USDA Boxed Beef Cutout Closing Prices for January 29

January 29 (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: 186.89 181.10 Change from prior day: (0.72) (1.32) ------------------------------------------------------------------------------- Choice/Select spread: 5.79

Total Load Count (Cuts, Trimmings, Grids): 170 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.60 256.44 Primal Chuck 160.73 159.59 Primal Round 164.30 162.49 Primal Loin 247.99 230.93 Primal Brisket 130.41 130.96 Primal Short Plate 129.31 134.69 Primal Flank 104.22 100.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/28 118 30 16 25 189 187.61 182.42 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.68 182.65 -------------------------------------------------------------------------------- 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 78.09 loads 3,123,502 pounds Select Cuts 56.92 loads 2,276,771 pounds Trimmings 7.38 loads 295,395 pounds Ground Beef 27.60 load 1,103,917 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 69,750 519.00 569.00 542.67 112A 3 Rib, ribeye, bnls, light 11 59,053 597.74 625.00 601.99 112A 3 Rib, ribeye, bnls, heavy 48 94,278 570.00 629.94 596.27 113C 1 Chuck, semi-bnls, neck/off 5 37,207 197.00 213.33 199.69 114 1 Chuck, shoulder clod 12 40,999 197.00 209.00 203.51 114A 3 Chuck, shoulder clod, trmd 38 315,541 207.00 221.00 211.04 114D 3 Chuck, clod, top blade 6 3,203 280.00 296.40 285.83 114E 3 Chuck, clod, arm roast 5 22,790 244.00 254.45 246.24 114F 5 Chuck, clod tender (IM) 12 24,959 294.75 370.00 310.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 368,603 226.73 245.29 236.28 116B 1 Chuck, chuck tender (IM) 18 18,062 221.00 257.00 232.61

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 156,252 190.00 211.50 197.10 120A 3 Brisket, point/off, bnls 11 23,719 332.00 350.41 341.36 123A 3 Short Plate, short rib 24 79,012 365.00 410.00 391.60 130 4 Chuck, short rib 24 36,156 278.73 322.90 293.10 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 47 213,207 215.00 244.50 224.11 168 1 Round, top inside round 19 119,617 185.00 205.00 189.86 168 3 Round, top inside round 25 297,352 199.00 226.00 201.41 169 5 Round, top inside, denuded 10 21,902 228.70 240.00 234.61

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,806 205.00 209.00 208.15 171B 3 Round, outside round 51 254,175 208.00 244.00 214.17 171C 3 Round, eye of round (IM) 34 61,805 227.00 255.94 241.98 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 9,263 483.71 525.00 493.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 14,541 423.00 449.00 438.15 180 3 Loin, strip, bnls, 0x1 35 71,008 470.00 519.00 483.54 184 1 Loin, top butt, bnls, heavy 11 7,093 300.00 332.89 320.20 184 3 Loin, top butt, boneless 14 119,992 308.00 342.00 309.34 185A 4 Loin, bottom sirloin, flap 16 37,820 364.00 391.00 373.92 185B 1 Loin, ball-tip, bnls, heavy 10 40,244 219.25 232.99 224.22 185C 1 Loin, sirloin, tri-tip (IM) 14 124,730 281.75 309.45 292.67 185D 4 Loin, tri-tip, pld (IM) 9 3,362 401.00 443.00 409.18 189A 4 Loin, tndrloin, trmd, heavy 43 83,601 910.00 960.00 927.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 30 35,256 410.00 475.00 428.62 ------------------------------------------------------------------------------- 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 12 19,263 492.00 530.16 496.35 112A 3 Rib, ribeye, bnls, light 6 55,618 529.21 566.28 531.21 112A 3 Rib, ribeye, bnls, heavy 38 98,553 524.21 563.60 535.46 113C 1 Chuck, semi-bnls, neck/off 6 16,994 201.00 215.00 205.24 114 1 Chuck, shoulder clod 3 3,285 200.00 206.20 202.95 114A 3 Chuck, shoulder clod, trmd 15 93,741 207.75 225.16 211.60 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 15 28,958 270.00 326.25 281.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 478,490 225.00 238.00 228.14 116B 1 Chuck, chuck tender (IM) 8 14,213 215.62 231.00 222.11

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 21,864 190.00 205.60 195.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 64,246 348.00 405.00 355.44 130 4 Chuck, short rib 3 3,596 285.00 300.00 292.03 160 1 Round, bone-in 161 1 Round, boneless 3 7,636 207.75 233.74 208.93

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 57,360 217.00 230.00 220.71 168 1 Round, top inside round 17 124,384 185.00 205.60 189.14 168 3 Round, top inside round 9 40,592 203.73 211.00 205.00 169 5 Round, top inside, denuded 3 3,308 230.25 239.05 237.08

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 115,447 207.62 226.00 211.29 171C 3 Round, eye of round (IM) 25 92,012 218.77 245.00 225.62 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 66,170 420.00 447.00 426.97 175 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 28 57,188 410.00 461.74 427.06 184 1 Loin, top butt, bnls, heavy 8 67,369 274.00 287.00 276.41 184 3 Loin, top butt, boneless 15 39,059 276.00 311.74 296.68 185A 4 Loin, bottom sirloin, flap 9 73,585 350.00 380.00 353.91 185B 1 Loin, ball-tip, bnls, heavy 8 35,680 216.00 240.74 226.23 185C 1 Loin, sirloin, tri-tip (IM) 11 120,050 279.97 288.45 280.45 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 133,523 850.00 930.44 885.17 191A 4 Loin, butt tender, trimmed 6 4,288 833.00 860.00 840.66 193 4 Flank, flank steak (IM) 10 12,758 380.00 477.00 410.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 2,979 101.00 129.61 113.12 121D 4 Plate, Inside Skirt (IM) 32 102,497 344.00 376.00 349.75 121C 4 Plate, Outside Skirt (IM) 20 28,369 434.08 526.00 454.59 121E 6 Outside Skirt, pld (IM) 4 2,556 589.50 690.00 673.95

Cap, Wedge Meat & (IM) Lean 50 269,959 260.00 275.00 264.24

Pectoral Meat 21 102,436 251.42 273.00 255.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 28 287,669 146.73 174.00 159.58 Ground Beef 75% Ground Beef 81% 24 215,978 193.00 234.74 208.14 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 15 163,035 240.00 285.28 269.24 Ground Beef Chuck 80% 19 76,342 190.00 219.00 215.36 Ground Beef Round 85% 12 23,010 225.00 237.85 226.34 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% 16 48,014 201.96 232.60 209.52 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 253,885 65.63 71.00 69.02 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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