USDA Boxed Beef Cutout Midday 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 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: 190.22 185.43 Change from prior day: 0.02 (0.10) ------------------------------------------------------------------------------- Choice/Select spread: 4.79

Total Load Count (Cuts, Trimmings, Grids): 82 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.33 257.89 Primal Chuck 157.43 158.34 Primal Round 167.65 167.01 Primal Loin 259.47 240.46 Primal Brisket 141.17 140.44 Primal Short Plate 139.18 142.60 Primal Flank 114.99 114.26 -------------------------------------------------------------------------------- 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 35.77 loads 1,430,912 pounds Select Cuts 18.66 loads 746,485 pounds Trimmings 12.85 loads 513,865 pounds Ground Beef 14.26 load 570,448 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 16 12,586 507.63 540.07 524.88 112A 3 Rib, ribeye, bnls, light 15 87,796 575.33 615.00 600.26 112A 3 Rib, ribeye, bnls, heavy 31 82,745 570.00 607.63 583.21 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 44,910 200.25 212.21 203.86 114A 3 Chuck, shoulder clod, trmd 14 50,858 210.79 221.50 215.93 114D 3 Chuck, clod, top blade 4 14,638 261.34 289.95 278.96 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,099 334.00 375.00 344.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 110,935 219.60 236.50 229.56 116B 1 Chuck, chuck tender (IM) 18 37,621 224.72 236.63 229.90

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 38,307 208.00 213.75 209.63 120A 3 Brisket, point/off, bnls 10 10,513 323.00 361.00 335.28 123A 3 Short Plate, short rib 7 12,246 305.00 360.00 338.95 130 4 Chuck, short rib 14 24,250 214.00 260.00 229.68 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 154,283 231.00 251.63 239.35 168 1 Round, top inside round 23 129,647 205.00 220.99 207.44 168 3 Round, top inside round 15 38,561 213.79 225.00 218.53 169 5 Round, top inside, denuded 8 21,488 246.00 258.00 252.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 7,651 202.00 211.89 206.67 171B 3 Round, outside round 22 120,165 208.79 226.00 216.30 171C 3 Round, eye of round (IM) 10 26,741 240.00 255.00 245.79 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 7,179 490.56 527.00 499.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 10,087 457.00 488.00 482.10 180 3 Loin, strip, bnls, 0x1 13 77,194 534.46 569.50 553.03 184 1 Loin, top butt, bnls, heavy 7 9,529 282.99 301.00 298.58 184 3 Loin, top butt, boneless 11 18,527 315.00 333.50 327.94 185A 4 Loin, bottom sirloin, flap 13 24,828 402.52 421.00 411.51 185B 1 Loin, ball-tip, bnls, heavy 13 41,889 289.00 309.00 302.35 185C 1 Loin, sirloin, tri-tip (IM) 8 9,740 320.00 340.50 323.41 185D 4 Loin, tri-tip, pld (IM) 3 1,555 420.00 426.79 425.91 189A 4 Loin, tndrloin, trmd, heavy 20 75,845 885.00 916.21 894.56 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 10,049 412.97 455.00 432.70 ------------------------------------------------------------------------------- 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 9 42,613 499.75 513.00 500.50 112A 3 Rib, ribeye, bnls, light 5 9,433 562.00 588.50 580.75 112A 3 Rib, ribeye, bnls, heavy 10 13,203 555.00 575.00 562.26 113C 1 Chuck, semi-bnls, neck/off 3 1,663 203.00 215.00 208.67 114 1 Chuck, shoulder clod 14 73,683 201.00 213.00 209.67 114A 3 Chuck, shoulder clod, trmd 5 14,427 211.79 222.00 216.48 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 10 85,754 225.00 240.00 229.43 116B 1 Chuck, chuck tender (IM) 6 15,378 224.72 230.00 227.72

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 17,970 210.00 225.00 213.37 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 3 23,910 232.50 242.00 237.54 168 1 Round, top inside round 6 13,490 205.12 213.75 208.54 168 3 Round, top inside round 6 38,102 210.00 218.00 212.38 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 43,567 213.00 223.00 219.95 171C 3 Round, eye of round (IM) 12 28,568 226.00 255.00 245.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 3,934 460.00 480.00 476.27 175 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 8 8,953 470.00 495.00 490.75 184 1 Loin, top butt, bnls, heavy 8 10,499 262.00 270.00 264.67 184 3 Loin, top butt, boneless 5 16,621 280.00 288.65 282.06 185A 4 Loin, bottom sirloin, flap 6 16,268 370.00 395.25 384.54 185B 1 Loin, ball-tip, bnls, heavy 13 25,226 270.00 292.63 276.31 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 20,968 854.00 875.00 864.16 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 18,836 405.00 431.63 422.95 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 6,838 90.00 120.00 95.34 121D 4 Plate, Inside Skirt (IM) 15 49,552 336.00 351.63 342.99 121C 4 Plate, Outside Skirt (IM) 21 42,349 453.00 480.00 464.07 121E 6 Outside Skirt, pld (IM) 4 3,322 637.00 682.00 647.61

Cap, Wedge Meat & (IM) Lean 19 114,711 232.42 257.00 237.11

Pectoral Meat 9 19,541 272.00 291.50 279.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 144,595 167.00 180.00 168.89 Ground Beef 75% 0 0 Ground Beef 81% 19 144,401 175.00 190.00 181.49 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 10 51,767 240.84 256.00 246.06 Ground Beef Chuck 80% 11 115,896 181.23 192.00 183.35 Ground Beef Round 85% 14 41,248 194.94 216.00 207.66 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% 0 0 Blended Ground Beef 81% 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 17 498,115 98.00 101.05 99.95 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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