USDA Boxed Beef Cutout Closing Prices for January 14

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: 263.81 253.68 Change from prior day: 2.18 2.00 ------------------------------------------------------------------------------- Choice/Select spread: 10.13

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 344.27 314.95

Primal Chuck 237.21 234.52

Primal Round 252.09 251.57

Primal Loin 319.20 292.73

Primal Brisket 238.18 239.16

Primal Short Plate 188.83 188.38

Primal Flank 145.83 138.03 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/13 58 33 18 20 128 261.63 251.68 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 256.90 247.55 -------------------------------------------------------------------------------- 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 67.86 loads 2,714,578 pounds

Select Cuts 34.24 loads 1,369,492 pounds

Trimmings 9.82 loads 392,606 pounds

Ground Beef 38.18 load 1,527,303 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 50 272,203 575.00 635.00 589.19 112A 3 Rib, ribeye, bnls, light 28 54,580 645.00 736.00 675.46 112A 3 Rib, ribeye, bnls, heavy 89 155,144 639.87 729.00 660.67 113C 1 Chuck, semi-bnls, neck/off 16 75,214 268.00 305.75 282.47 114 1 Chuck, shoulder clod 7 10,247 283.00 311.00 299.00 114A 3 Chuck, shoulder clod, trmd 52 182,054 288.91 334.75 317.17 114D 3 Chuck, clod, top blade 7 36,919 332.83 350.00 343.86 114E 3 Chuck, clod, arm roast 7 20,656 395.00 430.00 404.27 114F 5 Chuck, clod tender (IM) 20 17,136 390.00 410.00 398.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 176,459 325.00 360.00 344.23 116B 1 Chuck, chuck tender (IM) 56 52,144 328.39 347.00 336.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 123,336 350.00 378.00 363.36 120A 3 Brisket, point/off, bnls 19 8,185 594.62 615.00 612.42 123A 3 Short Plate, short rib 28 39,006 560.00 626.75 580.05 130 4 Chuck, short rib 46 38,564 333.00 390.00 375.85 160 1 Round, bone-in 3 3,086 305.00 312.75 305.91 161 1 Round, boneless 6 3,890 305.00 322.75 310.75

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 86,584 336.31 355.75 342.36 168 1 Round, top inside round 55 71,107 288.00 307.00 293.20 168 3 Round, top inside round 19 92,874 298.00 314.00 303.32 169 5 Round, top inside, denuded 21 36,157 345.00 365.00 358.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 8,554 292.00 315.00 293.88 171B 3 Round, outside round 65 63,747 337.00 372.00 349.93 171C 3 Round, eye of round (IM) 47 52,929 345.27 377.75 359.86 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 54,662 551.48 600.00 589.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 15,860 533.00 599.00 562.93 180 3 Loin, strip, bnls, 0x1 72 84,926 623.50 667.00 646.00 184 1 Loin, top butt, bnls, heavy 17 11,969 355.00 392.75 366.70 184 3 Loin, top butt, boneless 45 154,260 360.00 410.00 388.64 185A 4 Loin, bottom sirloin, flap 44 38,021 458.00 510.00 481.21 185B 1 Loin, ball-tip, bnls, heavy 41 50,122 320.00 345.00 335.98 185C 1 Loin, sirloin, tri-tip (IM) 16 16,981 369.00 407.75 373.64 185D 4 Loin, tri-tip, pld (IM) 29 13,280 489.00 551.00 504.28 189A 4 Loin, tndrloin, trmd, heavy 76 184,514 1000.00 1154.00 1016.12 191A 4 Loin, butt tender, trimmed 5 5,999 1025.00 1050.00 1029.06 193 4 Flank, flank steak (IM) 19 27,029 515.00 565.00 553.05 ------------------------------------------------------------------------------- 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 10 11,740 516.00 558.00 527.51 112A 3 Rib, ribeye, bnls, light 23 38,482 590.00 676.00 612.55 112A 3 Rib, ribeye, bnls, heavy 42 75,576 580.00 657.75 602.36 113C 1 Chuck, semi-bnls, neck/off 7 24,145 290.00 306.00 294.94 114 1 Chuck, shoulder clod 7 39,526 280.00 311.91 284.07 114A 3 Chuck, shoulder clod, trmd 12 58,819 291.00 325.00 306.94 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 5,989 385.00 416.24 406.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 100,799 325.00 360.00 338.48 116B 1 Chuck, chuck tender (IM) 10 20,943 333.00 349.00 336.85

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 9,229 360.00 365.00 364.21 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 11,565 330.00 385.00 358.48 160 1 Round, bone-in 161 1 Round, boneless 7 4,826 295.43 315.00 314.51

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 19,203 338.00 353.98 342.39 168 1 Round, top inside round 17 36,076 280.00 305.00 297.66 168 3 Round, top inside round 20 91,804 291.00 314.50 308.42 169 5 Round, top inside, denuded 5 3,707 360.00 367.75 360.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 8,321 283.30 302.00 288.01 171B 3 Round, outside round 20 79,443 324.00 360.00 345.02 171C 3 Round, eye of round (IM) 24 51,396 344.88 375.00 359.34 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 41,704 454.00 530.00 480.67 175 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 23 26,452 507.00 550.00 525.87 184 1 Loin, top butt, bnls, heavy 8 11,200 340.00 354.00 342.68 184 3 Loin, top butt, boneless 29 117,237 340.00 372.75 349.92 185A 4 Loin, bottom sirloin, flap 4 19,518 472.00 523.00 473.58 185B 1 Loin, ball-tip, bnls, heavy 10 10,994 319.75 335.00 326.44 185C 1 Loin, sirloin, tri-tip (IM) 6 21,057 354.17 379.00 369.17 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 15,237 1000.00 1040.00 1019.45 191A 4 Loin, butt tender, trimmed 6 4,150 990.00 1050.00 1036.88 193 4 Flank, flank steak (IM) 3 2,115 513.00 560.00 526.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 57,469 122.46 204.00 129.40 121D 4 Plate, Inside Skirt (IM) 22 42,173 444.32 475.00 460.39 121C 4 Plate, Outside Skirt (IM) 23 32,639 550.00 612.75 574.48 121E 6 Outside Skirt, pld (IM) 11 31,377 740.00 860.00 771.55

Cap, Wedge Meat & (IM) Lean 39 190,460 343.00 400.00 353.73

Pectoral Meat 43 47,393 351.00 415.00 372.60 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 129,673 247.69 273.00 263.63 Ground Beef 75% Ground Beef 81% 55 196,879 269.00 315.00 285.14 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 40 84,041 350.00 391.50 388.78 Ground Beef Chuck 80% 49 354,136 304.71 345.00 320.00 Ground Beef Round 85% 25 93,295 344.00 365.00 356.96 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% Blended Ground Beef 81% 19 255,265 279.10 311.00 288.07 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 10 392,606 140.00 150.00 143.31 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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