USDA Boxed Beef Cutout Midday 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 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: 220.26 219.57 Change from prior day: (3.23) (5.28) ------------------------------------------------------------------------------- Choice/Select spread: 0.69

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 295.81 288.81 Primal Chuck 206.29 207.30 Primal Round 220.43 217.05 Primal Loin 256.30 259.48 Primal Brisket 156.76 155.11 Primal Short Plate 142.15 142.15 Primal Flank 112.92 112.16 -------------------------------------------------------------------------------- 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 50.46 loads 2,018,271 pounds Select Cuts 11.14 loads 445,651 pounds Trimmings 9.02 loads 360,695 pounds Ground Beef 14.92 load 596,937 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 26 127,860 520.00 571.00 536.53 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 14 18,923 570.00 614.00 573.80 113C 1 Chuck, semi-bnls, neck/off 3 17,177 251.50 260.50 257.08 114 1 Chuck, shoulder clod 3 2,235 280.00 281.00 280.10 114A 3 Chuck, shoulder clod, trmd 12 29,863 285.00 310.54 294.03 114D 3 Chuck, clod, top blade 9 12,227 315.00 337.95 322.21 114E 3 Chuck, clod, arm roast 15 30,048 313.80 405.00 335.97 114F 5 Chuck, clod tender (IM) 5 3,380 340.00 377.60 354.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 122,839 303.00 346.00 323.80 116B 1 Chuck, chuck tender (IM) 12 31,646 287.80 325.00 301.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 21,150 223.75 238.46 229.88 120A 3 Brisket, point/off, bnls 5 19,952 396.00 409.00 402.41 123A 3 Short Plate, short rib 13 34,235 493.00 571.50 495.42 130 4 Chuck, short rib 17 40,893 309.75 350.00 330.87 160 1 Round, bone-in 161 1 Round, boneless 4 1,236 264.00 283.46 272.62

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 102,734 311.50 326.15 321.17 168 1 Round, top inside round 24 113,147 243.00 262.20 247.66 168 3 Round, top inside round 11 73,074 254.40 280.00 268.99 169 5 Round, top inside, denuded 28 158,618 289.40 326.35 310.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 100,768 305.00 339.60 332.44 171C 3 Round, eye of round (IM) 36 101,536 305.00 340.00 326.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 77,801 459.80 486.68 465.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 27 136,093 473.00 555.00 508.15 184 1 Loin, top butt, bnls, heavy 4 4,439 280.00 309.83 282.57 184 3 Loin, top butt, boneless 35 139,820 290.00 327.50 315.58 185A 4 Loin, bottom sirloin, flap 6 11,032 435.00 449.73 440.74 185B 1 Loin, ball-tip, bnls, heavy 18 115,902 270.00 300.00 282.78 185C 1 Loin, sirloin, tri-tip (IM) 5 10,992 271.00 325.00 284.36 185D 4 Loin, tri-tip, pld (IM) 6 5,576 421.00 444.00 431.97 189A 4 Loin, tndrloin, trmd, heavy 31 66,246 920.00 1018.75 972.32 191A 4 Loin, butt tender, trimmed 9 9,953 950.94 1001.68 958.42 193 4 Flank, flank steak (IM) 17 20,830 407.94 441.00 417.50 ------------------------------------------------------------------------------- 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 4,436 508.60 602.00 593.01 112A 3 Rib, ribeye, bnls, heavy 5 5,059 508.60 576.03 565.96 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 6,416 262.00 280.00 270.89 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 3,804 315.00 337.00 315.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 23,255 306.50 355.00 318.85 116B 1 Chuck, chuck tender (IM) 8 33,589 288.00 305.51 302.34

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 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 10 28,122 243.00 260.00 249.38 168 3 Round, top inside round 6 6,402 246.00 278.00 251.60 169 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 6 7,608 305.00 320.00 311.61 171C 3 Round, eye of round (IM) 8 8,079 311.63 335.00 327.46 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 1,487 471.59 505.00 490.96 175 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 4 2,916 454.00 525.00 480.30 184 1 Loin, top butt, bnls, heavy 3 1,840 283.30 302.00 293.35 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 4 13,783 388.60 441.74 439.16 185B 1 Loin, ball-tip, bnls, heavy 7 10,760 278.00 298.00 285.98 185C 1 Loin, sirloin, tri-tip (IM) 7 71,696 303.00 312.00 310.74 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 30,880 910.00 993.00 930.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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) 7 13,434 348.80 375.00 353.44 121C 4 Plate, Outside Skirt (IM) 8 11,719 415.00 450.00 423.89 121E 6 Outside Skirt, pld (IM) 10 28,563 552.05 585.00 572.84

Cap, Wedge Meat & (IM) Lean 21 233,473 262.00 290.16 281.58

Pectoral Meat 7 8,014 285.97 310.00 292.07 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 217,657 179.40 251.00 201.52 Ground Beef 75% Ground Beef 81% 11 136,647 194.00 261.10 214.76 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 5,823 312.00 350.00 343.52 Ground Beef Chuck 80% 15 190,335 242.65 300.00 253.23 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% 0 0 Blended Ground Beef 81% 5 29,824 218.25 250.00 234.19 Blended Ground Beef 85% Blended Ground Beef 90% 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 15 360,695 92.00 112.00 100.10 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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