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Bringing Home the Bacon... Ooops sorry!
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<blockquote data-quote="clifflem" data-source="post: 323142" data-attributes="member: 89"><p>A BEEF CARCASS BREAKDOWN</p><p></p><p> </p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p> </p><p></p><p>With an average market (live or on hoof) weight of 1,150 lbs. and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.</p><p>The dressed beef (or carcass) will yield approximately 569 lbs. of red meat and trim (take home meat-which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads, and brains) and 146 lbs. of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight. The yield on the take home meat weight from the live weight of a steer is approximately 50%.</p><p>Here is a further detailed breakdown of the 569 lbs. of take home meat.</p><p></p><p>CHUCK ROUND</p><p>209.5 lbs. total, which is 29% of the 115.8 lbs. total, which is 22% of the </p><p>dressed/hanging/carcass weight: dressed/hanging/carcass weight:</p><p></p><p>Blade roasts and steaks 33.9 lbs. Top round 33.9 lbs.</p><p>Ground beef and stew meat 83.3 lbs. Bottom round 31.2 lbs.</p><p>Arm pot roast and steaks 35.5 lbs. Tip 16.8 lbs.</p><p>Cross rib pot roast 25.4 lbs. Rump 7.8 lbs.</p><p>Fat and bones 31.4 lbs. Ground beef 33.4 lbs.</p><p> Fat and bones 32.0 lbs.</p><p></p><p>THIN CUTS LOIN</p><p>134.6 lbs. total, which is 19% of the 115.7 lbs. total, which is 16% of the </p><p>dressed/hanging/carcass weight: dressed/hanging/carcass weight:</p><p></p><p>Flank steaks 3.6 lbs. Porterhouse steak 19.6 lbs.</p><p>Pastrami squares 2.9 lbs. T-bone steak 9.8 lbs.</p><p>Outside skirts 2.2 lbs. Strip steak 15.0 lbs.</p><p>Inside skirts 2.5 lbs. Sirloin steak 15.3 lbs.</p><p>Boneless brisket 16.0 lbs. Tenderloin steak 6.8 lbs.</p><p>Ground beef and stew meat 87.3 lbs. Ground beef/stew 22.7 lbs.</p><p>Fat and bones 20.1 lbs. Fat and bones 26.5 lbs. </p><p></p><p>RIB MISCELLANEOUS </p><p>66.6 lbs. total, which is 9% of the 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight: dressed/hanging/carcass weight: </p><p>Rib roast 23.9 lbs. Kidney & hanging tender 4.9 lbs. </p><p>Rib steak 9.2 lbs. Fat, suet & cutting loss 27.8 lbs.</p><p>Short ribs 8.6 lbs.</p><p>Ground beef and stew meat 16.5 lbs. </p><p>Fat and bones 8.4 lbs. </p><p>Found this on the Shorthorn website. It gives a pretty good breakdown of what to expect from a carcass.</p></blockquote><p></p>
[QUOTE="clifflem, post: 323142, member: 89"] A BEEF CARCASS BREAKDOWN With an average market (live or on hoof) weight of 1,150 lbs. and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass. The dressed beef (or carcass) will yield approximately 569 lbs. of red meat and trim (take home meat-which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads, and brains) and 146 lbs. of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight. The yield on the take home meat weight from the live weight of a steer is approximately 50%. Here is a further detailed breakdown of the 569 lbs. of take home meat. CHUCK ROUND 209.5 lbs. total, which is 29% of the 115.8 lbs. total, which is 22% of the dressed/hanging/carcass weight: dressed/hanging/carcass weight: Blade roasts and steaks 33.9 lbs. Top round 33.9 lbs. Ground beef and stew meat 83.3 lbs. Bottom round 31.2 lbs. Arm pot roast and steaks 35.5 lbs. Tip 16.8 lbs. Cross rib pot roast 25.4 lbs. Rump 7.8 lbs. Fat and bones 31.4 lbs. Ground beef 33.4 lbs. Fat and bones 32.0 lbs. THIN CUTS LOIN 134.6 lbs. total, which is 19% of the 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight: dressed/hanging/carcass weight: Flank steaks 3.6 lbs. Porterhouse steak 19.6 lbs. Pastrami squares 2.9 lbs. T-bone steak 9.8 lbs. Outside skirts 2.2 lbs. Strip steak 15.0 lbs. Inside skirts 2.5 lbs. Sirloin steak 15.3 lbs. Boneless brisket 16.0 lbs. Tenderloin steak 6.8 lbs. Ground beef and stew meat 87.3 lbs. Ground beef/stew 22.7 lbs. Fat and bones 20.1 lbs. Fat and bones 26.5 lbs. RIB MISCELLANEOUS 66.6 lbs. total, which is 9% of the 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight: dressed/hanging/carcass weight: Rib roast 23.9 lbs. Kidney & hanging tender 4.9 lbs. Rib steak 9.2 lbs. Fat, suet & cutting loss 27.8 lbs. Short ribs 8.6 lbs. Ground beef and stew meat 16.5 lbs. Fat and bones 8.4 lbs. Found this on the Shorthorn website. It gives a pretty good breakdown of what to expect from a carcass. [/QUOTE]
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