USDA Boxed Beef Cutout Midday Prices for January 29

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: 232.49 231.81 Change from prior day: (3.31) (1.86) ------------------------------------------------------------------------------- Choice/Select spread: 0.68

Total Load Count (Cuts, Trimmings, Grids): 81 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 293.39 286.02

Primal Chuck 229.41 231.43

Primal Round 232.01 233.52

Primal Loin 267.49 264.78

Primal Brisket 161.09 157.38

Primal Short Plate 148.07 148.07

Primal Flank 114.62 114.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/28 44 23 25 11 103 235.80 233.67 01/27 43 25 8 3 79 238.04 237.06 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 237.94 236.27 -------------------------------------------------------------------------------- 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 38.88 loads 1,555,214 pounds

Select Cuts 18.84 loads 753,662 pounds

Trimmings 6.08 loads 243,184 pounds

Ground Beef 17.01 load 680,279 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 11 10,275 522.00 574.00 536.30 112A 3 Rib, ribeye, bnls, light 11 14,133 592.00 615.00 609.59 112A 3 Rib, ribeye, bnls, heavy 35 40,878 580.00 610.09 586.27 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 8,637 265.00 296.75 287.09 114A 3 Chuck, shoulder clod, trmd 21 94,139 284.00 335.00 310.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,019 356.00 395.00 373.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 96,249 330.00 383.00 342.62 116B 1 Chuck, chuck tender (IM) 12 9,889 299.71 310.00 307.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 108,004 221.00 252.00 232.25 120A 3 Brisket, point/off, bnls 11 11,006 398.75 411.00 402.91 123A 3 Short Plate, short rib 14 31,129 460.00 505.00 488.34 130 4 Chuck, short rib 18 55,961 310.00 370.00 338.38 160 1 Round, bone-in 161 1 Round, boneless 4 2,789 269.50 288.30 283.18

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 82,707 316.85 352.23 328.80 168 1 Round, top inside round 28 126,696 252.69 289.00 262.26 168 3 Round, top inside round 20 310,201 263.00 284.47 265.23 169 5 Round, top inside, denuded 9 11,183 316.00 343.00 317.39

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 1,861 270.00 290.00 275.31 171B 3 Round, outside round 24 66,004 298.00 333.00 317.91 171C 3 Round, eye of round (IM) 25 27,992 311.26 350.00 327.07 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 20,212 450.00 495.00 469.27 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 11,774 455.00 481.00 464.66 180 3 Loin, strip, bnls, 0x1 27 43,862 495.00 541.00 513.57 184 1 Loin, top butt, bnls, heavy 11 10,274 278.75 304.00 283.40 184 3 Loin, top butt, boneless 22 25,338 300.00 322.23 306.60 185A 4 Loin, bottom sirloin, flap 20 33,751 439.00 451.38 445.12 185B 1 Loin, ball-tip, bnls, heavy 18 33,682 285.00 301.00 288.97 185C 1 Loin, sirloin, tri-tip (IM) 10 79,777 305.00 331.50 305.46 185D 4 Loin, tri-tip, pld (IM) 11 3,438 432.00 458.00 438.38 189A 4 Loin, tndrloin, trmd, heavy 25 52,869 961.00 1050.00 984.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 3,556 400.00 440.00 420.70 ------------------------------------------------------------------------------- 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 14 5,370 522.00 541.02 526.85 112A 3 Rib, ribeye, bnls, light 11 24,171 552.00 604.00 564.89 112A 3 Rib, ribeye, bnls, heavy 31 59,894 552.00 598.75 577.65 113C 1 Chuck, semi-bnls, neck/off 11 16,786 263.00 285.00 279.41 114 1 Chuck, shoulder clod 7 8,448 260.00 300.00 272.54 114A 3 Chuck, shoulder clod, trmd 10 29,066 292.93 335.00 317.40 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 5,520 325.00 339.00 328.79 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 59,211 324.50 395.58 345.01 116B 1 Chuck, chuck tender (IM) 15 28,395 296.00 308.00 303.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 29,435 221.00 234.23 223.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 1,683 450.00 545.00 491.08 130 4 Chuck, short rib 3 57,083 310.00 325.00 310.41 160 1 Round, bone-in 161 1 Round, boneless 5 5,880 269.50 280.00 278.39

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 23,885 324.65 335.00 325.20 168 1 Round, top inside round 13 47,659 258.00 276.93 261.88 168 3 Round, top inside round 14 36,739 267.50 285.08 277.98 169 5 Round, top inside, denuded 10 6,481 316.00 331.50 318.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 58,953 293.00 333.00 318.44 171C 3 Round, eye of round (IM) 16 30,193 302.00 340.00 330.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 18,160 454.00 516.00 495.57 175 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 18,642 495.41 515.00 500.84 184 1 Loin, top butt, bnls, heavy 10 7,198 280.00 288.00 280.77 184 3 Loin, top butt, boneless 22 42,243 271.00 315.00 300.32 185A 4 Loin, bottom sirloin, flap 6 4,186 440.00 470.00 446.06 185B 1 Loin, ball-tip, bnls, heavy 5 3,946 295.00 295.00 295.00 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 24,303 961.00 1055.50 993.84 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 1,223 414.00 437.00 426.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 7 11,850 355.00 370.00 357.94 121C 4 Plate, Outside Skirt (IM) 5 3,024 435.00 435.00 435.00 121E 6 Outside Skirt, pld (IM) 10 10,073 580.00 635.00 590.12

Cap, Wedge Meat & (IM) Lean 29 51,393 283.00 301.50 289.70

Pectoral Meat 29 34,770 275.00 317.00 291.90 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 64,753 227.00 261.50 244.43 Ground Beef 75% Ground Beef 81% 55 210,605 237.00 291.00 283.46 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 24 74,753 351.00 358.50 357.67 Ground Beef Chuck 80% 26 134,392 315.00 347.00 320.18 Ground Beef Round 85% 31 100,309 340.00 351.00 345.41 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% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 8 202,934 109.38 114.00 111.83 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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