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USDA Boxed Beef Cutout Closing Prices for April 23

April 23 (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: 232.64 220.67 Change from prior day: 1.43 1.05 ------------------------------------------------------------------------------- Choice/Select spread: 11.98

Total Load Count (Cuts, Trimmings, Grids): 152 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 337.36 312.32 Primal Chuck 185.84 182.48 Primal Round 197.06 195.82 Primal Loin 317.73 280.77 Primal Brisket 209.72 209.75 Primal Short Plate 173.68 173.68 Primal Flank 144.54 144.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/22 51 45 5 16 118 231.21 219.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 227.25 216.57 -------------------------------------------------------------------------------- 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 57.45 loads 2,298,048 pounds Select Cuts 45.57 loads 1,822,896 pounds Trimmings 9.89 loads 395,516 pounds Ground Beef 39.21 load 1,568,411 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 55 31,373 600.00 665.50 626.54 112A 3 Rib, ribeye, bnls, light 16 17,214 674.00 720.50 703.18 112A 3 Rib, ribeye, bnls, heavy 137 100,673 650.00 718.00 694.77 113C 1 Chuck, semi-bnls, neck/off 10 17,753 234.50 256.50 236.10 114 1 Chuck, shoulder clod 13 69,142 212.18 235.00 227.98 114A 3 Chuck, shoulder clod, trmd 61 83,681 225.00 256.50 233.07 114D 3 Chuck, clod, top blade 6 17,707 340.00 425.00 359.42 114E 3 Chuck, clod, arm roast 15 124,009 230.00 250.00 234.63 114F 5 Chuck, clod tender (IM) 9 5,544 490.00 505.00 492.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 129 202,660 248.00 277.00 262.80 116B 1 Chuck, chuck tender (IM) 40 39,221 233.93 261.00 241.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 127 217,848 293.00 336.50 321.43 120A 3 Brisket, point/off, bnls 18 10,641 523.00 550.00 539.46 123A 3 Short Plate, short rib 40 47,112 475.00 531.00 507.71 130 4 Chuck, short rib 41 36,428 320.00 340.00 332.56 160 1 Round, bone-in 3 4,379 242.00 248.50 242.78 161 1 Round, boneless 3 4,894 241.00 255.00 241.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 118 177,102 235.00 268.22 247.63 168 1 Round, top inside round 74 111,118 250.96 276.50 263.58 168 3 Round, top inside round 32 166,356 263.41 286.50 272.14 169 5 Round, top inside, denuded 15 20,367 306.00 332.50 323.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,076 219.85 229.00 222.12 171B 3 Round, outside round 76 157,601 223.83 251.80 238.16 171C 3 Round, eye of round (IM) 91 118,214 230.00 263.75 245.73 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 42,732 590.00 665.00 617.50 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 9,428 612.00 615.00 612.34 180 3 Loin, strip, bnls, 0x1 83 65,272 601.00 685.00 641.10 184 1 Loin, top butt, bnls, heavy 25 16,659 328.00 359.70 351.66 184 3 Loin, top butt, boneless 69 60,558 361.00 401.50 373.15 185A 4 Loin, bottom sirloin, flap 62 55,485 515.00 566.50 525.49 185B 1 Loin, ball-tip, bnls, heavy 28 36,243 317.00 368.70 334.84 185C 1 Loin, sirloin, tri-tip (IM) 15 7,167 385.00 426.50 406.24 185D 4 Loin, tri-tip, pld (IM) 31 9,066 508.50 551.50 525.15 189A 4 Loin, tndrloin, trmd, heavy 108 64,439 1013.00 1215.00 1071.97 191A 4 Loin, butt tender, trimmed 5 4,267 965.00 1060.00 985.61 193 4 Flank, flank steak (IM) 21 19,089 529.00 559.00 547.75 ------------------------------------------------------------------------------- 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 23 35,490 530.00 577.50 545.64 112A 3 Rib, ribeye, bnls, light 24 40,123 600.00 651.50 638.73 112A 3 Rib, ribeye, bnls, heavy 24 37,133 600.00 655.00 627.82 113C 1 Chuck, semi-bnls, neck/off 9 16,078 230.00 245.00 235.94 114 1 Chuck, shoulder clod 10 12,475 214.00 245.00 220.57 114A 3 Chuck, shoulder clod, trmd 27 105,025 220.00 260.00 228.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 18 13,443 435.00 450.00 441.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 363,449 247.00 276.73 258.14 116B 1 Chuck, chuck tender (IM) 29 41,646 235.32 261.00 241.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 53,168 314.00 332.00 320.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 16,053 450.00 510.00 465.09 130 4 Chuck, short rib 16 14,700 320.00 340.00 327.74 160 1 Round, bone-in 161 1 Round, boneless 5 13,829 248.50 258.50 250.22

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 92,397 238.00 255.00 243.03 168 1 Round, top inside round 20 44,102 247.00 275.00 259.22 168 3 Round, top inside round 14 74,213 260.02 295.00 266.05 169 5 Round, top inside, denuded 9 13,139 298.00 340.00 319.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 26 67,532 231.23 248.22 240.50 171C 3 Round, eye of round (IM) 23 33,154 237.00 266.00 248.92 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 26,556 493.96 565.00 536.65 175 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 26 58,895 513.00 580.00 540.87 184 1 Loin, top butt, bnls, heavy 34 78,435 299.00 316.00 304.04 184 3 Loin, top butt, boneless 31 65,979 305.52 350.00 320.42 185A 4 Loin, bottom sirloin, flap 10 23,236 489.00 550.00 502.23 185B 1 Loin, ball-tip, bnls, heavy 14 100,058 292.00 339.65 310.95 185C 1 Loin, sirloin, tri-tip (IM) 22 60,441 359.85 400.00 373.59 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 28 61,613 967.01 1151.50 1023.04 191A 4 Loin, butt tender, trimmed 10 7,545 965.00 1042.00 1001.62 193 4 Flank, flank steak (IM) 6 4,032 538.00 551.76 545.75 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 22,485 94.50 115.00 108.02 121D 4 Plate, Inside Skirt (IM) 15 22,211 382.00 404.80 388.43 121C 4 Plate, Outside Skirt (IM) 10 7,697 550.00 603.00 581.02 121E 6 Outside Skirt, pld (IM) 10 24,095 770.00 860.05 798.67

Cap, Wedge Meat & (IM) Lean 29 58,049 345.75 369.00 351.62

Pectoral Meat 33 63,277 330.00 392.00 342.27 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 62 249,242 187.00 223.06 198.50 Ground Beef 75% Ground Beef 81% 69 361,868 196.15 230.00 208.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 82,209 289.50 315.00 308.93 Ground Beef Chuck 80% 47 236,899 203.36 250.00 223.68 Ground Beef Round 85% 38 134,633 276.11 295.00 285.45 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% 16 67,980 184.00 225.90 195.19 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 15 395,516 128.00 140.00 133.90 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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