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: 196.77 195.34 Change from prior day: 0.69 0.54 ------------------------------------------------------------------------------- Choice/Select spread: 1.43

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.71 283.03 Primal Chuck 174.82 174.49 Primal Round 172.93 172.57 Primal Loin 252.66 248.40 Primal Brisket 137.32 135.95 Primal Short Plate 136.11 139.90 Primal Flank 108.54 107.79 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/06 73 32 10 26 142 196.08 194.80 03/05 82 40 9 27 159 193.87 191.52 03/04 61 24 5 22 112 190.96 188.08 03/01 83 31 7 22 144 188.10 185.81 02/28 91 30 6 21 148 186.16 185.76 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.03 189.19 -------------------------------------------------------------------------------- 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 46.12 loads 1,844,928 pounds Select Cuts 19.86 loads 794,475 pounds Trimmings 0.00 loads 0 pounds Ground Beef 18.28 load 731,044 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 9 27,562 516.03 580.00 523.08 112A 3 Rib, ribeye, bnls, light 14 87,760 603.34 645.15 613.05 112A 3 Rib, ribeye, bnls, heavy 28 35,509 585.00 650.85 632.72 113C 1 Chuck, semi-bnls, neck/off 3 24,844 210.00 215.00 211.23 114 1 Chuck, shoulder clod 7 18,903 206.00 219.78 213.39 114A 3 Chuck, shoulder clod, trmd 23 141,234 212.00 243.00 221.76 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 6 10,847 256.40 300.00 273.47 114F 5 Chuck, clod tender (IM) 14 18,589 340.00 392.00 348.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 96,797 247.60 270.00 259.60 116B 1 Chuck, chuck tender (IM) 14 30,786 237.50 250.50 244.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 64,342 193.36 221.00 205.34 120A 3 Brisket, point/off, bnls 7 17,031 348.00 361.00 350.62 123A 3 Short Plate, short rib 13 9,445 405.15 439.00 414.25 130 4 Chuck, short rib 12 15,728 280.34 332.00 321.56 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 122,729 228.00 246.50 239.83 168 1 Round, top inside round 20 55,338 193.00 219.00 206.76 168 3 Round, top inside round 20 169,371 212.05 224.86 221.39 169 5 Round, top inside, denuded 5 2,127 240.00 246.00 244.12

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 31 161,448 210.00 233.00 223.60 171C 3 Round, eye of round (IM) 20 24,250 231.00 257.00 244.91 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 21,259 485.00 506.50 498.25 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 7,630 466.50 470.00 469.67 180 3 Loin, strip, bnls, 0x1 13 68,843 504.50 545.00 509.07 184 1 Loin, top butt, bnls, heavy 12 71,456 301.01 324.00 303.73 184 3 Loin, top butt, boneless 16 39,305 308.01 340.00 323.28 185A 4 Loin, bottom sirloin, flap 17 29,940 372.15 421.00 404.08 185B 1 Loin, ball-tip, bnls, heavy 11 28,882 230.00 235.00 231.31 185C 1 Loin, sirloin, tri-tip (IM) 25 128,522 254.00 280.00 257.40 185D 4 Loin, tri-tip, pld (IM) 10 23,090 360.00 408.00 391.58 189A 4 Loin, tndrloin, trmd, heavy 28 75,419 868.59 948.06 900.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 12,300 430.00 445.00 438.99 ------------------------------------------------------------------------------- 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 7 2,697 545.00 577.00 550.22 112A 3 Rib, ribeye, bnls, light 3 8,828 630.00 642.00 630.24 112A 3 Rib, ribeye, bnls, heavy 22 54,116 568.00 626.00 594.64 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 5,671 195.00 216.50 212.92 114A 3 Chuck, shoulder clod, trmd 10 18,000 214.00 234.90 221.31 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 1,900 320.00 335.00 322.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 66,195 251.05 269.90 258.46 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 28,069 193.36 216.00 197.30 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 4,286 409.00 439.00 417.83 130 4 Chuck, short rib 4 6,082 320.00 332.00 330.44 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 46,328 228.00 245.70 235.95 168 1 Round, top inside round 7 15,214 192.88 217.90 206.87 168 3 Round, top inside round 7 28,790 214.44 224.86 215.92 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 3,493 202.68 216.00 211.92 171B 3 Round, outside round 15 46,781 220.00 230.00 223.61 171C 3 Round, eye of round (IM) 8 28,037 230.00 252.50 244.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 16,512 465.00 504.50 481.74 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 15 24,635 461.00 526.50 487.23 184 1 Loin, top butt, bnls, heavy 9 15,662 301.07 329.50 305.83 184 3 Loin, top butt, boneless 6 21,093 320.00 330.00 323.00 185A 4 Loin, bottom sirloin, flap 11 47,606 372.15 404.75 376.20 185B 1 Loin, ball-tip, bnls, heavy 10 74,019 224.00 235.00 232.14 185C 1 Loin, sirloin, tri-tip (IM) 4 9,022 260.70 275.50 265.05 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 9,474 872.00 910.00 884.73 191A 4 Loin, butt tender, trimmed 3 4,013 819.80 833.96 822.95 193 4 Flank, flank steak (IM) 6 19,906 415.00 431.16 429.39 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 6 2,035 110.00 121.00 116.86 121D 4 Plate, Inside Skirt (IM) 15 29,493 357.50 380.00 369.42 121C 4 Plate, Outside Skirt (IM) 8 29,571 427.84 510.00 448.86 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 34 175,512 253.00 285.00 263.40

Pectoral Meat 14 22,280 254.88 290.00 264.51 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 94,917 172.05 188.00 176.83 Ground Beef 75% Ground Beef 81% 28 137,942 204.00 224.65 217.81 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 8 30,523 269.86 286.50 286.06 Ground Beef Chuck 80% 16 104,060 214.18 229.90 224.04 Ground Beef Round 85% 19 78,057 239.00 242.32 239.89 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% Blended Ground Beef 81% 7 50,195 186.73 226.60 207.59 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% 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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