USDA Boxed Beef Cutout Midday Prices for January 21

January 21 (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: 191.02 182.52 Change from prior day: (1.18) (1.84) ------------------------------------------------------------------------------- Choice/Select spread: 8.51

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.90 253.25 Primal Chuck 163.97 162.77 Primal Round 169.29 168.87 Primal Loin 257.53 228.29 Primal Brisket 133.27 129.60 Primal Short Plate 129.34 134.27 Primal Flank 103.50 102.34 -------------------------------------------------------------------------------- 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 49.15 loads 1,966,005 pounds Select Cuts 29.48 loads 1,179,164 pounds Trimmings 11.88 loads 475,028 pounds Ground Beef 30.07 load 1,202,667 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 5 8,789 540.00 560.00 556.53 112A 3 Rib, ribeye, bnls, light 9 99,139 590.00 618.00 597.50 112A 3 Rib, ribeye, bnls, heavy 19 93,866 580.00 625.39 594.80 113C 1 Chuck, semi-bnls, neck/off 4 10,716 210.00 221.00 213.42 114 1 Chuck, shoulder clod 4 6,098 206.00 210.00 207.82 114A 3 Chuck, shoulder clod, trmd 11 40,392 215.50 229.00 218.63 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 69,360 231.75 255.00 237.82 116B 1 Chuck, chuck tender (IM) 8 14,428 221.75 249.00 228.83

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 24 153,542 193.78 214.00 200.78 120A 3 Brisket, point/off, bnls 4 4,049 349.37 377.00 354.19 123A 3 Short Plate, short rib 10 27,255 363.10 401.00 381.70 130 4 Chuck, short rib 8 13,964 265.00 288.50 279.65 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 146,430 226.00 245.00 231.40 168 1 Round, top inside round 16 132,227 199.00 214.10 201.13 168 3 Round, top inside round 22 369,250 208.75 231.00 211.23 169 5 Round, top inside, denuded 3 4,909 255.00 256.05 255.68

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 23 93,447 218.00 241.00 222.36 171C 3 Round, eye of round (IM) 12 18,273 239.00 258.00 248.22 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 9,449 490.00 510.00 491.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 9,181 430.00 449.00 443.02 180 3 Loin, strip, bnls, 0x1 18 20,140 490.00 533.00 513.18 184 1 Loin, top butt, bnls, heavy 4 4,087 330.00 339.00 331.38 184 3 Loin, top butt, boneless 8 12,405 340.00 355.00 352.13 185A 4 Loin, bottom sirloin, flap 20 75,291 345.88 389.50 364.22 185B 1 Loin, ball-tip, bnls, heavy 16 90,779 219.00 246.00 232.94 185C 1 Loin, sirloin, tri-tip (IM) 6 41,747 284.50 320.00 301.28 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 11,855 960.00 990.00 976.07 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 7 13,159 399.24 446.00 409.32 ------------------------------------------------------------------------------- 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 0 0 112A 3 Rib, ribeye, bnls, light 5 5,911 549.00 562.00 556.99 112A 3 Rib, ribeye, bnls, heavy 6 3,335 540.00 560.00 556.51 113C 1 Chuck, semi-bnls, neck/off 3 1,490 214.80 216.00 215.10 114 1 Chuck, shoulder clod 4 5,761 198.34 206.00 204.09 114A 3 Chuck, shoulder clod, trmd 6 32,473 218.00 239.00 220.70 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,642 280.00 324.00 298.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 47,843 231.00 260.00 235.55 116B 1 Chuck, chuck tender (IM) 5 13,631 227.00 250.00 231.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 408,024 195.00 209.21 196.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 15,726 302.33 390.00 338.53 130 4 Chuck, short rib 6 9,138 275.00 288.00 277.72 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 10,436 228.00 250.00 232.79 168 1 Round, top inside round 10 119,665 191.82 215.61 201.21 168 3 Round, top inside round 10 65,863 208.50 235.00 212.16 169 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 4 29,755 210.88 230.00 219.66 171C 3 Round, eye of round (IM) 18 49,623 235.00 255.00 239.62 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 2,094 424.50 450.00 430.53 175 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 5 12,875 415.00 440.13 426.15 184 1 Loin, top butt, bnls, heavy 4 24,599 264.00 280.00 275.32 184 3 Loin, top butt, boneless 7 8,209 294.50 314.00 300.35 185A 4 Loin, bottom sirloin, flap 6 3,712 376.00 400.00 380.37 185B 1 Loin, ball-tip, bnls, heavy 18 117,166 218.00 231.06 224.46 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 17,289 850.00 889.00 857.32 191A 4 Loin, butt tender, trimmed 0 0 193 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 121D 4 Plate, Inside Skirt (IM) 14 46,565 338.00 376.00 351.11 121C 4 Plate, Outside Skirt (IM) 4 3,278 448.54 501.00 467.25 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 62,139 254.00 279.00 261.30

Pectoral Meat 7 36,603 256.06 284.00 258.41 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 53,898 161.45 176.00 173.21 Ground Beef 75% Ground Beef 81% 6 47,041 193.00 213.50 201.64 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 33,195 270.50 281.50 274.53 Ground Beef Chuck 80% 13 266,299 212.00 232.00 213.02 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% 6 34,627 198.25 229.45 203.04 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 16 475,028 62.00 76.00 72.46 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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