USDA Boxed Beef Cutout Midday Prices for January 30

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: 231.77 231.22 Change from prior day: (0.04) 0.79 ------------------------------------------------------------------------------- Choice/Select spread: 0.55

Total Load Count (Cuts, Trimmings, Grids): 66 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 293.03 289.72

Primal Chuck 227.53 229.03

Primal Round 229.72 230.48

Primal Loin 269.27 265.90

Primal Brisket 161.02 158.09

Primal Short Plate 147.44 147.44

Primal Flank 116.38 118.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/29 71 29 6 28 133 231.81 230.43 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 236.29 234.87 -------------------------------------------------------------------------------- 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 28.80 loads 1,151,927 pounds

Select Cuts 15.24 loads 609,767 pounds

Trimmings 16.09 loads 643,515 pounds

Ground Beef 5.80 load 232,006 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 14 17,946 520.00 572.00 544.78 112A 3 Rib, ribeye, bnls, light 10 114,292 580.50 616.00 597.75 112A 3 Rib, ribeye, bnls, heavy 24 68,595 554.46 615.96 569.49 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 8,743 265.00 308.00 277.52 114A 3 Chuck, shoulder clod, trmd 14 19,595 295.00 320.00 303.01 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 4,298 404.00 410.00 406.82 114F 5 Chuck, clod tender (IM) 12 9,778 350.00 384.96 359.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 65,366 306.00 383.00 326.63 116B 1 Chuck, chuck tender (IM) 8 26,930 278.54 305.00 298.61

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 25 70,996 210.82 242.55 228.68 120A 3 Brisket, point/off, bnls 4 1,806 400.00 421.00 406.99 123A 3 Short Plate, short rib 7 6,473 485.00 505.00 494.75 130 4 Chuck, short rib 10 9,189 325.00 350.00 344.15 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 62,063 293.00 343.00 316.44 168 1 Round, top inside round 9 17,166 255.00 287.00 266.34 168 3 Round, top inside round 15 81,462 251.00 295.55 267.81 169 5 Round, top inside, denuded 7 7,073 302.00 325.00 318.79

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 34,197 296.00 346.55 314.20 171C 3 Round, eye of round (IM) 9 13,939 322.00 342.00 330.70 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 22,601 449.53 478.00 456.46 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 8,700 448.00 495.00 467.33 180 3 Loin, strip, bnls, 0x1 22 78,452 489.46 536.00 495.80 184 1 Loin, top butt, bnls, heavy 11 27,316 280.00 305.00 284.08 184 3 Loin, top butt, boneless 12 25,643 303.00 323.00 308.92 185A 4 Loin, bottom sirloin, flap 14 28,026 433.00 450.00 439.68 185B 1 Loin, ball-tip, bnls, heavy 13 132,713 273.00 303.00 276.20 185C 1 Loin, sirloin, tri-tip (IM) 6 1,717 315.00 336.28 321.15 185D 4 Loin, tri-tip, pld (IM) 7 2,197 425.00 448.00 439.38 189A 4 Loin, tndrloin, trmd, heavy 18 65,210 987.00 1050.00 997.81 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 11,054 385.00 440.00 411.47 ------------------------------------------------------------------------------- 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 6 14,561 523.15 572.00 562.23 112A 3 Rib, ribeye, bnls, light 5 3,247 585.00 595.00 587.60 112A 3 Rib, ribeye, bnls, heavy 15 25,540 573.20 594.50 575.20 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 17,942 295.00 309.73 296.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 6,462 315.00 325.00 317.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 7 20,444 306.00 345.00 322.34 116B 1 Chuck, chuck tender (IM) 5 8,594 301.83 310.00 305.89

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 8,089 325.00 340.50 334.93 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 21,295 321.00 343.00 323.93 168 1 Round, top inside round 4 14,640 251.00 265.00 257.82 168 3 Round, top inside round 5 26,452 264.50 285.00 279.14 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 28,255 296.00 330.00 306.08 171C 3 Round, eye of round (IM) 12 21,308 323.00 344.50 340.41 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 7 8,317 488.00 520.00 495.34 184 1 Loin, top butt, bnls, heavy 7 14,688 273.00 286.00 283.67 184 3 Loin, top butt, boneless 11 24,835 287.73 320.00 300.89 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 10 151,626 273.00 300.00 275.30 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 13,244 968.00 1045.50 986.38 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 13 42,190 347.00 370.00 349.14 121C 4 Plate, Outside Skirt (IM) 11 14,457 415.00 478.00 442.30 121E 6 Outside Skirt, pld (IM) 3 4,401 591.00 621.65 604.66

Cap, Wedge Meat & (IM) Lean 17 59,407 274.00 304.08 287.19

Pectoral Meat 25 48,633 285.00 316.00 295.02 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 55,203 245.00 259.90 253.29 Ground Beef 75% 0 0 Ground Beef 81% 8 90,683 250.92 286.00 273.05 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 3 2,485 281.08 319.00 294.51 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 81% 4 2,520 235.00 265.05 252.70 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 11 235,515 108.00 114.00 111.89 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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