USDA Boxed Beef Cutout Closing Prices for March 4

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: 231.76 229.74 Change from prior day: 2.64 1.93 ------------------------------------------------------------------------------- Choice/Select spread: 2.02

Total Load Count (Cuts, Trimmings, Grids): 117 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 300.48 292.52

Primal Chuck 212.77 213.52

Primal Round 225.58 226.88

Primal Loin 285.56 276.46

Primal Brisket 169.53 174.96

Primal Short Plate 152.42 152.41

Primal Flank 122.57 123.92 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/03 78 23 3 41 145 229.12 227.81 02/28 51 26 9 16 102 225.33 223.12 02/27 74 31 7 25 137 221.41 219.00 02/26 122 47 7 41 217 218.95 216.67 02/25 61 29 6 21 116 216.50 213.98 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 222.26 220.12 -------------------------------------------------------------------------------- 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 49.79 loads 1,991,706 pounds

Select Cuts 35.06 loads 1,402,544 pounds

Trimmings 10.23 loads 409,222 pounds

Ground Beef 22.39 load 895,746 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 24 40,754 510.00 601.00 539.06 112A 3 Rib, ribeye, bnls, light 8 5,341 570.00 659.00 628.87 112A 3 Rib, ribeye, bnls, heavy 26 72,113 563.87 645.00 598.94 113C 1 Chuck, semi-bnls, neck/off 4 6,746 258.00 265.00 262.33 114 1 Chuck, shoulder clod 18 191,675 245.00 289.74 270.01 114A 3 Chuck, shoulder clod, trmd 23 107,696 260.00 303.00 283.80 114D 3 Chuck, clod, top blade 4 2,043 323.00 340.00 334.42 114E 3 Chuck, clod, arm roast 6 18,581 317.74 425.00 363.41 114F 5 Chuck, clod tender (IM) 10 14,142 345.00 425.00 397.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 128,068 266.23 327.00 299.49 116B 1 Chuck, chuck tender (IM) 29 77,236 307.81 347.00 324.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 39,715 238.00 270.00 252.84 120A 3 Brisket, point/off, bnls 10 6,143 400.60 434.00 406.91 123A 3 Short Plate, short rib 14 20,234 455.00 550.00 511.71 130 4 Chuck, short rib 16 61,195 294.79 370.00 317.85 160 1 Round, bone-in 4 6,100 250.00 284.50 281.33 161 1 Round, boneless 4 5,680 274.50 289.50 286.78

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 108,072 290.00 336.38 311.79 168 1 Round, top inside round 8 22,075 260.00 306.28 285.45 168 3 Round, top inside round 21 163,406 279.68 316.00 295.90 169 5 Round, top inside, denuded 8 25,435 318.00 365.00 355.49

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 10,193 271.00 284.00 281.90 171B 3 Round, outside round 46 247,791 270.00 321.17 293.72 171C 3 Round, eye of round (IM) 39 98,616 305.00 352.05 327.03 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 22,770 475.00 603.00 543.04 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 15,021 492.00 549.00 506.64 180 3 Loin, strip, bnls, 0x1 20 15,159 541.00 620.00 591.56 184 1 Loin, top butt, bnls, heavy 7 4,230 282.00 325.00 303.98 184 3 Loin, top butt, boneless 15 11,997 310.00 373.00 336.84 185A 4 Loin, bottom sirloin, flap 16 22,232 415.00 480.00 457.11 185B 1 Loin, ball-tip, bnls, heavy 22 34,058 330.00 380.00 358.28 185C 1 Loin, sirloin, tri-tip (IM) 12 16,673 330.00 377.00 340.18 185D 4 Loin, tri-tip, pld (IM) 10 6,637 447.00 490.00 468.67 189A 4 Loin, tndrloin, trmd, heavy 23 44,380 960.00 1115.00 1032.14 191A 4 Loin, butt tender, trimmed 9 1,367 970.00 1010.50 989.52 193 4 Flank, flank steak (IM) 22 14,078 420.60 468.27 443.66 ------------------------------------------------------------------------------- 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 15 9,402 515.00 545.00 530.96 112A 3 Rib, ribeye, bnls, light 8 24,018 565.00 626.00 580.61 112A 3 Rib, ribeye, bnls, heavy 20 69,089 555.00 619.74 578.33 113C 1 Chuck, semi-bnls, neck/off 13 11,176 254.00 285.00 267.85 114 1 Chuck, shoulder clod 15 159,061 253.00 276.00 268.66 114A 3 Chuck, shoulder clod, trmd 8 35,331 278.33 303.00 282.47 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 34,398 342.00 378.00 361.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 129,874 278.00 310.00 296.55 116B 1 Chuck, chuck tender (IM) 14 45,731 283.00 330.25 323.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 22,443 244.00 265.00 258.84 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 10 32,777 312.00 355.00 318.17 160 1 Round, bone-in 161 1 Round, boneless 3 4,213 276.75 277.00 276.81

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 13,566 285.00 315.00 291.65 168 1 Round, top inside round 3 5,401 281.16 305.74 304.18 168 3 Round, top inside round 19 117,364 287.00 339.47 300.06 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 22 323,515 289.00 319.47 290.90 171C 3 Round, eye of round (IM) 5 7,352 325.00 354.70 341.68 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 7,928 527.92 579.75 556.98 175 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 14 14,228 510.00 623.00 543.37 184 1 Loin, top butt, bnls, heavy 7 23,130 287.00 325.00 303.75 184 3 Loin, top butt, boneless 16 25,838 290.91 346.00 313.79 185A 4 Loin, bottom sirloin, flap 5 3,786 426.73 461.00 448.98 185B 1 Loin, ball-tip, bnls, heavy 8 9,842 330.00 371.00 353.20 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 41,078 974.10 1091.00 997.23 191A 4 Loin, butt tender, trimmed 5 1,079 966.00 1000.00 986.34 193 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 3 22,162 94.50 122.00 109.34 121D 4 Plate, Inside Skirt (IM) 31 49,828 350.00 385.00 358.77 121C 4 Plate, Outside Skirt (IM) 12 17,126 416.00 506.00 438.78 121E 6 Outside Skirt, pld (IM) 6 6,634 645.00 710.50 656.34

Cap, Wedge Meat & (IM) Lean 38 165,535 284.00 335.00 309.08

Pectoral Meat 39 83,215 285.00 335.00 323.57 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 142,732 214.11 254.28 222.09 Ground Beef 75% Ground Beef 81% 20 76,026 234.00 305.00 263.61 Ground Beef 85% Ground Beef 90% Ground Beef 93% 9 40,233 299.87 353.50 311.46 Ground Beef Chuck 80% 12 50,454 261.08 305.00 288.60 Ground Beef Round 85% 3 3,026 306.35 330.00 313.60 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% 40 255,280 221.15 262.70 245.62 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 17 374,662 126.00 132.00 127.93 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.

Market News: Commodity News: NI LVS Livestock NI CMD Commodities NI CATTLE Cattle CMDY Commodity news NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska NI AGR Agriculture

Regional News: NI US United States NI NE Nebraska

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE