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
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 – Chuck Eye Steak,
Chuck Roll 2 x 2 37.9 Boneless Country-Style Ribs, Under
Under Blade, Edge Roast 7.0 Blade Pot Roast & Steak
Chuck Short Ribs 2.8 •Clod Top Blade – Top Blade Steak,
Chuck Tender (Mock Tender) 6.3 Flat Iron Steak
Clod Top Blade 10.3 •Clod Teres Major – Shoulder Petite
Clod Heart 14.7 Tender, Petite Tender Medallions
Clod Teres Major 2.1 •Clod Heart – Shoulder Center Roast
Stewing/ Ground Beef Trim 117.6 and Steak
Fat/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.
Rib (72.5 pounds) Some Popular Rib Cuts
Subprimal Pounds •Ribeye Roll 2x2 – Ribeye Roast
Ribeye Roll 2 x 2 27.2 (Bone-in and Boneless), Ribeye Steak
(Bone-in and Boneless), Ribeye Petite
Peeled Cap 6.7 Roast, Ribeye Filet
Rib, Blade Meat 9.3
•Peeled Cap – Ribeye Cap Steak
Short Ribs 8.7 (Boneless)
Stewing/ Ground Beef Trim 11.3
•Short Ribs – Rib Short Ribs,
Fat/Bone Loss 9.3 (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 Pounds Subprimal Pounds
Peeled Tenderloin 11.9 Tri-Tip 8.8
Strip Loin, Boneless 24.9 Bottom Sirloin Flap 8.0
Top Butt, Cap Off 17.0 Stewing/Ground Beef Trim 20.1
Top Butt, Cap 3.8 Fat/Bone Loss 29.5
Ball Tip 5.0
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 – Roast and
Sirloin Tip (Knuckle) 25.5 Steak
Top Round 48.2 •Top Round – Roast and Steak
Gooseneck 64.3 •Bottom Round – Bottom Round
Stewing/Ground Beef Trim 2.9 Roast and Steak, Bottom Round
Fat/Bone Loss 36.4 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 – Flank Steak
Flank 4.3 •Plate – Outside Skirt, Inside Skirt
Plate – Outside Skirt 3.4
•Brisket – Brisket (Boneless)
Plate – Inside Skirt 6.2
Brisket 26.4
Stewing/Ground Beef Trim 90.1
Fat/Bone Loss 22.7
The miscellaneous category comprises 40.3 pounds, or 5%, of the 806-
pound carcass.
Miscellaneous (40.3 pounds)
Subprimal Pounds
Variety - Kidney 3.8
Loin – Hanging Tender 2.2
Breaking Fat 34.3
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