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  #1  
Old 07/27/11, 04:29 PM
 
Join Date: Sep 2003
Posts: 660
beef yield from old cow
Hi,
We just culled an elderly no longer producing Milking Shorthorn in good condition and plan to have her made into ground beef, except for a few tender prime cuts. There is a lot of info out there on carcass yield from steers, but am thinking it will be considerably less since so much will be boned out and ground. Hanging weight was 790 pounds. Any guesses on poundage yield?

Thanks in advance.

Jean
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  #2  
Old 07/27/11, 07:42 PM
Chixarecute's Avatar  
Join Date: Nov 2004
Location: Wisconsin by the UP, eh!
Posts: 3,003
ground meat is still yield, isn't it? an older cow might be fatter, that would reduce yield of usable meat.
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  #3  
Old 07/27/11, 08:05 PM
 
Join Date: Aug 2008
Location: NW OK
Posts: 3,464
I'm guessing you will lose about half the weight possibly more due to boning and trim. It is going to depend a lot on the cows condition. You are going to have a lot of hamburger no matter what the final percentage is.
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  #4  
Old 07/27/11, 09:41 PM
 
Join Date: Sep 2003
Posts: 660
I was guessing about 50% yield, too. Yes, it is a LOT of hamburger.
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  #5  
Old 07/28/11, 05:39 PM
 
Join Date: Dec 2010
Location: Central Oregon
Posts: 6,172
Shorthorn beef is good. Lots of delicious things can be made out of hamburger.
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  #6  
Old 07/28/11, 07:56 PM
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Join Date: Feb 2011
Location: south Texas
Posts: 3
Another option is to use your Crockpot or slow cooker. Sould make some good stew, soup, or etc.
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  #7  
Old 07/28/11, 11:32 PM
 
Join Date: Jul 2007
Location: S.E. Iowa
Posts: 2,530
We like to can stew meat, rather than have so much hamburger. Comes out as very tasty tender chunks of roast beef, that will make supper very quickly. Stir in some BBQ sauce and slap it on a bun, DS is a happy camper.
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  #8  
Old 07/29/11, 11:30 AM
 
Join Date: Sep 2003
Posts: 660
Canned or slow cooked stew meat are good suggestions. Thanks.

Jean
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  #9  
Old 08/20/11, 11:59 PM
 
Join Date: Sep 2003
Posts: 660
Got our beef back. We are pleased and surprised that the steaks are tender and TASTY!
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  #10  
Old 08/21/11, 07:19 AM
 
Join Date: Jan 2011
Location: South Carolina
Posts: 929
JHinCA,

What was it's live, hanging, and returned weight if I may ask?

Glad it turned out tender and tasty - gives me hope for when I eventually will process one of my brood stock.
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  #11  
Old 08/21/11, 12:17 PM
 
Join Date: Sep 2003
Posts: 660
Don't know live weight, hanging weight was 792. Don't know total returned weight because we sold half and because the butcher ground the burger with a steer we took in at the same time--a misunderstanding. To get it done exactly the way you want, you have to do it yourself.

Jean
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  #12  
Old 08/21/11, 12:30 PM
 
Join Date: Jan 2011
Location: South Carolina
Posts: 929
Oh well - was just wondering what type of end yield.
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  #13  
Old 08/21/11, 04:57 PM
 
Join Date: Sep 2003
Posts: 660
Yes, wish we knew too.
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