Construct · 1 fields · 2 citations

cutability: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a meat-science measure, one field Nearest construct by meaning·not indexed
cutability1 CONSTRUCTCutabilityUSDA · YIELD GRADE

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Meat science

The yield of trimmed saleable lean from a carcass

Cutability is the proportion of a carcass that becomes trimmed, saleable retail cuts, essentially its yield of lean meat relative to fat and bone. It is the concept behind the USDA Yield Grades (1–5), which predict cutability from external fat thickness, ribeye (longissimus) area, kidney-pelvic-heart fat, and carcass weight; higher cutability means more sellable meat per carcass. Brungardt and Bray estimated the retail yield of the major beef cuts, and Abraham and colleagues evaluated how well the USDA yield-grade equation predicts carcass cutability. It is a single meat-science measure rather than a cross-field collision.[1][2]

Unit
The percentage of a carcass yielding trimmed retail cuts
Recovery means
Not applicable
Measured by
Estimated from external fat thickness, ribeye area, kidney-pelvic-heart fat, and carcass weight (the USDA yield-grade equation)

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Nearby constructs

collision3 fields · 7 citationsjingle · one word, three constructsmeasure2 fields · 4 citationsjingle · one word, two constructs

References

  1. Brungardt, V. H., & Bray, R. W. (1963). Estimate of retail yield of the four major cuts in the beef carcass. Journal of Animal Science, 22(1), 177–182. https://doi.org/10.2527/jas1963.221177x
  2. Abraham, H. C., Murphey, C. E., Cross, H. R., Smith, G. C., & Franks, W. J. (1980). Factors affecting beef carcass cutability: An evaluation of the USDA yield grades. Journal of Animal Science, 50(5), 841–851. https://doi.org/10.2527/jas1980.505841x

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