USDA Boxed Beef Cutout Closing Prices for February 13

February 13 (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: 208.10 207.76 Change from prior day: 0.05 0.13 ------------------------------------------------------------------------------- Choice/Select spread: 0.34

Total Load Count (Cuts, Trimmings, Grids): 201 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 277.33 278.20 Primal Chuck 191.29 192.44 Primal Round 199.03 199.61 Primal Loin 254.82 251.08 Primal Brisket 147.73 145.90 Primal Short Plate 141.84 141.84 Primal Flank 112.13 111.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/12 166 50 11 36 263 208.05 207.63 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 210.53 209.26 -------------------------------------------------------------------------------- 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 135.62 loads 5,424,736 pounds Select Cuts 36.67 loads 1,466,851 pounds Trimmings 2.89 loads 115,647 pounds Ground Beef 25.52 load 1,020,632 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 20 12,272 495.00 544.54 517.73 112A 3 Rib, ribeye, bnls, light 15 42,196 550.00 609.00 558.19 112A 3 Rib, ribeye, bnls, heavy 78 466,491 521.00 607.00 539.04 113C 1 Chuck, semi-bnls, neck/off 4 2,610 242.00 250.00 248.71 114 1 Chuck, shoulder clod 26 127,889 235.00 266.50 250.84 114A 3 Chuck, shoulder clod, trmd 52 470,793 245.00 295.00 253.54 114D 3 Chuck, clod, top blade 6 15,702 304.00 334.54 306.71 114E 3 Chuck, clod, arm roast 6 18,166 314.00 344.80 318.61 114F 5 Chuck, clod tender (IM) 18 24,992 330.00 424.54 363.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 274,812 256.00 290.00 266.31 116B 1 Chuck, chuck tender (IM) 28 69,794 258.00 305.50 279.87

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 47 503,354 208.00 240.00 211.70 120A 3 Brisket, point/off, bnls 10 4,215 375.00 400.00 388.84 123A 3 Short Plate, short rib 13 39,764 455.00 573.50 485.78 130 4 Chuck, short rib 20 23,215 318.00 369.00 336.38 160 1 Round, bone-in 4 15,893 241.00 250.00 241.75 161 1 Round, boneless 4 26,510 247.00 262.50 254.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 560,275 266.00 301.50 271.58 168 1 Round, top inside round 27 242,175 229.83 254.54 236.03 168 3 Round, top inside round 60 363,891 235.00 266.50 245.34 169 5 Round, top inside, denuded 9 30,625 275.00 290.00 286.93

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 21,099 245.00 251.00 249.64 171B 3 Round, outside round 50 278,693 256.00 307.00 267.30 171C 3 Round, eye of round (IM) 40 198,924 281.00 325.40 292.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 42,855 435.00 469.50 442.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 36 150,758 455.00 526.00 493.08 184 1 Loin, top butt, bnls, heavy 22 360,268 265.00 290.00 266.21 184 3 Loin, top butt, boneless 35 225,910 270.00 316.50 280.98 185A 4 Loin, bottom sirloin, flap 28 140,048 370.00 435.00 384.71 185B 1 Loin, ball-tip, bnls, heavy 21 168,222 254.00 302.00 288.13 185C 1 Loin, sirloin, tri-tip (IM) 16 138,880 271.00 330.00 301.10 185D 4 Loin, tri-tip, pld (IM) 8 7,511 420.00 445.66 421.39 189A 4 Loin, tndrloin, trmd, heavy 32 110,891 937.64 1071.00 970.63 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 16,842 385.96 440.00 411.41 ------------------------------------------------------------------------------- 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 4 24,274 491.00 525.00 493.57 112A 3 Rib, ribeye, bnls, light 6 4,821 565.00 592.00 573.46 112A 3 Rib, ribeye, bnls, heavy 19 30,432 530.00 591.69 555.79 113C 1 Chuck, semi-bnls, neck/off 3 4,684 221.24 250.00 245.62 114 1 Chuck, shoulder clod 7 50,896 238.00 263.00 258.68 114A 3 Chuck, shoulder clod, trmd 16 45,893 245.00 275.00 254.04 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 28 200,606 252.25 285.00 263.53 116B 1 Chuck, chuck tender (IM) 19 28,014 280.00 310.00 289.83

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 35,107 216.01 236.00 221.10 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 7,861 450.00 481.23 475.70 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 70,295 265.00 295.00 269.88 168 1 Round, top inside round 6 37,943 228.00 248.00 235.80 168 3 Round, top inside round 20 112,682 240.00 258.00 244.51 169 5 Round, top inside, denuded 5 4,552 279.00 300.00 290.47

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 82,920 230.00 249.00 230.31 171B 3 Round, outside round 21 215,592 262.00 285.00 267.22 171C 3 Round, eye of round (IM) 13 13,483 293.00 325.00 306.67 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 65,105 440.00 485.00 447.25 175 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 15 26,566 457.64 506.00 482.28 184 1 Loin, top butt, bnls, heavy 8 24,056 269.85 292.00 277.06 184 3 Loin, top butt, boneless 16 62,232 270.00 310.00 275.98 185A 4 Loin, bottom sirloin, flap 6 17,041 386.00 411.50 389.53 185B 1 Loin, ball-tip, bnls, heavy 5 18,549 291.00 295.00 291.91 185C 1 Loin, sirloin, tri-tip (IM) 10 156,222 285.75 310.00 290.32 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 13,177 951.00 1041.00 962.73 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 18 60,175 330.00 362.64 334.32 121C 4 Plate, Outside Skirt (IM) 13 27,311 390.50 478.00 433.23 121E 6 Outside Skirt, pld (IM) 9 14,280 547.05 642.54 588.09

Cap, Wedge Meat & (IM) Lean 35 124,553 275.00 306.00 284.11

Pectoral Meat 32 58,062 274.21 315.00 285.55 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 228,777 186.00 216.00 201.18 Ground Beef 75% Ground Beef 81% 24 233,120 209.00 256.00 223.76 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 1,068 325.70 328.50 327.37 Ground Beef Chuck 80% 14 316,155 224.41 271.00 249.02 Ground Beef Round 85% 9 143,857 270.00 314.50 271.41 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% 10 61,795 212.05 218.25 217.21 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% 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 9 115,647 99.00 111.00 102.70 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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