USDA Boxed Beef Cutout Midday 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 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: 185.17 179.89 Change from prior day: 0.97 1.12 ------------------------------------------------------------------------------- Choice/Select spread: 5.28

Total Load Count (Cuts, Trimmings, Grids): 164 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 252.68 247.62 Primal Chuck 161.29 160.31 Primal Round 170.59 170.31 Primal Loin 236.65 214.74 Primal Brisket 140.45 142.28 Primal Short Plate 136.33 140.22 Primal Flank 111.46 108.94 -------------------------------------------------------------------------------- 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 61.68 loads 2,467,235 pounds Select Cuts 35.90 loads 1,435,860 pounds Trimmings 26.25 loads 1,050,179 pounds Ground Beef 39.92 load 1,596,941 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 35 21,441 469.68 513.00 490.69 112A 3 Rib, ribeye, bnls, light 18 28,515 543.00 576.00 555.44 112A 3 Rib, ribeye, bnls, heavy 68 157,859 520.00 564.54 535.54 113C 1 Chuck, semi-bnls, neck/off 9 9,592 205.00 218.00 210.97 114 1 Chuck, shoulder clod 17 117,429 196.00 210.00 199.08 114A 3 Chuck, shoulder clod, trmd 39 64,600 204.00 222.00 209.69 114D 3 Chuck, clod, top blade 7 9,516 254.90 285.00 271.22 114E 3 Chuck, clod, arm roast 12 36,324 229.00 265.00 254.99 114F 5 Chuck, clod tender (IM) 17 35,696 294.84 370.00 346.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 68 175,238 228.26 244.75 236.07 116B 1 Chuck, chuck tender (IM) 47 86,190 205.00 221.00 213.33

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 61 223,028 203.88 222.50 208.05 120A 3 Brisket, point/off, bnls 16 19,721 335.00 367.50 337.48 123A 3 Short Plate, short rib 42 54,851 302.25 431.00 354.03 130 4 Chuck, short rib 39 47,811 191.00 260.00 210.74 160 1 Round, bone-in 5 5,096 204.85 214.00 212.26 161 1 Round, boneless 3 2,386 220.45 224.00 221.59

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 88,687 222.00 248.00 230.50 168 1 Round, top inside round 35 42,581 205.00 225.00 214.11 168 3 Round, top inside round 23 120,690 215.00 233.00 223.40 169 5 Round, top inside, denuded 17 19,290 255.00 266.00 256.95

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 7,238 204.66 215.00 212.46 171B 3 Round, outside round 47 150,559 212.00 232.18 220.98 171C 3 Round, eye of round (IM) 36 33,585 240.00 257.42 249.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 33,789 444.63 488.25 466.09 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 23 19,584 413.00 448.00 437.62 180 3 Loin, strip, bnls, 0x1 49 111,511 468.00 510.00 484.40 184 1 Loin, top butt, bnls, heavy 34 21,586 270.00 295.00 275.95 184 3 Loin, top butt, boneless 28 68,685 283.25 311.15 289.01 185A 4 Loin, bottom sirloin, flap 29 63,758 330.00 360.00 352.16 185B 1 Loin, ball-tip, bnls, heavy 34 85,644 235.00 250.00 240.40 185C 1 Loin, sirloin, tri-tip (IM) 11 29,869 261.00 295.00 274.58 185D 4 Loin, tri-tip, pld (IM) 18 32,220 368.00 399.50 381.40 189A 4 Loin, tndrloin, trmd, heavy 50 145,848 819.00 936.00 828.72 191A 4 Loin, butt tender, trimmed 5 6,439 792.00 840.00 800.25 193 4 Flank, flank steak (IM) 14 12,454 365.00 420.00 404.53 ------------------------------------------------------------------------------- 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 15 73,882 441.50 475.00 462.50 112A 3 Rib, ribeye, bnls, light 19 32,661 495.00 536.25 531.21 112A 3 Rib, ribeye, bnls, heavy 24 35,586 512.50 530.63 520.36 113C 1 Chuck, semi-bnls, neck/off 6 11,336 198.00 218.00 207.03 114 1 Chuck, shoulder clod 10 14,119 196.26 210.00 199.95 114A 3 Chuck, shoulder clod, trmd 21 53,898 207.00 220.00 211.57 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 20 83,733 230.65 237.00 234.37 116B 1 Chuck, chuck tender (IM) 9 18,919 209.00 219.25 211.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 73,869 205.00 223.00 208.79 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 11,709 300.00 345.00 319.24 130 4 Chuck, short rib 12 28,942 207.75 260.00 215.59 160 1 Round, bone-in 161 1 Round, boneless 5 7,228 221.25 223.00 222.64

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 27,940 224.00 239.00 230.27 168 1 Round, top inside round 21 39,036 212.00 220.00 214.83 168 3 Round, top inside round 11 14,450 220.61 225.00 222.95 169 5 Round, top inside, denuded 7 5,794 255.00 262.00 256.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,749 212.50 215.00 214.58 171B 3 Round, outside round 19 40,103 212.00 229.15 223.52 171C 3 Round, eye of round (IM) 17 41,452 234.00 250.25 244.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 34,473 384.00 395.00 391.81 175 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 35 37,299 342.00 396.00 368.52 184 1 Loin, top butt, bnls, heavy 18 37,679 241.00 255.25 247.19 184 3 Loin, top butt, boneless 29 54,957 251.34 270.00 255.56 185A 4 Loin, bottom sirloin, flap 7 10,452 330.00 355.00 347.88 185B 1 Loin, ball-tip, bnls, heavy 15 64,269 225.00 245.00 229.77 185C 1 Loin, sirloin, tri-tip (IM) 4 13,949 262.00 279.00 265.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 58,614 796.00 902.00 828.41 191A 4 Loin, butt tender, trimmed 6 6,705 772.00 830.00 795.25 193 4 Flank, flank steak (IM) 7 24,065 380.01 395.25 383.56 ------------------------------------------------------------------------------- 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) 32 161,726 318.00 340.00 332.07 121C 4 Plate, Outside Skirt (IM) 13 16,040 440.00 455.00 446.22 121E 6 Outside Skirt, pld (IM) 9 3,890 620.00 653.00 649.18

Cap, Wedge Meat & (IM) Lean 50 220,875 228.00 251.00 235.15

Pectoral Meat 34 141,747 264.00 285.00 274.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 49 169,266 173.12 188.00 179.29 Ground Beef 75% Ground Beef 81% 65 319,012 182.54 209.00 196.71 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 37 241,553 236.35 271.00 259.57 Ground Beef Chuck 80% 37 362,046 185.30 205.00 194.48 Ground Beef Round 85% 39 112,415 204.89 235.00 226.85 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% 12 228,244 193.60 208.25 204.01 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 30 1,050,179 95.41 103.00 98.12 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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