USDA Boxed Beef Cutout Closing Prices for January 16

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: 228.79 225.51 Change from prior day: 4.17 3.60 ------------------------------------------------------------------------------- Choice/Select spread: 3.28

Total Load Count (Cuts, Trimmings, Grids): 120 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 294.96 290.18

Primal Chuck 224.24 219.12

Primal Round 226.01 224.43

Primal Loin 263.34 258.72

Primal Brisket 157.55 157.52

Primal Short Plate 148.35 148.34

Primal Flank 115.54 119.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/15 78 33 6 19 137 224.62 221.91 01/14 80 35 6 22 144 221.04 219.35 01/13 49 26 8 18 101 216.94 214.76 01/10 73 21 5 13 112 214.98 211.58 01/09 68 33 6 22 130 212.05 209.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 217.92 215.33 -------------------------------------------------------------------------------- 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 74.67 loads 2,986,767 pounds

Select Cuts 24.73 loads 989,368 pounds

Trimmings 8.77 loads 350,920 pounds

Ground Beef 11.94 load 477,541 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 49,898 515.00 559.50 526.02 112A 3 Rib, ribeye, bnls, light 13 30,765 592.00 695.00 619.73 112A 3 Rib, ribeye, bnls, heavy 42 186,553 565.00 621.00 582.06 113C 1 Chuck, semi-bnls, neck/off 5 12,113 255.00 286.31 273.82 114 1 Chuck, shoulder clod 10 26,730 261.00 304.00 285.93 114A 3 Chuck, shoulder clod, trmd 17 31,672 291.14 330.00 312.12 114D 3 Chuck, clod, top blade 7 22,821 330.00 347.00 335.76 114E 3 Chuck, clod, arm roast 5 24,747 341.44 485.00 387.49 114F 5 Chuck, clod tender (IM) 12 11,955 350.00 424.38 361.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 102,701 330.00 381.00 366.03 116B 1 Chuck, chuck tender (IM) 13 28,107 270.00 325.00 284.60

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 34 322,937 223.75 243.50 225.52 120A 3 Brisket, point/off, bnls 11 14,521 393.00 432.70 416.88 123A 3 Short Plate, short rib 12 13,113 450.00 583.50 488.52 130 4 Chuck, short rib 15 53,132 330.00 366.67 344.29 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 92,891 313.00 352.11 330.57 168 1 Round, top inside round 25 135,508 243.00 287.00 265.61 168 3 Round, top inside round 24 314,544 274.40 302.50 284.90 169 5 Round, top inside, denuded 6 15,766 295.00 330.06 317.37

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,800 251.00 268.00 252.64 171B 3 Round, outside round 21 98,971 290.00 350.00 335.20 171C 3 Round, eye of round (IM) 26 65,984 282.05 345.51 323.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 69,108 449.65 541.00 459.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 13,690 420.00 466.00 440.94 180 3 Loin, strip, bnls, 0x1 50 206,584 481.65 534.20 502.56 184 1 Loin, top butt, bnls, heavy 22 176,211 270.00 311.31 281.37 184 3 Loin, top butt, boneless 29 236,391 289.37 320.00 298.49 185A 4 Loin, bottom sirloin, flap 20 80,136 429.00 447.90 437.78 185B 1 Loin, ball-tip, bnls, heavy 10 19,437 251.00 295.00 269.80 185C 1 Loin, sirloin, tri-tip (IM) 5 54,211 306.50 334.00 314.75 185D 4 Loin, tri-tip, pld (IM) 7 7,105 418.00 434.20 429.49 189A 4 Loin, tndrloin, trmd, heavy 39 236,468 971.00 1093.00 984.32 191A 4 Loin, butt tender, trimmed 5 2,303 966.13 1008.50 974.57 193 4 Flank, flank steak (IM) 19 12,834 371.60 426.00 404.72 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 5 13,152 579.14 589.50 580.60 112A 3 Rib, ribeye, bnls, heavy 10 30,770 575.00 600.62 594.87 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 30,216 256.00 307.90 287.36 114A 3 Chuck, shoulder clod, trmd 6 22,999 260.00 324.75 310.50 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,239 310.00 325.00 310.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 57,356 330.73 362.98 356.85 116B 1 Chuck, chuck tender (IM) 11 39,986 270.00 305.00 292.78

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 11,253 224.00 245.00 239.42 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,280 440.00 482.00 451.45 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 11,035 314.85 330.03 328.73 168 1 Round, top inside round 10 107,924 259.70 277.00 264.63 168 3 Round, top inside round 6 48,551 267.00 301.50 274.05 169 5 Round, top inside, denuded 5 6,327 291.00 317.00 293.68

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 7 7,937 295.00 330.04 317.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 31,803 450.00 525.00 463.47 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 10 43,276 485.00 521.00 503.13 184 1 Loin, top butt, bnls, heavy 13 138,597 270.00 288.00 281.27 184 3 Loin, top butt, boneless 12 29,819 290.00 315.17 303.15 185A 4 Loin, bottom sirloin, flap 10 82,915 405.00 452.98 438.42 185B 1 Loin, ball-tip, bnls, heavy 13 77,922 240.00 285.00 259.54 185C 1 Loin, sirloin, tri-tip (IM) 4 2,864 305.00 315.00 309.87 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 5,002 965.00 1046.00 1024.42 191A 4 Loin, butt tender, trimmed 8 7,108 900.00 979.75 959.80 193 4 Flank, flank steak (IM) 7 21,489 408.83 435.00 420.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 10,999 90.00 115.00 94.52 121D 4 Plate, Inside Skirt (IM) 17 39,584 341.00 374.00 362.18 121C 4 Plate, Outside Skirt (IM) 12 8,808 424.64 453.00 433.08 121E 6 Outside Skirt, pld (IM) 8 6,703 595.00 642.38 616.05

Cap, Wedge Meat & (IM) Lean 32 150,275 269.90 295.00 274.65

Pectoral Meat 15 20,624 285.03 324.00 296.11 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 80,038 216.00 281.55 253.44 Ground Beef 75% Ground Beef 81% 8 25,636 248.11 292.00 269.25 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 10 130,598 279.00 320.00 293.59 Ground Beef Round 85% 4 27,456 295.00 320.00 306.06 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% Blended Ground Beef 81% 8 58,140 230.00 245.05 238.71 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 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 13 266,920 114.00 119.00 116.93 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE