What cut of meat is most chosen? (poll)

[Belties R Us]

Just wondered where profit is. Can vote 5x.

 

[Show Steaks]

profit is in carcass weight  (thumbsup)

 

[farmboy]

i voted for the same exact thing as the other guy did.... 2 votes woohoo

 

[kfacres]

not in agriculture or farming...

 

[box6rranch]

We took our daughter's steer in for processing from county fair. His live weight was 1353 hanging weight was 889. Is it possible to only have a quarter of beef weight 119 pds? Also asked the butcher to grade it. He said it came in at choice 3. I've never heard of meat graded that way, choice plus yes but not choice 3.
Anyway, did this steer have a good yield in your opinion? Good grade? Sold a quarter of it and the guy said he weighed it and it was only 119 and he sounded kind of ticked. I think he must be off on his weight.

 

[showsteerdlux]

The 3 would be the yield grade. He yielded out at about 65% so thats good. I somehow doubt that a 1/4 would only weigh 119.

 

[CAB]

  I didn't vote for any, but you have to sell all of it to be profitable.
  Box 6, your dressing % is 65.70 which most cattle will yield 62/63, so your's is above the average. As the post above says, your calf was a choice yield grade 3 steer according to your butcher. The 119 lbs sound right to me out of a locker. Braunvieh had a thread up not too long ago that you may want to search titled something like Freezer beef or locker beef. Lee Elbee keeps very good records as to what cattle can cut like. Both he and Olsun have good info as far as how far we can take these cattle and still get them to be reproductively & fertility sound. If you take your hanging wt./4 = 222.25 lbs, then take 119 lbs x 100/222.25lbs =53.43%retail cuts from rail to package. Lee has cattle that will be @ the 70% level from rail to package. Go search the thread. There is good info available there. Have a good day. Brent

 

[box6rranch]

Thanks for the responses. I appreciate it. So on grading beef where does choice 3 come in as? Is it right below prime?

 

[showsteerdlux]

Depending on which choice it was it could be close to prime or pretty far out. Not many showsteers hit prime. I would guess he was a low choice which would be below CAB which has a high choice requirement.

 

[box6rranch]

Depending on which choice it was it could be close to prime or pretty far out. Not many showsteers hit prime. I would guess he was a low choice which would be below CAB which has a high choice requirement.
[/quote

I don't think that was the case. The butcher said it was a really nice carcass. My daughter's other steer won reserve grand in the carcass contest and it places choice plus. Is there some kind of a chart out there that rates or ranks cuts?

 

[knabe]

the thread is two issues.

what cut of meat is most chosen?

what is the most common cut of meat. 

is the question where is the most profit?

profit is made a variety of ways including purchasing open cows and getting them fat. 

more profit is where there is a market shortage.  doesn't matter what cut it is.  out here, more and more people only care about price and lean.  the middle seems to be disappearing. 

 

[DLD]

I believe that your butcher was calling the steer average choice on quality grade and 3 on yield grade.  If he were high choice and yield grade 3, they'd have called him "choice+ 3".

CAB gave you some very good info.  Like he says, the 53% from rail to package is pretty typical - there's lots of trim in between the two.  I've had buyers in the past that had a hard time understanding that, too.

 

[Shady Lane]

I would have to guess that the most commonly consumed "cut" of meat is in fact ground beef.

I would be curious to know what percentage of beef is consumed as processed poduct?

Subsequently I didn't give an answer on your poll as ground beef would include "All of the Above".

 

[rocknmranch]

In addition to raising our Angus cattle, we also have a butcher shop. We sell our Angus processed for customers. The most common cut that is asked for is tenderloin, t-bone steaks, fillets and then ground beef. People either don't know how to cook the other cuts, or don't know what they are. Our customers are so commercial (supermarkets) that until they have ordered beef a couple times, they really don't know whats best.

Our personal favs are fillet, porterhouse/ t-bone, rib eye, sirloin, tenderized, then the misc.      (cow)