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Cutout weight percentages
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<blockquote data-quote="jscunn" data-source="post: 1515003" data-attributes="member: 1257"><p>I have a couple of thoughts, but first just to be clear. We are talking about the difference between Hanging wt vs packed meat weight? </p><p></p><p>1. My butcher has also told me on aged meat the % of packaged meat is gonna be 55% of the hanging weight. That depends on some factors (ie bone in steaks vs boneless, days of aging 4, 7, 10, 14 days, etc.)</p><p>2. Some butchers give a HCW with the KPH still attached some cut it out, maybe your old butcher took it out and the new one left it in. </p><p>3. Scales could be off at one of the butchers.</p><p>4. Hanging weights could have been taken on different days (ie Day 0 on the new butcher vs last day with old butcher). </p><p></p><p>Lots of questions..</p><p></p><p>BTW we have the same problem here, one gives us Dressing percentages in the 58-65% range the other one is 48-52% (and a 50 mile shorter haul)..</p></blockquote><p></p>
[QUOTE="jscunn, post: 1515003, member: 1257"] I have a couple of thoughts, but first just to be clear. We are talking about the difference between Hanging wt vs packed meat weight? 1. My butcher has also told me on aged meat the % of packaged meat is gonna be 55% of the hanging weight. That depends on some factors (ie bone in steaks vs boneless, days of aging 4, 7, 10, 14 days, etc.) 2. Some butchers give a HCW with the KPH still attached some cut it out, maybe your old butcher took it out and the new one left it in. 3. Scales could be off at one of the butchers. 4. Hanging weights could have been taken on different days (ie Day 0 on the new butcher vs last day with old butcher). Lots of questions.. BTW we have the same problem here, one gives us Dressing percentages in the 58-65% range the other one is 48-52% (and a 50 mile shorter haul).. [/QUOTE]
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