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USDA Boxed Beef Cutout Closing Prices for February 7

February 7 (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: 185.68 180.11 Change from prior day: 1.02 1.04 ------------------------------------------------------------------------------- Choice/Select spread: 5.57

Total Load Count (Cuts, Trimmings, Grids): 183 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 260.07 253.16 Primal Chuck 156.62 156.02 Primal Round 166.87 166.82 Primal Loin 244.48 222.18 Primal Brisket 141.43 139.67 Primal Short Plate 138.99 142.37 Primal Flank 111.40 110.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/06 94 41 19 44 197 184.66 179.07 02/03 102 41 12 29 184 183.12 178.08 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.70 178.49 -------------------------------------------------------------------------------- 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 77.30 loads 3,091,837 pounds Select Cuts 53.28 loads 2,131,363 pounds Trimmings 15.31 loads 612,280 pounds Ground Beef 37.48 load 1,499,154 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 33 155,776 473.60 521.25 490.73 112A 3 Rib, ribeye, bnls, light 9 14,419 536.00 594.00 565.21 112A 3 Rib, ribeye, bnls, heavy 37 60,067 535.71 580.00 556.56 113C 1 Chuck, semi-bnls, neck/off 12 50,295 192.00 218.00 195.86 114 1 Chuck, shoulder clod 16 40,189 194.53 206.79 200.01 114A 3 Chuck, shoulder clod, trmd 29 184,000 204.53 219.00 211.38 114D 3 Chuck, clod, top blade 13 19,324 249.90 277.00 262.39 114E 3 Chuck, clod, arm roast 25 122,684 235.00 269.00 256.05 114F 5 Chuck, clod tender (IM) 12 17,542 300.00 370.00 325.22 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 47 143,164 225.50 243.30 233.54 116B 1 Chuck, chuck tender (IM) 27 102,557 212.00 227.00 218.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 48 311,624 205.00 217.00 209.02 120A 3 Brisket, point/off, bnls 15 19,034 323.00 356.50 332.86 123A 3 Short Plate, short rib 24 27,217 305.00 362.00 345.20 130 4 Chuck, short rib 24 64,625 207.00 237.00 218.62 160 1 Round, bone-in 3 10,439 205.00 212.00 207.43 161 1 Round, boneless 7 15,203 217.00 225.25 219.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 59 218,497 224.43 244.76 232.09 168 1 Round, top inside round 28 86,037 204.74 219.00 207.92 168 3 Round, top inside round 22 192,597 213.00 225.29 216.22 169 5 Round, top inside, denuded 28 78,677 247.89 265.29 259.15

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 24,029 200.00 218.32 201.93 171B 3 Round, outside round 47 295,044 208.00 241.60 219.76 171C 3 Round, eye of round (IM) 41 131,934 235.00 260.00 242.63 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 88,048 449.74 490.00 460.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 10,742 457.50 481.00 465.84 180 3 Loin, strip, bnls, 0x1 30 40,117 478.00 541.00 509.39 184 1 Loin, top butt, bnls, heavy 7 7,875 277.74 297.00 281.81 184 3 Loin, top butt, boneless 25 73,538 283.00 325.00 302.60 185A 4 Loin, bottom sirloin, flap 28 85,246 357.50 380.00 370.32 185B 1 Loin, ball-tip, bnls, heavy 12 15,724 250.00 275.00 258.43 185C 1 Loin, sirloin, tri-tip (IM) 7 43,015 290.00 305.50 302.57 185D 4 Loin, tri-tip, pld (IM) 3 1,209 390.00 419.68 398.59 189A 4 Loin, tndrloin, trmd, heavy 26 96,654 835.00 870.19 853.66 191A 4 Loin, butt tender, trimmed 7 14,694 830.00 843.60 837.07 193 4 Flank, flank steak (IM) 24 28,081 390.00 430.00 403.78 ------------------------------------------------------------------------------- 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 18 30,454 468.98 501.50 481.65 112A 3 Rib, ribeye, bnls, light 10 17,934 541.50 570.50 564.06 112A 3 Rib, ribeye, bnls, heavy 20 127,757 528.98 551.50 540.19 113C 1 Chuck, semi-bnls, neck/off 20 75,021 198.00 220.00 201.93 114 1 Chuck, shoulder clod 4 5,798 197.01 207.75 199.44 114A 3 Chuck, shoulder clod, trmd 22 208,917 205.00 220.00 207.83 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 9,066 300.00 310.00 301.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 168,142 221.00 242.00 229.08 116B 1 Chuck, chuck tender (IM) 13 53,202 213.50 223.00 216.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 207,883 205.00 215.30 207.03 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 13 49,682 200.00 220.00 212.25 160 1 Round, bone-in 161 1 Round, boneless 4 19,285 215.25 222.00 217.63

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 68,272 225.00 237.00 229.04 168 1 Round, top inside round 11 32,948 204.74 216.86 210.01 168 3 Round, top inside round 17 91,724 213.00 232.00 217.33 169 5 Round, top inside, denuded 4 14,753 255.40 260.00 259.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 109,728 208.00 227.75 214.24 171C 3 Round, eye of round (IM) 26 39,865 235.00 257.00 244.70 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 93,561 399.42 441.00 404.44 175 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 15 21,040 406.50 431.00 422.51 184 1 Loin, top butt, bnls, heavy 6 10,652 240.00 255.00 252.11 184 3 Loin, top butt, boneless 21 84,405 250.00 273.00 261.92 185A 4 Loin, bottom sirloin, flap 8 14,669 350.00 370.50 366.34 185B 1 Loin, ball-tip, bnls, heavy 15 64,442 232.10 266.00 246.19 185C 1 Loin, sirloin, tri-tip (IM) 4 12,440 280.58 288.80 281.93 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 25 49,593 807.00 870.97 839.63 191A 4 Loin, butt tender, trimmed 8 14,455 744.01 820.49 790.89 193 4 Flank, flank steak (IM) 19 24,923 385.00 419.50 396.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 8,663 85.00 105.00 98.79 121D 4 Plate, Inside Skirt (IM) 32 58,494 322.50 350.00 336.54 121C 4 Plate, Outside Skirt (IM) 19 32,969 440.50 461.00 453.44 121E 6 Outside Skirt, pld (IM) 15 55,233 601.90 630.00 610.13

Cap, Wedge Meat & (IM) Lean 30 213,043 225.00 255.00 236.78

Pectoral Meat 26 66,359 264.74 286.79 270.75 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 275,453 159.00 183.00 168.45 Ground Beef 75% Ground Beef 81% 35 214,854 175.00 197.75 182.98 Ground Beef 85% Ground Beef 90% Ground Beef 93% 25 206,309 230.96 274.25 240.77 Ground Beef Chuck 80% 25 440,408 171.00 200.00 183.89 Ground Beef Round 85% 13 73,946 204.75 216.81 210.51 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% 15 31,347 190.00 212.50 197.14 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 22 612,280 97.00 104.50 99.75 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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