USDA Boxed Beef Cutout Closing 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 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: 223.49 224.85 Change from prior day: (7.26) (4.94) ------------------------------------------------------------------------------- Choice/Select spread: (1.36)

Total Load Count (Cuts, Trimmings, Grids): 91 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 294.02 290.13 Primal Chuck 211.87 214.81 Primal Round 223.96 223.54 Primal Loin 258.76 263.02 Primal Brisket 157.97 161.52 Primal Short Plate 146.62 146.61 Primal Flank 115.73 114.09 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/30 63 26 16 11 117 230.75 229.79 01/29 71 29 6 28 133 231.81 230.43 01/28 44 23 25 11 103 235.80 233.67 01/27 43 25 8 3 79 238.04 237.06 01/24 54 17 20 8 98 237.26 236.25 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 234.73 233.44 -------------------------------------------------------------------------------- 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 56.56 loads 2,262,296 pounds Select Cuts 16.32 loads 652,979 pounds Trimmings 5.86 loads 234,256 pounds Ground Beef 12.62 load 504,937 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 36,507 512.00 553.00 519.55 112A 3 Rib, ribeye, bnls, light 5 6,128 603.29 651.00 608.32 112A 3 Rib, ribeye, bnls, heavy 22 82,826 555.00 601.50 574.98 113C 1 Chuck, semi-bnls, neck/off 3 4,678 266.00 295.00 269.89 114 1 Chuck, shoulder clod 10 41,650 266.00 308.00 296.86 114A 3 Chuck, shoulder clod, trmd 12 46,688 285.00 315.00 296.35 114D 3 Chuck, clod, top blade 7 22,802 283.00 340.84 298.19 114E 3 Chuck, clod, arm roast 9 118,764 363.44 405.00 383.97 114F 5 Chuck, clod tender (IM) 4 6,694 340.00 416.00 346.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 118,492 299.53 345.00 318.41 116B 1 Chuck, chuck tender (IM) 12 28,019 285.00 316.00 297.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 21,236 228.00 251.00 235.54 120A 3 Brisket, point/off, bnls 4 2,712 400.00 422.00 412.67 123A 3 Short Plate, short rib 10 21,581 494.00 590.00 556.01 130 4 Chuck, short rib 5 3,102 326.00 365.00 332.96 160 1 Round, bone-in 161 1 Round, boneless 4 9,915 261.00 280.00 263.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 115,109 307.63 354.10 318.04 168 1 Round, top inside round 17 113,752 245.00 270.00 252.98 168 3 Round, top inside round 18 138,998 246.00 275.00 260.70 169 5 Round, top inside, denuded 7 8,692 302.00 315.55 310.39

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 94,089 296.00 330.00 307.94 171C 3 Round, eye of round (IM) 23 45,610 301.00 340.80 317.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 74,115 441.02 529.50 449.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 27,568 441.00 455.00 441.27 180 3 Loin, strip, bnls, 0x1 21 74,461 490.00 539.50 492.98 184 1 Loin, top butt, bnls, heavy 6 5,190 280.00 302.00 283.08 184 3 Loin, top butt, boneless 20 189,212 279.26 333.00 292.93 185A 4 Loin, bottom sirloin, flap 19 56,178 429.00 461.00 434.84 185B 1 Loin, ball-tip, bnls, heavy 14 43,256 270.00 300.00 281.91 185C 1 Loin, sirloin, tri-tip (IM) 11 35,564 305.00 325.00 311.96 185D 4 Loin, tri-tip, pld (IM) 9 9,258 405.00 448.00 424.17 189A 4 Loin, tndrloin, trmd, heavy 37 253,650 920.00 1024.52 931.80 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 4,598 418.00 440.00 427.13 ------------------------------------------------------------------------------- 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 14,873 520.00 538.00 529.55 112A 3 Rib, ribeye, bnls, light 5 42,744 570.00 576.00 570.23 112A 3 Rib, ribeye, bnls, heavy 19 37,427 565.15 600.85 576.87 113C 1 Chuck, semi-bnls, neck/off 4 2,932 251.50 285.00 259.60 114 1 Chuck, shoulder clod 9 63,819 260.00 301.50 294.22 114A 3 Chuck, shoulder clod, trmd 7 8,775 295.00 335.00 302.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 11 6,821 315.00 340.00 320.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 28,697 301.40 342.05 314.20 116B 1 Chuck, chuck tender (IM) 4 14,112 287.95 310.00 307.46

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 11,123 228.00 255.00 231.32 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 19,172 448.75 575.00 486.23 130 4 Chuck, short rib 6 42,339 310.00 350.00 312.37 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 6 25,870 309.50 343.00 313.09 168 1 Round, top inside round 7 58,876 247.00 257.25 248.81 168 3 Round, top inside round 7 6,240 266.25 291.50 274.07 169 5 Round, top inside, denuded 4 3,186 305.00 326.35 310.17

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 5 47,037 300.10 333.00 301.22 171C 3 Round, eye of round (IM) 11 15,571 304.86 337.00 316.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 1,281 479.00 516.00 505.17 175 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 4 1,062 519.50 527.00 522.53 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 10 16,776 290.00 320.00 301.05 185A 4 Loin, bottom sirloin, flap 6 15,082 418.00 460.00 426.30 185B 1 Loin, ball-tip, bnls, heavy 7 8,475 281.50 300.00 288.61 185C 1 Loin, sirloin, tri-tip (IM) 7 11,377 310.00 330.00 320.02 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 4 2,961 955.00 987.65 958.04 193 4 Flank, flank steak (IM) 5 5,710 393.00 431.00 416.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 24 129,588 335.00 360.00 341.67 121C 4 Plate, Outside Skirt (IM) 14 13,460 405.00 466.00 429.89 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 21 84,692 274.40 300.00 282.02

Pectoral Meat 18 43,068 280.00 310.00 289.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 155,749 170.25 276.00 184.19 Ground Beef 75% 0 0 Ground Beef 81% 13 43,630 228.00 274.00 252.81 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 10 22,025 304.00 345.00 335.77 Ground Beef Chuck 80% 8 101,974 176.92 325.00 238.64 Ground Beef Round 85% 4 6,658 275.00 356.00 283.11 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 6 49,100 208.00 266.00 216.39 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 11 152,656 97.00 114.00 107.94 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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