In her latest livestock market report—Beef Trimmings Critical to the Beef Value Chain—AFBF economist Katelyn McCullock explains that beef trimmings—the portion of the carcass that is “trimmed away” when the carcass is broken down into meat cuts such as steaks, roasts and other items—account for an estimated 14 percent of the carcass and are an important piece of the beef supply chain.
Typically they enter the food system as ground product. However, that’s not to say all ground product is trimmings. Meat processors will grind muscle cuts when economically advantageous.
In the report, McCullock also addresses the opposite directions in which the sheep inventory and the goat inventory are moving.