USDA Boxed Beef Cutout Closing Prices for February 17

February 17 (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: 190.45 185.90 Change from prior day: 0.25 0.37 ------------------------------------------------------------------------------- Choice/Select spread: 4.56

Total Load Count (Cuts, Trimmings, Grids): 171 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.31 260.39 Primal Chuck 156.83 158.28 Primal Round 167.88 167.22 Primal Loin 259.79 240.71 Primal Brisket 141.11 140.86 Primal Short Plate 140.15 143.61 Primal Flank 115.17 114.52 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/16 79 51 21 33 184 190.20 185.53 02/15 106 69 27 42 244 189.38 184.27 02/14 93 56 29 31 209 187.95 182.59 02/13 94 35 21 33 184 187.22 181.97 02/10 84 48 20 26 177 186.65 181.88 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.28 183.25 -------------------------------------------------------------------------------- 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 91.20 loads 3,648,030 pounds Select Cuts 41.10 loads 1,643,857 pounds Trimmings 14.39 loads 575,548 pounds Ground Beef 24.41 load 976,234 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 24 58,712 513.00 532.00 521.92 112A 3 Rib, ribeye, bnls, light 22 129,524 575.33 626.00 602.77 112A 3 Rib, ribeye, bnls, heavy 54 135,966 562.00 607.63 583.56 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 13 46,873 200.25 212.21 204.07 114A 3 Chuck, shoulder clod, trmd 33 213,733 207.00 222.00 218.01 114D 3 Chuck, clod, top blade 5 15,589 261.34 289.95 279.11 114E 3 Chuck, clod, arm roast 8 16,313 237.60 258.00 240.80 114F 5 Chuck, clod tender (IM) 7 3,520 334.00 375.00 346.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 508,813 219.60 250.60 230.89 116B 1 Chuck, chuck tender (IM) 31 59,883 224.72 236.63 230.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 72,711 203.00 222.00 209.05 120A 3 Brisket, point/off, bnls 14 19,041 323.00 362.00 336.75 123A 3 Short Plate, short rib 16 22,235 305.00 386.00 354.37 130 4 Chuck, short rib 24 59,894 214.00 260.00 224.68 160 1 Round, bone-in 5 9,310 205.00 216.63 212.44 161 1 Round, boneless 6 28,858 222.00 226.39 225.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 51 204,108 230.79 251.63 240.26 168 1 Round, top inside round 30 207,926 205.00 220.99 207.55 168 3 Round, top inside round 38 429,527 213.79 230.00 217.88 169 5 Round, top inside, denuded 16 58,712 246.00 258.00 254.28

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 10,245 200.79 211.89 206.42 171B 3 Round, outside round 46 410,463 208.79 236.60 218.43 171C 3 Round, eye of round (IM) 31 64,173 222.60 255.00 243.30 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 36,710 489.75 527.00 503.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 12,102 457.00 493.74 483.22 180 3 Loin, strip, bnls, 0x1 24 110,090 534.46 569.50 551.65 184 1 Loin, top butt, bnls, heavy 9 10,430 282.99 306.00 299.08 184 3 Loin, top butt, boneless 23 59,956 309.75 333.50 323.42 185A 4 Loin, bottom sirloin, flap 21 28,916 400.00 421.00 411.56 185B 1 Loin, ball-tip, bnls, heavy 19 53,773 289.00 310.00 303.24 185C 1 Loin, sirloin, tri-tip (IM) 10 12,116 320.00 340.50 323.67 185D 4 Loin, tri-tip, pld (IM) 4 1,738 420.00 428.74 426.20 189A 4 Loin, tndrloin, trmd, heavy 44 199,518 866.00 925.00 898.88 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 12 12,849 412.97 455.00 429.84 ------------------------------------------------------------------------------- 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 16 51,978 495.00 514.39 500.91 112A 3 Rib, ribeye, bnls, light 14 101,775 557.33 588.50 580.65 112A 3 Rib, ribeye, bnls, heavy 20 51,289 555.00 580.00 569.73 113C 1 Chuck, semi-bnls, neck/off 6 12,103 203.00 215.00 209.20 114 1 Chuck, shoulder clod 19 85,692 195.00 215.74 208.79 114A 3 Chuck, shoulder clod, trmd 11 30,543 211.79 222.00 216.55 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 3,626 300.00 320.00 309.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 249,655 214.60 243.74 230.51 116B 1 Chuck, chuck tender (IM) 9 18,600 224.72 233.00 228.27

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 129,405 208.00 221.79 210.12 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 8,803 281.45 386.00 365.65 130 4 Chuck, short rib 12 24,414 206.00 290.00 220.13 160 1 Round, bone-in 161 1 Round, boneless 3 5,209 216.00 222.00 220.98

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 29,486 232.50 245.00 237.78 168 1 Round, top inside round 9 21,454 205.12 213.75 208.01 168 3 Round, top inside round 12 55,431 210.00 228.00 214.91 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 51,399 213.00 223.00 219.58 171C 3 Round, eye of round (IM) 17 33,023 226.00 255.00 245.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 12,242 460.00 484.39 477.47 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 14 15,056 470.00 495.00 487.41 184 1 Loin, top butt, bnls, heavy 11 12,364 262.00 272.00 265.52 184 3 Loin, top butt, boneless 15 29,586 265.00 293.00 281.39 185A 4 Loin, bottom sirloin, flap 7 18,431 370.00 410.00 387.53 185B 1 Loin, ball-tip, bnls, heavy 20 35,593 270.00 292.63 275.64 185C 1 Loin, sirloin, tri-tip (IM) 3 2,534 297.00 322.00 304.68 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 24 164,774 854.00 900.00 877.27 191A 4 Loin, butt tender, trimmed 3 9,848 815.00 861.00 855.96 193 4 Flank, flank steak (IM) 8 19,611 405.00 431.63 422.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 10,650 90.00 120.00 98.17 121D 4 Plate, Inside Skirt (IM) 22 71,289 336.00 361.45 346.78 121C 4 Plate, Outside Skirt (IM) 25 49,139 453.00 501.00 467.39 121E 6 Outside Skirt, pld (IM) 6 4,342 637.00 682.00 647.91

Cap, Wedge Meat & (IM) Lean 45 264,782 232.42 257.00 239.56

Pectoral Meat 16 43,147 272.00 291.50 278.64 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 178,130 163.95 180.00 168.80 Ground Beef 75% 0 0 Ground Beef 81% 32 250,510 175.00 194.55 180.30 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 68,678 240.84 266.75 247.87 Ground Beef Chuck 80% 16 184,689 173.00 192.00 182.41 Ground Beef Round 85% 19 86,219 194.94 216.00 209.18 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% 6 45,324 191.80 208.00 203.16 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 20 559,798 98.00 101.05 99.87 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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