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
percentage of weight lost, live to table
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="donnaIL" data-source="post: 562233" data-attributes="member: 37"><p>There was a post in Jan 2007 regarding yield, I posted in and if I referenced it right you can click the link below:</p><p></p><p>viewtopic.php?f=8&t=30201&p=323118&</p><p></p><p>the subject was "Bringing Home the Bacon". Sounds to me like your steer hung at a very heavy weight compared to live weight and there was alot of shrink/loss when packaged. If you have boneless roasts and have specialty cuts I guess that could happen. We generally take animals between 1100-1400lbs and they hang at 62%..yield is about 60% or better. Just took one 2 weeks ago, hung at 668..yield on one side was 230lbs. I have been keeping records and our yields are consistent...ofcourse we consistently use the same processor. Hope this helps and the link works. donna</p><p></p><p>EDITED: okay the link doesn't work I don't know how to copy and paste topic. can someone put the link here.</p></blockquote><p></p>
[QUOTE="donnaIL, post: 562233, member: 37"] There was a post in Jan 2007 regarding yield, I posted in and if I referenced it right you can click the link below: viewtopic.php?f=8&t=30201&p=323118& the subject was "Bringing Home the Bacon". Sounds to me like your steer hung at a very heavy weight compared to live weight and there was alot of shrink/loss when packaged. If you have boneless roasts and have specialty cuts I guess that could happen. We generally take animals between 1100-1400lbs and they hang at 62%..yield is about 60% or better. Just took one 2 weeks ago, hung at 668..yield on one side was 230lbs. I have been keeping records and our yields are consistent...ofcourse we consistently use the same processor. Hope this helps and the link works. donna EDITED: okay the link doesn't work I don't know how to copy and paste topic. can someone put the link here. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
percentage of weight lost, live to table
Top