USDA Boxed Beef Cutout Midday 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 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: 219.97 218.15 Change from prior day: 3.03 3.39 ------------------------------------------------------------------------------- Choice/Select spread: 1.82

Total Load Count (Cuts, Trimmings, Grids): 78 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.52 283.82 Primal Chuck 209.37 209.00 Primal Round 214.64 216.99 Primal Loin 259.69 251.64 Primal Brisket 155.63 155.14 Primal Short Plate 146.01 146.01 Primal Flank 112.79 113.68 -------------------------------------------------------------------------------- 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 45.13 loads 1,805,163 pounds Select Cuts 18.59 loads 743,659 pounds Trimmings 0.00 loads 0 pounds Ground Beef 14.65 load 586,090 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 7,300 520.00 580.28 561.88 112A 3 Rib, ribeye, bnls, light 6 15,658 570.11 635.00 586.81 112A 3 Rib, ribeye, bnls, heavy 35 160,040 540.00 610.00 574.25 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 37,605 262.00 281.00 277.37 114A 3 Chuck, shoulder clod, trmd 12 50,312 272.00 305.00 293.99 114D 3 Chuck, clod, top blade 6 1,786 290.00 310.00 297.41 114E 3 Chuck, clod, arm roast 8 70,117 324.65 361.00 326.76 114F 5 Chuck, clod tender (IM) 9 38,866 320.00 383.00 375.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 42,376 299.00 361.00 338.39 116B 1 Chuck, chuck tender (IM) 14 34,842 259.65 300.00 269.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 92,809 209.14 240.00 223.87 120A 3 Brisket, point/off, bnls 12 10,868 395.30 428.00 398.53 123A 3 Short Plate, short rib 5 12,438 465.00 577.00 535.61 130 4 Chuck, short rib 9 13,750 340.00 346.00 342.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 73,271 272.82 342.00 309.35 168 1 Round, top inside round 8 73,774 243.00 267.00 253.77 168 3 Round, top inside round 10 95,463 246.50 285.00 264.42 169 5 Round, top inside, denuded 9 10,720 289.00 322.00 300.37

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 163,818 275.00 328.00 309.88 171C 3 Round, eye of round (IM) 26 75,801 288.00 312.50 299.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 93,317 445.00 521.00 465.86 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,196 420.00 465.00 424.43 180 3 Loin, strip, bnls, 0x1 33 124,287 470.00 536.79 486.19 184 1 Loin, top butt, bnls, heavy 3 7,204 270.00 290.00 283.82 184 3 Loin, top butt, boneless 15 46,176 260.00 338.00 292.01 185A 4 Loin, bottom sirloin, flap 16 49,060 405.00 440.00 414.80 185B 1 Loin, ball-tip, bnls, heavy 18 137,243 243.00 286.00 266.27 185C 1 Loin, sirloin, tri-tip (IM) 6 45,647 302.00 337.00 303.28 185D 4 Loin, tri-tip, pld (IM) 10 4,225 405.00 433.00 418.84 189A 4 Loin, tndrloin, trmd, heavy 22 49,755 965.38 1094.00 992.72 191A 4 Loin, butt tender, trimmed 5 1,869 956.00 975.00 970.89 193 4 Flank, flank steak (IM) 7 6,711 375.00 405.75 396.26 ------------------------------------------------------------------------------- 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 7 3,043 498.00 529.00 520.47 112A 3 Rib, ribeye, bnls, light 7 19,802 575.86 610.00 599.40 112A 3 Rib, ribeye, bnls, heavy 24 42,209 547.00 595.00 578.38 113C 1 Chuck, semi-bnls, neck/off 3 9,215 236.50 265.00 256.60 114 1 Chuck, shoulder clod 4 15,539 267.50 297.10 274.49 114A 3 Chuck, shoulder clod, trmd 5 50,108 276.50 300.25 299.49 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 6 23,340 341.75 359.87 343.20 116B 1 Chuck, chuck tender (IM) 4 6,733 262.00 280.00 268.64

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 5,446 454.02 555.00 486.06 130 4 Chuck, short rib 4 15,377 336.00 346.00 340.11 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 36,269 305.00 315.00 312.49 168 1 Round, top inside round 8 87,315 243.00 262.79 255.18 168 3 Round, top inside round 5 37,122 266.50 275.00 269.51 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 7 27,734 288.00 325.00 316.99 171C 3 Round, eye of round (IM) 10 32,058 296.50 330.00 303.74 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 13,223 439.00 515.00 466.01 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 14 12,797 453.00 515.00 475.06 184 1 Loin, top butt, bnls, heavy 4 7,114 244.00 285.00 284.22 184 3 Loin, top butt, boneless 13 8,911 277.00 303.00 292.48 185A 4 Loin, bottom sirloin, flap 4 26,044 400.00 426.00 415.34 185B 1 Loin, ball-tip, bnls, heavy 16 55,078 252.00 276.95 265.76 185C 1 Loin, sirloin, tri-tip (IM) 3 25,643 295.00 297.25 296.85 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 25,707 975.00 995.00 979.98 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 25,140 85.50 110.00 97.00 121D 4 Plate, Inside Skirt (IM) 11 15,715 336.25 368.00 352.94 121C 4 Plate, Outside Skirt (IM) 11 22,308 375.00 446.00 419.52 121E 6 Outside Skirt, pld (IM) 3 3,454 623.00 640.08 627.85

Cap, Wedge Meat & (IM) Lean 23 89,375 270.00 300.00 276.46

Pectoral Meat 21 51,514 273.00 302.00 281.29 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 100,113 214.00 252.00 232.92 Ground Beef 75% Ground Beef 81% 23 146,321 220.00 258.00 244.60 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 4 34,632 250.62 292.41 278.50 Ground Beef Round 85% 4 83,345 270.00 275.00 270.14 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 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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