This is where I (and many of us) are our own worst enemy-no scale, they don't have a live scale either. It was 50% (at best), based on comparable animal from last year. I took home 50% of HW. Beef animal. Owner "found" our organ meats box, had boned-out some of the cuts, and either trimmed the heck out of any external fat or that was the leanest steer I've ever seen. He's delivering our "found" box tomorrow, I'm going to show him what his staff turns out...
This is the ribeye-decent size for the steer it came from, but do you see the low end? Looks very closely trimmed. The brisket deckle is square cut too. I KNOW they forgot to give me my organ meats-they're delivering to me tomorrow. I can't prove there is meat missing. Their cut sheet, however, states "typical meat return is 50% of carcass weight depending on breed". I got exactly 50% back, on a small-framed beef steer (pic below about 2 weeks before processing and earlier this spring). Same composition calf last year at a different processor was 67% of HW.
That's what I figure. I'll just pick differently in the future.
I have the HW and the weight of the cuts total. That was 50% on the dot (minus organ meats they forgot to give me when Inpicked up)
I'm almost embarrassed-I will qualify this as it was a FB Aberdeen steer that I should have passed on, but bought at 10 months old, he didn't get much bigger. 338 hanging. You do the math.
. I won't buy another FB for beef again. They taste great, super marbling and tender pretty much on grass, but when kill Fee is up to $100, might as well get a carcass out of it. I fed about 5 lbs sweet feed a day for past 90 days. Got the beef sold to at least cover costs, but very little profit. The halfbloods will at least go about 450-500, usually, with decent yield due to smaller frame.
Well, the owner decided to FedEx my organ meats to me rather than drive an hour up himself. He won't get any of my steers againProcessors.
Our last beef I asked for the top round into steaks and the bottom round cubed. Simple enough, right?
What we got was no round steak and the top round was cubed.....cut into CUBES...and labeled canning meat. When I called them about it, they said they call it steak "minute steak" so they cubed all the top round.
Then the bottom round is all into rump roast. Good thing this meat is REALLY good, or I would not have been so nice. I can take the 'cubes' and pound them myself to make minute steaks...I guess...geez.
