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<blockquote data-quote="GANGGREEN" data-source="post: 670997" data-attributes="member: 6460"><p>Thanks Bill, I had a pretty good idea about butchering losses based on last year's animals that went into the freezer. They were both Highland steers/bulls and both finished (boneless cut and wrapped weight) at nearly 70% of hanging weight which I was very happy with. I had no way of knowing what their live weights were so I don't know what their hanging percentages were. Being a newbie and not trusting my gut, I'm just wondering what the hanging weights might be on these guys.</p></blockquote><p></p>
[QUOTE="GANGGREEN, post: 670997, member: 6460"] Thanks Bill, I had a pretty good idea about butchering losses based on last year's animals that went into the freezer. They were both Highland steers/bulls and both finished (boneless cut and wrapped weight) at nearly 70% of hanging weight which I was very happy with. I had no way of knowing what their live weights were so I don't know what their hanging percentages were. Being a newbie and not trusting my gut, I'm just wondering what the hanging weights might be on these guys. [/QUOTE]
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