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% | ||||||
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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.