USDA Boxed Beef Cutout Closing Prices for February 25

February 25 (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: 183.09 180.14 Change from prior day: 0.20 (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 2.95

Total Load Count (Cuts, Trimmings, Grids): 163 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.00 261.54 Primal Chuck 160.52 160.13 Primal Round 156.47 157.15 Primal Loin 239.07 230.18 Primal Brisket 126.19 125.01 Primal Short Plate 129.02 133.86 Primal Flank 100.30 100.81 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/22 95 35 13 27 170 182.89 180.19 02/21 97 29 4 23 152 182.35 180.20 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.39 180.44 -------------------------------------------------------------------------------- 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 91.15 loads 3,645,890 pounds Select Cuts 35.86 loads 1,434,395 pounds Trimmings 10.75 loads 429,941 pounds Ground Beef 24.99 load 999,440 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 41 274,806 513.00 560.00 523.01 112A 3 Rib, ribeye, bnls, light 10 12,760 546.00 610.00 590.66 112A 3 Rib, ribeye, bnls, heavy 49 93,458 563.00 628.00 576.40 113C 1 Chuck, semi-bnls, neck/off 4 6,598 206.50 212.00 209.17 114 1 Chuck, shoulder clod 19 93,902 198.00 209.00 200.16 114A 3 Chuck, shoulder clod, trmd 38 201,964 181.00 217.00 208.33 114D 3 Chuck, clod, top blade 17 36,902 241.00 290.00 270.38 114E 3 Chuck, clod, arm roast 13 79,693 241.00 269.00 257.05 114F 5 Chuck, clod tender (IM) 12 14,743 322.60 408.00 359.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 53 235,572 226.00 250.60 237.74 116B 1 Chuck, chuck tender (IM) 20 38,093 218.00 241.00 230.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 133,284 186.00 220.00 189.58 120A 3 Brisket, point/off, bnls 13 12,689 325.00 365.00 331.11 123A 3 Short Plate, short rib 36 41,535 365.00 455.00 412.85 130 4 Chuck, short rib 17 21,142 310.00 331.58 320.06 160 1 Round, bone-in 3 5,931 191.00 198.00 195.17 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 55 258,424 208.00 233.00 214.12 168 1 Round, top inside round 18 88,458 183.00 205.55 188.90 168 3 Round, top inside round 32 416,141 189.00 219.00 196.89 169 5 Round, top inside, denuded 19 82,701 223.00 236.00 230.11

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 15,666 189.00 210.46 191.12 171B 3 Round, outside round 50 284,568 201.00 221.00 207.63 171C 3 Round, eye of round (IM) 54 114,843 201.00 237.00 224.54 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 30,912 450.82 491.50 462.29 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 31,236 400.00 437.00 400.81 180 3 Loin, strip, bnls, 0x1 59 247,632 444.00 490.00 455.66 184 1 Loin, top butt, bnls, heavy 18 29,274 295.00 327.00 300.91 184 3 Loin, top butt, boneless 32 130,000 310.00 354.00 322.61 185A 4 Loin, bottom sirloin, flap 21 78,976 358.00 385.00 376.21 185B 1 Loin, ball-tip, bnls, heavy 18 43,119 218.34 248.00 228.15 185C 1 Loin, sirloin, tri-tip (IM) 4 45,198 264.00 307.00 266.04 185D 4 Loin, tri-tip, pld (IM) 21 9,187 384.00 415.00 391.36 189A 4 Loin, tndrloin, trmd, heavy 35 50,828 865.00 975.00 883.91 191A 4 Loin, butt tender, trimmed 8 5,062 885.60 953.00 895.81 193 4 Flank, flank steak (IM) 26 30,086 390.00 436.69 411.93 ------------------------------------------------------------------------------- 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 7,341 509.00 546.00 518.94 112A 3 Rib, ribeye, bnls, light 4 4,646 553.57 569.65 563.67 112A 3 Rib, ribeye, bnls, heavy 17 15,798 555.00 566.00 559.29 113C 1 Chuck, semi-bnls, neck/off 4 9,495 207.95 211.00 208.15 114 1 Chuck, shoulder clod 8 91,247 193.00 203.00 197.18 114A 3 Chuck, shoulder clod, trmd 9 34,970 206.11 215.00 211.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 31,326 280.00 330.00 322.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 108,654 226.70 250.00 237.54 116B 1 Chuck, chuck tender (IM) 4 3,755 217.00 240.00 227.88

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 8,013 184.00 196.00 188.30 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 15,321 370.00 446.00 402.17 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 74,447 201.86 230.00 211.65 168 1 Round, top inside round 3 4,567 185.00 190.00 188.71 168 3 Round, top inside round 6 75,240 195.93 202.00 200.05 169 5 Round, top inside, denuded 5 16,322 222.00 233.00 227.45

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 17,513 189.00 195.00 191.53 171B 3 Round, outside round 9 64,959 205.00 217.00 208.73 171C 3 Round, eye of round (IM) 6 22,396 224.50 237.00 233.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 47,951 440.00 460.00 444.49 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 23 22,624 410.00 465.25 424.29 184 1 Loin, top butt, bnls, heavy 11 192,022 278.93 291.76 280.67 184 3 Loin, top butt, boneless 19 103,716 296.50 325.00 302.50 185A 4 Loin, bottom sirloin, flap 8 54,190 353.72 380.00 360.15 185B 1 Loin, ball-tip, bnls, heavy 7 33,367 224.22 235.00 230.91 185C 1 Loin, sirloin, tri-tip (IM) 4 44,463 264.00 285.75 264.41 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 50,396 841.00 930.00 848.93 191A 4 Loin, butt tender, trimmed 4 6,006 800.50 819.00 801.73 193 4 Flank, flank steak (IM) 5 28,162 402.00 442.00 404.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 4,233 110.00 125.00 113.69 121D 4 Plate, Inside Skirt (IM) 29 122,151 343.00 383.00 353.71 121C 4 Plate, Outside Skirt (IM) 16 55,461 408.50 510.00 457.80 121E 6 Outside Skirt, pld (IM) 9 16,408 630.00 745.00 644.88

Cap, Wedge Meat & (IM) Lean 37 79,757 251.50 279.00 262.34

Pectoral Meat 20 54,787 252.00 265.00 256.10 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 188,316 152.00 167.50 157.93 Ground Beef 75% Ground Beef 81% 30 224,916 170.00 210.27 181.71 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 48,287 250.96 273.50 262.70 Ground Beef Chuck 80% 15 142,556 183.00 224.00 198.07 Ground Beef Round 85% 22 151,703 215.00 226.00 219.72 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% 13 87,285 194.60 205.71 201.49 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 14 382,971 66.34 74.00 69.49 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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