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meat percentages/cuts and cow remains
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<blockquote data-quote="Rahe Family Belties" data-source="post: 1020317" data-attributes="member: 18193"><p>Went back 35 years to my college textbook <u>'The Meat We Eat'</u></p><p></p><p>According to the author:</p><p>23% of a live animal will be steaks and roasts (About 10% steaks and 13% roasts on an average cut)</p><p>15% will be trim used in hamburger</p><p></p><p>That is a total of 38% of live weight in lean, retail cuts.</p><p></p><p>There will be another 14% in fat trim and 7% in bone trim.</p><p></p><p>That totals to 59% of live weight. </p><p></p><p>According to other data and experiences of my own, (numbers vary due to season, breed and degree of finish)</p><p>Organs will be another approximate 20-25%</p><p>Hide,feet, and head will be 20-25%</p><p>Blood, about 3%</p><p>Cooler shrink during aging due to evaporation 3-5%</p><p></p><p>Very little private market for hides and bones. Costs about $400 for one of my hides to be tanned. </p><p>I doubt you could sell organs unless the carcass has been federally inspected.</p><p>I don't think you can sell meat that has been home-butchered and not inspected by USDA.</p></blockquote><p></p>
[QUOTE="Rahe Family Belties, post: 1020317, member: 18193"] Went back 35 years to my college textbook [u]'The Meat We Eat'[/u] 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. [/QUOTE]
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