USDA Forward Contract Beef Trimmings 03/02 09:10
03/02/2026 | 9:10 am CST USDA Forward Contract Beef Trimmings 03/02 09:10
LM_XB451
Des Moines, IA Mon, Mar 02, 2026
NATIONAL WEEKLY BOXED BEEF CUTS FOR BRANDED PRODUCT - FORMULATED SALES
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CURRENT VOLUME - (one load equals 40,000 pounds)
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Upper 2/3 Choice 379.18 loads 15,167,264 pounds
Lower 1/3 Choice 131.03 loads 5,241,307 pounds
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Upper 2/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 237 249,400 914.38 - 1,050.60
975.59
112A 3 Rib, ribeye, bnls, light 176 292,595 1,098.74 - 1,244.10
1,164.73
112A 3 Rib, ribeye, bnls, heavy 362 620,540 1,071.83 - 1,228.59
1,127.90
114A 3 Chuck, shoulder clod, trmd 167 666,561 403.00 - 431.08
414.45
114D 3 Chuck, clod, top blade 50 73,418 489.71 - 584.00
528.96
114E 3 Chuck, clod, arm roast 54 119,799 527.49 - 629.25
540.02
114F 5 Chuck, clod tender 122 103,907 692.00 - 1,021.25
777.67
116A 3 Chuck, roll, lxl, neck/off 362 1,141,495 478.00 - 561.14
492.61
116B 1 Chuck, chuck tender 143 243,825 414.00 - 461.00
436.06
116G 4 Chuck, flap 90 125,565 795.70 - 926.55
838.25
120 1 Brisket, deckle-off, bnls 419 2,341,191 374.39 - 514.00
419.55
120A 3 Brisket, point/off, bnls 61 59,507 627.08 - 775.00
680.33
123A 3 Short Plate, short rib 110 168,681 565.00 - 675.66
602.35
130 4 Chuck, short rib 110 153,915 533.39 - 627.13
576.07
167A 4 Round, knuckle, peeled 315 738,515 437.00 - 554.00
456.44
168 1 Round, top inside round 107 253,539 430.00 - 509.00
444.58
168 3 Round, top inside round 223 485,684 411.48 - 475.26
449.10
169 5 Round, top inside, denuded 96 153,965 501.00 - 551.46
514.40
169A 5 Round, top inside, cap off 74 221,346 522.39 - 680.88
607.18
171B 3 Round, outside round 222 523,253 422.50 - 488.00
456.29
171C 3 Round, eye of round 282 492,261 424.00 - 474.00
436.65
174 3 Loin, short loin, 0x1 226 193,067 818.00 - 951.26
889.09
175 3 Loin, strip loin, 1x1 23 23,303 810.90 - 925.91
852.08
180 3 Loin, strip, bnls, 0x1 450 678,163 973.00 - 1,100.00
1,038.68
184 1 Loin, top butt, bnls, heavy 24 32,930 584.32 - 629.00
610.37
184 3 Loin, top butt, boneless 253 386,459 592.57 - 659.00
622.89
184B 3 Loin, top butt, CC 110 265,690 767.22 - 946.50
840.80
185A 4 Loin, bottom sirloin, flap 251 524,252 880.56 - 975.00
921.95
185B 1 Loin, ball-tip, bnls, heavy 181 468,768 469.00 - 533.98
501.13
185C 1 Loin, sirloin, tri-tip 78 89,929 527.00 - 587.00
556.40
185D 4 Loin, sirloin, tri-tip, pld 91 102,591 746.10 - 883.08
793.55
189A 4 Loin, tndrloin, trmd, heavy 368 455,838 1,377.00 - 1,537.00
1,465.81
191A 4 Loin, butt tender, trimmed 45 58,375 1,383.85 - 1,533.00
1,442.12
193 4 Flank, flank steak 237 305,644 645.64 - 744.16
683.50
121D 4 Plate, Inside Skirt 98 403,461 708.33 - 797.00
752.56
121C 4 Plate, Outside Skirt 90 108,379 933.33 - 1,110.00
1,029.70
121E 6 Plate, Outside Skirt, pld 60 71,891 1,369.92 - 1,644.98
1,486.70
4 Cap and Wedge Meat 95 452,602 430.46 - 466.00
449.44
4 Pectoral Meat 63 154,431 459.30 - 519.00
475.29
Ground 75% 57 127,763 353.78 - 382.00
361.42
Ground 81% 55 177,662 361.00 - 397.50
383.45
Ground Chuck 215 706,349 393.00 - 458.25
405.88
Ground Round 38 73,904 416.18 - 478.25
445.18
Ground Sirloin 16 76,851 493.10 - 571.00
535.88
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Lower 1/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 67 144,557 903.77 - 1,058.00
929.46
112A 3 Rib, ribeye, bnls, light 10 3,472 1,106.00 - 1,241.00
1,172.96
112A 3 Rib, ribeye, bnls, heavy 231 540,158 1,051.41 - 1,221.00
1,095.45
114A 3 Chuck, shoulder clod, trmd 143 425,224 407.32 - 437.00
413.36
114D 3 Chuck, clod, top blade 16 20,802 520.00 - 564.00
530.90
116A 3 Chuck, roll, lxl, neck/off 175 304,789 478.00 - 548.00
489.22
116B 1 Chuck, chuck tender 78 125,307 421.51 - 462.00
435.35
120 1 Brisket, deckle-off, bnls 175 335,022 409.23 - 472.00
417.47
120A 3 Brisket, point/off, bnls 37 47,873 646.00 - 734.00
702.98
123A 3 Short Plate, short rib 60 62,279 587.00 - 677.14
603.63
130 4 Chuck, short rib 85 100,035 529.00 - 664.20
569.16
167A 4 Round, knuckle, peeled 171 326,397 444.33 - 541.68
459.54
168 3 Round, top inside round 151 297,892 435.00 - 478.00
452.22
169 5 Round, top inside, denuded 33 52,751 501.86 - 540.87
512.95
171B 3 Round, outside round 104 262,243 444.00 - 489.00
457.45
171C 3 Round, eye of round 153 222,955 426.00 - 466.00
439.94
174 3 Loin, short loin, 0x1 98 108,099 834.25 - 990.00
864.69
180 3 Loin, strip, bnls, 0x1 232 589,576 954.48 - 1,073.00
1,007.81
184 3 Loin, top butt, boneless 139 135,544 598.00 - 660.00
619.23
185A 4 Loin, bottom sirloin, flap 77 160,059 883.00 - 949.00
906.90
185B 1 Loin, ball-tip, bnls, heavy 70 79,973 466.30 - 532.00
503.67
185C 1 Loin, sirloin, tri-tip 18 46,913 538.76 - 598.00
554.98
185D 4 Loin, sirloin, tri-tip, pld 54 64,112 740.60 - 820.00
768.83
189A 4 Loin, tndrloin, trmd, heavy 143 109,705 1,403.80 - 1,603.00
1,452.73
191A 4 Loin, butt tender, trimmed 56 54,021 1,390.78 - 1,540.00
1,448.81
193 4 Flank, flank steak 146 127,462 643.64 - 735.16
675.83
121D 4 Plate, Inside Skirt 55 103,639 712.81 - 775.00
737.55
121C 4 Plate, Outside Skirt 57 59,872 938.37 - 1,085.00
989.71
4 Cap and Wedge Meat 60 299,650 433.97 - 460.19
455.97
4 Pectoral Meat 24 30,926 469.34 - 503.00
478.66
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[0600059D]