USDA Boxed Beef Cutout Closing Prices for February 12

February 12 (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: 208.05 207.63 Change from prior day: (1.09) (0.53) ------------------------------------------------------------------------------- Choice/Select spread: 0.42

Total Load Count (Cuts, Trimmings, Grids): 263 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.93 277.98 Primal Chuck 191.41 192.27 Primal Round 200.07 200.53 Primal Loin 251.72 250.12 Primal Brisket 149.32 147.97 Primal Short Plate 139.50 139.50 Primal Flank 109.08 111.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/11 83 46 16 22 166 209.14 208.16 02/10 72 25 12 11 121 211.16 209.01 02/07 122 35 25 16 198 210.77 209.19 02/06 72 56 14 14 156 213.51 212.31 02/05 84 42 19 34 179 216.64 216.63 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 212.25 211.06 -------------------------------------------------------------------------------- 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 166.30 loads 6,651,876 pounds Select Cuts 50.20 loads 2,008,095 pounds Trimmings 10.66 loads 426,440 pounds Ground Beef 35.50 load 1,420,106 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 42 65,225 477.00 565.00 502.08 112A 3 Rib, ribeye, bnls, light 19 52,221 551.00 608.59 576.21 112A 3 Rib, ribeye, bnls, heavy 120 300,619 524.40 607.00 553.19 113C 1 Chuck, semi-bnls, neck/off 7 17,757 227.06 250.00 242.43 114 1 Chuck, shoulder clod 20 79,949 235.00 264.79 240.98 114A 3 Chuck, shoulder clod, trmd 76 273,737 243.00 285.00 253.76 114D 3 Chuck, clod, top blade 14 30,522 290.00 318.00 305.12 114E 3 Chuck, clod, arm roast 7 8,938 339.85 390.05 345.79 114F 5 Chuck, clod tender (IM) 9 14,808 340.00 366.00 352.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 166 505,367 256.00 303.00 270.53 116B 1 Chuck, chuck tender (IM) 50 65,018 280.00 310.00 291.38

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 122 602,287 206.74 238.00 218.02 120A 3 Brisket, point/off, bnls 22 29,877 373.00 437.00 386.38 123A 3 Short Plate, short rib 39 36,707 465.00 546.00 496.31 130 4 Chuck, short rib 36 45,936 321.00 360.00 335.32 160 1 Round, bone-in 3 3,134 245.00 251.50 246.54 161 1 Round, boneless 7 2,521 252.00 266.00 260.84

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 117 350,174 266.00 310.00 277.69 168 1 Round, top inside round 128 324,009 227.00 251.31 235.46 168 3 Round, top inside round 68 943,014 236.00 260.00 241.22 169 5 Round, top inside, denuded 14 18,491 277.25 300.55 279.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 7,730 239.00 262.00 242.21 171B 3 Round, outside round 102 898,227 256.00 309.00 266.68 171C 3 Round, eye of round (IM) 96 185,119 276.00 325.00 300.35 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 35 101,099 425.00 471.00 435.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 18 48,409 428.00 448.00 433.81 180 3 Loin, strip, bnls, 0x1 139 544,388 452.00 540.00 465.25 184 1 Loin, top butt, bnls, heavy 30 53,367 263.00 298.59 269.87 184 3 Loin, top butt, boneless 72 68,908 276.74 321.00 297.31 185A 4 Loin, bottom sirloin, flap 59 176,989 372.00 433.59 388.97 185B 1 Loin, ball-tip, bnls, heavy 45 93,103 275.00 310.70 290.62 185C 1 Loin, sirloin, tri-tip (IM) 10 21,940 308.70 331.50 312.66 185D 4 Loin, tri-tip, pld (IM) 24 12,064 411.00 443.00 432.79 189A 4 Loin, tndrloin, trmd, heavy 103 184,518 926.00 1072.00 952.74 191A 4 Loin, butt tender, trimmed 9 6,349 938.18 960.00 951.29 193 4 Flank, flank steak (IM) 19 21,827 386.00 440.00 406.67 ------------------------------------------------------------------------------- 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 15 17,545 477.00 530.00 491.10 112A 3 Rib, ribeye, bnls, light 14 21,043 560.00 595.00 566.76 112A 3 Rib, ribeye, bnls, heavy 36 170,073 535.00 586.30 550.43 113C 1 Chuck, semi-bnls, neck/off 11 83,383 237.61 250.00 242.32 114 1 Chuck, shoulder clod 16 105,898 238.00 264.79 242.73 114A 3 Chuck, shoulder clod, trmd 18 90,542 245.00 271.40 258.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 9,946 320.00 336.59 325.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 133,753 260.00 284.00 267.28 116B 1 Chuck, chuck tender (IM) 22 46,443 276.00 299.00 285.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 113,555 205.47 230.00 208.92 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 5,194 422.33 493.39 433.55 130 4 Chuck, short rib 5 7,061 315.00 350.00 334.45 160 1 Round, bone-in 161 1 Round, boneless 8 5,769 245.00 261.50 255.73

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 27,355 272.85 300.00 280.59 168 1 Round, top inside round 23 88,915 223.47 247.00 233.73 168 3 Round, top inside round 15 40,518 242.00 255.00 245.33 169 5 Round, top inside, denuded 7 5,968 277.25 286.50 279.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 36 195,894 259.21 296.00 266.54 171C 3 Round, eye of round (IM) 21 45,336 285.00 325.00 301.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 29,089 440.00 460.00 459.08 175 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 25 148,552 412.54 510.00 449.77 184 1 Loin, top butt, bnls, heavy 18 24,473 265.00 297.00 268.47 184 3 Loin, top butt, boneless 38 101,314 275.55 310.68 286.36 185A 4 Loin, bottom sirloin, flap 4 36,505 375.29 413.00 383.95 185B 1 Loin, ball-tip, bnls, heavy 10 13,660 275.00 295.00 286.04 185C 1 Loin, sirloin, tri-tip (IM) 10 63,171 293.00 323.00 307.13 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 70,947 910.00 1042.00 952.17 191A 4 Loin, butt tender, trimmed 4 3,432 945.00 960.00 950.70 193 4 Flank, flank steak (IM) 13 12,625 390.00 436.00 405.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 9,730 95.00 120.00 102.70 121D 4 Plate, Inside Skirt (IM) 17 25,449 339.00 355.00 343.11 121C 4 Plate, Outside Skirt (IM) 18 36,119 390.00 431.00 404.14 121E 6 Outside Skirt, pld (IM) 6 6,390 565.00 600.00 571.93

Cap, Wedge Meat & (IM) Lean 63 297,868 274.85 296.50 280.47

Pectoral Meat 32 51,807 275.00 295.00 287.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 55 190,471 176.00 221.00 201.35 Ground Beef 75% Ground Beef 81% 89 578,423 191.05 243.80 225.35 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 29 108,028 293.85 336.30 320.02 Ground Beef Chuck 80% 38 169,429 207.00 283.50 259.25 Ground Beef Round 85% 40 121,405 270.00 297.00 286.88 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 14 112,158 212.10 236.00 226.17 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 7 166,510 103.24 119.00 106.52 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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