|
|
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
Return
to October 2006 Ag Connection Newsletter
|
|