USDA Boxed Beef Cutout Closing Prices for February 4

February 4 (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: 182.74 179.01 Change from prior day: 0.18 0.39 ------------------------------------------------------------------------------- Choice/Select spread: 3.73

Total Load Count (Cuts, Trimmings, Grids): 206 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.02 259.29 Primal Chuck 156.80 155.54 Primal Round 158.27 158.38 Primal Loin 241.53 230.79 Primal Brisket 126.16 125.95 Primal Short Plate 129.62 135.07 Primal Flank 107.38 99.08 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/01 134 67 12 25 238 182.56 178.62 01/31 108 51 31 37 227 185.32 180.25 01/30 125 84 8 31 246 186.76 181.02 01/29 78 57 7 28 170 186.89 181.10 01/28 118 30 16 25 189 187.61 182.42 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.83 180.68 -------------------------------------------------------------------------------- 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 101.91 loads 4,076,522 pounds Select Cuts 55.55 loads 2,221,880 pounds Trimmings 6.01 loads 240,432 pounds Ground Beef 42.12 load 1,684,882 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 29 140,107 509.50 567.00 531.68 112A 3 Rib, ribeye, bnls, light 15 150,874 599.00 667.86 607.59 112A 3 Rib, ribeye, bnls, heavy 45 111,886 550.00 630.00 567.77 113C 1 Chuck, semi-bnls, neck/off 10 42,930 197.00 215.00 203.63 114 1 Chuck, shoulder clod 11 64,291 190.00 207.00 194.65 114A 3 Chuck, shoulder clod, trmd 43 329,557 182.00 218.25 210.10 114D 3 Chuck, clod, top blade 6 5,381 277.00 301.00 289.02 114E 3 Chuck, clod, arm roast 12 27,558 248.00 260.60 254.46 114F 5 Chuck, clod tender (IM) 8 21,536 305.00 330.00 319.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 180,733 225.85 253.60 236.85 116B 1 Chuck, chuck tender (IM) 17 74,791 207.00 224.00 210.89

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 162,638 187.85 206.50 193.08 120A 3 Brisket, point/off, bnls 6 13,000 330.00 345.60 343.27 123A 3 Short Plate, short rib 24 43,454 365.00 426.00 389.55 130 4 Chuck, short rib 21 43,678 286.00 322.00 300.78 160 1 Round, bone-in 3 12,516 187.00 196.50 187.42 161 1 Round, boneless 3 14,971 204.00 204.00 204.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 57 185,554 203.86 230.27 219.10 168 1 Round, top inside round 16 56,776 187.00 199.99 191.95 168 3 Round, top inside round 30 524,183 190.00 211.00 197.10 169 5 Round, top inside, denuded 36 159,983 228.00 245.60 241.03

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 44 301,513 202.74 237.01 214.72 171C 3 Round, eye of round (IM) 47 126,028 215.00 255.00 230.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 64,953 471.42 519.62 477.21 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 4,322 421.75 435.00 431.86 180 3 Loin, strip, bnls, 0x1 44 214,312 452.35 500.00 474.49 184 1 Loin, top butt, bnls, heavy 12 6,315 300.00 310.00 304.14 184 3 Loin, top butt, boneless 35 226,781 304.50 338.00 316.96 185A 4 Loin, bottom sirloin, flap 38 136,758 355.00 400.00 368.30 185B 1 Loin, ball-tip, bnls, heavy 27 149,674 220.00 253.70 226.64 185C 1 Loin, sirloin, tri-tip (IM) 8 56,926 280.00 292.74 289.65 185D 4 Loin, tri-tip, pld (IM) 5 9,153 383.45 425.00 392.77 189A 4 Loin, tndrloin, trmd, heavy 49 227,741 890.00 1092.00 911.95 191A 4 Loin, butt tender, trimmed 4 4,571 895.77 915.60 906.37 193 4 Flank, flank steak (IM) 23 31,695 429.60 473.00 460.05 ------------------------------------------------------------------------------- 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 6 9,994 494.00 531.00 500.07 112A 3 Rib, ribeye, bnls, light 7 8,060 541.00 564.94 555.74 112A 3 Rib, ribeye, bnls, heavy 23 35,423 540.00 577.00 556.23 113C 1 Chuck, semi-bnls, neck/off 7 21,889 199.00 209.00 201.81 114 1 Chuck, shoulder clod 5 10,324 193.97 215.23 196.63 114A 3 Chuck, shoulder clod, trmd 13 72,796 207.00 225.65 211.30 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 9,404 287.00 312.00 307.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 271,388 224.50 245.00 227.98 116B 1 Chuck, chuck tender (IM) 6 18,309 210.00 225.00 213.53

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 37,875 192.25 201.71 193.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 14,103 365.00 411.00 376.65 130 4 Chuck, short rib 11 27,948 286.00 306.00 301.27 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 77,781 203.62 225.00 216.33 168 1 Round, top inside round 13 75,167 188.00 198.37 191.06 168 3 Round, top inside round 22 413,266 190.00 218.00 201.00 169 5 Round, top inside, denuded 6 7,756 225.36 240.00 234.23

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 140,466 205.00 222.80 209.80 171C 3 Round, eye of round (IM) 10 37,151 218.00 245.00 222.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 53,155 433.62 467.00 436.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 59,135 415.00 444.50 422.63 184 1 Loin, top butt, bnls, heavy 4 44,399 279.00 280.55 280.29 184 3 Loin, top butt, boneless 16 66,200 286.73 309.50 297.93 185A 4 Loin, bottom sirloin, flap 6 10,450 358.15 377.00 368.16 185B 1 Loin, ball-tip, bnls, heavy 15 125,010 225.00 245.00 230.61 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 49,393 883.00 940.00 891.59 191A 4 Loin, butt tender, trimmed 7 4,292 835.00 864.53 852.08 193 4 Flank, flank steak (IM) 10 26,181 397.94 466.50 408.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 2,734 104.00 125.00 106.69 121D 4 Plate, Inside Skirt (IM) 19 124,898 345.64 375.00 350.25 121C 4 Plate, Outside Skirt (IM) 8 11,153 461.50 500.00 488.58 121E 6 Outside Skirt, pld (IM) 9 20,029 668.00 730.00 677.50

Cap, Wedge Meat & (IM) Lean 39 112,593 259.00 283.00 265.88

Pectoral Meat 16 43,876 253.00 266.35 255.61 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 519,521 139.00 169.00 147.18 Ground Beef 75% Ground Beef 81% 28 251,211 169.75 214.00 184.82 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 13 78,080 251.44 278.25 253.39 Ground Beef Chuck 80% 27 422,986 185.40 220.00 200.18 Ground Beef Round 85% 14 116,143 217.00 240.00 221.86 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 10 73,850 202.60 244.00 224.89 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 7 207,982 65.00 66.75 65.79 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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