USDA Boxed Beef Cutout Closing Prices for January 3

January 3 (Bloomberg) -- 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: 194.08 180.19 Change from prior day: (0.65) 0.75 ------------------------------------------------------------------------------- Choice/Select spread: 13.89

Total Load Count (Cuts, Trimmings, Grids): 172 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.79 227.98 Primal Chuck 166.67 165.91 Primal Round 181.85 177.23 Primal Loin 244.41 211.23 Primal Brisket 148.15 149.83 Primal Short Plate 134.58 138.33 Primal Flank 106.56 103.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/30 69 35 22 19 146 194.73 179.44 12/29 81 54 19 28 182 194.68 179.44 12/28 89 85 25 42 241 193.48 179.26 12/27 82 38 16 34 170 192.25 177.74 12/23 59 37 19 11 127 192.42 176.36 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.51 178.45 -------------------------------------------------------------------------------- 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 57.98 loads 2,319,067 pounds Select Cuts 59.09 loads 2,363,741 pounds Trimmings 19.08 loads 763,332 pounds Ground Beef 36.19 load 1,447,779 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 48 397,691 484.25 581.00 525.93 112A 3 Rib, ribeye, bnls, light 6 6,522 598.00 645.00 619.24 112A 3 Rib, ribeye, bnls, heavy 39 60,406 582.75 650.00 611.54 113C 1 Chuck, semi-bnls, neck/off 3 4,537 200.00 209.00 205.57 114 1 Chuck, shoulder clod 11 27,418 200.00 215.00 204.49 114A 3 Chuck, shoulder clod, trmd 22 126,955 210.50 226.00 218.39 114D 3 Chuck, clod, top blade 13 11,905 264.90 291.47 276.98 114E 3 Chuck, clod, arm roast 12 25,018 240.62 264.90 244.20 114F 5 Chuck, clod tender (IM) 6 3,488 340.00 392.00 357.15 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 61,654 249.00 275.00 255.71 116B 1 Chuck, chuck tender (IM) 18 24,483 215.00 231.00 222.79

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 130,738 215.00 230.00 220.55 120A 3 Brisket, point/off, bnls 14 10,058 338.00 367.00 349.32 123A 3 Short Plate, short rib 37 58,250 305.00 442.00 374.04 130 4 Chuck, short rib 28 140,235 189.75 260.00 197.60 160 1 Round, bone-in 3 4,107 208.50 223.00 216.76 161 1 Round, boneless 9 8,343 221.00 227.00 223.50

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 74,941 236.05 255.00 240.71 168 1 Round, top inside round 15 37,422 235.00 255.00 241.86 168 3 Round, top inside round 21 160,502 235.00 256.00 250.06 169 5 Round, top inside, denuded 21 55,877 270.00 297.25 274.68

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 12,187 211.00 220.00 214.45 171B 3 Round, outside round 43 101,054 220.00 251.00 237.56 171C 3 Round, eye of round (IM) 44 60,616 240.00 270.00 254.11 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 86,822 458.00 485.00 471.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 12,139 433.15 468.00 441.49 180 3 Loin, strip, bnls, 0x1 42 93,089 484.32 522.00 495.97 184 1 Loin, top butt, bnls, heavy 5 4,483 282.00 291.25 286.50 184 3 Loin, top butt, boneless 36 74,435 284.00 325.00 291.71 185A 4 Loin, bottom sirloin, flap 20 32,261 307.00 340.50 324.73 185B 1 Loin, ball-tip, bnls, heavy 5 22,707 233.50 246.00 237.89 185C 1 Loin, sirloin, tri-tip (IM) 14 74,142 276.00 297.00 282.47 185D 4 Loin, tri-tip, pld (IM) 12 3,996 384.25 414.00 391.31 189A 4 Loin, tndrloin, trmd, heavy 27 61,184 889.52 1011.00 932.22 191A 4 Loin, butt tender, trimmed 11 7,218 930.94 1010.00 945.16 193 4 Flank, flank steak (IM) 28 23,189 348.64 400.17 360.38 ------------------------------------------------------------------------------- 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 22 13,075 414.00 450.00 423.15 112A 3 Rib, ribeye, bnls, light 9 7,990 461.50 479.00 469.42 112A 3 Rib, ribeye, bnls, heavy 38 228,375 450.43 476.25 461.13 113C 1 Chuck, semi-bnls, neck/off 16 64,796 201.00 220.00 207.90 114 1 Chuck, shoulder clod 7 17,963 196.00 210.00 200.71 114A 3 Chuck, shoulder clod, trmd 9 57,094 213.43 221.25 215.51 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 5,193 325.00 370.12 345.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 179,440 238.34 265.00 242.77 116B 1 Chuck, chuck tender (IM) 8 12,800 214.00 230.00 223.86

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 25 108,236 219.87 229.35 222.92 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 30 573,142 220.00 340.12 221.88 130 4 Chuck, short rib 5 7,302 195.00 230.00 215.56 160 1 Round, bone-in 161 1 Round, boneless 3 8,585 221.00 231.20 223.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 45,324 225.00 245.00 233.31 168 1 Round, top inside round 9 15,842 229.09 243.00 239.31 168 3 Round, top inside round 19 90,081 235.00 252.00 244.80 169 5 Round, top inside, denuded 3 3,274 270.00 296.49 279.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 20 135,164 213.00 242.60 226.23 171C 3 Round, eye of round (IM) 21 44,240 235.00 264.00 251.97 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 26 24,261 365.60 396.00 382.39 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 34 62,909 360.00 396.00 366.75 184 1 Loin, top butt, bnls, heavy 9 13,333 239.09 251.25 241.85 184 3 Loin, top butt, boneless 23 56,686 248.00 275.00 255.67 185A 4 Loin, bottom sirloin, flap 5 8,120 321.00 331.00 324.67 185B 1 Loin, ball-tip, bnls, heavy 5 51,190 225.70 245.00 225.98 185C 1 Loin, sirloin, tri-tip (IM) 4 20,490 258.00 281.25 272.04 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 24 25,970 769.00 800.25 772.34 191A 4 Loin, butt tender, trimmed 10 2,257 809.00 861.00 844.77 193 4 Flank, flank steak (IM) 6 19,689 333.60 366.00 335.87 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 30,557 88.70 110.00 99.58 121D 4 Plate, Inside Skirt (IM) 30 128,120 290.00 334.00 307.91 121C 4 Plate, Outside Skirt (IM) 22 41,789 402.00 441.00 415.80 121E 6 Outside Skirt, pld (IM) 16 39,185 575.64 615.00 592.13

Cap, Wedge Meat & (IM) Lean 35 276,073 245.00 275.00 250.84

Pectoral Meat 29 49,733 270.00 310.00 293.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 28 432,045 175.00 204.00 184.19 Ground Beef 75% Ground Beef 81% 24 153,681 196.50 219.00 212.32 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 16 83,149 253.63 270.65 268.14 Ground Beef Chuck 80% 26 246,952 195.00 220.44 208.32 Ground Beef Round 85% 13 34,929 214.60 231.00 224.60 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% 14 77,791 191.20 216.60 210.50 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 26 640,512 97.00 106.00 100.02 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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