USDA Boxed Beef Cutout Closing Prices for April 30

April 30 (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: 190.40 185.94 Change from prior day: 0.13 (0.11) ------------------------------------------------------------------------------- Choice/Select spread: 4.46

Total Load Count (Cuts, Trimmings, Grids): 153 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.92 253.85 Primal Chuck 157.89 155.74 Primal Round 162.26 161.78 Primal Loin 269.33 259.43 Primal Brisket 129.25 129.20 Primal Short Plate 137.32 140.10 Primal Flank 106.51 103.28 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/27 65 53 8 23 149 190.27 186.05 04/26 90 40 7 25 162 190.74 187.30 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.00 186.58 -------------------------------------------------------------------------------- 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 71.86 loads 2,874,411 pounds Select Cuts 51.50 loads 2,060,191 pounds Trimmings 6.54 loads 261,518 pounds Ground Beef 23.01 load 920,305 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 17 54,066 536.00 565.00 544.70 112A 3 Rib, ribeye, bnls, light 15 32,906 570.00 639.45 589.77 112A 3 Rib, ribeye, bnls, heavy 33 175,892 559.00 608.11 582.41 113C 1 Chuck, semi-bnls, neck/off 7 112,402 196.00 203.12 199.51 114 1 Chuck, shoulder clod 8 37,903 191.06 200.00 196.34 114A 3 Chuck, shoulder clod, trmd 18 89,349 198.73 210.50 207.60 114D 3 Chuck, clod, top blade 11 29,600 248.51 261.33 254.25 114E 3 Chuck, clod, arm roast 7 63,390 219.51 249.66 221.10 114F 5 Chuck, clod tender (IM) 9 7,515 336.50 415.00 351.72 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 145,166 210.79 230.60 219.09 116B 1 Chuck, chuck tender (IM) 20 137,439 208.00 224.00 209.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 148,142 185.00 208.00 187.85 120A 3 Brisket, point/off, bnls 8 11,420 304.95 330.00 309.63 123A 3 Short Plate, short rib 25 56,227 255.00 382.00 329.77 130 4 Chuck, short rib 19 80,705 181.00 235.00 191.21 160 1 Round, bone-in 6 32,169 194.00 211.00 196.98 161 1 Round, boneless 8 16,183 206.50 216.00 209.30

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 217,009 221.67 236.00 227.31 168 1 Round, top inside round 13 80,214 193.20 210.99 197.38 168 3 Round, top inside round 24 129,344 199.00 230.00 204.81 169 5 Round, top inside, denuded 16 108,305 230.00 255.00 243.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 11,693 180.00 208.20 188.94 171B 3 Round, outside round 38 127,342 185.00 236.00 201.59 171C 3 Round, eye of round (IM) 30 49,501 206.00 226.63 216.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 62,066 554.17 605.89 567.73 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,199 506.48 518.20 513.88 180 3 Loin, strip, bnls, 0x1 43 127,426 554.21 611.00 574.21 184 1 Loin, top butt, bnls, heavy 6 3,708 315.00 326.79 316.17 184 3 Loin, top butt, boneless 29 194,659 324.21 344.66 328.41 185A 4 Loin, bottom sirloin, flap 12 44,923 408.80 441.79 427.23 185B 1 Loin, ball-tip, bnls, heavy 9 19,152 216.41 246.58 232.05 185C 1 Loin, sirloin, tri-tip (IM) 8 35,381 298.07 328.00 303.66 185D 4 Loin, tri-tip, pld (IM) 5 16,046 430.11 460.11 431.36 189A 4 Loin, tndrloin, trmd, heavy 33 60,496 915.70 1067.00 945.57 191A 4 Loin, butt tender, trimmed 8 4,607 901.00 970.00 942.89 193 4 Flank, flank steak (IM) 17 39,413 383.17 426.00 394.11 ------------------------------------------------------------------------------- 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 11 24,319 509.00 535.00 521.25 112A 3 Rib, ribeye, bnls, light 9 50,396 520.00 605.00 543.37 112A 3 Rib, ribeye, bnls, heavy 35 144,258 520.32 605.00 553.90 113C 1 Chuck, semi-bnls, neck/off 6 29,399 188.00 204.50 189.21 114 1 Chuck, shoulder clod 12 62,928 191.50 202.60 193.51 114A 3 Chuck, shoulder clod, trmd 14 89,500 200.00 209.50 204.38 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 7,521 332.00 410.00 398.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 221,179 210.00 222.00 214.32 116B 1 Chuck, chuck tender (IM) 8 28,241 205.00 224.75 211.54

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 61,706 185.00 198.00 187.59 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 37,627 250.00 366.00 265.07 130 4 Chuck, short rib 10 134,719 181.00 193.00 184.44 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 13 60,925 223.00 237.00 227.67 168 1 Round, top inside round 19 104,087 193.20 207.00 199.02 168 3 Round, top inside round 8 59,524 199.00 218.00 201.63 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 38,199 195.63 212.60 206.12 171C 3 Round, eye of round (IM) 18 67,526 202.00 224.00 211.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 35,578 490.12 545.00 508.56 175 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 18 45,511 521.45 555.00 539.07 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 18 223,724 322.00 337.89 322.63 185A 4 Loin, bottom sirloin, flap 7 25,116 406.00 445.00 412.67 185B 1 Loin, ball-tip, bnls, heavy 5 2,236 221.03 256.79 232.76 185C 1 Loin, sirloin, tri-tip (IM) 9 34,563 278.07 319.79 294.40 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 27 39,560 909.50 1022.00 935.27 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 5,744 370.00 385.00 375.79 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,017 97.63 125.00 99.63 121D 4 Plate, Inside Skirt (IM) 39 143,392 339.00 373.00 356.05 121C 4 Plate, Outside Skirt (IM) 13 66,323 493.00 536.00 499.18 121E 6 Outside Skirt, pld (IM) 13 47,396 655.00 717.20 657.85

Cap, Wedge Meat & (IM) Lean 26 260,299 226.50 240.50 231.90

Pectoral Meat 26 103,420 216.50 255.00 221.78 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 169,923 165.25 184.11 172.43 Ground Beef 75% 0 0 Ground Beef 81% 31 110,970 200.00 224.00 207.54 Ground Beef 85% Ground Beef 90% Ground Beef 93% 19 116,164 253.44 279.50 257.73 Ground Beef Chuck 80% 21 188,465 211.00 233.00 214.89 Ground Beef Round 85% 10 15,398 219.68 229.00 223.16 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% 11 151,313 204.25 217.00 211.82 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 261,518 86.00 93.00 88.90 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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