USDA Boxed Beef Cutout Midday Prices for January 6

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: 202.27 197.37 Change from prior day: 1.72 1.32 ------------------------------------------------------------------------------- Choice/Select spread: 4.90

Total Load Count (Cuts, Trimmings, Grids): 57 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 283.68 263.07

Primal Chuck 183.66 181.53

Primal Round 193.49 194.54

Primal Loin 245.94 235.16

Primal Brisket 143.70 142.31

Primal Short Plate 133.57 136.85

Primal Flank 100.57 99.71 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/02 53 26 1 18 98 200.55 196.05 12/31 99 45 10 22 176 200.65 196.41 12/30 64 24 6 21 115 199.71 195.46 12/27 80 32 21 7 140 196.99 191.30 12/26 44 23 8 11 87 196.93 190.46 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.97 193.94 -------------------------------------------------------------------------------- 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 31.79 loads 1,271,437 pounds

Select Cuts 15.10 loads 604,182 pounds

Trimmings 6.27 loads 250,610 pounds

Ground Beef 3.47 load 138,654 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 4,357 528.46 559.50 534.33 112A 3 Rib, ribeye, bnls, light 6 16,017 579.00 628.00 586.38 112A 3 Rib, ribeye, bnls, heavy 24 63,725 556.00 591.00 583.11 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 6,416 230.00 246.00 236.76 114A 3 Chuck, shoulder clod, trmd 16 102,425 242.90 266.11 251.19 114D 3 Chuck, clod, top blade 5 3,642 290.00 299.00 296.40 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 18 39,179 276.00 295.55 290.87 116B 1 Chuck, chuck tender (IM) 15 33,681 241.60 265.00 249.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 32,624 210.00 223.00 216.15 120A 3 Brisket, point/off, bnls 5 3,721 365.60 390.35 372.90 123A 3 Short Plate, short rib 10 28,176 472.92 553.00 512.11 130 4 Chuck, short rib 8 12,802 333.00 354.00 338.62 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 107,720 259.00 288.00 280.71 168 1 Round, top inside round 10 28,648 225.00 246.20 230.74 168 3 Round, top inside round 15 92,869 234.00 256.34 254.25 169 5 Round, top inside, denuded 3 5,560 272.60 286.48 273.71

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 70,501 257.00 271.00 264.95 171C 3 Round, eye of round (IM) 8 31,998 260.00 291.70 279.27 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 43,965 458.28 497.00 478.63 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 36,467 411.00 448.46 417.34 180 3 Loin, strip, bnls, 0x1 24 69,673 475.00 516.50 491.77 184 1 Loin, top butt, bnls, heavy 9 7,419 278.46 280.00 279.71 184 3 Loin, top butt, boneless 9 11,056 278.00 313.00 286.42 185A 4 Loin, bottom sirloin, flap 16 32,153 386.00 425.00 389.19 185B 1 Loin, ball-tip, bnls, heavy 13 133,794 233.00 256.00 245.73 185C 1 Loin, sirloin, tri-tip (IM) 7 2,851 290.00 328.46 306.64 185D 4 Loin, tri-tip, pld (IM) 8 12,756 410.00 417.00 412.21 189A 4 Loin, tndrloin, trmd, heavy 35 119,606 946.85 1051.00 957.83 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 7,575 367.00 395.00 375.52 ------------------------------------------------------------------------------- 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 9,716 480.29 520.00 487.06 112A 3 Rib, ribeye, bnls, light 4 4,609 524.08 550.00 529.90 112A 3 Rib, ribeye, bnls, heavy 12 14,346 524.08 572.50 538.10 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 124,750 217.00 233.00 217.23 114A 3 Chuck, shoulder clod, trmd 5 2,718 243.00 270.00 248.98 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 4,180 275.00 275.00 275.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 21,038 270.00 305.00 297.28 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 26,881 210.00 215.60 213.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 10,006 428.75 536.00 475.80 130 4 Chuck, short rib 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 10,452 277.00 288.00 284.11 168 1 Round, top inside round 168 3 Round, top inside round 4 26,790 248.50 260.00 250.43 169 5 Round, top inside, denuded 4 3,474 283.50 300.00 286.50

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 6 9,679 251.00 265.00 260.38 171C 3 Round, eye of round (IM) 4 5,784 273.83 290.00 277.49 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 15,731 409.00 450.00 432.85 175 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 7 16,996 422.10 466.00 441.70 184 1 Loin, top butt, bnls, heavy 3 43,595 265.00 270.00 265.13 184 3 Loin, top butt, boneless 9 19,603 265.00 290.00 288.58 185A 4 Loin, bottom sirloin, flap 6 42,828 387.00 396.50 389.97 185B 1 Loin, ball-tip, bnls, heavy 5 20,546 233.00 250.00 246.40 185C 1 Loin, sirloin, tri-tip (IM) 3 43,585 290.00 314.95 313.35 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 10 27,451 329.00 351.00 335.65 121C 4 Plate, Outside Skirt (IM) 8 7,930 415.00 461.50 427.51 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 13 37,693 260.00 284.00 262.23

Pectoral Meat 7 23,998 269.40 285.00 281.67 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% Ground Beef 75% 0 0 Ground Beef 81% 5 23,717 199.00 206.00 201.16 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 28,282 221.00 227.00 222.31 Ground Beef Round 85% 7 29,221 251.00 258.00 256.06 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% 3 9,300 198.89 203.25 202.16 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% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 5 194,610 94.00 96.20 95.76 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. --------------------------------------------------------------------------------

Thursday, Jan 02, 2014 Current yields

CHOICE SELECT

600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 200.55 196.05 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 284.08 262.36

Primal Chuck 181.91 181.37

Primal Round 191.20 192.08

Primal Loin 243.70 232.65

Primal Brisket 142.15 142.77

Primal Short Plate 131.78 135.34

Primal Flank 98.66 99.04

Thursday, Jan 02, 2014 Updated yields

CHOICE SELECT

600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 202.45 197.69 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 286.47 264.72

Primal Chuck 182.78 182.34

Primal Round 191.78 192.63

Primal Loin 248.04 236.81

Primal Brisket 144.31 144.94

Primal Short Plate 133.48 133.48

Primal Flank 101.53 101.93

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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