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USDA Boxed Beef Cutout Closing Prices for January 8

January 8 (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: 193.98 183.31 Change from prior day: 0.49 0.71 ------------------------------------------------------------------------------- Choice/Select spread: 10.67

Total Load Count (Cuts, Trimmings, Grids): 218 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.99 245.28 Primal Chuck 166.67 165.62 Primal Round 175.22 173.99 Primal Loin 261.39 225.68 Primal Brisket 135.78 136.85 Primal Short Plate 130.41 134.99 Primal Flank 104.30 97.77 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/07 97 57 21 32 207 193.49 182.60 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.15 182.36 -------------------------------------------------------------------------------- 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 91.99 loads 3,679,467 pounds Select Cuts 81.82 loads 3,272,934 pounds Trimmings 14.05 loads 561,873 pounds Ground Beef 30.09 load 1,203,666 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 14 20,006 507.00 560.00 541.71 112A 3 Rib, ribeye, bnls, light 28 286,480 572.40 640.00 586.85 112A 3 Rib, ribeye, bnls, heavy 46 142,935 564.22 626.00 576.71 113C 1 Chuck, semi-bnls, neck/off 5 16,391 210.00 215.00 213.31 114 1 Chuck, shoulder clod 11 12,550 200.43 217.00 210.31 114A 3 Chuck, shoulder clod, trmd 39 271,650 213.00 241.46 218.49 114D 3 Chuck, clod, top blade 12 72,448 262.00 289.39 270.88 114E 3 Chuck, clod, arm roast 10 25,465 255.00 285.00 278.23 114F 5 Chuck, clod tender (IM) 4 4,158 300.00 311.50 301.56 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 35 159,491 235.14 256.45 247.00 116B 1 Chuck, chuck tender (IM) 16 85,627 223.00 255.00 240.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 53 619,877 205.00 224.41 207.93 120A 3 Brisket, point/off, bnls 14 12,054 355.60 377.00 358.17 123A 3 Short Plate, short rib 16 32,799 332.00 393.00 376.60 130 4 Chuck, short rib 23 52,815 258.60 295.50 281.75 160 1 Round, bone-in 8 9,976 210.00 241.50 226.67 161 1 Round, boneless 4 9,091 222.00 227.00 225.15

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 48 167,011 232.00 262.00 240.20 168 1 Round, top inside round 10 17,131 217.00 229.89 223.71 168 3 Round, top inside round 39 554,227 215.00 237.50 222.88 169 5 Round, top inside, denuded 13 17,371 260.00 279.00 267.66

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,768 211.00 219.00 213.71 171B 3 Round, outside round 30 87,213 223.00 255.00 228.51 171C 3 Round, eye of round (IM) 24 47,725 247.00 264.00 255.32 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 23,075 506.00 544.50 517.55 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 3,190 446.50 486.00 473.11 180 3 Loin, strip, bnls, 0x1 23 128,120 495.00 539.50 508.04 184 1 Loin, top butt, bnls, heavy 12 11,753 300.00 340.00 320.91 184 3 Loin, top butt, boneless 18 111,653 328.00 351.45 334.21 185A 4 Loin, bottom sirloin, flap 27 99,065 374.21 402.00 383.54 185B 1 Loin, ball-tip, bnls, heavy 11 28,263 227.00 249.00 238.03 185C 1 Loin, sirloin, tri-tip (IM) 7 12,738 280.21 314.87 301.97 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 41,315 978.00 1076.45 1006.65 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 20,100 396.00 442.50 416.48 ------------------------------------------------------------------------------- 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 6 9,864 458.40 502.00 464.73 112A 3 Rib, ribeye, bnls, light 9 52,260 507.00 544.00 527.31 112A 3 Rib, ribeye, bnls, heavy 43 280,560 500.00 542.00 508.95 113C 1 Chuck, semi-bnls, neck/off 16 17,282 207.00 225.00 214.20 114 1 Chuck, shoulder clod 14 332,111 200.00 217.00 205.05 114A 3 Chuck, shoulder clod, trmd 17 47,773 215.00 236.00 220.20 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 19,506 278.80 326.00 284.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 336,904 238.24 250.89 242.19 116B 1 Chuck, chuck tender (IM) 7 12,107 223.00 250.00 232.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 50,018 201.00 219.80 208.47 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 31,005 277.33 380.00 325.05 130 4 Chuck, short rib 13 14,357 260.00 279.50 269.26 160 1 Round, bone-in 161 1 Round, boneless 4 4,436 220.75 221.92 221.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 23 104,108 232.00 245.00 237.08 168 1 Round, top inside round 9 38,008 214.41 228.00 218.20 168 3 Round, top inside round 18 96,404 217.24 234.00 227.34 169 5 Round, top inside, denuded 5 2,500 264.00 271.45 267.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,739 200.00 210.17 207.26 171B 3 Round, outside round 25 102,861 223.00 240.00 227.93 171C 3 Round, eye of round (IM) 18 38,825 234.00 255.00 245.29 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 27 55,610 399.00 437.25 416.42 175 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 22 184,942 395.00 432.00 411.87 184 1 Loin, top butt, bnls, heavy 7 119,555 261.00 274.50 261.65 184 3 Loin, top butt, boneless 40 291,145 280.00 300.00 285.02 185A 4 Loin, bottom sirloin, flap 14 15,149 370.00 390.00 379.08 185B 1 Loin, ball-tip, bnls, heavy 19 206,086 220.00 235.55 231.84 185C 1 Loin, sirloin, tri-tip (IM) 20 121,442 264.44 300.00 285.84 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 168,625 808.51 880.51 852.19 191A 4 Loin, butt tender, trimmed 8 15,950 810.00 835.00 831.19 193 4 Flank, flank steak (IM) 13 32,341 373.00 391.00 381.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 13,417 92.00 100.83 93.47 121D 4 Plate, Inside Skirt (IM) 28 63,905 338.21 370.00 350.61 121C 4 Plate, Outside Skirt (IM) 20 92,497 441.02 502.50 459.48 121E 6 Outside Skirt, pld (IM) 5 14,145 570.60 652.60 594.58

Cap, Wedge Meat & (IM) Lean 57 485,865 252.00 275.00 256.40

Pectoral Meat 17 36,354 257.00 280.00 262.58 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 268,642 148.00 189.06 160.71 Ground Beef 75% Ground Beef 81% 44 229,596 200.00 234.06 213.49 Ground Beef 85% Ground Beef 90% Ground Beef 93% 21 139,189 246.87 282.50 266.49 Ground Beef Chuck 80% 11 105,357 216.27 232.00 225.51 Ground Beef Round 85% 17 60,140 224.27 243.00 229.98 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 8 72,377 199.76 235.00 220.66 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 17 561,873 70.50 75.50 74.76 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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