A Study in Modern-Day Yield Value
In today’s beef industry, every segmentis required to do more with less. Given an increase in finished weights at harvest industry-wide and the need to meet higher efficiencies, Charolais genetics represent a superior choice for beef producers and industry stakeholders seeking to maximize carcass value. This analysis demonstrates that Charolais cattle consistently outperform Angus in both boxed beef and retail cutout values, offering significant financial advantages at every stage of the beef supply chain. With Charolais, the beef industry can expect increased yield and profit driven by enhanced yields in high-value cuts like ribeye, strip loin, and tenderloin. Whether you're a packer, retailer, or cattle breeder, incorporating Charolais genetics into your operation can lead to a direct boost in profitability, ensuring you're not only meeting market demand but also leading it.
Methods and Assumptions
- Compared at a constant Quality Grade (USDA Choice) and carcass weight(900 lb.).
- Boxed beef prices from USDA Market News from week ending Aug 12, 2025.
- Retail beef prices from USDA Market News for Aug 2025, with missing retail prices calculated as standard industry markup from wholesale.
- Charolais and Angus average carcass composition determined using non-parent average EPDs from 2024 Sire Summaries and BIF 2024 Across-Breed EPD Adjustments.
- Breed average carcass composition converted to projected boxed beef and retail yields based on University of Arizona data from actual cutout data in controlled studies utilizing nine experienced meat cutters (mean = 23.1 years of experience), combined with data from multiple published beef carcass cutout studies from various universities.
Key Takeaways
Packer Level (Boxed Beef)
- Choice 900-lb Charolais carcasses would have $152.47 greater cutout value than Choice 900-lb Angus carcasses.
- Choice 900-lb carcasses from Charolais/Angus cross cattle would have $74.01 greater cutout value than Choice 900-lb carcasses from straightbred Angus cattle.
- The majority (74%) ofthe cutout value advantage of Charolais, compared to Angus, comes from the Charolais value advantage in six packer products: Ribeye, Top Round, Strip Loin, Tenderloin, Bottom Round, and Lean Trimmings.
- These per-head advantages multiplied by a load, pen, shift, or week head count would resultin huge value differences.
Entire Industry (Packer and Retailer)
- Choice 900-lb Charolais carcasses would have $224.12 greater retail cutout value than Choice 900-lb Angus carcasses.
- Choice 900-lb carcasses from Charolais/Angus cross cattle would have $108.80 greater retail cutout value than Choice 900-lb carcasses from straightbred Angus cattle.
- The majority (76%) ofthe retail cutout value advantage of Charolais, compared to Angus, comes from the Charolais
value advantage in six retail beef products: Ribeye Steaks, Strip Steaks, Top Round Roasts, Bottom Round Roasts,
Tenderloin Steaks, and Ground Beef. - Retail cutout value advantages of Charolais would be most realized in case-ready programs and vertically-integrated or vertically-coordinated beef programs.
