USDA Boxed Beef Cutout Midday Prices for March 5

March 5 (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: 198.36 194.14 Change from prior day: 0.29 0.34 ------------------------------------------------------------------------------- Choice/Select spread: 4.22

Total Load Count (Cuts, Trimmings, Grids): 88 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.67 278.17 Primal Chuck 160.76 158.17 Primal Round 168.94 168.67 Primal Loin 278.93 266.58 Primal Brisket 141.97 141.82 Primal Short Plate 142.50 145.92 Primal Flank 120.07 121.69 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/02 125 41 6 54 226 198.07 193.80 03/01 68 22 25 18 133 198.45 195.15 02/29 131 72 18 42 264 198.80 195.15 02/28 91 52 28 38 208 198.65 194.68 02/27 76 38 10 13 137 198.56 193.99 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.51 194.56 -------------------------------------------------------------------------------- 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 44.23 loads 1,769,085 pounds Select Cuts 20.68 loads 827,345 pounds Trimmings 12.88 loads 515,251 pounds Ground Beef 10.45 load 418,041 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 25 253,727 555.00 576.00 562.80 112A 3 Rib, ribeye, bnls, light 4 4,950 624.00 665.00 647.58 112A 3 Rib, ribeye, bnls, heavy 16 39,475 615.00 646.21 626.95 113C 1 Chuck, semi-bnls, neck/off 7 18,038 202.00 221.50 203.84 114 1 Chuck, shoulder clod 3 9,659 213.10 217.00 214.14 114A 3 Chuck, shoulder clod, trmd 20 248,854 215.00 229.00 219.89 114D 3 Chuck, clod, top blade 3 1,914 268.21 281.15 273.19 114E 3 Chuck, clod, arm roast 13 22,766 242.00 271.63 260.49 114F 5 Chuck, clod tender (IM) 5 5,656 375.00 392.00 377.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 122,698 222.00 236.00 228.03 116B 1 Chuck, chuck tender (IM) 13 26,658 241.00 256.00 252.32

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 51,202 206.42 223.63 208.73 120A 3 Brisket, point/off, bnls 6 8,710 333.40 355.00 337.86 123A 3 Short Plate, short rib 9 10,496 305.00 360.25 341.25 130 4 Chuck, short rib 7 11,981 216.00 235.00 221.94 160 1 Round, bone-in 3 2,794 220.52 221.63 220.82 161 1 Round, boneless 5 7,887 224.00 240.10 225.62

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 36 155,856 250.27 260.60 255.58 168 1 Round, top inside round 11 92,791 203.00 219.00 207.82 168 3 Round, top inside round 9 35,021 210.00 220.00 213.10 169 5 Round, top inside, denuded 14 57,088 253.27 262.00 256.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 176,697 208.00 223.00 212.72 171C 3 Round, eye of round (IM) 18 24,697 240.00 254.10 248.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 18,703 539.00 560.52 549.00 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 6,090 525.00 529.50 525.25 180 3 Loin, strip, bnls, 0x1 30 89,209 584.21 602.63 588.73 184 1 Loin, top butt, bnls, heavy 6 6,033 325.00 341.42 326.35 184 3 Loin, top butt, boneless 24 92,120 334.21 353.00 342.50 185A 4 Loin, bottom sirloin, flap 12 18,248 429.00 451.42 444.36 185B 1 Loin, ball-tip, bnls, heavy 3 6,306 321.42 325.00 324.61 185C 1 Loin, sirloin, tri-tip (IM) 5 16,483 325.00 341.42 329.51 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 41,402 959.26 970.25 964.72 191A 4 Loin, butt tender, trimmed 5 3,548 857.40 915.00 876.52 193 4 Flank, flank steak (IM) 5 16,914 445.76 466.00 456.79 ------------------------------------------------------------------------------- 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 17,489 537.63 556.00 551.25 112A 3 Rib, ribeye, bnls, light 4 5,431 604.41 625.00 616.76 112A 3 Rib, ribeye, bnls, heavy 6 8,754 599.00 626.00 609.39 113C 1 Chuck, semi-bnls, neck/off 6 21,659 209.00 215.00 209.59 114 1 Chuck, shoulder clod 6 9,062 208.12 215.47 212.29 114A 3 Chuck, shoulder clod, trmd 5 26,220 220.20 227.00 224.74 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 1,670 316.50 321.00 320.18 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 9 141,611 225.23 235.86 226.48 116B 1 Chuck, chuck tender (IM) 5 14,580 238.26 250.00 241.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 76,653 208.50 215.00 208.97 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 8,315 251.00 261.69 255.40 168 1 Round, top inside round 6 12,858 203.00 219.00 209.37 168 3 Round, top inside round 4 12,216 214.50 228.65 221.06 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 46,316 200.00 215.00 201.37 171B 3 Round, outside round 9 26,710 212.00 224.65 219.98 171C 3 Round, eye of round (IM) 3 11,305 237.45 252.65 240.01 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 47,098 510.00 538.11 516.41 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 6 6,029 530.00 546.63 539.05 184 1 Loin, top butt, bnls, heavy 7 16,079 291.50 314.00 306.83 184 3 Loin, top butt, boneless 8 16,946 309.00 320.00 313.01 185A 4 Loin, bottom sirloin, flap 6 115,889 411.00 429.24 411.65 185B 1 Loin, ball-tip, bnls, heavy 5 6,837 296.50 300.00 299.34 185C 1 Loin, sirloin, tri-tip (IM) 5 1,334 329.00 335.00 330.98 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 2,935 915.00 964.74 938.99 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 4,039 444.00 475.50 464.88 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 2,424 111.42 125.00 123.42 121D 4 Plate, Inside Skirt (IM) 8 11,752 353.21 369.50 356.77 121C 4 Plate, Outside Skirt (IM) 6 9,660 520.00 525.00 524.74 121E 6 Outside Skirt, pld (IM) 8 20,113 707.60 775.25 744.92

Cap, Wedge Meat & (IM) Lean 21 77,007 243.00 255.00 248.20

Pectoral Meat 9 14,733 270.00 289.00 277.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 56,479 169.00 181.65 174.56 Ground Beef 75% 0 0 Ground Beef 81% 25 108,950 179.00 202.95 184.65 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 36,063 250.00 266.00 257.36 Ground Beef Chuck 80% 18 156,151 180.00 202.60 182.62 Ground Beef Round 85% 7 8,280 209.99 216.00 213.47 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% 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 9 306,091 99.00 101.00 100.14 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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