Some of what you're seeing was just the knife. They're definitely over trimmed for me and my customer base, but are probably trimmed correctly for certain areas of the country. Based on your label measurements, I think they may be a little undersized for me, but again, who are you selling to? There are people who live by the 3oz mantra.

When doing stuff like this it helps if you lay the steaks out from small to large so you get an idea of how the muscle size changed as it moves through the carcass length. It also helps if you explain this to your customers as some honestly expect all the steaks to be the same size. There can also be significant differences in the rate of change over the length of wholesale cuts in some genetics. Most people can't even give you actual data for the standard scan location, so good luck on actually sorting much beyond general trends within specific genetic sets. 

So few people are actually using the genetics it really doesn't matter, but both Angus and Shorthorn have populations from old source genetics that taper like crazy on the small end. Thankfully, most of these genetics never venture out beyond their small niche markets. Part of this tapering is mostly just due to body length, or lack there of, and I suspect you could find this trend reappearing within some of the Red Angus lines that have two decades of concentrating on ranch bred calving ease. You can look at some of those bulls and see flashes of what Angus and Shorthorn breeders spend decades running away from so many years ago.