USDA Boxed Beef Cutout Midday 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 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: 232.35 220.90 Change from prior day: 1.14 1.28 ------------------------------------------------------------------------------- Choice/Select spread: 11.45

Total Load Count (Cuts, Trimmings, Grids): 92 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.71 311.01 Primal Chuck 185.94 183.38 Primal Round 197.04 196.22 Primal Loin 316.78 280.66 Primal Brisket 209.73 209.37 Primal Short Plate 174.86 174.86 Primal Flank 144.24 144.45 -------------------------------------------------------------------------------- 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 36.10 loads 1,443,886 pounds Select Cuts 23.83 loads 953,255 pounds Trimmings 4.41 loads 176,594 pounds Ground Beef 27.53 load 1,101,127 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 18 19,010 600.00 651.50 627.70 112A 3 Rib, ribeye, bnls, light 11 14,582 674.00 720.50 704.16 112A 3 Rib, ribeye, bnls, heavy 39 54,319 650.00 716.00 694.96 113C 1 Chuck, semi-bnls, neck/off 8 13,101 235.00 246.50 236.57 114 1 Chuck, shoulder clod 10 49,345 212.18 235.00 230.92 114A 3 Chuck, shoulder clod, trmd 23 53,914 229.78 251.00 233.66 114D 3 Chuck, clod, top blade 5 11,849 349.28 425.00 369.02 114E 3 Chuck, clod, arm roast 13 121,769 230.00 250.00 234.53 114F 5 Chuck, clod tender (IM) 6 3,954 490.00 505.00 491.47 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 114,377 248.00 276.73 263.12 116B 1 Chuck, chuck tender (IM) 14 25,189 233.93 248.00 239.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 160,949 293.00 336.50 322.23 120A 3 Brisket, point/off, bnls 15 10,156 523.00 550.00 538.96 123A 3 Short Plate, short rib 13 21,758 485.00 520.00 507.42 130 4 Chuck, short rib 11 23,580 320.00 340.00 333.77 160 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 36 81,543 235.00 259.00 245.99 168 1 Round, top inside round 20 46,253 254.00 275.00 267.18 168 3 Round, top inside round 24 116,260 263.41 283.75 270.80 169 5 Round, top inside, denuded 12 15,161 306.00 329.00 321.59

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 36 97,306 223.83 251.80 238.60 171C 3 Round, eye of round (IM) 39 88,589 230.00 266.50 244.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 30,013 600.00 640.00 622.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,114 612.00 612.00 612.00 180 3 Loin, strip, bnls, 0x1 20 10,232 654.00 683.75 671.40 184 1 Loin, top butt, bnls, heavy 11 9,286 353.75 355.00 354.93 184 3 Loin, top butt, boneless 16 26,051 364.00 396.00 373.77 185A 4 Loin, bottom sirloin, flap 26 39,150 515.00 566.50 525.35 185B 1 Loin, ball-tip, bnls, heavy 12 13,828 325.00 367.00 346.44 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 7 3,639 508.50 551.50 527.00 189A 4 Loin, tndrloin, trmd, heavy 29 39,866 1013.00 1080.00 1062.60 191A 4 Loin, butt tender, trimmed 5 4,267 965.00 1060.00 985.61 193 4 Flank, flank steak (IM) 12 12,014 540.00 559.00 553.13 ------------------------------------------------------------------------------- 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 17 28,014 540.00 577.50 545.31 112A 3 Rib, ribeye, bnls, light 15 28,563 630.00 651.50 643.94 112A 3 Rib, ribeye, bnls, heavy 20 32,474 630.00 650.00 631.09 113C 1 Chuck, semi-bnls, neck/off 7 9,479 230.00 245.00 236.46 114 1 Chuck, shoulder clod 8 10,399 214.00 222.23 219.20 114A 3 Chuck, shoulder clod, trmd 17 42,186 224.00 246.00 231.72 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 9,311 438.00 490.00 442.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 115,503 247.00 276.73 258.02 116B 1 Chuck, chuck tender (IM) 11 8,754 237.38 243.75 239.67

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 43,085 314.00 325.00 320.28 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 11,731 450.00 476.00 456.46 130 4 Chuck, short rib 6 7,637 320.00 340.00 326.57 160 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 23 90,654 238.00 255.00 242.95 168 1 Round, top inside round 16 23,039 252.35 275.00 265.25 168 3 Round, top inside round 9 18,663 260.02 280.00 268.36 169 5 Round, top inside, denuded 8 11,690 298.00 336.50 317.21

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 21 57,627 231.23 246.50 240.52 171C 3 Round, eye of round (IM) 16 23,451 237.00 255.00 246.00 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 22,168 500.00 560.00 540.08 175 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 20 23,805 527.00 580.00 561.50 184 1 Loin, top butt, bnls, heavy 14 30,053 299.00 316.00 302.48 184 3 Loin, top butt, boneless 22 37,544 305.52 335.22 319.09 185A 4 Loin, bottom sirloin, flap 4 10,891 499.00 520.00 502.05 185B 1 Loin, ball-tip, bnls, heavy 10 15,708 292.00 331.50 304.76 185C 1 Loin, sirloin, tri-tip (IM) 12 31,366 359.85 391.71 366.72 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 25,961 984.00 1151.50 1037.18 191A 4 Loin, butt tender, trimmed 8 5,487 965.00 1028.75 1001.77 193 4 Flank, flank steak (IM) 4 2,655 538.00 551.76 546.99 ------------------------------------------------------------------------------- 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) 11 17,310 382.00 404.80 386.36 121C 4 Plate, Outside Skirt (IM) 8 6,419 552.00 603.00 586.99 121E 6 Outside Skirt, pld (IM) 6 21,048 770.00 804.00 795.00

Cap, Wedge Meat & (IM) Lean 22 36,859 348.65 369.00 354.02

Pectoral Meat 15 27,995 338.00 370.00 344.28 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 34 225,980 187.00 223.06 199.09 Ground Beef 75% Ground Beef 81% 61 316,159 196.15 230.00 209.19 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 29 81,849 289.50 315.00 308.93 Ground Beef Chuck 80% 36 118,605 210.00 250.00 222.86 Ground Beef Round 85% 34 127,610 281.00 295.00 285.70 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% 5 41,540 184.00 225.90 191.59 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 7 172,614 128.09 140.00 134.72 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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