Processing questions

[Exal]

We just picked up 2 processed cows today and only received 533 lbs of beef. The live weight of each cow was 1031 lbs and 930 lbs. this would be a yield of about 27% between the 2. The butcher did not label these separately so we can not be sure how much came from which cow. Does this seem like a low yield?

We feel like there is meat missing. We are 100% missing 12 ribeyes and a couple other steaks.

 

[M.Magis]

Several variables, but that's about right.

 

[Dsth]

generally when we butcher, we expect hanging weight to be 60% on live weight. your total live weight was 1961 lbs X 60% = 1176 lbs. hanging weight. depending on how much bone you have in steaks, roast, etc. we expect 50% of hanging weight. 1176 lbs. X 50% = 588 lbs. factors such as breed, body condition score, ratio of bone/meat in the cuts all factor into total lbs. returned. both of your animals were lighter than the 1200+ lbs. angus that we butcher so may factor into lower lbs. returned. talk to your butcher and if you are not satisfied with the answers, shop around. If we take 2 head to get processed at the same time, ours are not labeled separately either and guess I wouldn't expect them to unless we would specify that. a few years ago, we asked for only 10 roast and the usual steaks that we get. when we unloaded when we got home we only had 3 roast and a few of the ribeye steaks. called the butcher and they found a box of packages that were not with the rest of our meat in their freezer, so don't hesitate to call them.

 

[farmerjan]

Here I figure ROUGHLY 25% of live weight is meat received back...almost always is more, but that is a rough amount to tell customers. Hanging is 50% of live, actual meat back is 50% of hanging. Many of mine are Jersey crosses in the past and they actually will return slightly better... smaller bones, leaner meat, less fat cut off. But this gives people a rough estimate of how much to expect and how much they are actually paying for.....
I have never had them process and return meat put together... but then, maybe we have always had separate orders... can't think differently.
# of steaks is greatly determined by thickness wanted... I like mine thick and always get fewer #'s back...
I also get back all the fat I can, and all the bones possible for dog bones. Also, if they are younger than the 27 months (maybe it's 30) you can get back all the backbones and such. They are great to cook up for BBQ stuff like ribs...lot of meat on the backbone that you just won't get back in regular cuts. I like them for beef broth/soup/stew recipes too. Also, tongue, liver, heart, add weight too...

Basically agree with what @Dsth said.

 

[circlebllc]

Oddly specific number of ribeyes missing. They have missed a box for me also. So many variables to know how many steaks or even hamburger per animal you will recieve. Condition before butcher and breed make a huge difference in yield. A lot of people accuse butchers of pilfered steaks. Some actually do. Most butchers are honest people just making a living. They would be glad to address your concern if you call without accusing them of theft.