USDA Boxed Beef Cutout Closing 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 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: 196.39 188.04 Change from prior day: 1.60 1.82 ------------------------------------------------------------------------------- Choice/Select spread: 8.35

Total Load Count (Cuts, Trimmings, Grids): 160 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.65 260.62 Primal Chuck 162.74 160.84 Primal Round 160.92 160.48 Primal Loin 280.46 257.40 Primal Brisket 132.93 133.35 Primal Short Plate 139.82 142.63 Primal Flank 110.53 108.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/29 60 38 8 27 134 194.79 186.22 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 192.43 184.75 -------------------------------------------------------------------------------- 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 60.69 loads 2,427,600 pounds Select Cuts 63.47 loads 2,538,880 pounds Trimmings 5.52 loads 220,945 pounds Ground Beef 29.82 load 1,192,968 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 27 80,801 515.00 585.00 565.50 112A 3 Rib, ribeye, bnls, light 13 98,300 594.00 675.00 618.69 112A 3 Rib, ribeye, bnls, heavy 62 174,220 560.00 646.00 610.48 113C 1 Chuck, semi-bnls, neck/off 4 40,898 187.00 213.00 188.98 114 1 Chuck, shoulder clod 8 26,140 194.50 205.00 198.31 114A 3 Chuck, shoulder clod, trmd 20 115,339 207.00 222.00 210.99 114D 3 Chuck, clod, top blade 18 16,564 278.75 306.00 286.46 114E 3 Chuck, clod, arm roast 4 29,370 235.00 260.00 239.65 114F 5 Chuck, clod tender (IM) 14 16,454 374.98 410.00 388.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 93,810 222.25 239.89 229.00 116B 1 Chuck, chuck tender (IM) 26 52,797 202.88 227.60 208.87

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 53 247,482 190.00 210.00 195.03 120A 3 Brisket, point/off, bnls 20 19,670 329.50 350.00 342.40 123A 3 Short Plate, short rib 16 16,283 401.00 493.00 457.14 130 4 Chuck, short rib 19 58,087 300.00 346.06 319.81 160 1 Round, bone-in 7 15,302 189.00 226.50 206.37 161 1 Round, boneless 4 2,280 206.00 235.00 211.72

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 38 154,489 220.00 247.00 227.03 168 1 Round, top inside round 27 163,552 194.50 212.89 200.00 168 3 Round, top inside round 32 152,250 201.50 229.00 212.82 169 5 Round, top inside, denuded 13 12,167 235.00 248.00 238.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 4,648 186.50 200.00 192.35 171B 3 Round, outside round 40 206,305 188.00 211.00 200.02 171C 3 Round, eye of round (IM) 43 71,805 204.50 235.00 210.42 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 11,443 584.97 660.00 629.75 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 33 65,186 598.00 720.00 687.34 184 1 Loin, top butt, bnls, heavy 9 8,590 310.00 341.06 315.24 184 3 Loin, top butt, boneless 20 51,397 312.00 357.00 329.80 185A 4 Loin, bottom sirloin, flap 25 59,065 408.00 473.50 444.62 185B 1 Loin, ball-tip, bnls, heavy 26 137,145 234.00 262.00 253.07 185C 1 Loin, sirloin, tri-tip (IM) 16 36,624 275.00 320.00 299.16 185D 4 Loin, tri-tip, pld (IM) 11 15,397 365.00 416.50 380.13 189A 4 Loin, tndrloin, trmd, heavy 18 24,370 851.00 1031.00 929.79 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 10,185 404.00 450.00 412.38 ------------------------------------------------------------------------------- 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 26 33,137 474.00 526.00 503.93 112A 3 Rib, ribeye, bnls, light 7 27,426 504.59 570.00 523.67 112A 3 Rib, ribeye, bnls, heavy 38 76,530 510.00 575.00 532.11 113C 1 Chuck, semi-bnls, neck/off 15 29,951 187.00 215.93 203.58 114 1 Chuck, shoulder clod 5 38,584 197.00 215.00 198.53 114A 3 Chuck, shoulder clod, trmd 21 59,326 197.50 230.00 211.94 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 18 23,697 329.75 399.50 342.86 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 255,176 221.50 240.93 226.68 116B 1 Chuck, chuck tender (IM) 13 70,398 201.00 213.00 203.97

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 21 187,062 192.97 200.00 195.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 7,879 346.38 400.00 361.88 130 4 Chuck, short rib 6 6,492 308.00 320.00 310.18 160 1 Round, bone-in 161 1 Round, boneless 4 3,486 205.75 209.00 206.90

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 27,314 221.50 240.00 228.19 168 1 Round, top inside round 17 129,885 195.00 208.00 200.26 168 3 Round, top inside round 13 22,996 202.73 225.00 211.71 169 5 Round, top inside, denuded 4 4,454 235.00 245.50 240.59

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 8,717 190.00 205.00 192.35 171B 3 Round, outside round 30 108,338 184.00 211.00 200.64 171C 3 Round, eye of round (IM) 18 38,253 209.00 225.00 211.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 25,051 519.00 556.00 536.84 175 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 20 32,789 491.00 580.00 539.92 184 1 Loin, top butt, bnls, heavy 11 218,022 284.00 296.00 292.09 184 3 Loin, top butt, boneless 29 40,604 291.00 330.00 318.07 185A 4 Loin, bottom sirloin, flap 11 75,771 410.00 455.00 439.90 185B 1 Loin, ball-tip, bnls, heavy 18 51,930 232.50 266.60 240.02 185C 1 Loin, sirloin, tri-tip (IM) 14 97,778 270.00 297.00 277.39 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 31 40,472 835.00 1002.00 886.37 191A 4 Loin, butt tender, trimmed 12 6,434 815.00 873.00 827.58 193 4 Flank, flank steak (IM) 10 10,825 385.00 423.50 404.44 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 27 425,921 80.00 128.61 92.62 121D 4 Plate, Inside Skirt (IM) 24 62,317 344.00 375.00 354.96 121C 4 Plate, Outside Skirt (IM) 11 17,500 430.00 493.00 466.97 121E 6 Outside Skirt, pld (IM) 9 21,488 575.00 705.60 604.52

Cap, Wedge Meat & (IM) Lean 32 138,607 212.00 248.00 228.72

Pectoral Meat 16 26,702 212.00 238.00 227.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 376,763 160.50 189.00 177.58 Ground Beef 75% Ground Beef 81% 28 197,258 183.14 215.01 193.93 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 21 121,756 246.50 285.89 271.03 Ground Beef Chuck 80% 13 155,188 200.50 218.00 203.56 Ground Beef Round 85% 12 39,560 205.45 244.00 218.13 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% 9 57,180 194.75 214.00 203.31 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 206,725 95.61 102.00 97.85 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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