USDA Boxed Beef Cutout Midday 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 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: 190.26 185.66 Change from prior day: (0.01) (0.39) ------------------------------------------------------------------------------- Choice/Select spread: 4.60

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.07 250.31 Primal Chuck 157.91 156.61 Primal Round 161.77 161.65 Primal Loin 268.44 259.16 Primal Brisket 131.74 131.15 Primal Short Plate 135.97 138.30 Primal Flank 106.36 102.72 -------------------------------------------------------------------------------- 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 45.60 loads 1,823,852 pounds Select Cuts 29.68 loads 1,187,265 pounds Trimmings 0.00 loads 0 pounds Ground Beef 18.90 load 756,115 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 14 46,063 536.00 565.00 543.19 112A 3 Rib, ribeye, bnls, light 8 7,953 596.48 639.45 627.68 112A 3 Rib, ribeye, bnls, heavy 18 125,997 575.00 608.11 587.17 113C 1 Chuck, semi-bnls, neck/off 7 112,402 196.00 203.12 199.51 114 1 Chuck, shoulder clod 4 19,490 194.00 198.00 194.92 114A 3 Chuck, shoulder clod, trmd 5 20,398 205.87 210.50 206.56 114D 3 Chuck, clod, top blade 7 23,657 251.50 256.00 254.58 114E 3 Chuck, clod, arm roast 3 7,564 223.00 249.66 227.99 114F 5 Chuck, clod tender (IM) 6 3,991 343.00 415.00 363.89 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 77,236 210.79 222.00 216.52 116B 1 Chuck, chuck tender (IM) 15 113,819 208.00 224.00 208.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 14,651 188.69 200.00 194.89 120A 3 Brisket, point/off, bnls 4 3,643 308.00 325.21 315.48 123A 3 Short Plate, short rib 16 45,675 255.00 360.05 322.88 130 4 Chuck, short rib 8 55,767 181.00 235.00 186.30 160 1 Round, bone-in 161 1 Round, boneless 3 3,073 207.63 216.00 209.56

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 127,712 224.00 235.00 226.57 168 1 Round, top inside round 10 71,586 193.20 210.99 196.39 168 3 Round, top inside round 9 91,680 199.00 218.50 201.57 169 5 Round, top inside, denuded 12 64,844 230.00 246.00 242.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 11,571 180.00 208.20 188.81 171B 3 Round, outside round 23 102,213 192.75 214.00 199.14 171C 3 Round, eye of round (IM) 20 33,338 208.00 222.00 216.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 26 97,446 554.21 605.00 570.52 184 1 Loin, top butt, bnls, heavy 5 3,636 315.00 321.00 315.96 184 3 Loin, top butt, boneless 22 189,784 324.21 344.66 328.19 185A 4 Loin, bottom sirloin, flap 6 11,088 415.70 434.00 425.13 185B 1 Loin, ball-tip, bnls, heavy 7 16,874 228.00 239.21 230.33 185C 1 Loin, sirloin, tri-tip (IM) 6 14,886 298.07 328.00 302.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 52,599 915.70 991.00 934.18 191A 4 Loin, butt tender, trimmed 6 2,188 901.00 970.00 914.32 193 4 Flank, flank steak (IM) 4 2,760 392.48 426.00 405.27 ------------------------------------------------------------------------------- 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 6 8,051 509.00 535.00 515.52 112A 3 Rib, ribeye, bnls, light 4 41,028 520.00 581.00 530.80 112A 3 Rib, ribeye, bnls, heavy 15 73,299 520.32 576.00 537.56 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 9,845 193.00 202.60 198.42 114A 3 Chuck, shoulder clod, trmd 8 36,769 206.00 209.50 207.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 6,929 395.00 410.00 404.61 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 162,582 210.00 220.50 214.38 116B 1 Chuck, chuck tender (IM) 4 18,722 205.00 220.00 209.91

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 12,236 188.00 198.00 191.51 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 33,195 250.00 355.00 258.14 130 4 Chuck, short rib 5 125,497 181.00 186.00 183.94 160 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 7 36,459 227.00 236.00 227.32 168 1 Round, top inside round 8 63,139 193.20 206.45 197.31 168 3 Round, top inside round 5 57,165 199.00 218.00 201.46 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 4 9,106 195.63 212.60 197.88 171C 3 Round, eye of round (IM) 3 2,361 212.00 215.00 213.80 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 1,643 539.00 545.00 543.51 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 3,542 525.00 549.87 534.61 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 11 164,967 322.00 336.79 322.42 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 17,123 278.07 314.00 280.79 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 17,200 909.50 950.00 924.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- 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) 26 99,311 339.00 370.00 352.25 121C 4 Plate, Outside Skirt (IM) 10 61,671 493.00 515.00 497.48 121E 6 Outside Skirt, pld (IM) 7 27,810 655.00 696.00 657.25

Cap, Wedge Meat & (IM) Lean 19 201,850 226.50 240.50 232.08

Pectoral Meat 12 61,548 216.50 247.00 221.06 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 148,871 165.25 184.11 171.85 Ground Beef 75% 0 0 Ground Beef 81% 15 57,917 200.00 224.00 203.44 Ground Beef 85% Ground Beef 90% Ground Beef 93% 13 110,420 253.44 279.50 257.23 Ground Beef Chuck 80% 16 168,621 211.00 222.60 214.12 Ground Beef Round 85% 6 7,287 223.00 229.00 225.62 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% 7 141,630 204.25 217.00 211.81 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 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.

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