USDA Boxed Beef Cutout Closing Prices for February 11

February 11 (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: 182.72 179.15 Change from prior day: 0.60 (0.47) ------------------------------------------------------------------------------- Choice/Select spread: 3.56

Total Load Count (Cuts, Trimmings, Grids): 137 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.30 259.78 Primal Chuck 157.24 155.97 Primal Round 159.04 158.38 Primal Loin 241.93 231.87 Primal Brisket 121.40 119.44 Primal Short Plate 129.75 135.55 Primal Flank 101.02 99.89 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/08 98 46 16 57 217 182.12 179.62 02/07 100 42 38 20 200 183.46 181.13 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.31 180.02 -------------------------------------------------------------------------------- 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 71.61 loads 2,864,418 pounds Select Cuts 23.45 loads 938,131 pounds Trimmings 13.28 loads 531,037 pounds Ground Beef 28.84 load 1,153,416 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 44 343,812 510.00 565.00 520.41 112A 3 Rib, ribeye, bnls, light 6 8,109 594.00 622.00 610.37 112A 3 Rib, ribeye, bnls, heavy 37 103,713 562.00 637.44 582.94 113C 1 Chuck, semi-bnls, neck/off 4 3,949 203.87 211.00 205.49 114 1 Chuck, shoulder clod 4 73,454 197.00 205.17 199.89 114A 3 Chuck, shoulder clod, trmd 34 135,419 184.00 216.00 209.92 114D 3 Chuck, clod, top blade 14 35,331 253.63 293.00 272.68 114E 3 Chuck, clod, arm roast 18 34,072 244.00 261.00 248.07 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 137,713 222.60 245.00 234.24 116B 1 Chuck, chuck tender (IM) 18 26,523 216.58 229.00 225.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 152,719 186.00 196.23 188.38 120A 3 Brisket, point/off, bnls 15 5,477 323.00 374.00 337.41 123A 3 Short Plate, short rib 34 47,838 363.50 426.00 383.34 130 4 Chuck, short rib 22 43,250 299.34 328.00 315.25 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 64 290,409 210.21 240.18 216.77 168 1 Round, top inside round 19 68,657 185.00 209.92 190.10 168 3 Round, top inside round 18 59,174 185.00 222.00 201.17 169 5 Round, top inside, denuded 30 125,804 227.00 243.00 234.77

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 53 182,005 202.44 236.01 217.16 171C 3 Round, eye of round (IM) 40 64,421 219.12 246.78 230.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 24,809 463.00 504.92 472.42 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 5,828 415.00 447.00 421.32 180 3 Loin, strip, bnls, 0x1 66 278,546 461.75 519.86 471.10 184 1 Loin, top butt, bnls, heavy 14 11,549 281.00 327.00 297.90 184 3 Loin, top butt, boneless 26 120,549 316.00 339.50 321.12 185A 4 Loin, bottom sirloin, flap 17 60,567 348.74 400.00 355.45 185B 1 Loin, ball-tip, bnls, heavy 17 116,548 218.00 246.00 223.94 185C 1 Loin, sirloin, tri-tip (IM) 6 23,213 275.00 315.00 279.92 185D 4 Loin, tri-tip, pld (IM) 14 15,623 390.00 409.00 394.47 189A 4 Loin, tndrloin, trmd, heavy 39 92,450 875.00 960.00 896.48 191A 4 Loin, butt tender, trimmed 7 3,334 870.00 872.00 870.90 193 4 Flank, flank steak (IM) 21 30,521 404.74 453.00 429.91 ------------------------------------------------------------------------------- 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 11 5,651 499.00 539.00 508.82 112A 3 Rib, ribeye, bnls, light 6 48,703 524.21 570.00 539.38 112A 3 Rib, ribeye, bnls, heavy 27 50,088 545.00 590.00 565.09 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 8,713 199.00 207.80 203.85 114A 3 Chuck, shoulder clod, trmd 10 31,114 205.00 215.98 210.53 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 23,827 299.55 325.00 319.86 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 6,661 222.00 244.00 237.96 116B 1 Chuck, chuck tender (IM) 7 9,704 215.00 230.00 221.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 3 41,646 187.25 191.00 187.39 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 7,492 348.00 416.00 369.21 130 4 Chuck, short rib 13 13,869 309.05 325.00 312.01 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 32,841 210.00 230.00 217.75 168 1 Round, top inside round 15 134,421 182.93 196.03 186.21 168 3 Round, top inside round 6 54,486 190.22 208.58 192.15 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 16,190 202.44 222.80 210.55 171C 3 Round, eye of round (IM) 10 7,894 220.00 245.00 226.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 15,682 439.54 460.00 444.28 175 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 22 21,846 419.00 461.00 433.13 184 1 Loin, top butt, bnls, heavy 8 52,369 280.32 288.00 283.02 184 3 Loin, top butt, boneless 14 18,752 285.00 316.00 311.63 185A 4 Loin, bottom sirloin, flap 8 46,932 343.00 375.00 353.46 185B 1 Loin, ball-tip, bnls, heavy 8 22,517 215.81 235.00 221.92 185C 1 Loin, sirloin, tri-tip (IM) 4 6,742 275.00 292.00 281.07 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 17,740 890.00 925.00 893.12 191A 4 Loin, butt tender, trimmed 6 7,152 838.00 851.22 844.91 193 4 Flank, flank steak (IM) 4 6,432 399.00 425.00 408.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 8,319 97.00 130.01 110.71 121D 4 Plate, Inside Skirt (IM) 30 84,994 344.00 390.00 356.74 121C 4 Plate, Outside Skirt (IM) 5 8,699 447.00 531.00 490.23 121E 6 Outside Skirt, pld (IM) 7 21,328 633.00 776.00 651.26

Cap, Wedge Meat & (IM) Lean 23 60,574 259.00 284.20 265.99

Pectoral Meat 23 77,344 245.00 280.50 255.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 488,332 143.00 156.00 147.17 Ground Beef 75% Ground Beef 81% 17 70,371 177.00 214.00 188.06 Ground Beef 85% Ground Beef 90% Ground Beef 93% 19 176,377 250.00 272.00 254.30 Ground Beef Chuck 80% 19 166,533 183.00 216.45 196.05 Ground Beef Round 85% 16 73,505 213.65 234.92 219.32 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% 11 69,271 194.60 213.00 203.71 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 17 372,367 63.13 72.00 65.98 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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