USDA Boxed Beef Cutout Closing Prices for April 5

April 5 (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: 191.32 187.01 Change from prior day: (0.40) (1.24) ------------------------------------------------------------------------------- Choice/Select spread: 4.31

Total Load Count (Cuts, Trimmings, Grids): 104 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.71 269.73 Primal Chuck 161.05 158.83 Primal Round 162.38 161.74 Primal Loin 261.48 249.68 Primal Brisket 133.76 133.49 Primal Short Plate 138.00 141.09 Primal Flank 110.44 107.59 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/04 60 35 4 45 144 191.72 188.25 04/03 97 55 8 41 200 191.48 188.61 04/02 64 35 5 35 140 191.42 189.22 04/01 68 33 13 29 143 190.53 188.31 03/29 67 31 14 35 147 189.05 188.38 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.84 188.55 -------------------------------------------------------------------------------- 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 49.03 loads 1,961,322 pounds Select Cuts 31.77 loads 1,270,618 pounds Trimmings 0.00 loads 0 pounds Ground Beef 22.97 load 918,861 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 18 20,699 505.00 561.50 533.14 112A 3 Rib, ribeye, bnls, light 9 41,454 585.00 589.00 585.21 112A 3 Rib, ribeye, bnls, heavy 27 45,572 578.76 608.70 588.88 113C 1 Chuck, semi-bnls, neck/off 5 11,277 206.50 215.00 208.51 114 1 Chuck, shoulder clod 8 19,718 193.00 203.00 195.52 114A 3 Chuck, shoulder clod, trmd 33 163,485 196.39 222.00 203.75 114D 3 Chuck, clod, top blade 7 20,403 262.67 293.00 281.45 114E 3 Chuck, clod, arm roast 6 49,741 231.40 257.00 234.83 114F 5 Chuck, clod tender (IM) 6 4,755 375.00 400.00 378.42 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 263,236 228.00 253.61 233.86 116B 1 Chuck, chuck tender (IM) 21 57,398 212.00 232.00 222.11

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 46,829 191.00 215.00 198.68 120A 3 Brisket, point/off, bnls 5 5,692 340.00 360.00 345.30 123A 3 Short Plate, short rib 10 16,991 435.00 488.00 461.39 130 4 Chuck, short rib 13 15,312 315.00 345.00 327.17 160 1 Round, bone-in 161 1 Round, boneless 4 19,413 204.00 208.00 207.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 109,989 214.00 245.00 227.82 168 1 Round, top inside round 23 94,216 190.49 212.00 197.62 168 3 Round, top inside round 35 120,901 200.00 226.00 206.41 169 5 Round, top inside, denuded 7 14,187 227.02 247.00 242.86

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 6,803 198.50 215.00 205.24 171B 3 Round, outside round 37 144,662 198.00 221.00 202.12 171C 3 Round, eye of round (IM) 30 79,418 218.00 246.00 230.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 20,500 515.60 561.28 540.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 4,771 510.00 526.00 510.40 180 3 Loin, strip, bnls, 0x1 14 50,175 530.00 580.00 541.60 184 1 Loin, top butt, bnls, heavy 5 4,643 303.00 309.35 306.47 184 3 Loin, top butt, boneless 27 89,180 313.00 343.00 326.39 185A 4 Loin, bottom sirloin, flap 28 90,747 390.00 441.50 408.34 185B 1 Loin, ball-tip, bnls, heavy 21 48,856 223.00 251.00 236.76 185C 1 Loin, sirloin, tri-tip (IM) 6 5,839 261.00 293.26 269.82 185D 4 Loin, tri-tip, pld (IM) 7 3,197 348.00 382.00 363.94 189A 4 Loin, tndrloin, trmd, heavy 25 44,627 865.00 915.00 882.83 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 19,420 401.00 445.70 422.17 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 11 95,607 524.00 622.00 550.81 112A 3 Rib, ribeye, bnls, heavy 19 32,035 553.76 608.00 578.33 113C 1 Chuck, semi-bnls, neck/off 5 3,909 203.73 211.98 207.17 114 1 Chuck, shoulder clod 10 19,893 192.00 206.98 196.90 114A 3 Chuck, shoulder clod, trmd 10 15,136 199.00 211.00 203.86 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 2,988 325.00 375.00 364.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 104,736 220.73 240.82 230.49 116B 1 Chuck, chuck tender (IM) 5 12,115 214.74 225.00 219.93

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 137,141 189.00 220.70 197.38 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 10,628 434.75 471.00 456.91 130 4 Chuck, short rib 3 4,093 306.00 340.00 326.43 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 22,189 222.00 230.00 224.28 168 1 Round, top inside round 10 38,752 189.00 204.00 197.25 168 3 Round, top inside round 15 41,809 196.00 216.00 205.73 169 5 Round, top inside, denuded 4 4,083 245.00 247.00 246.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 11,819 194.67 204.73 195.63 171B 3 Round, outside round 9 46,915 199.84 220.98 202.26 171C 3 Round, eye of round (IM) 11 31,308 210.00 241.00 224.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 25,969 514.75 548.00 519.15 175 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 8 35,280 501.00 535.00 512.13 184 1 Loin, top butt, bnls, heavy 6 7,712 275.00 315.00 295.05 184 3 Loin, top butt, boneless 10 25,554 305.00 340.00 324.60 185A 4 Loin, bottom sirloin, flap 7 30,766 390.00 441.00 398.03 185B 1 Loin, ball-tip, bnls, heavy 10 51,043 219.00 241.00 227.28 185C 1 Loin, sirloin, tri-tip (IM) 5 1,230 263.00 276.00 270.54 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 7,166 875.00 886.00 878.71 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 5,105 395.74 444.50 428.76 ------------------------------------------------------------------------------- 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) 27 117,505 346.00 375.00 356.00 121C 4 Plate, Outside Skirt (IM) 14 20,949 417.00 484.45 455.93 121E 6 Outside Skirt, pld (IM) 3 8,198 549.75 602.60 594.04

Cap, Wedge Meat & (IM) Lean 34 377,086 237.00 264.20 242.53

Pectoral Meat 21 76,473 229.00 260.00 241.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 180,935 156.00 185.00 160.52 Ground Beef 75% Ground Beef 81% 40 375,585 167.00 195.00 177.04 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 9 63,201 235.24 266.05 245.37 Ground Beef Chuck 80% 10 34,196 185.00 203.00 193.77 Ground Beef Round 85% 7 26,441 213.00 229.00 222.45 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 14,000 196.50 211.60 196.64 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 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 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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