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Cattle Boards
Beef Butchering
Out the door pounds from processor?
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<blockquote data-quote="ClinchValley86" data-source="post: 1775423" data-attributes="member: 38595"><p>I figure 55 to 65 percent live weight will equal hanging weight. And then depending on how it's processed, 50 to 65 percent of hanging weight will be take home weight.</p><p></p><p>If going completely boneless, i would guess around 50 percent of hanging weight.</p><p></p><p>Everything into lean ground beef would be potentially less than 50 percent of hanging weight. </p><p></p><p>These estimates would be for a proper finish/condition at time of slaughter.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1775423, member: 38595"] I figure 55 to 65 percent live weight will equal hanging weight. And then depending on how it's processed, 50 to 65 percent of hanging weight will be take home weight. If going completely boneless, i would guess around 50 percent of hanging weight. Everything into lean ground beef would be potentially less than 50 percent of hanging weight. These estimates would be for a proper finish/condition at time of slaughter. [/QUOTE]
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Out the door pounds from processor?
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