USDA Boxed Beef Cutout Closing Prices for February 14

February 14 (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: 207.68 206.96 Change from prior day: (0.42) (0.80) ------------------------------------------------------------------------------- Choice/Select spread: 0.72

Total Load Count (Cuts, Trimmings, Grids): 147 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.52 281.97 Primal Chuck 190.41 189.43 Primal Round 198.26 199.06 Primal Loin 254.12 249.71 Primal Brisket 146.14 148.14 Primal Short Plate 141.68 141.68 Primal Flank 112.20 110.68 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/13 136 37 3 26 201 208.10 207.76 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 209.45 208.35 -------------------------------------------------------------------------------- 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 76.23 loads 3,049,305 pounds Select Cuts 40.23 loads 1,609,333 pounds Trimmings 6.83 loads 273,163 pounds Ground Beef 23.42 load 936,841 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 19 167,611 490.00 543.00 511.09 112A 3 Rib, ribeye, bnls, light 6 7,430 575.25 623.00 604.62 112A 3 Rib, ribeye, bnls, heavy 29 101,751 530.00 579.82 562.27 113C 1 Chuck, semi-bnls, neck/off 4 14,624 236.50 247.00 240.31 114 1 Chuck, shoulder clod 15 60,593 236.00 261.00 241.03 114A 3 Chuck, shoulder clod, trmd 22 126,074 244.33 280.00 254.67 114D 3 Chuck, clod, top blade 3 4,140 282.00 329.35 309.71 114E 3 Chuck, clod, arm roast 6 44,048 324.00 350.00 338.42 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 44 252,813 256.00 283.00 265.64 116B 1 Chuck, chuck tender (IM) 14 32,994 280.00 308.00 290.61

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 50,453 207.00 241.00 222.11 120A 3 Brisket, point/off, bnls 4 1,641 385.00 407.00 394.64 123A 3 Short Plate, short rib 8 33,948 455.00 551.00 472.18 130 4 Chuck, short rib 15 35,413 291.70 369.31 308.48 160 1 Round, bone-in 5 5,246 236.00 257.00 239.58 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 45 180,562 270.00 300.00 275.75 168 1 Round, top inside round 27 354,410 219.00 251.33 234.03 168 3 Round, top inside round 17 140,487 239.00 262.00 244.23 169 5 Round, top inside, denuded 12 51,521 274.00 297.00 276.67

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 8,116 246.50 252.00 250.08 171B 3 Round, outside round 19 79,400 255.00 287.00 264.21 171C 3 Round, eye of round (IM) 34 61,941 287.00 325.00 304.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 55,933 435.00 485.00 448.58 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 11,727 419.00 455.50 426.08 180 3 Loin, strip, bnls, 0x1 35 240,048 460.00 532.00 494.86 184 1 Loin, top butt, bnls, heavy 8 59,008 265.00 292.00 270.18 184 3 Loin, top butt, boneless 24 109,727 275.00 309.00 285.08 185A 4 Loin, bottom sirloin, flap 35 254,722 370.00 420.50 390.17 185B 1 Loin, ball-tip, bnls, heavy 25 136,248 286.50 305.00 294.53 185C 1 Loin, sirloin, tri-tip (IM) 10 89,372 305.00 325.00 311.49 185D 4 Loin, tri-tip, pld (IM) 4 5,001 405.00 439.81 410.99 189A 4 Loin, tndrloin, trmd, heavy 25 101,489 920.00 980.97 943.08 191A 4 Loin, butt tender, trimmed 4 2,114 949.35 965.00 963.26 193 4 Flank, flank steak (IM) 12 10,752 392.00 440.00 410.15 ------------------------------------------------------------------------------- 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 5 2,055 499.76 523.42 505.59 112A 3 Rib, ribeye, bnls, light 10 33,612 520.00 611.39 574.63 112A 3 Rib, ribeye, bnls, heavy 13 23,202 520.00 602.00 562.81 113C 1 Chuck, semi-bnls, neck/off 4 5,798 236.50 245.00 237.68 114 1 Chuck, shoulder clod 8 55,955 235.00 249.72 236.93 114A 3 Chuck, shoulder clod, trmd 8 35,794 260.00 272.00 260.53 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 6,486 320.00 325.00 322.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 245,772 251.00 282.50 258.33 116B 1 Chuck, chuck tender (IM) 6 38,421 285.00 301.00 298.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 257,949 215.00 236.00 215.63 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 6,470 281.70 342.00 313.24 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 90,125 270.00 284.00 272.11 168 1 Round, top inside round 4 31,530 213.17 246.00 237.58 168 3 Round, top inside round 11 25,885 241.00 260.00 249.54 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 122,488 233.00 264.81 233.23 171B 3 Round, outside round 10 20,519 260.31 275.00 267.50 171C 3 Round, eye of round (IM) 8 11,787 287.00 310.50 303.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 6 6,190 440.00 490.00 471.06 184 1 Loin, top butt, bnls, heavy 9 41,625 270.00 284.00 272.77 184 3 Loin, top butt, boneless 5 10,129 277.00 294.00 281.51 185A 4 Loin, bottom sirloin, flap 16 179,624 372.00 411.50 382.23 185B 1 Loin, ball-tip, bnls, heavy 16 98,934 280.00 304.00 282.22 185C 1 Loin, sirloin, tri-tip (IM) 4 1,648 320.50 325.00 323.73 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 68,691 935.00 985.00 938.65 191A 4 Loin, butt tender, trimmed 3 1,952 945.00 950.05 945.29 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 28 166,517 322.00 351.50 327.57 121C 4 Plate, Outside Skirt (IM) 6 5,484 404.81 410.00 405.31 121E 6 Outside Skirt, pld (IM) 5 24,616 575.00 620.00 584.69

Cap, Wedge Meat & (IM) Lean 25 46,940 264.00 296.50 285.40

Pectoral Meat 21 19,360 278.74 315.00 288.12 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 155,736 189.00 220.00 199.05 Ground Beef 75% 0 0 Ground Beef 81% 7 118,488 196.65 225.11 212.78 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 14,000 300.50 327.50 323.63 Ground Beef Chuck 80% 10 131,545 229.95 265.00 258.85 Ground Beef Round 85% 4 6,876 267.50 310.00 275.33 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 48,860 212.05 227.25 218.39 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 10 191,863 101.50 108.50 105.12 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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