Carcass Grade

Prices for cull cows are based on their USDA carcass grade or their expected carcass grade. The most common grades, in order of worst to best, are: lean (90%), breaker (65-75%), breaker (75-80%) and boner (80-85).

Cuts of beef

Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Round

Lower	Brisket Plate Flank Shank

Beef

Beef cattle

Argentine
Kobe
Cow-calf operation
Feeder cattle
Organic

Products

Cuts	Blade steak Brisket Carcass grade Chuck steak Filet mignon Flank steak Flap steak Hanger steak Plate steak Ranch steak Restructured steak Rib eye Rib steak Round Rump Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip

Processed	Jerky Mince Bresaola Cabeza Corned beef Frankfurter Rindswurst Pastrami Meat extract

Offal	Brain Tongue Tripas Tripe

Dishes

Beef Wellington
Chicken fried steak
Italian beef
London broil
Mongolian beef
Pot roast
Roast beef
Steak and kidney pudding
Steak Diane

Related meats

Veal
American bison
Beefalo
Water Buffalo
Żubroń

Other

Bovine spongiform encephalopathy
Beef hormone controversy
Meat on the bone
Ractopamine - Beef
Beef ring
US beef imports in Japan
US beef imports in Taiwan
US beef imports in South Korea (2008 US beef protest in South Korea)

Famous quotes containing the words carcass and/or grade:

“The character of the logger’s admiration is betrayed by his very mode of expressing it.... He admires the log, the carcass or corpse, more than the tree.... What right have you to celebrate the virtues of the man you murdered?”
—Henry David Thoreau (1817–1862)

“Life begins at six—at least in the minds of six-year-olds. . . . In kindergarten you are the baby. In first grade you put down the baby. . . . Every first grader knows in some osmotic way that this is real life. . . . First grade is the first step on the way to a place in the grown-up world.”
—Stella Chess (20th century)