USDA Boxed Beef Cutout Closing Prices for February 7

February 7 (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: 183.46 181.13 Change from prior day: (0.48) 0.48 ------------------------------------------------------------------------------- Choice/Select spread: 2.33

Total Load Count (Cuts, Trimmings, Grids): 200 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.05 263.31 Primal Chuck 159.71 157.18 Primal Round 159.41 160.19 Primal Loin 241.33 234.57 Primal Brisket 125.51 125.68 Primal Short Plate 128.40 134.22 Primal Flank 103.55 100.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/06 93 34 15 43 186 183.94 180.65 02/05 65 55 23 39 183 184.31 179.72 02/04 102 56 6 42 206 182.74 179.01 02/01 134 67 12 25 238 182.56 178.62 01/31 108 51 31 37 227 185.32 180.25 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.77 179.65 -------------------------------------------------------------------------------- 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 100.39 loads 4,015,662 pounds Select Cuts 41.86 loads 1,674,281 pounds Trimmings 37.79 loads 1,511,566 pounds Ground Beef 19.62 load 784,957 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 12 4,472 511.47 566.50 531.61 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 57 264,712 551.00 626.00 571.76 113C 1 Chuck, semi-bnls, neck/off 8 13,827 205.00 225.25 214.38 114 1 Chuck, shoulder clod 14 41,439 199.00 208.00 202.22 114A 3 Chuck, shoulder clod, trmd 45 164,988 206.02 229.11 211.34 114D 3 Chuck, clod, top blade 4 4,529 254.14 286.00 264.98 114E 3 Chuck, clod, arm roast 9 8,734 250.00 273.00 255.89 114F 5 Chuck, clod tender (IM) 10 9,614 279.97 335.50 308.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 66 264,890 229.00 253.60 236.01 116B 1 Chuck, chuck tender (IM) 26 42,737 214.00 232.00 220.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 69 354,976 185.00 216.00 190.22 120A 3 Brisket, point/off, bnls 16 20,403 325.00 367.17 341.87 123A 3 Short Plate, short rib 35 37,386 375.00 416.00 393.28 130 4 Chuck, short rib 19 32,743 292.62 329.00 316.66 160 1 Round, bone-in 161 1 Round, boneless 4 1,674 207.50 211.00 208.85

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 66 235,443 212.00 242.00 219.30 168 1 Round, top inside round 37 149,594 187.00 200.00 189.78 168 3 Round, top inside round 31 229,617 194.07 231.00 202.51 169 5 Round, top inside, denuded 12 18,007 227.00 245.60 232.14

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 5,609 191.59 216.00 207.78 171B 3 Round, outside round 58 806,713 204.00 227.00 206.51 171C 3 Round, eye of round (IM) 38 157,315 210.00 254.17 221.56 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 153,306 439.00 524.50 451.99 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 8,215 405.00 432.00 412.29 180 3 Loin, strip, bnls, 0x1 39 105,612 446.70 529.50 476.48 184 1 Loin, top butt, bnls, heavy 4 3,690 310.00 318.00 310.84 184 3 Loin, top butt, boneless 44 138,461 302.88 339.50 320.07 185A 4 Loin, bottom sirloin, flap 41 77,327 353.00 404.00 370.09 185B 1 Loin, ball-tip, bnls, heavy 22 122,000 223.50 242.50 229.82 185C 1 Loin, sirloin, tri-tip (IM) 14 43,524 280.00 344.00 292.61 185D 4 Loin, tri-tip, pld (IM) 16 15,716 385.00 409.00 394.54 189A 4 Loin, tndrloin, trmd, heavy 42 103,342 891.00 952.00 902.58 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 22,361 405.00 467.00 433.47 ------------------------------------------------------------------------------- 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 8 3,142 506.00 530.25 512.30 112A 3 Rib, ribeye, bnls, light 6 8,930 532.00 571.50 544.42 112A 3 Rib, ribeye, bnls, heavy 20 24,204 542.18 570.69 556.90 113C 1 Chuck, semi-bnls, neck/off 6 23,661 195.88 215.50 201.59 114 1 Chuck, shoulder clod 11 174,040 196.00 214.05 196.65 114A 3 Chuck, shoulder clod, trmd 11 54,557 208.25 224.00 210.64 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 15,586 280.00 325.00 307.97 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 310,129 225.00 250.00 228.98 116B 1 Chuck, chuck tender (IM) 7 13,043 222.00 235.00 227.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 46,300 188.85 209.50 190.24 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 4,044 395.00 421.00 400.43 130 4 Chuck, short rib 4 3,372 300.00 310.50 305.44 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 63,036 210.43 240.00 218.02 168 1 Round, top inside round 14 41,703 184.30 204.50 187.77 168 3 Round, top inside round 12 40,805 195.00 210.00 199.86 169 5 Round, top inside, denuded 5 1,965 230.00 242.50 237.04

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 42,906 199.66 230.00 202.24 171B 3 Round, outside round 11 58,292 209.00 220.00 211.42 171C 3 Round, eye of round (IM) 19 37,160 216.50 248.00 227.53 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 5,896 418.00 466.00 442.06 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 10 46,678 418.92 440.30 425.52 184 1 Loin, top butt, bnls, heavy 12 283,123 279.50 300.00 280.23 184 3 Loin, top butt, boneless 12 19,253 296.82 320.00 305.14 185A 4 Loin, bottom sirloin, flap 12 30,279 363.00 390.00 369.70 185B 1 Loin, ball-tip, bnls, heavy 8 25,974 230.00 242.00 234.34 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 8,314 879.00 925.00 894.08 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 7,883 395.00 431.00 412.23 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 4,657 102.27 122.00 116.87 121D 4 Plate, Inside Skirt (IM) 21 42,318 335.00 380.00 353.02 121C 4 Plate, Outside Skirt (IM) 17 31,976 430.00 530.00 453.00 121E 6 Outside Skirt, pld (IM) 4 2,483 668.00 745.00 730.71

Cap, Wedge Meat & (IM) Lean 38 285,058 255.00 275.00 258.64

Pectoral Meat 28 64,619 251.73 290.00 259.37 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 319,404 143.00 171.50 148.78 Ground Beef 75% Ground Beef 81% 20 144,253 165.00 215.50 189.07 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 1,149 259.70 273.50 268.09 Ground Beef Chuck 80% 16 88,914 184.00 213.00 192.15 Ground Beef Round 85% 6 23,069 219.00 239.70 229.09 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% 5 22,240 194.30 213.00 210.82 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 42 1,474,936 59.00 71.20 63.16 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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