USDA Boxed Beef Cutout Midday Prices for February 26

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: 218.59 216.85 Change from prior day: 2.09 2.87 ------------------------------------------------------------------------------- Choice/Select spread: 1.74

Total Load Count (Cuts, Trimmings, Grids): 119 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 289.09 282.83

Primal Chuck 198.56 197.57

Primal Round 211.20 212.19

Primal Loin 268.22 263.70

Primal Brisket 163.18 162.35

Primal Short Plate 148.06 148.05

Primal Flank 118.67 120.23 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/25 61 29 6 21 116 216.50 213.98 02/24 77 29 4 17 128 215.82 212.67 02/21 75 35 7 13 130 213.75 210.88 02/20 105 42 15 25 187 214.32 211.36 02/19 85 39 13 31 167 213.85 211.49 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 214.85 212.08 -------------------------------------------------------------------------------- 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 63.14 loads 2,525,474 pounds

Select Cuts 24.56 loads 982,396 pounds

Trimmings 4.34 loads 173,476 pounds

Ground Beef 26.50 load 1,059,963 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 12 27,157 504.00 555.00 518.81 112A 3 Rib, ribeye, bnls, light 15 24,875 553.00 696.00 605.62 112A 3 Rib, ribeye, bnls, heavy 61 59,259 557.25 611.93 571.26 113C 1 Chuck, semi-bnls, neck/off 6 28,992 231.00 256.50 241.05 114 1 Chuck, shoulder clod 10 18,056 243.00 267.00 245.84 114A 3 Chuck, shoulder clod, trmd 27 120,552 254.00 274.28 257.63 114D 3 Chuck, clod, top blade 9 19,554 304.00 350.60 320.29 114E 3 Chuck, clod, arm roast 4 5,025 322.56 332.00 329.30 114F 5 Chuck, clod tender (IM) 14 23,087 342.25 386.00 351.70 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 223,983 264.00 300.28 272.12 116B 1 Chuck, chuck tender (IM) 25 63,041 291.00 315.00 310.75

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 42 179,073 233.00 245.52 239.05 120A 3 Brisket, point/off, bnls 19 12,375 398.00 406.00 404.84 123A 3 Short Plate, short rib 22 62,872 463.00 550.00 498.56 130 4 Chuck, short rib 20 11,081 301.00 350.00 328.56 160 1 Round, bone-in 4 6,801 245.00 263.50 246.49 161 1 Round, boneless 4 1,931 252.00 265.50 253.25

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 46 218,843 270.40 307.00 283.48 168 1 Round, top inside round 43 73,143 245.00 279.00 260.74 168 3 Round, top inside round 18 104,757 261.00 287.00 267.91 169 5 Round, top inside, denuded 8 6,261 302.50 311.00 309.13

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 366,637 260.00 292.00 268.02 171C 3 Round, eye of round (IM) 32 80,207 294.33 336.50 304.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 257,346 450.00 527.28 481.20 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 55 86,671 529.00 576.00 537.82 184 1 Loin, top butt, bnls, heavy 22 22,062 270.00 312.28 284.26 184 3 Loin, top butt, boneless 21 60,955 301.60 316.51 309.88 185A 4 Loin, bottom sirloin, flap 32 79,519 395.00 439.00 420.19 185B 1 Loin, ball-tip, bnls, heavy 25 24,937 307.00 325.00 315.90 185C 1 Loin, sirloin, tri-tip (IM) 19 20,140 315.00 341.28 319.99 185D 4 Loin, tri-tip, pld (IM) 9 4,671 436.00 458.28 441.61 189A 4 Loin, tndrloin, trmd, heavy 56 117,439 961.65 1020.50 997.25 191A 4 Loin, butt tender, trimmed 5 1,765 938.84 994.00 969.45 193 4 Flank, flank steak (IM) 14 24,070 405.00 450.00 424.91 ------------------------------------------------------------------------------- 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 14 8,544 500.00 525.74 508.93 112A 3 Rib, ribeye, bnls, light 13 30,409 554.00 590.00 560.00 112A 3 Rib, ribeye, bnls, heavy 34 57,852 555.00 586.28 556.65 113C 1 Chuck, semi-bnls, neck/off 8 7,844 246.98 255.00 254.03 114 1 Chuck, shoulder clod 9 16,494 230.97 257.86 244.09 114A 3 Chuck, shoulder clod, trmd 16 44,627 249.40 274.00 258.34 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 12,637 310.00 346.70 335.31 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 99,080 255.00 280.00 269.08 116B 1 Chuck, chuck tender (IM) 9 10,750 307.25 319.00 310.24

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 14,998 237.70 240.00 238.47 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 9,159 311.00 350.00 327.46 160 1 Round, bone-in 161 1 Round, boneless 7 5,686 246.74 273.50 255.87

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 46,384 270.40 292.00 285.23 168 1 Round, top inside round 15 26,464 250.31 265.00 259.70 168 3 Round, top inside round 10 24,301 269.00 276.00 270.87 169 5 Round, top inside, denuded 6 2,645 310.00 323.80 313.88

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,810 234.74 266.86 239.56 171B 3 Round, outside round 14 67,187 267.25 270.00 269.24 171C 3 Round, eye of round (IM) 16 42,926 303.00 316.29 308.91 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 17,393 465.00 525.00 485.41 175 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 23 18,781 535.00 557.28 538.00 184 1 Loin, top butt, bnls, heavy 10 21,492 278.76 286.00 280.57 184 3 Loin, top butt, boneless 26 47,745 295.00 320.90 303.79 185A 4 Loin, bottom sirloin, flap 5 7,375 400.00 441.00 424.99 185B 1 Loin, ball-tip, bnls, heavy 7 3,667 309.70 330.00 318.07 185C 1 Loin, sirloin, tri-tip (IM) 8 58,165 305.00 337.60 318.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 91,061 950.65 997.28 970.28 191A 4 Loin, butt tender, trimmed 6 4,873 938.84 960.00 950.55 193 4 Flank, flank steak (IM) 3 1,362 440.00 450.00 446.08 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 6,544 104.00 117.75 112.75 121D 4 Plate, Inside Skirt (IM) 24 53,850 334.81 370.00 352.96 121C 4 Plate, Outside Skirt (IM) 15 24,298 410.00 480.00 437.41 121E 6 Outside Skirt, pld (IM) 5 2,297 600.00 635.00 618.52

Cap, Wedge Meat & (IM) Lean 48 102,199 276.00 311.50 289.88

Pectoral Meat 26 24,043 290.00 318.00 306.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 40 255,415 196.30 241.00 212.65 Ground Beef 75% Ground Beef 81% 69 231,179 238.00 265.00 249.74 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 23 58,117 325.28 343.50 342.70 Ground Beef Chuck 80% 39 199,125 246.24 280.00 270.95 Ground Beef Round 85% 33 127,877 277.67 311.00 306.47 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% 0 0 Blended Ground Beef 81% 6 42,921 223.25 254.70 232.40 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 6 132,076 121.00 124.00 122.29 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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