USDA Boxed Beef Cutout Midday Prices for March 14

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: 240.63 236.79 Change from prior day: (0.67) (0.08) ------------------------------------------------------------------------------- Choice/Select spread: 3.84

Total Load Count (Cuts, Trimmings, Grids): 48 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 317.40 309.88

Primal Chuck 203.13 206.75

Primal Round 227.08 227.45

Primal Loin 317.31 297.13

Primal Brisket 188.07 190.21

Primal Short Plate 170.79 170.79

Primal Flank 137.72 139.12 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/13 58 29 9 17 114 241.30 236.87 03/12 66 31 9 34 141 241.51 236.76 03/11 56 22 7 21 106 241.47 237.71 03/10 53 21 13 19 105 238.90 235.99 03/07 48 13 8 13 82 236.02 232.87 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 239.84 236.04 -------------------------------------------------------------------------------- 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 29.82 loads 1,192,903 pounds

Select Cuts 10.17 loads 406,608 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 8.28 load 331,042 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 13 14,397 550.00 626.17 581.26 112A 3 Rib, ribeye, bnls, light 4 35,775 640.00 670.00 642.18 112A 3 Rib, ribeye, bnls, heavy 26 82,624 608.00 659.26 628.04 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 17,668 243.00 257.86 246.02 114A 3 Chuck, shoulder clod, trmd 10 60,732 255.00 292.34 260.46 114D 3 Chuck, clod, top blade 4 3,573 354.79 360.00 359.34 114E 3 Chuck, clod, arm roast 6 55,096 319.20 330.00 323.51 114F 5 Chuck, clod tender (IM) 5 6,489 360.00 430.00 404.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 40,215 264.50 282.47 275.35 116B 1 Chuck, chuck tender (IM) 4 7,587 325.74 338.00 333.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 15,857 259.00 286.00 270.60 120A 3 Brisket, point/off, bnls 6 10,009 439.00 450.00 441.90 123A 3 Short Plate, short rib 4 9,149 491.00 550.00 530.70 130 4 Chuck, short rib 8 8,677 316.00 364.00 335.53 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 56,636 289.50 325.15 307.34 168 1 Round, top inside round 9 42,401 288.00 324.79 313.03 168 3 Round, top inside round 8 4,778 309.59 340.00 324.97 169 5 Round, top inside, denuded 3 11,515 350.00 380.00 366.48

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 181,220 248.00 280.00 257.30 171C 3 Round, eye of round (IM) 9 31,594 317.00 340.00 329.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 17,158 600.00 665.00 652.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 3,518 585.00 602.34 585.43 180 3 Loin, strip, bnls, 0x1 20 67,840 640.00 696.00 664.28 184 1 Loin, top butt, bnls, heavy 4 9,675 330.00 350.00 333.02 184 3 Loin, top butt, boneless 22 124,442 342.00 375.00 343.21 185A 4 Loin, bottom sirloin, flap 17 75,406 451.10 480.00 472.53 185B 1 Loin, ball-tip, bnls, heavy 6 12,470 390.00 398.00 395.47 185C 1 Loin, sirloin, tri-tip (IM) 4 1,114 370.00 376.00 371.52 185D 4 Loin, tri-tip, pld (IM) 6 8,244 472.00 500.00 476.41 189A 4 Loin, tndrloin, trmd, heavy 22 34,365 1082.00 1221.00 1114.29 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 3,521 454.59 460.00 459.20 ------------------------------------------------------------------------------- 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 4 4,729 527.15 569.50 547.07 112A 3 Rib, ribeye, bnls, light 5 19,295 560.00 600.00 582.42 112A 3 Rib, ribeye, bnls, heavy 8 41,534 585.00 615.67 600.29 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 66,923 259.50 272.00 262.00 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 2,693 365.00 405.00 387.45 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 8 22,819 264.50 280.79 278.49 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 27,834 270.00 279.00 277.91 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 9,152 448.75 550.00 492.91 130 4 Chuck, short rib 3 2,036 326.00 350.00 332.81 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 4 8,840 306.05 315.00 307.80 168 1 Round, top inside round 168 3 Round, top inside round 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 27,528 248.00 279.70 258.92 171C 3 Round, eye of round (IM) 4 6,596 320.00 335.00 322.24 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 8,058 594.50 617.34 596.01 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 3 7,654 608.00 642.00 632.76 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 5,569 350.00 365.00 353.38 185A 4 Loin, bottom sirloin, flap 4 9,401 459.00 475.00 467.41 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 11,196 349.81 367.34 351.06 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 191A 4 Loin, butt tender, trimmed 0 0 193 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 5 10,756 105.00 127.34 106.83 121D 4 Plate, Inside Skirt (IM) 9 22,162 357.00 395.00 366.39 121C 4 Plate, Outside Skirt (IM) 6 5,080 494.50 522.00 507.15 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 17 115,856 316.10 336.50 332.38

Pectoral Meat 8 4,632 314.00 345.00 330.80 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 59,078 218.50 241.00 225.90 Ground Beef 75% 0 0 Ground Beef 81% 5 24,781 245.00 263.00 253.45 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 8 100,757 248.33 280.00 263.69 Ground Beef Round 85% 3 9,424 281.45 311.00 283.28 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% 6 73,301 238.25 260.05 251.59 Blended Ground Beef 85% 0 0 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 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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