USDA Boxed Beef Cutout Midday 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 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: 187.60 182.18 Change from prior day: (0.41) (0.01) ------------------------------------------------------------------------------- Choice/Select spread: 5.43

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.63 258.68 Primal Chuck 162.13 160.57 Primal Round 165.05 163.84 Primal Loin 246.80 232.54 Primal Brisket 129.72 129.97 Primal Short Plate 129.65 134.91 Primal Flank 105.80 98.15 -------------------------------------------------------------------------------- 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 49.26 loads 1,970,444 pounds Select Cuts 24.53 loads 981,004 pounds Trimmings 8.54 loads 341,552 pounds Ground Beef 12.11 load 484,447 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 15 73,406 508.00 555.00 522.34 112A 3 Rib, ribeye, bnls, light 6 3,181 559.00 625.00 620.99 112A 3 Rib, ribeye, bnls, heavy 23 28,744 559.00 616.89 583.67 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 51,202 200.00 210.97 203.58 114A 3 Chuck, shoulder clod, trmd 12 62,494 209.50 231.00 212.98 114D 3 Chuck, clod, top blade 4 9,059 249.00 285.00 274.71 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 11,740 288.90 316.00 302.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 84,881 226.70 248.30 237.39 116B 1 Chuck, chuck tender (IM) 11 103,702 213.59 238.00 223.45

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 74,178 193.63 214.01 203.02 120A 3 Brisket, point/off, bnls 9 4,318 340.30 375.00 351.73 123A 3 Short Plate, short rib 17 45,342 344.00 384.82 369.50 130 4 Chuck, short rib 8 24,046 285.00 307.00 297.04 160 1 Round, bone-in 161 1 Round, boneless 6 11,087 210.00 225.00 212.44

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 62,862 223.00 241.50 226.24 168 1 Round, top inside round 14 64,459 190.10 205.89 196.48 168 3 Round, top inside round 16 176,806 204.00 222.00 205.22 169 5 Round, top inside, denuded 4 8,919 236.00 242.00 236.75

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 89,728 214.21 233.00 218.48 171C 3 Round, eye of round (IM) 21 48,904 234.00 256.50 242.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 128,822 470.00 526.00 477.35 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 53,229 415.00 445.00 422.22 180 3 Loin, strip, bnls, 0x1 21 352,267 471.50 510.00 478.14 184 1 Loin, top butt, bnls, heavy 9 7,883 300.00 315.00 311.99 184 3 Loin, top butt, boneless 12 60,833 317.00 341.50 321.96 185A 4 Loin, bottom sirloin, flap 13 67,250 365.00 401.00 372.13 185B 1 Loin, ball-tip, bnls, heavy 9 15,001 223.29 240.00 229.48 185C 1 Loin, sirloin, tri-tip (IM) 5 37,903 290.00 310.00 290.79 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 54,117 900.00 960.00 930.13 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 36,474 373.00 478.00 443.44 ------------------------------------------------------------------------------- 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 5,020 500.00 508.93 501.75 112A 3 Rib, ribeye, bnls, light 5 3,847 556.00 572.00 559.22 112A 3 Rib, ribeye, bnls, heavy 12 17,983 545.00 560.00 555.74 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 37,250 189.74 214.01 200.15 114A 3 Chuck, shoulder clod, trmd 7 32,115 210.00 217.00 210.76 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 4,014 280.00 319.00 285.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 252,515 225.00 240.00 228.12 116B 1 Chuck, chuck tender (IM) 8 15,622 221.85 235.50 224.29

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 6 10,938 345.00 401.00 352.46 130 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 5 52,940 219.75 228.00 221.23 168 1 Round, top inside round 9 55,403 190.10 220.93 200.43 168 3 Round, top inside round 3 22,708 205.00 210.00 205.16 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 18,510 215.00 224.75 218.58 171C 3 Round, eye of round (IM) 9 26,157 228.00 243.00 233.21 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 21,515 435.54 445.00 435.72 175 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 3 4,562 425.00 439.00 432.12 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 11,778 294.50 308.00 301.20 185A 4 Loin, bottom sirloin, flap 4 16,622 360.00 384.89 361.46 185B 1 Loin, ball-tip, bnls, heavy 3 7,033 225.00 236.89 229.01 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 6,945 869.00 904.50 891.52 191A 4 Loin, butt tender, trimmed 5 1,105 823.83 844.50 837.10 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 5 90,309 92.00 115.00 93.10 121D 4 Plate, Inside Skirt (IM) 11 27,201 340.00 375.00 350.48 121C 4 Plate, Outside Skirt (IM) 10 11,692 465.00 485.50 475.01 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 25 203,843 256.00 282.00 266.42

Pectoral Meat 5 9,178 254.01 269.89 259.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 42,534 160.00 171.00 166.11 Ground Beef 75% 0 0 Ground Beef 81% 14 81,781 198.66 218.00 204.38 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 12 44,238 202.01 223.13 215.83 Ground Beef Round 85% 4 4,395 236.00 241.00 236.89 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% 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 7 180,552 71.00 75.00 72.84 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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