|
Cutting Chart |
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 |
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209.5 lbs. (29% of total carcass) |
65.7 lbs. (9% of total carcass) |
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|
cut |
lbs. |
cut |
lbs. |
|
Blade roasts & steaks |
33.9 |
Rib roast |
23.0 |
|
Stew or ground beef |
83.3 |
Rib steak |
9.2 |
|
Arm pot roasts & steaks |
35.5 |
Short ribs |
8.6 |
|
Cross rib roast |
24.4 |
Ground beef, stewing, etc. |
16.5 |
|
|
|
|
|
|
TOTAL |
178.1 |
TOTAL |
57.3 |
|
Fat and Bone |
31.4 |
Fat and Bone |
8.4 |
|
135.4 lbs. (18.9% of total carcass) |
115.7 lbs. (16% of total carcass) |
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|
cut |
lbs. |
cut |
lbs. |
|
Flank steak |
3.6 |
Porterhouse steak |
19.6 |
|
Pastrami Squares |
2.9 |
T-bone steak |
9.8 |
|
Outside skirt |
2.2 |
Strip steak |
15.0 |
|
Inside skirt |
2.2 |
Sirloin steak |
15.3 |
|
Boneless brisket |
16.0 |
Tenderloin steak |
6.8 |
|
Ground beef, stewing, etc. |
87.3 |
Ground beef, stewing, etc. |
22.7 |
|
|
|
|
|
|
TOTAL |
114.5 |
TOTAL |
89.2 |
|
Fat and Bone |
20.1 |
Fat and Bone |
26.5 |
|
155.8 lbs. (22% of total carcass) |
32.8 lbs. (4.5% of total carcass) |
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|
cut |
lbs. |
cut |
lbs. |
|
Top round |
34.6 |
Kidney, hanging tender |
4.9 |
|
Bottom round |
31.2 |
TOTAL |
4.9 |
|
Rump |
7.8 |
Fat, suet, cutting losses |
27.8 |
|
Ground beef, stewing, etc. |
33.4 |
|
|
|
|
|
|
|
|
TOTAL |
114.5 |
|
|
|
Fat and Bone |
20.1 |
|
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NOTE: A 1,150 lb. steer yields a 714 lb. carcass ( 62% of live weight) which the packer sells to a retailer who trims away 146 lbs. of fat, bone and waste, leaving 568 lbs. of beef that he cuts, wraps and sells to consumers. This does not include the variety meats -- liver, heart, tongue, tripe, sweetbreads and brains, which account for about 27 lbs. These figures are averages. Carcass data varies according to cutting method and type of cattle. PDF File Links: |
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