USDA Boxed Beef Cutout Closing Prices for March 17

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: 242.85 236.06 Change from prior day: 2.41 (0.44) ------------------------------------------------------------------------------- Choice/Select spread: 6.79

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 321.42 309.26

Primal Chuck 205.31 201.72

Primal Round 228.99 226.38

Primal Loin 319.42 301.71

Primal Brisket 189.59 190.33

Primal Short Plate 172.22 172.22

Primal Flank 139.44 138.61 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/14 59 17 5 14 95 240.44 236.50 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 240.72 236.76 -------------------------------------------------------------------------------- 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 40.81 loads 1,632,268 pounds

Select Cuts 25.82 loads 1,032,618 pounds

Trimmings 3.57 loads 142,893 pounds

Ground Beef 16.08 load 643,368 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 14 90,484 560.60 635.00 571.86 112A 3 Rib, ribeye, bnls, light 8 28,777 640.00 701.00 652.26 112A 3 Rib, ribeye, bnls, heavy 33 97,862 596.00 693.00 646.12 113C 1 Chuck, semi-bnls, neck/off 3 3,970 251.00 256.73 252.83 114 1 Chuck, shoulder clod 4 1,886 240.06 269.83 256.47 114A 3 Chuck, shoulder clod, trmd 15 72,159 254.93 282.23 261.40 114D 3 Chuck, clod, top blade 8 20,254 330.00 361.00 358.36 114E 3 Chuck, clod, arm roast 8 14,287 324.00 340.00 326.91 114F 5 Chuck, clod tender (IM) 7 7,375 407.00 435.50 417.56 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 118,477 262.00 302.60 286.00 116B 1 Chuck, chuck tender (IM) 13 40,061 322.37 338.00 328.84

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 27,050 259.00 290.00 276.29 120A 3 Brisket, point/off, bnls 14 19,574 420.60 494.00 437.21 123A 3 Short Plate, short rib 16 39,463 410.00 546.50 471.80 130 4 Chuck, short rib 19 36,413 289.00 370.00 318.40 160 1 Round, bone-in 4 9,449 270.36 279.50 275.41 161 1 Round, boneless 5 6,387 258.50 289.00 277.58

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 82,163 304.00 325.00 312.52 168 1 Round, top inside round 7 15,470 299.90 312.92 308.38 168 3 Round, top inside round 13 36,942 305.00 330.00 317.70 169 5 Round, top inside, denuded 17 62,080 353.60 380.00 356.85

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 47 265,449 253.00 287.60 265.72 171C 3 Round, eye of round (IM) 28 77,481 318.00 340.00 330.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 38,768 600.00 665.00 603.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 5,465 585.00 585.00 585.00 180 3 Loin, strip, bnls, 0x1 6 14,900 688.00 740.00 737.48 184 1 Loin, top butt, bnls, heavy 8 5,034 312.39 355.00 338.09 184 3 Loin, top butt, boneless 16 47,403 346.49 370.00 355.00 185A 4 Loin, bottom sirloin, flap 13 31,970 460.00 495.00 474.07 185B 1 Loin, ball-tip, bnls, heavy 21 21,670 350.00 406.00 388.74 185C 1 Loin, sirloin, tri-tip (IM) 7 26,175 360.00 382.00 374.33 185D 4 Loin, tri-tip, pld (IM) 3 2,036 484.45 499.52 487.74 189A 4 Loin, tndrloin, trmd, heavy 26 29,514 1085.60 1206.00 1105.24 191A 4 Loin, butt tender, trimmed 7 8,127 1060.60 1080.00 1061.67 193 4 Flank, flank steak (IM) 14 12,935 460.60 505.00 483.97 ------------------------------------------------------------------------------- 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 3 2,286 540.00 570.00 546.63 112A 3 Rib, ribeye, bnls, light 9 66,858 560.00 640.00 629.23 112A 3 Rib, ribeye, bnls, heavy 14 44,521 560.00 651.18 593.70 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 9,031 240.00 255.00 246.16 114A 3 Chuck, shoulder clod, trmd 8 27,923 235.00 278.00 248.39 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,094 385.00 396.50 385.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 129,523 250.00 280.00 260.78 116B 1 Chuck, chuck tender (IM) 8 20,195 323.59 344.00 331.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 12,330 270.00 289.76 274.27 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 27,373 410.00 551.00 440.50 130 4 Chuck, short rib 10 24,644 289.00 350.00 313.36 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 4,928 290.00 309.50 306.31 168 1 Round, top inside round 10 28,478 290.00 313.00 303.49 168 3 Round, top inside round 6 49,173 300.00 316.50 306.93 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 38,125 251.50 273.00 255.62 171C 3 Round, eye of round (IM) 10 13,585 318.00 340.00 329.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 54,683 590.07 604.00 593.40 175 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 4 2,059 634.83 675.00 648.22 184 1 Loin, top butt, bnls, heavy 9 130,485 320.40 355.00 330.53 184 3 Loin, top butt, boneless 4 6,816 355.00 361.00 357.37 185A 4 Loin, bottom sirloin, flap 7 6,651 440.00 495.00 472.66 185B 1 Loin, ball-tip, bnls, heavy 5 13,018 360.00 390.00 388.88 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 5,444 1038.00 1080.00 1059.52 191A 4 Loin, butt tender, trimmed 8 3,356 1030.00 1050.00 1048.16 193 4 Flank, flank steak (IM) 3 16,481 451.34 490.00 475.41 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 35,399 71.00 130.00 86.95 121D 4 Plate, Inside Skirt (IM) 22 83,450 356.00 395.00 370.45 121C 4 Plate, Outside Skirt (IM) 15 8,429 445.00 567.00 508.26 121E 6 Outside Skirt, pld (IM) 8 16,883 660.60 731.00 692.56

Cap, Wedge Meat & (IM) Lean 25 145,559 293.00 346.00 331.21

Pectoral Meat 20 56,206 325.00 360.00 337.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 65,127 220.00 236.00 226.91 Ground Beef 75% Ground Beef 81% 9 29,344 243.50 261.00 251.68 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 6,143 330.92 353.50 347.74 Ground Beef Chuck 80% 15 227,449 231.00 286.00 261.69 Ground Beef Round 85% 7 48,751 294.00 329.50 321.35 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% 13 70,415 217.47 266.90 246.99 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 129,663 159.97 165.00 162.77 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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