USDA Boxed Beef Cutout Closing Prices for January 7

January 7 (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: 193.49 182.60 Change from prior day: (0.77) 0.38 ------------------------------------------------------------------------------- Choice/Select spread: 10.89

Total Load Count (Cuts, Trimmings, Grids): 207 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.83 244.61 Primal Chuck 166.33 165.53 Primal Round 174.77 172.78 Primal Loin 261.58 224.60 Primal Brisket 134.44 135.51 Primal Short Plate 130.23 134.59 Primal Flank 104.08 97.35 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/04 94 50 21 31 196 194.26 182.22 01/03 107 62 20 22 211 194.91 183.28 01/02 58 48 8 34 148 193.94 182.62 12/31 77 55 13 29 175 194.15 181.05 12/28 95 54 8 15 172 193.47 180.29 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.15 181.89 -------------------------------------------------------------------------------- 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 97.24 loads 3,889,720 pounds Select Cuts 56.89 loads 2,275,485 pounds Trimmings 21.20 loads 847,988 pounds Ground Beef 32.03 load 1,281,295 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 42 205,892 514.40 567.00 543.97 112A 3 Rib, ribeye, bnls, light 18 175,859 572.00 640.00 574.28 112A 3 Rib, ribeye, bnls, heavy 75 491,819 542.00 628.00 568.80 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 23,989 198.07 222.00 210.23 114A 3 Chuck, shoulder clod, trmd 23 285,130 208.62 233.00 217.45 114D 3 Chuck, clod, top blade 16 38,121 265.00 289.00 284.44 114E 3 Chuck, clod, arm roast 11 19,870 249.77 285.00 273.70 114F 5 Chuck, clod tender (IM) 7 6,640 290.86 310.00 297.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 132,327 237.00 267.60 249.14 116B 1 Chuck, chuck tender (IM) 14 14,256 223.00 250.00 232.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 331,478 201.00 225.00 204.66 120A 3 Brisket, point/off, bnls 17 48,506 348.62 376.00 355.62 123A 3 Short Plate, short rib 35 53,215 332.00 398.00 375.94 130 4 Chuck, short rib 21 43,187 250.00 280.00 265.40 160 1 Round, bone-in 7 18,875 203.75 217.50 213.75 161 1 Round, boneless 6 8,570 220.30 227.00 223.43

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 115,150 230.00 252.00 240.63 168 1 Round, top inside round 17 105,805 212.97 235.00 218.76 168 3 Round, top inside round 20 192,212 220.65 243.00 225.46 169 5 Round, top inside, denuded 24 81,775 255.00 284.00 268.45

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 6,807 195.00 219.57 202.11 171B 3 Round, outside round 40 102,271 217.21 246.54 234.32 171C 3 Round, eye of round (IM) 50 92,926 247.00 268.00 254.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 48,042 507.00 536.00 516.00 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 14 45,987 424.40 459.10 431.80 180 3 Loin, strip, bnls, 0x1 75 362,880 485.00 540.06 496.73 184 1 Loin, top butt, bnls, heavy 11 14,840 312.97 343.00 326.05 184 3 Loin, top butt, boneless 25 118,487 312.00 366.00 335.16 185A 4 Loin, bottom sirloin, flap 21 113,346 371.22 395.00 376.70 185B 1 Loin, ball-tip, bnls, heavy 26 61,313 227.00 258.00 234.34 185C 1 Loin, sirloin, tri-tip (IM) 5 18,864 313.21 351.00 317.31 185D 4 Loin, tri-tip, pld (IM) 17 10,941 391.00 443.00 413.66 189A 4 Loin, tndrloin, trmd, heavy 56 200,882 948.62 1160.00 994.17 191A 4 Loin, butt tender, trimmed 7 10,278 985.60 1068.00 1006.47 193 4 Flank, flank steak (IM) 33 31,830 413.81 460.00 428.74 ------------------------------------------------------------------------------- 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 11,339 447.00 484.99 469.13 112A 3 Rib, ribeye, bnls, light 4 8,855 500.00 517.00 503.75 112A 3 Rib, ribeye, bnls, heavy 35 149,075 489.00 544.96 507.38 113C 1 Chuck, semi-bnls, neck/off 4 19,681 198.05 217.00 213.73 114 1 Chuck, shoulder clod 3 2,499 203.50 220.00 210.26 114A 3 Chuck, shoulder clod, trmd 13 51,168 213.00 230.00 220.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 12,797 250.38 326.00 274.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 127,134 230.36 251.00 242.29 116B 1 Chuck, chuck tender (IM) 4 10,560 226.00 249.75 243.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 17,434 202.13 220.23 209.70 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 6,611 297.00 365.00 339.54 130 4 Chuck, short rib 13 60,279 257.05 276.00 264.97 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 71,365 231.00 245.00 234.08 168 1 Round, top inside round 14 57,641 209.77 228.00 214.61 168 3 Round, top inside round 5 21,511 225.00 237.75 228.59 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 74,467 216.22 250.00 231.08 171C 3 Round, eye of round (IM) 14 52,420 238.05 256.00 249.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 156,366 402.40 435.00 410.20 175 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 34 327,348 382.00 430.00 400.76 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 11 88,449 275.25 285.00 282.36 185A 4 Loin, bottom sirloin, flap 5 24,221 365.44 390.00 370.08 185B 1 Loin, ball-tip, bnls, heavy 8 66,017 227.03 240.00 237.10 185C 1 Loin, sirloin, tri-tip (IM) 11 160,601 285.00 291.00 285.06 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 60,308 817.00 875.00 843.42 191A 4 Loin, butt tender, trimmed 8 38,649 799.00 810.00 809.89 193 4 Flank, flank steak (IM) 17 97,269 373.00 415.00 378.16 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 4,794 95.00 125.00 114.20 121D 4 Plate, Inside Skirt (IM) 42 114,025 339.00 390.00 344.46 121C 4 Plate, Outside Skirt (IM) 15 41,378 425.00 470.00 451.70 121E 6 Outside Skirt, pld (IM) 19 126,476 570.60 675.00 584.62

Cap, Wedge Meat & (IM) Lean 51 228,796 254.40 271.31 258.54

Pectoral Meat 26 66,207 252.00 294.64 264.33 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 35 465,045 153.00 170.00 162.07 Ground Beef 75% Ground Beef 81% 29 109,059 194.00 225.00 209.21 Ground Beef 85% Ground Beef 90% Ground Beef 93% 16 126,831 241.96 278.58 261.41 Ground Beef Chuck 80% 30 267,396 212.00 236.80 217.24 Ground Beef Round 85% 28 101,684 225.27 248.00 233.79 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 69,519 195.25 225.45 204.67 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 22 663,078 70.00 77.50 74.52 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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