Cutting style or cutting directions given to the processor can affect carcass yield. 02 9463 9333. The weights vary according to cutting method and type of cattle. To deliver beef cattle to a specification, producers need to assess and monitor animal growth, manage the feedbase, regularly evaluate marketing options, and seek feedback on animal performance. total, which is 9% of the dressed/hanging/carcass weight. In summary, the amount of meat that is cut and wrapped for consumption will be much less than the live weight of the animal. These animals are grass fed on thousands of acres of lush, virgin prairie which produces some of the finest quality bison meat that has our clients coming back year after year. So, 1250x40%=500 packaged pounds. This no-nonsense how-to guide for beginners offers detailed information on choosing a calf, building and maintaining housing, nutrition, feeding, and daily care. Contact MLA. The BeefSpecs calculator is a tool to manage cattle to meet weight and fat specifications. total, which is 22% of the dressed/hanging/carcass weight, Thin Cuts - 134.6 lbs. The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. 30-35% of live weight; 50-60% of carcass weight: Roughly 200-270 lbs. We’re left with carcass weight, or hanging weight, of about 450 lbs. Some animals may be dairy type and others may be beef type. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling. The hanging weight is usually about 60% of the live weight. Because excess fat is removed during cutting, carcass fatness will affect how much take-home meat a side of beef will yield. Then
Although the average dressing percent for beef is 63 percent, several factors may affect the carcass weight. Hanging tender, kidney fat & cutting losses. ), The National Academies Press: Agriculture. The figures below are estimations based on a 750lb. 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 you raise the hay and grain too)? a. hanging weight = live weight X 60%. Hot carcass weight represents about 63 (± 2) percent of live weight (dressing percent) and is affected by the length of time an animal is away from feed and water, amount of muscling, distance transported, and amount of finish. Source: South Dakota State University. From leather, pet food, and fertilizer to medical equipment, cosmetics and sporting equipment; the value of a harvested animal stretches far past your freezer. The total weight of the bison “on the hoof” - as it was standing out in the pasture. Of Our
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The Legacy. The calculator assists cattle producers in making more accurate management decisions that could increase carcase compliance rates for fatness and weight targets specific to various beef markets. It is important to remember that fat, bone and trim that is discarded from the carcass are not simply thrown away.