USDA Boxed Beef Cutout Midday 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 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: 207.57 207.48 Change from prior day: (0.48) (0.15) ------------------------------------------------------------------------------- Choice/Select spread: 0.09

Total Load Count (Cuts, Trimmings, Grids): 144 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 276.32 276.58 Primal Chuck 191.37 193.05 Primal Round 199.01 199.31 Primal Loin 253.49 250.75 Primal Brisket 147.24 144.88 Primal Short Plate 140.41 140.41 Primal Flank 111.24 111.64 -------------------------------------------------------------------------------- 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 95.58 loads 3,823,132 pounds Select Cuts 27.08 loads 1,083,180 pounds Trimmings 0.00 loads 0 pounds Ground Beef 21.01 load 840,222 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 11 7,709 495.00 544.54 521.25 112A 3 Rib, ribeye, bnls, light 10 6,164 575.25 609.00 589.19 112A 3 Rib, ribeye, bnls, heavy 61 434,219 521.00 607.00 537.92 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 16 57,320 235.00 253.59 242.28 114A 3 Chuck, shoulder clod, trmd 35 281,322 245.00 295.00 253.01 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) 10 11,750 339.34 424.54 378.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 210,234 259.25 290.00 266.57 116B 1 Chuck, chuck tender (IM) 15 25,120 280.00 305.50 287.65

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 32 446,997 208.00 237.00 211.19 120A 3 Brisket, point/off, bnls 8 3,919 375.00 400.00 388.19 123A 3 Short Plate, short rib 7 14,647 495.00 552.00 497.64 130 4 Chuck, short rib 14 15,759 318.00 368.00 332.17 160 1 Round, bone-in 161 1 Round, boneless 3 10,870 247.00 262.50 258.31

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 520,850 266.00 293.00 271.37 168 1 Round, top inside round 20 224,506 230.00 254.54 235.46 168 3 Round, top inside round 41 318,812 240.00 265.00 244.88 169 5 Round, top inside, denuded 7 26,552 275.00 290.00 287.83

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 6,368 245.00 250.00 247.13 171B 3 Round, outside round 35 172,534 260.50 307.00 269.67 171C 3 Round, eye of round (IM) 24 131,355 284.00 325.00 291.41 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 9,313 450.00 475.00 459.83 175 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 29 127,777 480.00 535.00 496.70 184 1 Loin, top butt, bnls, heavy 7 16,927 265.00 290.00 272.31 184 3 Loin, top butt, boneless 24 130,042 270.00 315.00 282.23 185A 4 Loin, bottom sirloin, flap 18 116,622 370.00 435.00 380.42 185B 1 Loin, ball-tip, bnls, heavy 13 148,945 279.00 295.00 289.25 185C 1 Loin, sirloin, tri-tip (IM) 11 90,846 287.15 330.00 296.37 185D 4 Loin, tri-tip, pld (IM) 5 6,285 420.00 445.66 421.31 189A 4 Loin, tndrloin, trmd, heavy 20 30,130 937.64 1065.00 965.93 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 7,042 406.00 440.00 419.43 ------------------------------------------------------------------------------- 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 2,580 569.00 592.00 579.32 112A 3 Rib, ribeye, bnls, heavy 15 24,046 530.00 591.69 552.50 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 4,443 238.00 244.00 240.47 114A 3 Chuck, shoulder clod, trmd 10 19,110 245.00 265.70 252.66 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 14 131,924 252.25 271.00 265.88 116B 1 Chuck, chuck tender (IM) 5 5,474 285.00 289.65 287.00

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 14,656 216.01 236.00 225.47 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 63,983 265.00 295.00 268.02 168 1 Round, top inside round 5 25,733 228.00 232.00 230.01 168 3 Round, top inside round 13 92,155 240.00 258.00 244.65 169 5 Round, top inside, denuded 3 3,306 279.00 294.00 288.41

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 15 195,243 262.00 273.34 266.81 171C 3 Round, eye of round (IM) 7 6,741 293.00 320.00 308.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 59,635 440.00 470.00 444.63 175 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 8 10,201 461.24 506.00 475.98 184 1 Loin, top butt, bnls, heavy 5 21,536 269.85 286.00 275.47 184 3 Loin, top butt, boneless 11 24,535 270.00 294.50 278.83 185A 4 Loin, bottom sirloin, flap 4 4,782 389.14 411.50 396.71 185B 1 Loin, ball-tip, bnls, heavy 5 18,549 291.00 295.00 291.91 185C 1 Loin, sirloin, tri-tip (IM) 8 155,097 285.75 310.00 290.20 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 9,528 951.00 1039.50 961.25 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- 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) 11 54,774 330.00 354.00 333.26 121C 4 Plate, Outside Skirt (IM) 10 25,476 390.50 478.00 434.45 121E 6 Outside Skirt, pld (IM) 5 9,895 560.00 642.54 602.20

Cap, Wedge Meat & (IM) Lean 23 89,666 275.00 304.00 283.04

Pectoral Meat 28 54,198 274.21 315.00 284.72 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 166,165 190.94 214.50 201.62 Ground Beef 75% Ground Beef 81% 15 168,587 214.20 256.00 227.06 Ground Beef 85% Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 12 314,000 224.41 266.19 248.99 Ground Beef Round 85% 7 142,794 270.00 314.50 271.31 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% 5 27,675 215.05 218.25 217.73 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 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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