USDA Boxed Beef Cutout Closing Prices for January 19

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: 259.42 249.85 Change from prior day: (1.03) (0.99) ------------------------------------------------------------------------------- Choice/Select spread: 9.57

Total Load Count (Cuts, Trimmings, Grids): 112 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 338.54 315.25

Primal Chuck 230.44 227.98

Primal Round 245.16 241.46

Primal Loin 319.12 293.43

Primal Brisket 232.98 237.47

Primal Short Plate 189.35 188.90

Primal Flank 147.49 144.98 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/16 73 26 10 32 141 260.45 250.84 01/15 55 23 5 17 100 262.88 254.07 01/14 68 34 10 38 150 263.81 253.68 01/13 58 33 18 20 128 261.63 251.68 01/12 84 31 7 37 158 258.78 250.38 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 261.51 252.13 -------------------------------------------------------------------------------- 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 66.03 loads 2,641,148 pounds

Select Cuts 22.56 loads 902,431 pounds

Trimmings 5.97 loads 238,730 pounds

Ground Beef 17.87 load 714,837 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 34 249,688 568.00 635.00 572.39 112A 3 Rib, ribeye, bnls, light 17 96,585 607.85 730.50 675.47 112A 3 Rib, ribeye, bnls, heavy 24 26,954 638.00 712.59 656.66 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 17 68,977 265.49 315.00 294.75 114A 3 Chuck, shoulder clod, trmd 15 138,979 290.96 326.13 305.67 114D 3 Chuck, clod, top blade 8 8,197 338.00 350.00 346.59 114E 3 Chuck, clod, arm roast 23 62,449 331.80 409.00 366.28 114F 5 Chuck, clod tender (IM) 16 8,458 393.00 420.50 402.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 167,637 312.83 361.60 337.74 116B 1 Chuck, chuck tender (IM) 11 32,325 316.02 345.75 331.14

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 27 132,822 350.00 380.00 358.26 120A 3 Brisket, point/off, bnls 4 11,658 584.26 593.40 587.31 123A 3 Short Plate, short rib 26 74,498 479.00 632.50 557.72 130 4 Chuck, short rib 19 49,907 283.00 390.00 323.11 160 1 Round, bone-in 4 9,032 305.00 350.50 339.29 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 90,391 335.97 353.00 339.96 168 1 Round, top inside round 16 54,930 271.47 309.40 291.41 168 3 Round, top inside round 26 205,632 280.00 312.75 289.85 169 5 Round, top inside, denuded 19 89,326 338.76 359.00 342.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,267 290.84 321.50 294.39 171B 3 Round, outside round 44 215,554 313.00 367.01 332.90 171C 3 Round, eye of round (IM) 37 91,876 342.00 388.00 357.43 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 76,925 548.63 609.00 563.59 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 38 103,954 600.00 671.42 623.43 184 1 Loin, top butt, bnls, heavy 6 4,364 363.00 395.00 376.71 184 3 Loin, top butt, boneless 15 52,015 375.52 406.25 390.84 185A 4 Loin, bottom sirloin, flap 31 87,977 474.00 515.00 502.57 185B 1 Loin, ball-tip, bnls, heavy 12 54,626 334.10 354.00 340.33 185C 1 Loin, sirloin, tri-tip (IM) 7 11,483 377.99 400.00 388.97 185D 4 Loin, tri-tip, pld (IM) 6 5,870 503.00 529.45 521.77 189A 4 Loin, tndrloin, trmd, heavy 37 82,245 980.00 1137.50 1028.92 191A 4 Loin, butt tender, trimmed 6 5,512 1000.94 1030.00 1004.51 193 4 Flank, flank steak (IM) 17 15,606 528.00 585.60 548.00 ------------------------------------------------------------------------------- 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 2,419 534.81 560.75 544.89 112A 3 Rib, ribeye, bnls, light 9 22,680 577.00 682.25 605.94 112A 3 Rib, ribeye, bnls, heavy 20 48,492 591.00 654.25 596.69 113C 1 Chuck, semi-bnls, neck/off 3 5,467 281.00 304.85 290.72 114 1 Chuck, shoulder clod 7 17,109 278.00 315.00 288.15 114A 3 Chuck, shoulder clod, trmd 4 8,841 300.20 318.00 308.83 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 3,910 380.00 420.00 383.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 65,256 314.33 350.00 328.05 116B 1 Chuck, chuck tender (IM) 8 32,329 319.78 342.00 327.88

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 8,714 348.29 368.00 352.07 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 11,216 283.00 331.00 285.94 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 17,376 327.00 327.00 327.00 168 1 Round, top inside round 6 8,801 274.33 300.00 286.61 168 3 Round, top inside round 19 129,496 282.00 315.90 292.99 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 20,122 282.00 299.00 284.04 171B 3 Round, outside round 13 98,682 313.05 372.00 319.03 171C 3 Round, eye of round (IM) 9 40,066 342.00 380.00 355.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 27,713 480.50 511.19 491.40 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 21 38,418 498.00 534.30 511.74 184 1 Loin, top butt, bnls, heavy 8 9,737 331.00 354.00 343.37 184 3 Loin, top butt, boneless 5 7,252 360.00 375.00 369.35 185A 4 Loin, bottom sirloin, flap 3 4,512 430.00 480.00 449.53 185B 1 Loin, ball-tip, bnls, heavy 7 33,640 315.44 350.00 337.17 185C 1 Loin, sirloin, tri-tip (IM) 6 9,175 381.00 385.00 384.30 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 26,237 988.00 1050.00 998.29 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 7,425 526.00 565.00 542.64 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 22,258 119.53 201.00 192.21 121D 4 Plate, Inside Skirt (IM) 16 48,937 449.80 485.00 458.01 121C 4 Plate, Outside Skirt (IM) 20 25,419 545.00 611.00 565.44 121E 6 Outside Skirt, pld (IM) 6 13,893 740.00 860.00 748.92

Cap, Wedge Meat & (IM) Lean 40 173,704 335.00 400.00 349.14

Pectoral Meat 20 87,776 341.00 415.00 356.18 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 216,498 235.00 279.00 250.13 Ground Beef 75% 0 0 Ground Beef 81% 20 176,375 265.00 300.00 273.14 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 5,629 378.00 389.98 383.14 Ground Beef Chuck 80% 9 40,039 298.00 335.00 312.87 Ground Beef Round 85% 6 14,406 340.00 355.00 343.36 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% 10 93,440 270.25 298.00 291.18 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 10 236,700 142.25 150.00 145.81 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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