USDA Boxed Beef Cutout Midday Prices for November 5

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: 205.32 190.33 Change from prior day: (0.24) 0.90 ------------------------------------------------------------------------------- Choice/Select spread: 14.99

Total Load Count (Cuts, Trimmings, Grids): 62 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 331.03 271.46

Primal Chuck 175.82 173.03

Primal Round 179.19 176.99

Primal Loin 261.13 228.43

Primal Brisket 137.94 137.76

Primal Short Plate 137.80 138.73

Primal Flank 108.60 106.60 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/04 62 36 7 18 122 205.56 189.43 11/01 43 25 4 18 90 204.60 189.14 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 205.05 189.37 -------------------------------------------------------------------------------- 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 27.89 loads 1,115,430 pounds

Select Cuts 20.35 loads 814,135 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 14.11 load 564,406 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 19 122,122 614.84 717.00 624.64 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 26 65,125 696.78 745.00 707.89 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 4,977 215.00 220.00 216.04 114A 3 Chuck, shoulder clod, trmd 14 168,957 225.00 240.00 226.50 114D 3 Chuck, clod, top blade 7 4,559 264.00 281.00 272.93 114E 3 Chuck, clod, arm roast 4 7,976 264.00 295.00 287.59 114F 5 Chuck, clod tender (IM) 4 3,332 370.00 375.00 372.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 27,688 291.30 307.00 299.42 116B 1 Chuck, chuck tender (IM) 12 39,585 232.00 260.50 238.62

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 18,890 200.00 212.00 203.71 120A 3 Brisket, point/off, bnls 10 9,501 353.00 391.00 364.30 123A 3 Short Plate, short rib 12 18,879 439.45 500.00 472.72 130 4 Chuck, short rib 17 31,422 324.50 367.00 335.32 160 1 Round, bone-in 4 11,204 220.00 235.00 228.98 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 25,991 237.00 248.00 239.95 168 1 Round, top inside round 6 15,761 224.00 231.00 225.49 168 3 Round, top inside round 7 62,207 227.50 247.00 229.65 169 5 Round, top inside, denuded 3 1,479 269.71 275.00 272.82

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 52,796 242.00 266.77 246.15 171C 3 Round, eye of round (IM) 20 48,728 249.69 271.00 265.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 7,826 470.03 522.00 485.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 10,191 435.00 454.00 438.20 180 3 Loin, strip, bnls, 0x1 19 17,934 484.20 532.00 499.96 184 1 Loin, top butt, bnls, heavy 5 5,070 270.00 315.68 282.69 184 3 Loin, top butt, boneless 24 154,684 280.00 316.77 281.03 185A 4 Loin, bottom sirloin, flap 11 20,650 368.00 389.71 374.77 185B 1 Loin, ball-tip, bnls, heavy 5 12,540 265.00 293.00 267.01 185C 1 Loin, sirloin, tri-tip (IM) 3 8,279 300.00 320.97 319.74 185D 4 Loin, tri-tip, pld (IM) 10 10,874 383.00 401.00 389.38 189A 4 Loin, tndrloin, trmd, heavy 11 22,065 1141.00 1292.00 1187.87 191A 4 Loin, butt tender, trimmed 3 1,013 1038.00 1057.00 1051.51 193 4 Flank, flank steak (IM) 12 6,937 386.34 421.00 399.69 ------------------------------------------------------------------------------- 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 11 5,686 466.78 515.00 491.14 112A 3 Rib, ribeye, bnls, light 3 1,727 557.00 562.00 560.81 112A 3 Rib, ribeye, bnls, heavy 12 14,597 531.00 572.00 554.40 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 6 24,235 204.70 229.00 224.14 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 15,475 287.00 299.71 287.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 107,697 250.00 290.00 276.72 116B 1 Chuck, chuck tender (IM) 8 5,562 233.00 249.00 241.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 80,204 194.00 208.00 199.21 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 11,733 416.03 470.00 443.82 130 4 Chuck, short rib 9 5,628 325.00 340.00 333.03 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 3,174 240.00 241.00 240.41 168 1 Round, top inside round 5 11,165 225.00 234.71 227.61 168 3 Round, top inside round 3 16,703 228.00 241.00 236.45 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 41,563 225.00 225.00 225.00 171B 3 Round, outside round 8 63,432 233.00 258.00 236.19 171C 3 Round, eye of round (IM) 10 73,415 250.59 268.00 254.05 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 25,671 400.00 446.00 416.37 175 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 12 5,821 410.00 435.00 421.18 184 1 Loin, top butt, bnls, heavy 5 23,393 245.00 260.00 248.97 184 3 Loin, top butt, boneless 8 21,996 255.00 274.50 262.93 185A 4 Loin, bottom sirloin, flap 4 42,357 328.22 360.00 347.96 185B 1 Loin, ball-tip, bnls, heavy 7 15,903 250.00 265.00 260.26 185C 1 Loin, sirloin, tri-tip (IM) 6 13,796 284.70 304.14 291.94 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 19,910 927.00 1000.00 971.39 191A 4 Loin, butt tender, trimmed 3 10,492 853.23 885.00 857.39 193 4 Flank, flank steak (IM) 3 1,269 374.71 401.00 388.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 29,353 79.85 100.00 88.42 121D 4 Plate, Inside Skirt (IM) 11 35,034 315.50 334.75 326.91 121C 4 Plate, Outside Skirt (IM) 15 22,149 367.50 412.00 384.69 121E 6 Outside Skirt, pld (IM) 3 8,120 464.75 547.00 528.34

Cap, Wedge Meat & (IM) Lean 18 49,371 261.45 281.00 265.38

Pectoral Meat 13 23,965 259.18 285.00 275.03 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 135,825 160.00 183.00 171.94 Ground Beef 75% 0 0 Ground Beef 81% 7 72,577 179.00 205.00 187.68 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 10 238,808 185.00 201.00 187.18 Ground Beef Round 85% 5 24,506 215.00 227.80 218.63 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 5 37,120 187.75 199.00 194.55 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- 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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