USDA Boxed Beef Cutout Closing Prices for March 7

March 7 (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: 197.53 195.08 Change from prior day: (0.58) 0.33 ------------------------------------------------------------------------------- Choice/Select spread: 2.45

Total Load Count (Cuts, Trimmings, Grids): 269 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.65 280.43 Primal Chuck 160.00 160.84 Primal Round 166.17 167.38 Primal Loin 279.63 268.11 Primal Brisket 140.43 139.36 Primal Short Plate 143.13 146.40 Primal Flank 120.44 120.34 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/06 85 48 6 27 166 198.11 194.75 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 198.29 194.61 -------------------------------------------------------------------------------- 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 168.32 loads 6,732,769 pounds Select Cuts 47.71 loads 1,908,470 pounds Trimmings 20.35 loads 814,097 pounds Ground Beef 32.42 load 1,296,688 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 53 122,282 550.00 600.00 559.02 112A 3 Rib, ribeye, bnls, light 23 76,894 615.00 680.00 624.83 112A 3 Rib, ribeye, bnls, heavy 134 128,325 599.97 665.00 641.78 113C 1 Chuck, semi-bnls, neck/off 24 55,072 199.00 226.00 209.55 114 1 Chuck, shoulder clod 38 378,162 203.00 217.50 207.26 114A 3 Chuck, shoulder clod, trmd 58 122,632 208.00 230.00 217.36 114D 3 Chuck, clod, top blade 10 16,795 249.45 290.00 272.05 114E 3 Chuck, clod, arm roast 14 251,227 242.75 260.39 243.31 114F 5 Chuck, clod tender (IM) 11 13,833 325.00 382.00 360.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 148 586,337 214.00 244.00 222.53 116B 1 Chuck, chuck tender (IM) 55 66,614 234.90 256.00 247.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 141 454,242 198.00 231.63 206.09 120A 3 Brisket, point/off, bnls 25 25,277 315.00 359.00 343.52 123A 3 Short Plate, short rib 49 66,647 279.00 380.00 353.84 130 4 Chuck, short rib 54 120,852 200.00 260.00 209.67 160 1 Round, bone-in 7 7,000 204.00 224.63 208.32 161 1 Round, boneless 10 4,519 217.68 230.50 224.77

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 116 205,909 235.73 268.00 247.80 168 1 Round, top inside round 112 757,159 199.00 216.00 200.95 168 3 Round, top inside round 56 778,773 206.00 227.39 208.04 169 5 Round, top inside, denuded 37 76,637 240.90 261.50 246.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 13 18,713 193.00 215.00 206.92 171B 3 Round, outside round 103 642,404 204.00 226.63 209.28 171C 3 Round, eye of round (IM) 82 188,533 222.00 255.00 237.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 37 27,983 529.00 566.00 548.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 21 17,492 515.00 549.50 520.30 180 3 Loin, strip, bnls, 0x1 99 163,073 579.21 619.00 593.21 184 1 Loin, top butt, bnls, heavy 63 185,866 311.00 341.25 321.04 184 3 Loin, top butt, boneless 50 60,935 312.78 359.00 331.23 185A 4 Loin, bottom sirloin, flap 82 124,267 419.50 461.00 439.20 185B 1 Loin, ball-tip, bnls, heavy 34 52,222 309.21 340.00 322.70 185C 1 Loin, sirloin, tri-tip (IM) 28 105,835 313.00 355.00 329.65 185D 4 Loin, tri-tip, pld (IM) 29 20,219 450.00 481.25 465.58 189A 4 Loin, tndrloin, trmd, heavy 88 57,267 954.00 1091.00 984.05 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 35 44,656 434.73 485.00 450.60 ------------------------------------------------------------------------------- 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 28 32,182 540.00 561.25 550.48 112A 3 Rib, ribeye, bnls, light 19 38,886 604.00 635.00 615.39 112A 3 Rib, ribeye, bnls, heavy 58 98,431 595.79 633.11 617.23 113C 1 Chuck, semi-bnls, neck/off 11 15,419 202.00 225.00 211.49 114 1 Chuck, shoulder clod 20 57,378 205.00 215.00 209.57 114A 3 Chuck, shoulder clod, trmd 23 56,644 212.00 232.63 221.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 39,953 300.00 380.00 311.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 133,786 212.37 239.00 223.87 116B 1 Chuck, chuck tender (IM) 12 38,563 232.00 255.93 243.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 88,980 203.00 214.63 206.06 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 8,242 275.00 279.00 277.16 130 4 Chuck, short rib 19 30,972 200.00 240.00 210.34 160 1 Round, bone-in 161 1 Round, boneless 9 17,130 216.37 228.00 220.12

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 36,392 243.00 260.00 249.75 168 1 Round, top inside round 29 54,435 201.88 220.00 209.53 168 3 Round, top inside round 19 273,100 209.00 226.63 210.73 169 5 Round, top inside, denuded 16 13,415 247.00 261.00 251.37

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 40,902 195.00 206.50 195.11 171B 3 Round, outside round 38 169,845 204.90 222.00 209.19 171C 3 Round, eye of round (IM) 29 60,530 230.00 250.00 234.86 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 21,706 514.00 537.00 527.50 175 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 44 139,408 520.00 552.00 537.71 184 1 Loin, top butt, bnls, heavy 19 57,945 305.00 320.00 307.98 184 3 Loin, top butt, boneless 32 36,451 312.00 335.00 325.88 185A 4 Loin, bottom sirloin, flap 11 10,704 429.43 440.00 433.79 185B 1 Loin, ball-tip, bnls, heavy 15 23,481 292.00 310.00 300.09 185C 1 Loin, sirloin, tri-tip (IM) 17 56,716 310.45 355.00 327.55 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 35 33,671 905.60 962.89 940.03 191A 4 Loin, butt tender, trimmed 8 3,936 870.00 885.00 875.18 193 4 Flank, flank steak (IM) 16 30,206 435.00 481.15 453.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 21 17,295 109.00 130.00 120.52 121D 4 Plate, Inside Skirt (IM) 28 42,785 344.00 375.30 353.78 121C 4 Plate, Outside Skirt (IM) 24 43,405 493.00 555.00 507.32 121E 6 Outside Skirt, pld (IM) 14 18,849 750.00 797.00 757.32

Cap, Wedge Meat & (IM) Lean 59 97,482 240.85 265.00 249.91

Pectoral Meat 49 71,556 268.00 302.63 276.52 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 56 230,195 170.25 186.30 176.62 Ground Beef 75% Ground Beef 81% 75 249,851 180.60 200.00 186.66 Ground Beef 85% Ground Beef 90% Ground Beef 93% 29 77,526 249.50 266.50 258.47 Ground Beef Chuck 80% 48 478,693 181.46 196.12 186.16 Ground Beef Round 85% 27 63,201 209.95 220.00 214.74 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% 10 33,010 198.20 206.86 201.76 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 18 648,897 99.00 104.00 100.54 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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