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USDA Boxed Beef Cutout Midday Prices for January 31

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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 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: 227.97 228.58 Change from prior day: (2.78) (1.21) ------------------------------------------------------------------------------- Choice/Select spread: (0.61)

Total Load Count (Cuts, Trimmings, Grids): 55 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.46 291.70 Primal Chuck 220.10 221.72 Primal Round 228.55 228.65 Primal Loin 261.58 264.35 Primal Brisket 158.58 162.57 Primal Short Plate 147.71 147.71 Primal Flank 116.43 112.48 -------------------------------------------------------------------------------- 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 34.76 loads 1,390,426 pounds Select Cuts 9.39 loads 375,407 pounds Trimmings 4.78 loads 191,188 pounds Ground Beef 5.84 load 233,669 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 5 18,461 512.00 553.00 521.06 112A 3 Rib, ribeye, bnls, light 4 5,928 603.29 651.00 608.21 112A 3 Rib, ribeye, bnls, heavy 16 30,667 555.00 601.50 574.66 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 24,630 266.00 301.11 296.24 114A 3 Chuck, shoulder clod, trmd 10 37,780 285.00 315.00 297.16 114D 3 Chuck, clod, top blade 6 13,619 295.00 340.84 308.43 114E 3 Chuck, clod, arm roast 7 111,216 385.00 405.00 385.32 114F 5 Chuck, clod tender (IM) 3 5,893 344.00 416.00 347.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 94,215 299.53 345.00 321.10 116B 1 Chuck, chuck tender (IM) 7 14,533 285.00 316.00 296.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 11,039 230.00 251.00 233.78 120A 3 Brisket, point/off, bnls 3 2,565 400.00 420.00 412.14 123A 3 Short Plate, short rib 4 6,870 495.00 587.00 575.70 130 4 Chuck, short rib 3 4,561 326.00 374.10 357.78 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 9,915 261.00 280.00 263.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 94,978 307.63 354.10 315.54 168 1 Round, top inside round 8 63,092 249.70 261.00 254.68 168 3 Round, top inside round 15 94,560 246.00 281.00 258.71 169 5 Round, top inside, denuded 5 4,956 311.00 315.55 312.74

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 34,024 300.00 330.00 312.95 171C 3 Round, eye of round (IM) 17 32,095 301.00 340.80 321.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 60,451 441.02 529.50 448.07 175 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 18 68,052 490.00 553.00 491.66 184 1 Loin, top butt, bnls, heavy 6 5,190 280.00 302.00 283.08 184 3 Loin, top butt, boneless 10 68,378 296.57 333.00 304.85 185A 4 Loin, bottom sirloin, flap 8 31,401 429.00 461.00 432.16 185B 1 Loin, ball-tip, bnls, heavy 10 20,724 276.00 300.00 286.60 185C 1 Loin, sirloin, tri-tip (IM) 9 32,953 305.00 325.00 311.40 185D 4 Loin, tri-tip, pld (IM) 5 8,027 405.00 435.00 421.83 189A 4 Loin, tndrloin, trmd, heavy 16 82,138 920.00 1000.00 946.87 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 1,095 431.30 440.00 438.55 ------------------------------------------------------------------------------- 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 4 14,625 520.00 536.00 529.44 112A 3 Rib, ribeye, bnls, light 5 42,744 570.00 576.00 570.23 112A 3 Rib, ribeye, bnls, heavy 11 25,244 565.15 600.85 573.76 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 52,588 260.00 301.50 294.17 114A 3 Chuck, shoulder clod, trmd 4 6,670 295.00 310.00 298.20 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 5,724 315.00 335.00 317.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 17,084 302.00 342.05 318.95 116B 1 Chuck, chuck tender (IM) 3 13,467 291.00 310.00 308.39

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 10,705 228.00 255.00 231.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 2,988 326.00 350.00 339.67 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 4 2,336 319.00 341.00 334.95 168 1 Round, top inside round 168 3 Round, top inside round 6 6,097 266.25 285.00 273.66 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 3 46,812 300.10 320.00 301.07 171C 3 Round, eye of round (IM) 6 6,171 315.00 335.00 325.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 16,394 290.00 320.00 301.05 185A 4 Loin, bottom sirloin, flap 3 4,521 435.00 460.00 439.37 185B 1 Loin, ball-tip, bnls, heavy 4 3,666 284.19 300.00 293.48 185C 1 Loin, sirloin, tri-tip (IM) 3 1,711 325.00 325.00 325.00 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 3 1,254 955.00 987.65 962.17 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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) 20 107,573 337.70 360.00 342.40 121C 4 Plate, Outside Skirt (IM) 9 6,832 415.00 466.00 426.13 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 15 30,952 283.00 300.00 287.94

Pectoral Meat 12 21,028 280.00 310.00 291.67 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 51,400 194.10 262.50 197.01 Ground Beef 75% 0 0 Ground Beef 81% 12 42,114 228.00 274.00 253.20 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 9 6,025 304.00 312.30 311.25 Ground Beef Chuck 80% 3 57,932 267.00 325.00 283.12 Ground Beef Round 85% 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% Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 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 7 109,588 108.00 114.00 110.94 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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