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USDA Boxed Beef Cutout Midday 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 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: 187.69 182.55 Change from prior day: 0.47 0.58 ------------------------------------------------------------------------------- Choice/Select spread: 5.14

Total Load Count (Cuts, Trimmings, Grids): 103 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 264.92 258.14 Primal Chuck 156.75 155.72 Primal Round 166.44 166.03 Primal Loin 251.44 231.14 Primal Brisket 141.28 141.84 Primal Short Plate 139.59 143.46 Primal Flank 111.71 112.14 -------------------------------------------------------------------------------- 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 41.77 loads 1,670,818 pounds Select Cuts 30.79 loads 1,231,594 pounds Trimmings 9.31 loads 372,230 pounds Ground Beef 20.91 load 836,570 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 23 82,278 475.50 531.50 497.64 112A 3 Rib, ribeye, bnls, light 8 13,600 582.76 610.00 604.97 112A 3 Rib, ribeye, bnls, heavy 32 63,989 550.00 600.97 582.82 113C 1 Chuck, semi-bnls, neck/off 7 35,040 195.00 218.00 199.32 114 1 Chuck, shoulder clod 11 40,801 198.00 207.50 200.03 114A 3 Chuck, shoulder clod, trmd 16 64,265 210.50 222.76 216.30 114D 3 Chuck, clod, top blade 6 7,538 249.90 285.00 262.16 114E 3 Chuck, clod, arm roast 3 8,473 249.90 270.00 264.55 114F 5 Chuck, clod tender (IM) 4 4,114 312.50 341.00 318.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 222,503 224.00 242.89 228.24 116B 1 Chuck, chuck tender (IM) 22 53,117 215.00 230.41 223.53

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 89,088 208.00 222.76 212.59 120A 3 Brisket, point/off, bnls 11 13,160 331.63 374.75 343.25 123A 3 Short Plate, short rib 25 29,925 305.00 387.00 364.05 130 4 Chuck, short rib 23 77,756 207.00 260.00 223.43 160 1 Round, bone-in 6 13,150 205.00 217.00 211.98 161 1 Round, boneless 5 4,318 220.00 223.00 221.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 122,140 229.00 246.42 234.82 168 1 Round, top inside round 24 89,039 203.79 220.00 209.27 168 3 Round, top inside round 7 22,900 214.00 224.00 218.19 169 5 Round, top inside, denuded 8 16,652 250.00 258.74 254.14

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 36 205,460 210.50 230.00 215.74 171C 3 Round, eye of round (IM) 21 44,378 228.00 255.00 241.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 19,324 490.00 515.00 500.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 4,680 471.42 484.00 476.82 180 3 Loin, strip, bnls, 0x1 33 41,763 524.00 557.00 545.64 184 1 Loin, top butt, bnls, heavy 6 4,546 278.00 300.00 291.52 184 3 Loin, top butt, boneless 10 37,720 300.00 322.80 315.53 185A 4 Loin, bottom sirloin, flap 15 48,448 380.00 410.00 393.66 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 11 4,018 391.11 424.63 410.24 189A 4 Loin, tndrloin, trmd, heavy 18 28,790 854.00 896.25 876.08 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 23 23,017 390.00 429.63 406.68 ------------------------------------------------------------------------------- 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 20 42,070 482.00 505.51 489.15 112A 3 Rib, ribeye, bnls, light 5 26,374 554.50 575.00 563.59 112A 3 Rib, ribeye, bnls, heavy 27 33,305 544.98 577.00 557.24 113C 1 Chuck, semi-bnls, neck/off 7 49,901 195.00 210.00 200.10 114 1 Chuck, shoulder clod 3 7,621 205.00 211.75 205.51 114A 3 Chuck, shoulder clod, trmd 14 19,696 210.00 222.63 216.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 28 316,233 221.00 240.00 226.44 116B 1 Chuck, chuck tender (IM) 8 17,701 225.00 230.00 227.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 9,636 202.63 215.75 210.53 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 21,552 280.00 386.00 329.23 130 4 Chuck, short rib 7 18,386 212.00 225.00 218.33 160 1 Round, bone-in 161 1 Round, boneless 7 9,185 219.80 227.75 221.21

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 90,943 222.00 241.00 233.82 168 1 Round, top inside round 12 78,275 203.00 217.89 205.58 168 3 Round, top inside round 10 20,224 215.00 230.97 220.76 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 14 30,434 210.65 228.30 215.86 171C 3 Round, eye of round (IM) 14 52,904 228.00 254.00 237.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 18,721 444.00 466.00 457.47 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 20 43,550 448.98 488.65 462.21 184 1 Loin, top butt, bnls, heavy 7 22,207 255.00 266.89 259.10 184 3 Loin, top butt, boneless 18 34,890 250.00 282.00 264.95 185A 4 Loin, bottom sirloin, flap 4 1,728 365.98 390.13 378.10 185B 1 Loin, ball-tip, bnls, heavy 7 15,707 260.00 293.89 265.28 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 115,755 855.00 880.97 856.75 191A 4 Loin, butt tender, trimmed 10 11,160 807.50 852.60 819.38 193 4 Flank, flank steak (IM) 5 1,646 417.76 430.13 424.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 1,020 103.00 112.76 104.23 121D 4 Plate, Inside Skirt (IM) 11 8,402 333.00 346.69 339.73 121C 4 Plate, Outside Skirt (IM) 8 19,498 456.00 485.50 464.18 121E 6 Outside Skirt, pld (IM) 7 13,186 609.00 667.00 639.25

Cap, Wedge Meat & (IM) Lean 19 109,988 228.00 256.00 238.03

Pectoral Meat 12 28,025 269.50 295.00 288.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 142,335 166.00 183.30 169.64 Ground Beef 75% Ground Beef 81% 19 113,014 175.00 197.75 179.98 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 15 84,460 240.13 272.95 248.61 Ground Beef Chuck 80% 20 191,756 174.75 191.00 183.16 Ground Beef Round 85% 12 44,531 199.75 212.45 207.42 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% 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 12 368,147 97.00 102.50 98.71 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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