USDA Boxed Beef Cutout Closing Prices for February 9

February 9 (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: 186.32 182.32 Change from prior day: (0.24) 0.84 ------------------------------------------------------------------------------- Choice/Select spread: 4.00

Total Load Count (Cuts, Trimmings, Grids): 251 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 260.11 256.79 Primal Chuck 156.19 158.38 Primal Round 167.25 167.06 Primal Loin 248.39 227.56 Primal Brisket 139.33 138.80 Primal Short Plate 138.32 142.01 Primal Flank 111.37 109.77 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/08 109 56 14 53 231 186.56 181.48 02/07 77 53 15 37 183 185.68 180.11 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.64 179.46 -------------------------------------------------------------------------------- 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 103.67 loads 4,146,812 pounds Select Cuts 57.67 loads 2,306,917 pounds Trimmings 50.88 loads 2,035,287 pounds Ground Beef 38.42 load 1,536,817 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 12 7,878 500.21 520.00 513.85 112A 3 Rib, ribeye, bnls, light 21 89,399 539.42 590.00 570.33 112A 3 Rib, ribeye, bnls, heavy 39 77,163 538.00 576.00 559.92 113C 1 Chuck, semi-bnls, neck/off 9 18,970 205.52 218.00 210.23 114 1 Chuck, shoulder clod 18 76,821 195.17 207.00 201.08 114A 3 Chuck, shoulder clod, trmd 35 101,563 203.95 218.00 212.09 114D 3 Chuck, clod, top blade 8 7,106 251.25 292.42 256.50 114E 3 Chuck, clod, arm roast 10 20,903 245.40 270.00 256.11 114F 5 Chuck, clod tender (IM) 12 7,299 300.00 370.00 342.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 77 934,303 220.00 242.00 225.06 116B 1 Chuck, chuck tender (IM) 19 27,176 210.79 230.00 220.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 170,953 201.00 226.00 210.59 120A 3 Brisket, point/off, bnls 12 9,830 335.60 365.74 343.86 123A 3 Short Plate, short rib 21 85,450 305.00 398.50 360.02 130 4 Chuck, short rib 26 101,077 204.20 240.00 214.16 160 1 Round, bone-in 0 0 161 1 Round, boneless 6 5,033 218.00 224.50 221.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 53 138,648 214.89 242.00 232.95 168 1 Round, top inside round 32 122,784 195.73 213.50 205.10 168 3 Round, top inside round 38 309,253 212.00 231.00 214.86 169 5 Round, top inside, denuded 15 23,888 240.00 259.00 254.00

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 6,437 198.25 215.00 207.62 171B 3 Round, outside round 63 255,190 210.00 227.63 217.16 171C 3 Round, eye of round (IM) 36 103,961 234.00 264.63 245.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 90,876 459.97 501.00 471.35 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 10,712 451.53 476.00 460.45 180 3 Loin, strip, bnls, 0x1 44 251,792 515.00 539.00 526.25 184 1 Loin, top butt, bnls, heavy 8 9,386 278.00 301.00 288.60 184 3 Loin, top butt, boneless 16 35,351 305.79 320.30 310.65 185A 4 Loin, bottom sirloin, flap 30 123,761 359.00 387.63 380.03 185B 1 Loin, ball-tip, bnls, heavy 30 229,974 252.80 301.00 277.63 185C 1 Loin, sirloin, tri-tip (IM) 24 71,929 294.00 324.70 302.68 185D 4 Loin, tri-tip, pld (IM) 8 4,793 400.00 423.00 412.68 189A 4 Loin, tndrloin, trmd, heavy 54 288,413 833.21 1011.00 862.72 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 11,982 400.00 431.50 416.23 ------------------------------------------------------------------------------- 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 14 37,584 472.00 498.50 479.62 112A 3 Rib, ribeye, bnls, light 9 31,781 545.00 570.00 553.81 112A 3 Rib, ribeye, bnls, heavy 17 21,069 545.00 562.00 552.50 113C 1 Chuck, semi-bnls, neck/off 12 94,219 195.00 210.00 197.92 114 1 Chuck, shoulder clod 16 98,213 194.00 206.00 197.63 114A 3 Chuck, shoulder clod, trmd 23 106,232 203.95 222.63 210.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 7,412 308.00 370.00 315.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 127,818 224.40 241.60 229.76 116B 1 Chuck, chuck tender (IM) 18 54,284 205.00 229.63 227.24

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 60,253 201.00 221.79 208.93 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 5,959 281.00 341.20 306.68 130 4 Chuck, short rib 11 54,719 204.20 260.00 208.48 160 1 Round, bone-in 161 1 Round, boneless 5 7,373 210.00 222.00 220.03

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 13,330 226.40 241.79 236.61 168 1 Round, top inside round 4 6,816 202.00 217.14 208.04 168 3 Round, top inside round 17 48,943 207.00 227.00 214.22 169 5 Round, top inside, denuded 9 4,414 240.00 261.79 252.84

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 5,909 205.79 215.00 210.90 171B 3 Round, outside round 23 79,935 211.79 229.00 215.54 171C 3 Round, eye of round (IM) 19 51,495 228.00 254.00 234.49 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 29,431 425.00 442.00 432.76 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 156,192 413.00 450.00 442.57 184 1 Loin, top butt, bnls, heavy 7 112,871 247.00 256.20 248.04 184 3 Loin, top butt, boneless 23 60,267 249.73 272.00 261.06 185A 4 Loin, bottom sirloin, flap 12 82,465 359.00 386.63 372.37 185B 1 Loin, ball-tip, bnls, heavy 24 95,078 248.40 266.00 252.07 185C 1 Loin, sirloin, tri-tip (IM) 12 36,783 295.79 311.00 301.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 33,922 834.00 870.00 851.95 191A 4 Loin, butt tender, trimmed 6 2,722 800.46 835.00 819.43 193 4 Flank, flank steak (IM) 9 15,059 377.50 420.00 393.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 19 63,154 103.00 117.00 109.31 121D 4 Plate, Inside Skirt (IM) 29 59,985 323.00 351.79 337.82 121C 4 Plate, Outside Skirt (IM) 16 68,331 446.75 466.00 450.11 121E 6 Outside Skirt, pld (IM) 11 15,667 605.00 666.40 618.00

Cap, Wedge Meat & (IM) Lean 43 183,848 229.00 255.00 239.67

Pectoral Meat 39 142,112 257.84 292.63 264.00 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 452,611 163.50 180.00 167.70 Ground Beef 75% Ground Beef 81% 24 76,916 178.65 197.00 186.91 Ground Beef 85% Ground Beef 90% Ground Beef 93% 10 99,038 239.19 268.75 251.94 Ground Beef Chuck 80% 33 288,358 174.74 196.00 182.25 Ground Beef Round 85% 13 63,448 206.75 220.00 212.91 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 6 56,990 193.00 198.84 194.36 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 54 1,867,287 96.00 102.00 98.69 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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