USDA Boxed Beef Cutout Closing Prices for January 11

January 11 (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: 194.24 183.49 Change from prior day: 0.43 (0.47) ------------------------------------------------------------------------------- Choice/Select spread: 10.75

Total Load Count (Cuts, Trimmings, Grids): 157 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.92 247.48 Primal Chuck 168.05 166.35 Primal Round 174.99 172.75 Primal Loin 261.02 225.77 Primal Brisket 135.63 134.68 Primal Short Plate 130.72 135.57 Primal Flank 103.34 98.89 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/10 53 47 26 43 169 193.81 183.96 01/09 127 83 7 49 266 193.55 183.53 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.82 183.13 -------------------------------------------------------------------------------- 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 81.87 loads 3,274,712 pounds Select Cuts 31.42 loads 1,256,922 pounds Trimmings 18.98 loads 759,084 pounds Ground Beef 25.21 load 1,008,457 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 26 124,783 470.00 555.00 523.29 112A 3 Rib, ribeye, bnls, light 6 10,490 583.00 630.00 594.20 112A 3 Rib, ribeye, bnls, heavy 19 110,148 560.00 600.60 577.45 113C 1 Chuck, semi-bnls, neck/off 10 9,831 210.50 224.80 214.66 114 1 Chuck, shoulder clod 14 178,010 207.00 218.89 208.14 114A 3 Chuck, shoulder clod, trmd 27 139,916 216.00 233.00 222.35 114D 3 Chuck, clod, top blade 9 44,406 257.75 293.00 279.68 114E 3 Chuck, clod, arm roast 11 26,917 255.60 285.00 266.31 114F 5 Chuck, clod tender (IM) 10 32,269 284.00 325.00 312.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 222,350 223.50 252.00 242.79 116B 1 Chuck, chuck tender (IM) 18 44,538 225.00 250.00 237.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 312,344 200.00 222.00 207.69 120A 3 Brisket, point/off, bnls 8 19,252 350.00 360.00 353.03 123A 3 Short Plate, short rib 12 16,120 341.00 398.00 374.05 130 4 Chuck, short rib 20 38,499 260.00 334.00 293.34 160 1 Round, bone-in 161 1 Round, boneless 5 10,949 219.00 227.00 224.21

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 103,320 225.00 257.00 241.98 168 1 Round, top inside round 10 46,680 210.00 233.32 221.27 168 3 Round, top inside round 26 371,414 220.00 244.00 224.09 169 5 Round, top inside, denuded 15 52,149 260.00 278.00 272.47

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 3,205 210.00 232.00 220.19 171B 3 Round, outside round 19 80,828 225.00 240.00 230.68 171C 3 Round, eye of round (IM) 19 51,923 249.07 267.00 257.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 25,607 512.86 539.50 520.38 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 9,215 445.00 457.00 453.08 180 3 Loin, strip, bnls, 0x1 28 121,566 498.82 540.06 512.52 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 18 112,893 325.00 353.00 337.49 185A 4 Loin, bottom sirloin, flap 26 217,021 371.00 401.00 377.10 185B 1 Loin, ball-tip, bnls, heavy 13 201,089 205.00 241.00 238.14 185C 1 Loin, sirloin, tri-tip (IM) 6 23,378 292.99 335.00 294.80 185D 4 Loin, tri-tip, pld (IM) 4 1,209 424.50 440.50 430.97 189A 4 Loin, tndrloin, trmd, heavy 37 235,543 944.00 1176.00 965.72 191A 4 Loin, butt tender, trimmed 4 2,898 979.00 987.60 986.25 193 4 Flank, flank steak (IM) 8 20,686 400.00 446.00 413.30 ------------------------------------------------------------------------------- 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 3 8,507 463.00 475.00 467.50 112A 3 Rib, ribeye, bnls, light 7 39,223 519.00 562.00 534.58 112A 3 Rib, ribeye, bnls, heavy 9 12,753 525.00 538.75 530.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 114,232 197.07 220.00 202.84 114A 3 Chuck, shoulder clod, trmd 5 46,677 216.00 221.75 219.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 5,638 280.00 325.00 291.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 49,497 233.00 255.89 245.83 116B 1 Chuck, chuck tender (IM) 7 31,737 230.00 250.00 234.17

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 90,161 198.00 220.00 204.26 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 15,932 340.00 391.00 359.20 130 4 Chuck, short rib 6 7,407 249.00 276.00 269.23 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 2,408 221.00 227.00 222.90

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 31,617 225.00 252.00 238.36 168 1 Round, top inside round 12 77,749 203.95 224.39 207.63 168 3 Round, top inside round 9 113,614 216.70 237.00 222.37 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 4 12,103 228.00 238.00 230.44 171C 3 Round, eye of round (IM) 13 36,207 230.00 255.00 244.93 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 12,514 409.65 440.00 429.36 175 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 10 41,217 400.00 444.51 424.03 184 1 Loin, top butt, bnls, heavy 3 6,757 263.00 282.00 264.79 184 3 Loin, top butt, boneless 9 32,253 259.50 300.00 280.64 185A 4 Loin, bottom sirloin, flap 7 27,597 361.10 381.50 368.80 185B 1 Loin, ball-tip, bnls, heavy 10 60,279 219.00 240.00 233.90 185C 1 Loin, sirloin, tri-tip (IM) 4 6,647 274.00 299.00 283.82 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 15 113,537 800.00 869.75 863.56 191A 4 Loin, butt tender, trimmed 3 3,084 800.00 810.00 802.06 193 4 Flank, flank steak (IM) 3 3,118 428.00 445.00 438.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 21,609 96.00 115.00 97.37 121D 4 Plate, Inside Skirt (IM) 12 23,365 344.00 377.00 361.02 121C 4 Plate, Outside Skirt (IM) 20 32,711 455.00 513.00 472.77 121E 6 Outside Skirt, pld (IM) 5 2,945 600.00 690.00 617.51

Cap, Wedge Meat & (IM) Lean 18 44,130 255.00 281.00 258.61

Pectoral Meat 28 149,823 250.74 286.00 256.57 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 219,699 158.99 180.00 166.16 Ground Beef 75% Ground Beef 81% 19 134,828 199.69 236.50 205.98 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 146,051 260.30 282.50 267.28 Ground Beef Chuck 80% 15 132,452 200.00 232.00 221.06 Ground Beef Round 85% 9 16,188 230.92 243.00 240.31 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% 4 45,700 195.25 216.60 198.40 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 19 608,584 64.00 76.59 70.09 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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