USDA Boxed Beef Cutout Midday Prices for April 19

April 19 (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: 186.87 184.28 Change from prior day: 1.11 0.44 ------------------------------------------------------------------------------- Choice/Select spread: 2.60

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.26 263.17 Primal Chuck 152.72 152.74 Primal Round 159.98 159.52 Primal Loin 265.58 256.99 Primal Brisket 127.01 128.67 Primal Short Plate 128.77 132.03 Primal Flank 99.67 97.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/18 110 56 24 50 240 185.76 183.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 181.14 180.11 -------------------------------------------------------------------------------- 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 46.44 loads 1,857,793 pounds Select Cuts 30.92 loads 1,236,959 pounds Trimmings 17.37 loads 694,625 pounds Ground Beef 17.77 load 710,665 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 18 233,385 530.00 585.00 545.72 112A 3 Rib, ribeye, bnls, light 13 15,525 564.00 620.00 588.79 112A 3 Rib, ribeye, bnls, heavy 23 34,317 570.00 610.00 589.63 113C 1 Chuck, semi-bnls, neck/off 9 109,891 171.00 199.00 186.84 114 1 Chuck, shoulder clod 14 27,894 172.79 197.00 191.98 114A 3 Chuck, shoulder clod, trmd 19 116,700 178.89 205.54 196.44 114D 3 Chuck, clod, top blade 5 3,107 243.43 256.00 249.99 114E 3 Chuck, clod, arm roast 4 15,014 205.00 236.50 214.95 114F 5 Chuck, clod tender (IM) 7 3,708 361.63 410.00 402.48 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 91,153 193.00 219.29 212.68 116B 1 Chuck, chuck tender (IM) 17 35,322 203.10 221.79 213.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 54,265 184.00 199.50 191.63 120A 3 Brisket, point/off, bnls 7 6,975 307.00 340.00 311.33 123A 3 Short Plate, short rib 22 52,291 270.00 378.00 305.39 130 4 Chuck, short rib 18 43,944 185.00 280.00 193.10 160 1 Round, bone-in 5 2,339 193.00 209.00 205.44 161 1 Round, boneless 4 4,717 207.00 213.39 209.81

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 32 101,453 207.00 227.79 222.41 168 1 Round, top inside round 23 141,636 193.40 206.79 202.30 168 3 Round, top inside round 14 72,814 211.00 225.00 212.89 169 5 Round, top inside, denuded 9 15,192 241.00 251.76 243.50

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,590 193.00 210.00 202.04 171B 3 Round, outside round 29 244,009 181.00 211.00 193.27 171C 3 Round, eye of round (IM) 25 24,421 206.10 233.00 216.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 27,765 545.00 595.00 567.26 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 2,447 470.00 485.00 482.30 180 3 Loin, strip, bnls, 0x1 13 21,454 516.30 574.50 547.78 184 1 Loin, top butt, bnls, heavy 5 15,855 293.00 310.00 295.03 184 3 Loin, top butt, boneless 20 31,158 311.40 341.00 326.31 185A 4 Loin, bottom sirloin, flap 17 46,297 407.00 445.00 416.12 185B 1 Loin, ball-tip, bnls, heavy 12 22,815 222.00 256.00 246.84 185C 1 Loin, sirloin, tri-tip (IM) 19 59,381 309.20 342.00 313.53 185D 4 Loin, tri-tip, pld (IM) 8 3,005 426.00 443.63 436.77 189A 4 Loin, tndrloin, trmd, heavy 20 38,819 900.10 960.54 929.44 191A 4 Loin, butt tender, trimmed 3 3,941 874.26 911.62 900.87 193 4 Flank, flank steak (IM) 5 9,388 370.00 401.79 371.25 ------------------------------------------------------------------------------- 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 9 56,611 513.00 539.39 522.29 112A 3 Rib, ribeye, bnls, light 9 10,935 566.00 600.65 588.20 112A 3 Rib, ribeye, bnls, heavy 21 21,779 542.50 604.39 581.44 113C 1 Chuck, semi-bnls, neck/off 15 70,626 190.50 202.00 196.75 114 1 Chuck, shoulder clod 10 29,652 172.79 206.00 200.40 114A 3 Chuck, shoulder clod, trmd 13 38,917 188.79 207.00 198.83 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 151,997 200.00 218.50 213.04 116B 1 Chuck, chuck tender (IM) 3 22,991 212.00 222.00 212.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 31,779 193.00 194.50 193.55 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 14,677 248.00 355.00 266.56 130 4 Chuck, short rib 7 16,979 186.00 226.42 191.36 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 9 27,753 217.00 225.00 218.93 168 1 Round, top inside round 10 36,838 189.88 210.00 200.52 168 3 Round, top inside round 11 34,890 204.25 215.00 210.07 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 3,800 201.42 205.00 204.82 171B 3 Round, outside round 18 95,367 181.00 209.00 192.67 171C 3 Round, eye of round (IM) 15 33,176 203.00 227.00 208.04 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 10,104 505.79 546.40 525.87 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 11 22,071 514.56 545.00 521.94 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 13 41,001 310.00 341.00 320.78 185A 4 Loin, bottom sirloin, flap 3 3,118 395.00 425.00 413.79 185B 1 Loin, ball-tip, bnls, heavy 7 11,796 230.00 250.50 235.26 185C 1 Loin, sirloin, tri-tip (IM) 6 47,788 304.00 320.00 312.34 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 46,428 915.00 930.00 919.83 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 37,393 350.00 375.00 354.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 7,579 99.50 125.00 112.62 121D 4 Plate, Inside Skirt (IM) 12 13,941 346.50 366.00 359.32 121C 4 Plate, Outside Skirt (IM) 9 40,326 491.00 545.00 497.79 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 30 158,292 225.00 255.00 238.72

Pectoral Meat 9 4,296 225.79 260.00 235.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 59,468 167.00 186.37 174.99 Ground Beef 75% Ground Beef 81% 18 63,214 181.27 206.25 196.51 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 9 55,229 225.80 279.50 269.05 Ground Beef Chuck 80% 18 102,040 187.00 221.75 209.06 Ground Beef Round 85% 8 17,844 186.00 223.00 217.75 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% 3 4,385 202.60 220.00 205.93 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 18 680,625 68.00 76.00 71.00 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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