Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
How much meat
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Anonymous" data-source="post: 13031"><p>There are several factors that will affect the answers to both of your questions. The body type and size of the animal, the cuts of meat required, and how much you plan to eat at each meal are all factors that will affect your questions. As Eugene stated, most animals will yield about 60-70% of live weight as salable product. An older dairy type cow, such as a Holstein, will most likely yield out closer to the low side of this range, where a highly muscled breed such as Belgian Blue may yield at or above the upper range. As a rule of thumb, a 1200 pound steer will produce about a 750 pound carcass of which about 500 pounds will be retail cuts. Of the carcass, 20-25% will be steaks, 20-25% will be roasts, 25-30% will be ground beef and stew meats, with the remainder will be fat, bone and other loss.<p>As for how many people this will feed, this depends upon the cut of meat and the size of the appetite. Most hamburgers are 1/4 to 1/2 pound patties prior to cooking. Steaks will range from about 1/3 to 3/4 pound prior to cooking.</p><p><br></p><p><br><hr size=4 width=75%><p></p><p></p><p></p><p> <a href="mailto:rbrooks@cland.net">rbrooks@cland.net</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 13031"] There are several factors that will affect the answers to both of your questions. The body type and size of the animal, the cuts of meat required, and how much you plan to eat at each meal are all factors that will affect your questions. As Eugene stated, most animals will yield about 60-70% of live weight as salable product. An older dairy type cow, such as a Holstein, will most likely yield out closer to the low side of this range, where a highly muscled breed such as Belgian Blue may yield at or above the upper range. As a rule of thumb, a 1200 pound steer will produce about a 750 pound carcass of which about 500 pounds will be retail cuts. Of the carcass, 20-25% will be steaks, 20-25% will be roasts, 25-30% will be ground beef and stew meats, with the remainder will be fat, bone and other loss.<p>As for how many people this will feed, this depends upon the cut of meat and the size of the appetite. Most hamburgers are 1/4 to 1/2 pound patties prior to cooking. Steaks will range from about 1/3 to 3/4 pound prior to cooking. <br> <br><hr size=4 width=75%><p> [email=rbrooks@cland.net]rbrooks@cland.net[/email] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
How much meat
Top