USDA Boxed Beef Cutout Midday 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 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: 183.13 181.57 Change from prior day: 1.18 1.17 ------------------------------------------------------------------------------- Choice/Select spread: 1.56

Total Load Count (Cuts, Trimmings, Grids): 276 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.87 263.42 Primal Chuck 158.81 164.03 Primal Round 157.72 158.77 Primal Loin 242.13 230.43 Primal Brisket 123.56 122.38 Primal Short Plate 127.32 132.51 Primal Flank 100.46 97.37 -------------------------------------------------------------------------------- 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 138.15 loads 5,526,181 pounds Select Cuts 57.68 loads 2,307,021 pounds Trimmings 30.03 loads 1,201,248 pounds Ground Beef 49.80 load 1,992,168 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 50 225,243 520.00 562.00 527.14 112A 3 Rib, ribeye, bnls, light 11 29,469 570.00 622.00 583.51 112A 3 Rib, ribeye, bnls, heavy 60 154,259 554.05 634.67 571.21 113C 1 Chuck, semi-bnls, neck/off 4 10,585 199.00 210.00 204.48 114 1 Chuck, shoulder clod 9 44,037 198.00 206.00 201.25 114A 3 Chuck, shoulder clod, trmd 50 611,775 198.90 234.89 208.23 114D 3 Chuck, clod, top blade 9 8,637 270.00 288.00 276.96 114E 3 Chuck, clod, arm roast 15 23,497 244.00 285.00 262.00 114F 5 Chuck, clod tender (IM) 7 13,661 309.60 334.86 323.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 66 316,736 225.00 257.60 236.63 116B 1 Chuck, chuck tender (IM) 35 120,974 219.00 241.00 226.38

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 50 276,683 182.70 211.00 188.30 120A 3 Brisket, point/off, bnls 30 34,470 323.20 361.00 330.46 123A 3 Short Plate, short rib 58 60,209 362.00 442.00 403.11 130 4 Chuck, short rib 30 38,534 307.55 330.45 317.03 160 1 Round, bone-in 8 15,610 192.00 215.00 194.86 161 1 Round, boneless 4 9,056 196.00 209.50 198.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 85 224,412 205.00 235.23 216.94 168 1 Round, top inside round 30 282,658 182.00 216.35 183.26 168 3 Round, top inside round 37 402,392 191.00 217.00 193.44 169 5 Round, top inside, denuded 34 133,865 227.00 240.00 233.73

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 54 187,148 204.00 232.60 213.22 171C 3 Round, eye of round (IM) 70 129,985 220.39 251.48 229.02 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 58 495,440 422.00 514.50 453.97 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 17 31,536 403.86 430.24 413.15 180 3 Loin, strip, bnls, 0x1 76 254,844 445.00 501.70 458.41 184 1 Loin, top butt, bnls, heavy 17 11,549 310.00 337.37 313.89 184 3 Loin, top butt, boneless 48 317,524 283.00 344.00 324.79 185A 4 Loin, bottom sirloin, flap 48 246,598 357.00 400.00 367.45 185B 1 Loin, ball-tip, bnls, heavy 27 102,809 222.00 246.37 228.50 185C 1 Loin, sirloin, tri-tip (IM) 20 206,034 279.97 320.00 289.17 185D 4 Loin, tri-tip, pld (IM) 14 9,759 380.00 410.00 395.73 189A 4 Loin, tndrloin, trmd, heavy 54 112,621 836.24 1047.00 887.49 191A 4 Loin, butt tender, trimmed 10 13,096 877.60 940.00 899.60 193 4 Flank, flank steak (IM) 35 27,499 413.00 465.00 422.28 ------------------------------------------------------------------------------- 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 22 47,211 496.00 533.00 509.07 112A 3 Rib, ribeye, bnls, light 14 24,212 553.00 579.00 566.85 112A 3 Rib, ribeye, bnls, heavy 36 94,348 550.00 578.00 555.54 113C 1 Chuck, semi-bnls, neck/off 13 19,365 199.00 215.00 206.34 114 1 Chuck, shoulder clod 20 245,405 191.99 215.00 193.40 114A 3 Chuck, shoulder clod, trmd 28 92,787 204.00 226.00 211.31 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 25 80,143 230.49 243.60 235.00 116B 1 Chuck, chuck tender (IM) 15 29,326 218.00 237.00 223.95

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 127,832 180.00 197.00 184.75 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 5,594 391.00 431.00 407.98 130 4 Chuck, short rib 17 54,549 305.00 325.00 312.99 160 1 Round, bone-in 161 1 Round, boneless 3 9,837 208.75 222.00 218.87

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 60,549 210.87 227.00 215.22 168 1 Round, top inside round 6 45,795 180.00 201.00 184.62 168 3 Round, top inside round 12 86,671 194.00 215.00 199.44 169 5 Round, top inside, denuded 5 4,039 224.05 245.00 234.49

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 35,995 188.00 210.00 198.43 171B 3 Round, outside round 17 99,186 204.00 219.00 208.77 171C 3 Round, eye of round (IM) 15 27,657 220.00 245.00 233.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 106,757 430.20 465.89 443.46 175 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 29 54,287 423.90 451.00 429.77 184 1 Loin, top butt, bnls, heavy 9 51,785 260.00 290.00 269.91 184 3 Loin, top butt, boneless 29 103,419 284.00 322.65 300.41 185A 4 Loin, bottom sirloin, flap 23 183,100 347.90 385.00 362.29 185B 1 Loin, ball-tip, bnls, heavy 19 36,749 220.00 241.98 224.23 185C 1 Loin, sirloin, tri-tip (IM) 5 22,451 250.00 290.00 282.35 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 25,580 875.00 920.20 890.35 191A 4 Loin, butt tender, trimmed 13 11,172 823.00 855.00 828.89 193 4 Flank, flank steak (IM) 6 8,981 384.00 415.00 397.02 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 9,704 101.49 125.00 111.86 121D 4 Plate, Inside Skirt (IM) 39 71,015 345.00 390.00 356.21 121C 4 Plate, Outside Skirt (IM) 18 29,385 441.59 521.00 460.50 121E 6 Outside Skirt, pld (IM) 5 15,110 585.10 665.00 645.77

Cap, Wedge Meat & (IM) Lean 41 266,893 243.00 283.00 256.31

Pectoral Meat 31 74,095 247.00 292.80 258.67 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 40 704,397 143.83 167.15 148.01 Ground Beef 75% Ground Beef 81% 39 373,427 174.83 202.00 192.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 19 79,911 249.51 275.00 268.25 Ground Beef Chuck 80% 36 451,317 171.51 207.00 202.33 Ground Beef Round 85% 18 29,280 215.00 234.00 224.88 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% 18 90,121 191.60 233.00 205.05 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 31 965,918 63.75 70.00 66.06 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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