USDA Boxed Beef Cutout Midday 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 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: 182.14 178.59 Change from prior day: (0.42) (0.03) ------------------------------------------------------------------------------- Choice/Select spread: 3.56

Total Load Count (Cuts, Trimmings, Grids): 118 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.80 258.98 Primal Chuck 156.28 154.16 Primal Round 158.10 158.86 Primal Loin 240.41 230.64 Primal Brisket 125.90 125.65 Primal Short Plate 129.19 134.84 Primal Flank 107.81 98.45 -------------------------------------------------------------------------------- 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 64.94 loads 2,597,715 pounds Select Cuts 28.82 loads 1,152,894 pounds Trimmings 0.17 loads 6,950 pounds Ground Beef 24.43 load 977,160 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 15 71,909 509.50 547.62 525.36 112A 3 Rib, ribeye, bnls, light 15 145,792 588.00 625.00 605.44 112A 3 Rib, ribeye, bnls, heavy 26 86,758 562.74 630.00 568.08 113C 1 Chuck, semi-bnls, neck/off 6 23,933 197.00 215.00 201.35 114 1 Chuck, shoulder clod 7 25,273 196.00 205.00 200.46 114A 3 Chuck, shoulder clod, trmd 25 175,383 203.85 218.21 210.96 114D 3 Chuck, clod, top blade 3 4,126 290.00 290.00 290.00 114E 3 Chuck, clod, arm roast 8 17,551 248.00 260.00 252.70 114F 5 Chuck, clod tender (IM) 4 13,832 305.00 330.00 318.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 98,629 225.85 242.06 230.51 116B 1 Chuck, chuck tender (IM) 7 51,117 207.00 220.00 209.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 152,284 187.85 205.00 192.93 120A 3 Brisket, point/off, bnls 3 2,257 330.00 345.00 334.37 123A 3 Short Plate, short rib 12 20,763 365.00 395.00 379.93 130 4 Chuck, short rib 14 16,187 286.00 305.55 301.24 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 107,645 209.50 230.27 217.90 168 1 Round, top inside round 14 42,601 180.85 199.99 193.09 168 3 Round, top inside round 18 407,030 180.85 203.00 197.05 169 5 Round, top inside, denuded 16 78,940 228.00 242.05 238.11

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 18 162,690 208.00 237.01 215.58 171C 3 Round, eye of round (IM) 19 39,275 215.00 242.06 231.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 44,506 471.42 519.62 473.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 3,298 435.00 435.00 435.00 180 3 Loin, strip, bnls, 0x1 30 157,448 465.00 498.44 473.03 184 1 Loin, top butt, bnls, heavy 8 4,607 300.00 310.00 302.10 184 3 Loin, top butt, boneless 21 86,982 304.50 338.00 315.56 185A 4 Loin, bottom sirloin, flap 28 128,575 355.00 400.00 367.83 185B 1 Loin, ball-tip, bnls, heavy 20 76,133 225.00 238.00 227.52 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 8,944 383.45 425.00 392.31 189A 4 Loin, tndrloin, trmd, heavy 33 194,664 890.00 974.99 903.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 21,382 432.00 473.00 468.63 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 6 4,765 541.00 564.94 556.95 112A 3 Rib, ribeye, bnls, heavy 12 15,846 541.00 570.74 562.17 113C 1 Chuck, semi-bnls, neck/off 4 5,212 201.50 209.00 205.95 114 1 Chuck, shoulder clod 3 1,191 199.36 215.23 211.99 114A 3 Chuck, shoulder clod, trmd 7 57,880 208.00 218.21 211.46 114D 3 Chuck, clod, top blade 0 0 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 18 110,395 224.50 242.00 228.83 116B 1 Chuck, chuck tender (IM) 6 18,309 210.00 225.00 213.53

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 7,708 195.00 201.71 196.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,995 390.00 411.00 404.65 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 55,653 210.00 225.00 216.75 168 1 Round, top inside round 10 31,992 189.00 225.23 192.69 168 3 Round, top inside round 15 290,680 199.61 218.00 200.38 169 5 Round, top inside, denuded 4 5,559 225.36 235.00 232.88

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 55,957 206.50 222.80 211.19 171C 3 Round, eye of round (IM) 4 5,681 228.39 245.00 236.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 5,009 439.00 450.89 441.54 175 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 9 52,728 415.00 441.99 421.32 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 7 25,363 286.73 307.00 296.30 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 10 89,381 225.00 236.00 230.73 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 22,110 885.00 940.00 897.48 191A 4 Loin, butt tender, trimmed 3 2,609 835.00 856.50 854.98 193 4 Flank, flank steak (IM) 7 22,843 397.94 466.50 407.51 ------------------------------------------------------------------------------- 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) 13 38,781 346.00 375.00 359.76 121C 4 Plate, Outside Skirt (IM) 5 7,370 467.27 500.00 497.56 121E 6 Outside Skirt, pld (IM) 8 17,704 668.00 730.00 678.62

Cap, Wedge Meat & (IM) Lean 29 96,453 259.00 275.00 265.24

Pectoral Meat 8 11,346 254.00 266.35 256.46 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 268,894 139.00 164.00 146.02 Ground Beef 75% Ground Beef 81% 17 132,307 181.00 214.00 187.87 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 8 72,381 251.44 273.69 252.79 Ground Beef Chuck 80% 17 225,386 185.40 220.00 199.44 Ground Beef Round 85% 11 104,398 217.00 240.00 222.16 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% 6 58,200 202.60 244.00 221.92 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 0 0 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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