USDA Boxed Beef Cutout Closing Prices for April 18

April 18 (Bloomberg) -- 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: 185.76 183.84 Change from prior day: 2.29 1.68 ------------------------------------------------------------------------------- Choice/Select spread: 1.92

Total Load Count (Cuts, Trimmings, Grids): 240 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.35 260.62 Primal Chuck 152.15 151.77 Primal Round 160.15 160.30 Primal Loin 262.71 257.00 Primal Brisket 126.27 127.43 Primal Short Plate 128.24 131.99 Primal Flank 100.50 97.89 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/17 114 56 11 37 218 183.47 182.16 04/16 75 34 16 35 160 181.26 180.49 04/13 75 57 23 16 172 178.51 177.33 04/12 113 69 16 30 228 176.70 176.76 04/11 144 77 91 51 364 177.06 177.68 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 179.40 178.88 -------------------------------------------------------------------------------- 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 110.14 loads 4,405,771 pounds Select Cuts 56.16 loads 2,246,520 pounds Trimmings 23.82 loads 952,647 pounds Ground Beef 50.29 load 2,011,629 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 66 189,585 515.00 576.00 525.79 112A 3 Rib, ribeye, bnls, light 30 92,504 580.00 630.00 591.97 112A 3 Rib, ribeye, bnls, heavy 114 159,791 577.00 639.00 597.38 113C 1 Chuck, semi-bnls, neck/off 11 28,014 189.00 204.50 196.65 114 1 Chuck, shoulder clod 21 23,344 183.00 197.00 191.20 114A 3 Chuck, shoulder clod, trmd 86 431,090 193.00 209.00 201.36 114D 3 Chuck, clod, top blade 16 58,395 246.25 280.96 258.62 114E 3 Chuck, clod, arm roast 12 9,946 209.80 240.29 229.14 114F 5 Chuck, clod tender (IM) 18 22,892 329.47 415.00 356.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 137 298,870 198.00 223.00 210.12 116B 1 Chuck, chuck tender (IM) 55 96,354 204.00 224.00 210.34

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 114 167,702 176.73 199.00 189.73 120A 3 Brisket, point/off, bnls 28 24,100 293.00 325.35 307.04 123A 3 Short Plate, short rib 53 68,513 267.00 364.35 319.07 130 4 Chuck, short rib 61 111,602 177.00 233.00 192.00 160 1 Round, bone-in 6 7,630 197.00 219.50 203.82 161 1 Round, boneless 5 10,398 206.00 211.50 207.54

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 112 187,606 208.80 232.00 218.94 168 1 Round, top inside round 90 166,826 192.73 206.00 201.10 168 3 Round, top inside round 46 211,884 205.92 226.00 212.49 169 5 Round, top inside, denuded 33 59,570 235.00 253.29 242.67

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 10,457 187.35 205.00 197.30 171B 3 Round, outside round 67 134,360 185.00 211.00 202.00 171C 3 Round, eye of round (IM) 101 260,429 203.79 224.63 210.19 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 41 143,860 531.42 579.50 552.82 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 24 20,235 461.00 500.00 482.16 180 3 Loin, strip, bnls, 0x1 92 202,384 523.60 593.00 556.99 184 1 Loin, top butt, bnls, heavy 49 31,736 286.00 317.00 301.63 184 3 Loin, top butt, boneless 72 341,606 305.00 336.00 325.02 185A 4 Loin, bottom sirloin, flap 69 147,251 385.00 428.80 413.19 185B 1 Loin, ball-tip, bnls, heavy 46 94,232 228.00 255.00 241.60 185C 1 Loin, sirloin, tri-tip (IM) 24 84,704 311.00 336.42 318.99 185D 4 Loin, tri-tip, pld (IM) 37 38,390 410.00 469.74 426.68 189A 4 Loin, tndrloin, trmd, heavy 73 77,467 900.60 962.80 928.89 191A 4 Loin, butt tender, trimmed 10 26,465 833.00 915.00 875.09 193 4 Flank, flank steak (IM) 32 55,038 355.23 430.00 386.16 ------------------------------------------------------------------------------- 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 25 117,401 505.00 535.00 521.76 112A 3 Rib, ribeye, bnls, light 21 26,498 569.00 601.25 583.69 112A 3 Rib, ribeye, bnls, heavy 52 156,215 559.16 600.92 573.43 113C 1 Chuck, semi-bnls, neck/off 14 31,456 187.95 200.00 193.00 114 1 Chuck, shoulder clod 21 87,115 185.79 201.00 191.08 114A 3 Chuck, shoulder clod, trmd 22 66,626 194.00 207.63 200.63 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 30,434 305.00 410.00 334.60 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 156,440 200.00 218.00 211.87 116B 1 Chuck, chuck tender (IM) 14 18,108 202.00 217.00 211.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 26,600 181.80 204.00 193.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 12 13,582 246.77 350.00 282.83 130 4 Chuck, short rib 8 26,378 185.00 193.75 190.76 160 1 Round, bone-in 161 1 Round, boneless 7 10,994 197.80 213.00 203.58

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 89,541 210.89 230.00 216.08 168 1 Round, top inside round 28 112,750 189.88 206.79 201.78 168 3 Round, top inside round 23 132,691 204.49 215.50 210.00 169 5 Round, top inside, denuded 10 19,917 239.00 246.79 243.48

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 24,271 190.79 205.00 193.17 171B 3 Round, outside round 42 115,993 183.80 211.25 201.05 171C 3 Round, eye of round (IM) 19 21,392 204.00 220.00 216.62 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 32,801 515.00 545.00 536.03 175 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 35 58,945 502.00 540.15 522.82 184 1 Loin, top butt, bnls, heavy 23 23,960 299.74 315.00 306.96 184 3 Loin, top butt, boneless 36 122,644 309.00 335.60 318.28 185A 4 Loin, bottom sirloin, flap 7 22,338 382.50 420.00 399.56 185B 1 Loin, ball-tip, bnls, heavy 16 15,747 225.00 246.00 231.77 185C 1 Loin, sirloin, tri-tip (IM) 16 66,925 289.00 325.00 303.50 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 43,562 900.23 935.00 915.89 191A 4 Loin, butt tender, trimmed 9 4,012 878.00 931.50 899.49 193 4 Flank, flank steak (IM) 18 46,154 360.00 420.00 376.42 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 54,247 91.84 130.00 113.28 121D 4 Plate, Inside Skirt (IM) 44 204,576 338.00 375.00 345.74 121C 4 Plate, Outside Skirt (IM) 30 43,303 485.50 553.32 511.41 121E 6 Outside Skirt, pld (IM) 20 23,479 653.00 765.00 700.35

Cap, Wedge Meat & (IM) Lean 53 188,456 229.00 250.00 238.95

Pectoral Meat 47 108,232 219.30 262.63 235.27 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 70 283,979 162.10 181.25 172.33 Ground Beef 75% Ground Beef 81% 110 558,543 179.86 206.31 196.61 Ground Beef 85% Ground Beef 90% Ground Beef 93% 33 186,120 240.01 276.00 263.58 Ground Beef Chuck 80% 57 476,044 182.00 207.80 199.29 Ground Beef Round 85% 26 52,143 216.00 229.45 219.53 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% 15 107,497 187.26 213.30 205.41 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 31 952,647 57.00 73.00 66.97 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.