USDA Boxed Beef Cutout Closing Prices for January 17

January 17 (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: 192.20 184.36 Change from prior day: (1.63) (1.84) ------------------------------------------------------------------------------- Choice/Select spread: 7.85

Total Load Count (Cuts, Trimmings, Grids): 215 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.13 253.60 Primal Chuck 165.32 165.40 Primal Round 171.18 171.76 Primal Loin 258.55 230.51 Primal Brisket 133.93 129.83 Primal Short Plate 129.75 134.72 Primal Flank 104.97 98.14 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/16 77 57 12 36 183 193.83 186.20 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.88 184.67 -------------------------------------------------------------------------------- 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 107.07 loads 4,282,974 pounds Select Cuts 59.05 loads 2,362,016 pounds Trimmings 18.69 loads 747,684 pounds Ground Beef 30.54 load 1,221,444 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 15 21,952 496.93 585.41 507.40 112A 3 Rib, ribeye, bnls, light 7 8,751 590.00 620.00 602.52 112A 3 Rib, ribeye, bnls, heavy 39 90,278 573.00 615.00 593.48 113C 1 Chuck, semi-bnls, neck/off 4 6,783 209.38 230.00 213.15 114 1 Chuck, shoulder clod 7 10,338 205.00 225.00 207.78 114A 3 Chuck, shoulder clod, trmd 26 176,451 212.00 222.00 217.67 114D 3 Chuck, clod, top blade 7 19,248 236.62 290.00 273.33 114E 3 Chuck, clod, arm roast 3 6,765 249.40 278.79 253.83 114F 5 Chuck, clod tender (IM) 7 14,461 285.00 310.00 293.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 328,146 224.20 269.00 232.06 116B 1 Chuck, chuck tender (IM) 21 70,589 207.75 243.50 227.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 58 533,618 194.00 226.00 203.48 120A 3 Brisket, point/off, bnls 17 32,943 339.00 359.49 346.95 123A 3 Short Plate, short rib 21 29,623 365.00 403.00 381.32 130 4 Chuck, short rib 11 35,127 263.95 300.50 286.75 160 1 Round, bone-in 161 1 Round, boneless 3 3,274 219.00 224.00 221.30

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 48 262,796 226.00 254.00 232.57 168 1 Round, top inside round 71 835,646 197.00 215.00 199.01 168 3 Round, top inside round 31 192,614 209.00 234.50 216.85 169 5 Round, top inside, denuded 7 6,176 250.00 269.00 256.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 4,715 199.00 231.25 211.69 171B 3 Round, outside round 35 193,709 217.27 239.50 227.28 171C 3 Round, eye of round (IM) 27 46,720 245.00 268.00 253.96 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 28,119 490.00 539.50 505.92 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 6,904 430.00 450.00 436.50 180 3 Loin, strip, bnls, 0x1 22 130,601 474.50 532.00 491.41 184 1 Loin, top butt, bnls, heavy 7 5,910 313.00 333.21 323.92 184 3 Loin, top butt, boneless 14 86,607 313.00 355.50 326.20 185A 4 Loin, bottom sirloin, flap 35 168,324 363.00 396.00 370.56 185B 1 Loin, ball-tip, bnls, heavy 20 82,827 222.00 245.00 229.78 185C 1 Loin, sirloin, tri-tip (IM) 16 345,746 292.25 320.00 293.44 185D 4 Loin, tri-tip, pld (IM) 10 36,065 380.55 416.00 398.17 189A 4 Loin, tndrloin, trmd, heavy 28 58,295 950.00 1103.00 969.79 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 19,764 426.00 447.00 435.76 ------------------------------------------------------------------------------- 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 7 9,366 460.00 508.00 481.27 112A 3 Rib, ribeye, bnls, light 17 69,966 529.21 562.00 538.43 112A 3 Rib, ribeye, bnls, heavy 24 68,216 515.00 558.00 538.18 113C 1 Chuck, semi-bnls, neck/off 3 5,344 201.82 214.76 206.30 114 1 Chuck, shoulder clod 6 51,807 200.00 214.01 201.72 114A 3 Chuck, shoulder clod, trmd 20 98,999 212.00 226.00 218.31 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 23,804 275.00 290.00 282.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 243,810 224.20 255.00 229.03 116B 1 Chuck, chuck tender (IM) 14 74,826 219.00 238.00 221.38

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 32 526,715 190.70 216.14 195.43 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,592 334.00 371.00 352.83 130 4 Chuck, short rib 4 6,837 266.00 297.65 278.68 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 5,619 215.00 219.00 216.32

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 40,597 226.15 246.50 229.66 168 1 Round, top inside round 16 87,764 199.00 223.88 202.59 168 3 Round, top inside round 13 92,916 197.75 225.00 219.60 169 5 Round, top inside, denuded 6 4,245 255.00 269.75 258.60

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 32,662 197.00 230.00 204.29 171B 3 Round, outside round 23 83,352 211.62 238.00 223.92 171C 3 Round, eye of round (IM) 30 68,228 221.62 269.00 240.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 55,310 413.27 449.00 432.07 175 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 17 25,739 376.59 465.00 417.80 184 1 Loin, top butt, bnls, heavy 10 39,991 255.88 280.00 266.73 184 3 Loin, top butt, boneless 20 107,257 277.00 305.00 280.96 185A 4 Loin, bottom sirloin, flap 11 81,882 359.00 388.00 370.62 185B 1 Loin, ball-tip, bnls, heavy 11 62,991 215.00 233.55 230.55 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 53,261 840.00 966.00 856.02 191A 4 Loin, butt tender, trimmed 3 6,987 788.00 830.00 805.26 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 9,439 102.00 121.00 113.44 121D 4 Plate, Inside Skirt (IM) 22 97,238 344.00 379.50 353.35 121C 4 Plate, Outside Skirt (IM) 24 86,489 422.00 470.50 448.62 121E 6 Outside Skirt, pld (IM) 4 1,380 656.72 691.00 689.01

Cap, Wedge Meat & (IM) Lean 32 67,726 254.00 270.50 260.34

Pectoral Meat 23 195,456 243.96 280.00 261.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 35 329,429 150.00 174.45 166.02 Ground Beef 75% Ground Beef 81% 33 207,035 195.00 236.00 205.07 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 12,858 269.70 280.00 275.28 Ground Beef Chuck 80% 17 141,336 207.00 241.00 216.40 Ground Beef Round 85% 4 82,847 230.75 243.00 231.22 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% 11 161,958 202.64 231.00 214.79 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 20 538,804 62.00 76.00 69.61 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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