Accurate statement.

[S.R.R.]

Are these accurate statements?

"50% of a steers wt. is take home meat."

"45% of a heifers wt. is take home meat."

 

[dcara]

Not in my opinion

 

[S.R.R.]

O.K. then how about this. 60% of live wt. = hanging wt. and 65% of hanging wt. = take home.

 

[Caustic Burno]

Takes a heck of a calf to dress 55% .

 

[S.R.R.]

What would you say then 40%?

 

[Caustic Burno]

I don't really know, if I could catch up with my neighbor he would know as he was a journeyman butcher.

 

[S.R.R.]

All the #s but the 40% I have found on the net. There seems to be no solid %age that I can find.

 

[msscamp]

There seems to be no solid %age that I can find.

Maybe I'm on the wrong track here, but wouldn't the dressed out weight depend on the age, weight, and possibly even breed of the live critter in question? A younger animal would have a higher bone percentage as he hasn't achieved his potential yet, but an older animal might not have been fed out properly to achieve maximum gain so he doesn't weigh out like he should? I could very well be over simplifying this, but it does make sense when one thinks about the various means and methods of raising and finishing an animal out. If I'm way off track here, please don't crucify me. Thanks! Just my thoughts.

 

[rk]

O.K. then how about this. 60% of live wt. = hanging wt. and 65% of hanging wt. = take home.

Dressing percentage of finished cattle usually runs about 60% (hanging weight). I'm not sure about "take home" meat.

 

[Jeanne - Simme Valley]

Industry standard used is 60% dressing weight. You can plan on losing 30% of the hanging weight. So 1000# = 600# = 400# take home - that would be about 40% take home.
A good steer, will dress 62-66%

 

[AngusLimoX]

Industry standard used is 60% dressing weight. You can plan on losing 30% of the hanging weight. So 1000# = 600# = 400# take home - that would be about 40% take home.
A good steer, will dress 62-66%

Ok, now I am asking, the 62% is hot rail? The 30% you lose on the rail is the shrink?

I thought shrink on the rail was 12 - 15%?

Just askin.

 

[Campground Cattle]

Industry standard used is 60% dressing weight. You can plan on losing 30% of the hanging weight. So 1000# = 600# = 400# take home - that would be about 40% take home.
A good steer, will dress 62-66%

Jeanne you are right on from my days in the meat market, as bone and fat loss to rendering is 10 to 15%.
The red meat(beef) paid the butcher profits were made on package meats, chicken, and pork. I used to have the calculation chart for ever cut of meat you had to charge.
You took the price off the truck, amount of loss from fat and bone and it would give you the price from hamburger to prime rib.

 

[somn]

We sell around 150 head per year thru the local locker plant. Our hanging average percentage over the last 9 years is 62.68%

Our Average boxed beef weight percentage over the last 9 years has been 44.12%

Our hanging weight has averaged 1093# over the last 9 years.

But that boxed beef percentage can vary 100# it all depends on how close the customer wants his steaks trimmed. If they want bone in steaks and roasts. how lean they want there ground beef. All of these lower the boxed beef %.

Now these same cattle going to IBP will never yield a 62.68% average. You aren't standing there to watch them I'm not saying they steal from you I'm just saying they are the people buying the meat they will help themselves before they help you.

 

[DiamondSCattleCo]

Industry accepted standard up here says carcass is 63% of live weight. Actual red meat yield (all bone and fat removed) is 38% - 40% of live. Most of the guys I know who are selling direct calculate carcass at 60%, and red meat yield at 60% of hanging weight. Any extra is a bonus.

Rod

 

[Susie David]

DiamondS hit it just about on the head for what we've been averaging. Alot depends on the individual animal.
DMc

 

[Ronald Boggess]

From my experience, I would have to say that MSSCAMP has the right idea. Stats are mostly averages. All the things she mentioned will decide the yield.

 

[milkmaid]

Industry accepted standard up here says carcass is 63% of live weight. Actual red meat yield (all bone and fat removed) is 38% - 40% of live. Most of the guys I know who are selling direct calculate carcass at 60%, and red meat yield at 60% of hanging weight. Any extra is a bonus.

I'm assuming all these numbers you folks have listed are based on numbers for beef steers. Anyone know how that'd translate to holsteins? :lol: :oops: :P

 

[cowboyekt]

We butcher bulls, which yield more meat. But I still find it hard to believe the numbers quoted here.

We just took a bull to slaughter on Friday his live weight was 950 lbs. According to your percentages (I used the low end yield) we are going to get 399 lbs of meat back. So in saying if your numbers are right you might as well say you are going to have a cutout weight of 42% of the live weight.

A field dressed deer (which means he has hide and head on) will dress out 60% meat yield.

 

[Aero]

O.K. then how about this. 60% of live wt. = hanging wt. and 65% of hanging wt. = take home.

60% * 65% = 39%