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 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 Take-Home Weight. (22.4 percent of hot carcass weight), Flank 46 lbs. Additionally, females tend to carry more fat which we ultimately want to include in your trim (ground meat). Copyright ©2000-2020 A general guide is 1 cubic foot of freezer space for 25/30 lbs. take-home meat 55%. *A Holstein steer was used in the example to show how a light muscled animal will affect the amount of take-home product. b.  packaged or dressed weight can be estimated in either of two ways: 1.  packaged weight = live weight X 40%. (A heifer is a female which has not been bred yet). grass-fed bull. Dressing percentage is calculated as: (hot carcass weight ÷ the live weight) x 100. This is the estimation of the final finished weight on our beef. By continuing to browse this site or by accepting below, you consent to the use of cookies. The final. He said he knows grain-fed local growers who end up around $650-$700 per quarter finished. In this example, our customer could expect to take home about 240-250 lbs. for young bison bulls and heifers between 18-24 months of age; sometimes more, sometimes less. Therefore, the dressing percentage is not consistent from one animal to another. X 60%=750lbs. This is the weight we base our per lb charges on. For an 880 – pound carcass, the round would be approximately 194 pounds. This article discusses how to estimate how much meat you will receive when purchasing an animal to harvest. First, we’re going to remove the hide and head. is the MEATMAN! A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. Also referred to as the hanging weight. Chuck 236 lbs. YIELD FROM A VERY LEAN, CHOICE 300 LB. The HCW was calculated at 62.5%, the industry accepted dressing percentage for a typical beef animal harvested in the United States. The lower quality of Select is most commonly available from Yield Grades 1, 2, and 3. Some sides of beef are fatter than other sides of beef. There might ultimately be a dust-up between the customer and the outfitter or butcher as a result. Some of the primary factors that influence the dressing percentage include breed of the animal (dairy vs beef), live weight and how it was finished (grain fed or grass fed). On average, a 1,000 pound steer will only weigh approximately 61% of it’s live weight once it makes it to the rail. In summary, the amount of meat that is cut and wrapped for consumption will be much less than the live weight of the animal. there is also natural shrinkage during the dry-aging process. understand - or not quite sure what something (You might have heard the term "healthy fat" before. We Ship Most 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.