USDA Boxed Beef Cutout Midday 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 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: 197.73 195.34 Change from prior day: (0.38) 0.59 ------------------------------------------------------------------------------- Choice/Select spread: 2.39

Total Load Count (Cuts, Trimmings, Grids): 186 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.67 280.70 Primal Chuck 160.33 161.13 Primal Round 166.47 168.03 Primal Loin 279.58 268.13 Primal Brisket 140.86 139.38 Primal Short Plate 143.21 146.37 Primal Flank 120.78 119.91 -------------------------------------------------------------------------------- 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 116.77 loads 4,670,971 pounds Select Cuts 31.58 loads 1,263,231 pounds Trimmings 10.34 loads 413,669 pounds Ground Beef 27.38 load 1,095,338 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 29 111,169 550.00 600.00 556.55 112A 3 Rib, ribeye, bnls, light 18 46,432 615.00 680.00 628.98 112A 3 Rib, ribeye, bnls, heavy 65 73,541 599.97 665.00 644.14 113C 1 Chuck, semi-bnls, neck/off 15 31,021 199.00 226.00 210.67 114 1 Chuck, shoulder clod 30 258,602 203.00 217.50 208.16 114A 3 Chuck, shoulder clod, trmd 25 64,481 212.00 228.00 219.62 114D 3 Chuck, clod, top blade 6 8,363 270.25 290.00 281.17 114E 3 Chuck, clod, arm roast 11 248,262 242.75 257.09 243.18 114F 5 Chuck, clod tender (IM) 10 9,009 380.00 382.00 380.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 73 334,457 217.00 236.00 221.93 116B 1 Chuck, chuck tender (IM) 31 54,151 234.90 256.00 247.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 74 291,282 201.88 227.00 207.17 120A 3 Brisket, point/off, bnls 20 23,169 330.00 350.00 343.87 123A 3 Short Plate, short rib 15 39,717 291.00 380.00 364.52 130 4 Chuck, short rib 26 71,236 200.00 260.00 212.96 160 1 Round, bone-in 6 6,359 204.00 224.63 207.34 161 1 Round, boneless 8 2,911 217.68 230.50 223.14

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 62 97,052 238.00 265.89 250.72 168 1 Round, top inside round 64 662,367 199.00 216.00 200.01 168 3 Round, top inside round 30 334,039 206.00 227.39 209.70 169 5 Round, top inside, denuded 30 70,235 240.90 254.00 246.92

3 Round, top inside, side off 170 1 Round, bottom gooseneck 11 17,105 193.00 215.00 206.21 171B 3 Round, outside round 66 466,941 204.90 226.63 208.68 171C 3 Round, eye of round (IM) 48 150,871 222.00 254.00 235.34 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 20,539 529.00 565.75 549.67 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 18 13,639 515.00 549.50 520.58 180 3 Loin, strip, bnls, 0x1 45 104,548 579.21 619.00 587.49 184 1 Loin, top butt, bnls, heavy 34 174,297 315.83 341.25 320.45 184 3 Loin, top butt, boneless 20 21,137 327.00 351.93 340.38 185A 4 Loin, bottom sirloin, flap 33 62,028 419.50 455.00 438.39 185B 1 Loin, ball-tip, bnls, heavy 26 46,792 309.21 340.00 323.20 185C 1 Loin, sirloin, tri-tip (IM) 20 66,026 313.00 355.00 322.94 185D 4 Loin, tri-tip, pld (IM) 11 12,696 451.00 481.25 470.84 189A 4 Loin, tndrloin, trmd, heavy 37 28,269 954.00 1091.00 990.02 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 18,138 440.00 480.00 449.78 ------------------------------------------------------------------------------- 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 23 28,061 540.00 561.25 551.09 112A 3 Rib, ribeye, bnls, light 16 35,814 604.00 635.00 615.53 112A 3 Rib, ribeye, bnls, heavy 43 68,918 595.79 633.11 621.02 113C 1 Chuck, semi-bnls, neck/off 8 11,860 202.00 222.00 211.89 114 1 Chuck, shoulder clod 13 32,652 205.00 214.50 211.70 114A 3 Chuck, shoulder clod, trmd 18 50,513 212.00 232.63 222.21 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 10,814 300.00 380.00 317.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 74,819 220.24 249.74 228.52 116B 1 Chuck, chuck tender (IM) 9 16,206 232.00 255.93 241.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 64,748 203.00 214.63 205.91 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 6,835 275.00 279.00 277.61 130 4 Chuck, short rib 18 25,412 206.00 240.00 212.60 160 1 Round, bone-in 161 1 Round, boneless 6 5,693 218.00 228.00 225.24

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 29,016 245.00 260.00 250.08 168 1 Round, top inside round 24 46,753 201.88 220.00 209.20 168 3 Round, top inside round 11 64,252 212.00 226.63 215.69 169 5 Round, top inside, denuded 9 9,955 249.00 260.50 250.72

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 114,142 204.90 222.00 210.00 171C 3 Round, eye of round (IM) 23 55,160 230.00 250.00 234.55 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 14,098 514.00 536.25 524.59 175 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 38 99,748 520.00 552.00 537.58 184 1 Loin, top butt, bnls, heavy 16 56,527 305.00 320.00 307.75 184 3 Loin, top butt, boneless 27 33,248 312.00 335.00 325.67 185A 4 Loin, bottom sirloin, flap 10 9,958 429.43 440.00 433.33 185B 1 Loin, ball-tip, bnls, heavy 15 23,481 292.00 310.00 300.09 185C 1 Loin, sirloin, tri-tip (IM) 12 40,508 315.00 355.00 321.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 25,772 909.00 955.00 939.99 191A 4 Loin, butt tender, trimmed 5 1,911 870.00 885.00 874.81 193 4 Flank, flank steak (IM) 10 19,706 435.00 475.00 446.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 17 16,531 109.00 130.00 120.39 121D 4 Plate, Inside Skirt (IM) 16 28,231 344.00 375.30 351.71 121C 4 Plate, Outside Skirt (IM) 17 18,243 504.85 555.00 521.67 121E 6 Outside Skirt, pld (IM) 12 15,360 750.00 797.00 757.70

Cap, Wedge Meat & (IM) Lean 41 75,119 240.85 265.00 250.32

Pectoral Meat 32 55,500 268.00 302.63 276.41 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 38 187,095 171.00 186.30 176.96 Ground Beef 75% Ground Beef 81% 60 195,660 180.60 198.30 186.25 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 26 62,561 249.50 266.50 259.96 Ground Beef Chuck 80% 40 463,087 181.46 196.12 186.16 Ground Beef Round 85% 23 45,131 214.50 220.00 215.86 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% 8 30,595 198.20 206.86 201.53 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 12 391,269 99.50 104.00 101.24 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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