USDA Boxed Beef Cutout Closing Prices for February 19

February 19 (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: 182.47 180.88 Change from prior day: 0.52 0.48 ------------------------------------------------------------------------------- Choice/Select spread: 1.58

Total Load Count (Cuts, Trimmings, Grids): 366 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.80 262.32 Primal Chuck 159.22 163.29 Primal Round 156.76 157.31 Primal Loin 240.06 230.47 Primal Brisket 123.18 121.83 Primal Short Plate 127.39 132.58 Primal Flank 100.47 97.21 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/15 69 26 15 33 142 181.95 180.40 02/14 81 31 23 12 146 183.53 179.60 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.06 179.56 -------------------------------------------------------------------------------- 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 185.18 loads 7,407,092 pounds Select Cuts 84.55 loads 3,381,996 pounds Trimmings 36.24 loads 1,449,401 pounds Ground Beef 59.96 load 2,398,321 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 63 290,169 490.44 569.00 519.64 112A 3 Rib, ribeye, bnls, light 13 32,171 570.00 623.75 584.57 112A 3 Rib, ribeye, bnls, heavy 78 187,026 554.05 634.67 571.72 113C 1 Chuck, semi-bnls, neck/off 5 11,288 199.00 210.00 204.76 114 1 Chuck, shoulder clod 13 48,039 195.84 206.00 201.30 114A 3 Chuck, shoulder clod, trmd 76 769,707 194.69 234.89 207.31 114D 3 Chuck, clod, top blade 10 10,612 265.50 288.00 274.83 114E 3 Chuck, clod, arm roast 17 50,163 244.00 285.00 252.96 114F 5 Chuck, clod tender (IM) 18 32,999 309.60 341.50 326.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 88 459,082 220.60 257.60 234.82 116B 1 Chuck, chuck tender (IM) 47 134,415 219.00 241.50 226.44

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 73 550,572 182.70 211.00 186.43 120A 3 Brisket, point/off, bnls 34 56,124 323.20 361.00 334.99 123A 3 Short Plate, short rib 68 74,514 362.00 453.00 406.00 130 4 Chuck, short rib 45 69,535 298.00 331.54 314.75 160 1 Round, bone-in 12 27,066 192.00 221.50 205.08 161 1 Round, boneless 7 15,017 196.00 209.50 200.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 117 464,142 205.00 235.23 214.27 168 1 Round, top inside round 37 344,037 182.00 216.35 183.74 168 3 Round, top inside round 53 501,062 190.00 217.00 193.85 169 5 Round, top inside, denuded 40 141,429 226.00 240.00 233.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 13,612 184.69 211.00 200.43 171B 3 Round, outside round 89 375,423 200.00 232.60 209.17 171C 3 Round, eye of round (IM) 88 183,896 216.00 251.48 227.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 71 517,159 422.00 524.50 455.04 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 19 33,407 403.86 439.00 414.20 180 3 Loin, strip, bnls, 0x1 93 278,978 445.00 512.00 459.72 184 1 Loin, top butt, bnls, heavy 17 11,549 310.00 337.37 313.89 184 3 Loin, top butt, boneless 60 393,549 283.00 344.00 323.74 185A 4 Loin, bottom sirloin, flap 62 305,531 354.00 400.00 366.47 185B 1 Loin, ball-tip, bnls, heavy 33 110,216 221.00 246.37 228.69 185C 1 Loin, sirloin, tri-tip (IM) 25 213,043 279.97 321.00 289.66 185D 4 Loin, tri-tip, pld (IM) 19 11,715 380.00 410.00 395.50 189A 4 Loin, tndrloin, trmd, heavy 72 149,819 836.24 1051.50 889.95 191A 4 Loin, butt tender, trimmed 10 13,096 877.60 940.00 899.60 193 4 Flank, flank steak (IM) 40 29,952 413.00 465.00 422.27 ------------------------------------------------------------------------------- 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 28 50,573 496.00 533.00 509.43 112A 3 Rib, ribeye, bnls, light 20 136,185 538.39 579.00 551.05 112A 3 Rib, ribeye, bnls, heavy 48 131,738 540.00 581.54 556.30 113C 1 Chuck, semi-bnls, neck/off 17 29,253 197.00 215.00 204.99 114 1 Chuck, shoulder clod 22 246,897 191.99 215.00 193.46 114A 3 Chuck, shoulder clod, trmd 36 122,034 194.69 226.00 208.96 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 14,252 310.00 326.61 317.23 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 121,555 228.00 245.00 233.14 116B 1 Chuck, chuck tender (IM) 20 44,053 218.00 237.00 224.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 213,175 179.38 209.99 183.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 6,521 391.00 431.00 410.95 130 4 Chuck, short rib 18 55,186 305.00 325.00 312.95 160 1 Round, bone-in 161 1 Round, boneless 5 23,013 201.00 222.00 210.03

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 38 159,457 203.00 232.00 209.72 168 1 Round, top inside round 8 48,159 180.00 201.00 185.30 168 3 Round, top inside round 20 124,890 194.00 217.24 199.46 169 5 Round, top inside, denuded 6 4,442 224.05 245.00 233.95

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 56,997 184.69 210.00 193.47 171B 3 Round, outside round 27 206,150 202.00 219.00 206.24 171C 3 Round, eye of round (IM) 25 44,666 215.00 245.00 228.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 46 113,709 430.20 468.00 443.29 175 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 42 150,707 415.72 468.00 421.72 184 1 Loin, top butt, bnls, heavy 10 51,917 260.00 290.00 269.91 184 3 Loin, top butt, boneless 42 132,523 284.00 344.00 305.13 185A 4 Loin, bottom sirloin, flap 29 192,595 347.90 385.00 362.09 185B 1 Loin, ball-tip, bnls, heavy 25 61,684 218.00 241.98 225.27 185C 1 Loin, sirloin, tri-tip (IM) 6 46,651 279.00 290.00 280.68 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 30,416 862.59 920.20 887.19 191A 4 Loin, butt tender, trimmed 23 24,439 807.50 855.00 828.76 193 4 Flank, flank steak (IM) 12 46,504 384.00 415.00 397.06 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 12,904 101.49 125.00 112.86 121D 4 Plate, Inside Skirt (IM) 51 100,076 345.00 390.00 356.88 121C 4 Plate, Outside Skirt (IM) 25 46,836 440.77 530.00 459.14 121E 6 Outside Skirt, pld (IM) 5 15,110 585.10 665.00 645.77

Cap, Wedge Meat & (IM) Lean 56 383,256 243.00 283.00 256.84

Pectoral Meat 48 137,943 247.00 292.80 258.27 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 51 789,801 142.00 170.99 148.27 Ground Beef 75% Ground Beef 81% 55 509,833 174.83 215.99 190.90 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 98,432 249.51 275.00 267.90 Ground Beef Chuck 80% 39 454,102 171.51 207.00 202.33 Ground Beef Round 85% 24 50,813 201.75 234.00 218.49 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% 23 115,411 188.50 238.00 207.09 Blended Ground Beef 85% Blended Ground Beef 90% 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 40 1,201,821 63.75 70.00 65.99 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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