USDA Boxed Beef Cutout Closing Prices for February 10

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: 211.16 209.01 Change from prior day: 0.39 (0.18) ------------------------------------------------------------------------------- Choice/Select spread: 2.15

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 288.98 287.09

Primal Chuck 191.67 189.74

Primal Round 204.34 199.97

Primal Loin 257.45 255.82

Primal Brisket 151.76 151.72

Primal Short Plate 138.42 138.42

Primal Flank 109.31 108.25 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/07 122 35 25 16 198 210.77 209.19 02/06 72 56 14 14 156 213.51 212.31 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 216.30 215.35 -------------------------------------------------------------------------------- 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 72.40 loads 2,896,088 pounds

Select Cuts 24.91 loads 996,341 pounds

Trimmings 12.17 loads 486,692 pounds

Ground Beef 11.30 load 452,104 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 17 85,786 513.00 550.00 527.67 112A 3 Rib, ribeye, bnls, light 8 17,678 565.00 620.00 575.31 112A 3 Rib, ribeye, bnls, heavy 40 120,752 550.00 625.00 564.59 113C 1 Chuck, semi-bnls, neck/off 4 42,383 239.00 257.00 240.92 114 1 Chuck, shoulder clod 14 129,757 249.00 277.00 264.46 114A 3 Chuck, shoulder clod, trmd 34 171,493 251.00 295.00 265.22 114D 3 Chuck, clod, top blade 6 3,751 301.00 321.00 311.10 114E 3 Chuck, clod, arm roast 3 15,347 350.00 376.58 351.43 114F 5 Chuck, clod tender (IM) 6 6,476 340.00 370.50 354.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 448,890 254.25 300.00 269.62 116B 1 Chuck, chuck tender (IM) 12 18,829 284.23 310.00 298.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 99,274 220.00 245.50 226.69 120A 3 Brisket, point/off, bnls 6 7,330 380.00 407.85 393.12 123A 3 Short Plate, short rib 32 49,305 464.69 571.00 499.16 130 4 Chuck, short rib 22 62,180 305.00 350.00 329.16 160 1 Round, bone-in 7 16,817 232.00 264.50 247.40 161 1 Round, boneless 3 3,364 254.80 264.74 258.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 145,124 277.00 309.50 285.81 168 1 Round, top inside round 38 275,420 230.00 249.80 234.26 168 3 Round, top inside round 29 375,915 233.00 262.00 243.18 169 5 Round, top inside, denuded 4 10,555 285.00 288.00 286.99

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 192,814 260.00 305.03 273.80 171C 3 Round, eye of round (IM) 20 55,747 282.00 335.00 310.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 4,557 450.00 465.00 459.43 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 8,586 450.00 453.80 450.42 180 3 Loin, strip, bnls, 0x1 22 64,641 461.00 515.00 484.60 184 1 Loin, top butt, bnls, heavy 13 17,211 268.00 299.80 275.93 184 3 Loin, top butt, boneless 12 52,378 284.17 324.50 306.85 185A 4 Loin, bottom sirloin, flap 14 33,311 393.00 429.11 403.90 185B 1 Loin, ball-tip, bnls, heavy 27 88,313 274.00 300.00 286.40 185C 1 Loin, sirloin, tri-tip (IM) 7 3,730 310.78 331.00 321.88 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 16,320 940.00 1005.00 968.86 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 16 10,646 385.00 440.00 410.64 ------------------------------------------------------------------------------- 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 86,655 487.00 537.00 502.39 112A 3 Rib, ribeye, bnls, light 5 5,444 560.00 595.00 566.06 112A 3 Rib, ribeye, bnls, heavy 11 11,933 558.00 596.00 570.27 113C 1 Chuck, semi-bnls, neck/off 5 3,393 242.50 255.64 251.69 114 1 Chuck, shoulder clod 12 153,166 238.00 270.00 242.86 114A 3 Chuck, shoulder clod, trmd 8 82,827 255.00 280.28 261.87 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 13,633 320.00 331.00 321.76 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 123,629 259.00 300.00 272.97 116B 1 Chuck, chuck tender (IM) 10 83,894 285.00 307.00 286.73

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 22,914 220.00 235.00 225.61 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,510 455.00 571.00 529.29 130 4 Chuck, short rib 6 9,509 325.00 364.00 332.01 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 19,993 270.00 293.00 278.00 168 1 Round, top inside round 3 2,928 227.80 244.00 239.50 168 3 Round, top inside round 9 58,101 233.00 255.28 242.22 169 5 Round, top inside, denuded 3 5,332 288.00 315.00 290.45

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 11 88,567 259.21 300.00 265.80 171C 3 Round, eye of round (IM) 7 3,800 295.00 327.00 313.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 3,501 453.00 501.00 476.82 175 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 7 5,078 461.00 520.28 484.45 184 1 Loin, top butt, bnls, heavy 11 55,966 263.00 302.00 278.45 184 3 Loin, top butt, boneless 5 9,947 280.00 320.00 303.70 185A 4 Loin, bottom sirloin, flap 3 8,154 410.00 425.00 411.36 185B 1 Loin, ball-tip, bnls, heavy 11 40,370 276.00 300.00 290.61 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 4,782 910.00 995.00 945.46 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 1,184 410.28 436.00 421.05 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 12,568 105.00 131.11 112.54 121D 4 Plate, Inside Skirt (IM) 21 61,446 335.00 375.00 339.09 121C 4 Plate, Outside Skirt (IM) 12 14,863 395.00 420.00 409.55 121E 6 Outside Skirt, pld (IM) 11 17,545 575.00 630.00 591.15

Cap, Wedge Meat & (IM) Lean 25 100,987 273.83 296.00 284.24

Pectoral Meat 28 56,161 280.00 310.00 288.31 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 141,818 166.45 211.00 191.29 Ground Beef 75% Ground Beef 81% 12 57,379 205.00 229.00 213.75 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 15 218,223 235.00 271.00 247.90 Ground Beef Round 85% 4 3,908 276.30 304.00 282.77 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% 7 20,104 214.00 255.05 217.22 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 13 429,462 93.00 101.00 98.38 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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