USDA Boxed Beef Cutout Midday 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 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: 186.41 181.83 Change from prior day: 0.09 (0.49) ------------------------------------------------------------------------------- Choice/Select spread: 4.58

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 260.98 255.60 Primal Chuck 156.50 157.04 Primal Round 166.50 166.18 Primal Loin 247.74 228.18 Primal Brisket 141.90 140.68 Primal Short Plate 138.74 142.40 Primal Flank 112.77 109.24 -------------------------------------------------------------------------------- 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 52.44 loads 2,097,586 pounds Select Cuts 32.84 loads 1,313,600 pounds Trimmings 15.42 loads 616,747 pounds Ground Beef 12.28 load 491,201 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 10 7,845 510.00 520.52 511.87 112A 3 Rib, ribeye, bnls, light 7 4,629 571.50 601.21 584.71 112A 3 Rib, ribeye, bnls, heavy 26 45,727 551.00 586.00 560.60 113C 1 Chuck, semi-bnls, neck/off 9 40,248 195.00 218.00 201.10 114 1 Chuck, shoulder clod 9 25,774 197.00 210.00 200.62 114A 3 Chuck, shoulder clod, trmd 23 129,046 208.00 226.00 211.30 114D 3 Chuck, clod, top blade 4 3,367 275.00 296.79 291.46 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 4,897 310.50 365.00 315.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 210,433 218.22 239.00 229.55 116B 1 Chuck, chuck tender (IM) 18 27,701 209.79 232.00 222.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 60,864 205.50 225.00 213.76 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 13,609 275.00 360.00 304.51 130 4 Chuck, short rib 11 23,309 195.50 260.50 213.74 160 1 Round, bone-in 3 4,623 213.00 213.71 213.41 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 44 232,670 228.00 245.00 232.63 168 1 Round, top inside round 21 216,274 203.00 214.00 204.44 168 3 Round, top inside round 22 100,318 214.00 225.00 217.36 169 5 Round, top inside, denuded 9 66,965 250.00 252.00 250.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 2,786 206.00 213.56 209.81 171B 3 Round, outside round 19 137,628 211.00 231.00 215.72 171C 3 Round, eye of round (IM) 15 29,082 234.00 261.79 244.68 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 12,432 480.01 491.79 481.39 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 11,456 460.00 460.00 460.00 180 3 Loin, strip, bnls, 0x1 13 66,216 520.00 547.00 526.91 184 1 Loin, top butt, bnls, heavy 5 6,055 295.00 295.00 295.00 184 3 Loin, top butt, boneless 12 128,607 295.00 317.00 295.65 185A 4 Loin, bottom sirloin, flap 16 21,492 360.00 401.00 379.12 185B 1 Loin, ball-tip, bnls, heavy 11 11,579 255.00 288.00 266.58 185C 1 Loin, sirloin, tri-tip (IM) 9 10,770 305.00 315.00 308.73 185D 4 Loin, tri-tip, pld (IM) 8 82,229 399.23 416.79 399.86 189A 4 Loin, tndrloin, trmd, heavy 13 75,933 859.00 872.00 862.12 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 6,687 390.93 432.00 414.04 ------------------------------------------------------------------------------- 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 6 8,980 485.50 497.63 491.46 112A 3 Rib, ribeye, bnls, light 7 33,283 526.50 565.00 545.53 112A 3 Rib, ribeye, bnls, heavy 7 18,423 526.50 561.79 544.53 113C 1 Chuck, semi-bnls, neck/off 10 57,126 191.00 208.00 196.46 114 1 Chuck, shoulder clod 12 85,977 193.00 210.00 194.86 114A 3 Chuck, shoulder clod, trmd 21 232,290 208.00 215.00 210.89 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 95,124 218.22 240.00 227.80 116B 1 Chuck, chuck tender (IM) 7 14,333 219.00 230.00 221.93

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 44,916 200.00 215.50 209.41 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 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 16 121,179 228.00 236.00 230.94 168 1 Round, top inside round 8 48,770 207.00 211.79 208.73 168 3 Round, top inside round 5 14,411 211.00 225.00 218.25 169 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 0 0 171B 3 Round, outside round 8 29,439 210.00 225.00 213.30 171C 3 Round, eye of round (IM) 6 5,223 241.00 250.00 247.83 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 8,990 430.00 455.00 433.06 175 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 3,111 420.00 460.30 450.53 184 1 Loin, top butt, bnls, heavy 7 7,183 245.00 257.00 250.47 184 3 Loin, top butt, boneless 9 50,865 259.06 275.00 267.17 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 9 12,032 250.00 270.00 261.17 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 43,421 834.00 876.79 847.49 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 48,835 390.00 419.50 390.41 ------------------------------------------------------------------------------- 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) 27 85,648 320.00 355.00 343.33 121C 4 Plate, Outside Skirt (IM) 12 27,233 445.00 476.00 453.80 121E 6 Outside Skirt, pld (IM) 3 2,104 605.00 606.00 605.47

Cap, Wedge Meat & (IM) Lean 26 133,177 221.00 255.00 238.44

Pectoral Meat 10 28,394 250.00 280.00 261.91 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 151,724 161.00 169.00 165.37 Ground Beef 75% Ground Beef 81% 10 33,735 181.00 196.71 188.21 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 8,500 242.01 265.75 244.48 Ground Beef Chuck 80% 13 152,721 179.86 190.00 184.33 Ground Beef Round 85% 10 46,744 208.00 221.00 214.02 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 18 488,347 97.90 102.90 100.96 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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