What is the percentage estimate of boneless, closely trimmed retail cuts from the major wholesale cuts called?

The estimate of boneless, closely trimmed retail cuts derived from major wholesale cuts is known as yield grade. This term specifically refers to the evaluation of the amount of usable meat obtained from a carcass, allowing producers and buyers to assess the efficiency and profitability of meat production. Yield grade takes into account various factors, including the amount of fat and lean tissue present, which significantly influences the quantity of meat that can be processed into retail cuts.

Carcass yield generally refers to the total weight of a carcass after slaughter, reflecting how much meat is available but not specifically emphasizing the quality of those cuts. Dressing percentage focuses more on the proportion of the live animal's weight compared to the weight of the carcass, which does not provide insight on the specific cut quality. Grade estimate pertains more to the quality of the meat based on factors like marbling and color rather than the actual yield of retail cuts. Thus, yield grade is the most accurate term for the context of estimating the percentage of retail cut yield from wholesale cuts.