USDA Boxed Beef Cutout Midday 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 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: 185.38 183.50 Change from prior day: 1.91 1.34 ------------------------------------------------------------------------------- Choice/Select spread: 1.88

Total Load Count (Cuts, Trimmings, Grids): 139 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.95 259.59 Primal Chuck 151.86 151.79 Primal Round 160.13 160.85 Primal Loin 262.21 256.30 Primal Brisket 125.88 126.69 Primal Short Plate 126.16 130.00 Primal Flank 101.44 97.15 -------------------------------------------------------------------------------- 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 71.81 loads 2,872,501 pounds Select Cuts 32.37 loads 1,294,666 pounds Trimmings 0.00 loads 0 pounds Ground Beef 34.32 load 1,372,702 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 40 153,304 515.00 574.00 522.73 112A 3 Rib, ribeye, bnls, light 22 47,443 594.00 630.00 598.67 112A 3 Rib, ribeye, bnls, heavy 48 77,741 577.00 639.00 603.23 113C 1 Chuck, semi-bnls, neck/off 8 9,766 189.00 201.00 195.05 114 1 Chuck, shoulder clod 16 12,861 191.00 195.21 192.78 114A 3 Chuck, shoulder clod, trmd 42 298,245 193.00 209.00 201.67 114D 3 Chuck, clod, top blade 6 4,632 246.25 280.96 256.27 114E 3 Chuck, clod, arm roast 10 8,000 209.80 238.01 227.19 114F 5 Chuck, clod tender (IM) 14 18,982 329.47 415.00 358.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 173,794 200.00 223.00 210.99 116B 1 Chuck, chuck tender (IM) 25 66,193 205.00 224.00 209.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 48 90,357 180.97 199.00 190.84 120A 3 Brisket, point/off, bnls 18 11,489 296.00 325.35 312.47 123A 3 Short Plate, short rib 26 30,628 270.00 364.35 338.10 130 4 Chuck, short rib 24 60,258 180.00 233.00 189.47 160 1 Round, bone-in 5 7,327 197.00 219.50 204.10 161 1 Round, boneless 5 10,398 206.00 211.50 207.54

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 106,368 208.80 232.00 219.28 168 1 Round, top inside round 29 90,781 192.73 205.00 199.64 168 3 Round, top inside round 32 161,130 206.58 226.00 212.62 169 5 Round, top inside, denuded 26 45,810 239.00 248.00 242.19

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 9,542 187.35 205.00 196.66 171B 3 Round, outside round 33 92,731 185.00 211.00 203.39 171C 3 Round, eye of round (IM) 48 183,025 204.00 224.63 210.71 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 35 118,038 531.42 579.50 552.69 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 19 14,499 468.00 500.00 485.41 180 3 Loin, strip, bnls, 0x1 49 158,326 535.00 593.00 559.07 184 1 Loin, top butt, bnls, heavy 16 10,433 305.00 317.00 306.49 184 3 Loin, top butt, boneless 38 248,913 311.26 335.00 324.90 185A 4 Loin, bottom sirloin, flap 30 112,502 385.00 425.00 414.42 185B 1 Loin, ball-tip, bnls, heavy 27 71,110 234.00 255.00 242.76 185C 1 Loin, sirloin, tri-tip (IM) 15 38,882 311.50 336.42 314.43 185D 4 Loin, tri-tip, pld (IM) 18 29,112 416.00 464.63 425.66 189A 4 Loin, tndrloin, trmd, heavy 27 31,297 905.00 962.80 934.48 191A 4 Loin, butt tender, trimmed 9 25,856 833.00 915.00 875.13 193 4 Flank, flank steak (IM) 14 9,115 391.00 425.00 410.34 ------------------------------------------------------------------------------- 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 21 108,822 513.00 535.00 521.04 112A 3 Rib, ribeye, bnls, light 18 18,788 570.00 601.25 583.84 112A 3 Rib, ribeye, bnls, heavy 37 123,150 569.90 600.50 574.06 113C 1 Chuck, semi-bnls, neck/off 7 16,123 187.95 200.00 190.89 114 1 Chuck, shoulder clod 18 54,605 187.00 201.00 192.55 114A 3 Chuck, shoulder clod, trmd 17 45,169 194.00 207.63 201.55 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 26,260 331.50 410.00 337.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 101,367 200.00 218.00 211.47 116B 1 Chuck, chuck tender (IM) 10 13,862 205.00 216.25 210.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 14,629 181.80 204.00 193.43 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 5,586 246.77 350.00 295.49 130 4 Chuck, short rib 5 21,164 185.00 193.75 190.97 160 1 Round, bone-in 161 1 Round, boneless 6 9,528 197.80 213.00 202.52

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 27,738 211.00 230.00 221.16 168 1 Round, top inside round 23 64,575 189.88 206.79 201.47 168 3 Round, top inside round 14 27,566 207.80 215.00 211.30 169 5 Round, top inside, denuded 9 16,767 239.00 246.79 242.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,319 194.74 205.00 204.71 171B 3 Round, outside round 29 84,834 183.80 211.25 200.73 171C 3 Round, eye of round (IM) 13 9,833 204.00 220.00 216.65 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 32 24,797 515.00 545.00 539.13 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 30 36,847 502.00 540.15 523.05 184 1 Loin, top butt, bnls, heavy 20 21,666 299.74 315.00 306.95 184 3 Loin, top butt, boneless 32 75,869 309.00 335.60 319.48 185A 4 Loin, bottom sirloin, flap 4 17,504 382.50 403.00 396.23 185B 1 Loin, ball-tip, bnls, heavy 12 12,758 230.00 246.00 231.91 185C 1 Loin, sirloin, tri-tip (IM) 11 43,164 289.00 325.00 297.33 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 19,159 919.00 935.00 924.94 191A 4 Loin, butt tender, trimmed 7 3,230 878.00 906.42 891.95 193 4 Flank, flank steak (IM) 11 19,871 375.00 425.00 384.96 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 48,069 91.84 130.00 111.87 121D 4 Plate, Inside Skirt (IM) 20 20,770 338.00 375.00 351.00 121C 4 Plate, Outside Skirt (IM) 19 25,625 490.00 545.00 513.11 121E 6 Outside Skirt, pld (IM) 9 4,303 695.00 755.00 727.13

Cap, Wedge Meat & (IM) Lean 39 143,691 231.00 250.00 238.89

Pectoral Meat 28 77,367 219.30 262.63 237.36 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 129,164 164.00 181.25 174.00 Ground Beef 75% Ground Beef 81% 88 455,694 179.86 204.00 195.68 Ground Beef 85% Ground Beef 90% Ground Beef 93% 25 73,803 263.00 270.50 269.23 Ground Beef Chuck 80% 49 385,921 188.00 207.80 200.38 Ground Beef Round 85% 24 47,950 216.00 229.45 219.67 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% 8 78,666 187.26 213.00 204.04 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 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. --------------------------------------------------------------------------------

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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