Refers to the fat analysis of a product, usually trimmings, as determined through a chemical test. Expressed as a percentage of lean
Total trades, pounds and weighted average price for all product reported the last 5 working days. Fridays report will always cover data submitted Monday-Friday only.
BREAKER or BRK
Also known as Breaking Utility. A low grade of cattle, usually cows, normally with a yield grade range of 2-4, which are processed into various cuts. Usually have a lean content ranging 75% to 65%.
BONER or BNG
Also know as Boning Utility. Thin, low grade cattle, usually cows. These cattle are normally boned for ground beef production after removal of merchandisable cuts. Usually have a lean content ranging 85% to 75%.
The next to lowest USDA quality grade for beef. These animals, usually cows, are normally too thin to yield but a few merchandisable cuts of meat but are suitable for the production of boneless beef. Usually have a lean content ranging 90% to 85%.
The lowest USDA quality grade of beef. These animals, usually cows, are too thin to yield many merchandisable cuts of meat and are usually used for boneless processing beef. Usually have a lean content 90% and higher.
Cuts of meat, usually from cow carcasses, which have been nearly completely free of fat.
Small pieces of beef