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USDA Boxed Beef Cutout Midday 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 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: 207.23 207.30 Change from prior day: (0.87) (0.46) ------------------------------------------------------------------------------- Choice/Select spread: (0.08)

Total Load Count (Cuts, Trimmings, Grids): 90 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.98 281.50 Primal Chuck 190.48 189.49 Primal Round 198.00 198.52 Primal Loin 254.04 251.42 Primal Brisket 145.86 150.98 Primal Short Plate 141.59 141.59 Primal Flank 112.95 110.72 -------------------------------------------------------------------------------- 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 47.35 loads 1,894,115 pounds Select Cuts 23.00 loads 919,924 pounds Trimmings 6.73 loads 269,169 pounds Ground Beef 12.73 load 509,131 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 10 23,196 495.00 541.33 511.87 112A 3 Rib, ribeye, bnls, light 5 5,711 575.25 623.00 611.59 112A 3 Rib, ribeye, bnls, heavy 17 25,762 550.00 577.00 559.19 113C 1 Chuck, semi-bnls, neck/off 4 14,624 236.50 247.00 240.31 114 1 Chuck, shoulder clod 13 36,556 238.00 261.00 244.08 114A 3 Chuck, shoulder clod, trmd 13 73,913 248.00 272.45 255.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 26,924 332.00 350.00 347.60 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 33 159,211 258.00 283.00 265.84 116B 1 Chuck, chuck tender (IM) 13 32,095 280.00 301.00 290.12

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 22,846 207.00 241.00 219.05 120A 3 Brisket, point/off, bnls 3 1,040 385.00 407.00 391.55 123A 3 Short Plate, short rib 5 27,182 455.00 551.00 465.51 130 4 Chuck, short rib 12 32,621 291.70 369.31 306.66 160 1 Round, bone-in 4 1,166 243.75 257.00 252.10 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 112,284 270.00 291.00 275.19 168 1 Round, top inside round 21 290,327 219.00 251.33 231.47 168 3 Round, top inside round 15 128,591 239.00 262.00 243.48 169 5 Round, top inside, denuded 4 4,126 278.00 287.00 283.12

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,994 246.50 251.00 248.87 171B 3 Round, outside round 15 65,327 255.00 283.00 262.98 171C 3 Round, eye of round (IM) 20 33,765 290.00 321.00 306.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 47,534 435.00 477.00 445.41 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 9,821 419.00 435.00 421.53 180 3 Loin, strip, bnls, 0x1 16 105,702 460.00 532.00 494.14 184 1 Loin, top butt, bnls, heavy 5 30,967 265.00 290.00 268.74 184 3 Loin, top butt, boneless 11 46,780 275.00 309.00 279.55 185A 4 Loin, bottom sirloin, flap 18 116,480 370.00 420.50 392.90 185B 1 Loin, ball-tip, bnls, heavy 19 129,587 288.75 302.00 294.49 185C 1 Loin, sirloin, tri-tip (IM) 8 84,844 305.00 325.00 311.21 185D 4 Loin, tri-tip, pld (IM) 3 4,356 405.00 437.00 406.72 189A 4 Loin, tndrloin, trmd, heavy 10 69,086 920.00 980.97 937.17 191A 4 Loin, butt tender, trimmed 3 1,814 949.35 965.00 963.96 193 4 Flank, flank steak (IM) 6 3,928 409.00 440.00 433.13 ------------------------------------------------------------------------------- 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 4 16,262 565.00 579.00 573.69 112A 3 Rib, ribeye, bnls, heavy 8 11,683 550.00 602.00 556.91 113C 1 Chuck, semi-bnls, neck/off 3 4,187 236.50 245.00 238.14 114 1 Chuck, shoulder clod 7 54,489 235.00 249.72 236.90 114A 3 Chuck, shoulder clod, trmd 5 31,818 260.00 272.00 260.32 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 26 224,891 251.00 282.50 258.40 116B 1 Chuck, chuck tender (IM) 4 8,699 285.00 301.00 291.64

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 8,177 218.00 229.72 222.36 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 3,305 281.70 342.00 324.96 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 87,409 270.00 279.96 271.74 168 1 Round, top inside round 3 8,940 213.17 234.81 216.31 168 3 Round, top inside round 7 18,483 241.00 256.00 248.44 169 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 8 15,775 264.00 275.00 268.57 171C 3 Round, eye of round (IM) 7 10,472 287.00 310.50 304.33 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 0 0 175 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 4 4,451 448.63 490.00 477.22 184 1 Loin, top butt, bnls, heavy 6 27,037 270.40 284.00 273.70 184 3 Loin, top butt, boneless 4 8,849 277.00 290.00 279.70 185A 4 Loin, bottom sirloin, flap 5 13,493 389.10 411.50 398.15 185B 1 Loin, ball-tip, bnls, heavy 9 46,153 280.00 299.00 282.73 185C 1 Loin, sirloin, tri-tip (IM) 3 1,223 320.50 325.00 323.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 52,929 935.00 985.00 939.64 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 0 0 124 4 Rib, Back Ribs, Frozen 0 0 121D 4 Plate, Inside Skirt (IM) 25 146,056 322.00 351.50 325.67 121C 4 Plate, Outside Skirt (IM) 6 5,484 404.81 410.00 405.31 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 38,686 264.00 296.50 284.68

Pectoral Meat 15 16,701 278.74 310.50 287.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 7 72,380 189.00 220.00 198.53 Ground Beef 75% 0 0 Ground Beef 81% 4 14,488 196.65 225.11 210.36 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% 6 9,274 229.95 261.00 253.52 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 9 187,869 101.50 108.50 105.16 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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