National Daily Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
USDA - Thu Mar 08, 2:47PM CST
LM_XB403
Des Moines, IA                  Thu, Mar 08, 2018               USDA Market News

NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales -
Afternoon

USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 1:30pm

Based on negotiated prices and volume of boxed beef cuts delivered within 0-21
days and on average industry cutting yields.  Values reflect U.S. dollars per
100 pounds.

Boxed beef cutout values firm to higher on light to moderate demand and light offerings. 
Select and Choice chuck, round, and loin cuts steady to firm. Choice rib cuts steady 
while Select higher. Beef trimmings not fully established.

                                                CHOICE         SELECT
                                                600-900        600-900
--------------------------------------------------------------------------------
Current Cutout Values:                          223.88         216.78
Change from prior day:                            0.31           1.58
--------------------------------------------------------------------------------
Choice/Select spread:                                    7.10

Total Load Count (Cuts, Trimmings, Grinds):                96
--------------------------------------------------------------------------------
COMPOSITE PRIMAL VALUES
 Primal Rib                                     363.16         337.99
 Primal Chuck                                   181.10         177.80
 Primal Round                                   173.07         173.88
 Primal Loin                                    302.16         286.26
 Primal Brisket                                 203.73         203.20
 Primal Short Plate                             164.08         164.08
 Primal Flank                                   126.31         125.65
--------------------------------------------------------------------------------
LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
03/07    89    18    10    19    136            223.57         215.20
03/06    53    24    14    14    105            223.35         215.20
03/05    47    24    14     9     95            223.23         214.84
03/02    31    21     3    14     69            222.52         214.64
03/01    74    21     0    24    119            222.30         215.60
--------------------------------------------------------------------------------
Current 5 Day Simple Average:                   223.00         215.10
--------------------------------------------------------------------------------
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             72.92  loads          2,916,868  pounds
 Select Cuts             15.41  loads            616,475  pounds
 Trimmings                0.00  loads                  0  pounds
 Ground Beef              7.71  loads            308,403  pounds
--------------------------------------------------------------------------------
Choice 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       21      61,720   714.15  760.75  719.92
112A 3  Rib, ribeye, bnls, light         11       7,494   815.00  836.12  823.84
112A 3  Rib, ribeye, bnls, heavy         20      29,489   779.40  830.00  790.26
113C 1  Chuck, semi-bnls, neck/off       10      31,054   220.00  237.91  227.92
114  1  Chuck, shoulder clod             10      57,207   210.50  231.00  212.92
114A 3  Chuck, shoulder clod, trmd       18      70,035   209.34  240.00  224.92
114D 3  Chuck, clod, top blade            6       2,722   338.70  356.00  352.79
114E 3  Chuck, clod, arm roast            6      12,327   255.00  275.00  265.93
114F 5  Chuck, clod tender (IM)           7       2,112   574.50  605.25  586.88
116A 3  Chuck, roll, lxl, neck/off       33     245,482   310.00  330.25  317.47
116B 1  Chuck, chuck tender (IM)         16     151,063   208.00  237.25  217.13
     3  Chuck roll, retail ready         12      67,639   329.21  343.46  337.10
116G 4  Chuck, flap (IM)                  8      14,326   526.61  596.75  540.27
120  1  Brisket, deckle-off, bnls        20      93,360   282.25  311.50  294.89
120A 3  Brisket, point/off, bnls          7       3,556   510.00  545.00  516.29
123A 3  Short Plate, short rib           13      17,025   520.00  571.00  555.86
130  4  Chuck, short rib                 27      55,810   341.00  400.00  364.61
160  1  Round, bone-in
161  1  Round, boneless
167A 4  Round, knuckle, peeled           40     115,520   232.00  264.89  244.35
168  1  Round, top inside round          12     170,025   216.84  236.00  218.06
168  3  Round, top inside round          24     143,475   221.30  244.00  224.83
169  5  Round, top inside, denuded       18      61,641   254.00  282.00  263.67
169A 5  Round, top inside, cap off        7      44,704   308.00  313.72  311.16
     3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck           5      17,765   190.00  211.50  190.63
171B 3  Round, outside round             31     108,612   200.00  229.00  208.03
171C 3  Round, eye of round (IM)         53     174,997   227.81  254.00  233.93
174  3  Loin, short loin, 0x1            10      28,041   578.00  610.50  583.33
175  3  Loin, strip loin, 1x1             5     134,043   527.98  540.50  530.16
     1  Loin, strip loin bnls. 1x1
180  3  Loin, strip, bnls, 0x1           26      81,733   640.00  677.25  653.83
184  1  Loin, top butt, bnls, heavy       7       7,206   332.63  335.00  334.29
184  3  Loin, top butt, boneless         37     165,627   329.50  371.12  340.54
184B 3  Loin, top butt, CC (IM)           9     134,286   445.00  514.00  450.85
185A 4  Loin, bottom sirloin, flap       11     116,031   548.57  592.86  576.37
185B 1  Loin, ball-tip, bnls, heavy      10      72,683   349.43  380.00  352.16
185C 1  Loin, sirloin, tri-tip (IM)       6       2,375   331.25  346.25  340.98
185D 4  Loin, tri-tip, pld (IM)          10     116,208   435.68  469.12  438.94
189A 4  Loin, tndrloin, trmd, heavy      28      37,642   974.00 1151.50 1016.49
191A 4  Loin, butt tender, trimmed        8      40,870   897.81  903.62  900.28
193  4  Flank, flank steak (IM)          14      98,161   533.47  559.25  543.16
--------------------------------------------------------------------------------
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          8      43,032   720.00  748.83  739.58
112A 3  Rib, ribeye, bnls, heavy         16      18,518   715.00  756.00  733.95
113C 1  Chuck, semi-bnls, neck/off        3       4,910   235.00  237.00  236.58
114  1  Chuck, shoulder clod              7      14,379   215.50  223.00  221.27
114A 3  Chuck, shoulder clod, trmd        5       4,283   222.63  240.00  234.46
114D 3  Chuck, clod, top blade
114E 3  Chuck, clod, arm roast            0           0
114F 5  Chuck, clod tender (IM)
116A 3  Chuck, roll, lxl, neck/off       17      78,174   290.08  325.00  298.04
116B 1  Chuck, chuck tender (IM)          4      34,615   215.00  230.50  225.41
     3  Chuck roll, retail ready          0           0
116G 4  Chuck, flap (IM)                  4       1,364   545.70  577.04  557.09
120  1  Brisket, deckle-off, bnls         6       6,008   286.75  300.00  289.30
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib
130  4  Chuck, short rib                  6      13,697   327.00  377.00  341.27
160  1  Round, bone-in                    0           0
161  1  Round, boneless                   0           0
167A 4  Round, knuckle, peeled            7      24,359   241.10  252.00  244.48
168  1  Round, top inside round           8      40,464   218.00  229.15  219.80
168  3  Round, top inside round          19      51,536   220.00  238.35  228.10
169  5  Round, top inside, denuded
169A 5  Round, top inside, cap off
     3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck           6       9,780   189.00  201.00  190.49
171B 3  Round, outside round             10      58,651   203.46  216.00  208.26
171C 3  Round, eye of round (IM)         18      24,084   230.00  243.91  232.80
174  3  Loin, short loin, 0x1            11      44,124   539.99  566.50  541.62
175  3  Loin, strip loin, 1x1
     1  Loin, strip loin bnls. 1x1
180  3  Loin, strip, bnls, 0x1           13       9,566   555.21  576.50  560.37
184  1  Loin, top butt, bnls, heavy      15      18,736   328.67  350.00  331.24
184  3  Loin, top butt, boneless         11      16,873   346.00  370.00  353.66
184B 3  Loin, top butt, CC (IM)           0           0
185A 4  Loin, bottom sirloin, flap        7       6,410   546.50  586.25  562.68
185B 1  Loin, ball-tip, bnls, heavy       0           0
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy       5       2,823   969.73 1020.46  991.33
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)           8      16,231   537.50  541.58  539.30
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
--------------------------------------------------------------------------------
124  4  Rib, Back Ribs, Frozen
121D 4  Plate, Inside Skirt (IM)         16      28,944   422.00  460.00  438.83
121C 4  Plate, Outside Skirt (IM)        25      26,959   660.85  751.75  702.76
121E 6  Outside Skirt, pld (IM)
        Cap, Wedge Meat & (IM) Lean      18      22,402   250.00  279.00  259.91
        Pectoral Meat                    29      85,856   275.00  299.00  284.83
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73%                          11      45,121   153.61  171.50  165.01
Ground Beef 75%
Ground Beef 81%                          21     110,098   175.83  195.25  189.68
Ground Beef 85%
Ground Beef 90%                           0           0
Ground Beef 93%                           8      17,732   305.00  318.50  307.24
Ground Beef Chuck 80%                     9      20,113   185.00  203.00  194.44
Ground Beef Round 85%
Ground Beef Sirloin 90%                   0           0
--------------------------------------------------------------------------------
BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
--------------------------------------------------------------------------------
Blended Ground Beef 73%                   0           0
Blended Ground Beef 75%
Blended Ground Beef 81%
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%
Blended Ground Beef Chuck 80%             0           0
Blended Ground Beef Round 85%
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.
--------------------------------------------------------------------------------
Source:  USDA Market News Service, Des Moines, IA
         515-284-4460            email:  desm.lpgmn@usda.gov
         24 Hour recorded market information 515-284-4830
www.ams.usda.gov/market-news/livestock-poultry-grain
1100C


1500C

.