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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: 213.75 210.88 Change from prior day: (0.57) (0.48) ------------------------------------------------------------------------------- Choice/Select spread: 2.87

Total Load Count (Cuts, Trimmings, Grids): 130 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 289.04 286.59

Primal Chuck 193.06 191.98

Primal Round 204.03 202.26

Primal Loin 264.33 255.29

Primal Brisket 157.42 158.88

Primal Short Plate 143.34 143.33

Primal Flank 114.12 113.18 -------------------------------------------------------------------------------- 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 75.31 loads 3,012,484 pounds

Select Cuts 35.21 loads 1,408,442 pounds

Trimmings 7.05 loads 281,820 pounds

Ground Beef 12.55 load 501,972 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 30 133,740 495.00 557.50 503.95 112A 3 Rib, ribeye, bnls, light 7 9,267 553.00 620.00 594.66 112A 3 Rib, ribeye, bnls, heavy 60 174,459 540.00 653.00 560.20 113C 1 Chuck, semi-bnls, neck/off 3 3,633 231.00 241.30 235.57 114 1 Chuck, shoulder clod 9 24,268 237.00 261.00 242.77 114A 3 Chuck, shoulder clod, trmd 17 84,424 248.43 272.00 255.96 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 10 37,937 289.00 350.06 318.71 114F 5 Chuck, clod tender (IM) 13 31,816 334.40 382.11 345.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 320,755 259.00 287.60 265.55 116B 1 Chuck, chuck tender (IM) 13 59,133 283.00 310.00 289.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 98,266 218.00 241.00 233.92 120A 3 Brisket, point/off, bnls 10 16,297 389.60 405.00 395.04 123A 3 Short Plate, short rib 30 28,469 420.00 552.00 447.89 130 4 Chuck, short rib 11 24,312 301.00 328.11 321.97 160 1 Round, bone-in 161 1 Round, boneless 5 10,523 248.68 265.30 254.85

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 34 138,916 270.00 302.50 280.28 168 1 Round, top inside round 22 105,242 237.00 259.00 250.78 168 3 Round, top inside round 17 97,961 243.04 265.19 261.29 169 5 Round, top inside, denuded 14 76,348 286.00 304.79 290.43

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 238,451 244.00 284.52 253.99 171C 3 Round, eye of round (IM) 33 68,872 290.00 327.00 303.94 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 34,716 445.00 497.00 464.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 9,402 432.00 468.42 438.94 180 3 Loin, strip, bnls, 0x1 29 62,460 490.00 544.00 504.83 184 1 Loin, top butt, bnls, heavy 24 22,635 270.00 308.00 288.37 184 3 Loin, top butt, boneless 29 166,692 287.00 324.50 303.82 185A 4 Loin, bottom sirloin, flap 60 418,796 381.00 433.00 399.47 185B 1 Loin, ball-tip, bnls, heavy 26 50,718 300.00 327.00 309.41 185C 1 Loin, sirloin, tri-tip (IM) 11 42,383 312.00 329.50 317.43 185D 4 Loin, tri-tip, pld (IM) 5 1,075 434.00 453.90 444.57 189A 4 Loin, tndrloin, trmd, heavy 65 181,532 950.00 1096.00 969.06 191A 4 Loin, butt tender, trimmed 3 1,637 925.00 960.00 934.17 193 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 9 83,903 494.00 525.00 510.07 112A 3 Rib, ribeye, bnls, light 5 27,824 559.00 602.00 569.46 112A 3 Rib, ribeye, bnls, heavy 24 58,518 545.75 597.00 558.37 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 26,806 228.00 256.00 231.31 114A 3 Chuck, shoulder clod, trmd 6 13,745 255.00 270.00 257.91 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 12,056 310.00 346.00 317.04 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 39,617 254.00 280.00 264.64 116B 1 Chuck, chuck tender (IM) 6 45,837 283.00 310.00 288.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 49,318 218.00 242.00 233.09 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 5,967 301.00 337.00 322.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 112,104 270.00 283.00 270.44 168 1 Round, top inside round 9 17,995 245.00 256.00 250.67 168 3 Round, top inside round 11 76,758 251.00 268.00 256.42 169 5 Round, top inside, denuded 4 2,625 297.11 340.00 312.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 41,752 234.00 264.49 234.65 171B 3 Round, outside round 16 62,895 244.00 285.00 257.69 171C 3 Round, eye of round (IM) 8 49,890 290.00 325.00 300.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 36,826 452.00 495.00 475.30 175 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 10 28,662 448.39 516.00 471.59 184 1 Loin, top butt, bnls, heavy 4 7,600 266.00 292.00 275.20 184 3 Loin, top butt, boneless 12 33,906 281.00 315.00 288.61 185A 4 Loin, bottom sirloin, flap 20 217,449 390.00 425.00 403.21 185B 1 Loin, ball-tip, bnls, heavy 6 12,389 290.00 315.00 308.25 185C 1 Loin, sirloin, tri-tip (IM) 9 67,830 312.00 325.00 312.40 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 33,181 935.00 985.00 954.68 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 3 2,876 92.40 100.61 92.55 121D 4 Plate, Inside Skirt (IM) 22 90,259 330.79 373.00 354.26 121C 4 Plate, Outside Skirt (IM) 18 33,644 375.00 455.50 399.63 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 45 117,511 282.62 305.00 289.22

Pectoral Meat 21 107,934 275.00 305.00 288.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 32,316 203.00 225.00 206.40 Ground Beef 75% Ground Beef 81% 16 62,509 216.00 265.00 237.76 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 13,050 254.00 273.00 256.01 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% Blended Ground Beef 81% 13 147,192 209.22 237.80 216.51 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 262,500 111.20 115.50 113.14 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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