Since current beef carcass breaks are based on historical and/or traditional practices, they are not always relevant to product eating qualities and carcass value. Specifically for the rib/chuck separation, which is currently between the 5th and 6th ribs of the carcass, the potential for maintaining eating qualities and improving cutout value by separating the rib/chuck between the 4th and 5th ribs exists. This fact sheet explores the complexities and impacts of differing forequarter breakpoints.