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.
Chuck (233.7 pounds)
Some Popular Chuck Cuts
Subprimal
Pounds
Chuck Roll 2 x 2
37.9
Under Blade, Edge Roast
7.0
Chuck Short Ribs
2.8
Chuck Tender (Mock Tender)
6.3
Clod Top Blade
10.3
Clod Heart
14.7
Clod Teres Major
2.1
Stewing/ Ground Beef Trim 117.6
Fat/Bone Loss
35.0
• 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
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.
Rib (72.5 pounds)
Some Popular Rib Cuts
Subprimal
Pounds
Ribeye Roll 2 x 2
27.2
Peeled Cap
6.7
Rib, Blade Meat
9.3
Short Ribs
8.7
Stewing/ Ground Beef Trim
11.3
Fat/Bone Loss
9.3
• 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)
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
Peeled Tenderloin
Strip Loin, Boneless
Top Butt, Cap Off
Top Butt, Cap
Ball Tip
Pounds
11.9
24.9
17.0
3.8
5.0
Subprimal
Pounds
Tri-Tip
8.8
Bottom Sirloin Flap
8.0
Stewing/Ground Beef Trim
20.1
Fat/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.
Round (177.3 pounds)
Some Popular Round Cuts
Subprimal
Pounds
Sirloin Tip (Knuckle)
25.5
Top Round
48.2
Gooseneck
64.3
Stewing/Ground Beef Trim
2.9
Fat/Bone Loss
36.4
• 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
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.
Thin Cuts (153.1 pounds)
Some Popular Thin Cuts
Subprimal
Pounds
Flank
4.3
Plate – Outside Skirt
3.4
Plate – Inside Skirt
6.2
Brisket
26.4
Stewing/Ground Beef Trim
90.1
Fat/Bone Loss
22.7
• Flank – Flank Steak
• Plate – Outside Skirt, Inside Skirt
• Brisket – Brisket (Boneless)
The miscellaneous category comprises 40.3 pounds, or 5%, of the 806pound carcass.
Miscellaneous (40.3 pounds)
Subprimal
Variety - Kidney
Loin – Hanging Tender
Breaking Fat
Pounds
3.8
2.2
34.3
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