Watch Live

Tweet TWEET

USDA Boxed Beef Cutout Midday Prices for February 20

February 20 (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: 191.45 187.55 Change from prior day: 1.00 1.65 ------------------------------------------------------------------------------- Choice/Select spread: 3.90

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.34 265.33 Primal Chuck 157.91 157.96 Primal Round 168.74 168.97 Primal Loin 259.97 243.83 Primal Brisket 141.85 141.50 Primal Short Plate 141.22 144.86 Primal Flank 114.79 114.91 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/17 91 41 14 24 171 190.45 185.90 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.04 184.05 -------------------------------------------------------------------------------- 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 66.06 loads 2,642,298 pounds Select Cuts 16.18 loads 647,183 pounds Trimmings 14.99 loads 599,794 pounds Ground Beef 11.19 load 447,756 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 38 305,181 513.00 545.00 515.43 112A 3 Rib, ribeye, bnls, light 12 8,091 600.00 630.00 610.77 112A 3 Rib, ribeye, bnls, heavy 32 130,195 570.00 601.50 591.45 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 8 7,931 199.00 216.00 211.32 114A 3 Chuck, shoulder clod, trmd 14 62,999 213.00 230.30 221.46 114D 3 Chuck, clod, top blade 3 6,906 273.21 276.63 275.26 114E 3 Chuck, clod, arm roast 16 54,630 243.62 265.00 249.70 114F 5 Chuck, clod tender (IM) 5 3,455 375.00 375.00 375.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 119,301 219.60 246.60 232.82 116B 1 Chuck, chuck tender (IM) 15 34,302 223.21 240.00 230.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 121,147 206.00 225.64 211.86 120A 3 Brisket, point/off, bnls 9 20,863 324.00 359.00 335.77 123A 3 Short Plate, short rib 15 44,631 305.00 397.00 357.09 130 4 Chuck, short rib 14 28,184 214.75 260.00 230.48 160 1 Round, bone-in 3 2,356 213.00 220.00 217.03 161 1 Round, boneless 5 7,196 206.00 228.00 226.12

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 34 128,029 235.00 252.50 244.71 168 1 Round, top inside round 29 212,346 207.00 225.00 210.70 168 3 Round, top inside round 16 123,682 216.00 230.00 220.87 169 5 Round, top inside, denuded 25 141,739 247.00 261.35 250.26

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 131,818 211.00 236.00 226.56 171C 3 Round, eye of round (IM) 31 72,696 230.00 261.76 241.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 126,867 492.22 525.00 498.26 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 8,052 485.00 508.95 498.74 180 3 Loin, strip, bnls, 0x1 39 111,712 540.00 579.00 550.07 184 1 Loin, top butt, bnls, heavy 8 11,263 297.56 315.50 300.93 184 3 Loin, top butt, boneless 40 244,424 299.21 335.00 316.15 185A 4 Loin, bottom sirloin, flap 12 19,078 394.19 425.00 413.95 185B 1 Loin, ball-tip, bnls, heavy 11 14,819 280.00 304.21 300.82 185C 1 Loin, sirloin, tri-tip (IM) 7 14,500 314.00 331.00 320.99 185D 4 Loin, tri-tip, pld (IM) 9 26,123 404.21 439.00 417.08 189A 4 Loin, tndrloin, trmd, heavy 41 131,900 872.62 924.45 895.10 191A 4 Loin, butt tender, trimmed 9 8,671 840.00 870.00 843.36 193 4 Flank, flank steak (IM) 4 14,811 413.22 420.00 416.52 ------------------------------------------------------------------------------- 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 7,808 495.00 525.50 509.00 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 13 44,847 560.00 585.00 574.10 113C 1 Chuck, semi-bnls, neck/off 5 21,984 205.00 212.50 207.69 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 11 25,490 207.00 223.25 217.72 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 15 56,613 222.00 239.00 230.86 116B 1 Chuck, chuck tender (IM) 5 7,276 226.63 235.00 228.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 3,009 209.00 214.00 211.25 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 4 6,994 221.75 228.25 225.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 44,640 240.00 260.00 249.76 168 1 Round, top inside round 3 9,932 208.00 209.00 208.30 168 3 Round, top inside round 8 14,569 218.00 225.00 220.66 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,780 210.79 215.00 213.04 171B 3 Round, outside round 4 4,565 221.00 230.60 227.97 171C 3 Round, eye of round (IM) 11 19,211 229.00 259.00 241.59 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 18,086 460.00 501.67 466.75 184 1 Loin, top butt, bnls, heavy 4 6,850 275.00 285.50 284.08 184 3 Loin, top butt, boneless 5 6,590 275.00 282.63 277.13 185A 4 Loin, bottom sirloin, flap 3 9,675 400.00 405.00 400.26 185B 1 Loin, ball-tip, bnls, heavy 16 66,444 270.00 304.21 283.94 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 10,411 868.86 951.00 885.64 191A 4 Loin, butt tender, trimmed 3 1,572 850.00 870.00 862.27 193 4 Flank, flank steak (IM) 4 2,694 415.00 431.63 428.27 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 40,157 92.00 115.00 93.07 121D 4 Plate, Inside Skirt (IM) 15 28,853 334.50 355.00 346.96 121C 4 Plate, Outside Skirt (IM) 17 24,931 460.00 485.00 470.83 121E 6 Outside Skirt, pld (IM) 8 13,925 640.00 682.00 659.47

Cap, Wedge Meat & (IM) Lean 25 116,406 238.00 260.00 248.71

Pectoral Meat 11 22,990 270.00 282.63 275.02 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 99,987 165.00 179.00 169.89 Ground Beef 75% 0 0 Ground Beef 81% 27 81,408 176.43 196.00 186.79 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 1,344 231.43 270.00 257.68 Ground Beef Chuck 80% 22 58,176 175.84 195.00 187.54 Ground Beef Round 85% 8 81,620 203.52 219.64 212.08 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% 3 14,400 196.25 199.60 197.09 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 15 557,794 99.00 100.65 99.78 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.