USDA Boxed Beef Cutout Closing Prices for November 26

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: 257.13 244.00 Change from prior day: 0.26 0.33 ------------------------------------------------------------------------------- Choice/Select spread: 13.14

Total Load Count (Cuts, Trimmings, Grids): 194 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 406.82 344.39

Primal Chuck 222.71 221.55

Primal Round 240.56 239.17

Primal Loin 300.65 276.02

Primal Brisket 209.29 208.81

Primal Short Plate 177.33 177.33

Primal Flank 122.67 119.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/25 75 41 16 22 154 256.87 243.67 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 255.60 242.58 -------------------------------------------------------------------------------- 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 71.89 loads 2,875,495 pounds

Select Cuts 30.40 loads 1,215,810 pounds

Trimmings 38.00 loads 1,519,968 pounds

Ground Beef 53.28 load 2,131,178 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 70 97,831 755.00 839.75 783.86 112A 3 Rib, ribeye, bnls, light 7 9,851 870.00 902.50 890.57 112A 3 Rib, ribeye, bnls, heavy 119 60,151 838.00 880.00 850.57 113C 1 Chuck, semi-bnls, neck/off 6 22,915 262.22 291.75 270.57 114 1 Chuck, shoulder clod 17 38,697 263.00 291.70 273.43 114A 3 Chuck, shoulder clod, trmd 64 254,511 280.00 310.00 286.92 114D 3 Chuck, clod, top blade 7 65,482 325.25 369.50 330.85 114E 3 Chuck, clod, arm roast 10 5,856 345.60 412.00 370.29 114F 5 Chuck, clod tender (IM) 3 1,564 380.00 398.00 394.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 131 404,942 320.00 359.00 331.99 116B 1 Chuck, chuck tender (IM) 36 38,859 315.00 345.25 322.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 120 123,448 315.00 332.00 324.57 120A 3 Brisket, point/off, bnls 20 23,322 540.00 583.00 550.95 123A 3 Short Plate, short rib 31 20,791 559.27 604.25 573.11 130 4 Chuck, short rib 80 70,011 340.25 390.00 367.93 160 1 Round, bone-in 4 2,037 285.00 306.75 298.43 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 133 181,048 320.00 351.00 331.58 168 1 Round, top inside round 114 136,646 289.70 324.50 305.87 168 3 Round, top inside round 26 178,612 295.00 335.00 307.00 169 5 Round, top inside, denuded 23 47,591 346.00 374.00 355.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 3,448 279.00 307.00 288.99 171B 3 Round, outside round 62 124,317 300.00 330.00 312.20 171C 3 Round, eye of round (IM) 101 96,067 332.00 366.00 345.22 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 32 62,844 535.00 570.00 538.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 15,663 480.00 516.25 493.28 180 3 Loin, strip, bnls, 0x1 129 300,072 523.60 580.50 549.75 184 1 Loin, top butt, bnls, heavy 19 13,963 345.00 382.75 359.19 184 3 Loin, top butt, boneless 77 58,726 367.60 398.00 374.19 185A 4 Loin, bottom sirloin, flap 51 55,585 411.17 459.25 425.70 185B 1 Loin, ball-tip, bnls, heavy 35 22,579 314.00 330.50 321.77 185C 1 Loin, sirloin, tri-tip (IM) 7 8,334 327.81 366.75 335.90 185D 4 Loin, tri-tip, pld (IM) 24 19,790 455.00 503.50 472.12 189A 4 Loin, tndrloin, trmd, heavy 93 116,478 1120.00 1451.00 1183.35 191A 4 Loin, butt tender, trimmed 5 5,200 1155.60 1155.60 1155.60 193 4 Flank, flank steak (IM) 29 34,046 442.00 480.50 456.76 ------------------------------------------------------------------------------- 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 12 47,791 612.00 710.00 630.19 112A 3 Rib, ribeye, bnls, light 6 7,723 686.00 775.00 748.94 112A 3 Rib, ribeye, bnls, heavy 15 29,541 669.86 763.25 707.92 113C 1 Chuck, semi-bnls, neck/off 5 6,188 280.98 290.00 287.41 114 1 Chuck, shoulder clod 12 40,113 265.00 286.00 274.33 114A 3 Chuck, shoulder clod, trmd 16 27,680 290.00 310.00 296.36 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 5,764 370.00 386.41 379.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 66,737 318.00 345.00 329.88 116B 1 Chuck, chuck tender (IM) 7 10,044 329.24 335.00 330.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 22,117 317.82 330.00 322.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 18 8,424 350.00 386.50 364.31 160 1 Round, bone-in 161 1 Round, boneless 4 4,585 300.00 310.00 306.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 134,125 317.00 348.00 320.94 168 1 Round, top inside round 15 38,577 284.77 313.00 298.53 168 3 Round, top inside round 18 53,418 308.00 320.00 310.92 169 5 Round, top inside, denuded 4 1,389 365.00 368.00 365.75

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 85,120 278.00 306.71 278.61 171B 3 Round, outside round 11 17,323 307.00 318.00 312.22 171C 3 Round, eye of round (IM) 15 31,181 332.00 358.00 345.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 32,651 420.00 478.75 438.64 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 20,683 440.10 490.50 464.96 184 1 Loin, top butt, bnls, heavy 12 122,772 298.92 325.00 314.56 184 3 Loin, top butt, boneless 21 95,431 320.00 366.75 326.55 185A 4 Loin, bottom sirloin, flap 10 148,925 398.00 423.27 405.15 185B 1 Loin, ball-tip, bnls, heavy 8 12,569 288.17 337.00 306.22 185C 1 Loin, sirloin, tri-tip (IM) 3 19,248 327.81 344.79 329.31 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 14,747 1045.46 1296.50 1161.22 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 24,752 435.00 460.00 436.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 2,546 109.70 185.25 150.15 121D 4 Plate, Inside Skirt (IM) 19 18,784 423.00 461.07 447.59 121C 4 Plate, Outside Skirt (IM) 25 17,551 525.00 612.75 584.84 121E 6 Outside Skirt, pld (IM) 3 1,640 860.00 875.00 869.57

Cap, Wedge Meat & (IM) Lean 30 55,826 355.00 391.75 367.57

Pectoral Meat 30 55,864 360.00 407.00 379.00 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 54 260,977 230.00 264.00 239.74 Ground Beef 75% Ground Beef 81% 73 923,764 250.00 292.00 254.18 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 27 57,161 340.00 364.50 362.85 Ground Beef Chuck 80% 40 293,652 270.00 301.00 280.15 Ground Beef Round 85% 35 77,065 325.00 331.00 330.03 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% 0 0 Blended Ground Beef 81% 8 42,860 266.00 295.00 278.65 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 38 1,326,528 96.00 118.00 109.82 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

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