USDA Boxed Beef Cutout Closing Prices for January 22

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: 240.05 237.44 Change from prior day: 0.33 0.29 ------------------------------------------------------------------------------- Choice/Select spread: 2.61

Total Load Count (Cuts, Trimmings, Grids): 128 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 296.79 287.85

Primal Chuck 243.53 240.56

Primal Round 244.36 242.84

Primal Loin 266.85 264.97

Primal Brisket 164.19 163.26

Primal Short Plate 149.59 149.59

Primal Flank 117.40 119.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/21 46 20 20 10 96 239.72 237.15 01/20 61 20 5 12 99 236.56 234.45 01/17 47 19 3 6 75 231.71 229.32 01/16 75 25 9 12 120 228.79 225.51 01/15 78 33 6 19 137 224.62 221.91 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.28 229.67 -------------------------------------------------------------------------------- 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 69.02 loads 2,760,724 pounds

Select Cuts 32.86 loads 1,314,555 pounds

Trimmings 5.96 loads 238,478 pounds

Ground Beef 20.63 load 825,085 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 33 49,264 520.00 564.00 529.39 112A 3 Rib, ribeye, bnls, light 26 89,354 570.00 623.00 586.96 112A 3 Rib, ribeye, bnls, heavy 87 102,358 570.00 620.00 586.84 113C 1 Chuck, semi-bnls, neck/off 10 36,229 286.00 306.50 298.22 114 1 Chuck, shoulder clod 12 34,896 266.06 325.00 286.22 114A 3 Chuck, shoulder clod, trmd 53 131,974 297.00 336.50 325.69 114D 3 Chuck, clod, top blade 4 4,185 335.00 363.00 338.41 114E 3 Chuck, clod, arm roast 5 45,188 395.05 406.05 400.90 114F 5 Chuck, clod tender (IM) 19 13,336 350.00 411.00 371.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 86 156,909 348.00 386.00 365.09 116B 1 Chuck, chuck tender (IM) 34 36,746 261.60 313.00 291.10

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 100 288,065 224.63 246.00 233.64 120A 3 Brisket, point/off, bnls 24 15,825 367.00 421.00 403.99 123A 3 Short Plate, short rib 40 45,132 485.00 528.00 498.75 130 4 Chuck, short rib 49 56,012 320.00 370.00 340.57 160 1 Round, bone-in 6 8,377 252.00 286.50 263.27 161 1 Round, boneless 4 1,624 280.00 291.25 289.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 67 122,562 317.00 349.00 333.96 168 1 Round, top inside round 77 106,168 263.00 292.76 275.14 168 3 Round, top inside round 28 166,375 278.00 305.00 288.10 169 5 Round, top inside, denuded 15 38,138 294.60 340.17 323.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 6,877 273.00 291.00 283.18 171B 3 Round, outside round 46 98,229 324.00 354.00 341.64 171C 3 Round, eye of round (IM) 60 77,011 315.00 354.00 328.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 31 88,759 450.00 504.00 461.90 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 20 24,359 425.00 481.00 444.36 180 3 Loin, strip, bnls, 0x1 84 82,952 486.30 543.00 512.25 184 1 Loin, top butt, bnls, heavy 27 29,771 270.00 310.00 284.91 184 3 Loin, top butt, boneless 54 120,635 295.13 320.00 300.96 185A 4 Loin, bottom sirloin, flap 50 87,541 407.00 491.00 438.68 185B 1 Loin, ball-tip, bnls, heavy 39 79,770 270.00 300.00 287.21 185C 1 Loin, sirloin, tri-tip (IM) 10 8,305 317.00 335.00 323.70 185D 4 Loin, tri-tip, pld (IM) 22 10,431 418.00 444.00 426.20 189A 4 Loin, tndrloin, trmd, heavy 58 55,943 950.00 1058.00 1001.20 191A 4 Loin, butt tender, trimmed 8 20,173 877.00 1000.00 936.36 193 4 Flank, flank steak (IM) 26 27,348 385.00 441.00 404.94 ------------------------------------------------------------------------------- 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 16 86,685 547.00 599.65 560.82 112A 3 Rib, ribeye, bnls, heavy 35 88,415 551.00 605.00 577.70 113C 1 Chuck, semi-bnls, neck/off 5 11,591 300.00 312.00 300.35 114 1 Chuck, shoulder clod 9 16,644 273.80 315.00 295.56 114A 3 Chuck, shoulder clod, trmd 14 113,533 307.95 351.58 324.25 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 8,098 310.00 335.00 328.79 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 34,847 350.00 395.17 374.08 116B 1 Chuck, chuck tender (IM) 13 9,419 286.26 305.00 303.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 41,921 229.00 246.00 231.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 9,201 322.00 371.49 341.79 160 1 Round, bone-in 161 1 Round, boneless 6 4,150 276.00 291.25 280.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 143,345 289.00 336.00 317.92 168 1 Round, top inside round 14 17,793 265.00 294.00 281.67 168 3 Round, top inside round 9 21,493 278.65 290.00 287.42 169 5 Round, top inside, denuded 8 7,550 302.00 346.50 316.86

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 13 30,653 328.28 347.00 340.77 171C 3 Round, eye of round (IM) 12 14,285 328.75 345.41 331.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 19,364 480.00 499.62 480.50 175 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 21 29,010 484.00 526.00 491.17 184 1 Loin, top butt, bnls, heavy 14 19,305 273.00 297.00 281.64 184 3 Loin, top butt, boneless 22 101,302 290.00 321.00 294.27 185A 4 Loin, bottom sirloin, flap 6 8,985 420.27 450.00 439.22 185B 1 Loin, ball-tip, bnls, heavy 11 22,314 270.00 300.00 289.49 185C 1 Loin, sirloin, tri-tip (IM) 6 16,760 305.00 325.00 308.36 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 66,813 968.00 1055.50 991.49 191A 4 Loin, butt tender, trimmed 7 11,703 961.50 997.28 963.51 193 4 Flank, flank steak (IM) 6 13,812 419.00 436.00 421.88 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 9,881 93.00 116.49 97.89 121D 4 Plate, Inside Skirt (IM) 25 137,884 348.45 386.00 355.98 121C 4 Plate, Outside Skirt (IM) 21 63,788 381.00 488.00 391.62 121E 6 Outside Skirt, pld (IM) 10 7,310 633.14 657.05 640.28

Cap, Wedge Meat & (IM) Lean 67 214,662 269.00 311.50 289.02

Pectoral Meat 43 129,374 279.00 317.00 300.18 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 40 144,575 244.00 311.00 282.24 Ground Beef 75% Ground Beef 81% 49 204,795 276.23 337.00 304.18 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 28 116,631 345.00 393.50 375.36 Ground Beef Chuck 80% 31 151,918 303.41 351.32 336.07 Ground Beef Round 85% 40 130,081 355.00 380.00 367.00 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 0 0 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 15 197,528 104.00 119.50 113.08 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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