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USDA Boxed Beef Cutout Midday Prices for November 20

November 20 (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: 199.55 187.34 Change from prior day: 0.53 (0.56) ------------------------------------------------------------------------------- Choice/Select spread: 12.21

Total Load Count (Cuts, Trimmings, Grids): 162 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.21 275.27 Primal Chuck 167.62 164.55 Primal Round 173.13 171.57 Primal Loin 250.63 231.45 Primal Brisket 136.76 134.57 Primal Short Plate 137.51 138.40 Primal Flank 103.89 102.02 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/19 102 70 5 12 190 199.02 187.90 11/18 67 27 0 21 115 200.56 189.71 11/15 67 34 14 16 132 201.16 188.44 11/14 93 44 9 24 170 202.56 188.52 11/13 69 65 7 45 187 203.01 188.49 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.26 188.61 -------------------------------------------------------------------------------- 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 68.67 loads 2,746,967 pounds Select Cuts 55.82 loads 2,232,647 pounds Trimmings 0.00 loads 0 pounds Ground Beef 37.34 load 1,493,411 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 25 112,139 640.32 750.00 650.94 112A 3 Rib, ribeye, bnls, light 9 35,587 749.12 825.00 753.75 112A 3 Rib, ribeye, bnls, heavy 18 11,926 728.00 790.00 775.56 113C 1 Chuck, semi-bnls, neck/off 4 2,912 215.75 225.00 223.31 114 1 Chuck, shoulder clod 10 173,665 205.00 213.70 205.33 114A 3 Chuck, shoulder clod, trmd 37 112,838 214.00 237.27 222.42 114D 3 Chuck, clod, top blade 7 7,243 270.00 280.00 275.51 114E 3 Chuck, clod, arm roast 7 20,780 264.60 280.00 276.39 114F 5 Chuck, clod tender (IM) 12 8,046 340.00 360.16 351.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 62 513,412 255.00 284.60 261.93 116B 1 Chuck, chuck tender (IM) 20 60,879 218.00 231.60 222.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 47 185,656 195.00 210.72 199.48 120A 3 Brisket, point/off, bnls 15 20,133 357.00 378.00 365.46 123A 3 Short Plate, short rib 16 26,701 438.75 467.00 449.18 130 4 Chuck, short rib 22 34,804 319.75 358.00 331.21 160 1 Round, bone-in 4 11,123 222.00 235.00 230.72 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 49 149,480 221.00 241.89 227.24 168 1 Round, top inside round 40 133,946 212.00 223.00 214.89 168 3 Round, top inside round 20 232,562 219.00 235.04 224.10 169 5 Round, top inside, denuded 29 96,915 253.00 270.00 256.25

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 1,110 225.14 232.00 231.42 171B 3 Round, outside round 43 131,169 222.00 265.60 241.62 171C 3 Round, eye of round (IM) 38 80,267 245.00 263.00 254.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 127,108 373.65 450.60 401.89 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 9,632 405.00 427.00 411.62 180 3 Loin, strip, bnls, 0x1 39 81,038 448.00 499.00 465.65 184 1 Loin, top butt, bnls, heavy 13 21,272 245.00 277.28 251.64 184 3 Loin, top butt, boneless 28 71,920 275.00 290.00 283.80 185A 4 Loin, bottom sirloin, flap 31 87,356 343.00 365.00 357.84 185B 1 Loin, ball-tip, bnls, heavy 26 39,916 250.00 266.00 256.46 185C 1 Loin, sirloin, tri-tip (IM) 11 11,047 300.00 315.72 303.11 185D 4 Loin, tri-tip, pld (IM) 10 6,889 398.00 410.00 405.85 189A 4 Loin, tndrloin, trmd, heavy 21 17,197 1194.60 1253.50 1224.47 191A 4 Loin, butt tender, trimmed 4 7,644 1057.60 1057.60 1057.60 193 4 Flank, flank steak (IM) 20 19,092 358.00 386.00 375.88 ------------------------------------------------------------------------------- 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 6,572 505.75 546.00 518.53 112A 3 Rib, ribeye, bnls, light 6 33,370 546.00 595.00 549.11 112A 3 Rib, ribeye, bnls, heavy 17 19,161 530.04 580.17 563.77 113C 1 Chuck, semi-bnls, neck/off 10 13,109 208.00 225.00 218.56 114 1 Chuck, shoulder clod 14 309,216 201.00 210.00 201.53 114A 3 Chuck, shoulder clod, trmd 17 156,013 215.00 226.00 218.77 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 25,283 267.74 295.00 277.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 339,323 241.00 271.00 255.17 116B 1 Chuck, chuck tender (IM) 16 31,345 218.00 227.00 223.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 280,111 194.00 210.14 194.95 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 10,231 417.03 444.00 425.27 130 4 Chuck, short rib 5 4,461 310.00 340.00 327.44 160 1 Round, bone-in 161 1 Round, boneless 5 5,238 235.75 247.00 243.69

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 109,772 221.75 231.14 223.56 168 1 Round, top inside round 33 206,947 212.00 222.00 216.44 168 3 Round, top inside round 20 86,461 220.25 231.00 223.82 169 5 Round, top inside, denuded 6 21,738 247.00 263.00 249.68

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 23 127,094 220.00 243.00 231.57 171C 3 Round, eye of round (IM) 28 86,374 237.00 278.70 245.85 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 9,247 420.00 435.00 422.50 175 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 20 31,836 399.00 435.00 418.09 184 1 Loin, top butt, bnls, heavy 10 4,063 242.00 249.00 244.14 184 3 Loin, top butt, boneless 18 13,901 255.00 272.28 264.75 185A 4 Loin, bottom sirloin, flap 5 2,687 354.97 365.00 358.61 185B 1 Loin, ball-tip, bnls, heavy 13 17,996 250.00 267.70 256.41 185C 1 Loin, sirloin, tri-tip (IM) 5 23,409 290.00 301.00 300.53 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 14 16,582 963.97 1013.00 974.83 191A 4 Loin, butt tender, trimmed 4 3,443 935.00 1000.00 977.16 193 4 Flank, flank steak (IM) 4 20,277 343.81 375.00 346.89 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 11,590 65.00 120.00 81.93 121D 4 Plate, Inside Skirt (IM) 13 57,076 315.00 335.00 320.20 121C 4 Plate, Outside Skirt (IM) 21 17,797 373.00 435.00 394.35 121E 6 Outside Skirt, pld (IM) 5 20,641 530.60 535.00 533.17

Cap, Wedge Meat & (IM) Lean 38 90,856 247.00 277.00 252.12

Pectoral Meat 26 61,323 260.00 279.28 265.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 278,766 154.46 179.00 169.94 Ground Beef 75% Ground Beef 81% 86 765,141 174.75 196.00 179.67 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 27 206,473 235.00 255.00 250.35 Ground Beef Chuck 80% 32 91,547 191.00 199.00 195.61 Ground Beef Round 85% 35 85,278 220.00 231.00 226.95 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% 0 0 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 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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