USDA Boxed Beef Cutout Closing Prices for January 30

January 30 (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: 186.76 181.02 Change from prior day: (0.13) (0.08) ------------------------------------------------------------------------------- Choice/Select spread: 5.75

Total Load Count (Cuts, Trimmings, Grids): 246 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.47 257.88 Primal Chuck 161.61 159.97 Primal Round 163.04 161.44 Primal Loin 246.41 230.84 Primal Brisket 128.37 128.89 Primal Short Plate 129.55 135.00 Primal Flank 104.10 99.90 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/29 78 57 7 28 170 186.89 181.10 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.94 182.09 -------------------------------------------------------------------------------- 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 124.56 loads 4,982,516 pounds Select Cuts 83.63 loads 3,345,399 pounds Trimmings 7.54 loads 301,699 pounds Ground Beef 30.72 load 1,228,608 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 49 86,833 503.23 562.00 531.05 112A 3 Rib, ribeye, bnls, light 23 95,345 579.00 636.00 588.16 112A 3 Rib, ribeye, bnls, heavy 61 205,668 553.00 635.00 580.35 113C 1 Chuck, semi-bnls, neck/off 5 29,684 200.00 215.00 203.11 114 1 Chuck, shoulder clod 9 16,691 200.00 204.26 201.38 114A 3 Chuck, shoulder clod, trmd 58 271,421 201.00 236.00 207.63 114D 3 Chuck, clod, top blade 8 4,229 277.31 295.00 287.70 114E 3 Chuck, clod, arm roast 11 32,301 248.68 269.00 255.22 114F 5 Chuck, clod tender (IM) 17 21,606 302.35 326.00 317.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 116 413,691 225.30 253.00 238.65 116B 1 Chuck, chuck tender (IM) 28 43,199 213.00 233.00 220.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 122 978,374 190.45 211.00 194.11 120A 3 Brisket, point/off, bnls 19 13,909 332.00 355.00 341.17 123A 3 Short Plate, short rib 51 67,050 374.00 416.00 387.62 130 4 Chuck, short rib 45 32,115 265.00 320.00 292.65 160 1 Round, bone-in 8 15,109 191.00 213.00 196.00 161 1 Round, boneless 5 5,670 201.00 216.00 207.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 96 336,430 213.62 247.00 221.82 168 1 Round, top inside round 92 157,995 185.55 204.00 192.27 168 3 Round, top inside round 33 340,926 194.55 215.00 201.22 169 5 Round, top inside, denuded 18 50,158 230.00 251.60 239.44

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,854 211.00 230.00 215.13 171B 3 Round, outside round 64 270,985 204.00 235.00 211.00 171C 3 Round, eye of round (IM) 55 74,779 232.60 254.00 241.20 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 97,683 477.00 544.50 493.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 19 37,354 413.00 451.05 418.74 180 3 Loin, strip, bnls, 0x1 106 370,979 450.00 529.44 469.56 184 1 Loin, top butt, bnls, heavy 28 64,147 299.00 334.44 308.60 184 3 Loin, top butt, boneless 58 99,162 306.39 336.00 317.61 185A 4 Loin, bottom sirloin, flap 61 127,767 364.00 407.00 369.46 185B 1 Loin, ball-tip, bnls, heavy 48 107,391 219.00 248.71 225.77 185C 1 Loin, sirloin, tri-tip (IM) 18 58,890 284.97 310.00 286.41 185D 4 Loin, tri-tip, pld (IM) 28 42,344 385.00 425.00 399.35 189A 4 Loin, tndrloin, trmd, heavy 73 106,321 897.30 1065.00 922.93 191A 4 Loin, butt tender, trimmed 8 7,442 895.60 975.00 910.51 193 4 Flank, flank steak (IM) 18 16,534 419.00 476.00 438.67 ------------------------------------------------------------------------------- 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 26 92,840 485.00 519.00 492.33 112A 3 Rib, ribeye, bnls, light 26 100,552 530.00 571.69 543.15 112A 3 Rib, ribeye, bnls, heavy 45 177,715 533.00 580.00 543.75 113C 1 Chuck, semi-bnls, neck/off 17 15,559 202.00 220.00 211.92 114 1 Chuck, shoulder clod 13 24,921 200.00 210.86 203.64 114A 3 Chuck, shoulder clod, trmd 21 101,391 206.00 234.00 211.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 10,340 280.00 280.00 280.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 151,302 222.00 243.30 229.35 116B 1 Chuck, chuck tender (IM) 24 37,063 216.00 227.00 219.57

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 152,214 190.85 205.25 195.44 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,854 343.50 380.00 366.79 130 4 Chuck, short rib 15 16,667 265.00 305.00 291.43 160 1 Round, bone-in 161 1 Round, boneless 6 7,962 216.00 219.00 216.46

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 145,841 210.30 230.00 218.83 168 1 Round, top inside round 36 176,961 185.00 208.00 187.60 168 3 Round, top inside round 30 480,436 198.00 218.00 202.75 169 5 Round, top inside, denuded 7 7,938 232.00 241.33 232.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 64,717 189.11 218.26 194.34 171B 3 Round, outside round 43 294,332 204.00 225.50 209.94 171C 3 Round, eye of round (IM) 38 132,961 221.00 256.00 231.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 37 34,156 429.85 449.87 435.33 175 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 37 67,495 425.00 474.00 430.48 184 1 Loin, top butt, bnls, heavy 18 29,462 260.00 285.00 277.30 184 3 Loin, top butt, boneless 43 199,687 290.00 314.00 294.70 185A 4 Loin, bottom sirloin, flap 10 107,890 345.00 379.27 347.80 185B 1 Loin, ball-tip, bnls, heavy 28 72,042 209.00 232.99 221.12 185C 1 Loin, sirloin, tri-tip (IM) 9 57,275 284.00 290.00 284.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 32,569 875.00 982.00 900.74 191A 4 Loin, butt tender, trimmed 10 2,624 835.00 875.45 844.88 193 4 Flank, flank steak (IM) 20 29,871 385.00 465.00 399.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 6,321 113.00 127.00 120.12 121D 4 Plate, Inside Skirt (IM) 28 74,653 345.74 376.00 354.50 121C 4 Plate, Outside Skirt (IM) 23 122,825 440.00 530.00 463.92 121E 6 Outside Skirt, pld (IM) 8 20,611 675.00 730.00 679.00

Cap, Wedge Meat & (IM) Lean 78 290,817 255.00 276.00 262.00

Pectoral Meat 48 169,845 249.98 282.00 257.34 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 66 200,830 149.19 185.89 160.16 Ground Beef 75% Ground Beef 81% 91 274,417 198.49 241.00 213.18 Ground Beef 85% Ground Beef 90% Ground Beef 93% 47 136,755 252.90 277.50 268.09 Ground Beef Chuck 80% 43 107,800 196.00 226.00 219.53 Ground Beef Round 85% 48 146,899 218.99 241.00 232.78 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% 6 40,500 207.30 227.70 219.51 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 210,609 66.00 68.00 66.36 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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