USDA Boxed Beef Cutout Closing Prices for January 13

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: 261.63 251.68 Change from prior day: 2.85 1.30 ------------------------------------------------------------------------------- Choice/Select spread: 9.94

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

Primal Rib 343.67 313.23

Primal Chuck 235.09 231.40

Primal Round 248.70 248.12

Primal Loin 316.78 292.68

Primal Brisket 237.29 238.28

Primal Short Plate 187.80 187.35

Primal Flank 142.89 138.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/12 84 31 7 37 158 258.78 250.38 01/09 86 29 3 45 163 256.79 248.23 01/08 100 22 6 30 158 254.57 245.34 01/07 113 48 14 43 218 252.75 242.12 01/06 90 55 8 26 180 250.33 240.05 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 254.64 245.22 -------------------------------------------------------------------------------- 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 57.69 loads 2,307,502 pounds

Select Cuts 32.74 loads 1,309,571 pounds

Trimmings 18.05 loads 721,863 pounds

Ground Beef 19.58 load 783,377 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 30 262,521 557.82 651.00 618.66 112A 3 Rib, ribeye, bnls, light 21 122,952 671.00 740.00 683.87 112A 3 Rib, ribeye, bnls, heavy 29 94,813 608.00 690.50 647.44 113C 1 Chuck, semi-bnls, neck/off 5 8,435 279.36 300.09 289.08 114 1 Chuck, shoulder clod 15 76,214 280.00 320.00 298.95 114A 3 Chuck, shoulder clod, trmd 21 57,673 293.36 336.28 316.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 7,003 384.57 403.00 392.53 114F 5 Chuck, clod tender (IM) 19 30,249 388.00 420.00 404.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 168,897 319.34 366.00 340.87 116B 1 Chuck, chuck tender (IM) 10 13,864 318.00 345.00 332.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 176,008 351.00 385.00 361.95 120A 3 Brisket, point/off, bnls 3 4,635 574.00 604.25 583.38 123A 3 Short Plate, short rib 16 25,747 497.00 640.25 588.76 130 4 Chuck, short rib 24 63,441 301.00 390.00 338.62 160 1 Round, bone-in 161 1 Round, boneless 4 3,533 290.00 315.00 303.30

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 34 133,365 326.00 355.00 342.56 168 1 Round, top inside round 19 61,147 286.65 312.00 299.78 168 3 Round, top inside round 19 108,712 295.00 316.00 308.09 169 5 Round, top inside, denuded 4 5,404 345.00 365.00 359.34

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 89,891 329.81 372.00 348.34 171C 3 Round, eye of round (IM) 17 19,758 345.00 366.25 355.63 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 83,178 555.22 601.25 564.00 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 7,779 572.00 589.75 579.86 180 3 Loin, strip, bnls, 0x1 34 85,762 595.25 674.41 626.54 184 1 Loin, top butt, bnls, heavy 14 17,852 340.00 396.00 359.53 184 3 Loin, top butt, boneless 13 10,978 379.00 413.00 394.36 185A 4 Loin, bottom sirloin, flap 34 166,088 430.00 515.00 490.12 185B 1 Loin, ball-tip, bnls, heavy 5 11,252 320.00 340.00 336.32 185C 1 Loin, sirloin, tri-tip (IM) 9 14,224 364.35 380.00 370.64 185D 4 Loin, tri-tip, pld (IM) 8 11,304 480.00 518.00 501.60 189A 4 Loin, tndrloin, trmd, heavy 32 152,795 994.00 1136.00 1025.71 191A 4 Loin, butt tender, trimmed 5 19,081 1010.81 1027.41 1014.45 193 4 Flank, flank steak (IM) 15 21,664 525.00 563.00 545.86 ------------------------------------------------------------------------------- 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 8,659 507.75 563.00 517.94 112A 3 Rib, ribeye, bnls, light 12 164,314 575.00 670.00 579.41 112A 3 Rib, ribeye, bnls, heavy 47 61,716 575.00 652.50 586.75 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 20,074 292.00 310.00 301.42 114A 3 Chuck, shoulder clod, trmd 8 16,019 300.00 335.00 314.76 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 14 10,165 388.00 423.00 399.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 149,714 317.65 350.00 339.90 116B 1 Chuck, chuck tender (IM) 8 48,523 315.59 345.00 322.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 11,731 357.82 380.00 364.34 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 12,509 447.33 625.00 491.50 130 4 Chuck, short rib 7 30,185 327.75 356.00 331.11 160 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 9 39,872 335.00 348.00 344.24 168 1 Round, top inside round 6 28,405 275.43 304.00 293.94 168 3 Round, top inside round 11 131,797 303.00 314.00 307.29 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 8,268 287.00 305.66 295.08 171B 3 Round, outside round 11 57,535 323.00 370.00 341.85 171C 3 Round, eye of round (IM) 9 21,699 344.29 375.00 350.64 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 12,914 471.00 543.00 503.25 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 40 25,839 484.25 540.00 505.21 184 1 Loin, top butt, bnls, heavy 4 2,563 321.00 345.00 324.36 184 3 Loin, top butt, boneless 12 37,635 346.00 382.28 362.29 185A 4 Loin, bottom sirloin, flap 6 4,412 432.00 520.00 479.31 185B 1 Loin, ball-tip, bnls, heavy 8 17,242 298.00 345.00 335.18 185C 1 Loin, sirloin, tri-tip (IM) 7 46,006 354.07 378.07 375.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 29,357 979.00 1045.00 1000.67 191A 4 Loin, butt tender, trimmed 5 5,539 990.00 1048.75 995.28 193 4 Flank, flank steak (IM) 12 19,923 490.00 558.00 496.52 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 94,319 117.62 201.00 128.06 121D 4 Plate, Inside Skirt (IM) 17 63,209 444.07 474.66 461.35 121C 4 Plate, Outside Skirt (IM) 30 40,951 528.00 616.00 557.66 121E 6 Outside Skirt, pld (IM) 3 13,140 740.00 800.00 744.31

Cap, Wedge Meat & (IM) Lean 32 104,611 355.00 386.00 360.81

Pectoral Meat 17 40,342 355.00 400.00 361.63 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 83,141 235.39 273.80 261.84 Ground Beef 75% Ground Beef 81% 15 90,109 270.00 309.28 279.31 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 14 259,377 301.50 321.00 314.30 Ground Beef Round 85% 5 9,047 343.00 355.00 351.86 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% Blended Ground Beef 81% 34 59,080 265.25 308.90 281.58 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 23 692,113 131.00 145.00 139.43 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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