Product Yield From Meat Animals

Beef1

Lamb2

Pork3

Primal

%Live

%Carcass

Primal

%Live

%Carcass

Primal

%Live

%Carcass

Chuck

 

7%

11%

Shoulder

10%

20%

Blade Boston

6%

9%

Rib

 

3%

5%

Rack

3.5%

7%

Picnic

6%

9%

Strip Loin

 

2%

4%

Loin

4%

8%

Loin

11%

16%

Sirloin

 

3%

5%

Leg

12%

24%

Ham

16%

22%

Rump

1%

2%

Breast & Flank

8.5%

17%

Belly

9%

13%

Round

7%

12%

 

 

 

Sparerib, Clear Plate, Trimmed Jowl, & Front Foot

10%

14%

Plate, Flank, & Brisket

7%

12%

 

 

 

 

 

 

 

  • 1(Source: The Meat We Eat 14th Edition. 2001. Editors Romans, Costello, Carlson, Greaser, and Jones. Interstate Publishers, Inc. Danville, IL.  Total retail roasts and steaks fabricated and closely trimmed. 

  • 2Bone-in closely trimmed retail cuts.

  • 3Trimmed wholesale cut.  Source:  http://ars.sdstate.edu/MeatSci/May99-1.htm

 

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