USDA Boxed Beef Cutout Closing Prices for April 22

April 22 (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: 231.21 219.62 Change from prior day: 2.15 1.55 ------------------------------------------------------------------------------- Choice/Select spread: 11.58

Total Load Count (Cuts, Trimmings, Grids): 118 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 336.03 306.99 Primal Chuck 185.13 182.25 Primal Round 195.99 193.59 Primal Loin 314.23 282.01 Primal Brisket 207.73 206.87 Primal Short Plate 174.49 174.48 Primal Flank 143.07 143.57 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/21 64 54 4 30 151 229.06 218.07 04/18 66 56 5 20 147 226.35 215.23 04/17 85 47 18 35 185 225.88 215.43 04/16 99 58 3 49 209 223.75 214.47 04/15 94 51 14 21 181 222.86 213.14 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 225.58 215.27 -------------------------------------------------------------------------------- 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 51.07 loads 2,042,715 pounds Select Cuts 45.12 loads 1,804,811 pounds Trimmings 5.21 loads 208,493 pounds Ground Beef 16.41 load 656,489 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 28 26,819 600.00 652.00 624.40 112A 3 Rib, ribeye, bnls, light 14 16,674 657.00 720.00 697.33 112A 3 Rib, ribeye, bnls, heavy 50 96,643 644.92 727.00 672.46 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 66,792 211.00 235.00 218.16 114A 3 Chuck, shoulder clod, trmd 22 110,694 225.00 246.76 230.05 114D 3 Chuck, clod, top blade 16 32,527 340.00 425.00 367.84 114E 3 Chuck, clod, arm roast 8 45,290 235.00 276.55 239.03 114F 5 Chuck, clod tender (IM) 8 5,324 444.00 490.55 463.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 195,050 249.00 286.00 262.34 116B 1 Chuck, chuck tender (IM) 21 49,140 234.47 261.86 239.41

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 117,893 309.00 340.00 317.74 120A 3 Brisket, point/off, bnls 16 3,220 532.00 552.00 546.41 123A 3 Short Plate, short rib 13 23,654 473.00 516.00 493.20 130 4 Chuck, short rib 17 36,222 324.75 370.00 330.63 160 1 Round, bone-in 161 1 Round, boneless 4 5,596 247.00 283.42 252.50

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 148,797 241.00 282.00 249.84 168 1 Round, top inside round 16 92,333 247.00 275.00 257.23 168 3 Round, top inside round 15 100,012 260.00 286.00 272.39 169 5 Round, top inside, denuded 14 13,847 306.00 348.00 316.66

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 5,864 211.00 226.50 219.65 171B 3 Round, outside round 16 58,532 229.93 250.00 241.37 171C 3 Round, eye of round (IM) 39 81,585 229.00 277.00 242.72 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 28,217 580.00 651.00 602.48 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 17,776 545.00 626.00 573.72 180 3 Loin, strip, bnls, 0x1 36 119,826 571.24 682.00 601.66 184 1 Loin, top butt, bnls, heavy 5 5,275 330.00 350.00 338.43 184 3 Loin, top butt, boneless 13 7,843 347.00 380.00 363.77 185A 4 Loin, bottom sirloin, flap 21 40,090 510.00 561.00 529.29 185B 1 Loin, ball-tip, bnls, heavy 8 33,956 326.00 360.00 347.87 185C 1 Loin, sirloin, tri-tip (IM) 15 32,649 381.00 426.50 390.44 185D 4 Loin, tri-tip, pld (IM) 11 9,985 500.50 564.00 516.06 189A 4 Loin, tndrloin, trmd, heavy 18 116,386 991.00 1106.00 1061.79 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 26 13,903 510.00 554.00 534.27 ------------------------------------------------------------------------------- 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 11 38,090 524.50 576.00 529.17 112A 3 Rib, ribeye, bnls, light 13 48,142 576.00 652.00 601.94 112A 3 Rib, ribeye, bnls, heavy 26 56,748 581.91 651.00 605.70 113C 1 Chuck, semi-bnls, neck/off 4 9,084 227.95 245.00 230.36 114 1 Chuck, shoulder clod 7 35,809 213.00 231.00 215.84 114A 3 Chuck, shoulder clod, trmd 11 44,790 221.75 246.00 225.94 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 1,416 441.00 454.00 446.17 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 203,789 245.00 275.00 257.65 116B 1 Chuck, chuck tender (IM) 12 24,078 236.93 251.76 242.54

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 15,972 312.00 325.00 318.01 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,158 476.12 501.86 495.19 130 4 Chuck, short rib 5 8,269 314.93 340.00 328.64 160 1 Round, bone-in 161 1 Round, boneless 3 2,748 252.75 253.00 252.87

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 19 103,462 243.00 270.00 248.54 168 1 Round, top inside round 7 17,576 251.47 267.12 256.81 168 3 Round, top inside round 9 32,870 259.00 277.12 264.51 169 5 Round, top inside, denuded 3 6,840 319.12 325.00 320.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 15 122,606 229.93 245.00 236.97 171C 3 Round, eye of round (IM) 16 35,163 233.00 260.00 241.39 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 40,792 469.45 560.00 500.07 175 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 22 30,390 499.50 550.00 525.54 184 1 Loin, top butt, bnls, heavy 14 195,002 290.00 336.02 295.18 184 3 Loin, top butt, boneless 29 233,662 290.00 350.00 298.16 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 10 86,985 314.00 331.14 318.00 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 27 57,545 990.00 1176.00 1013.07 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 24,223 90.00 127.22 90.40 121D 4 Plate, Inside Skirt (IM) 27 22,236 348.00 413.00 387.99 121C 4 Plate, Outside Skirt (IM) 23 29,359 520.00 601.00 551.72 121E 6 Outside Skirt, pld (IM) 10 19,223 765.00 820.00 784.05

Cap, Wedge Meat & (IM) Lean 29 123,164 341.00 371.00 347.93

Pectoral Meat 21 205,549 329.00 360.00 343.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 94,076 175.40 217.74 192.55 Ground Beef 75% Ground Beef 81% 18 90,311 194.00 240.00 202.30 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 6 2,990 309.96 314.50 313.82 Ground Beef Chuck 80% 8 73,959 202.00 229.00 215.79 Ground Beef Round 85% 3 4,855 270.00 295.00 287.58 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% 34 104,140 191.15 231.75 206.69 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 9 206,753 123.80 138.00 130.42 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.

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.