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USDA Boxed Beef Cutout Closing Prices for January 25

January 25 (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: 184.85 179.41 Change from prior day: 0.65 0.64 ------------------------------------------------------------------------------- Choice/Select spread: 5.44

Total Load Count (Cuts, Trimmings, Grids): 255 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 253.07 247.30 Primal Chuck 160.88 160.27 Primal Round 169.61 169.17 Primal Loin 236.74 214.42 Primal Brisket 140.73 141.52 Primal Short Plate 135.75 139.36 Primal Flank 111.21 108.84 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/24 77 38 26 23 164 184.20 178.77 01/23 101 48 14 23 186 183.52 177.77 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.76 176.36 -------------------------------------------------------------------------------- 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 103.56 loads 4,142,209 pounds Select Cuts 50.97 loads 2,038,674 pounds Trimmings 47.64 loads 1,905,499 pounds Ground Beef 52.67 load 2,106,621 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 46 33,757 465.16 513.00 487.68 112A 3 Rib, ribeye, bnls, light 22 33,715 539.00 576.00 553.94 112A 3 Rib, ribeye, bnls, heavy 136 219,414 520.00 565.00 537.22 113C 1 Chuck, semi-bnls, neck/off 12 29,654 201.00 218.00 205.59 114 1 Chuck, shoulder clod 24 144,801 196.00 210.00 199.40 114A 3 Chuck, shoulder clod, trmd 63 193,471 204.00 222.00 209.20 114D 3 Chuck, clod, top blade 12 17,347 254.90 285.00 267.61 114E 3 Chuck, clod, arm roast 17 73,937 229.00 265.00 248.87 114F 5 Chuck, clod tender (IM) 19 36,848 294.84 370.00 346.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 113 231,295 228.26 244.75 235.47 116B 1 Chuck, chuck tender (IM) 65 165,173 200.00 223.89 214.56

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 117 403,842 203.88 222.50 208.88 120A 3 Brisket, point/off, bnls 23 24,392 335.00 367.50 337.02 123A 3 Short Plate, short rib 64 83,754 302.25 431.00 351.01 130 4 Chuck, short rib 67 85,309 191.00 260.00 212.06 160 1 Round, bone-in 5 5,096 204.85 214.00 212.26 161 1 Round, boneless 4 3,879 217.00 224.00 219.82

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 99 218,829 219.85 250.00 230.25 168 1 Round, top inside round 63 89,300 200.85 225.00 212.90 168 3 Round, top inside round 29 162,033 215.00 233.00 223.07 169 5 Round, top inside, denuded 24 63,089 255.00 266.00 257.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 8,174 204.66 215.00 212.33 171B 3 Round, outside round 63 244,789 210.00 232.18 218.49 171C 3 Round, eye of round (IM) 65 52,174 231.50 257.42 247.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 44 42,393 444.63 488.25 465.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 29 25,603 411.88 448.00 436.26 180 3 Loin, strip, bnls, 0x1 79 135,847 468.00 511.00 487.46 184 1 Loin, top butt, bnls, heavy 45 26,284 270.00 295.00 277.58 184 3 Loin, top butt, boneless 58 302,232 280.00 311.15 286.20 185A 4 Loin, bottom sirloin, flap 62 89,210 330.00 376.00 352.97 185B 1 Loin, ball-tip, bnls, heavy 56 136,338 235.00 250.00 240.50 185C 1 Loin, sirloin, tri-tip (IM) 20 68,250 261.00 297.00 277.21 185D 4 Loin, tri-tip, pld (IM) 31 56,565 368.00 399.50 388.17 189A 4 Loin, tndrloin, trmd, heavy 80 207,506 812.00 936.00 828.15 191A 4 Loin, butt tender, trimmed 7 17,891 792.00 840.00 810.94 193 4 Flank, flank steak (IM) 25 29,868 365.00 425.00 399.40 ------------------------------------------------------------------------------- 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 17 85,170 441.50 469.00 460.09 112A 3 Rib, ribeye, bnls, light 23 45,346 494.00 541.00 529.95 112A 3 Rib, ribeye, bnls, heavy 34 64,560 496.00 530.63 519.39 113C 1 Chuck, semi-bnls, neck/off 9 16,087 198.00 218.00 207.75 114 1 Chuck, shoulder clod 14 17,099 195.00 210.00 200.22 114A 3 Chuck, shoulder clod, trmd 29 78,538 206.00 220.00 212.12 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 27,216 294.84 370.00 300.88 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 100,736 225.00 237.00 234.14 116B 1 Chuck, chuck tender (IM) 17 33,195 209.00 220.50 213.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 149,127 204.00 227.00 207.59 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 16,631 295.00 345.00 312.32 130 4 Chuck, short rib 16 33,863 207.75 262.00 219.60 160 1 Round, bone-in 161 1 Round, boneless 6 10,377 217.80 223.00 221.17

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 83,846 223.00 239.00 227.82 168 1 Round, top inside round 31 88,395 200.85 223.00 210.89 168 3 Round, top inside round 15 20,124 220.61 231.00 223.83 169 5 Round, top inside, denuded 9 9,976 255.00 262.00 256.67

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,013 212.50 215.00 214.64 171B 3 Round, outside round 27 61,472 210.00 229.15 220.42 171C 3 Round, eye of round (IM) 30 69,676 234.00 250.25 245.07 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 37 47,351 384.00 411.00 392.89 175 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 42 54,741 342.00 396.00 370.95 184 1 Loin, top butt, bnls, heavy 22 45,397 241.00 255.25 247.21 184 3 Loin, top butt, boneless 36 101,567 246.00 270.00 251.72 185A 4 Loin, bottom sirloin, flap 10 30,949 330.00 355.00 343.41 185B 1 Loin, ball-tip, bnls, heavy 16 72,025 225.00 245.00 229.33 185C 1 Loin, sirloin, tri-tip (IM) 9 16,426 262.00 290.00 268.80 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 60,851 800.00 902.00 830.62 191A 4 Loin, butt tender, trimmed 7 6,993 772.00 830.00 796.06 193 4 Flank, flank steak (IM) 9 28,261 360.00 395.25 382.95 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 8,444 80.17 111.79 102.84 121D 4 Plate, Inside Skirt (IM) 40 175,903 305.00 340.00 331.28 121C 4 Plate, Outside Skirt (IM) 20 21,885 437.00 455.00 445.12 121E 6 Outside Skirt, pld (IM) 16 16,664 618.00 653.00 626.67

Cap, Wedge Meat & (IM) Lean 66 292,062 228.00 255.00 235.43

Pectoral Meat 49 185,916 264.00 295.00 276.59 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 62 219,063 173.12 188.00 180.05 Ground Beef 75% Ground Beef 81% 73 387,864 182.54 209.00 195.43 Ground Beef 85% Ground Beef 90% Ground Beef 93% 46 341,581 220.86 271.00 253.27 Ground Beef Chuck 80% 40 406,400 181.80 205.00 193.26 Ground Beef Round 85% 43 160,076 199.72 235.00 219.50 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% 15 234,964 193.60 208.25 203.72 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 57 1,905,499 92.00 103.00 98.36 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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