USDA Boxed Beef Cutout Midday 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 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: 182.99 178.67 Change from prior day: 0.11 (0.01) ------------------------------------------------------------------------------- Choice/Select spread: 4.32

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 253.63 248.78 Primal Chuck 157.48 157.99 Primal Round 167.03 166.52 Primal Loin 234.17 215.59 Primal Brisket 142.26 140.94 Primal Short Plate 137.57 141.17 Primal Flank 111.05 109.03 -------------------------------------------------------------------------------- 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 40.82 loads 1,632,835 pounds Select Cuts 23.28 loads 931,166 pounds Trimmings 13.21 loads 528,527 pounds Ground Beef 16.72 load 668,944 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 8 10,256 474.00 506.25 489.51 112A 3 Rib, ribeye, bnls, light 5 12,773 550.51 566.00 555.14 112A 3 Rib, ribeye, bnls, heavy 21 65,912 520.86 557.00 540.17 113C 1 Chuck, semi-bnls, neck/off 4 4,167 200.00 216.00 207.98 114 1 Chuck, shoulder clod 8 44,514 194.89 210.00 199.51 114A 3 Chuck, shoulder clod, trmd 14 143,616 207.65 219.50 215.25 114D 3 Chuck, clod, top blade 5 9,084 256.90 277.46 264.90 114E 3 Chuck, clod, arm roast 7 17,420 235.00 257.00 239.22 114F 5 Chuck, clod tender (IM) 4 7,243 318.00 355.00 326.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 268,340 224.90 241.00 225.87 116B 1 Chuck, chuck tender (IM) 10 19,539 212.00 227.00 216.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 40,016 206.75 213.46 208.57 120A 3 Brisket, point/off, bnls 4 24,057 315.00 323.00 315.86 123A 3 Short Plate, short rib 8 16,240 305.00 396.00 356.52 130 4 Chuck, short rib 11 21,576 212.30 264.00 235.33 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 52,252 227.50 242.72 232.41 168 1 Round, top inside round 17 61,919 198.00 214.50 207.82 168 3 Round, top inside round 18 221,553 206.05 226.50 213.81 169 5 Round, top inside, denuded 11 39,336 245.00 265.60 256.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 51,981 208.00 228.00 214.97 171C 3 Round, eye of round (IM) 19 33,205 245.11 260.00 251.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 55,563 445.00 473.00 452.09 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 4,539 424.74 434.00 432.70 180 3 Loin, strip, bnls, 0x1 13 28,663 478.00 516.00 487.44 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 8 87,140 285.00 307.00 285.40 185A 4 Loin, bottom sirloin, flap 11 41,091 349.89 386.00 355.20 185B 1 Loin, ball-tip, bnls, heavy 5 3,137 228.86 250.00 246.34 185C 1 Loin, sirloin, tri-tip (IM) 6 12,648 285.00 285.00 285.00 185D 4 Loin, tri-tip, pld (IM) 5 18,013 380.00 412.00 385.18 189A 4 Loin, tndrloin, trmd, heavy 9 39,102 820.00 851.25 826.22 191A 4 Loin, butt tender, trimmed 5 10,076 795.00 823.75 808.93 193 4 Flank, flank steak (IM) 12 17,750 385.46 419.00 401.84 ------------------------------------------------------------------------------- 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 21,592 454.98 477.00 467.48 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 12 20,295 504.00 540.00 527.17 113C 1 Chuck, semi-bnls, neck/off 6 13,075 200.00 210.00 204.20 114 1 Chuck, shoulder clod 6 93,506 196.00 201.62 198.90 114A 3 Chuck, shoulder clod, trmd 5 7,692 208.21 213.75 210.80 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 14 68,172 220.01 241.00 225.42 116B 1 Chuck, chuck tender (IM) 7 14,807 214.00 219.28 215.99

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 13,598 208.00 215.72 209.45 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 4,472 295.00 350.00 316.60 130 4 Chuck, short rib 5 8,451 209.00 212.50 209.99 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 12,816 225.46 233.00 227.66 168 1 Round, top inside round 3 5,960 207.89 215.75 211.16 168 3 Round, top inside round 7 10,398 206.05 227.00 213.90 169 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 43,325 204.50 228.00 215.38 171C 3 Round, eye of round (IM) 10 24,347 237.00 247.00 243.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 80,537 389.25 417.00 390.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 21 96,674 375.00 407.72 384.28 184 1 Loin, top butt, bnls, heavy 5 39,399 236.58 250.63 237.28 184 3 Loin, top butt, boneless 10 44,642 248.43 267.00 251.91 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 13,803 224.97 240.72 227.30 185C 1 Loin, sirloin, tri-tip (IM) 6 43,031 285.00 287.00 285.92 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 13,682 807.00 850.97 821.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 9,344 375.00 407.00 381.21 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 33,380 90.00 104.62 95.31 121D 4 Plate, Inside Skirt (IM) 10 23,246 320.00 358.51 334.68 121C 4 Plate, Outside Skirt (IM) 8 9,591 430.00 456.00 442.91 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 20 113,735 230.00 255.00 236.12

Pectoral Meat 16 34,544 265.00 284.00 275.52 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 259,106 159.55 188.00 166.21 Ground Beef 75% Ground Beef 81% 11 30,413 178.11 205.00 189.01 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 13 62,524 241.57 263.75 245.48 Ground Beef Chuck 80% 16 109,252 178.11 199.00 189.10 Ground Beef Round 85% 11 27,295 199.67 231.00 209.84 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% 3 12,645 195.50 209.60 198.04 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 19 528,527 97.00 102.00 100.05 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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