AJSA Regional And National Junior Cattlemen's Practice Test

What is the term for the percentage of a carcass that consists of closely trimmed, boneless retail cuts?

Cutability Yield Meat yield Carcass value

Correct Answer:

Cutability

Explanation:

Cutability is the percentage of a carcass that ends up as closely trimmed, boneless retail cuts. This term specifically measures how much saleable meat you can obtain from the carcass after removing bones and trimming fat. That focus on the proportion of the carcass that becomes retail cuts makes it the best fit for the definition in question. In contrast, yield is a broader idea of production amount, meat yield isn’t a standard label, and carcass value refers to price rather than the physical yield. Practically, cutability helps estimate how much marketable meat a carcass will produce, and it’s calculated as (weight of closely trimmed, boneless retail cuts ÷ hot carcass weight) × 100.

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