USDA Boxed Beef Cutout Closing Prices for February 10

February 10 (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: 186.65 181.88 Change from prior day: 0.33 (0.44) ------------------------------------------------------------------------------- Choice/Select spread: 4.78

Total Load Count (Cuts, Trimmings, Grids): 177 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 261.83 254.93 Primal Chuck 156.86 157.24 Primal Round 166.27 166.08 Primal Loin 248.20 228.58 Primal Brisket 142.00 140.78 Primal Short Plate 138.76 142.41 Primal Flank 112.50 109.16 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/09 104 58 51 38 251 186.32 182.32 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.27 180.21 -------------------------------------------------------------------------------- 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 83.82 loads 3,352,977 pounds Select Cuts 47.84 loads 1,913,701 pounds Trimmings 20.16 loads 806,266 pounds Ground Beef 25.66 load 1,026,580 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 18 16,232 500.00 530.00 513.87 112A 3 Rib, ribeye, bnls, light 19 22,239 549.00 615.00 592.18 112A 3 Rib, ribeye, bnls, heavy 35 53,739 551.00 586.00 561.01 113C 1 Chuck, semi-bnls, neck/off 10 60,108 195.00 218.00 204.37 114 1 Chuck, shoulder clod 13 44,117 197.00 210.21 200.41 114A 3 Chuck, shoulder clod, trmd 37 170,706 201.00 226.00 211.59 114D 3 Chuck, clod, top blade 5 4,228 262.50 296.79 285.57 114E 3 Chuck, clod, arm roast 5 7,546 251.50 265.82 261.16 114F 5 Chuck, clod tender (IM) 8 14,392 304.00 365.00 314.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 299,499 218.22 240.00 229.45 116B 1 Chuck, chuck tender (IM) 29 46,015 209.79 232.00 223.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 90,905 205.50 225.00 213.46 120A 3 Brisket, point/off, bnls 8 8,332 322.00 340.00 328.71 123A 3 Short Plate, short rib 15 35,263 275.00 360.00 331.68 130 4 Chuck, short rib 21 53,754 195.50 260.50 213.45 160 1 Round, bone-in 4 10,193 185.00 213.71 197.88 161 1 Round, boneless 6 7,748 218.00 225.50 222.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 57 257,955 228.00 245.00 233.11 168 1 Round, top inside round 42 425,846 203.00 214.00 204.68 168 3 Round, top inside round 31 193,654 214.00 225.00 216.40 169 5 Round, top inside, denuded 11 67,424 250.00 258.00 250.11

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 3,085 206.00 213.56 209.93 171B 3 Round, outside round 35 332,150 209.00 231.00 213.87 171C 3 Round, eye of round (IM) 23 50,792 234.00 261.79 244.72 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 21,861 469.00 502.00 484.03 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 14 18,440 460.00 490.00 464.44 180 3 Loin, strip, bnls, 0x1 31 85,164 520.00 547.00 528.40 184 1 Loin, top butt, bnls, heavy 8 9,011 295.00 300.00 295.04 184 3 Loin, top butt, boneless 18 156,095 295.00 320.00 296.60 185A 4 Loin, bottom sirloin, flap 45 177,680 360.00 401.00 383.81 185B 1 Loin, ball-tip, bnls, heavy 13 30,358 255.00 289.00 275.67 185C 1 Loin, sirloin, tri-tip (IM) 18 17,091 295.00 319.50 307.81 185D 4 Loin, tri-tip, pld (IM) 10 82,466 399.23 421.00 399.92 189A 4 Loin, tndrloin, trmd, heavy 20 133,491 859.00 890.00 865.97 191A 4 Loin, butt tender, trimmed 3 3,606 842.00 872.00 868.96 193 4 Flank, flank steak (IM) 15 9,327 390.93 432.00 410.09 ------------------------------------------------------------------------------- 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 11 10,031 481.50 505.50 491.92 112A 3 Rib, ribeye, bnls, light 18 66,503 526.50 575.50 550.12 112A 3 Rib, ribeye, bnls, heavy 20 60,342 526.50 561.79 541.12 113C 1 Chuck, semi-bnls, neck/off 13 89,591 191.00 212.50 200.81 114 1 Chuck, shoulder clod 15 92,218 193.00 210.00 195.53 114A 3 Chuck, shoulder clod, trmd 26 239,641 208.00 216.50 210.96 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 10,427 294.00 365.00 344.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 108,181 218.22 240.00 228.15 116B 1 Chuck, chuck tender (IM) 13 27,890 216.00 230.00 223.09

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 50,528 200.00 215.50 209.74 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,902 276.00 381.00 315.19 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 128,101 228.00 236.00 230.83 168 1 Round, top inside round 15 87,224 203.00 211.79 206.54 168 3 Round, top inside round 8 22,394 211.00 225.00 218.58 169 5 Round, top inside, denuded 4 13,404 249.70 255.00 250.08

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 37,264 210.00 225.00 215.26 171C 3 Round, eye of round (IM) 17 19,349 225.00 250.00 238.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 16,524 425.00 455.00 434.99 175 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 5 3,322 420.00 460.30 451.13 184 1 Loin, top butt, bnls, heavy 10 10,341 245.00 265.00 252.12 184 3 Loin, top butt, boneless 15 57,171 259.06 275.00 267.72 185A 4 Loin, bottom sirloin, flap 13 83,033 375.00 410.00 385.74 185B 1 Loin, ball-tip, bnls, heavy 19 103,287 250.00 270.00 253.18 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 88,758 834.00 876.79 852.19 191A 4 Loin, butt tender, trimmed 3 6,919 815.00 815.00 815.00 193 4 Flank, flank steak (IM) 9 53,583 380.00 419.50 389.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 22,095 85.00 111.79 102.63 121D 4 Plate, Inside Skirt (IM) 36 105,664 320.00 355.00 343.14 121C 4 Plate, Outside Skirt (IM) 19 34,387 445.00 476.00 452.42 121E 6 Outside Skirt, pld (IM) 11 21,492 605.00 640.00 610.54

Cap, Wedge Meat & (IM) Lean 42 179,772 221.00 255.00 238.00

Pectoral Meat 21 69,928 244.00 280.21 266.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 266,943 161.00 180.50 166.84 Ground Beef 75% Ground Beef 81% 25 82,194 175.86 196.71 186.91 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 16 55,698 236.37 266.50 248.85 Ground Beef Chuck 80% 30 385,616 174.00 191.00 182.79 Ground Beef Round 85% 17 65,711 208.00 221.00 212.90 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% 4 26,858 191.00 200.66 196.42 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 22 558,766 97.90 102.90 100.87 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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