USDA Boxed Beef Cutout Closing Prices for February 3

February 3 (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: 220.09 219.42 Change from prior day: (3.40) (5.43) ------------------------------------------------------------------------------- Choice/Select spread: 0.67

Total Load Count (Cuts, Trimmings, Grids): 122 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.39 289.15 Primal Chuck 206.18 206.53 Primal Round 219.17 217.00 Primal Loin 256.33 259.70 Primal Brisket 157.13 155.12 Primal Short Plate 142.79 142.78 Primal Flank 113.24 110.88 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/31 57 16 6 13 91 223.49 224.85 01/30 63 26 16 11 117 230.75 229.79 01/29 71 29 6 28 133 231.81 230.43 01/28 44 23 25 11 103 235.80 233.67 01/27 43 25 8 3 79 238.04 237.06 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.98 231.16 -------------------------------------------------------------------------------- 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 74.76 loads 2,990,565 pounds Select Cuts 17.76 loads 710,291 pounds Trimmings 10.85 loads 433,829 pounds Ground Beef 18.67 load 746,806 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 30 136,316 520.00 572.00 538.17 112A 3 Rib, ribeye, bnls, light 4 1,725 573.00 625.00 606.98 112A 3 Rib, ribeye, bnls, heavy 20 26,195 570.00 625.00 577.30 113C 1 Chuck, semi-bnls, neck/off 3 17,177 251.50 260.50 257.08 114 1 Chuck, shoulder clod 10 43,250 270.00 308.00 277.08 114A 3 Chuck, shoulder clod, trmd 16 42,356 285.00 310.54 294.86 114D 3 Chuck, clod, top blade 12 14,344 315.00 338.38 324.04 114E 3 Chuck, clod, arm roast 16 30,357 313.80 405.00 336.50 114F 5 Chuck, clod tender (IM) 9 6,175 340.00 417.00 360.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 201,804 302.05 346.00 320.37 116B 1 Chuck, chuck tender (IM) 22 53,352 283.00 325.00 295.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 53,738 223.75 250.00 232.53 120A 3 Brisket, point/off, bnls 7 20,142 396.00 433.00 402.53 123A 3 Short Plate, short rib 18 41,799 485.00 592.00 508.87 130 4 Chuck, short rib 24 66,256 309.75 353.00 331.45 160 1 Round, bone-in 5 5,752 254.00 274.62 273.28 161 1 Round, boneless 4 1,236 264.00 283.46 272.62

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 117,323 306.00 335.00 321.43 168 1 Round, top inside round 29 140,207 243.00 262.20 246.89 168 3 Round, top inside round 25 302,791 254.40 280.00 262.39 169 5 Round, top inside, denuded 28 158,618 289.40 326.35 310.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 41 269,416 304.00 339.60 317.32 171C 3 Round, eye of round (IM) 42 106,081 305.00 340.00 325.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 140,292 424.40 527.00 453.84 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 32 152,583 473.00 555.00 509.73 184 1 Loin, top butt, bnls, heavy 8 6,683 280.00 309.83 288.65 184 3 Loin, top butt, boneless 37 141,620 290.00 327.50 315.51 185A 4 Loin, bottom sirloin, flap 15 60,816 410.00 449.73 418.16 185B 1 Loin, ball-tip, bnls, heavy 19 116,295 270.00 300.00 282.79 185C 1 Loin, sirloin, tri-tip (IM) 5 10,992 271.00 325.00 284.36 185D 4 Loin, tri-tip, pld (IM) 8 6,591 421.00 444.00 431.82 189A 4 Loin, tndrloin, trmd, heavy 47 92,007 920.00 1131.00 976.19 191A 4 Loin, butt tender, trimmed 7 9,541 950.94 975.00 956.55 193 4 Flank, flank steak (IM) 21 21,352 407.94 441.00 417.80 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 4 8,144 585.00 602.00 597.01 112A 3 Rib, ribeye, bnls, heavy 8 10,107 570.00 605.01 573.28 113C 1 Chuck, semi-bnls, neck/off 3 2,924 259.00 284.51 267.34 114 1 Chuck, shoulder clod 7 8,233 262.00 280.00 270.69 114A 3 Chuck, shoulder clod, trmd 3 17,508 293.00 305.00 294.41 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 6,700 315.00 337.00 323.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 30,864 306.50 355.00 317.45 116B 1 Chuck, chuck tender (IM) 16 63,920 285.00 310.00 299.26

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 17,525 225.00 241.68 228.68 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 5,557 325.00 350.00 342.18 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 3,863 322.60 322.60 322.60 168 1 Round, top inside round 11 28,941 243.00 260.00 249.63 168 3 Round, top inside round 8 22,857 246.00 278.00 255.86 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 13,866 305.00 322.00 315.64 171C 3 Round, eye of round (IM) 12 15,860 311.63 354.70 328.23 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 12,082 471.59 505.00 502.88 175 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 6 4,018 454.00 526.50 492.85 184 1 Loin, top butt, bnls, heavy 6 3,776 283.30 302.00 297.10 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 5 14,457 388.60 441.74 438.92 185B 1 Loin, ball-tip, bnls, heavy 8 11,760 278.00 304.70 287.57 185C 1 Loin, sirloin, tri-tip (IM) 10 95,868 303.00 320.25 312.04 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 48,300 910.00 993.00 922.87 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 24,697 388.79 435.00 401.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 30,651 100.00 115.00 103.02 121D 4 Plate, Inside Skirt (IM) 14 27,872 334.00 375.00 351.34 121C 4 Plate, Outside Skirt (IM) 15 18,298 415.00 475.00 428.40 121E 6 Outside Skirt, pld (IM) 12 34,745 552.05 585.00 572.49

Cap, Wedge Meat & (IM) Lean 30 292,103 262.00 300.00 282.71

Pectoral Meat 19 38,993 284.00 310.00 289.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 291,258 171.86 251.00 197.12 Ground Beef 75% 0 0 Ground Beef 81% 15 182,926 187.00 261.10 210.44 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 6,019 312.00 350.00 343.71 Ground Beef Chuck 80% 20 200,599 239.51 300.00 254.23 Ground Beef Round 85% 6 2,487 300.00 321.00 314.37 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% 6 30,024 218.25 250.00 234.24 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 433,829 92.00 122.00 102.43 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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