Typical Slaughter Weight of a Beef Animal

• A carcass is comprised of lean (meat), fat (adipose) and bone
• The caput, hide, anxiety, claret and viscera are not components of a carcass
• Carcass  cutting yield is simply i factor that influences the corporeality of accept-dwelling product
• Beef purchased from locker plants are typically sold equally halves, quarters or split up sides

Dressing Per centum

To amend sympathize the amount of meat you may expect from a finished beef animal, the first footstep is understanding the difference in live weight compared to carcass weight. When a beefiness animal is harvested certain components of the brute such every bit the head, hide, feet, blood, and viscera (internal organs) are removed. The remaining lean (meat), fatty (adipose), and bone, makes up the carcass hanging weight. Calculating dressing percentage will help determine how the carcass may yield from the live animate being and volition be influenced past many factors such as muscle score, genetics, amount of fill, and more (Table one).

Dressing Percentage = (Carcass weight/Live weight)*100

Carcass Fabrication

The next thing to consider is more than weight volition be lost when a carcass is fabricated, or broken down into smaller (i.e. retail) cuts. The percentage of carcass weight remaining as "take-home" product is called the carcass cut yield.

Important Notation: Water Loss

Hot carcass weight is the weight of a carcass prior to chilling. A beef carcass consists of 70 to 75 per centum water. Equally the carcass chills and ages, water will be lost through evaporation. In just the get-go 24 hours a carcass can lose up to ii to 5 percent of its initial weight.

Chilled Carcass Weight * Carcass Cutting Yield = pounds of "take-habitation meat"

Carcass cutting yield is variable and depends on the carcass'due south fat thickness (leaner carcasses have a more desirable and college carcass cutting yield), muscling (the greater the muscling the college the yield), and the amount of bone-in versus boneless retail cuts. Deboned, or boneless, retail cuts will lower the carcass cutting yield (Tabular array 2).

Requesting closely trimmed and boneless steaks and roasts and/or trimmed, lean (90:10, lean:fat) ground beef volition consequence in less pounds of take-home production. This may exist advantageous depending on freezer space availability and eating preferences. Information technology is important to sympathise that the amount of edible meat will exist the aforementioned regardless if the retail cuts are boneless or bone-in.

Choosing to bring home organ meats such as liver, centre, and tongue volition also influence the pounds of meat product you have-dwelling house.

Understanding Primal vs Retail Cuts

The first cuts fabricated to a whole carcass are to separate the carcass into primal cuts (Figure ane). Each fundamental cut will be further fabricated into a variety of os-in or boneless retail cuts. For example, the loin may exist broken down into os-in rib, T-os, porterhouse, and sirloin steaks with boneless alternatives while the chuck may exist broken down into bone-in or boneless chuck and arm steaks and/or roasts, and/or stew meat (Table 3). Ground beef comes from trimmings of multiple central cuts peculiarly the chuck and circular due to their muscle structure and lack of tenderness. Footing beefiness can also exist further candy into specialty meats such as summer sausage and snack sticks.

Effigy i. Beef Cardinal Cuts

Purchasing Locally Raised Beefiness

Many farmers and locker plants sell beef by halves, quarters, or split sides. Beef carcasses are split down the spine into two halves for easier handling, better chilling, storage and crumbling processes – this results in what is referred to as 'a one-half of beef'. When determining roughly how much meat yous should expect from a half of beefiness, take the pounds of meat previously calculated for the entire carcass and divide by two.

When buying a quarter of beef you are either buying an entire forequarter or a hindquarter from ane of the half sides. If you purchase a forequarter you will receive cuts from the chuck, rib, brisket, and plate. If you purchase a hindquarter you lot will receive retail cuts from the loin, round, and flank. It is important to sympathise that if yous purchase a hindquarter you will not receive cuts from the chuck, rib, or brisket such equally arm roasts, chuck roasts, ribeye steaks, etc.

Some farmers and locker plants will sell a split side meaning you are purchasing a quarter of the meat with an assortment of cuts from an entire side. This option is desirable if you want certain cuts from both the fore- and hindquarters.

Instance Meat Yield Calculations

• Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb
• Hot carcass weight ten (100 – compress) = chilled carcass weight 744 x (100% – iii.five%) = 718 lb
• Chilled carcass weight x carcass cutting yield pct = pounds of accept habitation product 718 lb ten 67% = 481 lb

For More Data

Contact your local Extension Educator; Wisconsin Department of Agriculture, Trade and Consumer Protection; or Wisconsin Beef Council.

References

Beef Cuts: Primal & Subprimal Weights and Yields. 2013. Beef Checkoff. Print. Access Date: June 10, 2020.

Aberle, Elton David. Principles of Meat Science. 4th ed., Kendall/Chase. 2001.

Coyne, J.M.; R.D. Evans; and D.P. Berry. 2019. Dressing percent and the differential between live weight and carcass weight in cattle are influenced by both genetic and not-genetic factors. J. Anim. Sci. 97(4):1501-1512.

Holland, Rob; Dwight Loveday; and Kevin Ferguson. How much meat to expect from a beef carcass. University of Tennessee Extension. Print. Access Engagement: June x, 2020.

Thiboumery, Arion; Kristine Jepsen; and Kristi Hetland. 2013. Beefiness and Pork Whole Beast Buying Guide. Iowa State Academy Extension and Outreach. Impress. Access Date: June 10, 2020.

Wulf, Duane M. "Did the Locker Plant Steal Some of My Meat?" South Dakota State Academy. Print. Access Date: June 10, 2020.

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Source: https://livestock.extension.wisc.edu/articles/how-much-meat-should-a-beef-animal-yield/