Why does nobody talk about how much of a steer actually becomes ground beef?

Jade Green · 2026-10-23T19:50:04.316408+00:00

I was reading through an old USDA booklet my mentor gave me from 1987 and it said a 1,200 pound steer only yields about 490 pounds of retail cuts, which really got me thinking. When I started at the shop on Delancey Street back in the 90s we broke down whole animals every Monday and I just assumed the trim pile was tiny, but now I see how much goes to grind and bones. Feels like the trade has shifted a lot toward pre-cut boxes and folks forget what a whole carcass really gives you. Does anyone here still break down whole steers, and how do you handle the trim to keep waste down?

🐿️Pinecone Attack

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Why does nobody talk about how much of a steer actually becomes ground beef? | Butchers - Pinecone Attack