USDA Yield Grades estimate beef carcass cutability, which is defined as the combined yield of closely trimmed, boneless retail cuts from the round, loin, rib and chuck. This is an estimate of the relative amount of lean, edible meat from a carcass.

There are five numerical Yield Grades for beef carcasses (Yield Grade 1 is leanest, Yield Grade 5 the fattest and, when graded, a Yield Grade stamp is applied to the carcass.

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