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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.
  • 2 Bone-in closely trimmed retail cuts.
  • 3 Trimmed wholesale cut. Source: http://ars.sdstate.edu/MeatSci/May99-1.htm

Return to October 2006 Ag Connection Newsletter

Publishing Information

Ag Connection is published monthly for Northeast and Central areas of Missouri producers and is supported by the University of Missouri Extension, the Missouri Agricultural Experiment Station, and the MU College of Agriculture, Food and Natural Resources. Managing Editor: Mary Sobba.