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USDA Boxed Beef Cutout Midday 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 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: 186.18 182.25 Change from prior day: (0.38) 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 3.92

Total Load Count (Cuts, Trimmings, Grids): 145 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 259.65 256.60 Primal Chuck 156.00 158.56 Primal Round 167.51 167.16 Primal Loin 247.93 226.86 Primal Brisket 139.20 138.89 Primal Short Plate 138.43 142.08 Primal Flank 111.48 110.24 -------------------------------------------------------------------------------- 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 69.80 loads 2,792,154 pounds Select Cuts 31.61 loads 1,264,513 pounds Trimmings 23.88 loads 955,260 pounds Ground Beef 19.78 load 791,193 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 6 3,375 507.42 519.74 514.07 112A 3 Rib, ribeye, bnls, light 14 54,956 545.00 590.00 565.84 112A 3 Rib, ribeye, bnls, heavy 29 69,547 538.00 576.00 559.93 113C 1 Chuck, semi-bnls, neck/off 5 8,589 210.00 218.00 211.38 114 1 Chuck, shoulder clod 15 55,370 195.17 206.25 199.50 114A 3 Chuck, shoulder clod, trmd 21 77,753 209.00 216.00 211.86 114D 3 Chuck, clod, top blade 8 7,106 251.25 292.42 256.50 114E 3 Chuck, clod, arm roast 6 11,555 249.81 270.00 262.85 114F 5 Chuck, clod tender (IM) 7 4,458 360.50 370.00 365.27 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 53 809,989 220.00 242.00 224.27 116B 1 Chuck, chuck tender (IM) 11 13,923 210.79 227.00 218.00

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 27 78,957 205.79 226.00 212.91 120A 3 Brisket, point/off, bnls 7 4,454 340.00 365.74 348.93 123A 3 Short Plate, short rib 15 68,029 305.00 384.50 357.92 130 4 Chuck, short rib 13 47,439 207.00 240.00 221.26 160 1 Round, bone-in 0 0 161 1 Round, boneless 5 4,911 218.00 223.00 221.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 54,217 228.00 242.00 234.41 168 1 Round, top inside round 21 59,785 205.00 213.50 207.77 168 3 Round, top inside round 25 265,770 212.00 227.63 213.99 169 5 Round, top inside, denuded 12 21,304 248.00 259.00 255.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 38 108,203 211.50 227.63 216.56 171C 3 Round, eye of round (IM) 21 44,215 242.94 264.63 249.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 53,052 459.97 491.00 461.55 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 7,537 460.00 476.00 460.92 180 3 Loin, strip, bnls, 0x1 21 130,236 515.00 533.00 526.87 184 1 Loin, top butt, bnls, heavy 7 7,328 285.00 301.00 291.57 184 3 Loin, top butt, boneless 10 15,420 305.79 320.00 311.23 185A 4 Loin, bottom sirloin, flap 19 100,059 359.00 385.00 379.03 185B 1 Loin, ball-tip, bnls, heavy 20 212,498 254.00 280.00 276.45 185C 1 Loin, sirloin, tri-tip (IM) 12 9,945 300.25 315.00 305.09 185D 4 Loin, tri-tip, pld (IM) 6 3,450 400.00 417.00 411.07 189A 4 Loin, tndrloin, trmd, heavy 40 190,675 839.00 890.00 861.44 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 10,005 400.00 431.50 418.07 ------------------------------------------------------------------------------- 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 8 26,175 472.00 496.63 479.05 112A 3 Rib, ribeye, bnls, light 5 20,877 545.00 570.00 548.78 112A 3 Rib, ribeye, bnls, heavy 14 16,302 549.00 562.00 550.97 113C 1 Chuck, semi-bnls, neck/off 9 89,665 195.00 210.00 197.35 114 1 Chuck, shoulder clod 7 70,724 194.00 202.00 195.43 114A 3 Chuck, shoulder clod, trmd 11 42,654 207.65 222.63 212.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 6,985 308.00 370.00 315.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 94,626 225.00 235.00 229.35 116B 1 Chuck, chuck tender (IM) 7 45,179 215.79 229.63 228.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 51,302 206.75 221.79 209.96 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 4,303 295.00 341.20 316.57 130 4 Chuck, short rib 5 33,732 205.00 225.00 207.93 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 4 4,499 235.00 241.79 237.35 168 1 Round, top inside round 168 3 Round, top inside round 10 29,008 210.00 227.00 214.57 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,442 205.79 215.00 211.86 171B 3 Round, outside round 15 52,542 212.00 229.00 215.60 171C 3 Round, eye of round (IM) 11 37,845 228.00 254.00 233.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 25,031 425.00 436.20 431.90 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 9 50,622 413.00 441.00 432.56 184 1 Loin, top butt, bnls, heavy 4 25,290 250.00 256.20 250.78 184 3 Loin, top butt, boneless 18 50,178 249.73 272.00 259.47 185A 4 Loin, bottom sirloin, flap 7 63,566 359.00 386.63 369.81 185B 1 Loin, ball-tip, bnls, heavy 19 90,630 248.40 266.00 252.06 185C 1 Loin, sirloin, tri-tip (IM) 4 6,597 295.79 311.00 300.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 15,345 855.00 870.00 862.32 191A 4 Loin, butt tender, trimmed 6 2,722 800.46 835.00 819.43 193 4 Flank, flank steak (IM) 5 2,606 377.50 418.00 395.17 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 16 54,383 103.00 117.00 108.96 121D 4 Plate, Inside Skirt (IM) 21 44,011 323.00 351.79 336.29 121C 4 Plate, Outside Skirt (IM) 10 24,650 447.25 466.00 450.53 121E 6 Outside Skirt, pld (IM) 9 14,401 605.00 666.40 614.84

Cap, Wedge Meat & (IM) Lean 27 137,109 232.50 250.50 240.35

Pectoral Meat 19 24,593 266.00 292.63 274.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 296,591 163.50 180.00 166.05 Ground Beef 75% Ground Beef 81% 16 43,421 178.65 197.00 186.95 Ground Beef 85% Ground Beef 90% Ground Beef 93% 9 63,758 239.19 268.75 258.44 Ground Beef Chuck 80% 24 176,936 174.74 191.00 182.45 Ground Beef Round 85% 9 23,804 206.75 220.00 215.22 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% 0 0 Blended Ground Beef 81% 4 50,930 193.00 198.84 194.24 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 28 913,260 97.00 101.05 99.27 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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