USDA Boxed Beef Cutout Midday 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 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: 194.96 187.71 Change from prior day: 0.17 1.49 ------------------------------------------------------------------------------- Choice/Select spread: 7.25

Total Load Count (Cuts, Trimmings, Grids): 72 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 286.14 259.41 Primal Chuck 162.79 161.17 Primal Round 160.68 160.47 Primal Loin 274.12 256.01 Primal Brisket 132.88 133.27 Primal Short Plate 139.89 142.67 Primal Flank 110.63 108.18 -------------------------------------------------------------------------------- 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 25.34 loads 1,013,606 pounds Select Cuts 30.35 loads 1,214,000 pounds Trimmings 0.00 loads 0 pounds Ground Beef 16.16 load 646,443 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 20 64,696 515.00 585.00 572.53 112A 3 Rib, ribeye, bnls, light 3 2,485 605.00 641.00 610.39 112A 3 Rib, ribeye, bnls, heavy 31 46,614 560.00 614.00 586.71 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 19,530 194.50 205.00 197.06 114A 3 Chuck, shoulder clod, trmd 11 72,010 207.00 222.00 209.84 114D 3 Chuck, clod, top blade 11 9,362 278.75 306.00 284.71 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 7,168 384.00 410.00 391.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 44,152 222.92 239.89 230.03 116B 1 Chuck, chuck tender (IM) 14 31,065 202.88 216.00 208.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 27 59,205 190.00 207.89 195.69 120A 3 Brisket, point/off, bnls 11 10,308 336.00 350.00 342.57 123A 3 Short Plate, short rib 9 6,545 401.00 465.00 448.14 130 4 Chuck, short rib 10 20,704 310.00 345.00 323.47 160 1 Round, bone-in 4 10,336 192.00 226.50 213.70 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 27,530 225.00 238.89 230.02 168 1 Round, top inside round 20 91,696 194.50 212.89 198.35 168 3 Round, top inside round 12 18,602 204.00 229.00 211.17 169 5 Round, top inside, denuded 5 1,900 236.00 242.00 237.59

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 116,430 188.00 210.50 199.95 171C 3 Round, eye of round (IM) 25 47,924 204.50 222.05 209.45 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 8,470 585.00 655.00 625.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 14,442 598.00 720.00 656.28 184 1 Loin, top butt, bnls, heavy 7 7,747 310.00 326.00 312.47 184 3 Loin, top butt, boneless 11 35,132 312.00 350.48 325.97 185A 4 Loin, bottom sirloin, flap 8 6,289 408.00 450.00 430.29 185B 1 Loin, ball-tip, bnls, heavy 12 35,492 245.00 260.00 253.43 185C 1 Loin, sirloin, tri-tip (IM) 12 30,740 275.00 320.00 300.38 185D 4 Loin, tri-tip, pld (IM) 10 12,670 365.00 400.00 372.31 189A 4 Loin, tndrloin, trmd, heavy 9 12,652 851.00 951.00 890.48 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 10,084 404.00 450.00 412.14 ------------------------------------------------------------------------------- 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 14 15,641 474.00 510.30 506.25 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 22 45,411 513.00 575.00 526.52 113C 1 Chuck, semi-bnls, neck/off 7 12,153 187.00 215.93 198.69 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 22,519 205.00 215.00 211.98 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 12,631 330.00 388.70 344.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 160,621 222.00 240.93 226.86 116B 1 Chuck, chuck tender (IM) 7 13,239 205.00 213.00 206.78

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 11,276 194.00 200.00 198.38 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 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 0 0 167A 4 Round, knuckle, peeled 6 23,725 222.73 235.00 228.04 168 1 Round, top inside round 4 14,024 195.00 208.00 202.16 168 3 Round, top inside round 5 9,438 202.73 219.00 207.61 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 30,267 192.73 211.00 201.52 171C 3 Round, eye of round (IM) 13 33,999 209.00 215.00 211.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 15,011 519.00 556.00 542.30 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 12,442 491.00 545.00 535.99 184 1 Loin, top butt, bnls, heavy 6 81,437 284.00 293.11 291.51 184 3 Loin, top butt, boneless 12 19,490 291.00 330.00 321.57 185A 4 Loin, bottom sirloin, flap 9 48,569 410.00 440.73 431.45 185B 1 Loin, ball-tip, bnls, heavy 4 10,975 235.00 253.00 238.97 185C 1 Loin, sirloin, tri-tip (IM) 10 72,886 270.00 296.00 277.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 16 26,003 835.00 885.00 870.24 191A 4 Loin, butt tender, trimmed 7 3,865 815.00 873.00 826.31 193 4 Flank, flank steak (IM) 5 8,367 400.00 417.88 403.37 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 164,398 80.00 128.61 87.05 121D 4 Plate, Inside Skirt (IM) 13 47,482 350.00 359.95 353.43 121C 4 Plate, Outside Skirt (IM) 8 14,422 430.00 493.00 468.56 121E 6 Outside Skirt, pld (IM) 3 12,881 575.00 600.00 589.43

Cap, Wedge Meat & (IM) Lean 20 109,733 225.00 248.00 229.02

Pectoral Meat 8 5,526 229.51 238.00 233.96 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 180,066 166.45 184.93 175.61 Ground Beef 75% Ground Beef 81% 15 84,207 185.05 214.00 205.11 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 7 79,839 246.50 278.00 275.53 Ground Beef Chuck 80% 5 65,143 201.15 218.00 205.83 Ground Beef Round 85% 4 3,929 205.45 232.00 214.07 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 7 51,900 194.75 214.00 204.03 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 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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