USDA Boxed Beef Cutout Midday 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 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: 183.60 181.22 Change from prior day: (0.34) 0.57 ------------------------------------------------------------------------------- Choice/Select spread: 2.38

Total Load Count (Cuts, Trimmings, Grids): 98 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.29 260.66 Primal Chuck 160.43 157.96 Primal Round 159.72 160.80 Primal Loin 241.12 234.29 Primal Brisket 127.86 125.94 Primal Short Plate 129.29 134.91 Primal Flank 104.53 101.24 -------------------------------------------------------------------------------- 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 48.87 loads 1,954,809 pounds Select Cuts 19.17 loads 766,657 pounds Trimmings 15.87 loads 634,978 pounds Ground Beef 13.61 load 544,416 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 7 3,027 511.47 550.00 526.46 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 42 156,180 560.00 626.00 566.22 113C 1 Chuck, semi-bnls, neck/off 6 11,996 215.00 225.25 215.66 114 1 Chuck, shoulder clod 8 29,416 200.00 208.00 202.99 114A 3 Chuck, shoulder clod, trmd 33 125,127 206.02 229.11 209.69 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 5 6,669 250.00 273.00 257.52 114F 5 Chuck, clod tender (IM) 6 4,197 309.95 335.50 327.29 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 125,445 230.00 252.00 236.24 116B 1 Chuck, chuck tender (IM) 19 29,728 214.00 230.00 218.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 121,336 190.00 216.00 195.13 120A 3 Brisket, point/off, bnls 13 16,189 325.00 367.17 341.33 123A 3 Short Plate, short rib 29 28,607 378.00 416.00 393.17 130 4 Chuck, short rib 14 16,915 292.62 325.00 317.90 160 1 Round, bone-in 161 1 Round, boneless 3 1,206 207.50 211.00 208.01

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 158,984 215.00 229.50 218.15 168 1 Round, top inside round 30 85,368 187.00 200.00 190.31 168 3 Round, top inside round 21 142,226 194.07 231.00 201.45 169 5 Round, top inside, denuded 8 12,583 227.00 243.00 230.06

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,543 191.59 214.00 199.68 171B 3 Round, outside round 27 138,011 207.00 225.00 213.72 171C 3 Round, eye of round (IM) 22 108,923 210.00 244.00 216.80 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 141,403 440.00 506.00 449.76 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 7,513 405.00 415.00 410.45 180 3 Loin, strip, bnls, 0x1 27 60,430 446.70 512.00 471.29 184 1 Loin, top butt, bnls, heavy 4 3,690 310.00 318.00 310.84 184 3 Loin, top butt, boneless 27 30,388 302.88 336.40 318.84 185A 4 Loin, bottom sirloin, flap 33 53,749 365.00 404.00 373.03 185B 1 Loin, ball-tip, bnls, heavy 15 16,015 225.00 242.50 233.53 185C 1 Loin, sirloin, tri-tip (IM) 8 10,990 291.50 344.00 310.49 185D 4 Loin, tri-tip, pld (IM) 14 8,466 385.00 409.00 397.44 189A 4 Loin, tndrloin, trmd, heavy 34 92,396 891.00 947.00 900.01 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 7,663 405.00 461.00 430.28 ------------------------------------------------------------------------------- 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 2,480 510.00 530.25 511.63 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 14 11,861 550.00 570.63 562.72 113C 1 Chuck, semi-bnls, neck/off 4 23,339 195.88 215.00 201.42 114 1 Chuck, shoulder clod 5 12,030 200.00 214.05 205.35 114A 3 Chuck, shoulder clod, trmd 8 48,100 208.25 224.00 210.11 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 15,526 280.00 325.00 308.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 209,077 225.00 250.00 228.45 116B 1 Chuck, chuck tender (IM) 5 5,204 222.00 235.00 224.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 42,204 188.85 209.50 189.79 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,223 400.00 400.00 400.00 130 4 Chuck, short rib 3 2,642 300.00 310.00 304.05 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 34,263 215.00 240.00 219.08 168 1 Round, top inside round 8 15,716 184.30 204.50 189.12 168 3 Round, top inside round 6 13,565 199.27 210.00 207.32 169 5 Round, top inside, denuded 3 1,081 230.00 242.50 235.12

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 4 30,940 209.00 220.00 210.67 171C 3 Round, eye of round (IM) 16 33,698 216.50 248.00 227.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 2,862 445.00 466.00 450.86 175 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 6 8,142 420.00 440.30 428.97 184 1 Loin, top butt, bnls, heavy 4 8,423 279.50 287.00 282.89 184 3 Loin, top butt, boneless 7 7,353 299.00 320.00 313.47 185A 4 Loin, bottom sirloin, flap 9 26,265 363.00 390.00 369.61 185B 1 Loin, ball-tip, bnls, heavy 6 22,760 231.00 236.00 233.43 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 3,744 879.00 925.00 897.22 191A 4 Loin, butt tender, trimmed 0 0 193 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) 11 16,447 335.00 380.00 357.79 121C 4 Plate, Outside Skirt (IM) 10 27,287 432.23 510.00 450.67 121E 6 Outside Skirt, pld (IM) 4 2,483 668.00 745.00 730.71

Cap, Wedge Meat & (IM) Lean 24 151,019 255.00 275.00 259.99

Pectoral Meat 20 43,331 255.00 290.00 260.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 37 271,434 143.00 164.00 148.33 Ground Beef 75% 0 0 Ground Beef 81% 13 98,096 194.00 204.00 197.46 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 7 30,530 185.00 211.00 197.25 Ground Beef Round 85% 4 18,133 219.00 239.70 230.33 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% 0 0 Blended Ground Beef 81% 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 17 623,008 63.00 71.20 65.82 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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