USDA Boxed Beef Cutout Midday 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 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: 194.30 185.20 Change from prior day: 1.41 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 9.10

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.98 255.34 Primal Chuck 160.46 157.87 Primal Round 160.36 158.44 Primal Loin 275.96 253.81 Primal Brisket 131.24 131.23 Primal Short Plate 139.09 141.88 Primal Flank 109.97 108.28 -------------------------------------------------------------------------------- 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 37.17 loads 1,486,942 pounds Select Cuts 23.37 loads 934,741 pounds Trimmings 3.79 loads 151,412 pounds Ground Beef 19.75 load 789,833 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 16 54,316 518.62 580.00 528.50 112A 3 Rib, ribeye, bnls, light 10 19,641 582.00 640.00 617.28 112A 3 Rib, ribeye, bnls, heavy 18 214,157 563.00 626.75 605.83 113C 1 Chuck, semi-bnls, neck/off 5 32,652 202.10 211.17 205.87 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 8 9,235 190.60 213.50 205.44 114D 3 Chuck, clod, top blade 9 30,206 250.60 294.75 270.14 114E 3 Chuck, clod, arm roast 13 35,689 235.00 257.00 243.73 114F 5 Chuck, clod tender (IM) 4 4,144 375.00 410.00 382.94 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 79,512 220.00 238.00 224.66 116B 1 Chuck, chuck tender (IM) 8 25,078 203.00 215.00 209.87

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 39,857 190.00 210.70 192.62 120A 3 Brisket, point/off, bnls 10 13,529 328.00 350.00 334.05 123A 3 Short Plate, short rib 16 38,068 401.00 462.47 439.08 130 4 Chuck, short rib 9 33,311 310.00 340.00 312.40 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 84,529 220.00 236.00 226.31 168 1 Round, top inside round 7 9,120 195.00 208.00 200.31 168 3 Round, top inside round 7 20,772 206.00 221.00 207.58 169 5 Round, top inside, denuded 17 70,981 235.62 249.00 238.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 101,487 183.00 220.01 203.49 171C 3 Round, eye of round (IM) 32 84,799 195.00 220.70 207.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 25,808 588.00 644.65 594.23 175 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 19 71,544 590.00 720.00 631.25 184 1 Loin, top butt, bnls, heavy 9 6,395 305.50 330.00 310.89 184 3 Loin, top butt, boneless 20 74,417 318.00 352.00 333.77 185A 4 Loin, bottom sirloin, flap 12 32,198 415.11 450.70 426.35 185B 1 Loin, ball-tip, bnls, heavy 12 41,391 240.00 260.00 250.66 185C 1 Loin, sirloin, tri-tip (IM) 12 47,667 268.00 310.00 292.34 185D 4 Loin, tri-tip, pld (IM) 7 8,757 375.00 405.00 386.80 189A 4 Loin, tndrloin, trmd, heavy 24 49,079 863.00 951.00 892.90 191A 4 Loin, butt tender, trimmed 5 4,386 870.94 915.00 872.97 193 4 Flank, flank steak (IM) 10 12,884 410.00 445.00 423.23 ------------------------------------------------------------------------------- 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 6 5,254 490.31 560.50 514.10 112A 3 Rib, ribeye, bnls, heavy 15 37,019 489.00 554.65 507.88 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 154,708 192.00 203.50 192.36 114A 3 Chuck, shoulder clod, trmd 8 30,150 203.49 210.00 208.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 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 15 109,872 216.00 231.00 224.57 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 19,274 189.75 199.00 192.82 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 12,640 210.00 224.50 222.32 168 1 Round, top inside round 5 18,861 195.00 207.75 200.46 168 3 Round, top inside round 3 15,413 201.45 211.50 206.54 169 5 Round, top inside, denuded 3 3,815 239.00 253.00 240.02

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 4 33,940 199.50 207.80 199.78 171C 3 Round, eye of round (IM) 11 9,169 195.00 215.00 202.64 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 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 3 2,530 496.00 562.00 517.63 184 1 Loin, top butt, bnls, heavy 3 42,804 290.00 300.00 293.32 184 3 Loin, top butt, boneless 6 19,512 310.00 325.00 313.84 185A 4 Loin, bottom sirloin, flap 4 15,457 402.10 430.00 418.88 185B 1 Loin, ball-tip, bnls, heavy 9 14,744 220.00 251.00 241.03 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 21,824 835.00 875.00 848.98 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 10,782 393.00 435.00 398.55 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 103,131 78.00 118.50 84.26 121D 4 Plate, Inside Skirt (IM) 12 33,917 283.00 375.00 350.88 121C 4 Plate, Outside Skirt (IM) 5 12,284 434.00 445.00 442.12 121E 6 Outside Skirt, pld (IM) 3 12,026 572.00 577.00 573.80

Cap, Wedge Meat & (IM) Lean 15 81,846 220.00 235.00 223.28

Pectoral Meat 11 20,112 226.00 245.70 231.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 457,432 162.40 185.00 172.17 Ground Beef 75% Ground Beef 81% 13 30,159 177.10 205.51 185.46 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 10,577 240.00 253.50 241.18 Ground Beef Chuck 80% 15 83,025 197.08 210.80 202.20 Ground Beef Round 85% 11 83,509 190.41 232.00 214.03 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% 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 5 151,412 97.00 100.00 98.48 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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