Yields of Retail Meat Cuts
http://edis.ifas.ufl.edu/ ( Publisher's URL )
Full Citation
Permanent Link: http://ufdc.ufl.edu/IR00001621/00001
 Material Information
Title: Yields of Retail Meat Cuts
Physical Description: Fact Sheet
Creator: Reddish, R. L.
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 1998
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status: Published
General Note: "First printed: August 1984; Revised: June 1998."
General Note: "AS-7"
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00001621:00001


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1.This document is AS-7, one of a series of the Animal Science Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. First printed: August 1984; Revised: June 1998. Please visit the FAIRS Web site at http://hammock.ifas.ufl.edu 2.R. L. Reddish, professor, meats specialist, Cooperative Extension Service, Institute of Food and Agricultural Sciences, Uni versity of Florida, Gainesville, 32611.The Institute of Food and A g ricultural Sciences is an equal opportunit y /affirmative action emplo y er authorized to provide research, educational information and other services onl y to individuals and institutions that function without re g ard to race, color, sex, a g e, handicap, or national ori g in. For information on obtainin g other extension publications, contact y our count y Cooperative Extension Service office. Florida Cooperative Extension Service / Institute of Food and A g ricultural Sciences / Universit y of Florida / Christine Ta y lor Waddill, DeanAS-7Yields of Retail Meat Cuts1 R. L. Reddish2Beef Arm Pot Roast (Chuck)Swiss SteaksFor a family of four, you will want an arm pot roast that weights from 4 to 5 pounds.Boneless Pot RoastTwo meals for a family of four. (Whole Bone-in roast).


Yields of Retail Meat Cuts Pa g e 2June 1998Boneless SteaksBlade PieceTwo meals for a family of four plus two servings for use at another time.Boneless Roast (Easy to Carve)* A serving is from 2 1/2 to 3 1/2 ounces of cooked, lean, edible meat from 1 pound of fresh meat.


Yields of Retail Meat Cuts Pa g e 3June 1998Approximate Number of Servings of Cooked MeatCutNo. of Servings*CutNo. of Servings* BeefChuck Steak2Picnic Shoulder, canned5 Flank Steak 4Ham Whole, precooked: Porterhouse Steak2with bone3 1/2 Rib Steak2boneless5 Round Steak3 1/2shankless4 1/4 Sirloin Steak2 1/2Ham, Whole, re g ular: Chuck Roast2with bone2 1/2 Chuck Roast, boneless3boneless3 1/2 Rib Roast2shankless3 Rib Roast, boneless2 1/2Breast or Shank2 Rump Roast, boneless3 Sirloin Roast3 Frankfurters4 Ground Beef4 Heart5 Kidne y 5 Liver5 Short Ribs2 Stew, boneless5 Ton g ue3 Pork (Fresh) Blade Steak3 Center Chops4 Rib Chops4 Shoulder Chops3 Ham Roast2 1/2 Loin Roast2 1/2 Shoulder Roast with bone3 Pork Liver5 Spareribs1 1/3 Boston Butt, boneless4 Center Slice3 (Smoked) Picnic Shoulder, w/bone2 Picnic Shoulder, boneless3 Lamb Loin Chops3 Rib Chops3 Shoulder Chops3 Le g Roast3 Shoulder Roast2 1/2 Stew, boneless5 Veal Calves' Liver5 Cutlet or Steak4 Loin Chops3 Rib Chops3 Le g & Rump Roast2 1/2 Shoulder Roast2 Poultry Chicken, Fr y er1 1/3 Chicken, Roaster2 Chicken, Stewin g 2 Chicken, le g s, drumstick, thi g h3 Chicken, breast4 Duck1 Goose2 Turke y hen or tom2 Fish Fish, canned: Crab5 Salmon5 Shrimp5 Tuna5


Yields of Retail Meat Cuts Pa g e 4CutNo. of Servings* June 1998 Fish, Fresh and Frozen: Drawn1 1/2 Dressed2 Steak or Fillet3 Whole1 Scallops4 Shrimp, in shell3 Shrimp, shucked5