USDA Boxed Beef Cutout Closing Prices for February 14

February 14 (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: 183.53 179.60 Change from prior day: (0.15) 0.28 ------------------------------------------------------------------------------- Choice/Select spread: 3.93

Total Load Count (Cuts, Trimmings, Grids): 146 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.42 265.39 Primal Chuck 159.90 158.16 Primal Round 156.41 157.49 Primal Loin 244.40 229.12 Primal Brisket 123.61 123.44 Primal Short Plate 128.55 133.77 Primal Flank 99.31 96.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/13 103 48 15 49 215 183.68 179.32 02/12 81 53 6 30 169 183.45 179.30 02/11 72 23 13 29 137 182.72 179.15 02/08 98 46 16 57 217 182.12 179.62 02/07 100 42 38 20 200 183.46 181.13 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.08 179.71 -------------------------------------------------------------------------------- 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 80.79 loads 3,231,437 pounds Select Cuts 30.55 loads 1,222,001 pounds Trimmings 22.82 loads 912,802 pounds Ground Beef 11.83 load 473,188 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 16 26,487 489.50 560.47 504.06 112A 3 Rib, ribeye, bnls, light 4 6,954 599.00 615.00 606.38 112A 3 Rib, ribeye, bnls, heavy 49 148,491 548.00 631.00 567.10 113C 1 Chuck, semi-bnls, neck/off 5 9,487 208.50 225.00 210.62 114 1 Chuck, shoulder clod 9 29,073 189.45 204.00 199.44 114A 3 Chuck, shoulder clod, trmd 29 217,222 203.00 219.00 210.64 114D 3 Chuck, clod, top blade 3 3,982 272.20 280.00 275.54 114E 3 Chuck, clod, arm roast 6 5,776 244.99 273.67 253.15 114F 5 Chuck, clod tender (IM) 5 5,246 282.00 329.25 314.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 135,672 222.73 241.74 235.63 116B 1 Chuck, chuck tender (IM) 16 51,802 212.00 233.00 221.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 233,372 183.00 200.00 186.58 120A 3 Brisket, point/off, bnls 8 6,821 324.00 345.00 329.99 123A 3 Short Plate, short rib 21 27,445 373.00 445.00 417.81 130 4 Chuck, short rib 17 19,580 299.42 335.00 312.91 160 1 Round, bone-in 6 10,278 188.00 210.51 196.23 161 1 Round, boneless 3 35,929 200.00 203.00 200.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 214,560 208.00 232.00 214.11 168 1 Round, top inside round 32 101,250 182.00 200.00 188.36 168 3 Round, top inside round 42 321,515 188.33 211.00 197.33 169 5 Round, top inside, denuded 12 66,300 225.00 245.00 233.27

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 36 124,658 199.00 221.00 207.87 171C 3 Round, eye of round (IM) 28 53,057 219.00 243.57 227.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 25,569 456.00 511.72 468.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 9,326 405.00 428.67 414.72 180 3 Loin, strip, bnls, 0x1 37 207,844 454.00 495.00 464.15 184 1 Loin, top butt, bnls, heavy 10 8,627 301.00 330.00 313.30 184 3 Loin, top butt, boneless 23 61,900 312.00 339.50 331.24 185A 4 Loin, bottom sirloin, flap 41 368,590 350.00 390.00 359.43 185B 1 Loin, ball-tip, bnls, heavy 29 118,183 218.00 245.00 224.01 185C 1 Loin, sirloin, tri-tip (IM) 10 52,762 279.00 305.00 290.75 185D 4 Loin, tri-tip, pld (IM) 9 28,882 385.00 416.00 388.71 189A 4 Loin, tndrloin, trmd, heavy 49 318,841 848.00 944.00 858.49 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 27,963 405.00 460.00 421.20 ------------------------------------------------------------------------------- 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 10 10,201 501.94 525.94 512.72 112A 3 Rib, ribeye, bnls, light 9 51,331 530.20 579.50 559.31 112A 3 Rib, ribeye, bnls, heavy 18 74,042 534.00 570.00 544.45 113C 1 Chuck, semi-bnls, neck/off 3 6,717 202.13 210.00 204.46 114 1 Chuck, shoulder clod 11 56,656 198.00 220.00 203.42 114A 3 Chuck, shoulder clod, trmd 9 26,784 208.14 221.00 212.42 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 8,739 307.73 325.00 319.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 64,644 220.30 244.98 231.74 116B 1 Chuck, chuck tender (IM) 4 14,900 225.00 230.15 229.07

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 140,466 183.00 200.00 188.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 12,994 368.89 435.00 393.13 130 4 Chuck, short rib 4 8,308 305.00 325.00 309.42 160 1 Round, bone-in 161 1 Round, boneless 3 2,132 206.00 211.00 207.22

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 33,903 208.47 227.00 212.75 168 1 Round, top inside round 6 26,448 186.00 197.00 191.44 168 3 Round, top inside round 13 18,107 194.00 223.96 205.57 169 5 Round, top inside, denuded 4 1,696 227.00 240.50 232.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 70,325 185.00 230.00 187.99 171B 3 Round, outside round 10 18,909 197.73 214.98 206.44 171C 3 Round, eye of round (IM) 7 8,377 218.00 235.00 223.22 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 3,613 438.00 482.00 451.52 175 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 13 70,461 388.78 445.00 418.22 184 1 Loin, top butt, bnls, heavy 6 9,885 280.00 300.00 293.74 184 3 Loin, top butt, boneless 8 24,917 292.83 311.00 300.11 185A 4 Loin, bottom sirloin, flap 6 28,244 344.00 385.00 356.35 185B 1 Loin, ball-tip, bnls, heavy 17 45,963 218.81 240.00 228.90 185C 1 Loin, sirloin, tri-tip (IM) 4 4,202 285.00 290.00 286.18 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 125,089 848.00 995.50 860.01 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 25,816 389.00 444.00 392.27 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 51,540 97.00 121.00 102.79 121D 4 Plate, Inside Skirt (IM) 27 116,059 338.00 380.00 345.86 121C 4 Plate, Outside Skirt (IM) 8 8,136 472.11 535.00 503.55 121E 6 Outside Skirt, pld (IM) 3 1,006 665.00 745.00 708.66

Cap, Wedge Meat & (IM) Lean 22 43,316 256.00 285.00 268.39

Pectoral Meat 11 16,874 254.13 290.00 264.40 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 72,389 148.00 165.00 152.64 Ground Beef 75% Ground Beef 81% 24 109,720 170.00 216.50 186.00 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 9 43,634 233.13 275.30 247.12 Ground Beef Chuck 80% 16 91,626 185.00 206.00 196.08 Ground Beef Round 85% 5 19,581 211.00 222.29 218.70 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% 5 20,254 193.30 211.00 209.25 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 24 655,602 62.00 74.50 66.09 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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