Breaking News

Japan June Exports Fall 2% Worse Than Economists' Estimate of 1% Increase
Tweet TWEET

USDA Boxed Beef Cutout Midday 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 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: 191.69 188.29 Change from prior day: (0.03) 0.04 ------------------------------------------------------------------------------- Choice/Select spread: 3.40

Total Load Count (Cuts, Trimmings, Grids): 59 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.97 279.67 Primal Chuck 161.99 159.29 Primal Round 162.43 162.27 Primal Loin 261.70 249.40 Primal Brisket 133.75 132.92 Primal Short Plate 138.22 141.31 Primal Flank 110.11 106.98 -------------------------------------------------------------------------------- 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 29.86 loads 1,194,458 pounds Select Cuts 12.00 loads 480,161 pounds Trimmings 0.00 loads 0 pounds Ground Beef 17.02 load 680,724 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 15 16,744 505.00 561.50 533.81 112A 3 Rib, ribeye, bnls, light 4 29,384 585.00 585.00 585.00 112A 3 Rib, ribeye, bnls, heavy 21 39,505 585.00 608.70 589.24 113C 1 Chuck, semi-bnls, neck/off 4 7,919 206.50 215.00 209.37 114 1 Chuck, shoulder clod 4 5,050 194.65 202.00 195.36 114A 3 Chuck, shoulder clod, trmd 19 47,866 196.39 222.00 204.88 114D 3 Chuck, clod, top blade 4 9,699 280.00 293.00 280.11 114E 3 Chuck, clod, arm roast 4 42,032 234.00 256.00 235.21 114F 5 Chuck, clod tender (IM) 5 4,618 375.00 385.79 377.78 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 140,345 229.94 253.61 234.76 116B 1 Chuck, chuck tender (IM) 15 34,749 214.70 232.00 221.44

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 35,729 191.00 212.00 198.52 120A 3 Brisket, point/off, bnls 3 2,896 340.00 360.00 344.57 123A 3 Short Plate, short rib 7 7,555 435.00 488.00 449.80 130 4 Chuck, short rib 9 9,702 315.00 345.00 327.15 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 38,821 220.00 240.00 226.70 168 1 Round, top inside round 15 54,718 194.00 212.00 198.65 168 3 Round, top inside round 26 103,296 200.00 220.89 206.19 169 5 Round, top inside, denuded 4 4,385 227.02 244.73 236.81

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 5,232 206.00 215.00 207.26 171B 3 Round, outside round 24 73,884 198.00 221.00 202.54 171C 3 Round, eye of round (IM) 22 71,074 218.00 242.00 229.71 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 12,373 540.51 561.28 552.07 175 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 3 25,772 530.00 550.21 531.82 184 1 Loin, top butt, bnls, heavy 3 3,480 303.00 309.35 306.75 184 3 Loin, top butt, boneless 18 18,073 314.00 343.00 326.69 185A 4 Loin, bottom sirloin, flap 25 85,102 390.00 441.50 407.91 185B 1 Loin, ball-tip, bnls, heavy 15 32,298 230.00 251.00 238.21 185C 1 Loin, sirloin, tri-tip (IM) 6 5,839 261.00 293.26 269.82 185D 4 Loin, tri-tip, pld (IM) 4 2,842 350.00 369.73 364.30 189A 4 Loin, tndrloin, trmd, heavy 16 30,580 875.00 915.00 883.35 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 7,501 401.00 430.00 410.96 ------------------------------------------------------------------------------- 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 3 4,717 610.00 622.00 619.15 112A 3 Rib, ribeye, bnls, heavy 9 11,791 580.00 608.00 587.52 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 10,116 192.00 206.98 198.20 114A 3 Chuck, shoulder clod, trmd 5 6,180 202.00 211.00 207.48 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 2,787 345.00 375.00 366.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 12 40,619 220.73 240.82 233.50 116B 1 Chuck, chuck tender (IM) 3 11,239 217.36 225.00 220.14

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 124,819 189.00 207.00 195.90 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,017 434.75 440.00 437.96 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 3 6,196 223.80 230.00 227.76 168 1 Round, top inside round 5 15,461 189.00 200.00 198.16 168 3 Round, top inside round 9 25,470 200.00 216.00 208.17 169 5 Round, top inside, denuded 3 1,966 245.00 247.00 246.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 5,340 204.47 220.98 210.91 171C 3 Round, eye of round (IM) 6 16,897 219.94 241.00 228.01 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 1,534 525.00 548.00 534.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 3 10,313 524.75 535.00 526.73 184 1 Loin, top butt, bnls, heavy 3 3,411 275.00 315.00 291.65 184 3 Loin, top butt, boneless 5 3,271 305.00 315.00 312.39 185A 4 Loin, bottom sirloin, flap 4 7,178 408.87 441.00 416.42 185B 1 Loin, ball-tip, bnls, heavy 5 39,719 222.00 235.00 226.79 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 3 2,235 876.00 886.00 880.85 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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) 15 84,143 346.00 375.00 355.27 121C 4 Plate, Outside Skirt (IM) 9 14,276 425.00 484.45 466.70 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 15 107,415 237.00 258.00 247.32

Pectoral Meat 11 41,633 230.00 260.00 243.71 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 120,050 156.00 175.89 160.96 Ground Beef 75% Ground Beef 81% 26 296,286 167.00 195.00 176.00 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 56,269 235.24 266.05 243.73 Ground Beef Chuck 80% 9 33,713 185.00 203.00 193.72 Ground Beef Round 85% 3 6,503 219.15 229.00 220.29 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% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.