USDA Boxed Beef Cutout Midday 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 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: 221.33 220.31 Change from prior day: 1.24 0.89 ------------------------------------------------------------------------------- Choice/Select spread: 1.02

Total Load Count (Cuts, Trimmings, Grids): 52 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 299.20 291.49 Primal Chuck 205.34 203.94 Primal Round 221.33 221.64 Primal Loin 259.19 260.97 Primal Brisket 156.17 154.21 Primal Short Plate 144.67 144.67 Primal Flank 112.94 110.52 -------------------------------------------------------------------------------- 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 30.48 loads 1,219,077 pounds Select Cuts 9.83 loads 393,149 pounds Trimmings 0.00 loads 0 pounds Ground Beef 11.22 load 448,771 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 9 33,693 520.73 580.58 567.33 112A 3 Rib, ribeye, bnls, light 3 4,646 590.00 610.00 598.46 112A 3 Rib, ribeye, bnls, heavy 22 54,807 557.00 619.00 571.35 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 4,893 271.00 280.00 272.27 114A 3 Chuck, shoulder clod, trmd 12 40,922 289.00 311.76 293.54 114D 3 Chuck, clod, top blade 7 3,508 308.75 335.00 319.42 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 73,652 285.00 329.90 301.40 116B 1 Chuck, chuck tender (IM) 15 29,430 291.76 317.00 305.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 15 80,907 225.00 243.00 231.16 120A 3 Brisket, point/off, bnls 10 9,814 409.00 450.00 414.41 123A 3 Short Plate, short rib 10 63,840 417.42 495.00 442.83 130 4 Chuck, short rib 8 12,924 324.75 350.00 331.13 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 24,529 312.50 325.90 318.46 168 1 Round, top inside round 9 46,814 237.21 255.00 241.83 168 3 Round, top inside round 6 48,732 251.00 267.00 255.57 169 5 Round, top inside, denuded 8 10,514 277.00 315.90 297.28

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 144,229 293.00 312.19 300.43 171C 3 Round, eye of round (IM) 14 35,820 305.00 340.00 314.53 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 48,569 447.55 491.00 462.89 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 10,220 450.00 455.00 454.83 180 3 Loin, strip, bnls, 0x1 19 70,941 478.00 543.00 497.29 184 1 Loin, top butt, bnls, heavy 6 11,353 280.00 305.19 286.07 184 3 Loin, top butt, boneless 8 28,788 278.00 323.50 286.56 185A 4 Loin, bottom sirloin, flap 12 30,744 420.00 460.00 437.80 185B 1 Loin, ball-tip, bnls, heavy 8 9,433 270.00 318.00 279.88 185C 1 Loin, sirloin, tri-tip (IM) 15 36,174 310.00 342.00 314.41 185D 4 Loin, tri-tip, pld (IM) 3 1,493 432.00 458.00 434.37 189A 4 Loin, tndrloin, trmd, heavy 16 62,826 988.00 1123.00 1002.27 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 1,608 410.73 440.00 415.87 ------------------------------------------------------------------------------- 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 8 2,070 534.00 555.00 540.08 112A 3 Rib, ribeye, bnls, light 3 7,669 580.00 590.00 588.19 112A 3 Rib, ribeye, bnls, heavy 8 3,102 577.00 602.00 591.33 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 11,297 292.75 304.76 292.92 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 2,395 315.00 351.50 320.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 110,997 282.00 335.75 300.31 116B 1 Chuck, chuck tender (IM) 3 2,356 291.76 310.00 304.60

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 25,849 222.00 243.00 227.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 3 7,180 325.00 325.00 325.00 160 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 0 0 167A 4 Round, knuckle, peeled 4 7,543 312.87 320.00 314.23 168 1 Round, top inside round 3 15,911 244.00 260.90 246.39 168 3 Round, top inside round 5 5,957 259.75 281.50 263.14 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 3 4,589 305.54 320.00 310.23 171C 3 Round, eye of round (IM) 8 25,739 310.13 335.00 314.89 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 6,871 470.54 510.00 496.65 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 6 2,684 472.55 535.00 495.50 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 4 6,799 287.00 320.00 316.69 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 9,584 985.00 1010.00 996.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 5,798 398.00 440.00 404.87 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 7,575 104.00 110.00 108.38 121D 4 Plate, Inside Skirt (IM) 7 34,422 345.00 380.00 353.77 121C 4 Plate, Outside Skirt (IM) 6 16,655 415.00 474.50 458.32 121E 6 Outside Skirt, pld (IM) 4 4,234 552.05 610.00 594.12

Cap, Wedge Meat & (IM) Lean 17 92,533 264.00 307.00 284.25

Pectoral Meat 12 40,950 280.26 310.00 285.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 143,423 170.75 239.22 185.15 Ground Beef 75% 0 0 Ground Beef 81% 5 17,820 228.00 294.04 263.50 Ground Beef 85% Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 13 147,692 225.31 293.00 249.76 Ground Beef Round 85% 4 4,005 304.00 333.14 320.04 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 4 7,040 242.25 251.20 246.02 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% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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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