USDA Boxed Beef Cutout Midday Prices for March 6

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: 235.80 233.07 Change from prior day: 1.29 1.14 ------------------------------------------------------------------------------- Choice/Select spread: 2.73

Total Load Count (Cuts, Trimmings, Grids): 62 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 305.03 293.38

Primal Chuck 214.12 213.50

Primal Round 229.26 229.62

Primal Loin 294.46 288.79

Primal Brisket 169.78 167.72

Primal Short Plate 156.46 156.46

Primal Flank 125.85 126.09 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/05 69 29 6 35 139 234.51 231.93 03/04 50 35 10 22 117 231.76 229.74 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 228.43 226.32 -------------------------------------------------------------------------------- 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 32.14 loads 1,285,429 pounds

Select Cuts 18.06 loads 722,405 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 11.32 load 452,721 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 21 58,466 520.00 610.00 567.67 112A 3 Rib, ribeye, bnls, light 9 8,107 588.64 640.00 629.78 112A 3 Rib, ribeye, bnls, heavy 42 98,371 564.00 650.00 597.62 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 15,997 257.00 282.00 258.13 114A 3 Chuck, shoulder clod, trmd 8 11,856 281.38 310.00 289.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 7 6,916 343.14 425.00 391.43 114F 5 Chuck, clod tender (IM) 11 13,556 370.00 391.00 385.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 59,467 289.00 311.00 296.26 116B 1 Chuck, chuck tender (IM) 6 10,017 329.00 345.00 333.29

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 148,302 240.45 285.00 250.68 120A 3 Brisket, point/off, bnls 11 5,876 409.50 430.10 414.78 123A 3 Short Plate, short rib 5 8,649 493.00 552.00 538.19 130 4 Chuck, short rib 12 15,739 301.00 360.32 326.52 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 38,035 292.00 331.00 314.46 168 1 Round, top inside round 6 11,695 295.00 310.00 300.83 168 3 Round, top inside round 18 67,002 304.00 324.86 317.33 169 5 Round, top inside, denuded 12 13,254 322.00 354.31 343.99

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,080 252.00 287.00 266.26 171B 3 Round, outside round 17 111,389 288.00 309.78 292.39 171C 3 Round, eye of round (IM) 26 48,623 321.00 358.10 333.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 15,144 540.00 561.50 549.74 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 6,643 540.00 554.00 549.03 180 3 Loin, strip, bnls, 0x1 22 94,267 576.00 653.00 617.65 184 1 Loin, top butt, bnls, heavy 13 16,003 301.00 325.00 312.05 184 3 Loin, top butt, boneless 8 12,139 339.60 349.00 344.48 185A 4 Loin, bottom sirloin, flap 23 69,688 454.60 486.00 459.26 185B 1 Loin, ball-tip, bnls, heavy 10 28,362 360.00 380.00 376.42 185C 1 Loin, sirloin, tri-tip (IM) 4 3,089 330.00 360.00 336.97 185D 4 Loin, tri-tip, pld (IM) 5 5,716 440.00 475.25 465.86 189A 4 Loin, tndrloin, trmd, heavy 35 134,776 1023.00 1087.00 1053.52 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 9,883 431.00 478.00 455.42 ------------------------------------------------------------------------------- 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 10,268 512.15 550.00 531.98 112A 3 Rib, ribeye, bnls, light 8 7,034 560.70 619.50 579.24 112A 3 Rib, ribeye, bnls, heavy 19 43,714 560.95 606.00 571.21 113C 1 Chuck, semi-bnls, neck/off 4 4,861 266.00 277.00 275.02 114 1 Chuck, shoulder clod 3 4,701 266.00 284.66 277.95 114A 3 Chuck, shoulder clod, trmd 6 9,721 281.38 310.32 289.15 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 9,179 340.00 375.00 349.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 20,056 279.00 315.32 296.40 116B 1 Chuck, chuck tender (IM) 4 1,049 326.00 335.00 332.36

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 14,017 248.00 270.00 255.85 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 11,617 448.75 487.03 459.48 130 4 Chuck, short rib 4 7,576 301.00 330.00 316.22 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 6 8,040 290.00 295.00 294.29 168 3 Round, top inside round 14 38,158 287.00 311.00 304.38 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 9 12,022 321.42 336.50 326.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 6,556 530.14 550.00 541.15 175 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 5 4,301 605.00 625.00 608.87 184 1 Loin, top butt, bnls, heavy 7 17,818 310.00 315.00 312.46 184 3 Loin, top butt, boneless 7 16,402 330.00 345.00 335.35 185A 4 Loin, bottom sirloin, flap 6 10,462 436.50 475.32 441.75 185B 1 Loin, ball-tip, bnls, heavy 8 21,714 359.31 380.00 373.56 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 17,554 983.00 1035.00 1024.52 191A 4 Loin, butt tender, trimmed 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 12 254,131 90.65 105.00 90.96 121D 4 Plate, Inside Skirt (IM) 14 17,355 356.00 380.00 363.37 121C 4 Plate, Outside Skirt (IM) 9 15,649 445.00 497.00 469.50 121E 6 Outside Skirt, pld (IM) 5 4,814 660.00 712.00 697.06

Cap, Wedge Meat & (IM) Lean 33 120,727 285.80 325.00 312.95

Pectoral Meat 9 22,853 301.18 328.62 304.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 84,407 224.99 251.00 233.28 Ground Beef 75% Ground Beef 81% 9 107,778 245.00 276.00 262.65 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 3 14,290 269.93 286.00 272.86 Ground Beef Round 85% 4 21,152 295.58 314.00 310.31 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% 0 0 Blended Ground Beef 81% 5 25,600 250.15 265.00 250.87 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 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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