USDA Quality and Yield Grades

• Established in 1927• Sets standards of quality and

cutability (yield of edible meat)• Assures products that conform to

standards of palatability• Administered by USDA• Paid for by meat packers

USDA Quality and Yield Grades

• Quality Grades Determinants: marbling (intramuscular fat), maturity, texture, appearance

• Eight Quality Grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner

• IMPS Numbering System: align to meat product specifications to facilitate industry trade and clarification; provides number ID and standard descriptions

A 1,300-pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806-pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds).

The Chuck primal comprises 233.7 pounds, or 29%, of the 806-pound carcass. Of the 233.7 pounds, 198.7 pounds are fabricated into retail cuts while 35 pounds go to fat/bone loss.

Some Popular Chuck Cuts •Chuck Roll – Chuck Eye Steak, Boneless Country-Style Ribs, Under Blade Pot Roast & Steak•Clod Top Blade – Top Blade Steak, Flat Iron Steak•Clod Teres Major – Shoulder Petite Tender, Petite Tender Medallions•Clod Heart – Shoulder Center Roast and Steak

Chuck (233.7 pounds)Subprimal PoundsChuck Roll 2 x 2 37.9Under Blade, Edge Roast 7.0Chuck Short Ribs 2.8Chuck Tender (Mock Tender) 6.3Clod Top Blade 10.3Clod Heart 14.7Clod Teres Major 2.1Stewing/ Ground Beef Trim 117.6Fat/Bone Loss 35.0

The Rib primal comprises 72.5 pounds, or 9%, of the 806-pound carcass. Of the 72.5 pounds, 63.2 pounds are fabricated into retail cuts while 9.3 pounds go to fat/bone loss.

Some Popular Rib Cuts

•Ribeye Roll 2x2 – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye Filet

•Peeled Cap – Ribeye Cap Steak (Boneless)

•Short Ribs – Rib Short Ribs, (Bone-In and Boneless)

Rib (72.5 pounds)

Subprimal PoundsRibeye Roll 2 x 2 27.2Peeled Cap 6.7Rib, Blade Meat 9.3Short Ribs 8.7Stewing/ Ground Beef Trim 11.3Fat/Bone Loss 9.3

The Loin primal comprises 129 pounds, or 16%, of the 806-pound carcass. Of the 129 pounds, 99.5 pounds are fabricated into retail cuts while 29.5 pounds go to fat/bone loss.

Loin (129 pounds)

Subprimal PoundsPeeled Tenderloin 11.9Strip Loin, Boneless 24.9Top Butt, Cap Off 17.0Top Butt, Cap 3.8Ball Tip 5.0

Subprimal PoundsTri-Tip 8.8Bottom Sirloin Flap 8.0Stewing/Ground Beef Trim 20.1Fat/Bone Loss 29.5

Some Popular Loin Cuts•Peeled Tenderloin – Ribeye Roast (Bone-in and Boneless), Ribeye Steak (Bone-in and Boneless), Ribeye Petite Roast, Ribeye Filet

•Strip Loin Boneless – Top Loin Roast and Steak, Porterhouse and T-Bone Steaks (come from Short Loin)

•Top Butt, Cap Off – Top Sirloin Petite Roast and Filet, Shell Sirloin Roast and Steak, Sirloin Roast and Steak

•Ball Tip – Ball Tip Roast and Steak

•Tri-Tip – Tri-Tip Roast and Steak

The Round primal comprises 177.3 pounds, or 22%, of the 806-pound carcass. Of the 177.3 pounds, 140.9 pounds are fabricated into retail cuts while 36.4 pounds go to fat/bone loss.

Some Popular Round Cuts•Sirloin Tip Knuckle – Roast and Steak

•Top Round – Roast and Steak

•Bottom Round – Bottom Round Roast and Steak, Bottom Round Rump Roast, Western Tip, Western Griller, Eye of Round Roast and Steak

Round (177.3 pounds)

Subprimal PoundsSirloin Tip (Knuckle) 25.5Top Round 48.2Gooseneck 64.3Stewing/Ground Beef Trim 2.9Fat/Bone Loss 36.4

The thin cuts from the Brisket, Flank and Plate comprise 153.1 pounds, or 19%, of the 806-pound carcass. Of the 153.1 pounds, 130.4 pounds are fabricated into retail cuts while 22.7 pounds go to fat/bone loss.

Some Popular Thin Cuts•Flank – Flank Steak

•Plate – Outside Skirt, Inside Skirt

•Brisket – Brisket (Boneless)

Thin Cuts (153.1 pounds)

Subprimal PoundsFlank 4.3Plate – Outside Skirt 3.4Plate – Inside Skirt 6.2Brisket 26.4Stewing/Ground Beef Trim 90.1Fat/Bone Loss 22.7

The miscellaneous category comprises 40.3 pounds, or 5%, of the 806-pound carcass.

Miscellaneous (40.3 pounds)

Subprimal PoundsVariety - Kidney 3.8Loin – Hanging Tender 2.2Breaking Fat 34.3

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