USDA Boxed Beef Cutout Midday 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 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: 256.17 244.50 Change from prior day: 0.47 2.25 ------------------------------------------------------------------------------- Choice/Select spread: 11.66

Total Load Count (Cuts, Trimmings, Grids): 68 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 396.35 340.30

Primal Chuck 225.38 224.26

Primal Round 240.21 238.40

Primal Loin 298.76 278.27

Primal Brisket 208.61 207.59

Primal Short Plate 176.42 176.41

Primal Flank 123.11 119.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/24 57 27 14 26 123 255.70 242.25 11/21 55 29 16 21 122 255.22 241.93 11/20 72 26 13 28 138 255.39 242.99 11/19 95 40 13 30 177 254.79 242.05 11/18 57 31 42 35 164 254.29 241.26 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 255.08 242.10 -------------------------------------------------------------------------------- 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 30.51 loads 1,220,482 pounds

Select Cuts 14.85 loads 593,839 pounds

Trimmings 8.65 loads 346,109 pounds

Ground Beef 13.98 load 559,061 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 11 16,435 760.00 841.75 792.07 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 25 26,589 800.00 880.00 837.67 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 14 21,500 275.00 295.00 282.90 114A 3 Chuck, shoulder clod, trmd 9 26,886 285.79 305.25 293.63 114D 3 Chuck, clod, top blade 12 6,452 345.00 370.00 356.42 114E 3 Chuck, clod, arm roast 8 5,261 385.69 450.00 408.84 114F 5 Chuck, clod tender (IM) 8 6,581 385.00 402.50 389.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 92,340 325.00 355.75 332.44 116B 1 Chuck, chuck tender (IM) 14 10,788 312.00 355.75 324.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 187,296 315.65 331.00 321.61 120A 3 Brisket, point/off, bnls 13 5,207 539.20 650.00 574.04 123A 3 Short Plate, short rib 16 22,496 553.00 610.75 596.42 130 4 Chuck, short rib 8 16,506 349.75 390.00 365.79 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 81,816 323.00 340.00 327.17 168 1 Round, top inside round 10 10,291 303.00 314.65 309.29 168 3 Round, top inside round 10 38,489 302.46 325.00 312.60 169 5 Round, top inside, denuded 7 5,100 348.42 370.25 359.71

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 5,142 284.50 305.36 286.00 171B 3 Round, outside round 19 124,981 298.00 320.00 309.13 171C 3 Round, eye of round (IM) 16 37,628 338.75 366.00 342.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 14,721 540.00 597.28 562.84 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 20,155 470.00 525.00 481.71 180 3 Loin, strip, bnls, 0x1 32 54,556 525.69 565.50 539.92 184 1 Loin, top butt, bnls, heavy 11 23,499 332.15 377.28 339.62 184 3 Loin, top butt, boneless 10 17,754 365.00 397.98 374.46 185A 4 Loin, bottom sirloin, flap 21 56,038 411.30 459.25 423.13 185B 1 Loin, ball-tip, bnls, heavy 8 13,218 310.00 335.00 315.22 185C 1 Loin, sirloin, tri-tip (IM) 13 133,400 328.30 365.50 338.63 185D 4 Loin, tri-tip, pld (IM) 10 5,864 462.00 499.28 467.27 189A 4 Loin, tndrloin, trmd, heavy 10 25,088 1167.00 1452.50 1232.14 191A 4 Loin, butt tender, trimmed 11 6,397 1139.49 1182.42 1146.08 193 4 Flank, flank steak (IM) 25 20,993 435.00 461.00 452.13 ------------------------------------------------------------------------------- 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 13 32,130 603.49 625.25 611.03 112A 3 Rib, ribeye, bnls, light 5 8,442 665.00 734.00 691.43 112A 3 Rib, ribeye, bnls, heavy 14 23,964 653.76 725.00 676.36 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 9,762 270.76 305.75 283.78 114A 3 Chuck, shoulder clod, trmd 6 24,055 297.00 320.75 301.12 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 4,796 374.00 387.00 380.91 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 15 29,420 325.00 350.00 334.91 116B 1 Chuck, chuck tender (IM) 7 27,314 310.00 340.00 315.89

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 22,518 317.00 340.75 320.70 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 11,241 349.50 380.50 361.90 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 27,666 322.00 340.28 328.59 168 1 Round, top inside round 7 8,773 305.53 313.98 309.10 168 3 Round, top inside round 11 36,483 309.76 348.25 317.34 169 5 Round, top inside, denuded 3 2,670 345.00 380.75 363.90

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 8 32,327 298.00 318.00 307.58 171C 3 Round, eye of round (IM) 14 35,826 330.75 361.63 349.40 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 10,181 445.42 482.28 460.60 175 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 14 17,837 441.00 499.75 449.96 184 1 Loin, top butt, bnls, heavy 4 4,065 310.00 330.00 326.98 184 3 Loin, top butt, boneless 16 15,581 318.00 350.00 329.22 185A 4 Loin, bottom sirloin, flap 8 26,300 404.00 441.16 408.84 185B 1 Loin, ball-tip, bnls, heavy 6 4,624 305.00 335.75 310.27 185C 1 Loin, sirloin, tri-tip (IM) 7 66,414 327.81 340.00 331.90 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 12,149 1138.76 1293.00 1171.11 191A 4 Loin, butt tender, trimmed 4 5,729 1098.50 1177.28 1100.13 193 4 Flank, flank steak (IM) 4 9,236 428.17 455.00 433.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 20 24,062 413.00 458.25 421.21 121C 4 Plate, Outside Skirt (IM) 12 14,846 549.01 611.00 580.42 121E 6 Outside Skirt, pld (IM) 5 8,379 800.60 871.00 827.90

Cap, Wedge Meat & (IM) Lean 29 49,206 356.94 386.25 366.65

Pectoral Meat 10 13,015 365.00 402.69 376.16 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 8,741 236.00 254.28 244.19 Ground Beef 75% Ground Beef 81% 22 84,223 269.60 289.28 273.52 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 4 5,275 331.14 364.50 351.83 Ground Beef Chuck 80% 8 60,500 283.00 302.00 288.05 Ground Beef Round 85% 3 2,713 319.00 330.00 326.20 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 10 126,940 264.00 292.90 273.67 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 12 346,109 104.00 118.00 109.13 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.

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE