USDA Boxed Beef Cutout Midday 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 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: 183.12 178.14 Change from prior day: (0.07) (0.39) ------------------------------------------------------------------------------- Choice/Select spread: 4.98

Total Load Count (Cuts, Trimmings, Grids): 124 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 252.94 248.28 Primal Chuck 156.19 155.19 Primal Round 164.53 164.82 Primal Loin 239.54 218.51 Primal Brisket 141.44 141.45 Primal Short Plate 138.13 141.78 Primal Flank 111.51 110.48 -------------------------------------------------------------------------------- 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 75.21 loads 3,008,329 pounds Select Cuts 24.38 loads 975,094 pounds Trimmings 6.56 loads 262,217 pounds Ground Beef 17.72 load 708,785 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 17 149,177 446.00 505.20 485.06 112A 3 Rib, ribeye, bnls, light 6 11,573 537.50 566.45 551.11 112A 3 Rib, ribeye, bnls, heavy 36 62,441 535.00 565.00 545.56 113C 1 Chuck, semi-bnls, neck/off 7 66,246 192.46 218.00 206.14 114 1 Chuck, shoulder clod 5 18,242 195.00 210.00 199.30 114A 3 Chuck, shoulder clod, trmd 19 166,174 202.46 218.00 206.41 114D 3 Chuck, clod, top blade 3 6,510 252.50 261.50 252.95 114E 3 Chuck, clod, arm roast 8 15,532 240.48 265.00 242.65 114F 5 Chuck, clod tender (IM) 8 22,392 300.00 375.00 312.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 173,330 219.00 236.00 224.89 116B 1 Chuck, chuck tender (IM) 19 47,989 214.00 227.52 217.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 112,009 208.17 218.39 210.42 120A 3 Brisket, point/off, bnls 7 5,303 334.70 340.00 337.27 123A 3 Short Plate, short rib 8 8,109 305.00 360.00 344.87 130 4 Chuck, short rib 10 19,525 204.20 235.33 209.54 160 1 Round, bone-in 4 3,460 211.00 220.00 216.61 161 1 Round, boneless 7 10,527 217.00 225.54 219.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 178,528 224.00 250.00 227.06 168 1 Round, top inside round 33 548,115 204.00 217.99 205.15 168 3 Round, top inside round 19 166,830 212.50 228.00 215.59 169 5 Round, top inside, denuded 7 26,238 250.00 258.00 251.83

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,418 209.00 213.00 209.78 171B 3 Round, outside round 31 118,772 205.00 230.00 216.25 171C 3 Round, eye of round (IM) 20 102,193 223.50 255.00 235.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 76,733 449.74 484.75 455.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 31,620 440.00 458.00 442.90 180 3 Loin, strip, bnls, 0x1 33 163,696 478.00 520.00 495.12 184 1 Loin, top butt, bnls, heavy 6 9,234 283.00 292.00 284.76 184 3 Loin, top butt, boneless 19 106,547 287.00 325.00 297.07 185A 4 Loin, bottom sirloin, flap 22 51,047 350.00 374.50 366.60 185B 1 Loin, ball-tip, bnls, heavy 7 15,094 245.00 258.00 249.50 185C 1 Loin, sirloin, tri-tip (IM) 10 24,703 280.00 310.00 290.51 185D 4 Loin, tri-tip, pld (IM) 3 5,804 385.33 406.00 386.78 189A 4 Loin, tndrloin, trmd, heavy 28 220,390 832.00 850.00 834.18 191A 4 Loin, butt tender, trimmed 3 11,836 820.00 832.00 826.09 193 4 Flank, flank steak (IM) 7 5,474 400.00 415.00 409.37 ------------------------------------------------------------------------------- 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 6 5,892 464.00 487.00 481.24 112A 3 Rib, ribeye, bnls, light 7 7,658 542.00 570.00 560.99 112A 3 Rib, ribeye, bnls, heavy 11 83,819 509.00 540.50 511.90 113C 1 Chuck, semi-bnls, neck/off 10 53,294 192.46 225.00 202.51 114 1 Chuck, shoulder clod 3 8,225 199.00 203.00 199.94 114A 3 Chuck, shoulder clod, trmd 9 31,282 204.00 218.00 209.77 114D 3 Chuck, clod, top blade 0 0 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 13 85,431 216.00 235.00 222.13 116B 1 Chuck, chuck tender (IM) 9 15,742 210.48 225.00 216.30

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 3 8,027 289.50 345.00 296.74 130 4 Chuck, short rib 7 15,577 210.00 260.50 213.43 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 31,015 226.10 230.00 229.21 168 1 Round, top inside round 3 29,508 205.00 208.00 207.04 168 3 Round, top inside round 5 8,790 217.63 227.00 218.97 169 5 Round, top inside, denuded 3 2,330 251.00 255.00 252.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,520 208.00 215.00 210.33 171B 3 Round, outside round 9 61,553 206.00 220.00 211.53 171C 3 Round, eye of round (IM) 6 7,932 241.00 255.00 244.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 107,846 399.20 426.00 405.42 175 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 13 50,365 385.00 404.00 399.83 184 1 Loin, top butt, bnls, heavy 8 20,132 238.00 260.00 243.02 184 3 Loin, top butt, boneless 11 23,994 251.09 265.00 254.88 185A 4 Loin, bottom sirloin, flap 4 66,735 330.00 363.00 360.86 185B 1 Loin, ball-tip, bnls, heavy 3 2,819 240.00 242.00 241.88 185C 1 Loin, sirloin, tri-tip (IM) 4 13,471 279.33 300.00 288.52 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 8,813 807.00 850.20 836.00 191A 4 Loin, butt tender, trimmed 4 14,318 783.45 826.50 818.04 193 4 Flank, flank steak (IM) 4 3,319 375.93 415.00 404.84 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 2,047 96.00 111.42 99.38 121D 4 Plate, Inside Skirt (IM) 18 178,035 313.00 347.00 344.21 121C 4 Plate, Outside Skirt (IM) 11 20,477 443.00 452.00 446.02 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 15 36,849 235.00 256.50 241.74

Pectoral Meat 12 9,500 270.00 282.76 273.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 180,633 165.00 175.05 171.05 Ground Beef 75% 0 0 Ground Beef 81% 14 71,371 174.00 201.00 182.02 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 24,587 243.62 267.00 245.50 Ground Beef Chuck 80% 17 219,176 165.00 196.00 179.76 Ground Beef Round 85% 3 11,918 210.00 221.00 210.56 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% 7 36,200 190.00 204.25 200.01 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 260,647 96.00 101.00 98.13 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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