USDA Boxed Beef Cutout Midday 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 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: 260.39 251.31 Change from prior day: 1.61 0.93 ------------------------------------------------------------------------------- Choice/Select spread: 9.08

Total Load Count (Cuts, Trimmings, Grids): 73 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.25 313.34

Primal Chuck 234.49 230.91

Primal Round 248.68 247.91

Primal Loin 315.33 292.18

Primal Brisket 236.55 238.15

Primal Short Plate 187.05 186.59

Primal Flank 141.64 137.86 -------------------------------------------------------------------------------- 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 30.58 loads 1,223,368 pounds

Select Cuts 17.34 loads 693,575 pounds

Trimmings 10.86 loads 434,596 pounds

Ground Beef 13.75 load 550,111 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 8 33,192 594.00 647.75 618.92 112A 3 Rib, ribeye, bnls, light 10 11,077 675.00 730.00 700.48 112A 3 Rib, ribeye, bnls, heavy 17 20,709 630.94 678.00 655.13 113C 1 Chuck, semi-bnls, neck/off 3 2,876 279.36 300.09 286.45 114 1 Chuck, shoulder clod 12 72,024 294.35 320.00 299.85 114A 3 Chuck, shoulder clod, trmd 13 30,810 293.36 336.28 319.17 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 5,532 384.57 403.00 394.54 114F 5 Chuck, clod tender (IM) 17 29,797 388.00 420.00 404.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 135,158 319.34 365.00 341.48 116B 1 Chuck, chuck tender (IM) 7 9,940 318.00 345.00 334.56

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 56,762 351.00 385.00 356.21 120A 3 Brisket, point/off, bnls 3 4,635 574.00 604.25 583.38 123A 3 Short Plate, short rib 9 10,672 575.00 640.25 617.08 130 4 Chuck, short rib 14 20,547 337.36 390.00 353.06 160 1 Round, bone-in 0 0 161 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 27 109,976 330.36 355.00 343.40 168 1 Round, top inside round 18 57,291 286.65 312.00 300.18 168 3 Round, top inside round 8 70,747 295.00 315.00 307.87 169 5 Round, top inside, denuded 3 4,626 345.00 365.00 359.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 69,550 329.81 365.00 345.86 171C 3 Round, eye of round (IM) 12 11,014 345.00 366.25 355.83 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 48,141 555.22 600.00 557.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 4,920 572.00 580.00 574.88 180 3 Loin, strip, bnls, 0x1 24 69,624 601.00 674.41 621.89 184 1 Loin, top butt, bnls, heavy 13 15,263 340.00 393.27 353.34 184 3 Loin, top butt, boneless 8 4,207 379.00 413.00 394.02 185A 4 Loin, bottom sirloin, flap 23 62,439 438.66 515.00 474.15 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 6 5,000 364.35 375.00 368.89 185D 4 Loin, tri-tip, pld (IM) 4 6,036 486.00 518.00 507.21 189A 4 Loin, tndrloin, trmd, heavy 22 91,439 994.00 1136.00 1026.97 191A 4 Loin, butt tender, trimmed 5 19,081 1010.81 1027.41 1014.45 193 4 Flank, flank steak (IM) 10 10,104 525.00 555.00 535.00 ------------------------------------------------------------------------------- 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 8,436 507.75 563.00 517.80 112A 3 Rib, ribeye, bnls, light 6 121,696 577.00 641.75 578.47 112A 3 Rib, ribeye, bnls, heavy 28 32,785 578.00 652.50 591.86 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 4 14,794 292.00 303.00 298.36 114A 3 Chuck, shoulder clod, trmd 4 11,634 300.00 325.00 310.31 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 10 8,957 389.82 419.00 400.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 68,692 317.65 350.00 342.25 116B 1 Chuck, chuck tender (IM) 3 5,532 315.59 345.00 338.54

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 3 7,151 447.33 540.75 468.06 130 4 Chuck, short rib 4 24,369 330.00 356.00 331.41 160 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 6 5,140 335.00 348.00 340.89 168 1 Round, top inside round 5 28,327 285.36 304.00 293.99 168 3 Round, top inside round 5 76,678 303.00 314.00 308.36 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 23,320 323.00 370.00 345.07 171C 3 Round, eye of round (IM) 5 14,507 344.29 375.00 348.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 11,516 471.00 543.00 505.09 175 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 32 20,879 484.25 540.00 502.14 184 1 Loin, top butt, bnls, heavy 4 2,563 321.00 345.00 324.36 184 3 Loin, top butt, boneless 10 36,829 346.00 382.28 362.55 185A 4 Loin, bottom sirloin, flap 6 4,412 432.00 520.00 479.31 185B 1 Loin, ball-tip, bnls, heavy 5 14,097 311.00 345.00 335.98 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 27,069 979.00 1045.00 1001.53 191A 4 Loin, butt tender, trimmed 4 5,366 990.00 1048.75 995.45 193 4 Flank, flank steak (IM) 9 17,863 490.00 538.82 491.90 ------------------------------------------------------------------------------- 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) 9 8,771 444.07 474.66 464.75 121C 4 Plate, Outside Skirt (IM) 17 28,060 528.00 616.00 550.79 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 22 50,125 356.00 386.00 364.91

Pectoral Meat 12 23,859 358.00 400.00 363.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 69,423 235.43 273.80 264.69 Ground Beef 75% Ground Beef 81% 12 46,726 272.00 309.28 286.68 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 10 236,512 305.00 321.00 314.65 Ground Beef Round 85% 3 7,557 346.00 355.00 353.44 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% 9 27,720 281.00 308.90 286.90 Blended Ground Beef 85% 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 13 413,596 131.00 142.50 138.14 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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