USDA Boxed Beef Cutout Closing Prices for November 19

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: 199.02 187.90 Change from prior day: (1.54) (1.81) ------------------------------------------------------------------------------- Choice/Select spread: 11.12

Total Load Count (Cuts, Trimmings, Grids): 190 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 333.09 278.68

Primal Chuck 167.10 165.84

Primal Round 172.15 171.52

Primal Loin 251.46 230.23

Primal Brisket 135.96 135.11

Primal Short Plate 137.02 137.91

Primal Flank 103.31 104.01 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 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 11/12 111 94 17 45 267 202.26 188.54 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 201.91 188.74 -------------------------------------------------------------------------------- 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 102.13 loads 4,085,173 pounds

Select Cuts 70.43 loads 2,817,313 pounds

Trimmings 5.07 loads 202,822 pounds

Ground Beef 12.23 load 489,005 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 49 210,806 574.00 750.00 638.22 112A 3 Rib, ribeye, bnls, light 5 3,932 762.00 825.00 791.60 112A 3 Rib, ribeye, bnls, heavy 22 70,614 701.00 790.00 758.40 113C 1 Chuck, semi-bnls, neck/off 5 6,431 212.00 228.00 217.64 114 1 Chuck, shoulder clod 12 42,432 200.00 222.00 213.60 114A 3 Chuck, shoulder clod, trmd 42 349,863 208.41 231.00 221.88 114D 3 Chuck, clod, top blade 9 27,178 255.00 277.00 273.78 114E 3 Chuck, clod, arm roast 16 64,030 242.80 289.89 259.66 114F 5 Chuck, clod tender (IM) 4 6,223 309.00 346.50 334.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 491,067 237.75 283.00 256.78 116B 1 Chuck, chuck tender (IM) 19 33,875 219.37 229.00 224.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 113,560 190.00 210.00 201.69 120A 3 Brisket, point/off, bnls 12 16,793 362.00 382.00 368.32 123A 3 Short Plate, short rib 14 32,996 439.45 515.04 473.35 130 4 Chuck, short rib 23 49,515 302.00 340.00 317.44 160 1 Round, bone-in 6 4,876 226.50 241.00 236.10 161 1 Round, boneless 4 1,564 220.99 248.00 232.24

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 53 289,514 218.00 246.96 225.18 168 1 Round, top inside round 32 478,615 210.00 230.00 213.99 168 3 Round, top inside round 33 113,645 218.83 251.00 225.33 169 5 Round, top inside, denuded 19 106,752 253.00 263.00 256.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 49 231,814 225.00 261.01 237.78 171C 3 Round, eye of round (IM) 34 100,755 245.00 287.00 253.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 211,591 375.00 475.00 396.69 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 6,793 410.00 431.00 420.66 180 3 Loin, strip, bnls, 0x1 32 154,553 440.00 489.89 459.40 184 1 Loin, top butt, bnls, heavy 4 2,138 245.00 263.48 257.37 184 3 Loin, top butt, boneless 30 153,844 270.00 296.89 276.30 185A 4 Loin, bottom sirloin, flap 21 139,823 340.00 371.00 358.93 185B 1 Loin, ball-tip, bnls, heavy 13 179,904 250.00 268.00 251.43 185C 1 Loin, sirloin, tri-tip (IM) 13 18,808 290.00 343.00 314.64 185D 4 Loin, tri-tip, pld (IM) 10 15,838 389.00 442.90 401.42 189A 4 Loin, tndrloin, trmd, heavy 30 74,237 1125.00 1255.00 1202.52 191A 4 Loin, butt tender, trimmed 3 1,932 1050.94 1078.00 1051.81 193 4 Flank, flank steak (IM) 25 45,285 349.00 389.00 360.53 ------------------------------------------------------------------------------- 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 17 34,907 498.00 546.00 517.13 112A 3 Rib, ribeye, bnls, light 11 16,017 550.92 595.00 573.46 112A 3 Rib, ribeye, bnls, heavy 30 49,959 531.63 575.04 553.76 113C 1 Chuck, semi-bnls, neck/off 6 3,536 209.00 222.00 216.62 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 32 411,238 208.41 226.00 217.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 41,615 254.00 300.00 283.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 413,443 224.75 265.00 253.30 116B 1 Chuck, chuck tender (IM) 9 19,016 219.37 230.00 222.51

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 414,984 194.00 222.70 197.06 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 21,925 408.13 475.00 425.43 130 4 Chuck, short rib 11 12,591 301.00 340.00 312.61 160 1 Round, bone-in 161 1 Round, boneless 5 5,189 220.99 247.00 233.10

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 57,306 218.00 235.00 222.66 168 1 Round, top inside round 19 171,818 212.00 227.71 214.32 168 3 Round, top inside round 4 7,482 222.00 229.92 224.46 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 125,578 227.25 250.00 232.03 171C 3 Round, eye of round (IM) 14 39,874 243.75 266.00 249.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 47,157 350.00 436.00 366.30 175 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 31 237,197 374.50 440.00 416.95 184 1 Loin, top butt, bnls, heavy 7 11,870 235.00 245.00 243.41 184 3 Loin, top butt, boneless 24 57,873 243.00 285.00 257.04 185A 4 Loin, bottom sirloin, flap 7 55,173 349.00 370.00 356.84 185B 1 Loin, ball-tip, bnls, heavy 9 55,319 250.00 270.00 255.63 185C 1 Loin, sirloin, tri-tip (IM) 5 5,698 290.00 310.00 293.02 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 90,829 960.00 1037.00 971.38 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 8,075 362.00 375.00 365.55 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 43,774 70.15 101.00 71.95 121D 4 Plate, Inside Skirt (IM) 15 111,688 317.85 337.00 320.91 121C 4 Plate, Outside Skirt (IM) 10 16,083 384.00 435.00 400.71 121E 6 Outside Skirt, pld (IM) 9 16,338 535.00 606.00 543.85

Cap, Wedge Meat & (IM) Lean 37 220,283 247.00 270.00 252.81

Pectoral Meat 36 56,654 256.81 280.00 266.33 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 172,875 152.00 189.06 163.69 Ground Beef 75% Ground Beef 81% 24 60,062 180.00 206.00 186.84 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 13 61,502 225.28 256.00 237.42 Ground Beef Chuck 80% 8 34,751 186.94 203.10 193.32 Ground Beef Round 85% 7 6,290 218.00 229.00 222.31 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% 11 57,500 185.00 214.00 204.46 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 13 202,822 109.19 118.00 114.43 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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