USDA Boxed Beef Cutout Closing Prices for November 13

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: 251.35 238.93 Change from prior day: (0.09) 0.18 ------------------------------------------------------------------------------- Choice/Select spread: 12.43

Total Load Count (Cuts, Trimmings, Grids): 201 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 375.97 334.87

Primal Chuck 220.12 217.99

Primal Round 231.50 230.21

Primal Loin 303.30 273.04

Primal Brisket 207.45 201.26

Primal Short Plate 178.67 178.67

Primal Flank 121.86 119.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/12 114 43 9 36 202 251.44 238.75 11/11 78 71 11 21 181 249.97 238.43 11/10 60 38 7 23 128 249.14 239.15 11/07 63 31 13 24 131 249.11 238.07 11/06 92 59 19 13 183 250.52 237.25 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 250.04 238.33 -------------------------------------------------------------------------------- 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 81.51 loads 3,260,452 pounds

Select Cuts 68.22 loads 2,728,971 pounds

Trimmings 20.18 loads 807,160 pounds

Ground Beef 30.68 load 1,227,216 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 16 10,233 712.66 810.00 737.82 112A 3 Rib, ribeye, bnls, light 4 1,988 839.25 865.00 855.58 112A 3 Rib, ribeye, bnls, heavy 21 77,751 765.42 835.00 781.48 113C 1 Chuck, semi-bnls, neck/off 5 9,834 261.00 285.30 264.59 114 1 Chuck, shoulder clod 19 91,460 265.00 297.00 270.63 114A 3 Chuck, shoulder clod, trmd 30 504,736 274.00 305.00 285.27 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 8,286 381.55 414.00 400.36 114F 5 Chuck, clod tender (IM) 8 5,963 365.46 410.00 381.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 54 326,788 313.00 340.00 321.83 116B 1 Chuck, chuck tender (IM) 8 13,035 315.00 348.00 330.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 228,095 301.00 327.00 315.82 120A 3 Brisket, point/off, bnls 7 4,360 545.00 560.00 550.74 123A 3 Short Plate, short rib 10 56,802 535.00 598.00 547.14 130 4 Chuck, short rib 19 42,011 340.00 390.00 349.44 160 1 Round, bone-in 7 7,538 282.84 298.00 288.34 161 1 Round, boneless 6 4,566 295.00 297.66 295.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 169,544 314.00 343.75 320.11 168 1 Round, top inside round 16 68,832 285.42 307.72 293.71 168 3 Round, top inside round 25 99,814 289.50 315.00 301.35 169 5 Round, top inside, denuded 12 23,882 337.82 350.00 348.29

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 37 562,547 276.50 301.00 283.74 171C 3 Round, eye of round (IM) 31 139,554 337.10 372.05 342.22 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 34,072 524.38 560.35 541.30 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 4,244 503.00 503.00 503.00 180 3 Loin, strip, bnls, 0x1 27 210,902 510.00 567.25 527.45 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 12 7,056 354.66 380.25 363.59 185A 4 Loin, bottom sirloin, flap 29 62,398 405.00 463.00 417.51 185B 1 Loin, ball-tip, bnls, heavy 16 62,701 310.00 321.00 314.09 185C 1 Loin, sirloin, tri-tip (IM) 11 24,509 322.21 360.50 341.07 185D 4 Loin, tri-tip, pld (IM) 4 5,157 455.25 475.00 461.15 189A 4 Loin, tndrloin, trmd, heavy 13 89,327 1181.00 1313.20 1236.01 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 11 13,304 418.36 458.00 440.86 ------------------------------------------------------------------------------- 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 8 32,012 585.00 648.00 598.10 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 9 9,710 602.31 703.00 639.79 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 97,190 265.00 295.00 267.24 114A 3 Chuck, shoulder clod, trmd 14 176,813 280.00 305.00 281.78 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 12 49,566 360.00 390.00 369.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 48 578,625 308.94 337.00 313.88 116B 1 Chuck, chuck tender (IM) 5 15,273 322.32 346.00 331.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 57,491 300.00 325.00 300.49 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 15,463 535.60 593.00 547.64 130 4 Chuck, short rib 15 31,192 339.50 385.00 351.05 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 44,655 315.00 330.00 317.11 168 1 Round, top inside round 10 38,862 284.99 313.98 288.73 168 3 Round, top inside round 15 111,700 289.00 316.00 294.67 169 5 Round, top inside, denuded 4 3,293 333.25 364.00 341.06

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 23 289,951 280.25 300.98 284.11 171C 3 Round, eye of round (IM) 17 103,469 334.53 358.00 341.00 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 3,105 460.00 465.00 460.32 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 18 39,130 422.59 490.50 451.18 184 1 Loin, top butt, bnls, heavy 18 362,977 298.00 331.25 298.27 184 3 Loin, top butt, boneless 12 82,447 312.00 344.00 315.00 185A 4 Loin, bottom sirloin, flap 8 34,453 399.00 430.50 401.57 185B 1 Loin, ball-tip, bnls, heavy 9 35,534 297.96 325.00 317.59 185C 1 Loin, sirloin, tri-tip (IM) 6 10,149 322.21 342.59 327.21 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 14 191,951 1075.00 1248.00 1086.68 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 7 5,926 409.00 440.00 428.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 13,461 110.00 188.00 164.31 121D 4 Plate, Inside Skirt (IM) 22 85,851 367.59 431.00 424.11 121C 4 Plate, Outside Skirt (IM) 25 37,100 522.00 611.00 581.40 121E 6 Outside Skirt, pld (IM) 7 5,577 719.00 860.00 811.22

Cap, Wedge Meat & (IM) Lean 36 80,267 349.85 385.00 365.64

Pectoral Meat 33 148,432 354.15 407.00 366.78 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 335,091 229.00 250.98 234.26 Ground Beef 75% 0 0 Ground Beef 81% 26 186,996 255.00 289.98 263.40 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 5 29,701 354.75 363.50 359.39 Ground Beef Chuck 80% 15 237,303 270.40 290.00 280.78 Ground Beef Round 85% 8 20,778 307.12 332.00 317.80 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% 13 65,555 264.00 291.05 273.80 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 26 758,300 115.00 125.00 118.30 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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