USDA Boxed Beef Cutout Midday Prices for January 24

January 24 (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: 188.15 182.30 Change from prior day: (1.63) (0.60) ------------------------------------------------------------------------------- Choice/Select spread: 5.85

Total Load Count (Cuts, Trimmings, Grids): 124 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 273.45 256.66 Primal Chuck 161.98 160.82 Primal Round 166.77 165.20 Primal Loin 249.64 233.03 Primal Brisket 128.91 129.35 Primal Short Plate 128.37 134.05 Primal Flank 102.06 97.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/23 124 78 38 49 290 189.78 182.90 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.25 183.99 -------------------------------------------------------------------------------- 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 75.67 loads 3,026,681 pounds Select Cuts 28.96 loads 1,158,255 pounds Trimmings 9.56 loads 382,396 pounds Ground Beef 9.34 load 373,563 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 6 16,387 527.00 548.37 540.33 112A 3 Rib, ribeye, bnls, light 14 119,417 599.90 631.00 601.32 112A 3 Rib, ribeye, bnls, heavy 47 87,159 585.00 630.00 597.94 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 11 38,144 195.00 216.50 202.73 114A 3 Chuck, shoulder clod, trmd 21 144,434 212.73 222.00 215.18 114D 3 Chuck, clod, top blade 5 26,790 269.00 296.84 269.80 114E 3 Chuck, clod, arm roast 4 4,161 248.85 273.37 255.32 114F 5 Chuck, clod tender (IM) 8 8,456 290.00 320.00 295.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 141,218 230.00 245.50 235.87 116B 1 Chuck, chuck tender (IM) 11 29,927 220.00 250.00 227.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 137,648 189.20 208.00 192.83 120A 3 Brisket, point/off, bnls 7 11,121 338.00 350.06 347.16 123A 3 Short Plate, short rib 39 17,175 363.50 385.00 372.47 130 4 Chuck, short rib 6 5,372 284.00 298.50 288.74 160 1 Round, bone-in 4 2,749 206.00 216.84 210.13 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 57 511,830 222.00 241.00 225.10 168 1 Round, top inside round 23 225,862 195.00 211.00 195.24 168 3 Round, top inside round 16 257,840 200.00 215.00 205.70 169 5 Round, top inside, denuded 6 17,909 235.00 252.00 235.47

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 40 212,859 210.00 230.50 219.98 171C 3 Round, eye of round (IM) 28 76,696 235.00 255.00 244.55 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 12,661 490.00 533.00 496.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 8,499 425.00 455.14 431.02 180 3 Loin, strip, bnls, 0x1 21 204,937 479.00 536.00 484.62 184 1 Loin, top butt, bnls, heavy 28 15,943 308.50 315.00 310.29 184 3 Loin, top butt, boneless 19 135,113 305.00 344.88 310.35 185A 4 Loin, bottom sirloin, flap 45 70,752 365.00 400.00 381.82 185B 1 Loin, ball-tip, bnls, heavy 15 57,667 222.00 242.50 230.25 185C 1 Loin, sirloin, tri-tip (IM) 4 6,862 280.00 300.00 296.27 185D 4 Loin, tri-tip, pld (IM) 4 5,230 409.00 457.00 410.50 189A 4 Loin, tndrloin, trmd, heavy 46 233,743 889.21 968.00 922.86 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 12,749 389.07 450.00 405.18 ------------------------------------------------------------------------------- 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 7,148 495.00 520.00 495.53 112A 3 Rib, ribeye, bnls, light 8 20,267 546.00 569.50 557.53 112A 3 Rib, ribeye, bnls, heavy 11 10,677 545.00 565.00 556.78 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 11,957 195.00 212.00 206.36 114A 3 Chuck, shoulder clod, trmd 12 40,132 205.00 220.50 214.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 2,231 280.00 285.00 280.74 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 110,136 225.00 242.00 230.97 116B 1 Chuck, chuck tender (IM) 4 3,788 221.00 247.00 228.67

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 25,634 189.20 206.00 195.15 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 3,754 265.00 295.50 274.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 32,405 223.00 242.50 225.70 168 1 Round, top inside round 14 105,053 195.00 214.50 195.54 168 3 Round, top inside round 21 279,326 201.65 218.50 203.75 169 5 Round, top inside, denuded 4 6,798 239.00 245.50 239.34

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 65,883 214.00 230.50 216.50 171C 3 Round, eye of round (IM) 21 77,237 221.00 250.50 228.17 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 91,618 425.00 445.00 438.49 175 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 14 22,295 425.00 440.50 431.41 184 1 Loin, top butt, bnls, heavy 5 18,573 272.00 283.00 276.11 184 3 Loin, top butt, boneless 8 3,557 300.00 305.50 304.91 185A 4 Loin, bottom sirloin, flap 6 33,944 365.00 386.50 376.57 185B 1 Loin, ball-tip, bnls, heavy 12 51,227 226.00 232.50 230.67 185C 1 Loin, sirloin, tri-tip (IM) 4 21,114 280.00 290.00 281.11 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 10,755 885.00 900.00 890.91 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 3,747 392.00 431.00 412.83 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 13 35,735 92.00 121.00 94.06 121D 4 Plate, Inside Skirt (IM) 10 15,026 349.60 376.00 358.60 121C 4 Plate, Outside Skirt (IM) 8 21,451 462.27 511.00 502.58 121E 6 Outside Skirt, pld (IM) 3 3,228 610.00 690.00 622.69

Cap, Wedge Meat & (IM) Lean 24 47,899 258.66 275.00 265.87

Pectoral Meat 14 11,621 251.15 282.00 263.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 74,342 158.45 180.00 164.54 Ground Beef 75% Ground Beef 81% 15 85,680 194.00 224.00 209.18 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 11 101,330 184.00 231.00 201.74 Ground Beef Round 85% 4 17,634 220.13 241.00 222.04 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% 4 20,527 219.00 225.30 219.41 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 10 374,902 62.85 74.00 69.42 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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