USDA Boxed Beef Cutout Closing Prices for March 18

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: 244.06 237.19 Change from prior day: 1.21 1.13 ------------------------------------------------------------------------------- Choice/Select spread: 6.87

Total Load Count (Cuts, Trimmings, Grids): 100 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 325.13 310.77

Primal Chuck 205.48 203.54

Primal Round 228.15 225.13

Primal Loin 322.97 304.73

Primal Brisket 192.48 191.61

Primal Short Plate 171.90 171.90

Primal Flank 140.85 139.20 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/17 41 26 4 16 86 242.85 236.06 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 241.51 236.78 -------------------------------------------------------------------------------- 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 52.77 loads 2,110,782 pounds

Select Cuts 27.37 loads 1,094,600 pounds

Trimmings 5.98 loads 239,041 pounds

Ground Beef 13.97 load 558,699 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 35,939 566.70 636.00 589.56 112A 3 Rib, ribeye, bnls, light 12 22,111 625.00 721.50 657.43 112A 3 Rib, ribeye, bnls, heavy 26 38,054 628.00 681.00 644.27 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 74,757 231.00 255.69 236.44 114A 3 Chuck, shoulder clod, trmd 27 122,105 247.21 278.00 251.63 114D 3 Chuck, clod, top blade 16 40,859 354.75 370.00 360.27 114E 3 Chuck, clod, arm roast 11 88,834 310.15 363.00 324.19 114F 5 Chuck, clod tender (IM) 5 3,780 388.00 430.00 415.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 121,658 261.00 295.00 267.43 116B 1 Chuck, chuck tender (IM) 13 41,365 325.00 345.00 332.07

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 50,254 262.00 292.00 282.55 120A 3 Brisket, point/off, bnls 8 2,606 441.00 482.00 452.30 123A 3 Short Plate, short rib 6 13,556 495.00 550.00 538.49 130 4 Chuck, short rib 24 44,435 314.00 371.58 332.16 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 84,353 287.56 330.00 310.72 168 1 Round, top inside round 10 29,524 305.00 315.28 308.31 168 3 Round, top inside round 24 189,065 304.00 342.00 309.82 169 5 Round, top inside, denuded 5 3,080 351.00 372.00 362.32

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,001 251.00 284.00 268.44 171B 3 Round, outside round 46 499,079 249.21 284.50 255.20 171C 3 Round, eye of round (IM) 22 46,935 310.03 347.05 319.59 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 9,640 600.00 676.49 641.31 175 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 23 151,668 696.00 756.00 713.48 184 1 Loin, top butt, bnls, heavy 6 4,690 330.00 372.28 353.15 184 3 Loin, top butt, boneless 15 18,921 334.50 380.96 343.83 185A 4 Loin, bottom sirloin, flap 12 48,087 469.00 497.00 480.39 185B 1 Loin, ball-tip, bnls, heavy 5 8,727 390.00 420.00 397.80 185C 1 Loin, sirloin, tri-tip (IM) 12 43,371 370.00 395.00 377.98 185D 4 Loin, tri-tip, pld (IM) 10 7,938 485.00 525.00 507.36 189A 4 Loin, tndrloin, trmd, heavy 15 24,189 992.00 1194.50 1109.21 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 23 14,906 478.00 523.52 497.99 ------------------------------------------------------------------------------- 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 16 18,373 545.00 581.00 560.32 112A 3 Rib, ribeye, bnls, light 6 9,196 614.00 640.00 632.83 112A 3 Rib, ribeye, bnls, heavy 22 70,919 575.10 650.00 602.41 113C 1 Chuck, semi-bnls, neck/off 6 4,727 250.24 280.00 261.65 114 1 Chuck, shoulder clod 3 9,459 235.56 250.37 237.73 114A 3 Chuck, shoulder clod, trmd 17 96,290 247.00 276.00 253.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 19,007 389.34 411.00 399.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 64,915 249.75 301.50 266.34 116B 1 Chuck, chuck tender (IM) 9 21,874 322.00 339.00 329.27

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 7,645 275.00 290.00 286.03 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 2,051 441.88 530.00 469.84 130 4 Chuck, short rib 9 22,741 319.00 350.00 334.12 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 9 20,332 287.56 346.50 305.86 168 1 Round, top inside round 8 17,770 299.32 319.00 307.14 168 3 Round, top inside round 11 55,113 298.24 328.21 305.08 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 23 243,873 247.62 278.00 250.05 171C 3 Round, eye of round (IM) 25 57,231 299.93 350.70 326.58 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 9,181 580.00 625.00 608.00 175 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 9 10,017 638.00 678.00 663.35 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 14 62,923 330.00 377.28 347.98 185A 4 Loin, bottom sirloin, flap 10 30,019 463.88 495.00 480.87 185B 1 Loin, ball-tip, bnls, heavy 12 41,612 378.70 405.00 393.30 185C 1 Loin, sirloin, tri-tip (IM) 8 47,701 365.00 372.00 367.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 25,886 1045.00 1122.28 1053.49 191A 4 Loin, butt tender, trimmed 8 1,919 1025.46 1054.00 1044.36 193 4 Flank, flank steak (IM) 5 4,527 480.00 514.00 500.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 8,566 107.92 115.00 112.06 121D 4 Plate, Inside Skirt (IM) 28 67,779 358.00 380.87 367.83 121C 4 Plate, Outside Skirt (IM) 13 19,231 460.00 567.00 506.24 121E 6 Outside Skirt, pld (IM) 9 15,451 697.00 770.00 748.88

Cap, Wedge Meat & (IM) Lean 21 50,597 260.20 345.00 326.46

Pectoral Meat 28 67,773 330.00 352.00 344.74 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 136,322 227.00 259.28 233.77 Ground Beef 75% Ground Beef 81% 14 42,363 246.14 289.00 258.47 Ground Beef 85% Ground Beef 90% Ground Beef 93% 9 30,174 295.58 347.50 300.30 Ground Beef Chuck 80% 7 35,974 252.00 271.45 261.68 Ground Beef Round 85% 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% 30 59,322 243.00 264.00 250.96 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 19 239,041 154.10 165.00 159.99 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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