USDA Boxed Beef Cutout Closing Prices for February 4

February 4 (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: 220.49 219.21 Change from prior day: 0.40 (0.21) ------------------------------------------------------------------------------- Choice/Select spread: 1.28

Total Load Count (Cuts, Trimmings, Grids): 115 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 297.36 289.85 Primal Chuck 205.91 205.25 Primal Round 219.61 219.89 Primal Loin 258.32 257.69 Primal Brisket 155.80 153.66 Primal Short Plate 142.64 142.64 Primal Flank 110.83 109.30 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/03 75 18 11 19 122 220.09 219.42 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 228.39 227.63 -------------------------------------------------------------------------------- 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 57.22 loads 2,288,629 pounds Select Cuts 22.44 loads 897,748 pounds Trimmings 12.28 loads 491,323 pounds Ground Beef 23.31 load 932,402 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 47,421 491.00 580.58 552.53 112A 3 Rib, ribeye, bnls, light 10 24,335 561.00 695.50 578.93 112A 3 Rib, ribeye, bnls, heavy 35 70,710 557.00 619.00 573.52 113C 1 Chuck, semi-bnls, neck/off 3 5,541 246.50 261.00 256.68 114 1 Chuck, shoulder clod 9 19,955 265.00 300.00 275.07 114A 3 Chuck, shoulder clod, trmd 31 78,159 287.00 321.11 295.10 114D 3 Chuck, clod, top blade 7 3,508 308.75 335.00 319.42 114E 3 Chuck, clod, arm roast 6 50,919 385.00 455.00 439.68 114F 5 Chuck, clod tender (IM) 6 6,106 350.00 365.00 353.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 186,146 285.00 338.00 302.05 116B 1 Chuck, chuck tender (IM) 22 41,868 291.00 317.00 302.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 97,886 225.00 250.00 231.53 120A 3 Brisket, point/off, bnls 16 28,868 380.00 450.00 398.45 123A 3 Short Plate, short rib 16 78,418 417.42 592.00 468.55 130 4 Chuck, short rib 14 22,631 324.75 370.00 336.15 160 1 Round, bone-in 4 9,870 247.00 260.00 250.64 161 1 Round, boneless 4 21,619 255.00 270.50 259.10

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 27 68,309 282.00 333.00 310.09 168 1 Round, top inside round 16 80,838 237.21 265.00 243.45 168 3 Round, top inside round 16 135,118 248.00 267.00 251.24 169 5 Round, top inside, denuded 17 26,402 277.00 320.00 295.16

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,804 245.00 280.00 257.76 171B 3 Round, outside round 29 198,936 285.00 318.00 301.12 171C 3 Round, eye of round (IM) 32 73,500 305.00 340.00 316.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 57,110 440.52 491.00 460.28 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 16,342 446.00 465.00 453.69 180 3 Loin, strip, bnls, 0x1 25 92,646 478.00 543.00 496.67 184 1 Loin, top butt, bnls, heavy 10 14,444 280.00 305.19 288.02 184 3 Loin, top butt, boneless 16 58,429 278.00 323.50 293.21 185A 4 Loin, bottom sirloin, flap 25 50,414 419.06 460.00 434.47 185B 1 Loin, ball-tip, bnls, heavy 12 56,072 270.00 318.00 282.32 185C 1 Loin, sirloin, tri-tip (IM) 18 38,621 310.00 342.00 314.92 185D 4 Loin, tri-tip, pld (IM) 6 2,565 432.00 458.00 437.08 189A 4 Loin, tndrloin, trmd, heavy 31 145,824 925.00 1123.00 967.91 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 14,376 375.00 440.00 403.50 ------------------------------------------------------------------------------- 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 10 3,086 524.48 555.00 535.34 112A 3 Rib, ribeye, bnls, light 4 8,630 580.00 590.00 588.28 112A 3 Rib, ribeye, bnls, heavy 19 31,432 564.00 602.00 579.10 113C 1 Chuck, semi-bnls, neck/off 5 7,503 246.50 265.00 254.76 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 20,977 292.75 304.76 294.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 6,487 310.00 351.50 313.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 152,480 282.00 335.75 300.68 116B 1 Chuck, chuck tender (IM) 4 2,820 290.00 310.00 302.20

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 70,795 222.00 243.00 227.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 20,024 309.50 350.00 321.72 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 1,961 259.50 264.00 261.14

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 41,492 295.75 334.00 323.67 168 1 Round, top inside round 5 25,581 242.00 260.90 245.33 168 3 Round, top inside round 14 71,757 249.87 281.50 256.61 169 5 Round, top inside, denuded 5 7,559 277.00 314.87 302.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 18,560 285.00 320.00 300.10 171C 3 Round, eye of round (IM) 12 32,399 310.13 336.00 317.65 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 8,058 450.00 510.00 490.85 175 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 12 23,283 455.59 543.00 470.09 184 1 Loin, top butt, bnls, heavy 5 33,905 268.00 302.00 280.96 184 3 Loin, top butt, boneless 11 20,818 280.00 320.00 296.84 185A 4 Loin, bottom sirloin, flap 4 2,981 414.00 449.60 426.19 185B 1 Loin, ball-tip, bnls, heavy 5 7,046 266.75 300.00 290.65 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 34,014 955.00 1060.00 971.81 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 6,744 398.00 440.00 405.43 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 8,717 103.50 110.00 107.74 121D 4 Plate, Inside Skirt (IM) 12 38,680 345.00 380.00 354.23 121C 4 Plate, Outside Skirt (IM) 9 23,797 393.00 476.00 441.09 121E 6 Outside Skirt, pld (IM) 8 8,044 552.05 610.00 595.10

Cap, Wedge Meat & (IM) Lean 40 189,915 264.00 307.00 286.75

Pectoral Meat 30 110,268 280.26 310.00 285.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 168,156 170.75 250.00 185.08 Ground Beef 75% Ground Beef 81% 16 118,585 200.00 294.04 245.48 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 5 32,650 293.85 344.50 310.14 Ground Beef Chuck 80% 21 220,364 225.31 293.00 248.55 Ground Beef Round 85% 9 15,691 285.00 333.14 309.74 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% 9 92,400 241.00 251.20 241.76 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 491,323 91.00 107.25 95.80 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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