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USDA Boxed Beef Cutout Midday 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 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: 191.07 187.47 Change from prior day: 0.58 0.13 ------------------------------------------------------------------------------- Choice/Select spread: 3.60

Total Load Count (Cuts, Trimmings, Grids): 104 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.53 262.03 Primal Chuck 159.19 156.67 Primal Round 162.21 161.60 Primal Loin 269.12 261.88 Primal Brisket 132.32 129.26 Primal Short Plate 135.76 138.21 Primal Flank 106.55 102.57 -------------------------------------------------------------------------------- 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 55.53 loads 2,221,009 pounds Select Cuts 22.08 loads 883,351 pounds Trimmings 5.41 loads 216,588 pounds Ground Beef 20.80 load 832,143 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 33 22,033 530.00 565.00 542.71 112A 3 Rib, ribeye, bnls, light 8 4,632 586.50 630.00 612.76 112A 3 Rib, ribeye, bnls, heavy 71 158,980 569.81 620.00 594.66 113C 1 Chuck, semi-bnls, neck/off 8 20,174 192.00 200.00 194.90 114 1 Chuck, shoulder clod 9 44,034 190.50 201.50 191.44 114A 3 Chuck, shoulder clod, trmd 27 121,655 201.79 212.00 206.29 114D 3 Chuck, clod, top blade 6 17,870 247.00 273.21 249.84 114E 3 Chuck, clod, arm roast 8 24,229 209.63 255.00 220.66 114F 5 Chuck, clod tender (IM) 13 14,374 335.00 410.00 360.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 178,134 211.79 223.00 217.89 116B 1 Chuck, chuck tender (IM) 28 24,796 210.79 229.00 219.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 97,677 185.79 205.00 200.96 120A 3 Brisket, point/off, bnls 8 14,959 304.93 325.00 314.64 123A 3 Short Plate, short rib 32 21,927 299.50 368.00 347.16 130 4 Chuck, short rib 38 274,707 180.00 221.00 184.55 160 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 50 112,882 221.00 230.50 225.13 168 1 Round, top inside round 37 75,338 195.00 206.00 202.40 168 3 Round, top inside round 14 82,447 200.79 219.50 209.54 169 5 Round, top inside, denuded 10 31,448 239.87 251.89 242.86

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 2,633 199.00 211.25 206.62 171B 3 Round, outside round 46 166,261 197.89 213.50 202.81 171C 3 Round, eye of round (IM) 33 33,942 210.00 227.00 215.00 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 13,300 560.79 586.00 565.03 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 3,269 485.75 516.00 498.11 180 3 Loin, strip, bnls, 0x1 49 128,045 557.89 606.00 566.69 184 1 Loin, top butt, bnls, heavy 28 14,063 304.21 320.21 314.54 184 3 Loin, top butt, boneless 33 93,416 308.00 347.00 328.31 185A 4 Loin, bottom sirloin, flap 25 32,128 410.00 446.00 429.17 185B 1 Loin, ball-tip, bnls, heavy 20 27,857 199.00 246.00 231.87 185C 1 Loin, sirloin, tri-tip (IM) 22 34,621 310.00 349.00 324.63 185D 4 Loin, tri-tip, pld (IM) 18 10,039 432.00 455.79 442.28 189A 4 Loin, tndrloin, trmd, heavy 48 132,326 923.00 980.00 932.16 191A 4 Loin, butt tender, trimmed 6 4,463 890.00 979.75 920.51 193 4 Flank, flank steak (IM) 13 24,306 372.00 406.00 393.99 ------------------------------------------------------------------------------- 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 8 22,189 515.25 537.50 525.07 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 18 38,291 564.00 605.00 568.35 113C 1 Chuck, semi-bnls, neck/off 8 37,915 190.50 203.00 200.35 114 1 Chuck, shoulder clod 8 10,864 185.79 201.50 189.81 114A 3 Chuck, shoulder clod, trmd 11 43,013 200.00 209.00 203.36 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 1,974 332.00 410.00 388.71 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 20 110,209 215.00 227.00 218.73 116B 1 Chuck, chuck tender (IM) 6 5,465 211.10 226.50 220.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 10,977 187.97 196.79 192.61 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 42,770 183.00 220.79 188.62 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 9 38,580 220.79 235.00 225.74 168 1 Round, top inside round 7 33,905 190.79 208.25 195.24 168 3 Round, top inside round 7 18,891 210.25 219.00 213.73 169 5 Round, top inside, denuded 3 2,151 240.79 256.25 248.03

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 3,484 199.50 210.00 208.25 171B 3 Round, outside round 15 51,783 195.79 211.00 202.29 171C 3 Round, eye of round (IM) 10 14,025 197.34 221.79 207.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 9,582 525.00 546.79 532.01 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 9 15,060 521.00 545.00 525.70 184 1 Loin, top butt, bnls, heavy 4 3,440 310.00 315.00 311.01 184 3 Loin, top butt, boneless 6 5,585 319.00 331.50 329.13 185A 4 Loin, bottom sirloin, flap 5 4,032 430.00 450.00 431.84 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 10 27,749 310.55 336.79 319.25 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 10 22,926 903.90 936.00 909.18 191A 4 Loin, butt tender, trimmed 5 6,245 908.81 925.00 912.91 193 4 Flank, flank steak (IM) 13 32,222 356.00 385.50 367.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 7,535 111.63 125.00 122.50 121D 4 Plate, Inside Skirt (IM) 24 101,861 343.00 366.00 349.83 121C 4 Plate, Outside Skirt (IM) 13 26,992 495.00 515.00 503.63 121E 6 Outside Skirt, pld (IM) 6 2,165 665.00 755.00 689.73

Cap, Wedge Meat & (IM) Lean 32 157,429 225.00 242.00 234.63

Pectoral Meat 13 22,218 222.29 236.00 227.03 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 79,964 170.00 183.00 172.44 Ground Beef 75% Ground Beef 81% 22 49,765 190.64 217.25 206.43 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 69,390 254.57 279.50 275.56 Ground Beef Chuck 80% 26 469,744 196.07 225.08 212.03 Ground Beef Round 85% 6 38,968 200.26 225.25 215.15 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% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 10 216,588 85.00 97.00 88.61 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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