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. . . . . . . . . . . . . . . . . . . . . . . . . . . 80  \nInside Round   65  \nNeck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  \nRib Chop   83  \nRump . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79  \nShank Hind   43  \nShank Fore   61  \nShoulder Clod   75  \nShort Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68  \nSirloin Butt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70  \nSirloin Top Full Cut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71  \nSteak Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83  \nSteak Porterhouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91  \nSteak T-Bone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88  \nTender PSMO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  \nRibeye Steak Lip Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72  \nRibeye Steak Lip On . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78  \nStrip Steak Center Cut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80  \nStrip Steak End Cut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63  \nTop Butt Steak Cap On . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  \nTop Butt Steak Center Cut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  \nPeeled Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  \nLAMB  \nBreast & Flank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89  \nChop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  \nForeleg   70  \nLoin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89  \nRib . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81  \nShoulder   86  \n1  \nLOOK UP ITEM CTRL + F  \nMeat Yields  \nItem % Yield  \nPORK  \nBacon   93  \nButt Boneless   85  \nChop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  \nHam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85  \nPicnic   81  \nShoulder   81  \nTenderloins   88  \nVEAL  \nChuck   80  \nFlank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99  \nFore Shank   82  \nLeg, Boned & Trimmed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44  \nLoin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83  \nPlate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79  \nRib . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77  \nRound   77  \nCHICKEN  \nBroiler/Fryer Without Neck/Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89  \nDrum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63  \nThighs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70  \nWings   50  \nBreast   87  \nBreast Quarter . . . . . . . . . . . . . . . . . . . . . . ","cbCaiaBOQF36fknX","https://ap.wps.com/l/cbCaiaBOQF36fknX","pdf",100786,"English","# Meat Yields\n## Beef\n## Lamb\n## Pork\n## Veal\n## Chicken\n## Duck\n## Turkey\n## Venison\n## Seafood","[{\"question\":\"What information does Meat Yields contain?\",\"answer\":\"It contains yield percentages for many meat and seafood items, listing each cut/item with its corresponding “% Yield” value.\"},{\"question\":\"How is the document organized?\",\"answer\":\"Items are grouped by animal type (e.g., BEEF, LAMB, PORK, CHICKEN, DUCK, and SEAFOOD), and then each group lists specific cuts or forms.\"},{\"question\":\"How should I use it for a specific cut?\",\"answer\":\"Use the item lookup/search function, then find the cut name under the relevant animal category to read its associated yield percentage.\"}]","Meat Yields - Lookup Item Yield Percent | PDF",1791822942]