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Cutability grade of carcasses refers to the expected yield of boneless, closely trimmed retail cuts from valuable wholesale portions such as round, loin, rib and chuck. It is mainly used to estimate the proportion of saleable lean meat and to classify carcasses according to their meat yield. The criteria used to determine cutability grades are based on measurable carcass characteristics. The ___ _____ ___ _____ ____ __________.
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