11,929 344.00 380.69 364.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 71,182 262.05 299.83 281.14 116B 1 Chuck, chuck tender (IM) 17 41,754 224.20 245.00 232.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 48 219,196 195.00 217.00 200.59 120A 3 Brisket, point/off, bnls 19 18,022 354.00 395.00 365.62 123A 3 Short Plate, short rib 29 53,582 420.03 520.50 457.13 130 4 Chuck, short rib 27 31,805 324.02 368.00 334.89 160 1 Round, bone-in 6 7,753 225.00 249.00 233.30 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 214,803 227.00 253.90 232.96 168 1 Round, top inside round 28 97,101 215.00 237.00 221.65 168 3 Round, top inside round 26 122,304 225.00 243.00 230.24 169 5 Round, top inside, denuded 34 132,540 260.00 276.87 265.39

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 53 325,835 231.00 270.01 240.44 171C 3 Round, eye of round (IM) 50 107,073 247.00 284.00 263.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 81,547 430.00 504.22 464.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 4,893 415.00 448.00 417.76 180 3 Loin, strip, bnls, 0x1 53 134,089 464.00 519.81 474.11 184 1 Loin, top butt, bnls, heavy 16 9,629 262.00 299.00 266.98 184 3 Loin, top butt, boneless 33 190,740 270.00 308.75 274.77 185A 4 Loin, bottom sirloin, flap 21 61,564 353.50 388.00 361.80 185B 1 Loin, ball-tip, bnls, heavy 17 39,722 257.45 300.00 265.10 185C 1 Loin, sirloin, tri-tip (IM) 14 51,947 300.00 336.48 302.42 185D 4 Loin, tri-tip, pld (IM) 13 45,782 386.49 425.00 393.38 189A 4 Loin, tndrloin, trmd, heavy 39 104,091 1125.00 1233.23 1157.40 191A 4 Loin, butt tender, trimmed 9 3,828 1009.00 1208.50 1026.19 193 4 Flank, flank steak (IM) 24 35,323 365.75 418.00 384.53 ------------------------------------------------------------------------------- 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 20 31,398 489.00 515.00 498.91 112A 3 Rib, ribeye, bnls, light 12 14,508 545.00 580.00 556.27 112A 3 Rib, ribeye, bnls, heavy 40 68,189 528.00 579.83 550.72 113C 1 Chuck, semi-bnls, neck/off 5 2,368 220.00 229.55 224.94 114 1 Chuck, shoulder clod 16 439,834 202.00 221.75 203.47 114A 3 Chuck, shoulder clod, trmd 22 175,071 215.00 230.51 219.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 13,029 270.00 302.50 284.53 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 272,709 255.00 280.00 264.50 116B 1 Chuck, chuck tender (IM) 16 92,640 223.00 245.00 227.41

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 40,245 195.00 222.70 209.88 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 11,411 416.49 476.00 439.23 130 4 Chuck, short rib 5 3,854 325.00 341.00 334.61 160 1 Round, bone-in 161 1 Round, boneless 3 2,548 246.75 249.00 247.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 25,306 227.00 238.68 233.32 168 1 Round, top inside round 9 90,373 211.81 222.65 214.24 168 3 Round, top inside round 17 98,718 222.00 236.00 226.82 169 5 Round, top inside, denuded 8 6,995 260.00 271.00 267.94

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 103,365 226.12 260.00 233.53 171C 3 Round, eye of round (IM) 17 49,760 247.46 268.00 254.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 24,741 401.99 449.55 425.39 175 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 24 48,385 398.43 451.00 413.86 184 1 Loin, top butt, bnls, heavy 9 23,354 238.00 267.00 243.32 184 3 Loin, top butt, boneless 20 56,007 250.66 270.00 256.53 185A 4 Loin, bottom sirloin, flap 8 121,891 348.00 370.00 353.74 185B 1 Loin, ball-tip, bnls, heavy 5 10,023 252.45 266.00 260.81 185C 1 Loin, sirloin, tri-tip (IM) 4 26,590 281.91 322.00 296.40 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 19 61,699 935.00 990.00 940.77 191A 4 Loin, butt tender, trimmed 7 2,062 882.00 895.00 893.75 193 4 Flank, flank steak (IM) 6 4,166 365.00 406.50 389.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 23,139 86.00 105.00 96.56 121D 4 Plate, Inside Skirt (IM) 19 33,633 319.00 340.00 325.56 121C 4 Plate, Outside Skirt (IM) 22 97,449 360.08 426.00 373.29 121E 6 Outside Skirt, pld (IM) 11 24,524 550.00 616.00 566.98

Cap, Wedge Meat & (IM) Lean 52 603,280 248.70 281.30 250.55

Pectoral Meat 28 84,175 257.00 286.00 263.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 402,669 142.00 190.99 166.37 Ground Beef 75% Ground Beef 81% 36 338,259 167.00 203.00 178.21 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 79,387 225.72 248.00 234.54 Ground Beef Chuck 80% 26 280,083 182.00 209.50 192.45 Ground Beef Round 85% 15 111,162 216.00 228.50 220.99 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% 6 22,293 185.00 199.00 196.18 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 22 504,085 115.50 120.00 117.27 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.

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.