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USDA Boxed Beef Cutout Closing Prices for January 16

January 16 (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: 183.71 175.07 Change from prior day: (0.41) (0.54) ------------------------------------------------------------------------------- Choice/Select spread: 8.64

Total Load Count (Cuts, Trimmings, Grids): 200 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 254.46 234.73 Primal Chuck 156.56 155.40 Primal Round 170.14 169.06 Primal Loin 235.83 207.82 Primal Brisket 142.11 142.01 Primal Short Plate 136.22 139.93 Primal Flank 109.71 105.23 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/13 133 61 48 54 296 184.12 175.61 01/12 141 79 13 42 275 186.75 177.15 01/11 122 92 33 33 279 188.97 178.18 01/10 83 58 17 37 196 190.20 179.57 01/09 105 55 16 22 198 189.58 179.48 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.92 178.00 -------------------------------------------------------------------------------- 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 96.00 loads 3,840,060 pounds Select Cuts 61.68 loads 2,467,109 pounds Trimmings 14.97 loads 598,763 pounds Ground Beef 27.01 load 1,080,557 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 39 118,146 470.00 517.00 479.48 112A 3 Rib, ribeye, bnls, light 7 55,828 538.00 575.00 543.76 112A 3 Rib, ribeye, bnls, heavy 35 151,855 520.00 572.00 535.99 113C 1 Chuck, semi-bnls, neck/off 9 44,888 198.12 211.12 202.60 114 1 Chuck, shoulder clod 12 55,868 190.00 204.00 192.57 114A 3 Chuck, shoulder clod, trmd 36 407,826 198.00 216.25 207.17 114D 3 Chuck, clod, top blade 3 3,159 275.00 280.00 279.36 114E 3 Chuck, clod, arm roast 18 61,279 226.15 264.00 242.31 114F 5 Chuck, clod tender (IM) 3 1,848 375.00 392.00 385.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 309,403 215.00 235.00 221.23 116B 1 Chuck, chuck tender (IM) 27 74,838 201.00 220.50 208.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 39 287,239 200.00 224.00 206.51 120A 3 Brisket, point/off, bnls 6 8,377 327.00 366.00 341.72 123A 3 Short Plate, short rib 34 111,455 302.00 442.00 350.75 130 4 Chuck, short rib 30 206,564 191.00 225.25 194.22 160 1 Round, bone-in 4 6,979 215.00 218.50 216.61 161 1 Round, boneless 4 5,770 215.00 222.52 219.06

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 193,928 220.00 246.00 227.78 168 1 Round, top inside round 12 32,133 212.00 230.99 222.00 168 3 Round, top inside round 12 27,738 223.50 244.39 228.85 169 5 Round, top inside, denuded 27 132,512 252.50 273.00 256.89

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 11,864 196.50 220.00 208.97 171B 3 Round, outside round 43 157,254 204.80 238.00 218.21 171C 3 Round, eye of round (IM) 40 88,133 233.85 257.42 247.14 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 28 181,468 449.80 490.25 455.27 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 6,869 421.00 448.50 427.12 180 3 Loin, strip, bnls, 0x1 42 151,033 474.00 499.00 479.36 184 1 Loin, top butt, bnls, heavy 7 3,652 269.00 291.25 281.94 184 3 Loin, top butt, boneless 45 211,712 280.00 310.00 287.68 185A 4 Loin, bottom sirloin, flap 18 48,986 320.00 360.00 330.79 185B 1 Loin, ball-tip, bnls, heavy 21 36,900 224.00 246.25 236.43 185C 1 Loin, sirloin, tri-tip (IM) 13 51,828 273.29 299.00 279.65 185D 4 Loin, tri-tip, pld (IM) 7 4,842 379.80 416.50 397.94 189A 4 Loin, tndrloin, trmd, heavy 36 92,241 825.25 956.00 850.94 191A 4 Loin, butt tender, trimmed 7 4,826 835.94 871.50 850.35 193 4 Flank, flank steak (IM) 24 24,961 373.32 401.00 380.84 ------------------------------------------------------------------------------- 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 12 6,048 413.00 434.00 420.72 112A 3 Rib, ribeye, bnls, light 12 127,100 484.39 500.00 490.71 112A 3 Rib, ribeye, bnls, heavy 25 76,595 462.00 505.00 482.80 113C 1 Chuck, semi-bnls, neck/off 7 55,209 193.00 202.00 198.85 114 1 Chuck, shoulder clod 6 16,804 189.73 203.58 192.98 114A 3 Chuck, shoulder clod, trmd 19 261,758 197.00 221.00 202.54 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 472,097 217.00 232.00 222.75 116B 1 Chuck, chuck tender (IM) 7 19,955 210.00 219.25 212.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 196,416 198.50 220.30 204.92 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 3,505 312.30 370.00 329.70 130 4 Chuck, short rib 12 94,041 191.00 226.25 194.77 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 2,578 219.00 224.50 220.61

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 54,646 224.00 241.00 229.53 168 1 Round, top inside round 9 92,518 210.00 230.00 213.49 168 3 Round, top inside round 6 52,275 214.00 232.00 216.83 169 5 Round, top inside, denuded 4 4,602 246.20 277.40 255.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 37,163 206.00 227.60 210.40 171C 3 Round, eye of round (IM) 14 45,455 235.00 258.00 244.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 32,825 361.00 401.25 373.68 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 28 266,085 335.40 371.00 339.85 184 1 Loin, top butt, bnls, heavy 3 15,056 228.00 251.25 232.09 184 3 Loin, top butt, boneless 8 48,241 240.00 275.00 253.00 185A 4 Loin, bottom sirloin, flap 10 88,071 316.07 360.00 328.56 185B 1 Loin, ball-tip, bnls, heavy 6 11,778 219.00 246.00 224.80 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 83,979 780.00 815.00 800.67 191A 4 Loin, butt tender, trimmed 6 36,238 769.64 800.00 794.22 193 4 Flank, flank steak (IM) 11 18,817 334.00 396.00 350.44 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 15,309 110.00 166.00 160.75 121D 4 Plate, Inside Skirt (IM) 29 47,483 306.00 336.51 321.84 121C 4 Plate, Outside Skirt (IM) 20 27,805 420.00 448.25 438.02 121E 6 Outside Skirt, pld (IM) 12 40,174 587.32 615.00 599.40

Cap, Wedge Meat & (IM) Lean 26 148,858 224.00 265.00 233.54

Pectoral Meat 22 45,727 275.00 292.00 282.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 24 234,615 165.00 189.50 173.73 Ground Beef 75% Ground Beef 81% 28 232,510 174.00 216.00 179.76 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 13 49,722 250.00 270.00 266.50 Ground Beef Chuck 80% 26 320,069 174.00 216.00 196.20 Ground Beef Round 85% 12 35,097 215.25 231.00 218.85 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% 8 16,840 192.66 207.00 199.86 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 508,163 99.00 103.00 101.47 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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