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Feedyard Board
another butchering question
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<blockquote data-quote="dun" data-source="post: 438810" data-attributes="member: 34"><p>40 to 42% of the live weight for packaged meat doesn;t prove he is an idiot, it proves he knows what he's doing. Try this simple math, 1000 * .6 = 600, 600 * .6 = 360. So if you get 60% of the wife weight when it's hot hangin and 60% of the hot hanging when it's packaged, you end up with 360. A percentage point or 2 better at hanging or cutting and you'll get 40-42%</p></blockquote><p></p>
[QUOTE="dun, post: 438810, member: 34"] 40 to 42% of the live weight for packaged meat doesn;t prove he is an idiot, it proves he knows what he's doing. Try this simple math, 1000 * .6 = 600, 600 * .6 = 360. So if you get 60% of the wife weight when it's hot hangin and 60% of the hot hanging when it's packaged, you end up with 360. A percentage point or 2 better at hanging or cutting and you'll get 40-42% [/QUOTE]
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another butchering question
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