USDA Boxed Beef Cutout Midday Prices for April 30

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: 234.02 223.00 Change from prior day: (0.34) 2.58 ------------------------------------------------------------------------------- Choice/Select spread: 11.03

Total Load Count (Cuts, Trimmings, Grids): 114 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 344.24 325.45

Primal Chuck 185.18 181.50

Primal Round 193.81 192.09

Primal Loin 323.65 288.98

Primal Brisket 210.26 212.05

Primal Short Plate 175.89 175.89

Primal Flank 146.93 143.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/29 47 40 6 33 126 234.36 220.42 04/28 57 33 12 38 140 233.17 221.57 04/25 58 21 11 24 114 232.83 221.64 04/24 55 25 6 10 96 233.80 222.07 04/23 57 46 10 39 152 232.64 220.67 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 233.36 221.27 -------------------------------------------------------------------------------- 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 47.03 loads 1,881,006 pounds

Select Cuts 27.02 loads 1,080,822 pounds

Trimmings 10.27 loads 410,782 pounds

Ground Beef 29.41 load 1,176,260 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 12,857 616.09 685.28 639.14 112A 3 Rib, ribeye, bnls, light 14 16,378 700.00 726.50 705.31 112A 3 Rib, ribeye, bnls, heavy 34 107,839 694.64 726.00 706.01 113C 1 Chuck, semi-bnls, neck/off 4 29,096 227.25 235.00 227.71 114 1 Chuck, shoulder clod 8 6,225 219.00 231.75 225.44 114A 3 Chuck, shoulder clod, trmd 34 171,554 223.50 244.99 229.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 4,442 490.00 520.00 509.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 150,638 252.40 275.00 260.17 116B 1 Chuck, chuck tender (IM) 14 21,403 228.00 253.00 240.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 106,016 311.00 336.50 320.00 120A 3 Brisket, point/off, bnls 9 5,662 498.00 550.00 546.99 123A 3 Short Plate, short rib 15 18,547 443.59 512.00 500.82 130 4 Chuck, short rib 16 37,383 306.00 343.00 337.84 160 1 Round, bone-in 3 6,939 240.00 241.50 240.04 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 46 297,599 230.00 260.50 234.64 168 1 Round, top inside round 31 52,769 255.00 280.57 261.47 168 3 Round, top inside round 20 254,628 262.40 288.00 266.08 169 5 Round, top inside, denuded 16 24,116 312.75 324.74 314.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,849 219.00 232.50 224.88 171B 3 Round, outside round 34 92,126 230.22 250.57 235.37 171C 3 Round, eye of round (IM) 35 69,388 232.40 246.75 236.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 41,251 590.90 676.00 616.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 23,994 567.01 620.00 592.84 180 3 Loin, strip, bnls, 0x1 22 17,669 650.00 690.00 673.68 184 1 Loin, top butt, bnls, heavy 17 13,849 353.25 382.28 356.68 184 3 Loin, top butt, boneless 18 27,869 364.57 392.00 375.91 185A 4 Loin, bottom sirloin, flap 22 72,723 510.00 566.50 519.25 185B 1 Loin, ball-tip, bnls, heavy 16 16,969 321.00 345.25 332.73 185C 1 Loin, sirloin, tri-tip (IM) 6 15,478 388.00 407.84 390.32 185D 4 Loin, tri-tip, pld (IM) 6 2,589 525.00 566.28 528.41 189A 4 Loin, tndrloin, trmd, heavy 30 26,671 1067.09 1106.50 1080.58 191A 4 Loin, butt tender, trimmed 3 1,332 1030.00 1070.00 1046.76 193 4 Flank, flank steak (IM) 12 4,472 550.00 580.00 557.64 ------------------------------------------------------------------------------- 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 13 15,248 571.75 612.00 585.51 112A 3 Rib, ribeye, bnls, light 14 28,674 650.00 682.50 666.05 112A 3 Rib, ribeye, bnls, heavy 24 61,067 643.00 680.00 671.01 113C 1 Chuck, semi-bnls, neck/off 14 85,384 227.25 240.00 228.54 114 1 Chuck, shoulder clod 9 53,598 209.00 229.74 211.74 114A 3 Chuck, shoulder clod, trmd 17 103,817 223.50 239.74 227.79 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 9,277 441.00 510.00 463.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 136,507 244.00 265.00 253.97 116B 1 Chuck, chuck tender (IM) 20 22,125 231.00 248.00 236.47

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 15,796 325.00 332.00 325.03 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 17 11,083 310.00 340.00 320.33 160 1 Round, bone-in 161 1 Round, boneless 4 3,036 249.50 253.00 251.02

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 67,625 230.00 250.00 241.18 168 1 Round, top inside round 18 32,877 246.00 261.00 253.45 168 3 Round, top inside round 8 6,881 263.06 276.00 266.10 169 5 Round, top inside, denuded 5 2,617 311.00 326.50 317.45

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,902 226.45 231.75 227.60 171B 3 Round, outside round 22 32,814 231.90 254.99 236.23 171C 3 Round, eye of round (IM) 29 52,207 231.00 258.00 239.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 18,468 559.00 572.21 564.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 18,931 538.97 587.28 561.95 184 1 Loin, top butt, bnls, heavy 17 23,154 300.00 325.00 304.47 184 3 Loin, top butt, boneless 28 38,563 309.88 347.28 322.67 185A 4 Loin, bottom sirloin, flap 7 3,293 513.00 539.99 520.43 185B 1 Loin, ball-tip, bnls, heavy 6 10,005 305.00 329.83 308.33 185C 1 Loin, sirloin, tri-tip (IM) 3 2,013 383.00 385.00 383.08 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 40,361 1018.64 1050.00 1032.29 191A 4 Loin, butt tender, trimmed 6 10,297 987.99 1020.00 997.38 193 4 Flank, flank steak (IM) 4 4,098 513.00 554.75 531.29 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 16,184 86.00 117.00 99.71 121D 4 Plate, Inside Skirt (IM) 7 4,828 390.00 405.00 395.41 121C 4 Plate, Outside Skirt (IM) 11 5,154 571.16 600.00 592.06 121E 6 Outside Skirt, pld (IM) 11 13,653 780.00 875.00 809.89

Cap, Wedge Meat & (IM) Lean 35 85,170 334.20 369.28 341.24

Pectoral Meat 24 45,094 330.00 370.00 337.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 32 98,262 183.61 215.00 196.81 Ground Beef 75% Ground Beef 81% 72 531,939 182.50 230.00 208.56 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 31,392 300.28 313.50 311.85 Ground Beef Chuck 80% 33 44,951 205.10 241.00 224.74 Ground Beef Round 85% 32 80,329 276.00 289.74 280.03 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 10 248,560 213.80 232.15 229.71 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 405,532 130.50 136.00 132.88 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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