USDA Boxed Beef Cutout Closing Prices for February 3

February 3 (Bloomberg) -- 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: 183.12 178.08 Change from prior day: (0.07) (0.45) ------------------------------------------------------------------------------- Choice/Select spread: 5.04

Total Load Count (Cuts, Trimmings, Grids): 184 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 252.48 247.84 Primal Chuck 156.03 155.30 Primal Round 164.53 164.61 Primal Loin 240.11 218.78 Primal Brisket 141.24 141.38 Primal Short Plate 137.96 141.62 Primal Flank 111.52 109.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/02 149 55 49 35 288 183.19 178.53 02/01 123 63 24 49 258 184.27 178.68 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.54 178.64 -------------------------------------------------------------------------------- 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 102.26 loads 4,090,442 pounds Select Cuts 41.36 loads 1,654,209 pounds Trimmings 11.54 loads 461,721 pounds Ground Beef 28.69 load 1,147,709 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 21 153,789 446.00 505.20 484.98 112A 3 Rib, ribeye, bnls, light 6 11,573 537.50 566.45 551.11 112A 3 Rib, ribeye, bnls, heavy 48 80,081 535.00 567.00 547.80 113C 1 Chuck, semi-bnls, neck/off 8 72,726 192.46 218.00 205.86 114 1 Chuck, shoulder clod 5 18,242 195.00 210.00 199.30 114A 3 Chuck, shoulder clod, trmd 32 220,199 202.46 218.00 206.50 114D 3 Chuck, clod, top blade 6 7,803 230.00 273.75 250.60 114E 3 Chuck, clod, arm roast 10 16,346 240.48 265.00 243.24 114F 5 Chuck, clod tender (IM) 14 25,182 300.00 375.00 315.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 346,758 219.00 236.00 227.70 116B 1 Chuck, chuck tender (IM) 23 61,985 214.00 227.52 217.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 180,677 205.00 218.39 209.92 120A 3 Brisket, point/off, bnls 9 8,019 334.70 340.25 338.23 123A 3 Short Plate, short rib 13 40,477 273.46 386.00 301.73 130 4 Chuck, short rib 18 40,500 204.20 235.33 213.74 160 1 Round, bone-in 5 4,185 211.00 220.00 215.99 161 1 Round, boneless 8 10,647 217.00 225.54 219.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 242,582 224.00 250.00 227.77 168 1 Round, top inside round 44 599,238 204.00 217.99 205.34 168 3 Round, top inside round 28 249,129 212.50 228.00 216.41 169 5 Round, top inside, denuded 12 33,818 250.00 258.00 251.99

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 9,902 208.00 213.00 208.97 171B 3 Round, outside round 46 164,460 205.00 230.00 215.86 171C 3 Round, eye of round (IM) 34 134,434 223.50 255.00 237.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 28 104,421 449.74 486.50 456.96 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 33,194 440.00 458.00 443.18 180 3 Loin, strip, bnls, 0x1 39 179,037 478.00 520.00 496.04 184 1 Loin, top butt, bnls, heavy 10 16,592 283.00 296.00 286.33 184 3 Loin, top butt, boneless 31 136,864 287.00 325.00 298.00 185A 4 Loin, bottom sirloin, flap 30 67,241 350.00 375.00 367.70 185B 1 Loin, ball-tip, bnls, heavy 25 147,012 241.50 277.00 270.08 185C 1 Loin, sirloin, tri-tip (IM) 14 37,410 280.00 310.00 293.42 185D 4 Loin, tri-tip, pld (IM) 6 6,221 385.33 407.00 387.41 189A 4 Loin, tndrloin, trmd, heavy 40 277,729 832.00 859.34 836.02 191A 4 Loin, butt tender, trimmed 5 12,892 816.00 832.00 825.70 193 4 Flank, flank steak (IM) 10 8,652 400.00 416.00 409.83 ------------------------------------------------------------------------------- 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 7 9,245 464.00 487.00 477.16 112A 3 Rib, ribeye, bnls, light 11 16,471 524.00 570.00 552.93 112A 3 Rib, ribeye, bnls, heavy 16 87,516 509.00 540.50 512.76 113C 1 Chuck, semi-bnls, neck/off 12 71,158 192.46 208.12 203.50 114 1 Chuck, shoulder clod 5 11,533 199.00 206.50 199.91 114A 3 Chuck, shoulder clod, trmd 16 46,279 204.00 218.00 209.85 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 130,291 216.00 235.00 223.82 116B 1 Chuck, chuck tender (IM) 10 19,734 204.00 225.00 213.81

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 22,337 209.50 215.00 210.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 206,759 241.00 386.00 249.66 130 4 Chuck, short rib 8 18,527 203.00 260.50 211.77 160 1 Round, bone-in 161 1 Round, boneless 4 6,591 218.00 223.75 221.85

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 6 31,763 226.10 230.00 229.21 168 1 Round, top inside round 4 32,632 201.00 208.00 206.46 168 3 Round, top inside round 9 23,002 211.00 227.00 215.91 169 5 Round, top inside, denuded 5 3,716 251.00 259.50 254.08

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 46,064 195.00 215.00 196.38 171B 3 Round, outside round 11 65,520 206.00 220.00 211.52 171C 3 Round, eye of round (IM) 17 28,224 225.00 255.00 240.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 119,177 399.20 426.00 405.01 175 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 23 75,358 385.00 414.39 399.97 184 1 Loin, top butt, bnls, heavy 16 43,948 236.98 260.00 242.67 184 3 Loin, top butt, boneless 20 158,549 244.00 270.25 254.93 185A 4 Loin, bottom sirloin, flap 5 63,227 360.00 375.00 363.08 185B 1 Loin, ball-tip, bnls, heavy 11 20,504 240.00 250.00 246.99 185C 1 Loin, sirloin, tri-tip (IM) 5 14,721 278.00 300.00 287.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 9,146 807.00 850.20 836.14 191A 4 Loin, butt tender, trimmed 4 14,318 783.45 826.50 818.04 193 4 Flank, flank steak (IM) 6 11,967 375.93 415.00 391.70 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 12,145 94.50 111.42 97.10 121D 4 Plate, Inside Skirt (IM) 27 201,351 313.00 347.00 342.56 121C 4 Plate, Outside Skirt (IM) 17 26,558 443.00 456.00 446.36 121E 6 Outside Skirt, pld (IM) 5 5,203 607.75 653.00 616.87

Cap, Wedge Meat & (IM) Lean 28 67,849 225.00 256.50 237.63

Pectoral Meat 16 18,718 270.00 282.80 274.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 308,036 162.00 188.00 169.51 Ground Beef 75% Ground Beef 81% 28 149,735 168.00 201.00 180.71 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 13 61,828 243.62 276.00 249.14 Ground Beef Chuck 80% 30 316,295 165.00 196.00 182.05 Ground Beef Round 85% 6 53,173 210.00 221.00 210.13 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% 10 45,400 190.00 209.26 201.38 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 17 460,221 95.00 101.00 97.78 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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