Primal & Subprimal Weights and Yields - …

1 ChuckRibLoinRoundThin Cuts MiscellaneousBeefCutsPrimal & Subprimal Weights and Yields1300-pound Steer Choice, YG3 Dressing Percentage: 62%ChuckRibLoinRoundBrisketFlankPlateQua lity and yield GradesEstablished 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 grades are determined by measuring the following components of beef : marbling (intramuscular fat), maturity, texture, and appearance.

2 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 ClassificationsThe 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 SystemIMPS (Institutional Meat Purchase Specifications) are a series of meat product specifications for the purpose of facilitating industry trade and clarification.

3 The IMPS Standard was created and is maintained by USDA s Agricultural Marketing Service (AMS). Large volume purchasers such as federal, state and local government agencies, retailers, schools, restaurants, hotels, and other foodservice users reference the IMPS for procuring meat products. The government s IMPS provide number identification and standard descriptions for many meat primals, wholesale cuts, subprimals and retail cuts. The North American Meat Association (formerly the North American Meat Processors Association) is a non-profit trade association comprised of meat processing companies and associates. The organization is universally recognized for its world-renowned publication, The Meat Buyer s Guide.

4 This guide is used in the meat and foodservice industries as a purchasing guide and reference. NAMP, with the assistance of the USDA, uses color photography to facilitate the industry s use of the IMPS standard descriptions. The tables in this booklet provide the IMPS numbers for all beef SourcesCut names and numbers are sourced from the 2010 NAMP Meat Buyer s Guide. yield data are sourced from the beef Cutout Calculator ( ). yield data are estimated values and are intended to be used as general & Subprimal Weights and Yields1300 Pound Steer Choice, YG3 Dressing Percentage: 62%Chuck29% of CarcassWeight (lbs.)Percent of ChuckSubprimalIMPS/ Roll 2x2116 AAmerica s beef Roast116 DChuck Eye Steak1116 DBoneless Country-Style Ribs 1116D PSO2 Under Blade Pot Roast116 EUnder Blade Blade116 GEdge Roast116G Short Tender (Mock Tender)116 BMock Tender Roast116 BMock Tender Top Blade114 DTop Blade Steak1114 DFlat Iron Steak1114D Heart114 EShoulder Center Roast, Bnls114 EShoulder Center Steak, Teres Major114 FShoulder Petite Tender114 FPetite Tender Ground beef Trimmings135A136 Boneless135 ALean135 ACubed135 AGround (80/20) 2013; Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association.

5 Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational 9% of CarcassWeight(lbs.)Percent of RibSubprimalIMPS/ Roll 2x2112 Ribeye Roast, Lip On, Bone-In109 ERibeye Steak, Lip On, Bone-In1103 Ribeye Roast, Bnls112 Ribeye Steak, Bnls1112 Ribeye Petite Roast, Bnls112 CRibeye Filet, Cap112 DRibeye Cap Steak, , Blade Meat109 BLifter Ribs123 Rib Short Ribs, Bone-In123B/CRib Short Ribs, Ground beef Trimmings135A136 Boneless135 ALean135 ACubed135 AGround (80/20) 2013; Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association. Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational & Subprimal Weights and Yields1300-pound Steer Choice, YG3 Dressing Percentage.

6 62%Rib ( lbs/9%) Subprimal PoundsRibeye Roll 2x2 Cap , Blade Meat Ribs beef Trimmings Loss ( lbs/29%) Subprimal PoundsChuck Roll 2x2 Blade, Edge Roast Short Ribs Tender (Mock Tender) Top Blade Heart Teres Major beef Trimmings Loss ( lbs/5%) Subprimal PoundsVariety - Kidney Loin - Hanging Tender Fat 1300-pound, yield Grade 3 steer Yields 639 pounds of retail cuts from an 806-pound carcass (62% dressing percent). Of the 639 pounds of retail cuts.

7 62% are roasts and steaks 38% are ground beef and stew meatThin Cuts ( lbs/19%) Subprimal PoundsFlank - Outside Skirt - Inside Skirt beef Trimmings Loss (129 lbs/16%) Subprimal PoundsPeeled Tenderloin Loin, Boneless Butt, Cap Off Butt, Cap Tip Sirloin Flap beef Trimmings Loss ( lbs/22%) Subprimal PoundsSirloin Tip (Knuckle) Round beef Trimmings Loss 2013.

8 Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association. Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational 16% of CarcassWeight(lbs.)Percent of LoinSubprimalIMPS/ Tenderloin189 ATenderloin Roast190A, 192/192 ATenderloin Steak1189 ATenderloin Loin, Boneless(Porterhouse & T-Bone come from the Short Loin 174)180 Top Loin Roast, Bone-In175 Top Loin Roast, Bnls180 Top Loin Steak, Bone-In1179 Top Loin Steak, Bnls1180 Top Loin Petite Roast, Bnls180 BTop Loin Filet1180 BPorterhouse Steak1173 Porterhouse Steak,Tail Off1173 PSO 5T-Bone Steak1174T-Bone Steak, Tail Off1174 PSO Butt, Cap Off184 BTop Sirloin Petite Roast184 BTop Sirloin Filet1184 BShell Sirloin Roast181 AShell Sirloin Steak181 ASirloin Roast181 Sirloin Steak181 2013.

9 Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association. Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational (lbs.)Percent of LoinSubprimalIMPS/ Butt, Cap184 DTop Sirloin Cap Roast184 DTop Sirloin Cap Tip185 BBall Tip Roast, Bnls185 BBall Tip Steak, Roast185 CTri-Tip Sirloin Flap185 AFlap Ground beef Trimmings135A136 Boneless135 ALean135 ACubed135 AGround (80/20) 2013; Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association. Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational 22% of CarcassWeight(lbs.)Percent of RoundSubprimalIMPS/ Tip (Knuckle) Round169 Roast169 A/ Round(Gooseneck)170 Bottom Round Roast171 BBottom Round Steak171 BBottom Round Rump Roast171 GBottom Round Rump Steak, Bnls (Western Tip)1171 GBottom Round Steak, Bnls (Western Griller)1171 DEye of Round Roast171 CEye of Round Ground beef Trimmings135A136 Boneless135 ALean135 ACubed135 AGround (80/20) 2013; Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association.

10 Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational (lbs.)Percent of Thin CutsSubprimalIMPS/ , Outside Skirt121 COutside Skirt , Inside Skirt121 DInside , Ground beef Trimmings135A136 Boneless135 ALean135 ACubed135 AGround (80/20) (lbs.)Percent of Cuts 19% of CarcassMiscellaneous 5% of Carcass 2013; Revised 2014, Cattlemen s beef Board and National Cattlemen s beef Association. Source: NAMP Meat Buyer s Guide and the beef Cutout Calculator, May be duplicated for educational more information contact:National Cattlemen s beef AssociationContractor to the beef Checkoff ProgramScience and Product Solutions Department9110 E.