USDA Boxed Beef Cutout Midday Prices for April 8

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: 228.62 217.67 Change from prior day: 0.69 1.68 ------------------------------------------------------------------------------- Choice/Select spread: 10.95

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 327.22 302.51

Primal Chuck 182.02 179.91

Primal Round 199.05 196.69

Primal Loin 314.13 281.78

Primal Brisket 196.84 195.62

Primal Short Plate 166.84 166.84

Primal Flank 135.54 134.37 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/07 62 23 3 22 110 227.93 215.99 04/04 82 38 11 35 166 228.74 217.37 04/03 74 54 9 39 175 231.95 221.41 04/02 64 42 7 38 151 233.64 223.66 04/01 54 37 5 23 119 232.54 222.95 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 230.96 220.28 -------------------------------------------------------------------------------- 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 31.85 loads 1,273,808 pounds

Select Cuts 18.16 loads 726,254 pounds

Trimmings 12.36 loads 494,377 pounds

Ground Beef 16.29 load 651,404 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 71,085 569.00 642.00 602.25 112A 3 Rib, ribeye, bnls, light 4 2,372 664.00 695.00 684.86 112A 3 Rib, ribeye, bnls, heavy 23 23,651 648.76 700.00 674.80 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 18 64,911 229.96 244.83 233.88 114D 3 Chuck, clod, top blade 5 6,118 350.00 425.00 365.52 114E 3 Chuck, clod, arm roast 3 1,856 266.13 314.00 278.53 114F 5 Chuck, clod tender (IM) 3 1,684 440.00 460.00 444.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 170,166 241.00 264.00 243.06 116B 1 Chuck, chuck tender (IM) 8 21,902 246.75 269.96 253.65

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 25,526 294.50 313.26 300.05 120A 3 Brisket, point/off, bnls 7 2,421 488.00 530.00 515.56 123A 3 Short Plate, short rib 13 16,357 475.00 532.28 508.58 130 4 Chuck, short rib 15 39,175 304.00 350.00 316.24 160 1 Round, bone-in 3 1,431 258.00 267.00 262.08 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 31,185 252.00 282.50 261.20 168 1 Round, top inside round 6 14,906 262.00 275.00 265.61 168 3 Round, top inside round 11 45,192 260.00 287.26 267.33 169 5 Round, top inside, denuded 5 7,446 310.26 330.00 321.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 104,825 225.75 240.28 227.65 171C 3 Round, eye of round (IM) 20 105,476 251.19 291.00 269.45 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 49,699 588.00 670.00 591.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 1,928 630.00 655.26 632.02 180 3 Loin, strip, bnls, 0x1 15 115,755 622.00 716.00 627.68 184 1 Loin, top butt, bnls, heavy 8 9,659 304.49 355.00 336.39 184 3 Loin, top butt, boneless 11 47,354 344.70 376.00 346.72 185A 4 Loin, bottom sirloin, flap 13 111,412 471.19 537.33 511.37 185B 1 Loin, ball-tip, bnls, heavy 9 11,223 366.07 410.00 396.32 185C 1 Loin, sirloin, tri-tip (IM) 5 3,598 370.00 415.00 385.20 185D 4 Loin, tri-tip, pld (IM) 5 1,584 490.00 512.00 493.14 189A 4 Loin, tndrloin, trmd, heavy 14 16,086 1000.00 1222.00 1085.98 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 6,005 516.91 535.00 530.55 ------------------------------------------------------------------------------- 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 9,890 512.28 592.26 557.22 112A 3 Rib, ribeye, bnls, light 5 8,762 581.74 641.00 619.16 112A 3 Rib, ribeye, bnls, heavy 7 6,859 580.93 615.74 599.63 113C 1 Chuck, semi-bnls, neck/off 8 37,305 221.54 252.00 231.40 114 1 Chuck, shoulder clod 7 48,482 212.00 235.00 213.58 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 9,154 415.00 441.00 420.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 164,087 239.00 258.00 242.05 116B 1 Chuck, chuck tender (IM) 9 21,283 245.00 268.00 257.45

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 22,547 304.00 350.00 306.82 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 28,355 251.00 260.00 252.76 168 1 Round, top inside round 3 6,005 256.00 267.00 259.75 168 3 Round, top inside round 6 6,555 268.93 286.00 274.53 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,701 225.00 235.00 231.81 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 9 29,389 253.96 309.70 266.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 13,893 479.93 560.00 501.89 175 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 9 9,442 479.00 544.75 505.11 184 1 Loin, top butt, bnls, heavy 5 9,683 325.00 333.00 330.81 184 3 Loin, top butt, boneless 14 37,077 320.97 365.00 330.89 185A 4 Loin, bottom sirloin, flap 5 18,123 471.19 500.00 477.23 185B 1 Loin, ball-tip, bnls, heavy 3 5,175 370.00 406.70 400.14 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 37,281 954.49 1050.00 973.70 191A 4 Loin, butt tender, trimmed 5 4,087 997.28 1015.00 1006.02 193 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 121D 4 Plate, Inside Skirt (IM) 55 192,608 365.00 384.77 369.12 121C 4 Plate, Outside Skirt (IM) 121E 6 Outside Skirt, pld (IM) 8 3,938 766.00 820.00 798.13

Cap, Wedge Meat & (IM) Lean 23 39,202 345.00 370.00 351.92

Pectoral Meat 8 8,687 346.78 375.00 358.97 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 110,254 172.00 213.00 184.63 Ground Beef 75% 0 0 Ground Beef 81% 9 93,725 188.00 215.00 202.88 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 8 97,616 210.69 231.00 218.68 Ground Beef Round 85% 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% 0 0 Blended Ground Beef 81% 6 45,120 196.00 198.00 196.34 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 494,377 112.00 118.50 115.53 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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