USDA Boxed Beef Cutout Closing Prices for January 31

January 31 (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: 183.23 178.08 Change from prior day: 0.35 (0.60) ------------------------------------------------------------------------------- Choice/Select spread: 5.15

Total Load Count (Cuts, Trimmings, Grids): 226 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 253.68 247.73 Primal Chuck 157.54 156.75 Primal Round 167.76 165.97 Primal Loin 234.47 215.73 Primal Brisket 141.94 140.76 Primal Short Plate 137.99 141.64 Primal Flank 110.39 108.10 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/30 85 50 20 24 179 182.88 178.68 01/27 64 32 29 16 140 184.13 179.22 01/26 85 39 29 24 176 184.62 179.87 01/25 104 51 48 53 255 184.85 179.41 01/24 77 38 26 23 164 184.20 178.77 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.14 179.19 -------------------------------------------------------------------------------- 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 109.82 loads 4,392,937 pounds Select Cuts 50.38 loads 2,015,272 pounds Trimmings 38.83 loads 1,553,286 pounds Ground Beef 26.63 load 1,065,311 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 17 31,972 474.00 506.25 486.00 112A 3 Rib, ribeye, bnls, light 12 81,025 540.00 575.00 547.82 112A 3 Rib, ribeye, bnls, heavy 35 83,104 520.86 557.00 540.59 113C 1 Chuck, semi-bnls, neck/off 6 7,395 200.00 216.00 206.09 114 1 Chuck, shoulder clod 15 59,601 194.89 210.00 199.11 114A 3 Chuck, shoulder clod, trmd 24 204,887 205.00 219.50 213.65 114D 3 Chuck, clod, top blade 10 12,192 255.25 277.46 264.89 114E 3 Chuck, clod, arm roast 18 29,224 230.00 257.00 241.17 114F 5 Chuck, clod tender (IM) 6 10,540 318.00 355.00 324.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 313,968 220.00 241.00 227.18 116B 1 Chuck, chuck tender (IM) 20 38,665 212.00 227.00 217.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 345,991 204.17 227.00 210.59 120A 3 Brisket, point/off, bnls 11 31,388 315.00 356.50 321.60 123A 3 Short Plate, short rib 11 21,475 300.00 396.00 347.25 130 4 Chuck, short rib 23 47,170 210.00 264.00 224.07 160 1 Round, bone-in 3 11,524 205.00 218.00 210.90 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 184,827 225.00 242.72 229.84 168 1 Round, top inside round 35 118,618 198.00 219.00 208.87 168 3 Round, top inside round 52 1,295,042 206.05 226.50 218.90 169 5 Round, top inside, denuded 15 48,230 245.00 265.60 255.56

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 40 204,113 208.00 241.60 223.76 171C 3 Round, eye of round (IM) 35 83,952 244.20 260.00 251.60 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 128,253 445.00 473.00 455.59 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 7,115 424.74 446.00 436.50 180 3 Loin, strip, bnls, 0x1 30 61,794 478.00 516.00 491.72 184 1 Loin, top butt, bnls, heavy 3 3,870 280.00 282.00 280.78 184 3 Loin, top butt, boneless 20 188,173 280.50 307.00 286.66 185A 4 Loin, bottom sirloin, flap 24 82,697 349.89 386.00 355.27 185B 1 Loin, ball-tip, bnls, heavy 8 27,433 228.86 250.00 247.84 185C 1 Loin, sirloin, tri-tip (IM) 9 24,626 285.00 292.39 286.48 185D 4 Loin, tri-tip, pld (IM) 8 33,772 380.00 415.00 393.81 189A 4 Loin, tndrloin, trmd, heavy 25 95,029 820.00 851.25 828.14 191A 4 Loin, butt tender, trimmed 7 13,034 795.00 838.80 815.36 193 4 Flank, flank steak (IM) 25 35,152 385.46 419.00 397.71 ------------------------------------------------------------------------------- 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 16 34,602 448.00 477.96 461.29 112A 3 Rib, ribeye, bnls, light 11 113,529 524.90 555.00 528.72 112A 3 Rib, ribeye, bnls, heavy 24 47,235 504.00 542.00 527.54 113C 1 Chuck, semi-bnls, neck/off 10 16,514 199.00 212.50 205.19 114 1 Chuck, shoulder clod 8 95,346 195.00 205.00 199.01 114A 3 Chuck, shoulder clod, trmd 13 66,408 202.00 216.50 206.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 12,645 290.00 318.00 310.07 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 31 237,406 219.74 241.00 222.92 116B 1 Chuck, chuck tender (IM) 14 30,124 212.00 224.96 217.47

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 85,881 205.27 215.72 209.02 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,472 295.00 350.00 316.60 130 4 Chuck, short rib 9 25,925 209.00 213.00 211.09 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 18,255 225.46 233.50 229.00 168 1 Round, top inside round 9 10,596 205.00 215.75 210.14 168 3 Round, top inside round 17 28,429 206.05 228.50 218.34 169 5 Round, top inside, denuded 4 3,468 257.00 262.00 260.48

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 31 129,889 204.50 228.00 215.03 171C 3 Round, eye of round (IM) 28 99,239 228.00 252.25 236.87 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 99,740 389.25 417.00 391.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 34 123,557 374.32 407.72 384.06 184 1 Loin, top butt, bnls, heavy 8 43,171 236.58 250.63 237.81 184 3 Loin, top butt, boneless 28 96,693 248.43 267.00 253.96 185A 4 Loin, bottom sirloin, flap 7 44,936 340.00 360.50 343.10 185B 1 Loin, ball-tip, bnls, heavy 11 44,788 223.34 250.00 236.89 185C 1 Loin, sirloin, tri-tip (IM) 16 68,922 257.81 287.00 282.59 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 20 27,736 807.00 856.00 828.60 191A 4 Loin, butt tender, trimmed 6 4,932 775.96 815.00 785.73 193 4 Flank, flank steak (IM) 14 35,212 374.32 407.00 379.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 36,628 90.00 104.62 95.76 121D 4 Plate, Inside Skirt (IM) 18 29,183 320.00 358.51 334.29 121C 4 Plate, Outside Skirt (IM) 17 22,769 430.00 456.00 443.44 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 33 216,370 227.05 256.50 236.04

Pectoral Meat 27 59,721 265.00 284.00 275.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 354,848 159.55 188.00 168.36 Ground Beef 75% Ground Beef 81% 24 65,857 178.11 205.00 190.10 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 21 69,690 241.57 268.50 247.49 Ground Beef Chuck 80% 23 201,973 178.11 199.00 187.79 Ground Beef Round 85% 14 38,409 199.67 231.00 212.14 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% 10 46,325 194.00 209.60 197.67 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 47 1,401,461 96.79 104.05 99.37 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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