Final answer:
The statement that a yield of 53% is the best a beef producer can hope for is false, as yields can vary and sometimes exceed 53% depending on various production factors.
Step-by-step explanation:
The statement that a yield of 53% is the best a beef producer can hope for from closely-trimmed, boneless retail cuts such as chuck, loin, rib is false. Actual yields can vary based on several factors, including the efficiency of the production process, the age and breed of the cattle, and the butchering technique. While 53% is a realistic figure for some operations, it is by no means an absolute limit. For example, with a focus on lean meat and efficient butchering practices, yields can sometimes exceed 53%. However, according to some references, red meat has a high energy cost and provides a lower dietary benefit relative to its energy cost.