An old estimation of market beef carcass yields was 25% bone-in trimmed steaks (likely including round steaks), 25% bone-in roasts, 25% stew beef & ground beef (both are boneless) and 25% wastage.  More modern cutting techniques, of Yield Grade 3 market beef carcasses, have an average waste loss closer to 29.2%. An average percentage of carcass dressed from a live market… Read More »