Janeal Yancey, Ph.D.

Meat Scientist

University of Arkansas Division of Agriculture

momatthemeatcounter.blogspot.com

@MeatCounterMom

Mom at the Meat Counter

6/4/2020 2

• USDA Inspected• Beef may be sold by the piece or

pound after harvest

• Restaurants, Farmers Markets

• State Inspected• Some states have inspection that

allows meat to be sold within the state

• Not Arkansas

• Custom Exempt• Cattle are sold live and harvest is

paid as service

• Beef is sold by whole, ½, ¼ carcass

6/4/2020 3

1471 lbs. Live

~62%

912 lbs. Carcass

• Muscling• Fat• Fill• Breed• Pregnancy• Weather• Skill

6/4/2020 4

1471 lbs. Live

~62%

912 lbs. Carcass

• Muscling• Fat• Skill• Cuts chosen• Bone-in vs. Boneless

~61%

558 lbs. Cuts

6/4/2020 5

1221 lbs. Live

~62%

757 lbs. Carcass

~61%

463 lbs. Cuts

6/4/2020 6

1007 lbs. Live

~62%

624 lbs. Carcass

~61%

382 lbs. Cuts

6/4/2020 7

799 lbs. Live

~60%

480 lbs. Carcass

~58%

278 lbs. Cuts

6/4/2020 8

614 lbs. Live

~59%

362 lbs. Carcass

~55%

199 lbs. Cuts

6/4/2020 9

807 lbs. Live

~58%

468 lbs. Carcass

~53%

248 lbs. Cuts

6/4/2020 10

• Rib‒ Ribeye steaks – 26.5 lb.

(30-35 steaks)

‒ Back ribs – 5.3 lb.

• Loin‒ Strip steaks – 22.0 lb.

(25-30 steaks)

‒ Tenderloin – 12.1 lb.(10-15 steaks)

‒ Top Sirloin – 22.7 lb.(16-30 steaks)

‒ Ball Tip – 3.8 lb.

‒ TriTip – 4.5 lb.

• Plate‒ Skirt steaks – 9.9 lb.

‒ Short ribs – 4.5 lb.

• Flank• Flank steaks – 3.8 lb.

(2 steaks)

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• Chuck‒ Flat iron steaks – 6.8 lb.

(8-12 steaks)

‒ Chuck roll – 37.1 lb. (18-24 roasts)

‒ Petite Tender – 1.5 lb.(2 roasts)

‒ Mock Tender – 6.8 lb.(12-24 steaks or 2 roasts)

‒ Clod Heart (Arm roast) – 12.1 lb. (20-25 steaks or 6-8 roasts)

• Round‒ Top Round – 29.5 lb.

(30-40 steaks or 14-16 roasts)

‒ Bottom Round – 27.3 lb.(20-30 steaks or 8-10 roasts)

‒ Eye of Round – 10.6 lb.(16-20 steaks or 4-6 roasts)

‒ Knuckle – 21.2 lb. (4-6 roasts)

‒ Heel – 9.1 lb. (2 roasts)

• Brisket – 18.6 lb.(2 briskets)

Potential to grind

6/4/2020 12

• 50% lean trim – 51.4 lb.

• 73% lean trim – 35.5 lb.

• 85% lean trim – 58.3 lb.

• Neck – 10.6 lb.

• Shank – 30.9 lb.

• Ground beef = 186.7 lb.

• ½ potential to grind cuts = 52.3 lb.

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• My email – jws09@uark.edu

• My blog – Mom at the Meat Counter

• Up next…

• Andy Shaw, CEO at Cypress Valley Meat Company

• ENDS/OUTS OF A PROCESSING FACILITY