USDA Boxed Beef Cutout Closing Prices for January 25

January 25 (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: 187.44 181.86 Change from prior day: (0.57) (0.33) ------------------------------------------------------------------------------- Choice/Select spread: 5.57

Total Load Count (Cuts, Trimmings, Grids): 154 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.52 260.21 Primal Chuck 161.81 159.96 Primal Round 164.86 163.63 Primal Loin 246.83 231.41 Primal Brisket 129.76 129.79 Primal Short Plate 129.39 134.67 Primal Flank 105.56 98.30 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/24 113 53 13 23 201 188.01 182.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.08 183.19 -------------------------------------------------------------------------------- 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 78.82 loads 3,152,780 pounds Select Cuts 37.91 loads 1,516,478 pounds Trimmings 14.07 loads 562,680 pounds Ground Beef 22.85 load 914,107 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 22 103,401 491.55 555.00 516.57 112A 3 Rib, ribeye, bnls, light 8 6,955 559.00 625.00 617.35 112A 3 Rib, ribeye, bnls, heavy 31 74,191 544.00 621.48 571.39 113C 1 Chuck, semi-bnls, neck/off 4 3,935 208.84 221.00 213.76 114 1 Chuck, shoulder clod 9 59,840 200.00 216.26 203.91 114A 3 Chuck, shoulder clod, trmd 28 164,741 209.50 233.00 213.20 114D 3 Chuck, clod, top blade 7 38,248 249.00 296.32 276.06 114E 3 Chuck, clod, arm roast 3 19,330 235.00 267.95 238.83 114F 5 Chuck, clod tender (IM) 6 12,191 288.90 316.00 301.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 139,076 226.70 252.50 237.07 116B 1 Chuck, chuck tender (IM) 16 131,000 213.59 244.00 223.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 82,948 193.63 216.00 203.51 120A 3 Brisket, point/off, bnls 11 7,711 340.30 381.00 353.69 123A 3 Short Plate, short rib 22 53,013 344.00 406.00 372.61 130 4 Chuck, short rib 15 34,282 285.00 310.00 296.46 160 1 Round, bone-in 161 1 Round, boneless 8 12,658 210.00 225.00 212.53

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 135,223 220.00 244.50 227.04 168 1 Round, top inside round 18 70,776 190.10 206.00 197.12 168 3 Round, top inside round 27 261,123 200.00 234.50 204.80 169 5 Round, top inside, denuded 7 10,372 227.00 248.50 236.37

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 33 320,175 214.00 233.00 217.31 171C 3 Round, eye of round (IM) 28 63,425 234.00 256.50 244.37 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 204,035 470.00 543.50 481.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 60,797 415.00 445.00 421.96 180 3 Loin, strip, bnls, 0x1 33 385,458 471.50 521.50 478.32 184 1 Loin, top butt, bnls, heavy 11 8,786 300.00 326.00 312.37 184 3 Loin, top butt, boneless 24 200,124 307.00 344.00 317.70 185A 4 Loin, bottom sirloin, flap 16 91,049 363.00 401.00 370.40 185B 1 Loin, ball-tip, bnls, heavy 13 53,457 223.29 246.00 228.93 185C 1 Loin, sirloin, tri-tip (IM) 9 43,220 282.97 310.00 289.94 185D 4 Loin, tri-tip, pld (IM) 3 6,833 400.00 420.00 404.04 189A 4 Loin, tndrloin, trmd, heavy 24 90,048 893.00 961.77 916.28 191A 4 Loin, butt tender, trimmed 3 2,229 911.77 970.00 932.03 193 4 Flank, flank steak (IM) 21 37,530 373.00 478.00 442.19 ------------------------------------------------------------------------------- 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 6 5,460 495.00 508.93 501.29 112A 3 Rib, ribeye, bnls, light 9 7,704 532.73 572.00 551.06 112A 3 Rib, ribeye, bnls, heavy 18 39,294 545.00 569.00 551.79 113C 1 Chuck, semi-bnls, neck/off 4 6,575 200.00 215.00 205.54 114 1 Chuck, shoulder clod 10 40,791 189.74 214.01 200.92 114A 3 Chuck, shoulder clod, trmd 12 41,573 210.00 225.00 212.14 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,013 271.21 319.00 279.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 302,633 225.00 240.00 228.84 116B 1 Chuck, chuck tender (IM) 11 22,286 221.85 235.50 224.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 23,936 194.00 200.80 199.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 11,161 345.00 401.00 353.04 130 4 Chuck, short rib 4 13,230 285.00 300.00 296.07 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 6,188 210.00 216.00 210.46

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 113,060 219.00 235.00 221.57 168 1 Round, top inside round 10 57,695 190.10 220.93 200.41 168 3 Round, top inside round 6 25,219 205.00 210.00 205.34 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 33,848 209.50 229.00 215.42 171C 3 Round, eye of round (IM) 11 28,712 228.00 245.00 234.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 23,804 435.00 449.34 435.95 175 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 10 39,374 400.00 447.00 411.46 184 1 Loin, top butt, bnls, heavy 5 6,981 258.83 282.50 274.30 184 3 Loin, top butt, boneless 11 55,565 275.65 308.00 289.93 185A 4 Loin, bottom sirloin, flap 5 17,053 360.00 384.89 361.67 185B 1 Loin, ball-tip, bnls, heavy 8 30,321 209.00 236.89 217.25 185C 1 Loin, sirloin, tri-tip (IM) 8 45,340 277.97 291.00 280.90 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 7,025 869.00 904.50 891.49 191A 4 Loin, butt tender, trimmed 5 1,105 823.83 844.50 837.10 193 4 Flank, flank steak (IM) 4 4,135 383.83 466.50 401.73 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 172,889 92.00 130.00 94.13 121D 4 Plate, Inside Skirt (IM) 21 65,300 340.00 385.00 350.11 121C 4 Plate, Outside Skirt (IM) 15 20,612 435.00 485.50 462.96 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 31 254,568 255.00 282.00 265.48

Pectoral Meat 12 29,558 254.01 280.00 268.42 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 294,325 151.00 175.34 159.11 Ground Beef 75% Ground Beef 81% 16 99,201 198.66 219.50 204.23 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 7 85,722 238.25 262.00 255.16 Ground Beef Chuck 80% 15 53,716 202.01 227.00 214.83 Ground Beef Round 85% 7 10,682 227.00 241.00 232.33 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% 3 18,000 202.95 215.30 208.92 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 17 401,680 64.25 75.00 70.40 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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