USDA Boxed Beef Cutout Midday Prices for April 23

April 23 (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: 187.83 183.97 Change from prior day: (0.18) (0.42) ------------------------------------------------------------------------------- Choice/Select spread: 3.86

Total Load Count (Cuts, Trimmings, Grids): 74 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.21 251.79 Primal Chuck 155.20 152.34 Primal Round 160.77 160.94 Primal Loin 265.92 258.59 Primal Brisket 128.71 131.16 Primal Short Plate 131.75 135.35 Primal Flank 100.38 99.59 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/20 69 46 6 25 145 188.01 184.39 04/19 81 46 30 26 183 187.08 184.71 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.12 183.12 -------------------------------------------------------------------------------- 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 41.23 loads 1,649,228 pounds Select Cuts 23.19 loads 927,770 pounds Trimmings 0.00 loads 0 pounds Ground Beef 9.57 load 382,993 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 12 38,182 528.00 562.00 536.95 112A 3 Rib, ribeye, bnls, light 7 67,508 590.00 632.00 601.00 112A 3 Rib, ribeye, bnls, heavy 36 94,388 582.00 629.88 587.18 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 13,530 193.05 199.50 197.39 114A 3 Chuck, shoulder clod, trmd 28 143,830 197.00 213.80 205.00 114D 3 Chuck, clod, top blade 4 7,821 247.06 255.00 251.56 114E 3 Chuck, clod, arm roast 4 4,431 220.00 240.25 230.02 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 159,789 204.63 222.20 214.42 116B 1 Chuck, chuck tender (IM) 8 5,301 210.00 218.95 214.17

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 43,340 187.42 196.65 192.31 120A 3 Brisket, point/off, bnls 5 3,493 300.00 326.50 308.81 123A 3 Short Plate, short rib 9 49,803 280.00 382.00 331.97 130 4 Chuck, short rib 9 29,152 179.00 200.00 190.14 160 1 Round, bone-in 3 1,105 197.00 207.63 198.70 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 141,908 216.50 234.00 223.89 168 1 Round, top inside round 21 65,666 195.80 212.88 200.61 168 3 Round, top inside round 9 36,705 210.00 217.00 212.72 169 5 Round, top inside, denuded 12 62,574 241.00 254.88 244.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,294 194.55 204.20 201.97 171B 3 Round, outside round 21 114,452 193.50 212.50 202.75 171C 3 Round, eye of round (IM) 26 68,212 198.80 220.00 211.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 10,458 562.00 589.88 584.55 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 17,031 485.00 509.75 496.70 180 3 Loin, strip, bnls, 0x1 33 107,902 540.73 601.62 572.87 184 1 Loin, top butt, bnls, heavy 7 8,059 305.00 320.00 315.04 184 3 Loin, top butt, boneless 19 40,704 325.00 341.63 329.43 185A 4 Loin, bottom sirloin, flap 18 43,368 405.00 431.50 420.19 185B 1 Loin, ball-tip, bnls, heavy 11 31,574 229.00 259.90 244.40 185C 1 Loin, sirloin, tri-tip (IM) 6 11,905 313.11 343.00 329.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 83,348 914.00 980.00 927.12 191A 4 Loin, butt tender, trimmed 3 5,660 884.50 931.62 891.70 193 4 Flank, flank steak (IM) 9 13,546 360.00 433.85 380.97 ------------------------------------------------------------------------------- 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 4 1,400 523.00 535.00 531.23 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 12 14,039 570.00 600.00 575.32 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 12 167,246 187.00 200.60 190.24 114A 3 Chuck, shoulder clod, trmd 9 126,389 195.65 207.00 196.73 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 7 9,844 328.00 410.00 364.48 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 12 71,207 209.00 218.55 210.29 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 13,056 189.00 205.07 196.91 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 28,604 183.00 190.00 183.73 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 147,497 212.00 227.00 223.50 168 1 Round, top inside round 7 29,928 200.00 212.88 201.06 168 3 Round, top inside round 7 13,013 209.00 230.50 213.04 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 36,954 201.50 212.60 205.31 171C 3 Round, eye of round (IM) 9 25,269 200.00 219.00 203.19 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 26,897 513.00 550.85 526.04 175 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 6 16,945 502.00 535.00 520.28 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 7,069 318.11 330.00 322.75 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 6 3,035 308.11 336.63 321.43 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 13,684 917.42 929.45 921.91 191A 4 Loin, butt tender, trimmed 3 1,530 882.00 930.50 883.99 193 4 Flank, flank steak (IM) 4 3,318 360.00 387.00 368.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 54,390 344.00 380.00 352.17 121C 4 Plate, Outside Skirt (IM) 5 1,754 514.00 531.76 516.92 121E 6 Outside Skirt, pld (IM) 9 19,617 640.00 755.00 682.55

Cap, Wedge Meat & (IM) Lean 12 62,712 233.00 247.00 240.96

Pectoral Meat 8 29,972 226.10 232.89 227.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 79,384 167.00 180.00 172.30 Ground Beef 75% 0 0 Ground Beef 81% 28 93,789 178.00 213.50 207.18 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 19,395 261.91 270.83 264.84 Ground Beef Chuck 80% 7 8,153 180.00 215.00 205.05 Ground Beef Round 85% 3 3,708 219.00 224.00 222.58 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 31,575 189.25 213.00 204.31 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- 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.

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.