USDA Boxed Beef Cutout Closing Prices for January 4

January 4 (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: 193.86 180.14 Change from prior day: (0.22) (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 13.72

Total Load Count (Cuts, Trimmings, Grids): 259 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.67 228.40 Primal Chuck 166.62 164.48 Primal Round 181.55 177.90 Primal Loin 245.28 211.70 Primal Brisket 149.51 150.54 Primal Short Plate 135.02 138.62 Primal Flank 107.72 104.11 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/03 58 59 19 36 172 194.08 180.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.85 179.22 -------------------------------------------------------------------------------- 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 90.75 loads 3,630,092 pounds Select Cuts 92.34 loads 3,693,715 pounds Trimmings 38.49 loads 1,539,550 pounds Coarse Grinds 37.26 load 1,490,478 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 46 83,060 484.50 566.00 515.22 112A 3 Rib, ribeye, bnls, light 25 29,001 586.50 637.00 603.34 112A 3 Rib, ribeye, bnls, heavy 61 84,509 580.00 631.00 598.20 113C 1 Chuck, semi-bnls, neck/off 9 54,032 190.00 222.78 196.42 114 1 Chuck, shoulder clod 27 122,076 199.00 212.00 203.83 114A 3 Chuck, shoulder clod, trmd 47 182,020 212.00 225.00 216.51 114D 3 Chuck, clod, top blade 12 24,280 264.00 295.25 275.86 114E 3 Chuck, clod, arm roast 12 13,770 235.00 265.00 247.43 114F 5 Chuck, clod tender (IM) 11 6,608 340.00 380.25 359.79 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 163,831 234.00 269.60 246.86 116B 1 Chuck, chuck tender (IM) 26 38,781 215.00 234.50 223.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 61 187,026 212.84 230.00 223.44 120A 3 Brisket, point/off, bnls 31 27,807 338.00 380.50 358.00 123A 3 Short Plate, short rib 19 44,588 310.00 360.00 348.13 130 4 Chuck, short rib 33 194,788 189.00 260.00 198.87 160 1 Round, bone-in 5 6,433 215.13 226.00 218.37 161 1 Round, boneless 8 20,891 214.00 234.05 219.80

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 62,838 232.80 257.00 242.77 168 1 Round, top inside round 36 74,409 230.00 245.00 240.06 168 3 Round, top inside round 30 385,181 235.00 255.00 247.14 169 5 Round, top inside, denuded 11 25,271 275.60 293.00 284.39

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 11,620 215.00 220.00 216.41 171B 3 Round, outside round 59 272,767 220.00 254.50 230.43 171C 3 Round, eye of round (IM) 34 95,312 249.60 275.00 257.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 37 30,724 465.00 486.00 473.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 29 19,664 430.00 460.20 436.54 180 3 Loin, strip, bnls, 0x1 69 232,088 466.00 521.46 481.28 184 1 Loin, top butt, bnls, heavy 24 24,004 279.00 301.00 287.00 184 3 Loin, top butt, boneless 28 116,010 282.00 320.00 290.57 185A 4 Loin, bottom sirloin, flap 59 345,160 310.00 366.00 322.61 185B 1 Loin, ball-tip, bnls, heavy 26 62,474 225.50 250.00 240.26 185C 1 Loin, sirloin, tri-tip (IM) 21 133,673 276.00 306.00 284.65 185D 4 Loin, tri-tip, pld (IM) 6 12,026 373.80 390.00 381.16 189A 4 Loin, tndrloin, trmd, heavy 63 142,793 879.00 1011.00 909.72 191A 4 Loin, butt tender, trimmed 8 4,174 890.00 979.00 921.79 193 4 Flank, flank steak (IM) 22 23,808 365.00 415.00 377.71 ------------------------------------------------------------------------------- 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 40 37,281 386.00 442.00 412.73 112A 3 Rib, ribeye, bnls, light 37 247,248 461.50 492.00 471.25 112A 3 Rib, ribeye, bnls, heavy 73 135,352 448.68 475.00 461.72 113C 1 Chuck, semi-bnls, neck/off 14 98,431 201.13 220.00 205.42 114 1 Chuck, shoulder clod 23 127,497 200.00 215.00 203.86 114A 3 Chuck, shoulder clod, trmd 35 162,018 207.00 225.00 214.39 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 25,089 325.00 350.00 332.79 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 182,493 234.00 262.00 241.97 116B 1 Chuck, chuck tender (IM) 13 39,465 212.34 230.10 216.05

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 28 109,193 217.00 230.30 225.43 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 12 31,310 277.34 350.00 300.33 130 4 Chuck, short rib 13 17,269 193.00 232.50 198.07 160 1 Round, bone-in 161 1 Round, boneless 7 11,613 220.00 233.00 226.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 97,915 232.00 249.07 235.86 168 1 Round, top inside round 23 30,444 226.13 239.58 230.54 168 3 Round, top inside round 25 139,964 233.00 249.50 239.81 169 5 Round, top inside, denuded 9 9,586 275.00 290.00 277.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,479 200.00 220.00 212.78 171B 3 Round, outside round 35 203,125 220.00 235.00 223.08 171C 3 Round, eye of round (IM) 32 63,393 241.00 272.00 252.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 38,606 370.66 401.00 379.22 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 36 93,791 355.00 386.00 371.81 184 1 Loin, top butt, bnls, heavy 29 392,441 231.00 255.25 232.95 184 3 Loin, top butt, boneless 31 39,954 245.00 265.00 258.67 185A 4 Loin, bottom sirloin, flap 15 283,707 315.00 334.00 319.09 185B 1 Loin, ball-tip, bnls, heavy 26 133,221 215.50 240.10 229.93 185C 1 Loin, sirloin, tri-tip (IM) 14 81,330 261.20 290.00 271.72 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 68 165,430 759.00 902.00 779.66 191A 4 Loin, butt tender, trimmed 7 4,123 813.00 865.00 860.30 193 4 Flank, flank steak (IM) 7 5,381 349.92 385.25 374.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 27,465 79.62 120.00 93.85 121D 4 Plate, Inside Skirt (IM) 25 127,123 298.00 325.00 310.67 121C 4 Plate, Outside Skirt (IM) 28 27,676 401.13 441.00 415.83 121E 6 Outside Skirt, pld (IM) 16 16,538 599.00 630.00 613.78

Cap, Wedge Meat & (IM) Lean 62 149,654 245.00 265.00 252.98

Pectoral Meat 48 115,593 275.00 315.00 287.62 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 55 370,547 179.63 206.00 189.34 Ground Beef 75% Ground Beef 81% 67 187,743 201.67 226.00 210.12 Ground Beef 85% Ground Beef 90% Ground Beef 93% 34 113,590 259.95 270.87 263.61 Ground Beef Chuck 80% 43 206,585 201.00 222.25 214.03 Ground Beef Round 85% 30 131,588 217.00 230.00 224.08 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% 15 152,864 192.02 221.58 208.19 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 54 1,452,550 98.50 108.00 101.05 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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