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USDA Quality and Yield Grades Established in 1927 Sets standards of quality and cutability (yield of edible meat) Assures products that conform to standards.

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Presentation on theme: "USDA Quality and Yield Grades Established in 1927 Sets standards of quality and cutability (yield of edible meat) Assures products that conform to standards."— Presentation transcript:

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3 USDA Quality and Yield Grades Established in 1927 Sets standards of quality and cutability (yield of edible meat) Assures products that conform to standards of palatability Administered by USDA Paid for by meat packers

4 USDA Quality and Yield Grades Quality Grades Determinants: marbling (intramuscular fat), maturity, texture, appearance Eight Quality Grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner IMPS Numbering System: align to meat product specifications to facilitate industry trade and clarification; provides number ID and standard descriptions

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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 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 Roll – Chuck Eye Steak, Boneless Country-Style Ribs, Under Blade Pot Roast & Steak Clod Top Blade – Top Blade Steak, Flat Iron Steak Clod Teres Major – Shoulder Petite Tender, Petite Tender Medallions Clod Heart – Shoulder Center Roast and Steak Chuck (233.7 pounds) SubprimalPounds Chuck Roll 2 x Under Blade, Edge Roast 7.0 Chuck Short Ribs 2.8 Chuck Tender (Mock Tender) 6.3 Clod Top Blade10.3 Clod Heart14.7 Clod Teres Major 2.1 Stewing/ Ground Beef Trim Fat/Bone Loss35.0

9 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 Some Popular Rib Cuts Ribeye Roll 2x2 – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye Filet Peeled Cap – Ribeye Cap Steak (Boneless) Short Ribs – Rib Short Ribs, (Bone-In and Boneless) Rib (72.5 pounds) SubprimalPounds Ribeye Roll 2 x Peeled Cap6.7 Rib, Blade Meat 9.3 Short Ribs 8.7 Stewing/ Ground Beef Trim 11.3 Fat/Bone Loss 9.3

11 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) SubprimalPounds Peeled Tenderloin11.9 Strip Loin, Boneless24.9 Top Butt, Cap Off17.0 Top Butt, Cap3.8 Ball Tip5.0 SubprimalPounds Tri-Tip8.8 Bottom Sirloin Flap8.0 Stewing/Ground Beef Trim20.1 Fat/Bone Loss29.5

13 Some Popular Loin Cuts Peeled Tenderloin – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye Filet Strip 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 Steak Ball Tip – Ball Tip Roast and Steak Tri-Tip – Tri-Tip Roast and Steak

14 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 Sirloin Tip Knuckle – Roast and Steak Top Round – Roast and Steak Bottom Round – Bottom Round Roast and Steak, Bottom Round Rump Roast, Western Tip, Western Griller, Eye of Round Roast and Steak Round (177.3 pounds) SubprimalPounds Sirloin Tip (Knuckle)25.5 Top Round48.2 Gooseneck64.3 Stewing/Ground Beef Trim2.9 Fat/Bone Loss36.4

16 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 Some Popular Thin Cuts Flank – Flank Steak Plate – Outside Skirt, Inside Skirt Brisket – Brisket (Boneless) Thin Cuts (153.1 pounds) SubprimalPounds Flank4.3 Plate – Outside Skirt3.4 Plate – Inside Skirt6.2 Brisket26.4 Stewing/Ground Beef Trim90.1 Fat/Bone Loss22.7

18 The miscellaneous category comprises 40.3 pounds, or 5%, of the 806- pound carcass.

19 Miscellaneous (40.3 pounds) SubprimalPounds Variety - Kidney3.8 Loin – Hanging Tender2.2 Breaking Fat34.3

20 THANK YOU!


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