USDA Boxed Beef Cutout Closing Prices for January 27

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: 238.04 237.06 Change from prior day: 0.78 0.81 ------------------------------------------------------------------------------- Choice/Select spread: 0.98

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 295.64 291.66

Primal Chuck 238.44 239.34

Primal Round 242.22 240.77

Primal Loin 268.89 268.04

Primal Brisket 162.33 157.56

Primal Short Plate 146.30 146.29

Primal Flank 117.59 116.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/24 54 17 20 8 98 237.26 236.25 01/23 81 26 11 4 122 238.55 236.93 01/22 69 33 6 21 128 240.05 237.44 01/21 46 20 20 10 96 239.72 237.15 01/20 61 20 5 12 99 236.56 234.45 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 238.43 236.44 -------------------------------------------------------------------------------- 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 42.71 loads 1,708,448 pounds

Select Cuts 24.86 loads 994,249 pounds

Trimmings 7.88 loads 315,256 pounds

Ground Beef 3.43 load 137,222 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 18 81,883 520.00 576.00 528.91 112A 3 Rib, ribeye, bnls, light 7 10,461 600.00 617.00 602.49 112A 3 Rib, ribeye, bnls, heavy 64 67,551 578.47 628.00 600.96 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 37,618 280.88 312.39 297.89 114A 3 Chuck, shoulder clod, trmd 15 53,400 310.71 357.00 319.66 114D 3 Chuck, clod, top blade 9 32,148 329.00 341.00 340.34 114E 3 Chuck, clod, arm roast 6 3,515 399.06 412.00 407.12 114F 5 Chuck, clod tender (IM) 6 6,305 350.00 400.59 374.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 68,361 340.00 385.00 356.45 116B 1 Chuck, chuck tender (IM) 11 11,621 297.00 315.00 307.25

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 42,222 227.00 245.00 232.98 120A 3 Brisket, point/off, bnls 11 7,017 400.00 446.00 408.24 123A 3 Short Plate, short rib 62 69,137 472.00 592.00 517.39 130 4 Chuck, short rib 22 40,352 334.39 376.40 349.11 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 46,109 329.05 349.00 335.84 168 1 Round, top inside round 13 29,102 270.49 293.39 277.96 168 3 Round, top inside round 23 95,836 274.50 311.00 285.22 169 5 Round, top inside, denuded 12 57,764 317.00 337.00 320.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 98,740 320.70 355.00 336.72 171C 3 Round, eye of round (IM) 22 37,189 326.00 345.92 333.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 16,528 450.00 506.00 482.95 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 16,667 450.92 537.50 464.78 180 3 Loin, strip, bnls, 0x1 31 78,710 498.00 541.00 517.82 184 1 Loin, top butt, bnls, heavy 45 26,843 295.00 308.00 304.35 184 3 Loin, top butt, boneless 28 112,335 300.00 323.00 305.24 185A 4 Loin, bottom sirloin, flap 52 77,002 439.00 476.00 444.02 185B 1 Loin, ball-tip, bnls, heavy 12 40,428 254.00 304.00 292.80 185C 1 Loin, sirloin, tri-tip (IM) 14 77,819 310.00 346.50 317.18 185D 4 Loin, tri-tip, pld (IM) 10 3,654 430.45 452.00 436.00 189A 4 Loin, tndrloin, trmd, heavy 63 102,925 975.00 1036.40 1011.64 191A 4 Loin, butt tender, trimmed 5 1,095 972.00 1005.00 991.86 193 4 Flank, flank steak (IM) 13 6,441 400.73 440.00 429.28 ------------------------------------------------------------------------------- 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 5 2,214 488.80 532.10 518.79 112A 3 Rib, ribeye, bnls, light 5 28,725 580.00 595.00 580.29 112A 3 Rib, ribeye, bnls, heavy 6 7,931 572.10 616.33 581.46 113C 1 Chuck, semi-bnls, neck/off 5 12,153 264.50 284.50 276.63 114 1 Chuck, shoulder clod 4 86,632 259.00 288.08 260.85 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 2,913 326.00 340.00 333.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 55,240 340.13 381.00 360.06 116B 1 Chuck, chuck tender (IM) 3 5,866 302.00 315.00 310.17

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 177,308 225.50 238.00 225.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,539 450.00 575.00 545.48 130 4 Chuck, short rib 6 34,161 336.00 359.00 339.01 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 15,170 321.90 337.00 331.24 168 1 Round, top inside round 8 16,920 275.10 285.00 280.71 168 3 Round, top inside round 3 15,819 280.13 295.00 284.04 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 42,537 313.21 340.00 327.20 171C 3 Round, eye of round (IM) 3 6,998 327.21 335.10 329.99 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 2,465 484.00 530.00 510.36 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 51,516 490.49 535.00 532.26 184 1 Loin, top butt, bnls, heavy 3 7,501 281.00 299.00 293.84 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 4 12,304 418.80 450.60 437.16 185B 1 Loin, ball-tip, bnls, heavy 3 8,003 270.00 300.00 298.33 185C 1 Loin, sirloin, tri-tip (IM) 8 157,120 310.00 314.67 310.02 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 23,838 975.00 1041.00 983.08 191A 4 Loin, butt tender, trimmed 5 2,151 969.00 980.00 979.25 193 4 Flank, flank steak (IM) 4 6,356 400.10 438.00 434.72 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 9,293 93.00 115.00 105.28 121D 4 Plate, Inside Skirt (IM) 17 100,388 352.00 375.00 357.46 121C 4 Plate, Outside Skirt (IM) 15 45,450 382.85 476.00 416.82 121E 6 Outside Skirt, pld (IM) 5 8,737 595.00 635.00 597.48

Cap, Wedge Meat & (IM) Lean 22 41,211 288.96 302.00 294.48

Pectoral Meat 18 51,105 291.00 312.00 303.11 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 3 23,132 273.71 283.00 282.84 Ground Beef 75% 0 0 Ground Beef 81% 4 21,514 262.50 341.00 307.67 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 37,270 340.92 346.32 344.95 Ground Beef Chuck 80% 7 35,427 327.00 351.00 337.21 Ground Beef Round 85% 3 5,031 344.00 376.00 355.24 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 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 8 233,656 101.00 114.00 110.38 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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