USDA Boxed Beef Cutout Closing Prices for April 7

April 7 (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: 227.93 215.99 Change from prior day: (0.81) (1.38) ------------------------------------------------------------------------------- Choice/Select spread: 11.94

Total Load Count (Cuts, Trimmings, Grids): 110 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 322.19 298.09 Primal Chuck 183.01 177.39 Primal Round 201.07 198.64 Primal Loin 310.60 278.01 Primal Brisket 196.28 195.99 Primal Short Plate 166.04 166.04 Primal Flank 134.66 133.41 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/04 82 38 11 35 166 228.74 217.37 04/03 74 54 9 39 175 231.95 221.41 04/02 64 42 7 38 151 233.64 223.66 04/01 54 37 5 23 119 232.54 222.95 03/31 51 27 11 38 126 233.79 225.01 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 232.13 222.08 -------------------------------------------------------------------------------- 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 62.21 loads 2,488,366 pounds Select Cuts 22.67 loads 906,608 pounds Trimmings 2.89 loads 115,548 pounds Ground Beef 22.23 load 889,338 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 55,762 574.31 647.00 583.06 112A 3 Rib, ribeye, bnls, light 14 26,954 610.00 725.00 667.82 112A 3 Rib, ribeye, bnls, heavy 26 120,418 625.00 700.00 660.32 113C 1 Chuck, semi-bnls, neck/off 4 16,396 234.00 241.50 236.79 114 1 Chuck, shoulder clod 4 17,266 217.70 230.00 219.83 114A 3 Chuck, shoulder clod, trmd 19 65,330 227.54 246.81 238.10 114D 3 Chuck, clod, top blade 5 4,733 375.00 428.00 390.65 114E 3 Chuck, clod, arm roast 21 138,902 235.00 274.01 247.61 114F 5 Chuck, clod tender (IM) 17 12,581 440.00 492.00 457.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 262,346 234.00 270.60 250.40 116B 1 Chuck, chuck tender (IM) 15 39,486 252.74 290.00 254.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 76,465 290.00 318.00 303.41 120A 3 Brisket, point/off, bnls 9 14,617 470.60 527.00 484.62 123A 3 Short Plate, short rib 21 18,486 486.00 541.00 511.77 130 4 Chuck, short rib 13 23,582 314.50 350.00 325.19 160 1 Round, bone-in 3 9,568 251.50 261.42 259.28 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 157,849 248.00 276.50 257.42 168 1 Round, top inside round 16 51,810 250.00 293.00 263.80 168 3 Round, top inside round 20 79,130 254.69 305.00 270.36 169 5 Round, top inside, denuded 31 120,934 290.00 338.60 329.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 21,245 213.00 231.50 215.25 171B 3 Round, outside round 46 198,555 224.55 263.01 245.10 171C 3 Round, eye of round (IM) 35 130,508 247.76 299.00 267.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 74,528 592.00 684.50 624.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 71,179 576.00 630.00 579.98 180 3 Loin, strip, bnls, 0x1 28 158,798 640.00 725.00 648.15 184 1 Loin, top butt, bnls, heavy 6 27,114 325.15 355.00 326.88 184 3 Loin, top butt, boneless 26 96,750 328.00 375.00 345.05 185A 4 Loin, bottom sirloin, flap 21 62,542 450.00 521.00 485.44 185B 1 Loin, ball-tip, bnls, heavy 14 48,506 340.00 410.00 381.24 185C 1 Loin, sirloin, tri-tip (IM) 7 3,563 371.00 415.00 388.14 185D 4 Loin, tri-tip, pld (IM) 4 12,968 509.00 540.00 516.63 189A 4 Loin, tndrloin, trmd, heavy 38 55,582 1000.00 1260.00 1090.03 191A 4 Loin, butt tender, trimmed 10 14,456 1004.00 1070.00 1032.42 193 4 Flank, flank steak (IM) 15 17,685 509.50 541.00 518.90 ------------------------------------------------------------------------------- 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 5 6,569 516.00 570.00 553.98 112A 3 Rib, ribeye, bnls, light 9 19,763 540.00 645.00 579.28 112A 3 Rib, ribeye, bnls, heavy 21 36,967 540.00 651.37 585.66 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 4,123 221.00 235.00 222.19 114A 3 Chuck, shoulder clod, trmd 9 22,650 227.54 246.00 233.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 5,511 415.00 446.00 424.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 133,373 232.00 260.00 243.82 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 62,836 298.63 300.50 300.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 76,899 249.06 276.00 255.65 168 1 Round, top inside round 7 32,532 233.00 275.45 251.90 168 3 Round, top inside round 9 35,657 266.91 282.13 272.65 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 43,354 225.96 251.80 230.94 171C 3 Round, eye of round (IM) 14 51,320 256.96 309.00 266.44 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 6,698 471.98 550.00 495.46 175 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 8 3,728 494.50 560.00 519.13 184 1 Loin, top butt, bnls, heavy 7 61,704 310.00 341.37 314.86 184 3 Loin, top butt, boneless 14 41,198 323.31 362.00 329.82 185A 4 Loin, bottom sirloin, flap 3 4,614 457.67 516.50 467.16 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 14 17,370 940.00 1136.00 1007.21 191A 4 Loin, butt tender, trimmed 8 2,489 1015.00 1047.00 1018.31 193 4 Flank, flank steak (IM) 5 9,992 510.00 535.00 514.01 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 1,131 105.00 112.00 106.94 121D 4 Plate, Inside Skirt (IM) 24 38,300 354.00 397.00 367.47 121C 4 Plate, Outside Skirt (IM) 15 18,030 535.00 576.00 553.84 121E 6 Outside Skirt, pld (IM) 9 22,883 730.60 806.00 762.87

Cap, Wedge Meat & (IM) Lean 26 39,046 325.00 373.00 349.23

Pectoral Meat 22 46,093 334.00 380.00 355.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 150,881 176.98 196.00 183.40 Ground Beef 75% Ground Beef 81% 24 281,221 180.00 223.50 196.12 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 37,243 304.50 325.00 312.14 Ground Beef Chuck 80% 18 194,034 207.75 248.00 218.02 Ground Beef Round 85% 4 1,155 267.00 290.00 279.96 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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 79,080 205.15 275.00 238.17 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 5 115,548 102.00 120.00 114.73 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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