USDA Boxed Beef Cutout Midday Prices for March 10

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: 237.74 234.82 Change from prior day: 1.72 1.95 ------------------------------------------------------------------------------- Choice/Select spread: 2.91

Total Load Count (Cuts, Trimmings, Grids): 63 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 312.83 301.88

Primal Chuck 212.62 210.09

Primal Round 226.90 231.96

Primal Loin 301.00 290.96

Primal Brisket 176.67 176.37

Primal Short Plate 160.33 160.33

Primal Flank 126.38 129.34 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/07 48 13 8 13 82 236.02 232.87 03/06 54 24 3 20 101 235.58 233.00 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 233.40 231.07 -------------------------------------------------------------------------------- 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 30.16 loads 1,206,447 pounds

Select Cuts 10.64 loads 425,762 pounds

Trimmings 7.76 loads 310,200 pounds

Ground Beef 14.07 load 562,919 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 21 203,271 540.00 570.00 560.97 112A 3 Rib, ribeye, bnls, light 10 19,987 567.90 650.00 613.71 112A 3 Rib, ribeye, bnls, heavy 14 24,405 567.90 642.00 599.49 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 9 10,099 284.00 300.00 292.72 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 11 17,172 318.08 360.00 329.50 114F 5 Chuck, clod tender (IM) 9 6,569 370.00 422.50 384.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 85,485 282.05 316.01 306.18 116B 1 Chuck, chuck tender (IM) 5 6,298 325.53 335.00 332.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 56,350 248.00 285.00 263.12 120A 3 Brisket, point/off, bnls 6 3,047 411.10 422.90 414.80 123A 3 Short Plate, short rib 15 28,337 465.00 500.00 493.21 130 4 Chuck, short rib 11 18,066 320.65 350.00 333.86 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 80,107 303.00 330.00 310.83 168 1 Round, top inside round 4 10,489 300.00 307.00 303.44 168 3 Round, top inside round 169 5 Round, top inside, denuded 17 96,547 335.00 352.00 337.86

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 20 123,019 273.00 320.60 289.75 171C 3 Round, eye of round (IM) 22 39,910 317.00 342.90 329.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 37,410 540.00 569.00 556.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 1,637 538.00 549.00 544.56 180 3 Loin, strip, bnls, 0x1 24 53,740 600.60 655.00 615.66 184 1 Loin, top butt, bnls, heavy 10 7,880 300.00 330.00 316.93 184 3 Loin, top butt, boneless 23 108,732 334.00 375.30 338.65 185A 4 Loin, bottom sirloin, flap 8 11,849 455.00 460.00 459.27 185B 1 Loin, ball-tip, bnls, heavy 5 7,366 360.00 390.00 379.44 185C 1 Loin, sirloin, tri-tip (IM) 9 18,171 337.50 385.00 367.27 185D 4 Loin, tri-tip, pld (IM) 3 3,496 462.00 475.00 472.48 189A 4 Loin, tndrloin, trmd, heavy 20 37,648 1001.50 1053.00 1040.69 191A 4 Loin, butt tender, trimmed 3 1,853 995.60 1060.00 1003.98 193 4 Flank, flank steak (IM) 5 5,397 439.11 460.60 456.38 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 9 141,594 580.00 640.50 606.40 112A 3 Rib, ribeye, bnls, heavy 13 47,992 578.55 605.00 601.00 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 23,943 282.00 286.29 286.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 13,431 277.45 310.30 294.03 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 3 5,590 332.00 349.00 340.27 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 0 0 168 1 Round, top inside round 4 5,375 300.00 307.00 303.39 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 4,860 271.00 300.00 287.85 171C 3 Round, eye of round (IM) 4 4,028 307.00 338.00 317.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 9,882 545.80 595.00 570.18 175 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 3 3,387 586.76 649.75 620.08 184 1 Loin, top butt, bnls, heavy 3 9,350 301.00 314.00 312.13 184 3 Loin, top butt, boneless 3 8,277 330.00 367.28 364.00 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 7,023 976.50 1080.00 1045.41 191A 4 Loin, butt tender, trimmed 3 12,860 1000.00 1025.00 1024.66 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 11,803 93.00 115.00 107.13 121D 4 Plate, Inside Skirt (IM) 8 13,710 349.00 395.00 368.65 121C 4 Plate, Outside Skirt (IM) 4 4,288 440.00 485.00 447.17 121E 6 Outside Skirt, pld (IM) 6 21,764 675.00 685.00 681.01

Cap, Wedge Meat & (IM) Lean 15 19,929 309.00 330.00 316.51

Pectoral Meat 12 23,075 325.00 349.93 334.60 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 122,572 213.40 254.80 228.71 Ground Beef 75% 0 0 Ground Beef 81% 9 103,316 247.33 278.00 251.26 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 6 92,926 252.40 310.00 280.38 Ground Beef Round 85% 4 15,785 319.00 329.00 319.62 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% 8 139,682 242.05 260.05 254.42 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck 80% 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 0 0 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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