USDA Boxed Beef Cutout Midday Prices for February 21

February 21 (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: 214.78 211.82 Change from prior day: 0.46 0.46 ------------------------------------------------------------------------------- Choice/Select spread: 2.96

Total Load Count (Cuts, Trimmings, Grids): 78 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.15 287.48 Primal Chuck 193.79 193.18 Primal Round 207.81 205.30 Primal Loin 264.31 254.43 Primal Brisket 156.68 158.61 Primal Short Plate 143.22 143.22 Primal Flank 114.08 113.49 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/20 105 42 15 25 187 214.32 211.36 02/19 85 39 13 31 167 213.85 211.49 02/18 94 30 8 23 155 211.99 210.72 02/17 97 23 9 23 153 210.98 209.02 02/14 76 40 7 23 147 207.68 206.96 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 211.77 209.91 -------------------------------------------------------------------------------- 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 45.28 loads 1,811,084 pounds Select Cuts 21.93 loads 877,192 pounds Trimmings 4.84 loads 193,664 pounds Ground Beef 5.53 load 221,270 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 18 40,928 503.00 557.50 513.59 112A 3 Rib, ribeye, bnls, light 5 7,369 553.00 614.50 590.36 112A 3 Rib, ribeye, bnls, heavy 28 107,693 543.86 609.79 555.33 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 16,686 240.00 261.00 241.40 114A 3 Chuck, shoulder clod, trmd 15 83,319 248.43 272.00 255.88 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 8 35,274 319.80 350.06 320.72 114F 5 Chuck, clod tender (IM) 7 26,865 334.40 353.05 342.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 239,635 260.00 282.00 264.37 116B 1 Chuck, chuck tender (IM) 8 15,230 287.00 310.00 298.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 61,916 219.00 240.00 232.06 120A 3 Brisket, point/off, bnls 5 4,176 400.00 405.00 404.79 123A 3 Short Plate, short rib 30 28,469 420.00 552.00 447.89 130 4 Chuck, short rib 4 6,455 315.00 328.11 320.19 160 1 Round, bone-in 0 0 161 1 Round, boneless 4 9,494 248.68 255.00 253.72

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 92,397 270.00 302.00 278.02 168 1 Round, top inside round 14 89,896 237.00 256.00 250.24 168 3 Round, top inside round 15 96,313 244.74 265.19 261.39 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 42,034 257.75 282.00 271.35 171C 3 Round, eye of round (IM) 15 32,727 291.07 325.00 305.65 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 11,889 445.00 491.50 463.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 7,154 432.00 468.42 438.93 180 3 Loin, strip, bnls, 0x1 15 16,926 490.00 544.00 510.18 184 1 Loin, top butt, bnls, heavy 17 12,701 270.00 308.00 294.03 184 3 Loin, top butt, boneless 7 11,094 287.00 314.79 299.34 185A 4 Loin, bottom sirloin, flap 49 291,788 381.00 433.00 400.92 185B 1 Loin, ball-tip, bnls, heavy 20 42,090 300.00 315.00 310.80 185C 1 Loin, sirloin, tri-tip (IM) 9 39,049 312.00 329.50 316.71 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 44 141,236 950.00 975.19 958.90 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 8,722 400.00 417.00 404.81 ------------------------------------------------------------------------------- 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 82,377 504.00 525.00 509.92 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 10 9,209 555.00 585.21 564.45 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 10,160 257.00 270.00 258.13 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 11,743 310.00 346.00 316.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 3 2,824 275.00 280.00 276.84 116B 1 Chuck, chuck tender (IM) 3 7,538 309.75 310.00 309.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 32,586 224.72 242.00 232.75 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 3,350 315.00 337.00 331.06 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 110,313 270.00 283.00 270.23 168 1 Round, top inside round 6 15,902 245.00 254.00 250.00 168 3 Round, top inside round 9 68,315 251.00 266.00 255.78 169 5 Round, top inside, denuded 3 2,364 297.11 340.00 313.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 41,167 234.00 261.50 234.23 171B 3 Round, outside round 5 22,180 262.00 285.00 270.35 171C 3 Round, eye of round (IM) 6 43,390 290.00 325.00 299.45 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 33,636 452.00 495.00 475.21 175 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 4 10,253 448.39 515.00 463.56 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 32,215 281.00 315.00 287.59 185A 4 Loin, bottom sirloin, flap 6 66,337 390.00 425.00 396.71 185B 1 Loin, ball-tip, bnls, heavy 5 8,705 290.00 315.00 307.52 185C 1 Loin, sirloin, tri-tip (IM) 7 67,182 312.00 316.07 312.30 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 30,753 940.00 985.00 955.62 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 0 0 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 16 69,319 330.79 373.00 357.60 121C 4 Plate, Outside Skirt (IM) 14 28,072 375.00 455.50 396.60 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 33 81,007 282.62 305.00 289.13

Pectoral Meat 11 59,588 283.00 305.00 286.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 3 18,422 203.00 225.00 206.74 Ground Beef 75% 0 0 Ground Beef 81% 7 29,133 216.00 248.00 231.01 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 0 0 Ground Beef Round 85% 0 0 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% 6 58,150 216.60 224.05 217.94 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 193,664 111.20 115.50 112.55 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.