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USDA Boxed Beef Cutout Midday Prices for January 16

January 16 (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: 193.78 186.27 Change from prior day: 0.32 1.35 ------------------------------------------------------------------------------- Choice/Select spread: 7.51

Total Load Count (Cuts, Trimmings, Grids): 117 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.16 258.92 Primal Chuck 166.47 166.29 Primal Round 175.52 174.48 Primal Loin 260.30 231.49 Primal Brisket 135.90 132.41 Primal Short Plate 131.44 136.12 Primal Flank 105.34 98.42 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/15 73 62 12 34 181 193.46 184.92 01/14 84 41 22 24 170 194.09 184.76 01/11 82 31 19 25 157 194.24 183.49 01/10 53 47 26 43 169 193.81 183.96 01/09 127 83 7 49 266 193.55 183.53 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.83 184.13 -------------------------------------------------------------------------------- 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 46.42 loads 1,856,752 pounds Select Cuts 37.96 loads 1,518,357 pounds Trimmings 7.54 loads 301,618 pounds Ground Beef 25.37 load 1,014,805 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 18 28,331 513.65 565.00 528.38 112A 3 Rib, ribeye, bnls, light 18 86,865 585.12 647.00 598.05 112A 3 Rib, ribeye, bnls, heavy 59 53,365 576.00 632.01 596.37 113C 1 Chuck, semi-bnls, neck/off 3 3,925 215.00 215.00 215.00 114 1 Chuck, shoulder clod 7 33,872 203.00 210.00 206.86 114A 3 Chuck, shoulder clod, trmd 37 78,814 216.00 227.28 218.97 114D 3 Chuck, clod, top blade 5 3,502 279.00 290.00 281.99 114E 3 Chuck, clod, arm roast 7 89,376 248.00 279.00 248.24 114F 5 Chuck, clod tender (IM) 17 39,787 275.00 320.00 293.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 75 204,489 232.30 263.89 244.61 116B 1 Chuck, chuck tender (IM) 16 40,744 224.75 250.00 227.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 43 118,288 200.95 217.00 205.99 120A 3 Brisket, point/off, bnls 15 15,494 350.00 350.00 350.00 123A 3 Short Plate, short rib 31 44,118 365.00 385.00 376.10 130 4 Chuck, short rib 19 27,948 260.00 297.00 276.53 160 1 Round, bone-in 3 3,742 213.00 216.00 213.27 161 1 Round, boneless 4 1,511 220.00 223.00 221.15

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 48 99,953 232.80 248.89 238.77 168 1 Round, top inside round 40 39,510 215.00 231.28 219.33 168 3 Round, top inside round 12 63,630 215.00 235.00 218.38 169 5 Round, top inside, denuded 20 23,356 250.00 274.00 257.17

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 1,680 215.50 231.28 220.44 171B 3 Round, outside round 28 69,931 225.00 238.50 228.30 171C 3 Round, eye of round (IM) 23 29,242 240.00 262.00 251.83 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 46,022 498.75 519.44 505.09 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 19 17,729 435.00 475.90 442.56 180 3 Loin, strip, bnls, 0x1 50 31,022 500.00 537.00 508.67 184 1 Loin, top butt, bnls, heavy 17 12,897 330.00 347.28 332.02 184 3 Loin, top butt, boneless 33 25,847 345.00 367.65 346.37 185A 4 Loin, bottom sirloin, flap 41 106,387 375.00 439.00 381.22 185B 1 Loin, ball-tip, bnls, heavy 40 93,074 221.00 251.28 239.12 185C 1 Loin, sirloin, tri-tip (IM) 27 41,991 290.00 349.00 296.84 185D 4 Loin, tri-tip, pld (IM) 16 5,810 425.00 441.00 432.97 189A 4 Loin, tndrloin, trmd, heavy 46 87,664 925.00 1087.00 963.89 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 8,582 409.00 460.00 429.91 ------------------------------------------------------------------------------- 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 12 11,639 469.00 508.89 484.70 112A 3 Rib, ribeye, bnls, light 21 18,388 535.14 555.50 548.06 112A 3 Rib, ribeye, bnls, heavy 29 37,872 512.00 555.25 544.20 113C 1 Chuck, semi-bnls, neck/off 12 19,882 213.75 216.00 214.56 114 1 Chuck, shoulder clod 11 136,884 200.90 217.00 206.73 114A 3 Chuck, shoulder clod, trmd 14 38,379 217.00 229.00 220.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 15,797 275.00 290.65 280.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 81,802 229.68 245.11 241.18 116B 1 Chuck, chuck tender (IM) 10 9,637 227.00 250.00 234.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 79,834 196.00 211.00 199.78 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 2,966 327.00 360.00 336.72 130 4 Chuck, short rib 13 19,895 260.00 285.50 265.55 160 1 Round, bone-in 161 1 Round, boneless 5 2,765 223.00 226.00 223.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 39,354 235.00 244.40 236.41 168 1 Round, top inside round 18 42,753 209.41 229.89 214.59 168 3 Round, top inside round 23 67,520 211.29 239.00 226.40 169 5 Round, top inside, denuded 13 13,303 251.00 270.28 255.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 64,525 225.00 238.00 228.02 171C 3 Round, eye of round (IM) 25 73,624 234.28 252.00 241.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 36 91,647 414.39 445.30 423.45 175 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 35 42,785 404.00 449.87 428.40 184 1 Loin, top butt, bnls, heavy 21 211,662 270.00 280.50 270.78 184 3 Loin, top butt, boneless 29 35,339 284.71 309.00 293.77 185A 4 Loin, bottom sirloin, flap 6 23,655 375.00 385.00 379.87 185B 1 Loin, ball-tip, bnls, heavy 19 51,291 221.00 245.00 229.36 185C 1 Loin, sirloin, tri-tip (IM) 6 14,909 277.00 290.50 277.16 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 51,317 850.00 972.00 883.20 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 4,619 383.69 385.00 384.44 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 28 41,100 341.00 382.00 356.95 121C 4 Plate, Outside Skirt (IM) 22 25,329 454.00 506.00 469.90 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 43 72,928 257.00 272.20 261.90

Pectoral Meat 29 60,407 256.00 279.00 269.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 83 219,314 163.00 199.00 171.32 Ground Beef 75% Ground Beef 81% 77 289,179 209.79 244.65 220.79 Ground Beef 85% Ground Beef 90% Ground Beef 93% 28 64,921 269.00 282.00 276.08 Ground Beef Chuck 80% 43 181,201 209.87 243.00 225.11 Ground Beef Round 85% 28 81,278 238.00 243.00 242.28 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% 0 0 Blended Ground Beef 81% 3 21,405 215.00 224.00 218.39 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 214,768 69.10 76.00 73.52 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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