Lean Meat Yield is the weight of the lean meat after the removal of fat and bone from the carcase. Lean Meat Yield is expressed as a percentage of Hot Standard Carcase Weight.

Lean meat yield is the proportion of meat produced from a carcase, excluding fat and bone. Higher lean meat yield means more valuable product, as consumers prefer meat not bone and fat. Genetics can be used for increased selection for muscling. Using genetics for high growth and muscle animals has the potential to reduce feed costs, as these animals will reach targets more quickly and eat less feed to get there.