Ag Connection Newsletter, October 2006

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 14^th 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

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Publishing Information

Ag Connection is published monthly for Central Missouri Region producers and is supported by University of Missouri Extension, the Commercial Agriculture program, the Missouri Agricultural Experiment Station and the MU College of Agriculture, Food and Natural Resources. Managing Editor: Kent Shannon.

Product Yield From Meat Animals