Primal Subprimal Weights and Yields（原始 Subprimal重量和产量）.pdf

BeefCuts Primal Subprimal Weights and Yields 1300-pound Steer • Choice, YG3 • Dressing Percentage: 62% Chuck Rib Loin Brisket Plate Flank Round Chuck Rib Loin Round Thin Cuts Miscellaneous BeefCuts Primal Subprimal Weights and Yields 1300 Pound Steer • Choice, YG3 • Dressing Percentage: 62% Quality and Yield Grades Established in 1927, the USDA meat-grading system sets standards of quality and cutability (yield of edible meat) used in buying and selling of meat. As a voluntary program administered by the United States Department of Agriculture (USDA), the cost of the quality- and yield-grading program is born by meat packers. Grading provides consumers an assurance that the product purchased conforms to an expected standard of palatability. Quality grades are determined by measuring the following components of beef: marbling (intramuscular fat), maturity, texture, and appearance. The eight quality grades for beef are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Yield grades are most useful at wholesale as they help identify which carcasses or cuts will provide the greatest yield of edible meat per pound. Yield grades are identified by the numbers 1 through 5 with yield grade 1 offering the greatest yield. Cut Classifications The center spread in this booklet includes an illustration of the beef carcass divided into its primal cuts, as well as a weight breakdown of the subprimals derived from each primal. The tables identify the primal and subprimal source of all beef cuts in this booklet and the average weights of subprimal cuts. IMPS/NAMP Numbering System IMP