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Cattle Boards
Beef Butchering
Out the door pounds from processor?
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<blockquote data-quote="J+ Cattle" data-source="post: 1775099" data-attributes="member: 4063"><p>I think the percentages are misleading because most people don't want the parts that are saved at the mega slaughterhouses and are included in their yield figures.</p><p>Here's an example that I found, <em>(take home meat-which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads, and brains)</em></p><p></p><p>It also makes a difference in how much fat is trimmed, think of an untrimmed brisket (in the stores it's called packer trim) versus a trimmed brisket. </p><p>For ground meat you can make 100 lbs of 90/10 or you can make 112.5 lbs of 80/20 from the same amount of lean meat. Makes a big difference in your take home weight.</p></blockquote><p></p>
[QUOTE="J+ Cattle, post: 1775099, member: 4063"] I think the percentages are misleading because most people don't want the parts that are saved at the mega slaughterhouses and are included in their yield figures. Here's an example that I found, [I](take home meat-which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads, and brains)[/I] It also makes a difference in how much fat is trimmed, think of an untrimmed brisket (in the stores it's called packer trim) versus a trimmed brisket. For ground meat you can make 100 lbs of 90/10 or you can make 112.5 lbs of 80/20 from the same amount of lean meat. Makes a big difference in your take home weight. [/QUOTE]
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Out the door pounds from processor?
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