USDA Boxed Beef Cutout Closing Prices for April 29

April 29 (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: 194.79 186.22 Change from prior day: 1.90 1.79 ------------------------------------------------------------------------------- Choice/Select spread: 8.57

Total Load Count (Cuts, Trimmings, Grids): 134 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 285.00 257.01 Primal Chuck 161.28 159.56 Primal Round 160.66 159.27 Primal Loin 276.60 254.33 Primal Brisket 131.48 131.42 Primal Short Plate 139.54 142.31 Primal Flank 110.08 108.28 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/26 62 35 14 35 145 192.89 184.43 04/25 101 54 0 24 180 191.54 184.50 04/24 103 45 11 50 209 191.54 184.81 04/23 84 40 13 43 179 191.41 183.78 04/22 70 54 10 29 164 190.78 183.67 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.63 184.24 -------------------------------------------------------------------------------- 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 60.44 loads 2,417,619 pounds Select Cuts 38.25 loads 1,529,981 pounds Trimmings 7.74 loads 309,697 pounds Ground Beef 27.39 load 1,095,525 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 24 61,510 518.62 580.00 529.01 112A 3 Rib, ribeye, bnls, light 11 20,275 582.00 640.00 616.24 112A 3 Rib, ribeye, bnls, heavy 38 262,082 563.00 651.00 605.42 113C 1 Chuck, semi-bnls, neck/off 7 41,392 202.10 211.17 206.49 114 1 Chuck, shoulder clod 5 17,883 194.00 203.00 200.77 114A 3 Chuck, shoulder clod, trmd 13 21,085 190.60 216.00 208.70 114D 3 Chuck, clod, top blade 16 32,100 250.60 300.00 271.40 114E 3 Chuck, clod, arm roast 16 37,667 235.00 257.00 243.55 114F 5 Chuck, clod tender (IM) 8 12,657 375.00 410.00 397.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 199,411 220.00 238.00 225.81 116B 1 Chuck, chuck tender (IM) 16 47,609 203.00 215.00 208.89

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 95,615 190.00 210.70 193.56 120A 3 Brisket, point/off, bnls 20 27,833 328.00 377.00 336.46 123A 3 Short Plate, short rib 28 49,776 401.00 492.00 449.43 130 4 Chuck, short rib 30 88,594 309.00 340.00 313.53 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 206,727 220.00 243.00 225.62 168 1 Round, top inside round 9 11,198 194.00 208.00 199.78 168 3 Round, top inside round 19 62,912 206.00 226.00 211.28 169 5 Round, top inside, denuded 22 80,067 234.00 249.00 239.05

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,346 185.00 200.00 190.53 171B 3 Round, outside round 43 144,105 183.00 220.01 203.34 171C 3 Round, eye of round (IM) 47 176,597 195.00 226.00 208.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 29,278 577.00 662.00 598.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 6,693 508.00 521.00 518.45 180 3 Loin, strip, bnls, 0x1 33 83,778 590.00 721.00 636.29 184 1 Loin, top butt, bnls, heavy 10 7,686 305.50 330.00 310.74 184 3 Loin, top butt, boneless 28 115,918 318.00 354.50 339.21 185A 4 Loin, bottom sirloin, flap 15 49,536 415.11 455.00 435.11 185B 1 Loin, ball-tip, bnls, heavy 16 41,823 240.00 276.00 250.83 185C 1 Loin, sirloin, tri-tip (IM) 16 68,031 268.00 310.00 290.59 185D 4 Loin, tri-tip, pld (IM) 14 11,029 375.00 411.00 389.65 189A 4 Loin, tndrloin, trmd, heavy 34 92,176 851.00 970.00 888.88 191A 4 Loin, butt tender, trimmed 7 6,627 870.94 924.00 888.61 193 4 Flank, flank steak (IM) 25 31,039 404.00 445.00 419.41 ------------------------------------------------------------------------------- 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 10 7,368 479.00 516.00 495.40 112A 3 Rib, ribeye, bnls, light 8 9,625 490.31 560.50 519.06 112A 3 Rib, ribeye, bnls, heavy 33 81,617 489.00 560.00 520.31 113C 1 Chuck, semi-bnls, neck/off 4 13,012 205.00 215.65 207.64 114 1 Chuck, shoulder clod 13 162,252 192.00 203.50 192.54 114A 3 Chuck, shoulder clod, trmd 13 48,108 203.49 213.30 210.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 2,178 330.00 370.00 353.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 138,960 216.00 231.00 224.91 116B 1 Chuck, chuck tender (IM) 5 34,059 203.00 209.00 203.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 24,275 189.75 199.00 193.58 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 8,502 405.00 476.00 452.14 130 4 Chuck, short rib 6 31,937 292.00 340.00 313.83 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 3,238 185.00 209.50 206.83

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 43,495 210.00 235.00 224.86 168 1 Round, top inside round 10 47,555 195.00 207.75 201.20 168 3 Round, top inside round 7 22,181 197.90 211.50 205.28 169 5 Round, top inside, denuded 4 5,202 239.00 253.00 242.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 50,950 184.00 200.00 191.27 171B 3 Round, outside round 8 45,452 192.93 207.80 199.79 171C 3 Round, eye of round (IM) 19 18,107 195.00 218.98 208.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 15,278 521.00 560.00 542.39 175 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 15 15,038 493.90 570.00 545.29 184 1 Loin, top butt, bnls, heavy 5 57,725 290.00 300.00 292.72 184 3 Loin, top butt, boneless 9 24,869 297.00 325.00 314.01 185A 4 Loin, bottom sirloin, flap 9 32,971 402.10 466.50 432.42 185B 1 Loin, ball-tip, bnls, heavy 15 31,458 220.00 251.00 242.72 185C 1 Loin, sirloin, tri-tip (IM) 7 25,640 270.00 274.00 273.05 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 32,865 835.00 875.00 847.20 191A 4 Loin, butt tender, trimmed 5 5,199 815.00 826.00 817.37 193 4 Flank, flank steak (IM) 6 12,690 393.00 435.00 398.92 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 103,758 78.00 118.50 84.46 121D 4 Plate, Inside Skirt (IM) 29 69,692 347.00 377.00 357.91 121C 4 Plate, Outside Skirt (IM) 9 16,549 434.00 462.59 445.59 121E 6 Outside Skirt, pld (IM) 5 23,701 572.00 577.00 574.51

Cap, Wedge Meat & (IM) Lean 27 194,044 220.00 240.00 225.86

Pectoral Meat 21 68,544 226.00 255.50 232.55 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 535,927 162.40 186.08 172.12 Ground Beef 75% Ground Beef 81% 17 58,583 175.00 205.51 184.59 Ground Beef 85% Ground Beef 90% Ground Beef 93% 7 13,592 240.00 270.00 247.58 Ground Beef Chuck 80% 17 117,228 197.08 210.80 202.09 Ground Beef Round 85% 16 114,688 190.41 243.00 218.15 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% Blended Ground Beef 81% 6 46,907 194.10 212.10 209.48 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 11 309,697 97.00 100.00 98.73 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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