USDA Boxed Beef Cutout Closing Prices for February 7

February 7 (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: 210.77 209.19 Change from prior day: (2.74) (3.12) ------------------------------------------------------------------------------- Choice/Select spread: 1.58

Total Load Count (Cuts, Trimmings, Grids): 198 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.73 284.84 Primal Chuck 192.02 190.23 Primal Round 204.95 202.67 Primal Loin 255.85 254.66 Primal Brisket 152.17 152.26 Primal Short Plate 138.02 138.01 Primal Flank 108.66 106.43 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/06 72 56 14 14 156 213.51 212.31 02/05 84 42 19 34 179 216.64 216.63 02/04 57 22 12 23 115 220.49 219.21 02/03 75 18 11 19 122 220.09 219.42 01/31 57 16 6 13 91 223.49 224.85 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 218.85 218.48 -------------------------------------------------------------------------------- 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 121.78 loads 4,871,334 pounds Select Cuts 35.48 loads 1,419,248 pounds Trimmings 24.75 loads 989,909 pounds Ground Beef 15.68 load 627,302 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 36 149,613 508.80 557.50 523.46 112A 3 Rib, ribeye, bnls, light 25 245,279 545.00 615.00 557.77 112A 3 Rib, ribeye, bnls, heavy 52 173,739 545.00 613.20 572.06 113C 1 Chuck, semi-bnls, neck/off 7 9,887 245.00 272.00 255.20 114 1 Chuck, shoulder clod 12 58,983 244.21 285.00 252.92 114A 3 Chuck, shoulder clod, trmd 31 207,837 253.00 303.00 263.43 114D 3 Chuck, clod, top blade 9 26,069 288.88 318.00 297.51 114E 3 Chuck, clod, arm roast 25 78,992 308.85 380.00 346.82 114F 5 Chuck, clod tender (IM) 11 26,369 325.00 431.00 341.72 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 99 1,182,945 259.00 342.00 271.97 116B 1 Chuck, chuck tender (IM) 18 27,732 283.80 310.00 293.14

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 120,954 219.33 241.00 223.75 120A 3 Brisket, point/off, bnls 12 21,728 380.00 428.20 403.32 123A 3 Short Plate, short rib 10 17,254 469.00 582.00 517.50 130 4 Chuck, short rib 18 69,233 289.50 350.00 311.87 160 1 Round, bone-in 5 5,337 250.00 262.00 254.60 161 1 Round, boneless 3 1,907 260.00 283.90 267.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 65 242,974 279.00 335.00 299.30 168 1 Round, top inside round 28 182,685 221.98 268.00 233.04 168 3 Round, top inside round 25 224,770 237.00 261.00 247.27 169 5 Round, top inside, denuded 42 217,535 274.00 294.00 281.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,860 256.00 261.00 257.03 171B 3 Round, outside round 56 274,136 265.00 316.60 294.21 171C 3 Round, eye of round (IM) 58 128,699 288.55 335.00 310.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 83,191 447.80 480.00 453.15 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 4,456 449.55 478.50 456.45 180 3 Loin, strip, bnls, 0x1 55 254,461 470.00 537.50 495.52 184 1 Loin, top butt, bnls, heavy 9 12,405 275.00 303.00 279.19 184 3 Loin, top butt, boneless 53 230,849 281.00 321.44 299.76 185A 4 Loin, bottom sirloin, flap 25 120,706 394.37 445.00 407.10 185B 1 Loin, ball-tip, bnls, heavy 12 19,736 281.00 300.00 287.46 185C 1 Loin, sirloin, tri-tip (IM) 5 9,871 305.00 323.00 313.87 185D 4 Loin, tri-tip, pld (IM) 11 13,337 405.00 444.20 427.61 189A 4 Loin, tndrloin, trmd, heavy 51 105,925 922.00 1004.20 964.70 191A 4 Loin, butt tender, trimmed 9 10,946 940.94 951.46 944.74 193 4 Flank, flank steak (IM) 19 36,698 385.00 441.00 403.87 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 7 8,083 569.37 595.00 576.94 112A 3 Rib, ribeye, bnls, heavy 15 20,068 564.50 597.00 574.71 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 5,620 254.00 286.79 265.61 114A 3 Chuck, shoulder clod, trmd 8 8,180 262.50 295.00 284.36 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 5,348 308.63 325.00 324.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 55 793,966 257.00 311.00 268.64 116B 1 Chuck, chuck tender (IM) 4 8,134 276.00 305.00 279.28

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 107,524 220.00 231.92 224.87 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 9 12,213 279.50 330.00 323.81 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 23,001 281.00 309.99 293.57 168 1 Round, top inside round 10 56,867 223.31 251.00 231.93 168 3 Round, top inside round 12 63,849 237.00 258.00 242.95 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 23,175 272.34 300.00 286.03 171C 3 Round, eye of round (IM) 6 14,702 288.55 317.00 299.63 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 7,567 430.00 472.50 439.29 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 8,444 459.29 515.00 477.75 184 1 Loin, top butt, bnls, heavy 3 21,097 271.00 285.00 275.05 184 3 Loin, top butt, boneless 8 8,874 282.46 320.00 302.56 185A 4 Loin, bottom sirloin, flap 7 47,935 376.98 425.00 383.84 185B 1 Loin, ball-tip, bnls, heavy 7 19,789 281.00 290.00 284.58 185C 1 Loin, sirloin, tri-tip (IM) 4 16,470 303.00 315.00 307.78 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 8,139 910.00 988.50 941.42 191A 4 Loin, butt tender, trimmed 3 2,827 950.60 975.00 952.08 193 4 Flank, flank steak (IM) 4 3,453 385.00 416.00 390.87 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 9,763 102.00 120.00 106.13 121D 4 Plate, Inside Skirt (IM) 23 54,193 327.00 356.47 341.73 121C 4 Plate, Outside Skirt (IM) 10 28,632 393.00 466.00 401.02 121E 6 Outside Skirt, pld (IM) 4 10,487 575.60 615.00 582.69

Cap, Wedge Meat & (IM) Lean 23 85,038 271.85 302.00 276.75

Pectoral Meat 21 67,951 273.98 310.00 288.10 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 109,804 176.34 266.30 198.83 Ground Beef 75% Ground Beef 81% 24 193,230 187.00 287.50 216.66 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 13,866 317.00 324.50 318.89 Ground Beef Chuck 80% 23 197,577 203.67 261.00 245.19 Ground Beef Round 85% 6 34,311 265.00 311.00 271.00 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% 3 21,064 215.00 245.25 226.42 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 34 869,769 93.24 105.64 96.71 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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