USDA Boxed Beef Cutout Closing Prices for January 9

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: 212.05 209.05 Change from prior day: 1.92 1.98 ------------------------------------------------------------------------------- Choice/Select spread: 2.99

Total Load Count (Cuts, Trimmings, Grids): 130 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 284.72 275.97

Primal Chuck 197.56 197.58

Primal Round 205.16 204.96

Primal Loin 254.12 245.02

Primal Brisket 151.92 151.70

Primal Short Plate 140.84 140.84

Primal Flank 108.53 108.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/08 88 49 15 40 192 210.13 207.07 01/07 84 31 2 13 130 207.31 203.56 01/06 78 33 16 21 148 205.54 201.38 01/03 65 31 11 8 115 202.41 197.38 01/02 53 26 1 18 98 200.55 196.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 205.19 201.09 -------------------------------------------------------------------------------- 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 68.36 loads 2,734,347 pounds

Select Cuts 32.92 loads 1,316,889 pounds

Trimmings 6.26 loads 250,246 pounds

Ground Beef 22.02 load 880,978 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 16 40,627 522.02 566.00 536.32 112A 3 Rib, ribeye, bnls, light 21 116,897 569.21 635.00 586.62 112A 3 Rib, ribeye, bnls, heavy 67 440,134 550.00 634.50 567.85 113C 1 Chuck, semi-bnls, neck/off 4 5,036 233.75 240.00 238.79 114 1 Chuck, shoulder clod 10 51,521 240.00 252.00 249.29 114A 3 Chuck, shoulder clod, trmd 30 96,429 252.62 281.11 262.87 114D 3 Chuck, clod, top blade 6 30,590 280.59 305.00 287.84 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 8,132 305.00 350.00 330.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 89,001 288.00 325.00 315.18 116B 1 Chuck, chuck tender (IM) 17 30,455 249.60 264.00 258.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 89,004 205.15 230.00 221.99 120A 3 Brisket, point/off, bnls 13 11,677 390.00 423.00 400.87 123A 3 Short Plate, short rib 27 36,731 450.00 566.00 495.18 130 4 Chuck, short rib 15 32,694 330.00 360.00 340.26 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 4,212 259.65 274.30 264.04

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 105,136 280.00 320.08 294.64 168 1 Round, top inside round 24 133,274 239.00 262.04 246.57 168 3 Round, top inside round 25 118,517 251.00 271.00 257.42 169 5 Round, top inside, denuded 16 29,490 279.60 312.00 289.97

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 5,296 229.00 252.00 243.28 171B 3 Round, outside round 22 32,168 264.62 300.00 287.21 171C 3 Round, eye of round (IM) 21 30,602 265.00 303.50 291.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 29,708 451.00 510.00 472.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 13,860 420.00 455.00 424.62 180 3 Loin, strip, bnls, 0x1 37 171,327 475.00 522.00 499.53 184 1 Loin, top butt, bnls, heavy 14 94,773 268.50 299.04 269.30 184 3 Loin, top butt, boneless 22 155,845 274.00 318.75 284.67 185A 4 Loin, bottom sirloin, flap 35 78,450 390.00 431.62 401.39 185B 1 Loin, ball-tip, bnls, heavy 19 75,882 240.00 266.70 253.19 185C 1 Loin, sirloin, tri-tip (IM) 6 2,803 290.00 315.00 307.20 185D 4 Loin, tri-tip, pld (IM) 6 2,358 410.00 421.62 418.81 189A 4 Loin, tndrloin, trmd, heavy 37 357,920 945.00 1063.50 968.70 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 21 50,012 357.43 400.00 376.83 ------------------------------------------------------------------------------- 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 11 10,977 466.30 521.00 493.21 112A 3 Rib, ribeye, bnls, light 6 28,588 551.50 560.00 558.72 112A 3 Rib, ribeye, bnls, heavy 18 60,031 514.00 575.00 550.14 113C 1 Chuck, semi-bnls, neck/off 3 1,124 239.79 240.08 240.06 114 1 Chuck, shoulder clod 6 14,310 240.00 251.00 244.03 114A 3 Chuck, shoulder clod, trmd 8 50,353 255.50 265.00 264.01 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 16 17,944 261.09 290.00 276.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 53,763 267.05 325.00 305.39 116B 1 Chuck, chuck tender (IM) 5 13,157 255.25 260.00 257.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 22,558 215.00 237.70 222.75 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 18,850 412.00 520.00 448.28 130 4 Chuck, short rib 5 5,227 330.00 340.00 335.60 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 55,334 270.00 303.00 293.72 168 1 Round, top inside round 7 44,855 240.08 246.40 246.24 168 3 Round, top inside round 14 143,385 245.00 262.00 255.97 169 5 Round, top inside, denuded 3 1,871 262.00 290.50 270.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 38,514 268.00 293.00 286.36 171C 3 Round, eye of round (IM) 15 19,777 280.00 300.49 289.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 12,146 430.00 505.00 459.83 175 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 18 49,268 431.00 516.00 490.53 184 1 Loin, top butt, bnls, heavy 3 7,421 270.00 274.80 270.44 184 3 Loin, top butt, boneless 18 65,047 263.00 298.00 280.65 185A 4 Loin, bottom sirloin, flap 9 87,444 391.00 415.00 396.12 185B 1 Loin, ball-tip, bnls, heavy 7 23,384 242.84 255.00 251.88 185C 1 Loin, sirloin, tri-tip (IM) 5 49,733 282.00 302.00 283.69 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 11,947 933.00 1043.00 976.18 191A 4 Loin, butt tender, trimmed 3 2,211 900.00 946.30 907.98 193 4 Flank, flank steak (IM) 6 4,600 363.00 391.00 370.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 21 195,472 80.65 100.00 83.69 121D 4 Plate, Inside Skirt (IM) 28 47,292 327.00 360.00 338.14 121C 4 Plate, Outside Skirt (IM) 16 33,302 382.94 446.00 413.65 121E 6 Outside Skirt, pld (IM) 6 2,231 580.68 642.33 617.25

Cap, Wedge Meat & (IM) Lean 21 30,370 259.00 281.00 271.46

Pectoral Meat 31 75,200 270.00 295.30 282.84 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 26,905 195.75 211.08 202.12 Ground Beef 75% Ground Beef 81% 17 140,790 206.00 251.92 228.55 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 11,326 298.50 326.20 317.33 Ground Beef Chuck 80% 7 80,313 228.00 360.00 274.90 Ground Beef Round 85% 5 22,667 261.00 350.00 313.83 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% 7 14,460 208.00 229.25 223.13 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 9 250,246 106.50 108.00 107.33 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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