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USDA Boxed Beef Cutout Midday Prices for February 1

February 1 (Bloomberg) -- 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: 184.27 178.06 Change from prior day: 1.04 (0.02) ------------------------------------------------------------------------------- Choice/Select spread: 6.21

Total Load Count (Cuts, Trimmings, Grids): 151 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 254.61 249.59 Primal Chuck 156.87 155.95 Primal Round 167.42 166.10 Primal Loin 240.15 215.65 Primal Brisket 141.88 140.95 Primal Short Plate 138.05 141.65 Primal Flank 110.39 107.56 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/31 110 50 39 27 226 183.23 178.08 01/30 85 50 20 24 179 182.88 178.68 01/27 64 32 29 16 140 184.13 179.22 01/26 85 39 29 24 176 184.62 179.87 01/25 104 51 48 53 255 184.85 179.41 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.94 179.05 -------------------------------------------------------------------------------- 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 67.30 loads 2,691,913 pounds Select Cuts 41.67 loads 1,666,715 pounds Trimmings 5.45 loads 218,075 pounds Ground Beef 36.46 load 1,458,527 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 13 11,042 495.00 505.00 497.04 112A 3 Rib, ribeye, bnls, light 14 13,268 545.25 575.00 569.81 112A 3 Rib, ribeye, bnls, heavy 53 54,169 522.00 559.86 539.08 113C 1 Chuck, semi-bnls, neck/off 7 7,980 201.00 218.00 205.02 114 1 Chuck, shoulder clod 18 175,262 195.00 203.00 199.29 114A 3 Chuck, shoulder clod, trmd 24 67,130 207.00 219.00 213.00 114D 3 Chuck, clod, top blade 5 10,458 240.50 275.50 245.11 114E 3 Chuck, clod, arm roast 5 5,063 250.00 275.00 258.67 114F 5 Chuck, clod tender (IM) 18 13,956 300.23 374.90 346.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 282,930 220.00 240.00 221.91 116B 1 Chuck, chuck tender (IM) 31 66,649 211.00 227.50 213.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 54 348,969 208.00 221.00 211.90 120A 3 Brisket, point/off, bnls 22 12,064 319.02 373.75 341.57 123A 3 Short Plate, short rib 20 23,913 305.00 360.00 335.37 130 4 Chuck, short rib 29 17,936 210.00 260.00 220.40 160 1 Round, bone-in 5 3,058 204.85 217.00 208.68 161 1 Round, boneless 4 1,670 222.15 225.10 223.26

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 173,701 220.00 240.00 224.11 168 1 Round, top inside round 41 260,134 200.00 219.00 205.44 168 3 Round, top inside round 18 94,638 215.00 232.50 218.03 169 5 Round, top inside, denuded 19 16,877 250.00 263.00 251.95

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 6,035 195.00 215.00 209.14 171B 3 Round, outside round 44 127,272 204.45 241.60 218.09 171C 3 Round, eye of round (IM) 36 43,842 235.98 255.00 245.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 23,134 446.00 470.25 453.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 20 11,356 425.55 450.90 436.38 180 3 Loin, strip, bnls, 0x1 50 98,101 485.00 518.00 496.09 184 1 Loin, top butt, bnls, heavy 20 16,539 280.00 296.00 285.18 184 3 Loin, top butt, boneless 17 55,550 285.00 320.00 292.23 185A 4 Loin, bottom sirloin, flap 29 44,743 349.84 370.00 359.33 185B 1 Loin, ball-tip, bnls, heavy 28 21,080 240.00 250.00 245.65 185C 1 Loin, sirloin, tri-tip (IM) 21 174,088 265.00 295.00 291.34 185D 4 Loin, tri-tip, pld (IM) 10 18,946 385.00 415.25 390.01 189A 4 Loin, tndrloin, trmd, heavy 35 43,570 826.00 863.00 844.52 191A 4 Loin, butt tender, trimmed 8 30,430 820.00 850.00 830.33 193 4 Flank, flank steak (IM) 13 16,440 382.17 425.00 400.33 ------------------------------------------------------------------------------- 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 17 62,562 460.06 487.00 471.53 112A 3 Rib, ribeye, bnls, light 18 44,047 530.50 560.00 540.82 112A 3 Rib, ribeye, bnls, heavy 22 50,117 529.00 541.00 535.50 113C 1 Chuck, semi-bnls, neck/off 8 23,807 198.00 218.00 204.52 114 1 Chuck, shoulder clod 12 21,243 197.61 208.75 200.09 114A 3 Chuck, shoulder clod, trmd 14 35,803 206.00 218.75 210.48 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 7,839 286.00 313.00 290.86 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 213,965 223.00 238.45 226.14 116B 1 Chuck, chuck tender (IM) 19 20,024 209.00 217.25 212.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 35,860 207.80 215.30 210.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 6,960 280.25 334.00 282.99 130 4 Chuck, short rib 17 13,564 202.65 220.00 211.38 160 1 Round, bone-in 161 1 Round, boneless 6 9,596 222.00 227.80 224.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 18,918 225.00 230.30 226.69 168 1 Round, top inside round 19 74,528 205.00 215.00 206.50 168 3 Round, top inside round 12 106,148 213.00 220.00 215.91 169 5 Round, top inside, denuded 6 4,913 250.00 262.00 251.85

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 92,393 205.00 228.00 216.75 171C 3 Round, eye of round (IM) 24 59,982 234.00 256.00 245.35 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 51,519 389.00 402.65 398.42 175 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 20 16,810 360.00 394.00 383.80 184 1 Loin, top butt, bnls, heavy 36 186,010 235.00 247.00 236.40 184 3 Loin, top butt, boneless 23 44,483 248.00 263.00 255.72 185A 4 Loin, bottom sirloin, flap 8 11,747 340.00 360.50 342.92 185B 1 Loin, ball-tip, bnls, heavy 7 6,316 230.00 240.00 238.73 185C 1 Loin, sirloin, tri-tip (IM) 5 25,700 285.15 295.00 289.62 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 17,286 796.17 845.00 833.17 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 25,851 374.84 415.25 378.74 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 5,386 98.50 111.76 102.51 121D 4 Plate, Inside Skirt (IM) 10 15,181 327.50 344.00 335.70 121C 4 Plate, Outside Skirt (IM) 15 20,288 429.12 456.42 442.95 121E 6 Outside Skirt, pld (IM) 9 4,932 605.00 653.00 615.14

Cap, Wedge Meat & (IM) Lean 54 129,318 227.50 255.00 236.70

Pectoral Meat 28 39,238 270.00 302.63 277.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 52 487,056 161.00 181.30 163.67 Ground Beef 75% Ground Beef 81% 63 264,216 181.66 203.00 192.78 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 36 107,597 250.00 270.00 255.39 Ground Beef Chuck 80% 48 196,180 180.00 205.00 193.07 Ground Beef Round 85% 41 135,363 205.18 227.00 213.48 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% 7 49,503 194.60 205.00 202.44 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 200,575 97.00 101.00 99.41 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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