USDA Boxed Beef Cutout Closing Prices for November 1

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: 204.60 189.14 Change from prior day: (0.57) (0.94) ------------------------------------------------------------------------------- Choice/Select spread: 15.46

Total Load Count (Cuts, Trimmings, Grids): 90 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 325.47 265.64

Primal Chuck 176.83 172.19

Primal Round 178.20 177.08

Primal Loin 260.43 226.99

Primal Brisket 137.58 137.06

Primal Short Plate 138.07 138.97

Primal Flank 107.87 107.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/31 67 31 0 22 120 205.17 190.08 10/30 72 47 4 36 159 205.68 190.09 10/29 61 41 6 10 117 204.24 188.12 10/28 59 47 0 10 116 203.12 187.50 10/25 70 36 9 16 131 200.97 185.40 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.84 188.24 -------------------------------------------------------------------------------- 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 42.95 loads 1,718,094 pounds

Select Cuts 25.25 loads 1,009,833 pounds

Trimmings 4.46 loads 178,505 pounds

Ground Beef 17.58 load 703,168 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 21 74,692 605.00 713.00 645.26 112A 3 Rib, ribeye, bnls, light 3 13,659 704.00 731.00 709.95 112A 3 Rib, ribeye, bnls, heavy 20 45,824 685.00 759.00 695.40 113C 1 Chuck, semi-bnls, neck/off 4 4,312 219.50 235.00 225.51 114 1 Chuck, shoulder clod 9 17,753 207.70 222.00 217.50 114A 3 Chuck, shoulder clod, trmd 14 28,700 213.00 246.00 227.06 114D 3 Chuck, clod, top blade 7 9,601 243.44 277.00 267.94 114E 3 Chuck, clod, arm roast 7 3,912 240.00 277.60 266.22 114F 5 Chuck, clod tender (IM) 6 7,542 355.00 380.00 362.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 84,304 270.00 315.60 302.15 116B 1 Chuck, chuck tender (IM) 11 14,182 233.73 251.30 244.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 45,852 196.00 215.24 201.42 120A 3 Brisket, point/off, bnls 5 18,110 360.00 375.97 360.82 123A 3 Short Plate, short rib 8 5,837 440.00 501.00 466.94 130 4 Chuck, short rib 13 46,171 304.00 357.00 314.76 160 1 Round, bone-in 3 7,554 222.00 237.00 222.98 161 1 Round, boneless 4 5,563 212.78 248.00 225.70

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 94,998 234.00 254.00 242.72 168 1 Round, top inside round 20 214,731 215.00 236.84 222.77 168 3 Round, top inside round 15 127,979 227.00 242.00 231.83 169 5 Round, top inside, denuded 15 66,590 255.00 277.00 272.94

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,678 210.00 219.36 211.04 171B 3 Round, outside round 24 73,579 238.00 261.30 249.44 171C 3 Round, eye of round (IM) 22 52,459 246.00 282.05 266.67 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 59,839 476.37 522.00 498.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,526 435.00 468.90 435.94 180 3 Loin, strip, bnls, 0x1 26 58,522 469.75 522.00 487.99 184 1 Loin, top butt, bnls, heavy 12 17,294 270.00 299.00 278.49 184 3 Loin, top butt, boneless 14 43,735 278.81 324.00 295.60 185A 4 Loin, bottom sirloin, flap 17 67,090 355.00 391.76 371.15 185B 1 Loin, ball-tip, bnls, heavy 8 15,143 261.17 273.00 266.57 185C 1 Loin, sirloin, tri-tip (IM) 5 35,152 285.00 306.00 298.43 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 23,046 1080.00 1276.00 1166.67 191A 4 Loin, butt tender, trimmed 4 5,044 1005.60 1005.60 1005.60 193 4 Flank, flank steak (IM) 19 45,422 376.00 430.00 389.65 ------------------------------------------------------------------------------- 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 0 0 112A 3 Rib, ribeye, bnls, light 8 27,491 505.00 580.00 518.00 112A 3 Rib, ribeye, bnls, heavy 22 34,381 505.00 560.00 529.37 113C 1 Chuck, semi-bnls, neck/off 3 5,101 219.50 228.03 224.85 114 1 Chuck, shoulder clod 12 40,502 195.00 220.74 207.81 114A 3 Chuck, shoulder clod, trmd 10 14,802 210.00 229.00 225.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 5,792 290.00 304.71 292.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 25,324 269.00 291.00 281.59 116B 1 Chuck, chuck tender (IM) 13 67,053 220.00 245.00 226.03

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 33,971 192.00 220.70 200.45 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 7,902 428.75 470.00 448.84 130 4 Chuck, short rib 4 15,814 304.00 335.00 307.31 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 12,341 233.00 240.00 236.63 168 1 Round, top inside round 8 31,455 208.70 230.96 223.32 168 3 Round, top inside round 4 3,773 231.93 244.00 238.24 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 13 33,661 227.95 258.00 240.29 171C 3 Round, eye of round (IM) 6 7,821 253.00 269.90 263.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 4,761 415.00 445.00 419.58 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 9 5,972 397.00 442.00 412.45 184 1 Loin, top butt, bnls, heavy 8 21,977 232.54 255.00 250.22 184 3 Loin, top butt, boneless 10 10,850 250.00 273.00 264.98 185A 4 Loin, bottom sirloin, flap 5 6,405 362.55 375.00 368.42 185B 1 Loin, ball-tip, bnls, heavy 6 19,967 260.98 270.19 263.86 185C 1 Loin, sirloin, tri-tip (IM) 4 27,349 290.96 300.00 293.37 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 19,652 841.00 1016.00 873.61 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 7 17,918 374.71 405.00 382.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 0 0 121D 4 Plate, Inside Skirt (IM) 15 32,968 305.00 335.00 315.03 121C 4 Plate, Outside Skirt (IM) 13 29,824 378.00 435.00 398.10 121E 6 Outside Skirt, pld (IM) 3 12,058 550.00 551.60 551.14

Cap, Wedge Meat & (IM) Lean 39 537,235 253.20 279.00 255.06

Pectoral Meat 19 24,257 257.00 290.00 273.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 141,132 160.00 177.00 165.68 Ground Beef 75% Ground Beef 81% 36 329,754 170.00 195.00 177.93 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 8,047 239.00 249.00 244.19 Ground Beef Chuck 80% 10 61,033 175.00 199.00 190.31 Ground Beef Round 85% 12 39,507 205.00 225.00 217.36 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% 7 47,048 187.44 208.00 190.16 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 7 178,505 113.20 116.00 114.11 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE