USDA Boxed Beef Cutout Closing Prices for February 14

February 14 (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: 187.95 182.59 Change from prior day: 0.73 0.62 ------------------------------------------------------------------------------- Choice/Select spread: 5.36

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.06 258.23 Primal Chuck 156.49 155.59 Primal Round 166.10 165.72 Primal Loin 252.99 232.05 Primal Brisket 140.70 141.58 Primal Short Plate 139.12 142.59 Primal Flank 112.15 112.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/13 94 35 21 33 184 187.22 181.97 02/10 84 48 20 26 177 186.65 181.88 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 186.49 181.55 -------------------------------------------------------------------------------- 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 92.95 loads 3,717,888 pounds Select Cuts 56.09 loads 2,243,432 pounds Trimmings 29.16 loads 1,166,579 pounds Ground Beef 30.89 load 1,235,652 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 35 106,406 475.50 533.25 503.21 112A 3 Rib, ribeye, bnls, light 12 81,927 582.76 610.00 601.01 112A 3 Rib, ribeye, bnls, heavy 53 101,929 550.00 600.97 581.09 113C 1 Chuck, semi-bnls, neck/off 11 76,489 195.00 218.00 200.41 114 1 Chuck, shoulder clod 25 151,274 198.00 213.00 201.47 114A 3 Chuck, shoulder clod, trmd 34 118,846 207.50 225.07 214.83 114D 3 Chuck, clod, top blade 11 10,489 249.90 285.00 265.90 114E 3 Chuck, clod, arm roast 9 15,010 240.00 270.00 257.13 114F 5 Chuck, clod tender (IM) 12 13,083 286.88 341.00 306.78 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 72 388,987 221.50 245.00 226.48 116B 1 Chuck, chuck tender (IM) 46 145,666 215.00 232.00 222.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 42 233,930 203.00 222.76 209.41 120A 3 Brisket, point/off, bnls 21 20,661 323.00 374.75 340.70 123A 3 Short Plate, short rib 34 44,345 303.00 387.00 357.55 130 4 Chuck, short rib 29 93,375 207.00 260.00 223.33 160 1 Round, bone-in 8 17,355 205.00 217.00 211.02 161 1 Round, boneless 7 7,552 220.00 223.00 221.48

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 65 243,904 229.00 246.42 235.65 168 1 Round, top inside round 34 110,693 203.79 220.00 208.94 168 3 Round, top inside round 32 494,639 212.00 225.00 215.26 169 5 Round, top inside, denuded 16 35,014 242.00 260.29 250.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 59 281,878 210.50 230.00 215.79 171C 3 Round, eye of round (IM) 41 176,331 219.50 255.00 228.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 51,026 490.00 521.00 498.92 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 6,648 471.42 484.00 478.07 180 3 Loin, strip, bnls, 0x1 47 59,845 504.83 557.00 542.28 184 1 Loin, top butt, bnls, heavy 12 11,125 278.00 300.00 289.63 184 3 Loin, top butt, boneless 35 224,963 300.00 336.00 309.70 185A 4 Loin, bottom sirloin, flap 28 62,121 380.00 410.00 394.19 185B 1 Loin, ball-tip, bnls, heavy 13 40,336 277.00 306.50 296.73 185C 1 Loin, sirloin, tri-tip (IM) 7 25,702 287.00 321.00 307.55 185D 4 Loin, tri-tip, pld (IM) 18 7,191 391.11 443.00 414.23 189A 4 Loin, tndrloin, trmd, heavy 24 35,592 854.00 896.25 876.12 191A 4 Loin, butt tender, trimmed 10 8,507 837.00 878.00 840.23 193 4 Flank, flank steak (IM) 32 34,456 390.00 441.00 410.41 ------------------------------------------------------------------------------- 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 35 53,125 482.00 520.50 489.80 112A 3 Rib, ribeye, bnls, light 8 29,710 554.50 575.29 563.61 112A 3 Rib, ribeye, bnls, heavy 36 62,758 544.98 577.00 555.83 113C 1 Chuck, semi-bnls, neck/off 13 77,239 195.00 218.00 203.11 114 1 Chuck, shoulder clod 9 49,819 190.00 211.75 203.20 114A 3 Chuck, shoulder clod, trmd 28 95,929 206.19 222.79 214.14 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 20,746 304.83 311.34 307.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 345,137 221.00 240.00 226.65 116B 1 Chuck, chuck tender (IM) 20 119,447 213.21 230.75 220.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 64,007 200.00 215.75 210.02 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 28,412 280.00 386.00 317.34 130 4 Chuck, short rib 17 48,079 201.00 225.00 215.06 160 1 Round, bone-in 161 1 Round, boneless 10 14,843 215.00 227.75 220.48

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 27 128,777 222.00 242.94 234.26 168 1 Round, top inside round 18 92,901 202.88 217.89 205.90 168 3 Round, top inside round 20 56,127 209.00 230.97 216.21 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 73,847 210.65 228.30 214.93 171C 3 Round, eye of round (IM) 22 80,025 223.00 254.00 235.03 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 33 47,028 417.45 466.00 444.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 26 48,010 448.98 488.65 463.74 184 1 Loin, top butt, bnls, heavy 12 26,518 255.00 274.00 260.40 184 3 Loin, top butt, boneless 29 50,411 250.00 282.00 267.41 185A 4 Loin, bottom sirloin, flap 5 2,440 365.98 399.50 384.34 185B 1 Loin, ball-tip, bnls, heavy 14 57,132 260.00 295.00 270.95 185C 1 Loin, sirloin, tri-tip (IM) 6 13,589 285.15 325.00 313.08 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 23 125,958 855.00 880.97 857.47 191A 4 Loin, butt tender, trimmed 14 23,434 807.50 852.60 818.01 193 4 Flank, flank steak (IM) 12 17,197 405.00 430.13 416.65 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 2,653 103.00 120.00 111.61 121D 4 Plate, Inside Skirt (IM) 21 34,952 333.00 352.00 342.51 121C 4 Plate, Outside Skirt (IM) 16 45,593 450.00 485.50 462.97 121E 6 Outside Skirt, pld (IM) 9 18,981 609.00 667.00 637.94

Cap, Wedge Meat & (IM) Lean 44 275,442 227.00 265.00 237.66

Pectoral Meat 21 53,726 268.95 295.00 283.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 37 246,091 165.58 183.30 169.81 Ground Beef 75% Ground Beef 81% 41 175,612 174.00 197.75 182.43 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 19 126,220 231.53 272.95 243.63 Ground Beef Chuck 80% 34 285,939 173.00 191.00 182.38 Ground Beef Round 85% 23 64,333 199.75 216.00 209.27 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% 8 22,212 191.80 208.00 195.67 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 29 952,496 97.00 103.95 100.27 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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