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USDA Boxed Beef Cutout Midday Prices for February 21

February 21 (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: 182.21 180.28 Change from prior day: (0.10) (0.25) ------------------------------------------------------------------------------- Choice/Select spread: 1.92

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.86 260.98 Primal Chuck 159.61 160.26 Primal Round 156.29 157.98 Primal Loin 240.54 231.44 Primal Brisket 123.39 122.14 Primal Short Plate 127.99 133.14 Primal Flank 101.12 98.26 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/20 117 47 16 42 221 182.31 180.53 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.79 180.15 -------------------------------------------------------------------------------- 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 63.26 loads 2,530,568 pounds Select Cuts 15.19 loads 607,407 pounds Trimmings 1.35 loads 54,178 pounds Ground Beef 15.81 load 632,415 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 17 4,211 519.00 563.00 541.65 112A 3 Rib, ribeye, bnls, light 9 19,100 575.00 631.00 582.44 112A 3 Rib, ribeye, bnls, heavy 51 86,600 560.00 611.00 577.84 113C 1 Chuck, semi-bnls, neck/off 5 76,317 185.00 216.00 185.92 114 1 Chuck, shoulder clod 8 29,166 195.25 203.00 197.04 114A 3 Chuck, shoulder clod, trmd 39 160,131 202.00 217.00 209.46 114D 3 Chuck, clod, top blade 3 1,127 276.14 288.00 281.51 114E 3 Chuck, clod, arm roast 5 4,631 247.74 275.00 253.27 114F 5 Chuck, clod tender (IM) 3 10,239 325.38 350.00 328.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 121,838 222.00 243.00 234.90 116B 1 Chuck, chuck tender (IM) 17 9,067 224.00 241.00 228.53

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 60,456 179.90 206.00 188.66 120A 3 Brisket, point/off, bnls 18 104,486 316.78 351.00 327.47 123A 3 Short Plate, short rib 25 24,454 395.00 450.00 411.59 130 4 Chuck, short rib 15 8,473 310.00 331.26 324.12 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 167,023 206.00 234.50 212.58 168 1 Round, top inside round 26 82,509 183.00 191.00 186.03 168 3 Round, top inside round 22 194,684 193.00 215.00 195.05 169 5 Round, top inside, denuded 4 10,535 222.00 242.68 222.95

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 45 607,935 200.00 219.50 203.72 171C 3 Round, eye of round (IM) 21 45,845 220.00 243.30 224.35 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 15,471 425.00 494.50 449.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 13,572 395.00 417.00 403.00 180 3 Loin, strip, bnls, 0x1 38 52,433 454.25 506.00 476.35 184 1 Loin, top butt, bnls, heavy 9 10,785 301.00 326.00 310.82 184 3 Loin, top butt, boneless 27 24,230 325.00 350.65 328.16 185A 4 Loin, bottom sirloin, flap 29 92,973 348.00 375.00 358.94 185B 1 Loin, ball-tip, bnls, heavy 19 42,081 222.00 235.00 230.14 185C 1 Loin, sirloin, tri-tip (IM) 10 104,748 270.31 291.00 275.02 185D 4 Loin, tri-tip, pld (IM) 17 24,255 385.00 415.00 389.63 189A 4 Loin, tndrloin, trmd, heavy 39 105,281 852.00 1056.00 873.94 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 15,657 404.00 465.00 415.03 ------------------------------------------------------------------------------- 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 4 2,578 510.40 515.00 514.24 112A 3 Rib, ribeye, bnls, light 4 8,610 540.00 575.00 547.82 112A 3 Rib, ribeye, bnls, heavy 6 10,243 569.00 591.00 571.58 113C 1 Chuck, semi-bnls, neck/off 3 11,973 185.00 215.00 194.45 114 1 Chuck, shoulder clod 6 17,508 197.08 206.00 199.41 114A 3 Chuck, shoulder clod, trmd 6 32,995 202.00 213.00 204.78 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 5,272 280.00 290.00 284.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 45,004 221.80 242.00 233.21 116B 1 Chuck, chuck tender (IM) 7 13,107 221.00 225.70 224.73

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 9,452 186.00 192.00 189.23 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,836 400.00 440.00 423.87 130 4 Chuck, short rib 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 6 18,998 206.00 222.24 209.66 168 1 Round, top inside round 8 13,150 182.00 195.14 187.96 168 3 Round, top inside round 8 37,960 193.50 201.70 195.12 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 40,111 203.00 213.14 206.44 171C 3 Round, eye of round (IM) 10 15,305 214.88 231.00 224.11 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 2,648 430.85 440.00 438.82 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 6 39,847 412.45 425.00 414.55 184 1 Loin, top butt, bnls, heavy 6 86,139 280.00 291.00 280.31 184 3 Loin, top butt, boneless 8 3,940 310.00 314.50 310.38 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 25,070 215.30 233.00 228.34 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 11,256 872.00 992.00 897.75 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 7,408 402.00 415.00 405.02 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 11 5,310 99.00 121.00 108.18 121D 4 Plate, Inside Skirt (IM) 10 35,293 340.00 379.00 351.44 121C 4 Plate, Outside Skirt (IM) 12 16,559 426.00 531.00 472.14 121E 6 Outside Skirt, pld (IM) 4 3,253 640.00 745.00 694.56

Cap, Wedge Meat & (IM) Lean 21 167,222 250.00 275.00 256.91

Pectoral Meat 16 30,244 250.00 290.00 265.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 105,847 151.00 168.00 155.12 Ground Beef 75% Ground Beef 81% 22 162,707 188.00 207.00 191.75 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 7,285 254.70 263.50 262.73 Ground Beef Chuck 80% 7 17,468 191.00 203.80 200.43 Ground Beef Round 85% 4 3,762 209.25 221.00 215.22 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% 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 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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