USDA Boxed Beef Cutout Closing Prices for January 21

January 21 (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: 239.72 237.15 Change from prior day: 3.16 2.70 ------------------------------------------------------------------------------- Choice/Select spread: 2.58

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 298.39 288.13 Primal Chuck 241.13 236.72 Primal Round 243.55 244.89 Primal Loin 267.54 266.06 Primal Brisket 164.29 161.49 Primal Short Plate 152.89 152.89 Primal Flank 117.53 119.10 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/20 61 20 5 12 99 236.56 234.45 01/17 47 19 3 6 75 231.71 229.32 01/16 75 25 9 12 120 228.79 225.51 01/15 78 33 6 19 137 224.62 221.91 01/14 80 35 6 22 144 221.04 219.35 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 228.54 226.11 -------------------------------------------------------------------------------- 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 45.57 loads 1,822,855 pounds Select Cuts 20.20 loads 807,850 pounds Trimmings 19.55 loads 782,004 pounds Ground Beef 10.39 load 415,551 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 12 13,429 518.00 576.00 537.73 112A 3 Rib, ribeye, bnls, light 8 53,301 580.00 650.95 612.08 112A 3 Rib, ribeye, bnls, heavy 33 43,493 570.00 620.00 585.01 113C 1 Chuck, semi-bnls, neck/off 6 6,177 283.21 305.00 297.42 114 1 Chuck, shoulder clod 7 19,482 265.00 315.00 297.14 114A 3 Chuck, shoulder clod, trmd 25 83,418 279.00 333.00 322.79 114D 3 Chuck, clod, top blade 5 1,162 310.00 324.00 319.64 114E 3 Chuck, clod, arm roast 6 8,489 365.00 495.00 464.22 114F 5 Chuck, clod tender (IM) 8 9,241 348.00 400.00 355.78 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 30 140,432 347.00 394.00 374.75 116B 1 Chuck, chuck tender (IM) 12 23,710 276.00 311.00 297.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 67,971 220.00 256.00 233.50 120A 3 Brisket, point/off, bnls 18 17,067 397.00 456.50 407.41 123A 3 Short Plate, short rib 12 23,223 480.00 590.00 531.34 130 4 Chuck, short rib 14 26,236 340.29 355.00 348.63 160 1 Round, bone-in 4 5,071 255.00 299.50 288.15 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 64,693 319.00 360.41 338.49 168 1 Round, top inside round 15 45,907 250.00 285.19 266.73 168 3 Round, top inside round 22 106,474 260.00 302.00 285.87 169 5 Round, top inside, denuded 10 13,315 310.00 352.00 328.00

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,773 276.50 290.00 280.11 171B 3 Round, outside round 29 106,505 320.00 348.00 338.72 171C 3 Round, eye of round (IM) 50 86,879 295.00 347.00 330.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 20,194 450.00 500.77 465.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 6,786 432.00 479.00 438.66 180 3 Loin, strip, bnls, 0x1 30 150,482 484.00 531.00 496.05 184 1 Loin, top butt, bnls, heavy 7 8,974 275.00 295.75 282.30 184 3 Loin, top butt, boneless 10 59,314 303.00 323.00 306.99 185A 4 Loin, bottom sirloin, flap 13 70,986 422.00 476.00 436.63 185B 1 Loin, ball-tip, bnls, heavy 22 85,166 275.00 302.00 285.68 185C 1 Loin, sirloin, tri-tip (IM) 11 25,354 315.00 347.00 324.10 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 138,599 950.00 1110.00 1008.82 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 26,356 385.00 451.00 403.59 ------------------------------------------------------------------------------- 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 5,879 523.14 535.00 530.16 112A 3 Rib, ribeye, bnls, light 7 28,741 545.00 615.00 555.49 112A 3 Rib, ribeye, bnls, heavy 27 41,736 545.31 605.75 570.45 113C 1 Chuck, semi-bnls, neck/off 7 8,035 259.00 300.00 273.60 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 7 8,608 321.00 330.00 326.51 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 3,578 316.00 351.50 330.80 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 10 17,774 352.25 385.00 374.65 116B 1 Chuck, chuck tender (IM) 8 14,598 300.00 310.00 308.60

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 36,124 228.00 251.70 232.20 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 6,415 480.00 540.00 496.88 130 4 Chuck, short rib 7 5,907 336.00 350.00 343.74 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 1,302 276.00 296.75 284.47

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 26,639 329.44 369.70 338.77 168 1 Round, top inside round 6 20,103 251.00 294.00 262.51 168 3 Round, top inside round 7 33,166 290.00 297.00 294.62 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 57,645 320.00 347.00 335.87 171C 3 Round, eye of round (IM) 19 53,393 324.54 350.72 331.49 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 5,451 478.00 530.00 517.12 175 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 20 35,672 488.00 535.00 512.05 184 1 Loin, top butt, bnls, heavy 5 45,641 273.00 297.00 276.72 184 3 Loin, top butt, boneless 23 68,021 274.00 320.00 304.39 185A 4 Loin, bottom sirloin, flap 4 4,274 436.00 491.70 457.24 185B 1 Loin, ball-tip, bnls, heavy 11 87,453 270.00 295.00 270.77 185C 1 Loin, sirloin, tri-tip (IM) 5 3,062 305.00 325.00 314.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 16,411 968.00 1057.00 996.33 191A 4 Loin, butt tender, trimmed 3 1,739 980.00 994.00 982.42 193 4 Flank, flank steak (IM) 6 8,154 400.00 435.00 416.26 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 29,827 93.00 110.00 101.39 121D 4 Plate, Inside Skirt (IM) 20 57,451 356.00 380.00 360.61 121C 4 Plate, Outside Skirt (IM) 7 30,265 425.00 476.00 465.50 121E 6 Outside Skirt, pld (IM) 9 23,910 581.00 646.00 594.91

Cap, Wedge Meat & (IM) Lean 24 86,142 277.45 306.00 291.03

Pectoral Meat 17 37,323 260.00 313.00 291.58 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 85,746 262.00 303.08 294.43 Ground Beef 75% Ground Beef 81% 9 53,550 277.00 337.00 319.95 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 6 16,198 359.50 392.50 378.74 Ground Beef Chuck 80% 9 32,092 277.00 351.82 311.56 Ground Beef Round 85% 7 18,441 337.00 380.00 362.41 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 9 20,753 206.39 258.10 248.97 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 30 704,004 99.65 121.00 114.33 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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