USDA Boxed Beef Cutout Closing Prices for November 25

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: 201.32 188.28 Change from prior day: 2.40 1.46 ------------------------------------------------------------------------------- Choice/Select spread: 13.04

Total Load Count (Cuts, Trimmings, Grids): 135 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 342.63 281.53

Primal Chuck 168.87 166.01

Primal Round 171.66 170.81

Primal Loin 255.85 231.34

Primal Brisket 135.77 135.36

Primal Short Plate 135.86 137.86

Primal Flank 102.42 101.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/22 111 57 20 19 207 198.92 186.82 11/21 92 64 36 25 217 198.58 186.43 11/20 118 74 0 66 258 199.34 187.30 11/19 102 70 5 12 190 199.02 187.90 11/18 67 27 0 21 115 200.56 189.71 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 199.28 187.63 -------------------------------------------------------------------------------- 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 65.19 loads 2,607,699 pounds

Select Cuts 33.43 loads 1,337,358 pounds

Trimmings 16.85 loads 673,861 pounds

Ground Beef 19.43 load 777,378 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 44 221,616 654.99 746.50 676.22 112A 3 Rib, ribeye, bnls, light 6 55,799 750.00 780.00 758.61 112A 3 Rib, ribeye, bnls, heavy 28 60,717 746.00 790.00 767.30 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 28,337 210.00 220.00 215.34 114A 3 Chuck, shoulder clod, trmd 8 60,338 222.00 229.98 226.50 114D 3 Chuck, clod, top blade 10 7,966 259.00 283.00 273.27 114E 3 Chuck, clod, arm roast 12 29,889 243.86 290.00 264.49 114F 5 Chuck, clod tender (IM) 10 6,718 312.00 350.60 337.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 256,937 255.00 281.60 267.61 116B 1 Chuck, chuck tender (IM) 22 29,985 220.00 232.50 224.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 49,606 195.85 215.00 201.14 120A 3 Brisket, point/off, bnls 21 19,290 357.00 403.00 367.48 123A 3 Short Plate, short rib 33 37,721 438.75 511.00 469.96 130 4 Chuck, short rib 23 52,099 320.00 340.00 333.70 160 1 Round, bone-in 4 11,853 222.00 241.00 229.75 161 1 Round, boneless 4 2,798 224.00 246.00 232.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 72 483,906 218.00 244.50 227.02 168 1 Round, top inside round 26 90,316 211.30 230.00 214.57 168 3 Round, top inside round 14 60,888 220.00 239.00 228.40 169 5 Round, top inside, denuded 26 71,331 253.00 265.00 261.69

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 45 223,243 224.75 246.00 229.94 171C 3 Round, eye of round (IM) 43 96,345 238.65 267.05 253.66 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 38,117 392.00 455.00 415.78 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 2,800 405.00 443.50 410.98 180 3 Loin, strip, bnls, 0x1 29 73,220 460.00 498.00 481.56 184 1 Loin, top butt, bnls, heavy 13 19,649 245.00 273.00 252.43 184 3 Loin, top butt, boneless 26 125,901 265.00 293.00 280.68 185A 4 Loin, bottom sirloin, flap 16 43,833 365.00 391.00 372.51 185B 1 Loin, ball-tip, bnls, heavy 20 41,573 241.63 287.00 247.84 185C 1 Loin, sirloin, tri-tip (IM) 5 2,920 300.70 328.50 314.80 185D 4 Loin, tri-tip, pld (IM) 14 5,228 407.00 421.00 413.48 189A 4 Loin, tndrloin, trmd, heavy 25 80,393 1215.00 1367.00 1274.27 191A 4 Loin, butt tender, trimmed 8 2,911 1065.60 1235.00 1077.73 193 4 Flank, flank steak (IM) 19 19,768 358.00 395.00 365.57 ------------------------------------------------------------------------------- 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 20 42,486 519.00 580.69 523.74 112A 3 Rib, ribeye, bnls, light 3 21,099 562.96 575.00 563.94 112A 3 Rib, ribeye, bnls, heavy 17 20,419 557.00 594.50 567.85 113C 1 Chuck, semi-bnls, neck/off 7 11,554 214.00 225.00 214.68 114 1 Chuck, shoulder clod 5 33,578 210.00 220.00 211.52 114A 3 Chuck, shoulder clod, trmd 13 110,615 215.74 232.00 221.94 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 10,980 285.00 300.00 287.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 65,505 234.75 263.00 256.56 116B 1 Chuck, chuck tender (IM) 8 23,350 219.40 234.00 223.38

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 26 130,325 194.74 222.70 200.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 13,347 430.00 476.00 465.99 130 4 Chuck, short rib 7 9,228 316.00 335.00 324.57 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 2,124 224.00 247.00 230.75

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 19,065 223.70 232.80 228.43 168 1 Round, top inside round 11 51,068 212.00 224.00 213.62 168 3 Round, top inside round 6 15,541 219.00 234.00 227.17 169 5 Round, top inside, denuded 3 4,537 254.00 270.00 257.27

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 17 83,187 224.80 250.00 230.94 171C 3 Round, eye of round (IM) 16 71,630 240.00 265.00 253.51 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 56,338 354.00 411.40 383.17 175 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 22 63,298 389.20 436.00 416.09 184 1 Loin, top butt, bnls, heavy 11 46,304 244.40 269.50 249.51 184 3 Loin, top butt, boneless 19 119,932 250.00 275.00 254.85 185A 4 Loin, bottom sirloin, flap 5 7,108 338.00 370.00 362.97 185B 1 Loin, ball-tip, bnls, heavy 11 36,717 250.00 267.00 250.31 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 4 2,419 965.00 1000.00 971.72 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 9,782 361.77 375.00 364.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 20,046 75.00 120.00 84.21 121D 4 Plate, Inside Skirt (IM) 24 92,686 315.00 354.04 328.97 121C 4 Plate, Outside Skirt (IM) 9 7,382 395.00 435.00 408.17 121E 6 Outside Skirt, pld (IM) 6 18,229 525.60 543.00 531.72

Cap, Wedge Meat & (IM) Lean 33 87,226 249.00 272.00 253.09

Pectoral Meat 21 46,404 255.11 282.00 263.08 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 148,289 141.72 181.00 157.60 Ground Beef 75% Ground Beef 81% 14 108,860 171.50 188.00 178.64 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 11 110,008 178.17 204.00 190.21 Ground Beef Round 85% 13 91,964 214.00 228.00 224.03 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 20 148,096 184.00 214.00 203.44 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 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 22 673,861 93.00 117.00 106.97 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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