USDA Boxed Beef Cutout Closing Prices for January 28

January 28 (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: 187.61 182.42 Change from prior day: 0.17 0.56 ------------------------------------------------------------------------------- Choice/Select spread: 5.19

Total Load Count (Cuts, Trimmings, Grids): 189 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.65 259.84 Primal Chuck 161.79 160.24 Primal Round 165.71 165.28 Primal Loin 248.53 231.27 Primal Brisket 132.80 131.84 Primal Short Plate 129.80 135.11 Primal Flank 105.65 99.60 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/25 79 38 14 23 154 187.44 181.86 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.13 182.69 -------------------------------------------------------------------------------- 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 118.17 loads 4,726,949 pounds Select Cuts 30.31 loads 1,212,499 pounds Trimmings 16.08 loads 643,096 pounds Ground Beef 24.92 load 996,681 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 31 202,416 494.64 567.00 516.38 112A 3 Rib, ribeye, bnls, light 15 138,212 592.00 676.00 604.46 112A 3 Rib, ribeye, bnls, heavy 44 367,592 549.21 649.00 571.62 113C 1 Chuck, semi-bnls, neck/off 6 38,295 201.75 215.00 208.87 114 1 Chuck, shoulder clod 10 28,695 201.00 211.00 203.95 114A 3 Chuck, shoulder clod, trmd 40 677,487 196.00 225.00 208.18 114D 3 Chuck, clod, top blade 11 26,842 272.00 293.00 287.70 114E 3 Chuck, clod, arm roast 11 11,816 255.00 273.30 260.15 114F 5 Chuck, clod tender (IM) 12 16,448 289.07 368.74 302.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 127,519 226.60 253.00 235.21 116B 1 Chuck, chuck tender (IM) 17 40,851 206.00 240.00 221.27

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 56,797 192.00 211.00 201.38 120A 3 Brisket, point/off, bnls 9 17,227 334.00 356.00 349.50 123A 3 Short Plate, short rib 31 41,070 344.00 416.00 386.72 130 4 Chuck, short rib 18 40,017 285.00 317.00 292.27 160 1 Round, bone-in 161 1 Round, boneless 6 5,508 208.00 219.00 213.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 62 234,299 218.00 244.50 227.07 168 1 Round, top inside round 16 71,642 194.00 209.99 197.15 168 3 Round, top inside round 33 331,733 200.00 235.00 208.49 169 5 Round, top inside, denuded 26 106,433 236.00 251.60 248.20

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 7,739 199.00 213.93 206.75 171B 3 Round, outside round 56 550,830 207.88 245.60 217.71 171C 3 Round, eye of round (IM) 36 77,880 223.59 259.61 244.18 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 186,739 475.00 516.00 500.04 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 4,928 433.00 445.00 442.32 180 3 Loin, strip, bnls, 0x1 47 283,715 472.00 535.00 485.96 184 1 Loin, top butt, bnls, heavy 9 4,695 310.00 328.00 313.91 184 3 Loin, top butt, boneless 29 172,276 311.00 340.00 319.95 185A 4 Loin, bottom sirloin, flap 37 351,280 359.00 411.00 368.19 185B 1 Loin, ball-tip, bnls, heavy 10 11,009 229.00 240.41 231.54 185C 1 Loin, sirloin, tri-tip (IM) 10 95,960 284.20 310.00 292.79 185D 4 Loin, tri-tip, pld (IM) 10 5,436 400.00 451.99 413.10 189A 4 Loin, tndrloin, trmd, heavy 44 180,168 893.00 960.00 920.16 191A 4 Loin, butt tender, trimmed 3 1,054 960.00 972.60 961.28 193 4 Flank, flank steak (IM) 11 20,338 429.60 447.00 436.29 ------------------------------------------------------------------------------- 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 8 21,820 492.00 504.55 499.11 112A 3 Rib, ribeye, bnls, light 7 5,118 555.00 565.00 558.60 112A 3 Rib, ribeye, bnls, heavy 20 50,371 543.00 565.00 551.96 113C 1 Chuck, semi-bnls, neck/off 7 19,878 196.00 215.00 198.15 114 1 Chuck, shoulder clod 6 30,724 205.00 215.00 207.73 114A 3 Chuck, shoulder clod, trmd 14 102,393 210.50 219.70 212.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 14,400 270.00 327.00 282.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 63,978 224.80 255.00 232.81 116B 1 Chuck, chuck tender (IM) 6 20,036 218.00 239.00 224.38

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 22,812 194.41 220.23 202.56 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 10,214 340.00 405.00 388.58 130 4 Chuck, short rib 11 20,564 288.00 301.00 293.20 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 30,827 223.00 250.00 230.90 168 1 Round, top inside round 6 11,199 194.00 205.00 198.50 168 3 Round, top inside round 6 49,002 201.65 225.00 204.72 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 13,641 213.50 235.00 221.05 171C 3 Round, eye of round (IM) 16 82,288 230.90 256.00 233.96 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 16,855 428.00 458.00 430.62 175 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 11 14,788 423.00 461.00 436.34 184 1 Loin, top butt, bnls, heavy 3 1,707 275.00 280.50 279.32 184 3 Loin, top butt, boneless 9 49,847 293.50 305.00 297.98 185A 4 Loin, bottom sirloin, flap 4 37,975 352.97 400.00 359.30 185B 1 Loin, ball-tip, bnls, heavy 9 15,992 222.00 246.00 228.64 185C 1 Loin, sirloin, tri-tip (IM) 7 28,989 280.00 290.00 283.54 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 7,067 884.00 977.00 920.64 191A 4 Loin, butt tender, trimmed 6 5,006 830.00 851.74 842.07 193 4 Flank, flank steak (IM) 5 9,313 390.00 436.00 396.89 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 11,858 90.00 125.00 104.41 121D 4 Plate, Inside Skirt (IM) 25 57,829 339.00 390.00 352.84 121C 4 Plate, Outside Skirt (IM) 13 45,887 430.00 475.92 456.57 121E 6 Outside Skirt, pld (IM) 12 55,655 597.40 710.00 654.08

Cap, Wedge Meat & (IM) Lean 38 175,040 254.00 275.00 264.09

Pectoral Meat 34 122,637 252.00 281.50 258.97 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 426,671 150.50 196.00 159.84 Ground Beef 75% Ground Beef 81% 21 74,296 203.51 218.00 210.16 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 20 108,122 252.90 282.00 259.39 Ground Beef Chuck 80% 18 141,525 194.00 231.80 208.91 Ground Beef Round 85% 12 31,270 226.81 241.00 231.00 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% 10 69,880 202.95 244.00 214.75 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 19 464,036 64.25 72.59 68.35 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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