USDA Boxed Beef Cutout Midday 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 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: 192.78 185.56 Change from prior day: (1.05) (0.64) ------------------------------------------------------------------------------- Choice/Select spread: 7.22

Total Load Count (Cuts, Trimmings, Grids): 141 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.07 254.52 Primal Chuck 166.14 166.88 Primal Round 172.35 173.71 Primal Loin 258.94 231.51 Primal Brisket 133.77 130.07 Primal Short Plate 129.73 134.71 Primal Flank 105.04 98.09 -------------------------------------------------------------------------------- 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 68.59 loads 2,743,408 pounds Select Cuts 35.42 loads 1,416,723 pounds Trimmings 14.39 loads 575,599 pounds Ground Beef 22.63 load 905,052 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 9 16,277 496.93 560.17 506.81 112A 3 Rib, ribeye, bnls, light 5 6,359 590.00 620.00 597.85 112A 3 Rib, ribeye, bnls, heavy 28 57,718 573.00 615.00 590.96 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 4 3,286 210.00 215.50 210.68 114A 3 Chuck, shoulder clod, trmd 16 132,856 213.00 222.00 217.72 114D 3 Chuck, clod, top blade 5 13,810 282.00 355.00 285.74 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 3,840 300.50 310.00 308.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 59,049 236.00 269.00 242.17 116B 1 Chuck, chuck tender (IM) 12 45,153 220.00 243.50 226.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 497,011 194.00 220.99 203.09 120A 3 Brisket, point/off, bnls 6 18,139 343.00 356.55 346.56 123A 3 Short Plate, short rib 17 18,491 365.00 403.00 380.67 130 4 Chuck, short rib 5 17,908 263.95 298.00 278.39 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 150,339 226.70 245.00 232.40 168 1 Round, top inside round 47 508,262 199.00 215.00 199.35 168 3 Round, top inside round 13 46,745 220.00 234.50 225.38 169 5 Round, top inside, denuded 4 3,226 250.00 269.00 254.68

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 2,160 211.47 231.25 215.39 171B 3 Round, outside round 15 76,684 217.88 239.50 230.78 171C 3 Round, eye of round (IM) 15 21,330 245.00 260.17 251.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 24,697 498.75 539.50 506.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 3,950 430.00 450.00 439.95 180 3 Loin, strip, bnls, 0x1 7 24,165 490.00 528.00 517.39 184 1 Loin, top butt, bnls, heavy 6 4,310 313.00 333.21 321.51 184 3 Loin, top butt, boneless 8 61,702 313.00 349.14 318.37 185A 4 Loin, bottom sirloin, flap 26 150,879 363.00 396.00 369.25 185B 1 Loin, ball-tip, bnls, heavy 17 73,149 229.00 242.50 230.71 185C 1 Loin, sirloin, tri-tip (IM) 15 345,591 292.25 320.00 293.44 185D 4 Loin, tri-tip, pld (IM) 6 11,473 403.50 441.00 409.87 189A 4 Loin, tndrloin, trmd, heavy 17 42,979 950.00 1103.00 962.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 12,459 430.00 447.00 437.77 ------------------------------------------------------------------------------- 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 4 4,094 480.00 508.00 489.11 112A 3 Rib, ribeye, bnls, light 13 55,967 538.00 558.00 539.36 112A 3 Rib, ribeye, bnls, heavy 19 34,221 523.00 558.00 547.86 113C 1 Chuck, semi-bnls, neck/off 3 1,410 201.82 235.00 212.86 114 1 Chuck, shoulder clod 4 41,688 200.00 214.01 200.34 114A 3 Chuck, shoulder clod, trmd 13 71,909 213.00 223.00 218.17 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,474 276.30 285.50 278.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 55,499 231.27 255.00 239.02 116B 1 Chuck, chuck tender (IM) 8 63,732 219.00 233.00 220.67

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 373,132 190.70 216.14 195.78 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 6,716 266.00 288.00 278.34 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 21,355 229.00 246.50 232.19 168 1 Round, top inside round 8 17,088 199.00 223.88 211.01 168 3 Round, top inside round 9 74,945 219.00 225.00 222.91 169 5 Round, top inside, denuded 3 3,077 255.00 256.00 255.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 32,396 197.00 230.00 204.08 171B 3 Round, outside round 12 38,676 225.00 238.00 229.15 171C 3 Round, eye of round (IM) 16 30,727 237.95 269.00 244.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 19,110 425.00 449.00 436.66 175 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 9 6,181 408.00 435.00 425.09 184 1 Loin, top butt, bnls, heavy 3 1,204 280.00 280.00 280.00 184 3 Loin, top butt, boneless 8 22,907 278.00 299.08 281.84 185A 4 Loin, bottom sirloin, flap 11 81,882 359.00 388.00 370.62 185B 1 Loin, ball-tip, bnls, heavy 9 55,030 229.84 233.55 232.01 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 12 47,701 840.00 889.00 855.27 191A 4 Loin, butt tender, trimmed 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 10 6,184 102.00 121.00 112.62 121D 4 Plate, Inside Skirt (IM) 16 89,372 344.00 379.50 352.79 121C 4 Plate, Outside Skirt (IM) 12 59,780 435.00 470.00 447.94 121E 6 Outside Skirt, pld (IM) 3 1,335 690.00 691.00 690.10

Cap, Wedge Meat & (IM) Lean 21 56,956 254.00 270.50 259.87

Pectoral Meat 15 145,771 243.96 280.00 261.97 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 285,882 150.00 173.00 165.91 Ground Beef 75% Ground Beef 81% 24 182,921 195.00 223.25 203.55 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 11,457 269.70 280.00 275.19 Ground Beef Chuck 80% 14 111,972 207.00 228.00 211.92 Ground Beef Round 85% 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% 5 128,963 210.51 231.00 215.12 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 13 414,599 62.00 76.00 68.96 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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