USDA Boxed Beef Cutout Closing Prices for April 14

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: 222.52 212.05 Change from prior day: 0.40 (0.41) ------------------------------------------------------------------------------- Choice/Select spread: 10.47

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 326.42 302.42

Primal Chuck 175.93 171.41

Primal Round 191.72 190.77

Primal Loin 302.55 272.94

Primal Brisket 198.11 201.10

Primal Short Plate 164.75 164.75

Primal Flank 135.01 134.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/11 64 49 7 30 150 222.12 212.46 04/10 90 70 9 24 194 225.00 214.30 04/09 104 60 35 44 242 225.46 215.23 04/08 75 44 19 29 167 226.99 216.97 04/07 62 23 3 22 110 227.93 215.99 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 225.50 214.99 -------------------------------------------------------------------------------- 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 100.37 loads 4,014,984 pounds

Select Cuts 36.33 loads 1,453,014 pounds

Trimmings 7.89 loads 315,523 pounds

Ground Beef 24.84 load 993,692 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 46 275,914 556.50 645.00 591.49 112A 3 Rib, ribeye, bnls, light 6 8,824 639.50 700.00 672.44 112A 3 Rib, ribeye, bnls, heavy 27 140,101 625.00 701.00 655.91 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 28,418 215.00 231.00 219.60 114A 3 Chuck, shoulder clod, trmd 10 154,497 209.00 241.41 224.88 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 31 317,443 217.00 277.78 232.09 114F 5 Chuck, clod tender (IM) 15 22,672 448.99 505.00 465.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 229,463 242.05 266.01 253.50 116B 1 Chuck, chuck tender (IM) 10 24,460 234.00 261.50 237.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 47,702 294.00 323.00 304.91 120A 3 Brisket, point/off, bnls 6 5,911 510.00 532.00 522.63 123A 3 Short Plate, short rib 18 32,250 475.00 520.00 510.43 130 4 Chuck, short rib 20 67,344 308.00 340.00 313.07 160 1 Round, bone-in 5 13,464 245.00 266.22 259.95 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 55 384,667 246.00 287.00 251.08 168 1 Round, top inside round 25 514,552 248.00 271.79 250.35 168 3 Round, top inside round 18 84,469 249.00 281.58 263.33 169 5 Round, top inside, denuded 39 191,531 309.00 332.78 318.24

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 74 594,167 224.00 256.01 231.25 171C 3 Round, eye of round (IM) 50 89,875 246.00 294.00 263.41 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 102,934 562.00 620.00 585.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 2,419 582.00 611.79 587.32 180 3 Loin, strip, bnls, 0x1 27 103,075 592.00 641.00 615.52 184 1 Loin, top butt, bnls, heavy 5 5,570 325.00 355.00 341.22 184 3 Loin, top butt, boneless 47 290,866 332.74 369.50 344.65 185A 4 Loin, bottom sirloin, flap 16 29,186 474.00 520.00 497.00 185B 1 Loin, ball-tip, bnls, heavy 7 15,021 372.00 400.00 398.25 185C 1 Loin, sirloin, tri-tip (IM) 12 9,923 360.00 421.00 384.61 185D 4 Loin, tri-tip, pld (IM) 8 13,513 484.00 540.00 506.52 189A 4 Loin, tndrloin, trmd, heavy 40 77,077 1021.00 1201.00 1072.40 191A 4 Loin, butt tender, trimmed 8 9,589 1040.94 1052.39 1044.93 193 4 Flank, flank steak (IM) 18 18,854 517.80 542.00 525.06 ------------------------------------------------------------------------------- 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 6 30,962 515.00 565.00 522.15 112A 3 Rib, ribeye, bnls, light 7 15,571 568.00 645.00 589.66 112A 3 Rib, ribeye, bnls, heavy 19 68,720 574.05 629.85 589.08 113C 1 Chuck, semi-bnls, neck/off 5 11,611 225.00 240.00 228.77 114 1 Chuck, shoulder clod 7 9,000 205.00 230.00 220.21 114A 3 Chuck, shoulder clod, trmd 10 148,793 223.00 241.50 224.46 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 6,569 420.00 441.00 427.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 67,060 240.00 258.00 247.58 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 95,652 302.70 317.20 311.72 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 2,174 475.00 521.00 509.35 130 4 Chuck, short rib 5 1,571 319.50 340.00 327.93 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 86,816 246.00 262.00 251.65 168 1 Round, top inside round 12 51,777 245.00 270.00 253.26 168 3 Round, top inside round 8 51,990 258.00 264.96 260.69 169 5 Round, top inside, denuded 4 3,634 312.00 332.35 315.05

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 71,780 224.00 242.00 227.03 171C 3 Round, eye of round (IM) 10 69,537 236.50 268.34 240.15 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 8,341 483.34 571.00 522.34 175 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 5 4,260 515.93 549.70 533.97 184 1 Loin, top butt, bnls, heavy 5 46,882 290.95 334.85 297.68 184 3 Loin, top butt, boneless 13 119,550 293.15 343.00 300.21 185A 4 Loin, bottom sirloin, flap 3 4,921 471.24 496.00 488.87 185B 1 Loin, ball-tip, bnls, heavy 7 46,953 335.00 380.00 338.51 185C 1 Loin, sirloin, tri-tip (IM) 3 3,569 351.00 391.79 359.66 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 11,030 950.00 1116.00 1013.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,744 517.00 540.00 522.13 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 166,691 90.00 125.00 104.97 121D 4 Plate, Inside Skirt (IM) 18 25,087 367.80 405.00 374.19 121C 4 Plate, Outside Skirt (IM) 13 16,167 505.00 576.00 535.95 121E 6 Outside Skirt, pld (IM) 11 21,650 756.00 820.00 767.75

Cap, Wedge Meat & (IM) Lean 25 42,414 347.00 370.00 355.43

Pectoral Meat 22 41,800 320.00 380.00 337.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 9 133,941 175.00 189.00 176.98 Ground Beef 75% Ground Beef 81% 20 227,851 180.00 213.50 184.34 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 22 377,889 180.00 229.00 187.12 Ground Beef Round 85% 5 7,247 256.50 289.00 269.85 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% Blended Ground Beef 81% 8 72,365 195.15 265.00 238.44 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 8 293,123 107.74 111.00 109.81 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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