USDA Boxed Beef Cutout Midday Prices for April 25

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: 191.75 185.10 Change from prior day: 0.21 0.29 ------------------------------------------------------------------------------- Choice/Select spread: 6.65

Total Load Count (Cuts, Trimmings, Grids): 107 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 278.05 260.73

Primal Chuck 158.27 159.11

Primal Round 158.85 158.54

Primal Loin 272.33 248.92

Primal Brisket 131.09 130.65

Primal Short Plate 139.22 141.99

Primal Flank 109.56 107.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/24 103 45 11 50 209 191.54 184.81 04/23 84 40 13 43 179 191.41 183.78 04/22 70 54 10 29 164 190.78 183.67 04/19 94 49 17 14 174 190.10 183.63 04/18 88 56 9 34 187 190.79 184.25 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.92 184.03 -------------------------------------------------------------------------------- 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 56.69 loads 2,267,596 pounds

Select Cuts 32.44 loads 1,297,613 pounds

Trimmings 0.24 loads 9,480 pounds

Ground Beef 17.46 load 698,554 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 16 24,531 505.69 553.00 519.87 112A 3 Rib, ribeye, bnls, light 8 9,069 570.00 626.00 574.17 112A 3 Rib, ribeye, bnls, heavy 33 152,212 549.82 620.00 574.66 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 66,548 193.00 200.00 195.46 114A 3 Chuck, shoulder clod, trmd 20 100,522 202.00 215.50 207.47 114D 3 Chuck, clod, top blade 5 6,734 259.02 308.25 276.80 114E 3 Chuck, clod, arm roast 6 88,893 227.00 256.85 227.83 114F 5 Chuck, clod tender (IM) 13 10,342 364.24 394.00 385.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 148,302 219.00 236.00 226.05 116B 1 Chuck, chuck tender (IM) 12 30,923 200.00 213.00 207.50

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 33 278,202 189.00 205.59 190.69 120A 3 Brisket, point/off, bnls 5 10,317 340.00 350.00 342.92 123A 3 Short Plate, short rib 16 36,715 386.00 453.00 408.43 130 4 Chuck, short rib 10 20,601 316.00 343.00 323.34 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 35 252,589 218.25 240.00 221.55 168 1 Round, top inside round 20 195,676 189.35 204.00 199.53 168 3 Round, top inside round 19 117,384 198.00 217.00 208.04 169 5 Round, top inside, denuded 15 33,137 235.00 246.00 238.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 8,148 180.00 195.50 185.13 171B 3 Round, outside round 14 44,737 190.00 206.75 195.43 171C 3 Round, eye of round (IM) 21 68,564 198.00 221.00 205.07 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 2,778 580.00 618.25 592.04 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 6,870 500.00 550.00 516.25 180 3 Loin, strip, bnls, 0x1 18 43,861 601.00 665.00 615.50 184 1 Loin, top butt, bnls, heavy 9 13,675 305.00 328.00 310.76 184 3 Loin, top butt, boneless 21 129,624 317.25 340.00 327.50 185A 4 Loin, bottom sirloin, flap 16 36,676 410.00 451.00 429.66 185B 1 Loin, ball-tip, bnls, heavy 12 59,209 235.00 250.00 246.10 185C 1 Loin, sirloin, tri-tip (IM) 11 9,520 270.15 309.50 286.95 185D 4 Loin, tri-tip, pld (IM) 7 9,485 376.00 400.59 395.19 189A 4 Loin, tndrloin, trmd, heavy 27 70,085 860.00 1021.00 875.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 27,708 399.00 435.00 414.54 ------------------------------------------------------------------------------- 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 10 10,776 459.00 485.00 471.23 112A 3 Rib, ribeye, bnls, light 7 7,306 510.00 549.00 515.00 112A 3 Rib, ribeye, bnls, heavy 17 38,934 510.00 545.00 520.68 113C 1 Chuck, semi-bnls, neck/off 9 25,967 200.59 210.00 207.32 114 1 Chuck, shoulder clod 10 14,072 189.00 200.00 196.72 114A 3 Chuck, shoulder clod, trmd 11 47,382 203.00 210.00 206.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 9,669 332.00 370.00 354.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 48,138 219.63 232.00 223.99 116B 1 Chuck, chuck tender (IM) 5 43,524 200.00 211.45 205.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 266,702 188.00 198.00 190.50 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 34,324 378.88 430.00 397.91 130 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 5 36,935 220.45 228.50 222.07 168 1 Round, top inside round 11 92,255 194.00 205.00 199.37 168 3 Round, top inside round 18 54,711 198.00 215.00 207.27 169 5 Round, top inside, denuded 3 3,986 240.00 243.00 241.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 33,835 189.50 200.00 193.78 171C 3 Round, eye of round (IM) 10 39,608 198.00 219.96 202.42 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 29,856 521.32 545.00 526.08 175 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 12 23,304 490.00 560.00 519.42 184 1 Loin, top butt, bnls, heavy 3 4,573 290.00 290.00 290.00 184 3 Loin, top butt, boneless 13 28,800 284.00 325.00 302.76 185A 4 Loin, bottom sirloin, flap 6 27,226 405.94 445.00 422.19 185B 1 Loin, ball-tip, bnls, heavy 9 26,428 234.00 241.00 235.19 185C 1 Loin, sirloin, tri-tip (IM) 7 20,231 265.00 280.50 268.80 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 56,423 830.00 955.58 839.10 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 12,151 378.83 400.50 381.50 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 7,821 70.00 115.24 96.24 121D 4 Plate, Inside Skirt (IM) 11 36,988 347.00 366.00 355.52 121C 4 Plate, Outside Skirt (IM) 10 24,910 441.00 485.00 473.55 121E 6 Outside Skirt, pld (IM) 8 13,729 694.00 711.00 696.38

Cap, Wedge Meat & (IM) Lean 26 175,857 219.00 242.50 226.43

Pectoral Meat 14 51,292 219.00 240.00 222.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 74,041 160.98 182.00 168.02 Ground Beef 75% Ground Beef 81% 25 162,711 174.02 205.00 185.92 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 26,455 240.98 253.50 243.22 Ground Beef Chuck 80% 10 131,405 182.86 201.50 192.28 Ground Beef Round 85% Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% Blended Ground Beef 85% 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 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.

Before it's here, it's on the Bloomberg Terminal.
LEARN MORE