Round is the hind leg of the beef animal, making up about 20 percent of the carcass ... the relationship of one primal cut to another and which retail cuts come from where is a giant step toward ...

When a beef carcass is presented to a USDA grader, the carcass is cut, or “ribbed,” between ... The majority of meat sold at retail is Prime, Choice, or Select. Research has shown that ...

Cutting style or cutting directions given to the processor can affect carcass yield. The amount of bone-in versus boneless cuts, trimming of retail cuts and the percent of fat of the ground beef ...

because a grade stamp has not been rolled on the carcass. USDA Yield Grading Beef yield grades show differences in the total yield of retail cuts. Yield grades estimate the amount of boneless ...

The IGA Beef Event attendees heard an interesting factory insight on beef price and heavy carcase markets on the evening.

Displaying the process from carcass to meat case was important ... isn’t more than one or two options for beef in the case. The price of every beef cut will also change based on the animal ...