USDA Boxed Beef Cutout Midday 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 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: 251.93 238.44 Change from prior day: 0.49 (0.31) ------------------------------------------------------------------------------- Choice/Select spread: 13.49

Total Load Count (Cuts, Trimmings, Grids): 109 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 379.51 333.31

Primal Chuck 220.63 218.09

Primal Round 231.63 230.31

Primal Loin 303.40 271.54

Primal Brisket 207.65 201.25

Primal Short Plate 178.06 178.06

Primal Flank 121.89 119.44 -------------------------------------------------------------------------------- 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 42.17 loads 1,686,709 pounds

Select Cuts 34.30 loads 1,372,030 pounds

Trimmings 18.15 loads 725,934 pounds

Ground Beef 14.11 load 564,534 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 12 9,582 712.66 752.00 735.91 112A 3 Rib, ribeye, bnls, light 3 1,897 839.25 865.00 855.13 112A 3 Rib, ribeye, bnls, heavy 10 7,209 805.25 835.00 826.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 13 78,164 265.00 297.00 269.96 114A 3 Chuck, shoulder clod, trmd 15 185,212 280.00 292.00 283.97 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 4 4,526 400.00 414.00 401.57 114F 5 Chuck, clod tender (IM) 7 3,947 385.00 410.00 389.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 221,454 313.00 340.00 321.88 116B 1 Chuck, chuck tender (IM) 8 13,035 315.00 348.00 330.91

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 25 195,742 312.00 327.00 316.07 120A 3 Brisket, point/off, bnls 6 4,198 545.00 560.00 550.77 123A 3 Short Plate, short rib 8 55,166 535.00 596.00 546.26 130 4 Chuck, short rib 11 8,514 354.00 390.00 364.93 160 1 Round, bone-in 4 3,031 282.84 298.00 288.21 161 1 Round, boneless 5 3,950 295.00 297.66 295.24

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 129,550 315.00 336.00 320.37 168 1 Round, top inside round 11 49,574 290.10 307.72 295.86 168 3 Round, top inside round 15 76,868 289.50 306.40 299.04 169 5 Round, top inside, denuded 7 16,420 345.00 350.00 349.22

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 105,116 276.50 301.00 284.25 171C 3 Round, eye of round (IM) 19 53,314 339.40 372.05 346.78 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 12,197 532.00 558.00 545.40 175 3 Loin, strip loin, 1x1 0 0 180 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 17 181,833 510.00 565.50 526.90 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 10 3,992 354.66 380.25 365.20 185A 4 Loin, bottom sirloin, flap 24 55,159 405.00 463.00 417.10 185B 1 Loin, ball-tip, bnls, heavy 12 52,917 310.00 320.10 313.65 185C 1 Loin, sirloin, tri-tip (IM) 7 21,801 322.21 345.00 340.18 185D 4 Loin, tri-tip, pld (IM) 3 4,447 455.25 475.00 460.06 189A 4 Loin, tndrloin, trmd, heavy 5 16,641 1223.00 1261.48 1248.53 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 9 11,558 418.36 458.00 440.99 ------------------------------------------------------------------------------- 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 6 14,583 585.00 648.00 593.48 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 4 6,189 603.00 703.00 626.87 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 3 24,242 265.00 280.00 266.77 114A 3 Chuck, shoulder clod, trmd 10 91,539 280.00 296.25 282.55 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 17,337 360.00 390.00 373.77 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 34 490,206 308.94 334.00 313.75 116B 1 Chuck, chuck tender (IM) 3 6,848 324.95 335.00 334.04

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 56,360 300.00 300.00 300.00 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 11 20,147 339.50 385.00 351.65 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 32,425 315.00 325.00 316.19 168 1 Round, top inside round 6 37,468 284.99 295.00 288.44 168 3 Round, top inside round 13 106,317 289.00 316.00 294.49 169 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 9 49,060 280.25 293.00 283.16 171C 3 Round, eye of round (IM) 8 35,648 339.40 358.00 343.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 1,763 460.00 460.00 460.00 175 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 12 36,720 422.59 490.50 451.27 184 1 Loin, top butt, bnls, heavy 5 3,154 310.00 324.96 323.11 184 3 Loin, top butt, boneless 10 79,577 312.00 344.00 314.71 185A 4 Loin, bottom sirloin, flap 3 4,605 400.00 406.00 401.24 185B 1 Loin, ball-tip, bnls, heavy 7 32,137 310.44 325.00 318.80 185C 1 Loin, sirloin, tri-tip (IM) 3 7,787 322.21 342.59 325.06 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 126,181 1075.00 1220.00 1077.67 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 6 4,896 409.00 440.00 427.23 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 0 0 121D 4 Plate, Inside Skirt (IM) 14 20,925 367.59 429.00 414.33 121C 4 Plate, Outside Skirt (IM) 16 23,277 550.25 611.00 581.78 121E 6 Outside Skirt, pld (IM) 3 2,154 765.00 860.00 797.13

Cap, Wedge Meat & (IM) Lean 29 67,221 349.85 385.00 364.59

Pectoral Meat 18 41,640 354.15 407.00 374.07 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 116,253 229.00 246.01 235.19 Ground Beef 75% 0 0 Ground Beef 81% 16 140,858 255.00 285.00 259.85 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 12 192,159 279.20 290.00 281.22 Ground Beef Round 85% 4 11,351 307.12 319.75 310.78 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% 6 12,360 264.00 291.05 271.22 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 23 677,074 115.00 125.00 118.10 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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