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USDA Boxed Beef Cutout Midday 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 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: 197.76 195.18 Change from prior day: (0.23) 0.99 ------------------------------------------------------------------------------- Choice/Select spread: 2.58

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.36 280.60 Primal Chuck 160.18 160.65 Primal Round 168.46 169.30 Primal Loin 277.79 266.44 Primal Brisket 141.39 139.75 Primal Short Plate 143.42 146.83 Primal Flank 120.95 120.47 -------------------------------------------------------------------------------- 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 40.16 loads 1,606,518 pounds Select Cuts 24.23 loads 969,226 pounds Trimmings 0.00 loads 0 pounds Ground Beef 19.39 load 775,656 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 16 16,372 562.76 598.00 588.82 112A 3 Rib, ribeye, bnls, light 10 50,412 625.00 682.00 635.16 112A 3 Rib, ribeye, bnls, heavy 21 24,591 621.00 666.00 631.04 113C 1 Chuck, semi-bnls, neck/off 5 12,693 206.00 215.00 208.81 114 1 Chuck, shoulder clod 8 13,442 210.08 218.42 212.28 114A 3 Chuck, shoulder clod, trmd 14 41,768 220.00 231.00 225.05 114D 3 Chuck, clod, top blade 10 19,206 264.90 292.63 267.71 114E 3 Chuck, clod, arm roast 4 1,742 264.90 276.76 269.06 114F 5 Chuck, clod tender (IM) 8 9,944 309.00 322.50 313.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 55,157 228.00 241.79 231.99 116B 1 Chuck, chuck tender (IM) 13 11,715 240.06 260.00 248.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 154,118 205.00 216.60 207.82 120A 3 Brisket, point/off, bnls 5 4,260 322.00 358.50 338.73 123A 3 Short Plate, short rib 8 9,486 351.76 382.00 368.37 130 4 Chuck, short rib 15 61,849 203.00 260.00 211.56 160 1 Round, bone-in 5 11,259 212.00 222.50 214.77 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 66,566 244.00 262.76 250.84 168 1 Round, top inside round 14 57,697 200.81 216.63 203.00 168 3 Round, top inside round 26 350,004 209.46 227.78 215.03 169 5 Round, top inside, denuded 8 7,465 245.00 262.74 253.64

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 125,472 193.00 203.00 193.19 171B 3 Round, outside round 24 162,186 207.92 222.00 211.30 171C 3 Round, eye of round (IM) 18 28,618 234.00 253.00 240.60 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 35,989 524.00 560.47 535.36 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 5,378 508.00 542.75 520.89 180 3 Loin, strip, bnls, 0x1 15 23,857 579.00 610.00 588.03 184 1 Loin, top butt, bnls, heavy 5 2,281 323.02 336.79 330.93 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 16 50,116 435.00 460.00 445.00 185B 1 Loin, ball-tip, bnls, heavy 4 8,224 321.00 335.00 328.56 185C 1 Loin, sirloin, tri-tip (IM) 7 16,322 323.14 344.67 329.95 185D 4 Loin, tri-tip, pld (IM) 8 2,892 457.76 478.00 468.68 189A 4 Loin, tndrloin, trmd, heavy 15 45,561 955.00 996.63 964.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 6,338 451.50 475.00 465.97 ------------------------------------------------------------------------------- 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 11 50,280 541.76 562.00 552.44 112A 3 Rib, ribeye, bnls, light 3 23,231 608.00 609.00 608.54 112A 3 Rib, ribeye, bnls, heavy 8 6,785 602.76 625.54 615.29 113C 1 Chuck, semi-bnls, neck/off 8 7,161 206.00 215.00 210.59 114 1 Chuck, shoulder clod 3 3,370 211.00 215.47 213.05 114A 3 Chuck, shoulder clod, trmd 9 56,188 219.71 227.00 224.06 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 24,732 225.00 235.00 228.46 116B 1 Chuck, chuck tender (IM) 7 10,013 242.72 256.00 250.38

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 228,474 204.00 212.54 204.20 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,167 285.00 341.79 294.41 130 4 Chuck, short rib 6 12,434 205.00 220.72 217.25 160 1 Round, bone-in 161 1 Round, boneless 3 4,283 220.75 222.00 221.37

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 38,977 243.86 260.00 249.24 168 1 Round, top inside round 7 21,288 201.00 217.89 206.02 168 3 Round, top inside round 3 1,724 218.00 222.11 220.30 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 6,624 194.00 215.00 201.46 171B 3 Round, outside round 10 33,280 211.09 220.43 215.73 171C 3 Round, eye of round (IM) 8 16,162 233.13 245.00 239.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 21,917 518.00 532.00 524.06 175 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 11 15,500 529.76 561.00 540.32 184 1 Loin, top butt, bnls, heavy 9 7,914 300.00 319.00 306.44 184 3 Loin, top butt, boneless 6 13,979 319.00 336.09 328.02 185A 4 Loin, bottom sirloin, flap 3 2,729 436.11 437.00 436.64 185B 1 Loin, ball-tip, bnls, heavy 5 15,242 299.04 310.72 304.66 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 10,265 919.75 961.89 939.83 191A 4 Loin, butt tender, trimmed 5 11,159 854.39 885.00 869.57 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 10,260 109.00 125.00 113.17 121D 4 Plate, Inside Skirt (IM) 10 17,344 354.79 376.79 359.74 121C 4 Plate, Outside Skirt (IM) 3 8,353 525.00 541.00 538.70 121E 6 Outside Skirt, pld (IM) 4 7,115 755.00 775.00 774.58

Cap, Wedge Meat & (IM) Lean 26 213,667 242.00 266.00 243.09

Pectoral Meat 14 38,054 263.13 280.50 272.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 220,970 171.00 188.37 176.43 Ground Beef 75% Ground Beef 81% 17 166,862 183.00 197.00 185.23 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 83,146 249.48 255.47 250.39 Ground Beef Chuck 80% 18 81,163 183.12 195.24 188.15 Ground Beef Round 85% 10 22,529 212.00 216.00 212.99 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% 4 16,791 198.50 211.00 207.78 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 0 0 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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