USDA Boxed Beef Cutout Midday 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 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: 194.65 180.24 Change from prior day: (0.08) 0.80 ------------------------------------------------------------------------------- Choice/Select spread: 14.41

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 282.66 229.78 Primal Chuck 166.76 165.64 Primal Round 181.99 176.77 Primal Loin 245.49 210.98 Primal Brisket 147.81 149.27 Primal Short Plate 134.31 138.06 Primal Flank 106.12 107.47 -------------------------------------------------------------------------------- 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 33.58 loads 1,343,165 pounds Select Cuts 34.10 loads 1,364,088 pounds Trimmings 13.47 loads 538,787 pounds Ground Beef 26.72 load 1,068,826 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 36 226,545 484.25 581.00 539.86 112A 3 Rib, ribeye, bnls, light 3 3,763 598.00 645.00 620.43 112A 3 Rib, ribeye, bnls, heavy 20 34,072 582.75 650.00 613.77 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 20,617 200.00 205.00 202.95 114A 3 Chuck, shoulder clod, trmd 8 19,270 210.50 225.00 216.66 114D 3 Chuck, clod, top blade 8 4,514 273.00 291.47 281.35 114E 3 Chuck, clod, arm roast 11 24,085 240.62 258.25 243.39 114F 5 Chuck, clod tender (IM) 3 1,228 349.00 392.00 382.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 27,384 250.31 275.00 258.15 116B 1 Chuck, chuck tender (IM) 9 16,591 215.00 226.00 221.48

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 107,916 215.00 230.00 219.57 120A 3 Brisket, point/off, bnls 9 6,934 338.00 357.00 351.02 123A 3 Short Plate, short rib 28 41,367 305.00 364.52 351.21 130 4 Chuck, short rib 18 32,759 189.75 260.00 209.08 160 1 Round, bone-in 161 1 Round, boneless 3 2,570 223.00 227.00 225.56

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 19 41,332 236.05 244.00 240.33 168 1 Round, top inside round 6 15,076 235.00 255.00 241.22 168 3 Round, top inside round 11 109,605 245.00 256.00 252.76 169 5 Round, top inside, denuded 13 49,362 270.62 289.00 273.18

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 31 85,326 220.00 247.00 237.41 171C 3 Round, eye of round (IM) 30 43,802 242.00 270.00 254.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 80,771 458.00 485.00 471.21 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 5,556 440.00 468.00 447.06 180 3 Loin, strip, bnls, 0x1 25 53,655 484.32 522.00 494.01 184 1 Loin, top butt, bnls, heavy 3 3,332 282.00 291.25 286.27 184 3 Loin, top butt, boneless 20 50,135 287.62 325.00 292.89 185A 4 Loin, bottom sirloin, flap 14 28,450 307.00 336.00 323.08 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 10,184 276.00 296.50 277.64 185D 4 Loin, tri-tip, pld (IM) 9 3,201 384.25 414.00 391.41 189A 4 Loin, tndrloin, trmd, heavy 21 55,635 889.52 1011.00 931.20 191A 4 Loin, butt tender, trimmed 9 5,298 930.94 1010.00 941.14 193 4 Flank, flank steak (IM) 22 18,387 348.64 384.00 355.42 ------------------------------------------------------------------------------- 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 5,617 415.26 450.00 428.02 112A 3 Rib, ribeye, bnls, light 6 4,915 461.50 479.00 470.73 112A 3 Rib, ribeye, bnls, heavy 20 37,726 450.43 476.25 460.62 113C 1 Chuck, semi-bnls, neck/off 9 34,329 201.00 216.40 207.81 114 1 Chuck, shoulder clod 4 7,234 202.00 210.00 203.91 114A 3 Chuck, shoulder clod, trmd 5 43,992 213.43 219.00 214.41 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 3,890 330.00 370.12 352.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 122,483 238.34 265.00 241.20 116B 1 Chuck, chuck tender (IM) 6 10,935 214.00 230.00 223.15

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 42,593 219.87 229.00 220.57 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 29 571,912 220.00 340.12 221.73 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 8,596 232.62 245.00 234.87 168 1 Round, top inside round 5 3,359 229.09 241.25 230.61 168 3 Round, top inside round 9 53,994 235.71 250.00 244.70 169 5 Round, top inside, denuded 3 2,339 265.00 290.25 272.37

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 8 33,298 215.00 242.60 225.91 171C 3 Round, eye of round (IM) 9 16,113 237.40 260.43 251.98 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 16,500 372.00 396.00 383.54 175 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 22 33,466 360.00 396.00 366.17 184 1 Loin, top butt, bnls, heavy 5 8,762 240.00 251.25 242.71 184 3 Loin, top butt, boneless 12 18,156 255.00 275.00 260.66 185A 4 Loin, bottom sirloin, flap 4 3,569 325.00 331.00 329.35 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 3 17,920 258.00 279.00 270.72 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 14 16,401 769.09 800.25 771.97 191A 4 Loin, butt tender, trimmed 8 1,000 809.00 860.00 842.48 193 4 Flank, flank steak (IM) 3 1,041 350.00 366.00 358.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 17,413 88.70 110.00 100.90 121D 4 Plate, Inside Skirt (IM) 17 94,324 290.00 330.00 304.95 121C 4 Plate, Outside Skirt (IM) 10 26,309 404.00 430.00 409.85 121E 6 Outside Skirt, pld (IM) 14 35,312 575.64 615.00 590.91

Cap, Wedge Meat & (IM) Lean 19 67,096 247.92 275.00 253.74

Pectoral Meat 20 33,784 270.00 310.00 289.71 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 287,932 175.00 203.75 181.48 Ground Beef 75% 0 0 Ground Beef 81% 13 130,376 202.43 219.00 213.44 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 72,453 253.63 270.65 268.81 Ground Beef Chuck 80% 13 167,022 200.00 220.44 210.21 Ground Beef Round 85% 11 31,984 218.63 231.00 225.52 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% 5 57,600 200.50 216.00 212.74 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 18 453,037 97.00 106.00 100.00 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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