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: 233.07 222.07 Change from prior day: (0.73) 0.00 ------------------------------------------------------------------------------- Choice/Select spread: 11.00

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

Primal Rib 339.44 319.09

Primal Chuck 185.80 181.57

Primal Round 196.54 194.82

Primal Loin 318.08 286.53

Primal Brisket 209.64 205.43

Primal Short Plate 175.64 175.64

Primal Flank 147.97 144.22 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 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 04/18 66 56 5 20 147 226.35 215.23 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 230.61 219.13 -------------------------------------------------------------------------------- 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 39.02 loads 1,560,614 pounds

Select Cuts 12.19 loads 487,757 pounds

Trimmings 10.52 loads 420,986 pounds

Ground Beef 16.91 load 676,456 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 17 73,229 583.00 667.22 621.23 112A 3 Rib, ribeye, bnls, light 4 5,389 696.00 720.00 701.38 112A 3 Rib, ribeye, bnls, heavy 17 117,335 682.00 722.00 686.03 113C 1 Chuck, semi-bnls, neck/off 5 14,253 234.50 241.00 235.52 114 1 Chuck, shoulder clod 12 35,543 214.12 237.00 217.91 114A 3 Chuck, shoulder clod, trmd 8 35,699 230.00 247.00 235.88 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 21 89,541 231.00 252.01 239.27 114F 5 Chuck, clod tender (IM) 5 3,086 490.00 515.00 502.51 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 25 106,394 238.00 284.01 272.37 116B 1 Chuck, chuck tender (IM) 11 27,651 230.00 265.00 240.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 35,608 314.12 345.19 322.46 120A 3 Brisket, point/off, bnls 7 11,406 549.00 550.00 549.31 123A 3 Short Plate, short rib 9 18,898 453.00 517.00 494.62 130 4 Chuck, short rib 13 23,045 316.00 340.00 324.23 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 102,312 241.00 259.50 252.16 168 1 Round, top inside round 6 45,421 255.60 283.00 260.66 168 3 Round, top inside round 6 15,493 260.00 283.00 269.15 169 5 Round, top inside, denuded 15 59,178 307.80 336.00 311.21

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 6,656 220.00 232.00 226.71 171B 3 Round, outside round 34 123,883 231.88 262.01 245.89 171C 3 Round, eye of round (IM) 30 124,505 228.00 254.01 240.75 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 32,076 607.80 662.00 611.71 175 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 66,274 620.00 680.00 625.70 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 22 64,859 350.00 402.00 362.85 185A 4 Loin, bottom sirloin, flap 11 24,391 515.00 534.00 525.93 185B 1 Loin, ball-tip, bnls, heavy 11 31,637 315.00 349.00 333.09 185C 1 Loin, sirloin, tri-tip (IM) 7 16,244 415.00 430.00 416.21 185D 4 Loin, tri-tip, pld (IM) 4 5,932 520.00 551.00 520.71 189A 4 Loin, tndrloin, trmd, heavy 25 61,093 1060.00 1211.00 1074.67 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 34,291 535.00 586.00 565.88 ------------------------------------------------------------------------------- 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 4 12,345 524.90 598.42 533.31 112A 3 Rib, ribeye, bnls, light 5 6,433 650.00 668.50 658.70 112A 3 Rib, ribeye, bnls, heavy 7 24,732 625.60 669.00 653.66 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 24,416 227.79 250.00 231.67 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 10 47,770 244.00 271.00 252.87 116B 1 Chuck, chuck tender (IM) 6 20,453 229.00 245.00 230.05

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 12,622 318.00 331.00 319.34 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 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 9 28,146 250.00 250.00 250.00 168 3 Round, top inside round 4 21,115 261.35 270.00 262.61 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,061 226.00 229.88 227.58 171B 3 Round, outside round 3 20,015 235.00 248.00 235.72 171C 3 Round, eye of round (IM) 7 19,204 233.00 250.00 245.79 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 9,344 520.19 572.00 562.48 175 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 6 26,077 523.00 574.91 528.97 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 6 6,884 320.00 352.00 340.90 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 4 52,352 320.00 331.00 320.40 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 10,121 1023.00 1145.00 1075.28 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 3 2,863 541.00 557.00 552.14 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 33,928 70.00 116.00 84.20 121D 4 Plate, Inside Skirt (IM) 14 34,801 379.80 403.00 388.98 121C 4 Plate, Outside Skirt (IM) 5 8,390 562.50 605.00 595.39 121E 6 Outside Skirt, pld (IM) 3 5,254 775.00 820.00 790.01

Cap, Wedge Meat & (IM) Lean 11 42,811 337.60 353.00 344.27

Pectoral Meat 16 32,719 322.00 350.00 336.54 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 72,310 173.00 206.00 189.19 Ground Beef 75% 0 0 Ground Beef 81% 20 163,967 189.00 235.00 195.08 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 8 147,498 210.00 226.00 216.77 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% Blended Ground Beef 81% 10 136,311 184.00 237.25 192.93 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 16 413,986 132.00 136.50 134.35 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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