Final answer:
It is true that an increase in muscling leads to an increase in retail cut yield, as more muscle mass results in a greater amount of meat suitable for sale.
Step-by-step explanation:
The statement is True. As muscling increases, so does the yield of retail cuts from an animal carcass. More muscular animals have a higher proportion of their body mass that is suitable for retail cuts, which means butchers can obtain more saleable meat from such carcasses. This is why livestock breeders often aim to produce animals with good musculature, as it directly affects the economic value of the animal to farmers and the meat production industry.