Yield on Beef Carcass - The cuts of beef and their average weights on who...

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Beef Carcass Breakdown

With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, 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 of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%. Click here to see the complete breakdown on the weight, percentage and types of cuts available on a VERY LEAN Beef.

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Since Ask The Meatman does not sell any meat over the internet, 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 beef My Butcher.com sells has been carefully aged for a minimum of 21 days. This is very important to insure that the steaks have the proper level of tenderness and flavor. All of My Butcher.com's meat is freshly cut when we get your order, rather than pre-cut meat being stored frozen like many other steak sellers. Your steaks are always hand-trimmed to your order by highly experienced meat cutters. All of the hand picking, hand trimming, and vacuum packaging of your 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 take special orders.

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Current Last 4-Jul-11 [click item to view chart] Cattle, Live - CME Feeder Cattle $/lb - cme Hogs, Lean - CME Hogs, Lean - E-Mini - CME Pork Bellies Frozen - CME Last % Chg Previous Day 3-Jul-11 % Last Chg

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Previous Previous Month Year 3-Jun-11 2-Jul-10 % Last Last Chg

112.8000 1.7% 110.9000 -1.8% 112.9000 10.5% 102.1500 13.6% 89.9000 1.4048 1.7% 95.5000 1.2% 95.4000 1.5% 1.2100 0.0% 1.3808 -0.4% 1.3863 12.2% 1.2353 9.7% 1.1258

94.4000 -1.6% 95.9500 7.0% 89.7000 13.2% 79.2250 94.0250 -2.0% 95.9500 7.1% 89.6250 13.2% 79.1500 1.2100 0.0% 1.2100 0.0% 1.2100 22.1% 0.9910

TimeFrame Week Month Year

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Don't forget to order your Notebook Size Meat Cutting Charts (pictured below) 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 have at the Butcher Shop or Grocery Store Meat Department!

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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 Ground Beef and Stew Meat Arm Pot Roasts and Steaks Cross Rib Pot Roast Fat and Bones 33.9 lbs. 83.3 lbs. 35.5 lbs. 25.4 lbs. 31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight: Top Round Bottom Round 34.6 lbs. 31.2 lbs.

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Tip Rump Ground Beef Fat and Bones

16.8 lbs. 7.8 lbs. 33.4 lbs. 32 lbs.

Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight: Flank Steak Pastrami Squares Outside Skirt Inside skirt Boneless Brisket Ground Beef and Stew Meat Fat and Bone 3.6 lbs. 2.9 lbs. 2.2 lbs. 2.5 lbs. 16 lbs. 87.3 lbs 20.1 lbs.

Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight: Porterhouse Steak T-bone Steak Strip Steak Sirloin Steak Tenderloin Steak Ground Beef and Stew Meat Fat and Bone 19.6 lbs. 9.8 lbs. 15 lbs. 15.3 lbs. 6.8 lbs. 22.7 lbs. 26.5 lbs.

Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight: Rib Roast Rib Steak Short Ribs Ground Beef and Stew Meat Fat and Bone 23.9 lbs. 9.2 lbs. 8.6 lbs. 16.5 lbs. 8.4 lbs.

Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight: Kidney and Hanging Tender Fat, Suet and Cutting Loss 4.9 lbs. 27.8 lbs.

Raising a Calf for Beef

This no-nonsense how-to guide for beginners offers detailed information on choosing a calf, building and maintaining housing, nutrition, feeding, and daily care. Readers will also find instructions for slaughtering and butchering A freezer full of fine beef at half meet market costs (and much less than that if you raise the hay and grain too)? That's just one of the many rewards of raising your own beef calf! Just click the "Raising A Calf for Beef" Link above or click on the Book Cover to read 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 your computer, 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 of them 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 removed during 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

Fat & bone (waste) 30% Usable meat cuts 210 lb. take-home meat 70%

YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE

Fat & bone (waste) 45% 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 of Prime is most commonly available from Yield Grades 3, 4, and 5. The lower quality of Select 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 be trimmed (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 per pound 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" by the 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 and wrapped meat

Customer's Figures: $_______ Price per lb. "hanging weight" _______ % take-home meat $_______ Price per lb. "hanging weight" _______% take-home meat Approximate cost per lb. of cut and wrapped 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 where you 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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