USDA Boxed Beef Cutout Closing Prices for April 15

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: 189.89 183.91 Change from prior day: 0.37 (0.23) ------------------------------------------------------------------------------- Choice/Select spread: 5.98

Total Load Count (Cuts, Trimmings, Grids): 134 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 275.37 262.78

Primal Chuck 158.09 156.73

Primal Round 160.08 158.27

Primal Loin 264.11 244.70

Primal Brisket 132.39 133.08

Primal Short Plate 139.02 141.94

Primal Flank 107.16 110.65 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/12 59 28 9 29 125 189.52 184.14 04/11 74 69 8 62 212 190.15 183.99 04/10 80 65 6 40 192 190.95 185.57 04/09 70 31 2 28 132 191.41 187.02 04/08 90 48 16 24 177 190.95 186.46 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.60 185.44 -------------------------------------------------------------------------------- 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 76.95 loads 3,077,843 pounds

Select Cuts 40.95 loads 1,637,910 pounds

Trimmings 0.00 loads 0 pounds

Ground Beef 16.22 load 648,650 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 63,985 500.00 546.38 511.56 112A 3 Rib, ribeye, bnls, light 10 74,430 548.00 602.00 555.59 112A 3 Rib, ribeye, bnls, heavy 37 104,050 551.00 601.50 564.71 113C 1 Chuck, semi-bnls, neck/off 5 36,117 192.50 210.00 196.11 114 1 Chuck, shoulder clod 9 31,398 193.00 199.00 196.75 114A 3 Chuck, shoulder clod, trmd 34 200,332 199.50 214.58 203.82 114D 3 Chuck, clod, top blade 7 27,677 273.62 291.34 276.88 114E 3 Chuck, clod, arm roast 10 40,409 235.00 250.00 240.46 114F 5 Chuck, clod tender (IM) 21 28,641 344.70 405.00 390.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 216,242 217.00 240.00 227.20 116B 1 Chuck, chuck tender (IM) 24 128,434 198.00 224.50 207.09

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 104,120 189.50 203.00 193.27 120A 3 Brisket, point/off, bnls 16 11,259 327.00 357.00 336.51 123A 3 Short Plate, short rib 34 76,750 368.00 493.00 412.11 130 4 Chuck, short rib 10 11,791 329.00 346.39 334.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 88,240 220.00 239.00 226.50 168 1 Round, top inside round 12 87,051 190.00 208.99 199.59 168 3 Round, top inside round 17 68,384 203.75 220.00 206.95 169 5 Round, top inside, denuded 15 60,822 239.00 246.00 241.46

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,220 191.00 215.00 194.10 171B 3 Round, outside round 62 536,476 185.75 213.00 190.62 171C 3 Round, eye of round (IM) 33 107,826 203.00 235.60 216.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 262,976 534.00 571.00 548.92 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 5,860 505.00 512.00 505.98 180 3 Loin, strip, bnls, 0x1 23 78,294 542.00 590.04 553.33 184 1 Loin, top butt, bnls, heavy 5 2,505 305.00 321.00 309.73 184 3 Loin, top butt, boneless 19 79,451 317.50 340.00 328.35 185A 4 Loin, bottom sirloin, flap 14 18,843 400.00 446.00 420.81 185B 1 Loin, ball-tip, bnls, heavy 11 11,707 232.00 240.00 237.73 185C 1 Loin, sirloin, tri-tip (IM) 5 18,202 273.00 320.00 311.16 185D 4 Loin, tri-tip, pld (IM) 11 8,231 368.00 401.00 376.06 189A 4 Loin, tndrloin, trmd, heavy 25 33,814 880.00 1016.00 903.90 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 29 75,640 378.00 426.00 391.67 ------------------------------------------------------------------------------- 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 10,845 486.00 507.00 499.24 112A 3 Rib, ribeye, bnls, light 9 130,637 508.97 540.00 517.48 112A 3 Rib, ribeye, bnls, heavy 28 60,897 520.00 583.00 537.11 113C 1 Chuck, semi-bnls, neck/off 5 11,515 200.00 206.00 204.10 114 1 Chuck, shoulder clod 6 113,086 190.00 197.28 191.99 114A 3 Chuck, shoulder clod, trmd 11 91,147 200.00 214.58 204.80 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 3,445 325.00 364.99 349.27 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 168,933 217.00 235.00 225.98 116B 1 Chuck, chuck tender (IM) 6 16,875 202.00 220.00 215.76

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 26,859 190.90 208.00 196.56 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 10,292 368.00 486.00 434.94 130 4 Chuck, short rib 6 12,472 320.00 331.00 322.18 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 46,688 224.32 239.00 227.69 168 1 Round, top inside round 5 7,108 190.00 202.00 196.55 168 3 Round, top inside round 16 108,459 200.00 215.00 207.33 169 5 Round, top inside, denuded 3 4,403 240.28 244.69 241.52

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 27 221,954 186.50 209.00 190.18 171C 3 Round, eye of round (IM) 19 55,565 208.50 230.00 215.04 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 10,885 483.00 533.00 506.99 175 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 19 20,048 486.70 541.00 514.07 184 1 Loin, top butt, bnls, heavy 6 11,322 290.00 315.00 294.73 184 3 Loin, top butt, boneless 13 35,298 288.00 340.00 306.98 185A 4 Loin, bottom sirloin, flap 10 62,313 373.00 415.00 376.27 185B 1 Loin, ball-tip, bnls, heavy 10 24,686 215.00 242.00 230.76 185C 1 Loin, sirloin, tri-tip (IM) 3 40,908 258.00 268.00 262.23 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 157,044 827.00 875.50 835.72 191A 4 Loin, butt tender, trimmed 4 3,589 817.00 845.00 822.50 193 4 Flank, flank steak (IM) 9 14,773 388.00 461.00 421.42 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 36,056 90.00 130.00 94.42 121D 4 Plate, Inside Skirt (IM) 24 97,545 351.00 375.00 355.67 121C 4 Plate, Outside Skirt (IM) 11 15,336 413.59 496.00 446.55 121E 6 Outside Skirt, pld (IM) 3 4,748 600.05 695.00 637.48

Cap, Wedge Meat & (IM) Lean 24 147,429 229.00 251.00 234.52

Pectoral Meat 18 59,499 235.00 262.80 238.70 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 158,031 156.32 177.00 164.25 Ground Beef 75% Ground Beef 81% 36 138,928 160.00 201.00 177.52 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 3,401 246.00 263.50 255.17 Ground Beef Chuck 80% 14 259,119 175.67 203.00 190.03 Ground Beef Round 85% 8 16,861 219.50 232.00 223.01 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% 6 9,828 195.00 210.86 196.97 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 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 0 0 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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