Been keeping track of our weights for awhile now and you can be pretty accurate with these numbers. The individual animal will effect the averages...overly fat carcasses will yield less packaged meat in proportion to hanging weight. A a low yield carcass (skinny) will be low all around.
Figure 60% of live weight will hang.
65% of hanging will end up as meat packages...not counting soup bones and the edible organs.
Our animals hang at 62% and yield 65%
Do a search on the subject, alot has been posted in the past.
Weights are important but the steak count will tell you if your butcher is honest.
DMc
