USDA Boxed Beef Cutout Closing Prices for January 14

January 14 (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: 221.04 219.35 Change from prior day: 4.10 4.59 ------------------------------------------------------------------------------- Choice/Select spread: 1.69

Total Load Count (Cuts, Trimmings, Grids): 144 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.81 285.46 Primal Chuck 211.03 210.15 Primal Round 215.05 217.38 Primal Loin 259.42 252.45 Primal Brisket 156.31 159.55 Primal Short Plate 147.59 147.59 Primal Flank 113.23 116.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/13 49 26 8 18 101 216.94 214.76 01/10 73 21 5 13 112 214.98 211.58 01/09 68 33 6 22 130 212.05 209.05 01/08 88 49 15 40 192 210.13 207.07 01/07 84 31 2 13 130 207.31 203.56 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 212.28 209.20 -------------------------------------------------------------------------------- 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 80.43 loads 3,217,334 pounds Select Cuts 35.32 loads 1,412,877 pounds Trimmings 5.81 loads 232,426 pounds Ground Beef 22.28 load 891,106 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 16 21,334 510.00 580.28 534.77 112A 3 Rib, ribeye, bnls, light 10 50,567 570.11 635.00 591.36 112A 3 Rib, ribeye, bnls, heavy 64 202,755 540.00 610.00 577.15 113C 1 Chuck, semi-bnls, neck/off 3 9,780 236.50 260.00 249.04 114 1 Chuck, shoulder clod 10 43,996 239.00 285.00 272.28 114A 3 Chuck, shoulder clod, trmd 24 79,280 272.00 310.00 296.57 114D 3 Chuck, clod, top blade 8 6,936 290.00 324.00 312.72 114E 3 Chuck, clod, arm roast 9 75,644 324.65 361.00 326.69 114F 5 Chuck, clod tender (IM) 12 42,849 320.00 383.00 372.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 114,241 299.00 370.00 339.57 116B 1 Chuck, chuck tender (IM) 25 56,286 259.65 300.51 273.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 164,837 209.14 240.00 225.19 120A 3 Brisket, point/off, bnls 18 14,468 395.30 428.00 398.15 123A 3 Short Plate, short rib 15 33,021 465.00 587.00 544.73 130 4 Chuck, short rib 13 22,381 330.00 350.00 339.45 160 1 Round, bone-in 4 7,129 255.00 284.50 273.15 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 104,509 272.82 342.00 310.80 168 1 Round, top inside round 11 82,010 243.00 267.00 253.14 168 3 Round, top inside round 40 438,275 246.50 285.00 265.70 169 5 Round, top inside, denuded 16 23,073 289.00 322.00 301.19

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 1,585 243.00 270.63 250.73 171B 3 Round, outside round 52 252,609 275.00 328.00 310.09 171C 3 Round, eye of round (IM) 40 117,680 283.00 329.87 299.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 104,920 445.00 521.00 466.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 13,359 420.00 465.00 432.74 180 3 Loin, strip, bnls, 0x1 53 160,027 470.00 536.79 490.38 184 1 Loin, top butt, bnls, heavy 8 11,321 270.00 294.58 283.88 184 3 Loin, top butt, boneless 22 62,428 260.00 338.00 293.88 185A 4 Loin, bottom sirloin, flap 26 70,861 405.00 441.00 419.83 185B 1 Loin, ball-tip, bnls, heavy 24 154,090 243.00 286.00 266.58 185C 1 Loin, sirloin, tri-tip (IM) 10 53,474 302.00 337.00 304.49 185D 4 Loin, tri-tip, pld (IM) 12 4,629 405.00 433.00 419.33 189A 4 Loin, tndrloin, trmd, heavy 45 352,727 962.00 1094.00 974.24 191A 4 Loin, butt tender, trimmed 8 7,434 956.00 1000.00 992.68 193 4 Flank, flank steak (IM) 18 22,044 375.00 410.00 390.83 ------------------------------------------------------------------------------- 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 10 5,717 498.00 529.00 521.42 112A 3 Rib, ribeye, bnls, light 9 23,808 575.00 610.00 595.68 112A 3 Rib, ribeye, bnls, heavy 44 69,596 533.00 595.00 566.41 113C 1 Chuck, semi-bnls, neck/off 8 13,087 236.50 265.00 255.99 114 1 Chuck, shoulder clod 5 15,609 267.50 297.10 274.47 114A 3 Chuck, shoulder clod, trmd 11 105,790 257.00 300.25 295.51 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 1,372 301.00 321.50 310.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 59,070 300.00 360.00 343.72 116B 1 Chuck, chuck tender (IM) 10 41,966 256.50 327.74 291.98

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 45,862 225.00 235.63 234.90 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 10,184 445.00 555.00 467.83 130 4 Chuck, short rib 8 24,694 335.00 360.00 340.19 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 54,691 295.00 315.50 312.89 168 1 Round, top inside round 9 89,205 241.00 262.79 254.88 168 3 Round, top inside round 11 47,991 265.00 275.00 269.06 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 16 62,001 288.00 325.00 316.35 171C 3 Round, eye of round (IM) 15 51,477 296.50 330.00 307.32 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 26,549 439.00 515.00 456.32 175 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 33 91,404 425.00 515.00 486.90 184 1 Loin, top butt, bnls, heavy 7 16,667 244.00 285.00 275.49 184 3 Loin, top butt, boneless 23 97,746 277.00 303.00 292.45 185A 4 Loin, bottom sirloin, flap 8 46,423 400.00 450.00 414.96 185B 1 Loin, ball-tip, bnls, heavy 24 78,454 245.00 276.95 266.46 185C 1 Loin, sirloin, tri-tip (IM) 8 37,525 295.00 304.00 297.56 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 62,688 955.00 1042.00 984.39 191A 4 Loin, butt tender, trimmed 9 10,651 900.00 915.00 911.38 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 34,655 85.50 110.00 97.75 121D 4 Plate, Inside Skirt (IM) 26 53,083 336.25 368.00 354.59 121C 4 Plate, Outside Skirt (IM) 16 32,119 375.00 446.00 416.13 121E 6 Outside Skirt, pld (IM) 4 6,200 565.00 640.08 600.02

Cap, Wedge Meat & (IM) Lean 41 132,979 270.00 300.00 277.04

Pectoral Meat 33 66,692 273.00 302.00 283.02 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 206,694 214.00 252.00 233.89 Ground Beef 75% Ground Beef 81% 34 191,043 220.00 274.88 245.46 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 8 11,725 236.75 338.50 323.64 Ground Beef Chuck 80% 10 63,314 250.62 292.41 278.06 Ground Beef Round 85% 13 95,142 270.00 297.00 273.33 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% 9 32,200 218.00 246.00 227.02 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 5 143,226 118.00 120.50 119.87 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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