USDA Boxed Beef Cutout Closing Prices for January 18

January 18 (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: 189.84 182.61 Change from prior day: (2.36) (1.75) ------------------------------------------------------------------------------- Choice/Select spread: 7.24

Total Load Count (Cuts, Trimmings, Grids): 194 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.27 252.87 Primal Chuck 163.82 162.64 Primal Round 168.93 168.70 Primal Loin 253.03 229.33 Primal Brisket 132.97 129.58 Primal Short Plate 129.24 134.21 Primal Flank 103.29 102.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/17 107 59 19 31 215 192.20 184.36 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.56 184.74 -------------------------------------------------------------------------------- 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 82.44 loads 3,297,669 pounds Select Cuts 50.80 loads 2,031,827 pounds Trimmings 25.74 loads 1,029,687 pounds Ground Beef 34.81 load 1,392,310 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 13,107 522.06 560.00 548.84 112A 3 Rib, ribeye, bnls, light 13 139,632 588.00 619.00 596.75 112A 3 Rib, ribeye, bnls, heavy 24 134,470 575.00 625.39 589.67 113C 1 Chuck, semi-bnls, neck/off 6 31,918 204.00 221.00 207.52 114 1 Chuck, shoulder clod 5 6,582 206.00 210.00 207.69 114A 3 Chuck, shoulder clod, trmd 19 58,200 214.33 229.00 218.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 4,525 295.00 339.00 299.54 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 31 155,351 225.00 255.00 234.12 116B 1 Chuck, chuck tender (IM) 16 68,995 215.01 249.00 220.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 243,307 193.78 214.00 200.01 120A 3 Brisket, point/off, bnls 6 7,976 349.37 377.00 354.39 123A 3 Short Plate, short rib 12 44,496 350.00 401.00 369.42 130 4 Chuck, short rib 14 21,087 265.00 295.00 281.21 160 1 Round, bone-in 161 1 Round, boneless 3 4,024 220.00 226.30 223.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 171,045 226.00 245.00 231.51 168 1 Round, top inside round 30 316,957 195.00 215.00 199.04 168 3 Round, top inside round 31 432,439 208.75 231.00 211.33 169 5 Round, top inside, denuded 5 6,768 255.00 273.60 260.09

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 4,059 208.00 222.00 216.56 171B 3 Round, outside round 33 151,767 216.50 243.00 222.22 171C 3 Round, eye of round (IM) 25 77,961 233.62 260.60 245.34 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 12,892 490.00 517.06 498.28 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 12,595 430.00 449.00 439.91 180 3 Loin, strip, bnls, 0x1 32 126,443 475.00 533.00 487.76 184 1 Loin, top butt, bnls, heavy 6 8,207 330.00 339.00 330.74 184 3 Loin, top butt, boneless 16 84,338 320.00 355.00 328.62 185A 4 Loin, bottom sirloin, flap 22 80,031 345.88 390.00 365.16 185B 1 Loin, ball-tip, bnls, heavy 17 91,058 219.00 249.00 232.99 185C 1 Loin, sirloin, tri-tip (IM) 8 46,241 284.50 320.00 301.88 185D 4 Loin, tri-tip, pld (IM) 4 14,428 370.00 420.00 387.68 189A 4 Loin, tndrloin, trmd, heavy 25 267,929 900.00 1000.00 916.47 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 11 22,392 396.00 446.00 414.42 ------------------------------------------------------------------------------- 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 4,298 484.00 512.00 495.09 112A 3 Rib, ribeye, bnls, light 9 9,536 549.00 565.00 556.74 112A 3 Rib, ribeye, bnls, heavy 10 8,208 538.00 560.00 549.44 113C 1 Chuck, semi-bnls, neck/off 6 9,144 210.00 216.00 211.71 114 1 Chuck, shoulder clod 7 48,192 198.34 217.80 215.48 114A 3 Chuck, shoulder clod, trmd 8 34,226 218.00 239.00 221.03 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 5,638 277.00 324.00 285.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 163,794 225.00 260.00 229.33 116B 1 Chuck, chuck tender (IM) 6 16,386 220.88 250.00 229.61

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 422,276 195.00 209.21 196.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 15,266 302.33 358.00 326.07 130 4 Chuck, short rib 10 13,753 270.00 288.00 276.45 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 1,417 216.00 221.50 219.43

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 23,382 227.80 250.00 233.03 168 1 Round, top inside round 17 174,812 191.82 215.61 199.84 168 3 Round, top inside round 15 148,476 208.50 235.00 212.91 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,036 201.28 230.00 220.13 171B 3 Round, outside round 8 40,732 210.88 235.80 221.96 171C 3 Round, eye of round (IM) 22 60,567 235.00 255.00 239.41 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 12,320 424.50 450.00 436.70 175 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 7 22,400 415.00 440.13 428.96 184 1 Loin, top butt, bnls, heavy 15 315,885 264.00 287.00 270.45 184 3 Loin, top butt, boneless 12 29,465 279.00 314.00 287.52 185A 4 Loin, bottom sirloin, flap 7 4,057 376.00 400.00 380.34 185B 1 Loin, ball-tip, bnls, heavy 20 151,039 209.00 236.50 226.46 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 18,551 849.00 890.00 856.93 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 1,564 384.00 434.00 398.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 4 18,093 93.66 130.00 97.69 121D 4 Plate, Inside Skirt (IM) 25 110,012 338.00 376.00 352.05 121C 4 Plate, Outside Skirt (IM) 10 13,150 440.00 501.00 457.22 121E 6 Outside Skirt, pld (IM) 4 10,250 585.00 610.00 596.14

Cap, Wedge Meat & (IM) Lean 26 94,741 254.00 279.00 260.74

Pectoral Meat 12 44,922 256.06 284.00 258.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 122,443 161.45 176.00 170.83 Ground Beef 75% Ground Beef 81% 10 115,657 193.00 213.50 202.65 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 33,195 270.50 281.50 274.53 Ground Beef Chuck 80% 16 283,147 212.00 239.00 214.52 Ground Beef Round 85% 3 14,913 235.83 238.00 236.08 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% 9 38,850 198.25 229.45 204.69 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 31 1,020,747 62.00 76.00 71.07 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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