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Care to share a beef cut out list?
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<blockquote data-quote="hayray" data-source="post: 544511" data-attributes="member: 3046"><p>On the average with my steers I get around 50% ground, 10 to 15% roast and a maximum % of steaks at 35% if you have the Chuck/blade roast cut as chuck steaks, include round steaks, and having the sirloin tip cut as steaks as oppossed to roast. However, the prime steaks such as rib, T-Bone, Porter, and sirloin is a little over 20% of the carcass yield. The 10-15% roast yield come from English, round bone, and rump roast and sirloin tip roast. The yield on one of my normal sized steers ends up to be around 400 pounds cut weight which on my corn fed steers is around 35% of live weight, heifers yield around 26%.</p></blockquote><p></p>
[QUOTE="hayray, post: 544511, member: 3046"] On the average with my steers I get around 50% ground, 10 to 15% roast and a maximum % of steaks at 35% if you have the Chuck/blade roast cut as chuck steaks, include round steaks, and having the sirloin tip cut as steaks as oppossed to roast. However, the prime steaks such as rib, T-Bone, Porter, and sirloin is a little over 20% of the carcass yield. The 10-15% roast yield come from English, round bone, and rump roast and sirloin tip roast. The yield on one of my normal sized steers ends up to be around 400 pounds cut weight which on my corn fed steers is around 35% of live weight, heifers yield around 26%. [/QUOTE]
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Care to share a beef cut out list?
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