USDA Boxed Beef Cutout Midday Prices for January 16

January 16 (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: 183.97 175.08 Change from prior day: (0.15) (0.53) ------------------------------------------------------------------------------- Choice/Select spread: 8.88

Total Load Count (Cuts, Trimmings, Grids): 139 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 254.27 234.58 Primal Chuck 157.70 155.01 Primal Round 170.32 169.54 Primal Loin 235.46 207.76 Primal Brisket 141.79 142.01 Primal Short Plate 136.23 139.95 Primal Flank 109.57 106.65 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/13 133 61 48 54 296 184.12 175.61 01/12 141 79 13 42 275 186.75 177.15 01/11 122 92 33 33 279 188.97 178.18 01/10 83 58 17 37 196 190.20 179.57 01/09 105 55 16 22 198 189.58 179.48 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.92 178.00 -------------------------------------------------------------------------------- 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 62.93 loads 2,517,127 pounds Select Cuts 47.26 loads 1,890,248 pounds Trimmings 10.37 loads 414,996 pounds Coarse Grinds 18.38 load 735,107 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 31 112,325 470.00 510.60 478.27 112A 3 Rib, ribeye, bnls, light 6 55,695 538.00 570.00 543.69 112A 3 Rib, ribeye, bnls, heavy 24 143,918 520.00 561.50 535.43 113C 1 Chuck, semi-bnls, neck/off 8 37,792 198.50 211.12 203.44 114 1 Chuck, shoulder clod 6 28,609 190.00 204.00 192.24 114A 3 Chuck, shoulder clod, trmd 27 287,714 202.00 216.25 208.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 15 48,852 226.15 255.00 239.88 114F 5 Chuck, clod tender (IM) 3 1,848 375.00 392.00 385.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 124,969 218.80 233.50 219.78 116B 1 Chuck, chuck tender (IM) 17 37,118 209.00 220.50 212.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 189,413 201.70 222.00 203.33 120A 3 Brisket, point/off, bnls 5 6,897 340.00 366.00 344.87 123A 3 Short Plate, short rib 19 89,121 302.00 360.00 342.64 130 4 Chuck, short rib 22 125,438 191.00 225.25 195.65 160 1 Round, bone-in 3 3,704 215.00 218.50 215.82 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 142,248 220.25 241.25 228.65 168 1 Round, top inside round 8 24,960 212.00 230.99 222.01 168 3 Round, top inside round 9 22,298 223.50 244.39 228.95 169 5 Round, top inside, denuded 24 131,485 252.50 273.00 256.83

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 9,182 196.50 220.00 210.10 171B 3 Round, outside round 18 58,149 213.00 238.00 228.04 171C 3 Round, eye of round (IM) 28 48,630 238.00 251.00 248.20 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 176,974 451.00 490.25 455.22 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 5,838 423.00 448.50 428.14 180 3 Loin, strip, bnls, 0x1 35 148,245 474.00 491.00 479.20 184 1 Loin, top butt, bnls, heavy 4 2,714 269.00 283.00 280.39 184 3 Loin, top butt, boneless 34 126,387 284.62 306.25 287.48 185A 4 Loin, bottom sirloin, flap 8 11,925 320.00 340.25 335.59 185B 1 Loin, ball-tip, bnls, heavy 18 36,005 224.00 246.25 236.55 185C 1 Loin, sirloin, tri-tip (IM) 9 45,541 276.25 299.00 279.71 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 69,373 825.25 882.10 837.55 191A 4 Loin, butt tender, trimmed 5 2,894 835.94 850.00 836.29 193 4 Flank, flank steak (IM) 11 15,924 373.32 391.00 377.42 ------------------------------------------------------------------------------- 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 5 4,295 415.00 433.11 419.48 112A 3 Rib, ribeye, bnls, light 10 125,108 484.39 500.00 490.76 112A 3 Rib, ribeye, bnls, heavy 15 63,893 462.00 505.00 481.28 113C 1 Chuck, semi-bnls, neck/off 4 26,590 201.00 223.00 201.12 114 1 Chuck, shoulder clod 4 14,449 189.73 200.00 191.26 114A 3 Chuck, shoulder clod, trmd 16 238,582 197.00 213.63 202.05 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 307,396 217.00 231.00 223.07 116B 1 Chuck, chuck tender (IM) 3 10,233 211.31 214.00 212.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 194,016 198.50 219.50 204.89 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 42,803 195.00 226.25 196.52 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 36,874 228.65 232.00 230.33 168 1 Round, top inside round 6 90,253 210.00 223.50 213.17 168 3 Round, top inside round 4 45,812 214.00 232.00 215.49 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 15,517 209.50 227.60 211.65 171C 3 Round, eye of round (IM) 8 33,147 235.00 256.00 245.23 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 24,461 361.00 401.25 373.54 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 15 192,085 335.40 365.00 337.49 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 4 45,369 251.42 275.00 252.98 185A 4 Loin, bottom sirloin, flap 7 83,046 316.07 360.00 327.63 185B 1 Loin, ball-tip, bnls, heavy 5 4,972 219.00 246.00 231.27 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 83,146 780.00 800.90 800.57 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 8,689 355.00 396.00 364.70 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 8,377 110.00 166.00 156.41 121D 4 Plate, Inside Skirt (IM) 17 35,555 310.00 330.00 321.46 121C 4 Plate, Outside Skirt (IM) 14 10,748 420.00 444.00 436.17 121E 6 Outside Skirt, pld (IM) 7 21,538 587.32 615.00 597.26

Cap, Wedge Meat & (IM) Lean 17 107,528 224.00 250.00 231.94

Pectoral Meat 17 40,212 275.00 292.00 283.48 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 115,050 165.00 189.50 172.99 Ground Beef 75% 0 0 Ground Beef 81% 24 220,289 174.00 216.00 178.41 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 9 36,486 250.00 270.00 265.67 Ground Beef Chuck 80% 14 248,572 174.00 216.00 198.14 Ground Beef Round 85% 7 16,725 220.00 225.00 220.89 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% 4 5,440 198.70 226.60 200.66 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 12 393,996 100.88 103.00 101.67 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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