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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: 192.98 193.24 Change from prior day: (0.43) 0.21 ------------------------------------------------------------------------------- Choice/Select spread: (0.26)

Total Load Count (Cuts, Trimmings, Grids): 167 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 284.60 285.76

Primal Chuck 167.80 169.51

Primal Round 166.21 167.08

Primal Loin 252.38 249.26

Primal Brisket 135.60 135.75

Primal Short Plate 138.69 141.94

Primal Flank 111.56 106.94 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/20 114 37 5 39 195 193.41 193.03 03/19 96 39 15 30 180 194.18 193.65 03/18 79 27 10 16 132 195.84 193.71 03/15 41 20 8 25 93 195.76 193.93 03/14 70 25 4 22 121 196.32 195.13 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.10 193.89 -------------------------------------------------------------------------------- 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 103.48 loads 4,139,344 pounds

Select Cuts 38.91 loads 1,556,566 pounds

Trimmings 3.36 loads 134,461 pounds

Ground Beef 21.17 load 846,715 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 85,431 550.00 586.00 563.87 112A 3 Rib, ribeye, bnls, light 8 36,407 588.00 627.00 596.57 112A 3 Rib, ribeye, bnls, heavy 57 182,204 575.22 648.60 608.83 113C 1 Chuck, semi-bnls, neck/off 6 18,766 189.00 215.00 212.95 114 1 Chuck, shoulder clod 11 14,898 189.00 217.98 202.28 114A 3 Chuck, shoulder clod, trmd 32 135,576 204.00 225.50 210.15 114D 3 Chuck, clod, top blade 8 22,815 265.28 280.50 273.23 114E 3 Chuck, clod, arm roast 11 14,886 257.00 271.40 262.79 114F 5 Chuck, clod tender (IM) 24 22,449 345.00 415.00 362.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 75 918,375 225.65 266.00 235.51 116B 1 Chuck, chuck tender (IM) 14 30,433 222.00 249.00 230.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 104,208 193.83 216.50 201.92 120A 3 Brisket, point/off, bnls 18 29,798 328.00 364.00 354.17 123A 3 Short Plate, short rib 22 17,602 414.00 473.50 439.14 130 4 Chuck, short rib 18 59,439 320.00 347.00 325.05 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 9,122 209.50 212.00 211.61

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 69 370,524 218.85 244.50 224.05 168 1 Round, top inside round 26 198,607 192.00 210.00 197.46 168 3 Round, top inside round 34 136,760 203.50 222.00 206.80 169 5 Round, top inside, denuded 30 99,716 229.00 254.00 242.93

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 2,901 204.50 219.50 210.18 171B 3 Round, outside round 39 197,328 203.00 228.50 210.93 171C 3 Round, eye of round (IM) 48 124,030 231.00 255.00 241.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 62,237 474.00 507.58 489.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 6,789 455.00 465.00 458.33 180 3 Loin, strip, bnls, 0x1 52 262,608 485.00 544.50 497.69 184 1 Loin, top butt, bnls, heavy 5 4,510 295.00 320.00 303.49 184 3 Loin, top butt, boneless 34 112,108 310.00 336.00 324.02 185A 4 Loin, bottom sirloin, flap 27 52,108 404.90 440.50 411.01 185B 1 Loin, ball-tip, bnls, heavy 25 64,715 226.00 243.80 234.19 185C 1 Loin, sirloin, tri-tip (IM) 17 53,219 250.00 275.00 256.76 185D 4 Loin, tri-tip, pld (IM) 8 8,527 345.15 379.00 360.19 189A 4 Loin, tndrloin, trmd, heavy 68 451,589 843.00 1061.00 881.41 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 26 21,712 399.00 466.00 437.26 ------------------------------------------------------------------------------- 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 9 21,557 550.00 560.80 556.47 112A 3 Rib, ribeye, bnls, light 5 15,487 612.00 630.00 615.77 112A 3 Rib, ribeye, bnls, heavy 13 33,425 614.65 640.00 622.19 113C 1 Chuck, semi-bnls, neck/off 7 33,738 203.93 219.50 206.61 114 1 Chuck, shoulder clod 7 94,334 190.23 218.00 192.87 114A 3 Chuck, shoulder clod, trmd 11 90,251 207.67 218.00 208.63 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,925 335.00 355.50 335.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 240,566 233.00 257.50 236.15 116B 1 Chuck, chuck tender (IM) 6 3,789 223.00 240.00 229.50

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 23,426 190.59 229.70 205.07 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 1,030 393.00 466.00 412.95 130 4 Chuck, short rib 9 74,661 322.00 330.50 322.16 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 107,059 222.00 238.50 226.93 168 1 Round, top inside round 19 123,076 193.52 210.50 195.25 168 3 Round, top inside round 10 37,811 204.00 222.00 207.25 169 5 Round, top inside, denuded 8 6,993 235.00 253.00 241.41

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 8,443 189.00 214.00 196.91 171B 3 Round, outside round 8 17,468 203.00 227.50 210.79 171C 3 Round, eye of round (IM) 21 64,643 231.00 255.00 244.33 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 12,998 495.50 525.00 500.13 175 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 8 12,594 498.87 529.50 517.69 184 1 Loin, top butt, bnls, heavy 6 22,698 284.95 306.00 293.92 184 3 Loin, top butt, boneless 16 58,883 304.49 343.00 313.91 185A 4 Loin, bottom sirloin, flap 8 62,850 385.00 423.00 405.71 185B 1 Loin, ball-tip, bnls, heavy 12 34,139 233.00 240.00 238.47 185C 1 Loin, sirloin, tri-tip (IM) 13 97,438 250.00 275.00 256.28 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 7,253 845.12 1013.00 916.96 191A 4 Loin, butt tender, trimmed 5 3,656 805.00 850.50 824.25 193 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 16 38,419 110.00 121.00 112.50 121D 4 Plate, Inside Skirt (IM) 14 27,991 356.00 376.00 364.02 121C 4 Plate, Outside Skirt (IM) 21 67,441 387.59 541.00 430.38 121E 6 Outside Skirt, pld (IM) 9 6,143 560.00 745.00 585.25

Cap, Wedge Meat & (IM) Lean 36 94,141 240.00 285.00 262.79

Pectoral Meat 32 80,716 235.50 290.00 249.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 101,339 175.00 196.50 181.88 Ground Beef 75% Ground Beef 81% 26 161,405 184.00 227.50 206.89 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 9 41,554 260.00 289.50 276.41 Ground Beef Chuck 80% 11 100,792 193.00 224.00 211.82 Ground Beef Round 85% 3 14,399 211.76 242.42 229.52 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% 3 24,901 184.00 214.00 210.61 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 9 134,461 87.00 93.00 88.97 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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