3 USDA Quality and Yield Grades Established in 1927Sets standards of quality and cutability (yield of edible meat)Assures products that conform to standards of palatabilityAdministered by USDAPaid for by meat packers
4 USDA Quality and Yield Grades Quality Grades Determinants: marbling (intramuscular fat), maturity, texture, appearanceEight Quality Grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, CannerIMPS Numbering System: align to meat product specifications to facilitate industry trade and clarification; provides number ID and standard descriptions
6 A 1,300-pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806-pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds).
7 The Chuck primal comprises 233 The Chuck primal comprises pounds, or 29%, of the 806-pound carcass. Of the pounds, pounds are fabricated into retail cuts while 35 pounds go to fat/bone loss.
8 Some Popular Chuck Cuts Chuck (233.7 pounds)Subprimal PoundsChuck Roll 2 xUnder Blade, Edge RoastChuck Short Ribs 2.8Chuck Tender (Mock Tender) 6.3Clod Top Blade 10.3Clod Heart 14.7Clod Teres Major 2.1Stewing/ Ground Beef TrimFat/Bone Loss 35.0Some Popular Chuck CutsChuck Roll – Chuck Eye Steak, Boneless Country-Style Ribs, Under Blade Pot Roast & SteakClod Top Blade – Top Blade Steak, Flat Iron SteakClod Teres Major – Shoulder Petite Tender, Petite Tender MedallionsClod Heart – Shoulder Center Roast and Steak
9 The Rib primal comprises 72. 5 pounds, or 9%, of the 806-pound carcass The Rib primal comprises 72.5 pounds, or 9%, of the 806-pound carcass. Of the 72.5 pounds, 63.2 pounds are fabricated into retail cuts while 9.3 pounds go to fat/bone loss.
10 Rib (72.5 pounds) Some Popular Rib Cuts Subprimal Pounds Ribeye Roll 2 xPeeled Cap 6.7Rib, Blade Meat 9.3Short Ribs 8.7Stewing/ Ground Beef TrimFat/Bone LossSome Popular Rib CutsRibeye Roll 2x2 – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye FiletPeeled Cap – Ribeye Cap Steak (Boneless)Short Ribs – Rib Short Ribs, (Bone-In and Boneless)
11 The Loin primal comprises 129 pounds, or 16%, of the 806-pound carcass The Loin primal comprises 129 pounds, or 16%, of the 806-pound carcass. Of the 129 pounds, 99.5 pounds are fabricated into retail cuts while 29.5 pounds go to fat/bone loss.
12 Loin (129 pounds) Subprimal Pounds Peeled Tenderloin 11.9 Strip Loin, Boneless 24.9Top Butt, Cap Off 17.0Top Butt, Cap 3.8Ball Tip 5.0Subprimal PoundsTri-Tip 8.8Bottom Sirloin Flap 8.0Stewing/Ground Beef Trim 20.1Fat/Bone Loss 29.5
13 Some Popular Loin CutsPeeled Tenderloin – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye FiletStrip Loin Boneless – Top Loin Roast and Steak, Porterhouse and T-Bone Steaks (come from Short Loin)Top Butt, Cap Off – Top Sirloin Petite Roast and Filet, Shell Sirloin Roast and Steak, Sirloin Roast and SteakBall Tip – Ball Tip Roast and SteakTri-Tip – Tri-Tip Roast and Steak
14 The Round primal comprises 177 The Round primal comprises pounds, or 22%, of the 806-pound carcass. Of the pounds, pounds are fabricated into retail cuts while 36.4 pounds go to fat/bone loss.
15 Some Popular Round Cuts Round (177.3 pounds)Subprimal PoundsSirloin Tip (Knuckle) 25.5Top Round 48.2Gooseneck 64.3Stewing/Ground Beef Trim 2.9Fat/Bone Loss 36.4Some Popular Round CutsSirloin Tip Knuckle – Roast and SteakTop Round – Roast and SteakBottom Round – Bottom Round Roast and Steak, Bottom Round Rump Roast, Western Tip, Western Griller, Eye of Round Roast and Steak
16 The thin cuts from the Brisket, Flank and Plate comprise 153 The thin cuts from the Brisket, Flank and Plate comprise pounds, or 19%, of the 806-pound carcass. Of the pounds, pounds are fabricated into retail cuts while 22.7 pounds go to fat/bone loss.
17 Thin Cuts (153.1 pounds) Some Popular Thin Cuts Subprimal Pounds Flank 4.3Plate – Outside Skirt 3.4Plate – Inside Skirt 6.2Brisket 26.4Stewing/Ground Beef Trim 90.1Fat/Bone Loss 22.7Some Popular Thin CutsFlank – Flank SteakPlate – Outside Skirt, Inside SkirtBrisket – Brisket (Boneless)
18 The miscellaneous category comprises 40 The miscellaneous category comprises 40.3 pounds, or 5%, of the 806-pound carcass.
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