USDA Boxed Beef Cutout Closing Prices for January 21

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: 257.19 248.41 Change from prior day: (1.05) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 8.79

Total Load Count (Cuts, Trimmings, Grids): 193 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 336.32 317.83

Primal Chuck 231.71 228.76

Primal Round 237.79 234.93

Primal Loin 315.40 292.46

Primal Brisket 235.66 232.38

Primal Short Plate 188.96 188.51

Primal Flank 147.30 144.53 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/20 77 48 9 27 162 258.24 248.83 01/19 66 23 6 18 112 259.42 249.85 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 260.96 251.45 -------------------------------------------------------------------------------- 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 90.78 loads 3,631,058 pounds

Select Cuts 57.98 loads 2,319,210 pounds

Trimmings 21.56 loads 862,447 pounds

Ground Beef 22.89 load 915,410 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 40 59,689 515.00 635.00 584.10 112A 3 Rib, ribeye, bnls, light 30 112,770 634.00 714.75 650.44 112A 3 Rib, ribeye, bnls, heavy 92 96,999 631.00 700.00 648.29 113C 1 Chuck, semi-bnls, neck/off 14 86,258 260.00 305.00 278.70 114 1 Chuck, shoulder clod 14 32,906 268.00 316.98 282.56 114A 3 Chuck, shoulder clod, trmd 63 257,336 292.00 326.00 304.22 114D 3 Chuck, clod, top blade 5 16,825 323.25 348.00 336.60 114E 3 Chuck, clod, arm roast 4 8,357 390.00 430.00 398.89 114F 5 Chuck, clod tender (IM) 18 13,766 393.90 421.00 401.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 76 192,805 297.05 359.00 329.22 116B 1 Chuck, chuck tender (IM) 31 45,340 315.00 346.00 326.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 66 134,462 349.47 385.50 360.22 120A 3 Brisket, point/off, bnls 11 2,879 620.00 650.16 624.58 123A 3 Short Plate, short rib 26 41,821 399.39 631.25 558.16 130 4 Chuck, short rib 46 22,069 312.00 390.00 358.97 160 1 Round, bone-in 4 4,203 301.50 310.00 306.06 161 1 Round, boneless 5 1,689 300.00 320.00 316.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 51 34,861 324.99 350.00 339.99 168 1 Round, top inside round 62 438,267 261.00 305.00 267.36 168 3 Round, top inside round 47 724,678 269.00 307.00 272.55 169 5 Round, top inside, denuded 14 25,414 307.00 356.43 332.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 13,348 274.00 303.59 278.88 171B 3 Round, outside round 53 178,567 305.00 357.00 320.91 171C 3 Round, eye of round (IM) 53 60,615 345.00 380.00 358.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 26,362 550.00 615.00 574.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 14,171 565.00 630.00 572.75 180 3 Loin, strip, bnls, 0x1 64 56,484 606.00 670.64 636.36 184 1 Loin, top butt, bnls, heavy 11 5,542 378.75 397.75 381.88 184 3 Loin, top butt, boneless 62 28,586 379.56 412.75 395.26 185A 4 Loin, bottom sirloin, flap 55 100,449 478.00 558.00 502.04 185B 1 Loin, ball-tip, bnls, heavy 25 36,368 330.00 360.25 351.76 185C 1 Loin, sirloin, tri-tip (IM) 13 55,166 373.00 410.00 386.29 185D 4 Loin, tri-tip, pld (IM) 10 6,085 511.00 530.00 525.40 189A 4 Loin, tndrloin, trmd, heavy 64 246,463 975.00 1135.50 986.76 191A 4 Loin, butt tender, trimmed 3 1,966 997.00 1050.00 1021.13 193 4 Flank, flank steak (IM) 22 19,768 534.00 594.50 555.86 ------------------------------------------------------------------------------- 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 10 14,513 510.00 567.00 523.84 112A 3 Rib, ribeye, bnls, light 21 33,944 572.61 668.00 615.69 112A 3 Rib, ribeye, bnls, heavy 35 54,275 571.00 650.00 610.25 113C 1 Chuck, semi-bnls, neck/off 14 101,229 260.00 305.00 278.26 114 1 Chuck, shoulder clod 10 91,940 263.00 310.00 275.78 114A 3 Chuck, shoulder clod, trmd 10 53,630 291.23 315.00 303.53 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 13 7,319 400.00 420.00 410.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 107,191 304.00 350.00 316.26 116B 1 Chuck, chuck tender (IM) 9 22,542 310.00 350.00 321.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 108,967 353.05 375.00 356.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 18,807 389.39 545.00 431.91 130 4 Chuck, short rib 4 4,008 330.00 385.00 346.87 160 1 Round, bone-in 161 1 Round, boneless 7 6,425 299.00 320.00 312.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 94,857 312.65 350.00 319.70 168 1 Round, top inside round 33 284,568 261.00 297.00 266.98 168 3 Round, top inside round 36 437,082 269.25 310.00 274.96 169 5 Round, top inside, denuded 7 31,381 311.00 347.75 318.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 54,299 280.00 301.00 280.17 171B 3 Round, outside round 14 28,764 307.00 340.00 331.29 171C 3 Round, eye of round (IM) 17 31,505 340.45 370.00 353.31 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 23,587 485.60 510.00 495.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 36 86,785 498.00 525.00 505.38 184 1 Loin, top butt, bnls, heavy 12 56,081 310.92 350.00 318.93 184 3 Loin, top butt, boneless 21 75,438 335.00 377.75 349.05 185A 4 Loin, bottom sirloin, flap 7 33,502 474.00 500.00 483.39 185B 1 Loin, ball-tip, bnls, heavy 13 12,836 351.00 360.00 358.74 185C 1 Loin, sirloin, tri-tip (IM) 9 52,912 355.00 390.00 372.50 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 25,607 985.00 1050.00 1016.58 191A 4 Loin, butt tender, trimmed 5 4,398 990.00 1050.00 1006.77 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 45,835 110.00 200.00 146.23 121D 4 Plate, Inside Skirt (IM) 16 21,727 448.00 480.00 454.58 121C 4 Plate, Outside Skirt (IM) 20 46,295 519.00 615.50 542.55 121E 6 Outside Skirt, pld (IM) 7 13,939 715.00 860.00 730.86

Cap, Wedge Meat & (IM) Lean 47 388,140 324.00 400.00 332.97

Pectoral Meat 37 81,272 334.00 415.50 356.33 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 36 171,022 235.00 281.00 252.23 Ground Beef 75% Ground Beef 81% 48 140,585 260.00 300.00 279.33 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 30 73,765 370.00 391.50 388.69 Ground Beef Chuck 80% 35 102,619 265.00 319.00 315.12 Ground Beef Round 85% 34 130,810 345.00 352.00 350.42 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% 0 0 Blended Ground Beef 81% 16 137,065 270.25 315.00 285.79 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 22 576,847 139.00 151.00 143.44 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE