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Hanging weights/final weights
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<blockquote data-quote="farmerjan" data-source="post: 1442233" data-attributes="member: 25884"><p>Just off the top I always tell buyers they will get approx 50% of hanging weight back in edible meat. Anything more is a plus. Like Ridgefarmer63 said, it depends on the amount of deboning. Since i often kill an over 30 month animal, grassfed beef and wanting the good marbling that comes with the little bit older animal, and being finished more at that age on grass, there is more deboning due to no backbones and no T-bones etc. I fine that the jerseys actually give a better percentage of returned beef in part due to the smaller bones, and they do put on some pounds in their little bit older age. Killed a heifer that was nearly 36 months that came up open, 1/2 guernsey 1/2 jersey and she hung at 590 lbs. Got back over 350 lbs total meat and all was deboned except the short ribs I got back. Marbled beautifully, but yellow fat that some don't like. Will eat the first steak tonight.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1442233, member: 25884"] Just off the top I always tell buyers they will get approx 50% of hanging weight back in edible meat. Anything more is a plus. Like Ridgefarmer63 said, it depends on the amount of deboning. Since i often kill an over 30 month animal, grassfed beef and wanting the good marbling that comes with the little bit older animal, and being finished more at that age on grass, there is more deboning due to no backbones and no T-bones etc. I fine that the jerseys actually give a better percentage of returned beef in part due to the smaller bones, and they do put on some pounds in their little bit older age. Killed a heifer that was nearly 36 months that came up open, 1/2 guernsey 1/2 jersey and she hung at 590 lbs. Got back over 350 lbs total meat and all was deboned except the short ribs I got back. Marbled beautifully, but yellow fat that some don't like. Will eat the first steak tonight. [/QUOTE]
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