Yield on Beef Carcass - The Cuts of Beef and Their Average Weights on Whole, Sides and Hind and...

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Beef Carcass Breakdown

With an average market (live or on hoof) weight of1,150 lbs and the average yield of62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.

The dressed beef (or carcass) will yield approximately 569 lbs. (further details

below) of red meat and trim (take home meat - which includes the average weight of27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hangingweight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef willyield approximately 70% of the Hanging or Dressed Weight. The yield on the takehome meat weight from the live weight of the (VERY LEAN) steer is approximately50%.

Click here to see the complete breakdown on the weight, percentage and types ofcuts available on a VERY LEAN Beef.

Beef Steak Different Names

Beef Processing

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3 Easy Steps To Grilling Beef

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on Beef Carcass - The cuts of beef and their average weights on who... http://www.askthemeatman.com/yield_on_beef_carcass.htm#b

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Since Ask The Meatman does not sell any meat over

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we HIGHLY recommend you purchase the absolute

best beef from My Butcher.com!

My Butcher.com offers the top USDA grade of beef: USDA Prime Beef,plus Premium Black Angus, and more - so you can buy exactly the kind of

meat you want!ONLY 2% of ALL beef is graded USDA Prime!

All the beefMy Butcher.com sells has been carefully aged for a minimumof 21 days.

This is very important to insure that the steaks have the proper level oftenderness and flavor.

All ofMy Butcher.com's meat is freshly cut when we get your order, ratherthan pre-cut meat being stored frozen like many other steak sellers. Yoursteaks are always hand-trimmed to your order by highly experienced meatcutters. All of the hand picking, hand trimming, and vacuum packaging ofyour ordered items is done in a fully USDA inspected facility. Not only do

you get the freshest possible product, but this also allows us to takespecial orders.

Meat and Livestock Prices

Quotes, Charts, Research, DataGet this widget for your site

End-of-Day Nearby Contract Prices ( per lb)

[click item to view chart]

Current Previous Previous Previous Previous

Last Day Week Month Year

4-Jul-11 3-Jul-11 27-Jun-11 3-Jun-11 2-Jul-10

Last%

ChgLast

%

ChgLast

%

ChgLast

%

ChgLast

Cattle, Live - CME 112.8000 1.7% 110.9000-1.8% 112.900010.5% 102.150013.6% 89.9000

Feeder Cattle $/lb - cme 1.4048 1.7% 1.3808 -0.4% 1.386312.2% 1.2353 9.7% 1.1258

Hogs, Lean - CME 95.5000 1.2% 94.4000 -1.6% 95.9500 7.0% 89.700013.2% 79.2250

Hogs, Lean - E-Mini - CME 95.4000 1.5% 94.0250 -2.0% 95.9500 7.1% 89.625013.2% 79.1500

Pork Bellies Frozen - CME 1.2100 0.0% 1.2100 0.0% 1.2100 0.0% 1.2100 22.1% 0.9910

TimeFrame Click Chart to Enlarge

Week

Month

Year

3-Year

theFinancials.com

Don't forget to order yourNotebook Size Meat Cutting Charts(picturedbelow)

to use as a handy reference guide to ALL the beef cuts available!


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These charts are extremely useful if you cut your own beef or just want to know

what options you haveat the Butcher Shop or Grocery Store Meat Department!

PurchaseA Set of 5 Notebook Size Meat ChartsFor ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in

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2 Hours of Learning How To:

Make The Primal Beef Cuts

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Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

Here is a further detailed breakdown of the 569 lbs. of take home meat.

Chuck- 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks 33.9 lbs.Ground Beef and Stew Meat 83.3 lbs.Arm Pot Roasts and Steaks 35.5 lbs.

Cross Rib Pot Roast 25.4 lbs.Fat and Bones 31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:

Top Round 34.6 lbs.Bottom Round 31.2 lbs.


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Tip 16.8 lbs.Rump 7.8 lbs.Ground Beef 33.4 lbs.Fat and Bones 32 lbs.

Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

Flank Steak 3.6 lbs.Pastrami Squares 2.9 lbs.Outside Skirt 2.2 lbs.Inside skirt 2.5 lbs.

Boneless Brisket 16 lbs.Ground Beef and Stew Meat 87.3 lbsFat and Bone 20.1 lbs.

Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak 19.6 lbs.T-bone Steak 9.8 lbs.Strip Steak 15 lbs.Sirloin Steak 15.3 lbs.

Tenderloin Steak 6.8 lbs.Ground Beef and Stew Meat 22.7 lbs.Fat and Bone 26.5 lbs.

Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast 23.9 lbs.

Rib Steak 9.2 lbs.Short Ribs 8.6 lbs.Ground Beef and Stew Meat 16.5 lbs.Fat and Bone 8.4 lbs.

Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:

Kidney and Hanging Tender 4.9 lbs.Fat, Suet and Cutting Loss 27.8 lbs.

Raising a Calf for Beef

This no-nonsense how-to guide for beginners offers detailed informationon choosing a calf, building and maintaining housing, nutrition, feeding, and dailycare. Readers will also find instructions for slaughtering and butcheringA freezer full of fine beef at half meet market costs (and much less than that if youraise the hay and grain too)? That's just one of the many rewards of raising yourown beef calf!

Just click the "Raising A Calf for Beef" Link above or click on the Book Cover toread more about this book and to place your order for the book from Amazon.com.

We have a FREE PDF article on Beef Grades. To view it,just click here.

If you would rather download the FREE PDF Beef Grades article and save it to yourcomputer,just right click here., and choose "Save Target As"


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You will need Adobe Acrobat Reader to view this file.If don't have it already on your computer,

you can download from the Adobe website by clicking here.

These figures are all averages. The weights vary according to cutting method and

type of cattle.

You can see photographs of hind and front quarters of beef and the cuts made out ofthem on the following page:

Beef Hind Quarters

Beef Front Quarter

We also have Poster Size Beef Cutting Charts available for sale.

(COMPLETE) Cost Estimate of Beef by

the Side

"Hanging weight" is the weight of a side of beef as it hangs on the rail in a meat cooler.The locker operator purchased the side from a meat packer on a hanging weight basis and

also sells it to the consumer that way.

Some sides of beef are fatter than other sides of beef. Because excess fat is removedduring cutting, carcass fatness will affect how much take-home meat a side of beef will

yield.

YIELD FROM A VERY LEAN, CHOICE 300 LB. SIDE

Fat & bone (waste) 15%

Usable meat cuts

225 lb. take-home meat 85%

YIELD FROM AN AVERAGE, CHOICE 300 LB. SIDE


Usable meat cuts210 lb. take-home meat 70%

YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE


Usable meat cuts

165 lb. take-home meat 55%

The above illustrations are for USDA Choice sides and are most commonly available

from Yield Grades 2, 3, and 4. The highest quality grade ofPrime is most commonly

available from Yield Grades 3, 4, and 5. The lower quality ofSelect is most commonly

available from Yield Grades 1, 2, and 3. Standard, lower in quality than Good, is most

commonly available from Yield Grades 1 and 2.

All beef sold hanging weight will lose some of its weight in the cutting and trimming

process no matter how lean the side of beef is. The amount of fat and bone that must betrimmed (cutting loss) from a side thus has an influence on the price per pound of meat

that is finally wrapped and frozen for you.


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Ask your locker operator to explain to you how to figure the approximate price perpound of meat you will take home. Remember, this is only an approximation and will

vary with how you want your beef trimmed and boned.

TAKE-HOME MEAT PRICE(You can up-to-date beef sides and quarter prices on our Sides of Beef Page)

To find the approximate cost per pound of cut and wrapped meat, divide the price per pound "hanging weight" bythe percent take-home meat.

$_______ Price per lb."hanging weight"

_______ % take-home meat

= $_______Approximate cost

per lb. of cut and

wrapped meat

Example: If a side is quoted at $1.26 per lb. and will yield approximately 70%, then:

$ 1.26 Price per lb.

"hanging weight"

$ 70 % take-home meat

= $ 1.80

Approximate cost

per lb. of cut andwrapped meat

Customer's Figures:

$_______ Price per lb.

"hanging weight"

_______ % take-home meat

= $_______

Approximate cost

per lb. of cut and

wrapped meat

$_______ Price per lb.

"hanging weight"

_______% take-home meat

= $_______

Approximate cost

per lb. of cut and

wrapped meat

The amounts below are for a side of beef.


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If you found this page interesting, you may also want to look at the following pages:

Kobe Beef London Broil Chateaubriand Beef Marinade

Tri Tip Filet Mignon Beef Brisket Beef Brisket

Click on any jar below to go to that seasonings web page whereyou can read more about that seasoning and place your order.

Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef

Rub)

is our most popular shake-on seasoning.


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Last Updated -Monday, June 13, 2011 01:03 PM

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Yield on Beef Carcass - The Cuts of Beef and Their Average Weights on Whole, Sides and Hind and...

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