USDA Boxed Beef Cutout Midday Prices for January 23

January 23 (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: 189.91 183.17 Change from prior day: (0.68) (0.73) ------------------------------------------------------------------------------- Choice/Select spread: 6.75

Total Load Count (Cuts, Trimmings, Grids): 192 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.17 255.49 Primal Chuck 164.58 163.01 Primal Round 168.42 166.86 Primal Loin 252.88 233.10 Primal Brisket 129.14 127.86 Primal Short Plate 128.46 134.19 Primal Flank 103.96 97.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/22 171 122 39 62 394 190.59 183.90 01/18 82 51 26 35 194 189.84 182.61 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.99 184.40 -------------------------------------------------------------------------------- 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 76.04 loads 3,041,609 pounds Select Cuts 43.82 loads 1,752,613 pounds Trimmings 32.58 loads 1,303,299 pounds Ground Beef 39.74 load 1,589,624 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 30,158 514.29 564.00 547.62 112A 3 Rib, ribeye, bnls, light 12 18,014 590.00 613.00 594.26 112A 3 Rib, ribeye, bnls, heavy 71 67,251 585.00 631.28 593.88 113C 1 Chuck, semi-bnls, neck/off 6 14,558 208.00 224.87 210.80 114 1 Chuck, shoulder clod 6 3,684 194.00 210.00 198.18 114A 3 Chuck, shoulder clod, trmd 29 72,742 215.00 225.00 218.64 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 16,103 285.00 330.00 301.56 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 72 411,740 228.00 254.00 230.77 116B 1 Chuck, chuck tender (IM) 29 102,759 219.00 250.00 229.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 73 478,177 193.70 210.25 197.00 120A 3 Brisket, point/off, bnls 17 12,300 339.00 360.00 346.47 123A 3 Short Plate, short rib 33 37,058 356.00 381.90 373.12 130 4 Chuck, short rib 43 52,116 260.00 303.94 289.91 160 1 Round, bone-in 161 1 Round, boneless 4 1,901 211.00 220.00 215.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 71 191,381 225.00 245.00 229.92 168 1 Round, top inside round 58 240,137 195.00 210.28 197.99 168 3 Round, top inside round 27 206,790 206.00 229.00 208.54 169 5 Round, top inside, denuded 19 26,978 238.44 266.18 245.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 5,887 209.00 230.00 216.22 171B 3 Round, outside round 37 192,202 214.00 235.00 223.99 171C 3 Round, eye of round (IM) 37 82,126 235.00 258.00 249.52 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 46,628 490.00 505.00 499.06 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 21 34,179 422.00 449.00 426.35 180 3 Loin, strip, bnls, 0x1 73 99,045 485.00 540.00 496.39 184 1 Loin, top butt, bnls, heavy 19 11,625 315.00 342.00 324.83 184 3 Loin, top butt, boneless 33 108,748 314.00 348.00 316.58 185A 4 Loin, bottom sirloin, flap 32 54,089 370.00 405.00 382.00 185B 1 Loin, ball-tip, bnls, heavy 33 146,820 221.00 241.00 231.93 185C 1 Loin, sirloin, tri-tip (IM) 13 65,340 289.87 310.00 298.53 185D 4 Loin, tri-tip, pld (IM) 14 10,660 400.00 420.00 406.56 189A 4 Loin, tndrloin, trmd, heavy 49 46,299 937.00 1111.00 962.39 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 14,507 418.00 451.00 435.23 ------------------------------------------------------------------------------- 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 15 14,607 489.00 521.28 495.26 112A 3 Rib, ribeye, bnls, light 16 50,665 540.00 565.50 544.70 112A 3 Rib, ribeye, bnls, heavy 17 49,606 541.68 568.00 553.71 113C 1 Chuck, semi-bnls, neck/off 9 21,433 203.88 220.00 209.67 114 1 Chuck, shoulder clod 14 134,565 194.00 212.73 202.65 114A 3 Chuck, shoulder clod, trmd 19 91,873 210.00 221.00 216.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 7,089 279.36 296.00 282.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 148,601 225.87 252.00 230.46 116B 1 Chuck, chuck tender (IM) 16 37,338 220.00 239.00 222.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 53,751 195.00 205.00 203.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 17,554 293.94 360.00 342.36 130 4 Chuck, short rib 11 27,467 265.00 293.94 286.14 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 41,756 221.54 240.00 230.19 168 1 Round, top inside round 26 101,869 196.00 210.30 198.54 168 3 Round, top inside round 22 404,347 201.65 219.73 203.22 169 5 Round, top inside, denuded 7 13,791 238.10 250.00 238.79

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 54,087 214.00 232.00 221.46 171C 3 Round, eye of round (IM) 16 26,735 234.00 251.20 239.78 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 12,721 424.00 445.30 433.98 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 21 30,833 425.00 453.00 429.46 184 1 Loin, top butt, bnls, heavy 12 10,270 270.00 280.00 275.24 184 3 Loin, top butt, boneless 24 39,674 280.00 313.00 298.94 185A 4 Loin, bottom sirloin, flap 8 13,632 372.00 400.00 381.72 185B 1 Loin, ball-tip, bnls, heavy 9 7,344 221.00 239.00 229.73 185C 1 Loin, sirloin, tri-tip (IM) 7 42,558 289.90 324.00 290.07 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 19,582 885.00 907.28 888.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 17,768 383.00 432.28 394.96 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 3,011 95.61 115.00 108.57 121D 4 Plate, Inside Skirt (IM) 24 48,082 348.00 375.00 358.66 121C 4 Plate, Outside Skirt (IM) 25 86,944 439.00 470.00 452.02 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 58 101,880 257.00 271.00 264.80

Pectoral Meat 29 89,100 250.00 280.00 258.16 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 531,683 151.21 175.00 157.27 Ground Beef 75% Ground Beef 81% 58 291,802 188.50 231.28 209.54 Ground Beef 85% Ground Beef 90% Ground Beef 93% 33 183,483 241.21 282.00 261.51 Ground Beef Chuck 80% 38 100,095 203.73 243.00 219.39 Ground Beef Round 85% 32 155,629 221.21 245.00 234.12 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% 4 23,909 192.73 202.07 198.15 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 36 1,200,599 61.00 74.00 63.95 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.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.