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
Meat Yield
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="Aaron" data-source="post: 1010156" data-attributes="member: 1682"><p>It takes a big (and good) animal to yield 500 lbs+ of actual salable product, let alone ground beef. </p><p></p><p>40% of live weight only works when you make it into standard cuts, not 100% ground beef.</p><p></p><p>1200 lbs is a pretty round number. Sounds like a guesstimate.</p><p></p><p>What usually happens here is you weigh both sides of the carcass as a 'hot weight', then you have a real number to work with in estimating pounds of end product.</p><p></p><p>A lot of fat gets trimmed, especially if your wanting lean or extra lean ground beef.</p><p></p><p>The numbers that would help in actually figure out if he was 'screwed', would be a hot carcass weight, yield grade, and what grade of burger it was made into.</p><p></p><p>EDIT: I'll also add to the list - how many days did it hang? That will affect the water density in the carcass.</p></blockquote><p></p>
[QUOTE="Aaron, post: 1010156, member: 1682"] It takes a big (and good) animal to yield 500 lbs+ of actual salable product, let alone ground beef. 40% of live weight only works when you make it into standard cuts, not 100% ground beef. 1200 lbs is a pretty round number. Sounds like a guesstimate. What usually happens here is you weigh both sides of the carcass as a 'hot weight', then you have a real number to work with in estimating pounds of end product. A lot of fat gets trimmed, especially if your wanting lean or extra lean ground beef. The numbers that would help in actually figure out if he was 'screwed', would be a hot carcass weight, yield grade, and what grade of burger it was made into. EDIT: I'll also add to the list - how many days did it hang? That will affect the water density in the carcass. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Meat Yield
Top