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USDA Boxed Beef Cutout Midday Prices for January 4

January 4 (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: 193.93 180.12 Change from prior day: (0.15) (0.07) ------------------------------------------------------------------------------- Choice/Select spread: 13.82

Total Load Count (Cuts, Trimmings, Grids): 163 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.92 227.69 Primal Chuck 165.71 164.57 Primal Round 181.93 178.28 Primal Loin 246.45 211.58 Primal Brisket 149.66 150.59 Primal Short Plate 134.88 138.45 Primal Flank 107.31 103.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/03 58 59 19 36 172 194.08 180.19 12/30 69 35 22 19 146 194.73 179.44 12/29 81 54 19 28 182 194.68 179.44 12/28 89 85 25 42 241 193.48 179.26 12/27 82 38 16 34 170 192.25 177.74 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.85 179.22 -------------------------------------------------------------------------------- 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 41.34 loads 1,653,525 pounds Select Cuts 61.03 loads 2,441,183 pounds Trimmings 29.81 loads 1,192,514 pounds Ground Beef 31.18 load 1,247,280 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 31 69,821 484.50 565.50 511.25 112A 3 Rib, ribeye, bnls, light 20 20,229 598.11 637.00 604.18 112A 3 Rib, ribeye, bnls, heavy 43 48,158 580.00 631.00 600.08 113C 1 Chuck, semi-bnls, neck/off 3 42,020 190.00 214.50 190.85 114 1 Chuck, shoulder clod 16 29,366 204.00 212.00 205.45 114A 3 Chuck, shoulder clod, trmd 33 85,500 214.00 225.00 219.02 114D 3 Chuck, clod, top blade 6 17,633 273.50 295.25 278.52 114E 3 Chuck, clod, arm roast 5 5,428 235.00 251.50 242.84 114F 5 Chuck, clod tender (IM) 10 5,910 340.00 365.00 357.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 128,422 234.00 269.60 245.10 116B 1 Chuck, chuck tender (IM) 15 11,195 215.00 234.50 221.99

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 44 131,234 212.84 230.00 224.48 120A 3 Brisket, point/off, bnls 26 22,144 349.83 380.50 360.65 123A 3 Short Plate, short rib 14 34,784 321.00 360.00 350.12 130 4 Chuck, short rib 21 65,932 190.00 260.00 203.73 160 1 Round, bone-in 5 6,433 215.13 226.00 218.37 161 1 Round, boneless 7 19,483 215.00 234.05 220.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 34,612 237.00 248.00 242.38 168 1 Round, top inside round 25 59,146 230.00 245.00 239.44 168 3 Round, top inside round 13 42,936 235.00 255.00 248.22 169 5 Round, top inside, denuded 8 18,375 275.60 293.00 281.84

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 10,727 215.00 220.00 216.36 171B 3 Round, outside round 40 175,198 220.00 254.50 231.09 171C 3 Round, eye of round (IM) 13 19,749 249.60 274.50 254.08 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 8,233 465.00 485.25 477.49 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 23 16,247 430.00 460.20 435.29 180 3 Loin, strip, bnls, 0x1 45 82,969 480.00 521.46 499.95 184 1 Loin, top butt, bnls, heavy 19 19,307 279.83 301.00 288.03 184 3 Loin, top butt, boneless 16 26,006 284.99 320.00 307.86 185A 4 Loin, bottom sirloin, flap 31 74,049 310.00 342.10 333.70 185B 1 Loin, ball-tip, bnls, heavy 22 49,462 235.00 250.00 243.22 185C 1 Loin, sirloin, tri-tip (IM) 12 39,351 276.00 306.00 288.77 185D 4 Loin, tri-tip, pld (IM) 4 6,218 377.00 386.00 377.79 189A 4 Loin, tndrloin, trmd, heavy 43 96,739 879.00 1011.00 906.35 191A 4 Loin, butt tender, trimmed 5 2,202 924.40 979.00 933.62 193 4 Flank, flank steak (IM) 9 10,122 365.00 410.00 380.65 ------------------------------------------------------------------------------- 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 28 17,580 414.00 442.00 422.28 112A 3 Rib, ribeye, bnls, light 23 38,279 461.50 492.00 474.29 112A 3 Rib, ribeye, bnls, heavy 56 114,876 448.68 471.01 461.85 113C 1 Chuck, semi-bnls, neck/off 8 10,219 205.00 220.00 214.41 114 1 Chuck, shoulder clod 12 18,974 204.00 215.00 206.78 114A 3 Chuck, shoulder clod, trmd 23 83,337 210.25 225.00 216.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 20,992 330.00 350.00 333.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 147,033 234.00 257.50 240.94 116B 1 Chuck, chuck tender (IM) 9 12,896 219.00 230.00 221.90

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 23 98,505 219.95 230.30 225.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 4,570 320.25 350.00 337.45 130 4 Chuck, short rib 7 7,794 195.00 232.50 201.72 160 1 Round, bone-in 161 1 Round, boneless 5 7,959 220.00 233.00 227.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 89,107 232.00 243.40 235.43 168 1 Round, top inside round 18 24,529 226.13 235.30 230.11 168 3 Round, top inside round 17 53,038 236.00 249.50 243.37 169 5 Round, top inside, denuded 7 5,921 275.00 290.00 276.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 173,912 220.00 235.00 222.41 171C 3 Round, eye of round (IM) 21 39,382 241.00 265.00 251.72 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 29,100 370.66 401.00 379.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 25 42,746 355.00 386.00 368.77 184 1 Loin, top butt, bnls, heavy 27 389,234 231.00 255.25 232.78 184 3 Loin, top butt, boneless 23 30,667 245.00 265.00 259.42 185A 4 Loin, bottom sirloin, flap 8 104,528 320.00 334.00 324.37 185B 1 Loin, ball-tip, bnls, heavy 18 101,345 225.00 235.00 229.21 185C 1 Loin, sirloin, tri-tip (IM) 6 22,876 262.18 277.00 269.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 46 132,407 759.00 902.00 778.67 191A 4 Loin, butt tender, trimmed 6 3,901 813.00 865.00 860.89 193 4 Flank, flank steak (IM) 5 3,552 349.92 385.25 372.07 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 22,544 79.62 110.00 91.31 121D 4 Plate, Inside Skirt (IM) 16 54,426 303.00 325.00 311.73 121C 4 Plate, Outside Skirt (IM) 21 17,716 401.13 439.00 413.40 121E 6 Outside Skirt, pld (IM) 8 6,467 599.00 630.00 609.67

Cap, Wedge Meat & (IM) Lean 43 95,794 245.00 265.00 251.74

Pectoral Meat 39 81,122 275.00 315.00 288.77 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 50 316,300 179.63 206.00 190.41 Ground Beef 75% Ground Beef 81% 53 152,433 201.67 226.00 210.19 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 32 96,990 259.95 270.87 263.45 Ground Beef Chuck 80% 36 172,506 210.00 221.00 213.93 Ground Beef Round 85% 28 122,071 219.67 230.00 224.58 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% 8 124,184 193.10 216.00 208.31 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 44 1,192,514 98.50 108.00 100.95 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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