USDA Boxed Beef Cutout Midday 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 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: 187.03 181.99 Change from prior day: (0.58) (0.43) ------------------------------------------------------------------------------- Choice/Select spread: 5.04

Total Load Count (Cuts, Trimmings, Grids): 116 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.35 259.26 Primal Chuck 160.68 159.69 Primal Round 164.39 164.85 Primal Loin 248.56 231.07 Primal Brisket 130.62 131.02 Primal Short Plate 129.76 135.07 Primal Flank 104.29 99.06 -------------------------------------------------------------------------------- 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 54.55 loads 2,181,955 pounds Select Cuts 38.02 loads 1,520,970 pounds Trimmings 0.00 loads 0 pounds Ground Beef 23.00 load 919,848 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 17 65,343 519.00 554.00 542.21 112A 3 Rib, ribeye, bnls, light 8 53,152 599.90 625.00 602.01 112A 3 Rib, ribeye, bnls, heavy 33 61,489 575.00 629.94 595.90 113C 1 Chuck, semi-bnls, neck/off 3 31,439 197.00 213.00 198.06 114 1 Chuck, shoulder clod 10 26,852 197.00 209.00 205.36 114A 3 Chuck, shoulder clod, trmd 24 245,548 209.00 220.00 211.40 114D 3 Chuck, clod, top blade 5 2,952 280.00 296.40 286.29 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 12,464 295.00 306.50 298.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 262,379 227.70 245.29 236.40 116B 1 Chuck, chuck tender (IM) 13 9,196 222.00 257.00 239.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 128,039 192.00 211.50 197.17 120A 3 Brisket, point/off, bnls 7 16,325 337.00 350.41 344.59 123A 3 Short Plate, short rib 19 71,026 365.00 410.00 392.42 130 4 Chuck, short rib 16 30,945 285.00 300.00 291.37 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 29 169,018 215.00 238.00 222.26 168 1 Round, top inside round 9 80,529 185.00 205.00 187.67 168 3 Round, top inside round 20 229,440 199.00 226.00 201.59 169 5 Round, top inside, denuded 5 4,476 235.00 250.00 239.92

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 33 126,227 210.00 244.00 214.76 171C 3 Round, eye of round (IM) 22 37,774 227.00 255.94 243.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 7,427 483.71 525.00 490.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 13,835 423.00 447.00 437.60 180 3 Loin, strip, bnls, 0x1 28 52,934 470.00 519.00 485.15 184 1 Loin, top butt, bnls, heavy 9 6,018 300.00 331.00 318.04 184 3 Loin, top butt, boneless 4 1,319 320.00 330.00 325.58 185A 4 Loin, bottom sirloin, flap 12 23,411 365.00 400.00 375.23 185B 1 Loin, ball-tip, bnls, heavy 4 12,858 225.31 230.00 226.55 185C 1 Loin, sirloin, tri-tip (IM) 6 77,108 281.75 307.00 295.87 185D 4 Loin, tri-tip, pld (IM) 9 3,362 401.00 443.00 409.18 189A 4 Loin, tndrloin, trmd, heavy 36 78,864 923.00 960.00 927.04 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 27 33,314 410.00 475.00 427.11 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, heavy 28 48,397 530.00 560.94 539.43 113C 1 Chuck, semi-bnls, neck/off 3 15,383 201.00 209.75 204.46 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 78,765 207.75 225.16 211.79 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 29 423,968 225.00 238.00 228.04 116B 1 Chuck, chuck tender (IM) 6 11,290 215.62 231.00 222.60

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 21,147 190.00 205.00 195.62 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 62,931 348.00 405.00 355.03 130 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 6 22,943 221.00 230.00 221.96 168 1 Round, top inside round 10 48,921 185.00 204.00 195.16 168 3 Round, top inside round 4 28,174 204.00 205.00 204.86 169 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 12 22,169 207.62 226.00 218.77 171C 3 Round, eye of round (IM) 19 80,438 218.77 245.00 225.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 62,151 420.00 445.00 426.39 175 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 23 48,784 423.00 461.74 427.11 184 1 Loin, top butt, bnls, heavy 7 66,702 250.00 278.00 276.33 184 3 Loin, top butt, boneless 8 15,282 276.00 311.74 303.08 185A 4 Loin, bottom sirloin, flap 3 12,580 359.00 380.00 366.10 185B 1 Loin, ball-tip, bnls, heavy 3 17,863 222.00 240.74 230.16 185C 1 Loin, sirloin, tri-tip (IM) 6 15,534 280.00 285.00 283.11 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 26 122,578 850.00 904.00 884.34 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 9,312 380.00 400.00 392.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 47,053 344.00 376.00 349.85 121C 4 Plate, Outside Skirt (IM) 11 8,480 440.00 526.00 466.18 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 37 199,167 260.00 275.00 263.80

Pectoral Meat 13 80,464 251.42 273.00 254.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 201,153 146.73 161.73 157.51 Ground Beef 75% Ground Beef 81% 18 185,229 193.00 234.74 209.48 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 161,105 240.00 278.00 269.30 Ground Beef Chuck 80% 12 50,346 190.00 215.00 214.62 Ground Beef Round 85% 10 21,587 225.00 237.85 226.07 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% 11 39,294 201.96 227.50 207.73 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 0 0 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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