USDA Boxed Beef Cutout Midday 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 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: 187.14 182.26 Change from prior day: (0.30) 0.40 ------------------------------------------------------------------------------- Choice/Select spread: 4.87

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.30 260.54 Primal Chuck 161.31 160.24 Primal Round 165.16 165.06 Primal Loin 247.07 230.10 Primal Brisket 132.51 131.85 Primal Short Plate 130.27 135.59 Primal Flank 105.92 100.48 -------------------------------------------------------------------------------- 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 75.14 loads 3,005,766 pounds Select Cuts 18.53 loads 741,394 pounds Trimmings 8.40 loads 336,166 pounds Ground Beef 19.32 load 772,641 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 12 131,289 494.64 541.00 506.48 112A 3 Rib, ribeye, bnls, light 6 20,956 595.00 676.00 651.73 112A 3 Rib, ribeye, bnls, heavy 21 107,694 549.21 649.00 577.66 113C 1 Chuck, semi-bnls, neck/off 4 32,362 203.00 215.00 209.71 114 1 Chuck, shoulder clod 4 6,728 201.00 211.00 202.90 114A 3 Chuck, shoulder clod, trmd 31 645,088 196.00 225.00 207.96 114D 3 Chuck, clod, top blade 7 24,044 275.67 355.00 289.87 114E 3 Chuck, clod, arm roast 5 3,379 255.00 273.30 263.23 114F 5 Chuck, clod tender (IM) 6 10,648 289.07 368.00 302.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 93,252 230.00 253.00 235.44 116B 1 Chuck, chuck tender (IM) 7 30,065 206.00 228.78 218.39

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 39,394 194.70 211.00 199.28 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 17 23,593 344.00 410.00 379.21 130 4 Chuck, short rib 9 17,912 285.00 308.50 291.32 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 3,133 210.00 219.00 216.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 151,986 218.00 240.00 224.69 168 1 Round, top inside round 11 40,417 194.00 209.99 196.69 168 3 Round, top inside round 22 285,316 200.00 235.00 208.10 169 5 Round, top inside, denuded 11 54,836 239.00 248.00 245.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 6,143 199.00 213.93 205.65 171B 3 Round, outside round 26 386,661 207.88 245.00 214.25 171C 3 Round, eye of round (IM) 17 55,955 223.59 255.00 242.47 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 145,326 475.00 521.58 498.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 2,978 445.00 494.99 448.02 180 3 Loin, strip, bnls, 0x1 33 243,893 472.00 535.00 483.81 184 1 Loin, top butt, bnls, heavy 4 3,021 310.00 311.50 310.59 184 3 Loin, top butt, boneless 16 123,162 311.00 340.00 317.56 185A 4 Loin, bottom sirloin, flap 17 41,349 359.00 411.00 371.07 185B 1 Loin, ball-tip, bnls, heavy 7 6,545 230.00 251.20 232.08 185C 1 Loin, sirloin, tri-tip (IM) 7 45,757 284.20 310.00 294.92 185D 4 Loin, tri-tip, pld (IM) 6 4,946 400.00 451.99 412.68 189A 4 Loin, tndrloin, trmd, heavy 32 94,928 893.00 960.00 914.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 1,351 436.65 447.00 442.48 ------------------------------------------------------------------------------- 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 21,324 494.94 504.55 499.16 112A 3 Rib, ribeye, bnls, light 5 3,257 559.00 565.00 560.66 112A 3 Rib, ribeye, bnls, heavy 9 24,515 546.00 560.00 552.52 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 18,808 207.00 215.00 207.59 114A 3 Chuck, shoulder clod, trmd 6 90,375 212.00 217.58 212.55 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 12,662 270.00 280.00 276.55 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 32,001 230.42 245.00 233.02 116B 1 Chuck, chuck tender (IM) 4 9,144 222.00 239.00 230.99

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 19,297 194.41 220.23 203.03 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 13,295 288.00 295.00 293.66 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 9,619 223.00 227.00 225.08 168 1 Round, top inside round 5 10,890 194.00 205.00 198.38 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 8,103 219.02 229.80 221.90 171C 3 Round, eye of round (IM) 7 15,123 231.85 240.75 234.51 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 14,118 428.00 458.00 428.83 175 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 6 11,716 425.00 461.00 436.30 184 1 Loin, top butt, bnls, heavy 3 1,707 275.00 280.50 279.32 184 3 Loin, top butt, boneless 3 19,315 303.60 305.00 303.69 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 5 8,138 225.00 246.00 230.51 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 4 5,048 839.00 900.00 876.94 191A 4 Loin, butt tender, trimmed 4 4,463 831.00 849.92 843.18 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 10,526 90.00 125.00 104.57 121D 4 Plate, Inside Skirt (IM) 19 54,363 339.00 390.00 352.40 121C 4 Plate, Outside Skirt (IM) 7 16,152 465.00 501.00 470.74 121E 6 Outside Skirt, pld (IM) 7 47,035 610.00 710.00 662.39

Cap, Wedge Meat & (IM) Lean 31 154,057 254.00 270.00 264.18

Pectoral Meat 13 44,552 257.00 280.00 261.68 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 24 383,644 150.50 180.00 159.35 Ground Beef 75% Ground Beef 81% 18 53,217 203.51 218.00 211.25 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 14 71,286 255.00 282.00 262.31 Ground Beef Chuck 80% 13 102,496 194.00 231.80 210.08 Ground Beef Round 85% 11 30,798 226.81 241.00 230.95 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 4 43,360 202.95 225.60 207.10 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 7 198,266 65.03 68.87 66.74 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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