USDA Boxed Beef Cutout Midday 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 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: 212.25 209.96 Change from prior day: (1.26) (2.35) ------------------------------------------------------------------------------- Choice/Select spread: 2.29

Total Load Count (Cuts, Trimmings, Grids): 117 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.55 284.29 Primal Chuck 194.90 191.21 Primal Round 205.64 203.63 Primal Loin 257.54 255.48 Primal Brisket 152.97 153.35 Primal Short Plate 139.02 139.02 Primal Flank 109.35 107.14 -------------------------------------------------------------------------------- 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 72.90 loads 2,915,973 pounds Select Cuts 27.30 loads 1,091,859 pounds Trimmings 10.70 loads 427,845 pounds Ground Beef 5.80 load 231,852 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 28 109,986 513.00 557.50 522.93 112A 3 Rib, ribeye, bnls, light 17 162,681 545.00 615.00 553.84 112A 3 Rib, ribeye, bnls, heavy 38 127,826 545.00 613.20 574.82 113C 1 Chuck, semi-bnls, neck/off 5 9,517 245.00 267.00 254.59 114 1 Chuck, shoulder clod 7 42,462 249.00 275.00 253.88 114A 3 Chuck, shoulder clod, trmd 20 113,237 253.00 286.00 267.22 114D 3 Chuck, clod, top blade 6 10,794 288.88 318.00 294.04 114E 3 Chuck, clod, arm roast 21 73,908 309.80 380.00 348.63 114F 5 Chuck, clod tender (IM) 5 14,174 330.00 431.00 337.63 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 62 631,032 260.00 341.00 274.27 116B 1 Chuck, chuck tender (IM) 15 16,460 283.80 310.00 291.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 28 77,071 219.33 239.00 222.67 120A 3 Brisket, point/off, bnls 11 21,432 380.00 428.20 403.44 123A 3 Short Plate, short rib 8 9,901 469.00 582.00 541.49 130 4 Chuck, short rib 16 60,220 289.50 350.00 311.54 160 1 Round, bone-in 4 5,040 250.00 260.00 254.17 161 1 Round, boneless 3 1,907 260.00 283.90 267.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 139,020 279.00 308.20 298.92 168 1 Round, top inside round 22 105,249 223.31 268.00 235.99 168 3 Round, top inside round 17 134,745 243.00 261.00 249.50 169 5 Round, top inside, denuded 28 138,493 274.00 294.00 281.54

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,341 256.00 261.00 257.50 171B 3 Round, outside round 42 183,807 271.00 316.60 302.92 171C 3 Round, eye of round (IM) 43 97,997 269.00 335.00 310.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 82,764 447.80 480.00 453.09 175 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 34 123,870 490.00 537.50 510.02 184 1 Loin, top butt, bnls, heavy 7 10,382 275.00 287.42 275.66 184 3 Loin, top butt, boneless 37 137,108 281.00 312.00 301.08 185A 4 Loin, bottom sirloin, flap 13 27,474 410.00 441.46 420.46 185B 1 Loin, ball-tip, bnls, heavy 7 4,207 285.00 295.00 290.04 185C 1 Loin, sirloin, tri-tip (IM) 3 4,845 305.00 320.00 310.88 185D 4 Loin, tri-tip, pld (IM) 6 8,178 405.00 444.20 431.21 189A 4 Loin, tndrloin, trmd, heavy 31 57,902 956.00 1004.20 976.34 191A 4 Loin, butt tender, trimmed 8 10,393 940.94 951.46 944.86 193 4 Flank, flank steak (IM) 14 32,964 385.00 415.50 402.93 ------------------------------------------------------------------------------- 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 5,680 569.37 586.00 572.46 112A 3 Rib, ribeye, bnls, heavy 12 17,555 568.42 597.00 575.36 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 5 4,083 270.00 293.00 279.57 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 4,258 325.00 325.00 325.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 684,969 257.00 310.00 268.62 116B 1 Chuck, chuck tender (IM) 3 7,922 276.00 302.00 278.59

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 15,896 220.00 231.92 222.79 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 6,351 279.50 330.00 323.57 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 8,573 289.87 309.99 298.46 168 1 Round, top inside round 5 52,895 223.31 251.00 231.27 168 3 Round, top inside round 11 61,569 237.00 258.00 242.76 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 16,292 277.10 300.00 290.97 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 7,261 430.00 460.00 437.89 175 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 6 4,439 488.00 515.00 494.41 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 4 5,910 282.46 320.00 300.33 185A 4 Loin, bottom sirloin, flap 6 41,579 378.00 425.00 384.89 185B 1 Loin, ball-tip, bnls, heavy 4 2,444 290.00 290.00 290.00 185C 1 Loin, sirloin, tri-tip (IM) 3 10,867 303.00 315.00 309.21 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 4 3,188 961.00 988.50 977.74 191A 4 Loin, butt tender, trimmed 3 2,827 950.60 975.00 952.08 193 4 Flank, flank steak (IM) 3 3,075 385.00 416.00 388.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 5 2,867 102.00 120.00 110.15 121D 4 Plate, Inside Skirt (IM) 17 43,187 327.00 356.47 341.22 121C 4 Plate, Outside Skirt (IM) 11 29,117 393.00 487.00 402.55 121E 6 Outside Skirt, pld (IM) 3 9,195 575.60 615.00 578.15

Cap, Wedge Meat & (IM) Lean 15 39,406 275.00 302.00 280.55

Pectoral Meat 14 19,353 283.80 310.00 289.80 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 31,972 210.00 266.30 213.15 Ground Beef 75% Ground Beef 81% 10 87,562 222.00 287.50 241.49 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 5 46,579 250.00 261.00 254.86 Ground Beef Round 85% 3 33,041 265.00 311.00 270.42 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% Blended Ground Beef 81% Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 16 346,105 97.20 101.00 99.03 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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