USDA Boxed Beef Cutout Midday Prices for January 31

January 31 (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: 185.52 180.46 Change from prior day: (1.24) (0.56) ------------------------------------------------------------------------------- Choice/Select spread: 5.06

Total Load Count (Cuts, Trimmings, Grids): 156 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.28 254.93 Primal Chuck 160.60 159.93 Primal Round 162.12 161.27 Primal Loin 246.74 230.70 Primal Brisket 127.62 128.20 Primal Short Plate 128.50 134.24 Primal Flank 104.08 98.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/30 125 84 8 31 246 186.76 181.02 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.34 181.72 -------------------------------------------------------------------------------- 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 71.59 loads 2,863,412 pounds Select Cuts 39.19 loads 1,567,748 pounds Trimmings 23.35 loads 933,954 pounds Ground Beef 21.53 load 861,135 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 7 5,663 513.00 549.82 529.98 112A 3 Rib, ribeye, bnls, light 8 22,852 585.00 625.00 592.55 112A 3 Rib, ribeye, bnls, heavy 38 183,796 553.00 625.00 587.81 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 13 28,622 200.00 211.00 202.75 114A 3 Chuck, shoulder clod, trmd 25 214,730 205.00 220.66 209.15 114D 3 Chuck, clod, top blade 8 57,711 260.65 283.00 261.18 114E 3 Chuck, clod, arm roast 6 14,177 250.00 260.00 259.21 114F 5 Chuck, clod tender (IM) 5 10,641 280.00 313.50 299.32 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 179,701 223.60 242.00 230.54 116B 1 Chuck, chuck tender (IM) 13 42,146 209.50 230.50 214.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 125,677 190.00 217.00 194.73 120A 3 Brisket, point/off, bnls 8 8,103 330.00 350.00 344.59 123A 3 Short Plate, short rib 16 78,700 364.00 390.00 367.06 130 4 Chuck, short rib 15 42,708 265.00 304.50 285.81 160 1 Round, bone-in 3 5,530 195.18 201.50 199.57 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 313,217 209.50 240.00 215.53 168 1 Round, top inside round 14 43,912 190.00 197.00 191.69 168 3 Round, top inside round 23 161,680 196.74 210.50 200.95 169 5 Round, top inside, denuded 8 10,107 230.00 249.33 233.52

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 10,220 189.00 221.25 196.62 171B 3 Round, outside round 35 216,873 201.97 229.50 215.65 171C 3 Round, eye of round (IM) 27 87,678 209.00 253.08 222.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 27,989 464.98 544.50 479.52 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 6,086 418.00 447.07 432.34 180 3 Loin, strip, bnls, 0x1 24 64,291 470.00 519.00 489.44 184 1 Loin, top butt, bnls, heavy 6 10,866 290.00 309.50 292.90 184 3 Loin, top butt, boneless 15 23,413 315.00 331.00 324.61 185A 4 Loin, bottom sirloin, flap 21 66,439 361.00 390.00 372.32 185B 1 Loin, ball-tip, bnls, heavy 21 114,431 223.00 229.00 225.11 185C 1 Loin, sirloin, tri-tip (IM) 19 194,785 276.25 297.00 280.41 185D 4 Loin, tri-tip, pld (IM) 3 4,522 385.00 415.00 412.61 189A 4 Loin, tndrloin, trmd, heavy 20 85,799 900.00 979.00 912.84 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 12,702 420.00 460.00 437.23 ------------------------------------------------------------------------------- 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 8 94,480 495.00 534.10 496.84 112A 3 Rib, ribeye, bnls, light 15 50,698 527.75 565.00 541.28 112A 3 Rib, ribeye, bnls, heavy 21 129,412 529.34 560.00 532.85 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 93,239 195.00 210.73 196.34 114A 3 Chuck, shoulder clod, trmd 9 69,833 205.00 216.50 208.66 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 5,923 280.00 290.00 281.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 132,592 222.00 238.00 228.60 116B 1 Chuck, chuck tender (IM) 18 145,032 205.00 228.50 208.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 61,763 190.15 215.00 194.86 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 1,606 343.50 369.82 349.45 130 4 Chuck, short rib 5 3,822 265.00 300.50 299.06 160 1 Round, bone-in 161 1 Round, boneless 4 18,079 205.00 216.00 205.57

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 84,569 217.00 229.50 218.47 168 1 Round, top inside round 10 73,550 182.00 204.00 184.23 168 3 Round, top inside round 13 83,199 200.00 210.50 204.68 169 5 Round, top inside, denuded 4 4,191 232.00 244.50 234.93

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 9,319 184.00 230.00 203.96 171B 3 Round, outside round 8 17,922 210.00 221.23 213.59 171C 3 Round, eye of round (IM) 23 80,179 215.00 242.00 226.82 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 35,758 425.13 446.45 435.37 175 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 12 91,233 407.84 461.00 423.09 184 1 Loin, top butt, bnls, heavy 4 1,924 274.00 281.00 275.21 184 3 Loin, top butt, boneless 10 23,622 281.00 308.00 295.06 185A 4 Loin, bottom sirloin, flap 7 14,640 350.00 380.00 361.89 185B 1 Loin, ball-tip, bnls, heavy 9 18,960 222.00 235.00 225.24 185C 1 Loin, sirloin, tri-tip (IM) 8 20,941 280.37 306.00 285.85 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 24,685 880.00 911.00 887.61 191A 4 Loin, butt tender, trimmed 5 2,461 835.00 847.00 845.66 193 4 Flank, flank steak (IM) 3 7,056 380.00 400.25 385.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 10,018 89.00 121.00 94.39 121D 4 Plate, Inside Skirt (IM) 17 43,951 348.00 369.50 351.40 121C 4 Plate, Outside Skirt (IM) 5 14,669 439.74 459.10 440.58 121E 6 Outside Skirt, pld (IM) 3 1,767 675.00 730.00 710.67

Cap, Wedge Meat & (IM) Lean 35 103,412 260.00 270.50 264.10

Pectoral Meat 27 145,670 253.05 282.80 255.77 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 199,888 140.05 175.50 150.52 Ground Beef 75% Ground Beef 81% 22 88,390 188.00 222.50 207.56 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 17,098 259.60 275.30 264.73 Ground Beef Chuck 80% 16 118,776 200.00 221.00 209.68 Ground Beef Round 85% 5 10,760 228.63 237.00 233.48 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% 8 55,608 202.95 230.10 215.88 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 24 853,454 62.00 69.00 64.39 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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