Adding Value to the Beef Carcass: Getting to Know the Value Cuts

Adding Value to the Beef Carcass: Getting to Know the Value Cuts

Amanda Blair

Drovers

A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.

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