USDA Boxed Beef Cutout Midday 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 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: 240.73 237.32 Change from prior day: 1.01 0.17 ------------------------------------------------------------------------------- Choice/Select spread: 3.41

Total Load Count (Cuts, Trimmings, Grids): 80 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 298.08 287.18

Primal Chuck 244.58 238.22

Primal Round 244.17 243.56

Primal Loin 267.04 266.22

Primal Brisket 164.15 163.17

Primal Short Plate 152.59 152.58

Primal Flank 117.84 120.09 -------------------------------------------------------------------------------- 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 37.37 loads 1,494,700 pounds

Select Cuts 18.96 loads 758,305 pounds

Trimmings 4.26 loads 170,584 pounds

Ground Beef 19.04 load 761,723 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 12 17,318 520.00 562.00 524.59 112A 3 Rib, ribeye, bnls, light 17 37,932 590.00 623.00 596.55 112A 3 Rib, ribeye, bnls, heavy 38 46,128 580.00 620.00 586.51 113C 1 Chuck, semi-bnls, neck/off 6 23,338 300.00 306.50 303.92 114 1 Chuck, shoulder clod 6 28,383 277.03 305.00 283.17 114A 3 Chuck, shoulder clod, trmd 27 53,783 323.00 336.50 327.78 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 9,241 350.00 411.00 378.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 56,488 350.00 386.00 373.25 116B 1 Chuck, chuck tender (IM) 14 20,205 282.00 313.00 302.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 50 246,921 224.63 246.00 233.34 120A 3 Brisket, point/off, bnls 20 12,199 400.69 440.00 408.51 123A 3 Short Plate, short rib 16 31,797 485.00 528.00 496.77 130 4 Chuck, short rib 14 23,239 337.00 370.00 358.48 160 1 Round, bone-in 5 7,871 252.00 286.50 263.55 161 1 Round, boneless 4 1,624 280.00 291.25 289.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 91,831 317.00 349.00 334.29 168 1 Round, top inside round 26 40,260 263.00 291.00 278.09 168 3 Round, top inside round 20 131,080 279.88 299.00 287.31 169 5 Round, top inside, denuded 13 29,106 328.14 340.17 331.96

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,309 283.00 291.00 289.61 171B 3 Round, outside round 30 38,417 324.00 354.00 339.32 171C 3 Round, eye of round (IM) 33 48,306 318.00 354.00 330.80 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 31,412 450.00 504.00 458.38 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 10,930 432.00 481.00 449.23 180 3 Loin, strip, bnls, 0x1 38 27,779 488.00 543.00 505.25 184 1 Loin, top butt, bnls, heavy 16 25,472 270.00 310.00 284.16 184 3 Loin, top butt, boneless 12 24,529 295.13 318.00 300.08 185A 4 Loin, bottom sirloin, flap 20 29,831 407.00 450.00 440.71 185B 1 Loin, ball-tip, bnls, heavy 20 52,376 270.00 300.00 289.94 185C 1 Loin, sirloin, tri-tip (IM) 9 8,148 317.00 330.00 323.48 185D 4 Loin, tri-tip, pld (IM) 7 6,955 418.00 444.00 423.61 189A 4 Loin, tndrloin, trmd, heavy 27 29,178 950.00 1023.14 997.98 191A 4 Loin, butt tender, trimmed 4 6,678 877.00 1000.00 885.55 193 4 Flank, flank steak (IM) 17 17,121 385.00 441.00 409.70 ------------------------------------------------------------------------------- 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 10 47,943 547.00 599.65 554.27 112A 3 Rib, ribeye, bnls, heavy 26 57,329 559.00 605.00 572.57 113C 1 Chuck, semi-bnls, neck/off 4 9,235 300.00 312.00 300.44 114 1 Chuck, shoulder clod 7 16,412 273.80 305.00 295.35 114A 3 Chuck, shoulder clod, trmd 10 46,539 307.95 351.58 324.29 114D 3 Chuck, clod, top blade 0 0 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 14 32,671 350.00 395.17 374.02 116B 1 Chuck, chuck tender (IM) 10 7,581 286.26 305.00 303.66

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 38,967 228.00 246.00 231.01 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 2,440 350.00 371.49 351.71 160 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 20 90,305 313.00 336.00 324.57 168 1 Round, top inside round 12 17,149 267.69 294.00 282.12 168 3 Round, top inside round 9 21,493 278.65 290.00 287.42 169 5 Round, top inside, denuded 6 3,536 332.00 346.50 333.73

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 30,591 328.28 347.00 340.78 171C 3 Round, eye of round (IM) 8 9,844 328.75 345.41 330.21 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 17,847 480.00 499.62 480.36 175 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 20 28,626 484.00 526.00 491.21 184 1 Loin, top butt, bnls, heavy 10 8,267 273.00 297.00 280.96 184 3 Loin, top butt, boneless 20 19,702 290.00 321.00 295.37 185A 4 Loin, bottom sirloin, flap 4 3,950 420.27 450.00 432.48 185B 1 Loin, ball-tip, bnls, heavy 9 19,825 270.00 300.00 290.14 185C 1 Loin, sirloin, tri-tip (IM) 5 13,975 305.00 325.00 309.03 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 23 34,683 968.00 1055.50 1004.89 191A 4 Loin, butt tender, trimmed 4 1,615 975.00 997.28 976.06 193 4 Flank, flank steak (IM) 5 2,864 430.00 436.00 432.90 ------------------------------------------------------------------------------- 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) 17 102,177 348.45 370.00 350.39 121C 4 Plate, Outside Skirt (IM) 13 10,196 415.00 488.00 440.06 121E 6 Outside Skirt, pld (IM) 8 6,150 633.14 655.00 637.12

Cap, Wedge Meat & (IM) Lean 51 138,266 275.00 311.50 292.45

Pectoral Meat 22 79,819 285.80 314.00 300.71 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 119,018 268.00 311.00 283.00 Ground Beef 75% Ground Beef 81% 43 194,025 276.23 327.00 302.84 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 27 116,571 345.00 393.50 375.35 Ground Beef Chuck 80% 29 105,633 303.41 341.00 329.39 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% 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 129,634 112.61 119.50 116.54 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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