USDA Boxed Beef Cutout Closing Prices for January 9

January 9 (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: 193.55 183.53 Change from prior day: (0.43) 0.22 ------------------------------------------------------------------------------- Choice/Select spread: 10.02

Total Load Count (Cuts, Trimmings, Grids): 266 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.68 247.86 Primal Chuck 165.69 164.65 Primal Round 174.91 174.31 Primal Loin 259.93 226.24 Primal Brisket 135.74 135.90 Primal Short Plate 130.94 135.52 Primal Flank 104.51 98.81 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/08 92 82 14 30 218 193.98 183.31 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.12 182.81 -------------------------------------------------------------------------------- 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 127.13 loads 5,085,235 pounds Select Cuts 83.14 loads 3,325,404 pounds Trimmings 7.45 loads 297,922 pounds Ground Beef 48.60 load 1,944,195 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 40 124,731 522.00 574.00 541.16 112A 3 Rib, ribeye, bnls, light 38 98,778 569.00 640.00 592.91 112A 3 Rib, ribeye, bnls, heavy 143 253,683 569.00 626.28 580.21 113C 1 Chuck, semi-bnls, neck/off 11 81,129 203.00 224.87 205.50 114 1 Chuck, shoulder clod 16 36,522 207.00 219.50 209.31 114A 3 Chuck, shoulder clod, trmd 54 83,699 211.00 236.00 220.21 114D 3 Chuck, clod, top blade 12 21,387 267.39 293.00 279.42 114E 3 Chuck, clod, arm roast 8 21,463 254.85 285.00 268.29 114F 5 Chuck, clod tender (IM) 13 8,587 292.00 320.00 303.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 130 1,109,106 231.40 262.60 245.06 116B 1 Chuck, chuck tender (IM) 30 26,638 229.59 248.00 237.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 91 390,239 200.00 220.25 204.36 120A 3 Brisket, point/off, bnls 25 39,401 342.00 370.00 353.38 123A 3 Short Plate, short rib 47 64,529 357.00 385.00 371.24 130 4 Chuck, short rib 45 26,954 259.45 280.00 267.14 160 1 Round, bone-in 5 5,699 207.00 217.00 216.28 161 1 Round, boneless 4 7,102 190.64 227.00 222.32

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 137 321,481 232.59 255.00 237.14 168 1 Round, top inside round 95 89,488 215.00 234.50 223.55 168 3 Round, top inside round 27 205,655 225.00 244.00 229.42 169 5 Round, top inside, denuded 17 14,758 261.00 273.00 267.17

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 8,182 211.00 228.00 220.51 171B 3 Round, outside round 68 528,398 223.06 240.70 227.67 171C 3 Round, eye of round (IM) 51 34,294 250.00 265.00 257.04 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 33,195 490.00 546.50 516.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 22 25,263 445.00 470.00 450.84 180 3 Loin, strip, bnls, 0x1 99 274,820 485.00 536.00 508.42 184 1 Loin, top butt, bnls, heavy 25 19,066 314.96 347.28 330.92 184 3 Loin, top butt, boneless 65 147,248 324.59 354.65 333.02 185A 4 Loin, bottom sirloin, flap 63 176,921 374.00 396.00 381.33 185B 1 Loin, ball-tip, bnls, heavy 47 108,892 221.00 254.50 238.50 185C 1 Loin, sirloin, tri-tip (IM) 18 41,609 295.00 350.00 309.26 185D 4 Loin, tri-tip, pld (IM) 26 23,485 400.00 445.00 424.50 189A 4 Loin, tndrloin, trmd, heavy 106 193,869 945.00 1153.00 976.60 191A 4 Loin, butt tender, trimmed 5 1,675 1000.00 1049.10 1019.51 193 4 Flank, flank steak (IM) 25 27,137 406.00 460.00 431.43 ------------------------------------------------------------------------------- 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 26 114,469 460.10 494.28 473.38 112A 3 Rib, ribeye, bnls, light 33 61,873 498.73 545.00 517.14 112A 3 Rib, ribeye, bnls, heavy 60 214,825 490.00 545.00 520.19 113C 1 Chuck, semi-bnls, neck/off 15 17,877 213.00 219.12 214.94 114 1 Chuck, shoulder clod 15 76,999 205.00 219.47 210.78 114A 3 Chuck, shoulder clod, trmd 35 164,581 213.00 226.36 220.67 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 8,702 260.00 325.00 277.74 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 273,572 231.80 260.00 242.70 116B 1 Chuck, chuck tender (IM) 24 50,613 230.00 250.00 234.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 291,589 198.00 220.33 206.58 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 18,173 284.35 380.00 338.18 130 4 Chuck, short rib 17 13,955 259.45 275.00 263.14 160 1 Round, bone-in 161 1 Round, boneless 4 3,658 226.90 227.00 226.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 80,354 227.26 242.50 236.89 168 1 Round, top inside round 26 47,894 215.60 229.47 220.96 168 3 Round, top inside round 23 97,239 224.59 244.00 226.04 169 5 Round, top inside, denuded 13 18,423 259.20 273.00 264.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 19,739 206.20 220.00 209.79 171B 3 Round, outside round 29 73,609 218.00 238.00 228.44 171C 3 Round, eye of round (IM) 39 61,984 228.00 267.00 246.93 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 49 57,875 404.00 438.00 412.85 175 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 49 365,560 390.10 435.30 412.03 184 1 Loin, top butt, bnls, heavy 24 110,743 262.97 281.30 264.17 184 3 Loin, top butt, boneless 40 288,230 280.00 300.00 287.49 185A 4 Loin, bottom sirloin, flap 20 62,635 357.97 394.00 369.69 185B 1 Loin, ball-tip, bnls, heavy 23 67,782 221.00 239.00 232.48 185C 1 Loin, sirloin, tri-tip (IM) 18 29,834 280.00 301.77 286.67 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 48 135,314 838.50 957.00 855.18 191A 4 Loin, butt tender, trimmed 11 8,109 810.00 844.00 814.33 193 4 Flank, flank steak (IM) 9 26,396 385.00 445.00 391.21 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 91,287 92.00 103.34 98.52 121D 4 Plate, Inside Skirt (IM) 27 55,930 330.00 373.00 346.07 121C 4 Plate, Outside Skirt (IM) 29 58,928 450.21 500.00 463.48 121E 6 Outside Skirt, pld (IM) 7 5,831 592.00 672.00 606.25

Cap, Wedge Meat & (IM) Lean 78 282,597 254.40 276.00 260.44

Pectoral Meat 45 75,915 251.01 289.28 266.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 102 459,702 150.00 196.00 163.18 Ground Beef 75% Ground Beef 81% 105 422,150 198.49 245.50 215.21 Ground Beef 85% Ground Beef 90% Ground Beef 93% 30 74,954 257.00 283.50 277.39 Ground Beef Chuck 80% 58 287,713 211.00 235.00 221.37 Ground Beef Round 85% 44 147,184 226.00 243.00 232.05 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% 12 111,768 195.25 223.30 212.97 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 215,672 72.00 77.00 74.46 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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