USDA Boxed Beef Cutout Midday Prices for November 7

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: 204.08 190.78 Change from prior day: (0.48) 0.16 ------------------------------------------------------------------------------- Choice/Select spread: 13.29

Total Load Count (Cuts, Trimmings, Grids): 75 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 327.92 272.63

Primal Chuck 176.35 172.78

Primal Round 177.53 177.44

Primal Loin 258.37 230.24

Primal Brisket 136.37 136.52

Primal Short Plate 138.77 139.49

Primal Flank 106.07 104.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 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 11/01 43 25 4 18 90 204.60 189.14 10/31 67 31 0 22 120 205.17 190.08 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 205.07 189.85 -------------------------------------------------------------------------------- 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 43.14 loads 1,725,710 pounds

Select Cuts 19.79 loads 791,415 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 11.95 load 478,095 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 13 72,803 630.00 736.00 641.48 112A 3 Rib, ribeye, bnls, light 13 32,539 676.00 800.00 715.20 112A 3 Rib, ribeye, bnls, heavy 30 90,990 672.03 775.00 706.31 113C 1 Chuck, semi-bnls, neck/off 3 8,484 225.00 235.00 229.24 114 1 Chuck, shoulder clod 11 55,688 215.00 223.81 218.86 114A 3 Chuck, shoulder clod, trmd 16 80,930 220.00 236.00 225.80 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 14,580 270.00 285.00 272.32 114F 5 Chuck, clod tender (IM) 6 9,008 347.50 376.00 357.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 36,350 275.80 302.00 287.11 116B 1 Chuck, chuck tender (IM) 15 35,848 223.76 246.03 237.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 43,337 186.26 216.00 201.05 120A 3 Brisket, point/off, bnls 7 8,399 356.50 385.00 364.32 123A 3 Short Plate, short rib 6 6,340 431.70 465.00 442.25 130 4 Chuck, short rib 9 12,199 314.00 361.37 333.29 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 179,682 230.00 246.00 236.32 168 1 Round, top inside round 20 95,789 218.00 231.14 223.15 168 3 Round, top inside round 16 34,035 231.60 240.51 234.80 169 5 Round, top inside, denuded 13 32,834 260.00 275.00 266.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 6,537 212.00 231.00 221.21 171B 3 Round, outside round 17 80,102 237.00 260.00 246.23 171C 3 Round, eye of round (IM) 14 37,988 260.13 280.80 267.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 12,455 450.00 501.00 471.47 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 3,558 413.75 450.00 421.40 180 3 Loin, strip, bnls, 0x1 26 197,755 447.38 500.00 459.78 184 1 Loin, top butt, bnls, heavy 6 10,452 255.00 274.80 268.18 184 3 Loin, top butt, boneless 11 28,899 276.00 315.00 288.32 185A 4 Loin, bottom sirloin, flap 24 147,106 356.88 377.00 361.24 185B 1 Loin, ball-tip, bnls, heavy 10 18,973 254.00 270.00 265.06 185C 1 Loin, sirloin, tri-tip (IM) 7 6,324 300.00 329.00 323.14 185D 4 Loin, tri-tip, pld (IM) 3 3,140 394.00 401.00 398.24 189A 4 Loin, tndrloin, trmd, heavy 11 46,240 1118.60 1301.00 1130.89 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 20 83,945 350.05 400.23 372.24 ------------------------------------------------------------------------------- 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 9,197 493.28 518.00 500.61 112A 3 Rib, ribeye, bnls, light 3 6,708 542.00 580.00 550.26 112A 3 Rib, ribeye, bnls, heavy 17 24,794 530.00 580.51 545.54 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 13,307 213.00 230.00 220.06 114A 3 Chuck, shoulder clod, trmd 11 36,157 220.25 245.00 224.28 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 3,607 286.00 299.00 291.90 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 16 58,848 250.00 295.00 270.33 116B 1 Chuck, chuck tender (IM) 11 19,380 227.00 258.00 235.33

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 53,374 195.60 225.00 198.75 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 6,504 320.00 340.00 322.90 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 11,874 231.00 265.70 247.38 168 1 Round, top inside round 7 34,631 222.45 230.20 222.92 168 3 Round, top inside round 9 7,780 232.00 250.00 236.03 169 5 Round, top inside, denuded 6 5,307 269.00 280.00 272.16

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,500 219.50 232.00 226.50 171B 3 Round, outside round 17 40,436 231.00 260.98 244.45 171C 3 Round, eye of round (IM) 16 27,288 245.00 280.00 257.71 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 6,777 400.00 444.50 414.46 175 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 11 10,416 410.00 461.00 429.54 184 1 Loin, top butt, bnls, heavy 6 14,358 250.80 259.20 254.78 184 3 Loin, top butt, boneless 9 102,830 250.00 281.56 255.72 185A 4 Loin, bottom sirloin, flap 11 47,442 337.78 375.81 347.12 185B 1 Loin, ball-tip, bnls, heavy 12 26,324 239.00 275.00 261.70 185C 1 Loin, sirloin, tri-tip (IM) 3 8,667 289.83 300.00 295.90 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 16,747 857.00 990.00 908.68 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 1,855 390.00 411.37 399.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 10,343 61.65 100.00 77.12 121D 4 Plate, Inside Skirt (IM) 15 45,447 320.00 330.56 326.24 121C 4 Plate, Outside Skirt (IM) 14 50,500 376.00 436.00 388.55 121E 6 Outside Skirt, pld (IM) 4 39,436 530.00 548.43 531.27

Cap, Wedge Meat & (IM) Lean 25 122,144 254.40 275.50 262.40

Pectoral Meat 16 35,272 264.25 285.50 274.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 81,983 166.00 177.00 171.07 Ground Beef 75% Ground Beef 81% 23 220,761 168.00 204.00 180.37 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 14,022 191.00 195.94 191.97 Ground Beef Round 85% 7 34,799 218.00 226.50 223.53 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% 4 22,100 191.88 202.05 198.41 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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