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USDA Boxed Beef Cutout Closing Prices for April 26

April 26 (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: 190.74 187.30 Change from prior day: 0.25 (0.04) ------------------------------------------------------------------------------- Choice/Select spread: 3.44

Total Load Count (Cuts, Trimmings, Grids): 162 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.69 261.88 Primal Chuck 158.30 156.34 Primal Round 161.78 161.21 Primal Loin 269.65 262.02 Primal Brisket 130.64 129.44 Primal Short Plate 135.79 138.22 Primal Flank 106.17 102.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/25 65 48 18 45 176 190.49 187.34 04/24 89 45 16 33 182 189.94 187.21 04/23 61 46 7 22 136 188.57 184.99 04/20 69 46 6 25 145 188.01 184.39 04/19 81 46 30 26 183 187.08 184.71 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.82 185.73 -------------------------------------------------------------------------------- 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 90.25 loads 3,610,173 pounds Select Cuts 39.74 loads 1,589,765 pounds Trimmings 7.41 loads 296,311 pounds Ground Beef 24.87 load 994,628 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 48,235 530.00 565.00 542.61 112A 3 Rib, ribeye, bnls, light 8 4,632 586.50 630.00 612.76 112A 3 Rib, ribeye, bnls, heavy 85 197,572 569.81 623.75 593.85 113C 1 Chuck, semi-bnls, neck/off 11 64,189 171.00 203.56 179.85 114 1 Chuck, shoulder clod 17 57,709 189.45 206.00 191.74 114A 3 Chuck, shoulder clod, trmd 35 158,243 201.79 216.00 205.85 114D 3 Chuck, clod, top blade 7 17,951 247.00 273.21 249.83 114E 3 Chuck, clod, arm roast 11 29,037 209.63 255.00 225.66 114F 5 Chuck, clod tender (IM) 16 15,716 335.00 415.00 360.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 76 239,574 210.50 225.00 217.74 116B 1 Chuck, chuck tender (IM) 42 60,631 206.00 229.56 217.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 63 294,502 185.79 205.00 192.11 120A 3 Brisket, point/off, bnls 12 20,225 302.00 325.00 312.28 123A 3 Short Plate, short rib 34 26,512 299.50 373.00 348.88 130 4 Chuck, short rib 59 385,726 180.00 280.00 185.64 160 1 Round, bone-in 3 1,684 202.42 213.52 205.57 161 1 Round, boneless 4 5,159 206.00 211.50 209.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 66 185,517 220.88 235.00 226.66 168 1 Round, top inside round 48 209,070 192.00 208.00 197.35 168 3 Round, top inside round 28 176,858 200.79 219.50 207.98 169 5 Round, top inside, denuded 13 39,722 239.87 251.89 242.57

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 6,001 198.00 211.25 202.93 171B 3 Round, outside round 61 287,213 195.00 213.50 202.42 171C 3 Round, eye of round (IM) 42 46,892 210.00 227.00 216.13 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 37,893 560.79 586.00 574.97 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 4,998 471.00 519.00 497.96 180 3 Loin, strip, bnls, 0x1 56 136,504 557.89 606.00 567.96 184 1 Loin, top butt, bnls, heavy 32 23,719 291.63 320.21 313.30 184 3 Loin, top butt, boneless 46 189,186 308.00 347.00 324.93 185A 4 Loin, bottom sirloin, flap 38 62,968 410.00 446.00 427.06 185B 1 Loin, ball-tip, bnls, heavy 29 91,616 199.00 246.00 228.81 185C 1 Loin, sirloin, tri-tip (IM) 30 41,127 310.00 349.00 324.76 185D 4 Loin, tri-tip, pld (IM) 22 15,967 418.50 455.79 437.74 189A 4 Loin, tndrloin, trmd, heavy 62 187,795 915.00 1069.00 934.93 191A 4 Loin, butt tender, trimmed 6 4,463 890.00 979.75 920.51 193 4 Flank, flank steak (IM) 21 36,292 371.00 406.00 390.33 ------------------------------------------------------------------------------- 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 15 26,945 500.00 540.00 524.41 112A 3 Rib, ribeye, bnls, light 4 26,369 555.00 605.00 558.71 112A 3 Rib, ribeye, bnls, heavy 34 63,830 555.50 605.00 569.81 113C 1 Chuck, semi-bnls, neck/off 11 39,414 190.50 205.50 200.37 114 1 Chuck, shoulder clod 10 13,100 185.79 201.50 190.15 114A 3 Chuck, shoulder clod, trmd 25 79,269 199.43 213.50 205.16 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 3,773 332.00 410.00 364.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 328,648 207.00 227.00 214.40 116B 1 Chuck, chuck tender (IM) 12 22,238 211.10 230.00 218.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 39,028 186.00 205.00 191.45 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,832 250.00 340.00 311.85 130 4 Chuck, short rib 14 79,696 181.00 220.79 186.10 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 45,963 220.79 235.00 226.29 168 1 Round, top inside round 15 67,431 190.00 209.35 194.76 168 3 Round, top inside round 14 64,439 205.00 219.56 208.91 169 5 Round, top inside, denuded 8 4,511 240.79 256.25 248.34

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,891 199.50 210.00 208.43 171B 3 Round, outside round 19 61,732 187.00 211.00 202.37 171C 3 Round, eye of round (IM) 16 26,311 197.34 221.79 210.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 11,355 525.00 546.79 533.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 12 16,682 520.70 545.00 525.70 184 1 Loin, top butt, bnls, heavy 9 49,782 300.99 321.79 303.24 184 3 Loin, top butt, boneless 13 21,118 319.00 335.00 326.40 185A 4 Loin, bottom sirloin, flap 10 13,735 427.00 450.00 429.92 185B 1 Loin, ball-tip, bnls, heavy 5 9,716 225.00 240.21 227.46 185C 1 Loin, sirloin, tri-tip (IM) 14 28,429 310.55 336.79 319.32 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 56,681 900.00 936.00 904.90 191A 4 Loin, butt tender, trimmed 5 6,245 908.81 925.00 912.91 193 4 Flank, flank steak (IM) 20 39,431 356.00 385.50 367.86 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 8,757 106.50 125.00 120.44 121D 4 Plate, Inside Skirt (IM) 36 118,902 343.00 366.00 350.94 121C 4 Plate, Outside Skirt (IM) 17 35,169 494.95 520.00 502.07 121E 6 Outside Skirt, pld (IM) 6 2,165 665.00 755.00 689.73

Cap, Wedge Meat & (IM) Lean 54 215,779 225.00 255.00 235.24

Pectoral Meat 24 51,671 214.50 240.93 222.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 97,022 165.50 188.00 170.54 Ground Beef 75% Ground Beef 81% 30 91,308 190.64 218.75 206.61 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 71,304 254.57 279.50 275.50 Ground Beef Chuck 80% 35 563,882 196.07 225.08 212.19 Ground Beef Round 85% 7 41,980 200.26 228.00 216.08 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% 3 2,800 210.60 222.50 213.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 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 17 296,311 84.50 97.00 88.19 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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