USDA Boxed Beef Cutout Midday 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 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: 187.06 181.03 Change from prior day: 0.17 (0.07) ------------------------------------------------------------------------------- Choice/Select spread: 6.03

Total Load Count (Cuts, Trimmings, Grids): 168 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.40 258.46 Primal Chuck 161.40 160.07 Primal Round 163.44 161.21 Primal Loin 246.85 230.38 Primal Brisket 128.58 129.30 Primal Short Plate 130.19 135.56 Primal Flank 104.37 99.97 -------------------------------------------------------------------------------- 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 79.33 loads 3,173,293 pounds Select Cuts 60.36 loads 2,414,490 pounds Trimmings 1.02 loads 40,800 pounds Ground Beef 27.02 load 1,080,698 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 30 46,382 503.23 552.00 525.91 112A 3 Rib, ribeye, bnls, light 11 16,177 592.00 610.00 603.63 112A 3 Rib, ribeye, bnls, heavy 36 123,863 565.00 604.26 579.26 113C 1 Chuck, semi-bnls, neck/off 4 27,963 200.00 215.00 202.66 114 1 Chuck, shoulder clod 6 10,132 200.00 204.26 201.06 114A 3 Chuck, shoulder clod, trmd 36 195,758 206.00 236.00 208.51 114D 3 Chuck, clod, top blade 6 3,201 281.00 295.00 287.65 114E 3 Chuck, clod, arm roast 9 29,234 249.50 269.00 255.86 114F 5 Chuck, clod tender (IM) 13 18,125 304.00 325.00 319.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 84 364,344 228.10 245.64 238.62 116B 1 Chuck, chuck tender (IM) 23 27,986 213.00 233.00 218.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 78 731,593 190.85 205.00 194.24 120A 3 Brisket, point/off, bnls 18 13,181 332.00 355.00 341.46 123A 3 Short Plate, short rib 34 46,549 374.00 390.35 384.22 130 4 Chuck, short rib 36 20,444 265.00 310.00 291.06 160 1 Round, bone-in 6 12,235 191.00 213.00 196.82 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 62 98,223 213.62 237.64 220.94 168 1 Round, top inside round 71 134,874 185.55 204.00 191.34 168 3 Round, top inside round 19 172,079 194.55 210.00 204.07 169 5 Round, top inside, denuded 17 32,308 230.00 241.00 232.72

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,854 211.00 230.00 215.13 171B 3 Round, outside round 51 207,024 204.00 235.00 211.46 171C 3 Round, eye of round (IM) 42 33,345 239.00 254.00 247.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 49,528 477.00 532.89 480.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 7,748 420.00 430.00 428.65 180 3 Loin, strip, bnls, 0x1 64 135,546 460.00 522.00 478.85 184 1 Loin, top butt, bnls, heavy 16 53,656 299.00 321.50 305.75 184 3 Loin, top butt, boneless 36 67,298 306.39 332.00 317.02 185A 4 Loin, bottom sirloin, flap 37 98,348 364.00 384.00 368.13 185B 1 Loin, ball-tip, bnls, heavy 32 89,076 219.00 240.00 225.13 185C 1 Loin, sirloin, tri-tip (IM) 15 58,415 284.97 310.00 286.35 185D 4 Loin, tri-tip, pld (IM) 14 36,692 385.00 425.00 398.75 189A 4 Loin, tndrloin, trmd, heavy 45 49,941 900.00 955.00 916.89 191A 4 Loin, butt tender, trimmed 5 1,073 936.78 975.00 951.40 193 4 Flank, flank steak (IM) 11 6,972 439.00 461.51 450.77 ------------------------------------------------------------------------------- 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 19 67,869 485.00 519.00 492.65 112A 3 Rib, ribeye, bnls, light 21 58,227 530.00 571.69 545.23 112A 3 Rib, ribeye, bnls, heavy 30 53,360 535.00 580.00 554.79 113C 1 Chuck, semi-bnls, neck/off 14 11,521 214.00 220.00 215.08 114 1 Chuck, shoulder clod 8 13,738 200.00 202.00 200.77 114A 3 Chuck, shoulder clod, trmd 17 84,614 206.00 220.00 211.48 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 10,218 280.00 280.00 280.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 71,830 222.00 235.00 230.85 116B 1 Chuck, chuck tender (IM) 14 22,189 217.00 227.00 218.86

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 65,796 190.85 205.25 196.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 14 14,998 265.00 305.00 290.48 160 1 Round, bone-in 161 1 Round, boneless 5 6,566 216.00 219.00 216.56

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 80,650 215.00 228.00 217.38 168 1 Round, top inside round 28 167,820 185.00 203.00 187.16 168 3 Round, top inside round 25 466,341 198.00 218.00 202.42 169 5 Round, top inside, denuded 5 6,958 232.00 232.00 232.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,488 192.00 218.26 197.74 171B 3 Round, outside round 37 268,971 204.00 225.50 209.90 171C 3 Round, eye of round (IM) 20 76,556 221.00 242.00 227.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 26,108 432.00 449.87 435.45 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 29 63,055 425.00 455.00 429.59 184 1 Loin, top butt, bnls, heavy 14 23,382 275.00 283.50 277.97 184 3 Loin, top butt, boneless 34 189,345 290.00 308.00 294.41 185A 4 Loin, bottom sirloin, flap 6 85,254 345.00 379.27 345.71 185B 1 Loin, ball-tip, bnls, heavy 23 49,350 209.00 232.99 220.15 185C 1 Loin, sirloin, tri-tip (IM) 8 56,913 284.00 290.00 284.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 19,074 875.00 982.00 907.23 191A 4 Loin, butt tender, trimmed 9 2,506 835.00 875.45 845.34 193 4 Flank, flank steak (IM) 13 23,437 385.00 465.00 397.28 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,285 115.00 127.00 120.16 121D 4 Plate, Inside Skirt (IM) 21 59,346 345.74 376.00 351.96 121C 4 Plate, Outside Skirt (IM) 13 66,067 460.00 511.00 475.22 121E 6 Outside Skirt, pld (IM) 6 19,871 675.00 730.00 678.34

Cap, Wedge Meat & (IM) Lean 55 168,406 255.00 276.00 262.83

Pectoral Meat 35 103,165 249.98 282.00 257.62 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 165,918 149.19 185.89 159.50 Ground Beef 75% Ground Beef 81% 79 246,774 201.00 239.89 213.40 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 43 116,305 259.00 277.50 269.07 Ground Beef Chuck 80% 40 104,281 196.00 226.00 219.63 Ground Beef Round 85% 44 132,892 218.99 241.00 233.43 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% 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 0 0 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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