USDA Boxed Beef Cutout Midday Prices for April 28

April 28 (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: 232.74 221.06 Change from prior day: (0.09) (0.58) ------------------------------------------------------------------------------- Choice/Select spread: 11.69

Total Load Count (Cuts, Trimmings, Grids): 98 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 341.24 315.76 Primal Chuck 187.28 179.54 Primal Round 192.79 191.60 Primal Loin 317.15 288.46 Primal Brisket 209.42 209.33 Primal Short Plate 176.85 176.85 Primal Flank 147.74 144.23 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/25 58 21 11 24 114 232.83 221.64 04/24 55 25 6 10 96 233.80 222.07 04/23 57 46 10 39 152 232.64 220.67 04/22 51 45 5 16 118 231.21 219.62 04/21 64 54 4 30 151 229.06 218.07 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 231.91 220.42 -------------------------------------------------------------------------------- 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 41.72 loads 1,668,640 pounds Select Cuts 18.83 loads 753,389 pounds Trimmings 7.52 loads 300,897 pounds Ground Beef 29.48 load 1,179,373 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 91,134 616.44 640.00 622.31 112A 3 Rib, ribeye, bnls, light 6 6,425 695.50 736.00 707.21 112A 3 Rib, ribeye, bnls, heavy 15 23,059 685.87 731.00 705.22 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 13,084 218.30 220.00 218.55 114A 3 Chuck, shoulder clod, trmd 7 9,217 232.31 240.31 238.57 114D 3 Chuck, clod, top blade 3 4,003 423.00 425.00 424.98 114E 3 Chuck, clod, arm roast 8 14,756 231.00 264.00 240.84 114F 5 Chuck, clod tender (IM) 16 9,225 480.60 490.00 488.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 28,265 248.00 273.78 262.84 116B 1 Chuck, chuck tender (IM) 9 33,817 225.00 250.46 240.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 77,911 315.00 325.87 318.11 120A 3 Brisket, point/off, bnls 13 30,130 495.60 550.00 519.36 123A 3 Short Plate, short rib 15 37,969 475.00 515.00 506.59 130 4 Chuck, short rib 15 43,879 285.34 342.75 327.14 160 1 Round, bone-in 161 1 Round, boneless 3 2,959 248.93 283.42 250.41

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 78,470 240.00 257.60 248.37 168 1 Round, top inside round 13 55,019 258.00 271.83 260.64 168 3 Round, top inside round 9 70,345 250.00 288.00 269.80 169 5 Round, top inside, denuded 31 134,099 306.00 329.00 312.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 21 141,883 234.20 255.60 237.30 171C 3 Round, eye of round (IM) 33 63,896 240.00 268.00 247.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 40,799 604.31 710.00 622.28 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 8,978 612.00 612.00 612.00 180 3 Loin, strip, bnls, 0x1 21 59,301 620.41 740.00 644.40 184 1 Loin, top butt, bnls, heavy 3 3,716 355.00 355.00 355.00 184 3 Loin, top butt, boneless 31 285,092 335.00 368.00 362.94 185A 4 Loin, bottom sirloin, flap 9 63,150 500.00 530.00 516.10 185B 1 Loin, ball-tip, bnls, heavy 7 14,693 339.05 340.00 339.93 185C 1 Loin, sirloin, tri-tip (IM) 8 5,816 393.42 425.00 408.19 185D 4 Loin, tri-tip, pld (IM) 5 4,843 539.45 550.00 540.02 189A 4 Loin, tndrloin, trmd, heavy 24 46,351 1060.00 1080.00 1067.25 191A 4 Loin, butt tender, trimmed 10 17,270 1015.60 1025.60 1020.91 193 4 Flank, flank steak (IM) 14 15,348 530.00 568.00 548.64 ------------------------------------------------------------------------------- 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 8 27,668 532.25 580.00 541.88 112A 3 Rib, ribeye, bnls, light 4 1,555 606.70 655.00 642.87 112A 3 Rib, ribeye, bnls, heavy 12 27,808 589.45 675.00 600.94 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 44,695 220.00 225.00 221.84 114A 3 Chuck, shoulder clod, trmd 3 4,745 231.00 233.00 231.91 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 4,651 440.00 450.00 445.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 44,645 244.00 275.00 260.55 116B 1 Chuck, chuck tender (IM) 6 67,611 225.00 248.00 226.12

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 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

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 55,985 242.20 255.10 249.57 168 1 Round, top inside round 4 5,115 250.00 270.00 251.81 168 3 Round, top inside round 7 55,020 260.00 282.00 269.44 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 5 14,212 234.20 245.00 237.86 171C 3 Round, eye of round (IM) 6 35,774 241.77 260.00 244.94 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 15,603 510.70 590.00 552.64 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 10 11,529 534.68 595.00 577.74 184 1 Loin, top butt, bnls, heavy 6 16,904 295.03 325.00 300.49 184 3 Loin, top butt, boneless 9 51,184 313.05 345.00 317.92 185A 4 Loin, bottom sirloin, flap 3 5,887 440.00 517.00 455.38 185B 1 Loin, ball-tip, bnls, heavy 5 7,812 320.00 320.00 320.00 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 2,994 1019.00 1040.00 1033.32 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 9 19,817 97.00 115.00 111.77 121D 4 Plate, Inside Skirt (IM) 4 8,974 390.00 405.00 396.19 121C 4 Plate, Outside Skirt (IM) 9 10,442 555.00 623.00 596.09 121E 6 Outside Skirt, pld (IM) 15 27,487 755.60 877.05 794.42

Cap, Wedge Meat & (IM) Lean 18 107,509 324.00 360.00 339.68

Pectoral Meat 18 33,251 324.00 370.00 339.74 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 40,734 175.40 192.29 190.16 Ground Beef 75% 0 0 Ground Beef 81% 36 491,774 186.00 221.00 196.72 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck 80% 11 171,162 191.00 235.00 213.13 Ground Beef Round 85% 4 9,702 236.29 289.00 249.99 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% 0 0 Blended Ground Beef 81% 9 224,600 195.80 263.00 256.38 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 11 300,897 134.25 138.90 135.19 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.

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.