USDA Boxed Beef Cutout Midday Prices for March 26

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: 242.05 233.69 Change from prior day: 0.80 (0.76) ------------------------------------------------------------------------------- Choice/Select spread: 8.36

Total Load Count (Cuts, Trimmings, Grids): 82 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 332.96 311.19

Primal Chuck 196.71 194.56

Primal Round 219.41 217.66

Primal Loin 331.36 308.69

Primal Brisket 188.62 188.18

Primal Short Plate 173.66 173.65

Primal Flank 139.11 139.07 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/25 38 24 26 20 108 241.25 234.45 03/24 66 20 5 20 111 241.12 235.93 03/21 54 22 6 22 104 240.16 233.66 03/20 45 32 11 50 138 241.57 234.77 03/19 106 51 6 31 194 243.37 236.30 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 241.49 235.02 -------------------------------------------------------------------------------- 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 34.12 loads 1,364,706 pounds

Select Cuts 17.64 loads 705,562 pounds

Trimmings 7.63 loads 305,311 pounds

Ground Beef 22.80 load 912,015 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 7 7,082 603.00 619.00 611.43 112A 3 Rib, ribeye, bnls, light 13 20,255 689.47 706.50 692.45 112A 3 Rib, ribeye, bnls, heavy 35 44,526 640.00 734.00 674.23 113C 1 Chuck, semi-bnls, neck/off 3 11,737 250.00 265.00 251.16 114 1 Chuck, shoulder clod 4 6,743 230.00 236.70 234.26 114A 3 Chuck, shoulder clod, trmd 26 118,379 240.00 260.00 245.04 114D 3 Chuck, clod, top blade 4 11,911 342.26 367.00 343.37 114E 3 Chuck, clod, arm roast 3 1,900 315.05 327.00 317.47 114F 5 Chuck, clod tender (IM) 10 9,736 440.00 442.29 441.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 90,875 250.25 280.00 259.93 116B 1 Chuck, chuck tender (IM) 8 6,616 315.34 325.00 319.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 28 88,222 269.00 300.00 279.16 120A 3 Brisket, point/off, bnls 13 9,895 446.49 474.00 468.40 123A 3 Short Plate, short rib 22 30,226 480.00 531.50 511.22 130 4 Chuck, short rib 11 25,871 323.00 350.00 329.14 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 112,754 280.00 320.00 295.60 168 1 Round, top inside round 25 69,821 284.65 315.00 295.11 168 3 Round, top inside round 10 91,966 299.83 318.00 305.15 169 5 Round, top inside, denuded 7 5,965 354.00 360.00 354.07

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 4,848 246.50 260.00 251.15 171B 3 Round, outside round 29 113,230 240.00 265.28 247.65 171C 3 Round, eye of round (IM) 28 32,048 309.00 339.25 321.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 11,818 670.00 670.00 670.00 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 9,082 650.75 662.00 652.19 180 3 Loin, strip, bnls, 0x1 23 29,633 701.00 746.50 727.72 184 1 Loin, top butt, bnls, heavy 16 14,404 330.00 353.00 335.76 184 3 Loin, top butt, boneless 19 30,248 350.00 375.00 360.12 185A 4 Loin, bottom sirloin, flap 24 58,648 480.00 520.00 492.76 185B 1 Loin, ball-tip, bnls, heavy 16 131,304 360.00 410.00 364.93 185C 1 Loin, sirloin, tri-tip (IM) 7 2,155 384.76 411.50 390.06 185D 4 Loin, tri-tip, pld (IM) 7 3,028 500.00 544.00 504.14 189A 4 Loin, tndrloin, trmd, heavy 32 28,582 1101.00 1165.00 1115.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 6,231 505.00 525.00 516.21 ------------------------------------------------------------------------------- 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 17 21,380 549.00 601.28 556.80 112A 3 Rib, ribeye, bnls, light 8 18,255 585.00 610.00 594.19 112A 3 Rib, ribeye, bnls, heavy 23 52,590 605.00 676.28 612.67 113C 1 Chuck, semi-bnls, neck/off 9 6,546 243.00 265.00 262.68 114 1 Chuck, shoulder clod 7 29,698 231.28 236.29 232.72 114A 3 Chuck, shoulder clod, trmd 14 33,414 240.00 256.17 248.03 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 22 51,295 246.00 280.00 255.80 116B 1 Chuck, chuck tender (IM) 6 8,469 315.00 329.00 320.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 10,947 269.00 290.00 281.71 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,367 498.75 518.00 501.60 130 4 Chuck, short rib 3 8,874 321.00 330.00 322.57 160 1 Round, bone-in 161 1 Round, boneless 6 5,829 273.00 286.50 280.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 31,152 280.00 298.30 290.41 168 1 Round, top inside round 16 44,238 284.65 315.00 293.12 168 3 Round, top inside round 6 45,006 291.00 310.00 294.83 169 5 Round, top inside, denuded 9 10,504 349.00 366.50 355.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 68,610 242.40 256.50 247.59 171C 3 Round, eye of round (IM) 12 23,499 311.00 330.00 318.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 8,774 635.00 635.04 635.00 175 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 17 14,548 660.00 670.00 660.65 184 1 Loin, top butt, bnls, heavy 6 6,124 330.00 330.00 330.00 184 3 Loin, top butt, boneless 21 18,220 350.00 360.00 351.41 185A 4 Loin, bottom sirloin, flap 9 11,065 462.54 520.00 488.40 185B 1 Loin, ball-tip, bnls, heavy 4 5,593 376.54 410.00 397.03 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 27 24,548 1050.00 1175.00 1080.99 191A 4 Loin, butt tender, trimmed 5 1,400 1025.00 1050.00 1042.57 193 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 3 1,246 105.00 120.00 113.18 121D 4 Plate, Inside Skirt (IM) 28 94,753 352.00 397.28 365.64 121C 4 Plate, Outside Skirt (IM) 7 4,647 535.00 551.00 538.37 121E 6 Outside Skirt, pld (IM) 8 3,275 752.25 795.00 763.33

Cap, Wedge Meat & (IM) Lean 35 43,620 330.00 356.00 347.72

Pectoral Meat 19 12,046 348.00 365.00 355.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 121,652 191.00 242.00 208.44 Ground Beef 75% Ground Beef 81% 65 281,349 224.00 260.00 236.90 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 24 55,363 320.28 330.50 328.03 Ground Beef Chuck 80% 34 128,107 239.98 253.00 249.75 Ground Beef Round 85% 36 174,722 295.45 304.75 300.21 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% 0 0 Blended Ground Beef 81% 6 14,212 242.00 257.05 246.86 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 9 305,311 134.76 154.00 140.49 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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