USDA Boxed Beef Cutout Closing Prices for March 6

March 6 (Bloomberg) -- 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: 198.11 194.75 Change from prior day: 0.12 0.56 ------------------------------------------------------------------------------- Choice/Select spread: 3.36

Total Load Count (Cuts, Trimmings, Grids): 166 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.21 280.31 Primal Chuck 161.39 160.15 Primal Round 168.09 168.37 Primal Loin 278.24 266.29 Primal Brisket 141.13 139.76 Primal Short Plate 143.62 146.97 Primal Flank 120.98 120.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/05 77 38 17 20 152 197.99 194.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.39 194.60 -------------------------------------------------------------------------------- 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 85.05 loads 3,401,904 pounds Select Cuts 48.39 loads 1,935,418 pounds Trimmings 5.97 loads 238,626 pounds Ground Beef 27.01 load 1,080,325 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 24 24,330 561.00 598.00 584.95 112A 3 Rib, ribeye, bnls, light 15 66,482 599.50 685.00 630.19 112A 3 Rib, ribeye, bnls, heavy 43 51,155 599.50 673.66 628.77 113C 1 Chuck, semi-bnls, neck/off 6 13,369 206.00 225.00 209.62 114 1 Chuck, shoulder clod 14 27,189 210.08 218.42 213.56 114A 3 Chuck, shoulder clod, trmd 34 119,372 214.25 231.00 222.00 114D 3 Chuck, clod, top blade 15 23,295 264.90 292.63 268.07 114E 3 Chuck, clod, arm roast 13 7,410 256.25 276.76 261.73 114F 5 Chuck, clod tender (IM) 17 17,310 309.00 384.90 323.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 171,931 215.00 241.79 225.30 116B 1 Chuck, chuck tender (IM) 20 20,683 239.00 260.00 246.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 59 362,295 202.00 217.00 207.51 120A 3 Brisket, point/off, bnls 19 27,067 322.00 358.50 338.04 123A 3 Short Plate, short rib 19 62,475 240.00 382.00 278.88 130 4 Chuck, short rib 33 258,970 200.00 260.00 205.49 160 1 Round, bone-in 7 13,655 204.00 222.50 213.57 161 1 Round, boneless 12 20,967 221.00 232.50 223.86

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 59 202,368 236.00 265.00 247.66 168 1 Round, top inside round 22 84,599 200.81 218.00 204.25 168 3 Round, top inside round 41 388,086 209.46 227.78 215.22 169 5 Round, top inside, denuded 17 47,703 245.00 264.60 256.91

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 128,703 193.00 215.00 193.61 171B 3 Round, outside round 49 317,829 205.00 227.75 211.43 171C 3 Round, eye of round (IM) 39 111,084 232.84 253.00 238.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 92,840 524.00 560.47 539.43 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 8,856 508.00 542.75 520.73 180 3 Loin, strip, bnls, 0x1 39 62,342 579.00 610.00 589.94 184 1 Loin, top butt, bnls, heavy 11 110,557 320.00 341.42 322.29 184 3 Loin, top butt, boneless 16 101,940 321.00 357.80 332.10 185A 4 Loin, bottom sirloin, flap 21 63,362 419.50 460.00 440.58 185B 1 Loin, ball-tip, bnls, heavy 13 32,651 310.29 340.00 335.63 185C 1 Loin, sirloin, tri-tip (IM) 14 29,597 323.14 352.65 331.69 185D 4 Loin, tri-tip, pld (IM) 9 3,070 456.63 478.00 467.98 189A 4 Loin, tndrloin, trmd, heavy 21 69,391 955.00 1001.50 965.96 191A 4 Loin, butt tender, trimmed 7 3,861 864.60 920.00 872.02 193 4 Flank, flank steak (IM) 33 23,984 444.62 481.50 457.54 ------------------------------------------------------------------------------- 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 22 61,756 541.76 562.00 553.48 112A 3 Rib, ribeye, bnls, light 6 25,342 608.00 625.29 609.60 112A 3 Rib, ribeye, bnls, heavy 33 31,673 591.00 627.54 607.08 113C 1 Chuck, semi-bnls, neck/off 18 18,191 206.00 225.00 211.20 114 1 Chuck, shoulder clod 4 5,136 206.00 215.47 210.63 114A 3 Chuck, shoulder clod, trmd 17 117,313 216.25 229.75 221.59 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 83,862 300.00 321.25 302.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 149,574 214.00 239.75 219.33 116B 1 Chuck, chuck tender (IM) 9 12,055 242.72 256.00 249.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 281,948 204.00 212.54 204.29 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 4,030 285.00 375.00 321.10 130 4 Chuck, short rib 10 86,210 200.00 221.99 203.41 160 1 Round, bone-in 161 1 Round, boneless 8 9,843 215.21 228.75 221.24

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 67,228 243.86 262.50 249.25 168 1 Round, top inside round 12 27,918 201.00 219.00 207.65 168 3 Round, top inside round 20 59,613 208.14 226.50 211.53 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 6,963 194.00 219.75 202.18 171B 3 Round, outside round 26 96,177 206.14 228.00 211.60 171C 3 Round, eye of round (IM) 16 23,847 233.13 255.50 241.35 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 28,462 518.00 534.39 526.08 175 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 28 67,515 514.84 550.00 532.08 184 1 Loin, top butt, bnls, heavy 15 15,619 300.00 321.00 309.46 184 3 Loin, top butt, boneless 15 51,207 312.00 340.00 324.45 185A 4 Loin, bottom sirloin, flap 9 33,162 419.50 437.00 428.22 185B 1 Loin, ball-tip, bnls, heavy 9 17,370 299.04 314.75 304.49 185C 1 Loin, sirloin, tri-tip (IM) 7 25,201 307.14 333.50 322.92 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 24,038 909.00 961.89 933.50 191A 4 Loin, butt tender, trimmed 13 18,208 854.39 885.00 868.80 193 4 Flank, flank steak (IM) 10 16,068 430.00 475.50 450.79 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 20,113 109.00 125.00 118.33 121D 4 Plate, Inside Skirt (IM) 28 33,073 349.00 390.30 359.31 121C 4 Plate, Outside Skirt (IM) 13 19,699 500.00 541.00 524.14 121E 6 Outside Skirt, pld (IM) 7 18,215 680.60 775.00 722.82

Cap, Wedge Meat & (IM) Lean 42 345,640 232.00 266.00 244.03

Pectoral Meat 27 53,052 263.13 286.00 273.06 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 42 286,221 170.00 188.37 175.80 Ground Beef 75% Ground Beef 81% 33 233,299 182.00 198.00 186.35 Ground Beef 85% Ground Beef 90% Ground Beef 93% 23 91,045 249.48 269.75 251.13 Ground Beef Chuck 80% 31 162,936 178.55 195.24 184.93 Ground Beef Round 85% 14 30,114 206.50 216.13 212.84 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 6 53,431 198.50 211.00 209.36 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 238,626 100.00 105.55 102.37 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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