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USDA Boxed Beef Cutout Closing Prices for February 20

February 20 (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: 182.31 180.53 Change from prior day: (0.16) (0.35) ------------------------------------------------------------------------------- Choice/Select spread: 1.78

Total Load Count (Cuts, Trimmings, Grids): 221 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.20 260.58 Primal Chuck 159.17 161.95 Primal Round 156.73 157.39 Primal Loin 240.56 231.32 Primal Brisket 122.98 121.69 Primal Short Plate 127.89 133.04 Primal Flank 101.26 97.53 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/19 185 85 36 60 366 182.47 180.88 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.01 179.90 -------------------------------------------------------------------------------- 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 116.80 loads 4,671,858 pounds Select Cuts 46.67 loads 1,866,803 pounds Trimmings 15.59 loads 623,750 pounds Ground Beef 41.56 load 1,662,284 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 41 212,376 492.00 566.00 514.66 112A 3 Rib, ribeye, bnls, light 25 175,730 540.00 619.00 568.15 112A 3 Rib, ribeye, bnls, heavy 122 191,484 539.00 621.28 571.72 113C 1 Chuck, semi-bnls, neck/off 17 54,768 205.00 219.00 208.21 114 1 Chuck, shoulder clod 14 133,510 185.00 204.00 195.35 114A 3 Chuck, shoulder clod, trmd 77 444,484 194.69 232.00 208.28 114D 3 Chuck, clod, top blade 13 19,936 270.00 288.00 282.57 114E 3 Chuck, clod, arm roast 14 33,780 248.50 259.14 250.83 114F 5 Chuck, clod tender (IM) 24 26,600 314.41 341.00 321.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 129 395,475 220.60 253.00 233.43 116B 1 Chuck, chuck tender (IM) 25 38,244 225.00 241.00 230.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 103 297,518 182.00 198.00 186.49 120A 3 Brisket, point/off, bnls 29 20,216 322.00 357.92 328.50 123A 3 Short Plate, short rib 35 39,832 371.73 434.00 402.31 130 4 Chuck, short rib 45 31,999 298.00 335.00 318.55 160 1 Round, bone-in 4 17,559 196.00 217.65 198.65 161 1 Round, boneless 7 9,803 199.00 210.00 204.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 98 299,980 203.00 242.94 211.54 168 1 Round, top inside round 78 214,838 182.00 205.28 186.62 168 3 Round, top inside round 55 446,874 190.50 208.00 194.68 169 5 Round, top inside, denuded 21 49,554 218.25 239.14 225.36

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 12,166 193.50 215.00 204.42 171B 3 Round, outside round 63 267,148 200.00 223.00 206.61 171C 3 Round, eye of round (IM) 75 145,711 213.00 239.64 223.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 61,572 435.00 501.00 452.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 27 24,479 395.00 421.00 404.06 180 3 Loin, strip, bnls, 0x1 106 111,678 450.00 511.00 464.00 184 1 Loin, top butt, bnls, heavy 39 27,181 299.46 332.28 308.47 184 3 Loin, top butt, boneless 63 169,615 310.00 333.00 321.33 185A 4 Loin, bottom sirloin, flap 64 114,030 352.76 389.00 366.48 185B 1 Loin, ball-tip, bnls, heavy 46 82,986 223.00 241.84 230.93 185C 1 Loin, sirloin, tri-tip (IM) 24 82,084 274.50 317.00 278.14 185D 4 Loin, tri-tip, pld (IM) 15 10,244 385.00 406.00 395.13 189A 4 Loin, tndrloin, trmd, heavy 85 119,485 852.00 1046.00 879.69 191A 4 Loin, butt tender, trimmed 4 12,827 945.00 950.00 945.38 193 4 Flank, flank steak (IM) 27 31,169 410.00 465.00 426.88 ------------------------------------------------------------------------------- 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 20 29,900 490.00 526.28 510.47 112A 3 Rib, ribeye, bnls, light 23 53,849 543.00 583.00 559.19 112A 3 Rib, ribeye, bnls, heavy 68 133,979 535.00 570.50 553.81 113C 1 Chuck, semi-bnls, neck/off 14 25,344 197.00 220.00 207.96 114 1 Chuck, shoulder clod 17 39,117 193.00 210.67 204.72 114A 3 Chuck, shoulder clod, trmd 19 84,973 202.10 219.00 212.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 10,127 280.00 300.00 294.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 113,171 219.60 242.00 232.58 116B 1 Chuck, chuck tender (IM) 12 8,215 221.00 228.00 223.95

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 217,273 176.90 192.12 184.30 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 8,977 320.34 399.55 331.40 130 4 Chuck, short rib 6 7,690 298.00 324.00 309.97 160 1 Round, bone-in 161 1 Round, boneless 5 5,182 207.00 207.00 207.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 22,140 208.00 231.00 211.47 168 1 Round, top inside round 40 85,650 180.00 220.67 193.86 168 3 Round, top inside round 25 96,730 192.00 223.00 196.11 169 5 Round, top inside, denuded 9 13,710 222.00 242.00 232.26

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 51,378 179.00 207.00 183.54 171B 3 Round, outside round 32 94,299 202.00 218.00 206.53 171C 3 Round, eye of round (IM) 27 51,982 215.41 235.00 221.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 30 57,612 415.00 456.00 441.40 175 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 44 58,537 415.00 455.00 424.66 184 1 Loin, top butt, bnls, heavy 18 53,651 279.40 285.00 280.75 184 3 Loin, top butt, boneless 27 47,475 300.00 314.58 308.63 185A 4 Loin, bottom sirloin, flap 8 17,570 347.00 386.50 355.39 185B 1 Loin, ball-tip, bnls, heavy 27 58,711 217.00 241.00 228.03 185C 1 Loin, sirloin, tri-tip (IM) 12 23,706 275.00 299.00 283.87 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 43 109,568 844.00 1007.00 871.48 191A 4 Loin, butt tender, trimmed 21 27,955 797.56 855.00 806.56 193 4 Flank, flank steak (IM) 13 22,722 391.24 421.00 402.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 15,219 105.00 125.00 111.53 121D 4 Plate, Inside Skirt (IM) 32 46,938 344.00 380.00 355.61 121C 4 Plate, Outside Skirt (IM) 20 53,604 445.00 510.00 459.42 121E 6 Outside Skirt, pld (IM) 8 9,587 640.00 750.70 661.43

Cap, Wedge Meat & (IM) Lean 55 116,782 248.00 280.00 263.10

Pectoral Meat 33 75,751 250.00 290.00 262.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 88 259,482 144.33 176.00 153.33 Ground Beef 75% Ground Beef 81% 100 423,514 172.00 222.00 191.71 Ground Beef 85% Ground Beef 90% Ground Beef 93% 43 104,946 256.00 275.28 263.34 Ground Beef Chuck 80% 49 283,306 180.00 205.33 201.06 Ground Beef Round 85% 54 160,652 215.00 234.00 220.20 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% 7 84,200 190.70 208.00 205.47 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 19 623,750 63.40 69.00 66.34 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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