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USDA Boxed Beef Cutout Midday 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 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: 185.65 180.18 Change from prior day: 0.99 1.11 ------------------------------------------------------------------------------- Choice/Select spread: 5.47

Total Load Count (Cuts, Trimmings, Grids): 98 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 259.52 252.96 Primal Chuck 156.73 155.80 Primal Round 166.74 168.15 Primal Loin 244.31 221.17 Primal Brisket 141.99 140.32 Primal Short Plate 139.39 142.75 Primal Flank 111.59 110.68 -------------------------------------------------------------------------------- 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 44.56 loads 1,782,284 pounds Select Cuts 27.67 loads 1,106,845 pounds Trimmings 7.10 loads 283,925 pounds Ground Beef 18.47 load 738,830 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 99,005 473.60 514.00 486.14 112A 3 Rib, ribeye, bnls, light 5 11,088 536.00 576.25 558.08 112A 3 Rib, ribeye, bnls, heavy 10 29,739 535.71 564.00 557.93 113C 1 Chuck, semi-bnls, neck/off 7 47,069 192.00 218.00 194.73 114 1 Chuck, shoulder clod 6 12,880 195.00 202.00 198.37 114A 3 Chuck, shoulder clod, trmd 16 125,346 207.00 218.50 210.64 114D 3 Chuck, clod, top blade 5 10,616 249.90 277.00 263.12 114E 3 Chuck, clod, arm roast 14 114,915 235.00 269.00 256.94 114F 5 Chuck, clod tender (IM) 9 14,332 300.00 350.19 324.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 49,477 225.50 242.00 236.24 116B 1 Chuck, chuck tender (IM) 15 68,633 213.50 227.00 220.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 171,538 206.16 217.00 209.56 120A 3 Brisket, point/off, bnls 6 10,786 325.00 336.00 333.97 123A 3 Short Plate, short rib 15 15,558 305.00 362.00 345.76 130 4 Chuck, short rib 17 53,941 207.00 237.00 218.52 160 1 Round, bone-in 161 1 Round, boneless 4 14,453 217.00 222.25 219.61

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 100,465 226.50 244.76 234.23 168 1 Round, top inside round 14 39,084 204.74 219.00 206.89 168 3 Round, top inside round 9 78,402 213.00 225.29 217.42 169 5 Round, top inside, denuded 19 62,665 247.89 265.29 259.63

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 16 122,751 210.00 228.00 213.19 171C 3 Round, eye of round (IM) 19 43,243 243.50 260.00 246.97 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 68,834 449.74 490.00 459.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 7,584 462.00 472.00 466.29 180 3 Loin, strip, bnls, 0x1 13 28,310 478.00 535.00 505.49 184 1 Loin, top butt, bnls, heavy 5 5,677 277.74 278.00 277.93 184 3 Loin, top butt, boneless 18 64,476 283.00 325.00 301.26 185A 4 Loin, bottom sirloin, flap 21 49,131 359.74 380.00 370.35 185B 1 Loin, ball-tip, bnls, heavy 7 10,999 250.00 270.29 254.47 185C 1 Loin, sirloin, tri-tip (IM) 4 37,299 290.00 305.00 302.76 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 45,249 843.60 870.19 853.46 191A 4 Loin, butt tender, trimmed 6 14,514 830.00 843.60 837.16 193 4 Flank, flank steak (IM) 18 18,670 390.00 419.00 403.97 ------------------------------------------------------------------------------- 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 18,248 468.98 488.00 480.86 112A 3 Rib, ribeye, bnls, light 7 14,531 541.50 570.00 563.25 112A 3 Rib, ribeye, bnls, heavy 11 111,864 528.98 551.00 540.59 113C 1 Chuck, semi-bnls, neck/off 11 17,025 202.00 220.00 208.67 114 1 Chuck, shoulder clod 3 3,938 200.00 207.75 200.59 114A 3 Chuck, shoulder clod, trmd 15 182,693 205.00 220.00 207.44 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 2,371 300.00 310.00 306.54 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 64,028 228.00 242.00 231.74 116B 1 Chuck, chuck tender (IM) 9 37,126 215.00 223.00 216.80

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 49,134 207.00 215.30 211.48 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 30,229 210.00 217.00 212.00 160 1 Round, bone-in 161 1 Round, boneless 3 6,905 221.60 222.00 221.91

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 28,045 233.00 237.00 233.27 168 1 Round, top inside round 4 11,740 204.74 216.00 208.98 168 3 Round, top inside round 7 18,217 213.00 232.00 218.53 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 31,392 213.43 227.75 219.95 171C 3 Round, eye of round (IM) 12 12,261 237.00 257.00 249.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 71,163 399.42 430.63 401.35 175 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 4 2,014 420.00 425.50 424.88 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 22,552 250.00 270.00 260.55 185A 4 Loin, bottom sirloin, flap 3 11,122 350.00 370.50 369.15 185B 1 Loin, ball-tip, bnls, heavy 5 17,943 250.00 266.00 251.65 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 39,042 810.00 870.97 839.47 191A 4 Loin, butt tender, trimmed 6 12,739 744.01 820.49 788.10 193 4 Flank, flank steak (IM) 8 20,718 390.00 415.00 397.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 20 43,996 322.50 346.25 337.08 121C 4 Plate, Outside Skirt (IM) 12 23,984 440.50 461.00 453.78 121E 6 Outside Skirt, pld (IM) 10 25,148 605.00 630.00 605.42

Cap, Wedge Meat & (IM) Lean 11 110,197 225.00 243.50 234.79

Pectoral Meat 16 33,325 264.74 286.79 274.69 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 126,391 165.40 178.75 167.98 Ground Beef 75% Ground Beef 81% 19 119,639 175.00 197.75 182.33 Ground Beef 85% Ground Beef 90% Ground Beef 93% 13 116,811 230.96 272.75 243.12 Ground Beef Chuck 80% 12 178,456 180.78 196.30 186.11 Ground Beef Round 85% 7 19,885 204.75 212.00 207.51 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% 3 6,614 192.60 212.50 197.33 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 12 283,925 97.90 104.50 100.69 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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