What Is the Typical Harvest Weight for Beef
- A carcass is comprised of lean (meat), fat (adipose) and bone
- The head, hide, feet, blood and viscera are not components of a carcass
- Carcass cutting yield is simply 1 gene that influences the amount of take-dwelling house product
- Beef purchased from locker plants are typically sold as halves, quarters or carve up sides
Dressing Per centum
To improve empathize the corporeality of meat you may expect from a finished beef animal, the first step is understanding the divergence in alive weight compared to carcass weight. When a beefiness brute is harvested certain components of the brute such as the caput, 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 per centum volition assist determine how the carcass may yield from the live animate being and will be influenced by many factors such equally musculus score, genetics, corporeality of fill, and more (Tabular array 1).
Dressing Per centum = (Carcass weight/Live weight)*100
Carcass Fabrication
The adjacent affair to consider is more weight will be lost when a carcass is fabricated, or cleaved down into smaller (i.eastward. retail) cuts. The percent of carcass weight remaining every bit "take-home" product is called the carcass cutting yield.
Important Note: Water Loss
Hot carcass weight is the weight of a carcass prior to chilling. A beef carcass consists of lxx to 75 pct h2o. As the carcass chills and ages, water volition be lost through evaporation. In simply the first 24 hours a carcass can lose upward to 2 to 5 percent of its initial weight.
Chilled Carcass Weight * Carcass Cutting Yield = pounds of "take-home meat"
Carcass cutting yield is variable and depends on the carcass'southward fat thickness (bacteria carcasses accept a more desirable and higher carcass cutting yield), muscling (the greater the muscling the higher the yield), and the amount of bone-in versus boneless retail cuts. Deboned, or boneless, retail cuts volition lower the carcass cut yield (Table 2).
Requesting closely trimmed and boneless steaks and roasts and/or trimmed, lean (90:10, lean:fat) ground beef will result in less pounds of accept-abode production. This may exist advantageous depending on freezer space availability and eating preferences. It is of import to understand that the corporeality of edible meat volition be the same regardless if the retail cuts are boneless or bone-in.
Choosing to bring home organ meats such as liver, center, and tongue will also influence the pounds of meat product you accept-home.
Understanding Primal vs Retail Cuts
The starting time cuts made to a whole carcass are to divide the carcass into key cuts (Figure 1). Each fundamental cut volition exist further made into a diverseness of os-in or boneless retail cuts. For example, the loin may exist broken down into os-in rib, T-bone, porterhouse, and sirloin steaks with boneless alternatives while the chuck may be broken down into bone-in or boneless chuck and arm steaks and/or roasts, and/or stew meat (Table three). Ground beefiness comes from trimmings of multiple primal cuts peculiarly the chuck and round due to their muscle construction and lack of tenderness. Ground beefiness can also exist further processed into specialty meats such as summer sausage and snack sticks.
Effigy 1. Beefiness Central Cuts
Purchasing Locally Raised Beef
Many farmers and locker plants sell beef past halves, quarters, or split up sides. Beef carcasses are split down the spine into 2 halves for easier handling, ameliorate chilling, storage and crumbling processes – this results in what is referred to every bit 'a half of beefiness'. When determining roughly how much meat you should expect from a half of beef, have the pounds of meat previously calculated for the entire carcass and divide by 2.
When buying a quarter of beef yous are either buying an entire forequarter or a hindquarter from one of the half sides. If you purchase a forequarter you volition receive cuts from the chuck, rib, brisket, and plate. If yous buy a hindquarter y'all will receive retail cuts from the loin, round, and flank. It is important to empathise that if you purchase a hindquarter you lot volition not receive cuts from the chuck, rib, or brisket such as arm roasts, chuck roasts, ribeye steaks, etc.
Some farmers and locker plants volition sell a split side meaning yous are purchasing a quarter of the meat with an assortment of cuts from an entire side. This selection is desirable if you lot want certain cuts from both the fore- and hindquarters.
Example Meat Yield Calculations
- Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb
- Hot carcass weight x (100 – shrink) = chilled carcass weight 744 x (100% – 3.5%) = 718 lb
- Chilled carcass weight x carcass cut yield percentage = pounds of take domicile product 718 lb 10 67% = 481 lb
For More Information
Contact your local Extension Educator; Wisconsin Department of Agronomics, Merchandise and Consumer Protection; or Wisconsin Beef Council.
References
Beef Cuts: Key & Subprimal Weights and Yields. 2013. Beefiness Checkoff. Print. Access Appointment: June ten, 2020.
Aberle, Elton David. Principles of Meat Science. 4th ed., Kendall/Hunt. 2001.
Coyne, J.Yard.; R.D. Evans; and D.P. Berry. 2019. Dressing percentage 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.
The netherlands, Rob; Dwight Loveday; and Kevin Ferguson. How much meat to expect from a beefiness carcass. University of Tennessee Extension. Print. Access Date: June ten, 2020.
Thiboumery, Arion; Kristine Jepsen; and Kristi Hetland. 2013. Beef and Pork Whole Animal Buying Guide. Iowa Land University Extension and Outreach. Print. Access Date: June 10, 2020.
Wulf, Duane M. "Did the Locker Plant Steal Some of My Meat?" Southward Dakota State University. 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/
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