meat percentages/cuts and cow remains

[HenryLookin]

I am getting into the cattle business and i have several questions.
1) What percent of the cow will be usable meat?
2) Of the remaining cow parts/organs/bones/skin, What percent of the cow fit into each of these categories?
3) What companies buy the remaining cow parts like organs bones and skin? Where can i find and how can i contact these companies?
4) Of the good usable meat, how much of each cut of steak is yielded from a cow?

Thank you!

 

[Rahe Family Belties]

Went back 35 years to my college textbook 'The Meat We Eat'

According to the author:
23% of a live animal will be steaks and roasts (About 10% steaks and 13% roasts on an average cut)
15% will be trim used in hamburger

That is a total of 38% of live weight in lean, retail cuts.

There will be another 14% in fat trim and 7% in bone trim.

That totals to 59% of live weight.

According to other data and experiences of my own, (numbers vary due to season, breed and degree of finish)
Organs will be another approximate 20-25%
Hide,feet, and head will be 20-25%
Blood, about 3%
Cooler shrink during aging due to evaporation 3-5%

Very little private market for hides and bones. Costs about $400 for one of my hides to be tanned.
I doubt you could sell organs unless the carcass has been federally inspected.
I don't think you can sell meat that has been home-butchered and not inspected by USDA.

 

[glacierridge]

This is why I favor DM breeds, at least in some percent.
But to each his own and I think there are pros and cons to almost all breeds.