USDA Boxed Beef Cutout Closing Prices for February 6

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: 213.51 212.31 Change from prior day: (3.13) (4.32) ------------------------------------------------------------------------------- Choice/Select spread: 1.20

Total Load Count (Cuts, Trimmings, Grids): 156 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 288.41 285.32

Primal Chuck 197.37 197.35

Primal Round 206.78 206.51

Primal Loin 258.02 254.42

Primal Brisket 152.41 153.33

Primal Short Plate 139.00 139.00

Primal Flank 109.06 107.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/05 84 42 19 34 179 216.64 216.63 02/04 57 22 12 23 115 220.49 219.21 02/03 75 18 11 19 122 220.09 219.42 01/31 57 16 6 13 91 223.49 224.85 01/30 63 26 16 11 117 230.75 229.79 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 222.29 221.98 -------------------------------------------------------------------------------- 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 72.14 loads 2,885,461 pounds

Select Cuts 55.80 loads 2,232,172 pounds

Trimmings 14.33 loads 573,146 pounds

Ground Beef 13.63 load 545,012 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 9 10,304 513.00 552.00 525.11 112A 3 Rib, ribeye, bnls, light 12 45,541 555.63 696.00 608.02 112A 3 Rib, ribeye, bnls, heavy 25 26,161 556.00 602.50 575.38 113C 1 Chuck, semi-bnls, neck/off 5 10,380 252.00 259.50 257.90 114 1 Chuck, shoulder clod 14 63,126 246.75 300.00 265.69 114A 3 Chuck, shoulder clod, trmd 33 234,661 249.00 324.11 267.70 114D 3 Chuck, clod, top blade 14 31,938 285.00 328.00 292.05 114E 3 Chuck, clod, arm roast 6 5,871 375.00 445.00 399.34 114F 5 Chuck, clod tender (IM) 13 22,235 330.00 422.00 346.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 413,001 259.00 338.00 278.06 116B 1 Chuck, chuck tender (IM) 23 56,663 274.50 310.00 294.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 115,915 220.00 250.00 227.01 120A 3 Brisket, point/off, bnls 13 19,311 380.00 409.05 380.32 123A 3 Short Plate, short rib 12 15,568 469.69 576.00 514.55 130 4 Chuck, short rib 18 50,832 310.50 350.00 325.70 160 1 Round, bone-in 3 2,736 251.50 264.00 255.13 161 1 Round, boneless 3 4,615 262.50 269.50 264.14

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 133,610 279.00 333.00 293.45 168 1 Round, top inside round 39 256,444 213.57 265.00 226.46 168 3 Round, top inside round 35 235,131 245.00 269.00 247.04 169 5 Round, top inside, denuded 4 3,577 280.00 297.00 282.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 6,990 259.50 274.00 265.77 171B 3 Round, outside round 33 282,690 273.00 340.00 279.79 171C 3 Round, eye of round (IM) 32 103,826 269.00 341.00 306.00 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 37,164 438.00 497.00 454.59 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 6,113 450.00 480.00 457.71 180 3 Loin, strip, bnls, 0x1 17 35,515 486.00 529.00 511.84 184 1 Loin, top butt, bnls, heavy 7 10,944 275.00 306.00 280.11 184 3 Loin, top butt, boneless 13 65,478 290.00 324.50 304.29 185A 4 Loin, bottom sirloin, flap 19 34,397 390.00 450.50 422.79 185B 1 Loin, ball-tip, bnls, heavy 16 119,143 280.00 305.00 285.73 185C 1 Loin, sirloin, tri-tip (IM) 16 22,164 303.00 330.00 313.08 185D 4 Loin, tri-tip, pld (IM) 10 7,215 426.00 458.00 433.25 189A 4 Loin, tndrloin, trmd, heavy 51 171,494 920.00 1010.00 952.55 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 28 46,664 375.00 440.00 395.49 ------------------------------------------------------------------------------- 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 10 23,003 500.12 536.00 506.39 112A 3 Rib, ribeye, bnls, light 3 2,771 556.00 590.70 579.70 112A 3 Rib, ribeye, bnls, heavy 26 55,948 556.00 595.00 569.69 113C 1 Chuck, semi-bnls, neck/off 6 16,212 246.95 260.15 252.34 114 1 Chuck, shoulder clod 7 25,348 246.75 280.00 263.48 114A 3 Chuck, shoulder clod, trmd 7 22,217 249.00 300.00 266.71 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 1,816 319.00 337.00 322.53 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 34 421,885 259.00 320.00 269.95 116B 1 Chuck, chuck tender (IM) 11 21,857 275.00 310.00 293.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 37,025 216.75 245.00 227.36 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,581 350.00 454.00 392.37 130 4 Chuck, short rib 3 4,268 325.00 350.00 329.30 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 11,414 280.00 315.00 295.23 168 1 Round, top inside round 19 438,790 213.57 280.00 217.80 168 3 Round, top inside round 15 105,040 236.00 263.00 242.89 169 5 Round, top inside, denuded 6 6,807 288.50 315.00 311.06

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,456 261.44 274.40 268.50 171B 3 Round, outside round 10 29,479 277.94 321.00 295.83 171C 3 Round, eye of round (IM) 18 47,040 269.00 341.17 302.54 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 25,071 402.06 497.69 416.03 175 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 13 31,697 444.82 531.00 468.68 184 1 Loin, top butt, bnls, heavy 16 457,559 275.00 299.87 275.38 184 3 Loin, top butt, boneless 12 9,743 289.00 320.00 300.22 185A 4 Loin, bottom sirloin, flap 6 4,675 389.00 425.00 409.70 185B 1 Loin, ball-tip, bnls, heavy 13 61,179 271.03 304.70 284.80 185C 1 Loin, sirloin, tri-tip (IM) 5 67,028 303.00 320.50 306.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 79,822 910.00 1061.00 934.80 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 17,993 372.50 429.69 383.62 ------------------------------------------------------------------------------- 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) 27 153,629 320.00 355.70 337.23 121C 4 Plate, Outside Skirt (IM) 14 55,002 374.50 465.00 393.80 121E 6 Outside Skirt, pld (IM) 9 4,112 565.00 641.61 606.23

Cap, Wedge Meat & (IM) Lean 29 42,931 279.00 296.50 284.82

Pectoral Meat 35 46,841 277.50 312.00 291.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 9,230 200.33 215.00 209.22 Ground Beef 75% Ground Beef 81% 20 234,611 175.00 248.00 210.85 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 11 131,891 190.58 250.81 236.26 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% 4 2,640 212.25 235.00 219.99 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 21 573,146 92.00 116.50 100.27 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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