USDA Boxed Beef Cutout Midday Prices for January 23

January 23 (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: 183.46 177.49 Change from prior day: 1.46 1.93 ------------------------------------------------------------------------------- Choice/Select spread: 5.97

Total Load Count (Cuts, Trimmings, Grids): 119 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 252.52 243.76 Primal Chuck 159.27 157.98 Primal Round 167.23 167.03 Primal Loin 235.57 212.97 Primal Brisket 140.36 140.54 Primal Short Plate 135.60 139.46 Primal Flank 109.86 108.35 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/20 128 47 20 32 227 182.00 175.56 01/19 134 59 48 38 279 181.54 175.24 01/18 151 90 36 43 319 182.53 174.46 01/17 131 107 26 25 290 182.90 174.12 01/16 96 62 15 27 200 183.71 175.07 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.54 174.89 -------------------------------------------------------------------------------- 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 65.22 loads 2,608,672 pounds Select Cuts 30.64 loads 1,225,673 pounds Trimmings 6.80 loads 271,968 pounds Ground Beef 16.84 load 673,416 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 28 115,475 465.00 500.50 480.54 112A 3 Rib, ribeye, bnls, light 10 74,985 538.00 559.75 553.34 112A 3 Rib, ribeye, bnls, heavy 19 151,907 515.50 559.47 530.61 113C 1 Chuck, semi-bnls, neck/off 3 1,819 203.39 210.00 207.16 114 1 Chuck, shoulder clod 5 9,350 200.00 205.00 204.09 114A 3 Chuck, shoulder clod, trmd 22 126,941 204.24 220.00 208.87 114D 3 Chuck, clod, top blade 4 7,405 273.40 298.84 277.58 114E 3 Chuck, clod, arm roast 14 37,494 228.62 262.42 236.54 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 23 111,962 222.00 240.00 229.68 116B 1 Chuck, chuck tender (IM) 13 29,826 208.40 220.00 214.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 209,723 205.00 220.00 209.50 120A 3 Brisket, point/off, bnls 3 4,087 320.00 340.00 328.91 123A 3 Short Plate, short rib 11 4,691 305.00 360.00 347.27 130 4 Chuck, short rib 14 40,418 191.00 260.00 213.12 160 1 Round, bone-in 161 1 Round, boneless 4 2,499 207.00 222.99 213.94

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 40 214,303 223.00 237.00 227.71 168 1 Round, top inside round 22 141,333 207.00 220.00 212.55 168 3 Round, top inside round 22 279,656 210.00 232.50 215.77 169 5 Round, top inside, denuded 26 127,567 252.62 263.50 256.20

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 2,400 200.00 210.00 208.74 171B 3 Round, outside round 27 74,078 210.00 231.00 222.41 171C 3 Round, eye of round (IM) 28 65,751 225.00 250.00 236.63 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 109,492 443.00 485.00 454.43 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 18,140 411.00 441.00 423.78 180 3 Loin, strip, bnls, 0x1 31 127,545 465.00 495.00 475.38 184 1 Loin, top butt, bnls, heavy 7 8,903 275.00 290.00 286.44 184 3 Loin, top butt, boneless 29 213,492 286.00 299.00 290.20 185A 4 Loin, bottom sirloin, flap 12 58,810 335.00 358.00 345.92 185B 1 Loin, ball-tip, bnls, heavy 5 5,472 228.11 236.50 235.21 185C 1 Loin, sirloin, tri-tip (IM) 5 6,097 276.26 291.50 287.74 185D 4 Loin, tri-tip, pld (IM) 4 4,688 379.80 421.00 390.99 189A 4 Loin, tndrloin, trmd, heavy 24 57,450 810.00 887.00 833.44 191A 4 Loin, butt tender, trimmed 7 7,445 785.00 831.00 802.12 193 4 Flank, flank steak (IM) 11 14,246 381.64 405.25 385.10 ------------------------------------------------------------------------------- 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 2,724 431.94 466.00 446.08 112A 3 Rib, ribeye, bnls, light 11 63,664 506.50 555.00 536.10 112A 3 Rib, ribeye, bnls, heavy 3 4,832 490.66 502.00 497.71 113C 1 Chuck, semi-bnls, neck/off 5 4,861 198.50 210.00 203.75 114 1 Chuck, shoulder clod 5 5,688 197.00 205.60 202.83 114A 3 Chuck, shoulder clod, trmd 5 8,309 205.00 216.25 207.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 11,562 298.80 310.00 299.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 57,042 222.00 234.00 227.41 116B 1 Chuck, chuck tender (IM) 6 8,455 205.44 217.58 208.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 450,681 205.00 213.00 207.66 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 11,816 225.00 240.00 228.95 168 1 Round, top inside round 6 25,904 210.00 218.25 211.09 168 3 Round, top inside round 8 40,455 215.00 235.00 221.03 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 12 30,880 210.00 230.00 213.65 171C 3 Round, eye of round (IM) 13 15,514 225.00 245.00 235.83 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 11,281 373.00 385.00 381.94 175 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 9 22,325 347.58 385.00 358.55 184 1 Loin, top butt, bnls, heavy 4 11,939 239.00 260.00 248.11 184 3 Loin, top butt, boneless 11 24,703 248.11 269.00 256.45 185A 4 Loin, bottom sirloin, flap 3 16,028 332.00 371.00 344.64 185B 1 Loin, ball-tip, bnls, heavy 5 18,662 224.00 245.25 229.77 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 5,432 803.50 829.00 817.40 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 5,256 369.00 377.00 374.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 76,835 98.11 115.00 99.70 121D 4 Plate, Inside Skirt (IM) 4 8,605 316.64 326.00 325.01 121C 4 Plate, Outside Skirt (IM) 121E 6 Outside Skirt, pld (IM) 7 29,602 596.64 646.00 600.54

Cap, Wedge Meat & (IM) Lean 15 153,317 226.00 238.00 230.82

Pectoral Meat 15 58,078 271.64 298.00 284.85 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 124,196 170.00 188.00 173.71 Ground Beef 75% 0 0 Ground Beef 81% 16 108,033 185.00 203.00 191.85 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 62,600 225.86 265.50 245.95 Ground Beef Chuck 80% 9 103,893 179.86 205.00 191.01 Ground Beef Round 85% 9 41,853 216.00 231.00 219.68 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% 6 43,200 189.60 206.00 197.80 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 10 264,968 98.00 101.50 99.76 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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