Carcass Breakdown

[topside1]

Hi, I didn't plan on sending this info in this type format, however I hope someone finds this info useful...Info was gathered by a local university...Topside

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%.

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

33.9 lbs.

Ground Beef and Stew Meat

83.3 lbs.

Arm Pot Roasts and Steaks

35.5 lbs.

Cross Rib Pot Roast

25.4 lbs.

Fat and Bones

31.4 lbs.





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

Top Round

34.6 lbs.

Bottom Round

31.2 lbs.

Tip

16.8 lbs.

Rump

7.8 lbs.

Ground Beef

33.4 lbs.

Fat and Bones

32 lbs.





Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

Flank Steak

3.6 lbs.

Pastrami Squares

2.9 lbs.

Outside Skirt

2.2 lbs.

Inside skirt

2.5 lbs.

Boneless Brisket

16 lbs.

Ground Beef and Stew Meat

87.3 lbs

Fat and Bone

20.1 lbs.





Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak

19.6 lbs.




T-bone Steak

9.8 lbs.

Strip Steak

15 lbs.

Sirloin Steak

15.3 lbs.

Tenderloin Steak

6.8 lbs.

Ground Beef and Stew Meat

22.7 lbs.

Fat and Bone

26.5 lbs.





Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast

23.9 lbs.

Rib Steak

9.2 lbs.

Short Ribs

8.6 lbs.

Ground Beef and Stew Meat

16.5 lbs.

Fat and Bone

8.4 lbs.





Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass
weight:

Kidney and Hanging Tender

4.9 lbs.

Fat, Suet and Cutting Loss

27.8 lbs.

[April]

I love data! Thanks!

[Karen in Alabam]

Thanks for sharing.

It is a little technical for me, but I forwarded it to my sister and her husband who will be taking a young bull to slaughter in the next week or so, and to my husband.

I am just a "Show me the Meat" kind of girl.

I let them worry about the technical stuff, and I just cook it.

Question though. We have only had 2 bulls done.

What is:


Pastrami Squares

Hanging Tender

Also: what do you do with the Kidneys? Never had them, never even had them saved.

Alabama won't let you get the brain (mad cow laws), not that I want it, but a neighbor did. Don't think I could eat brain.

[sassafras manor]

The University of Kentucky has an Excel spreadsheet with the link below that allows you to enter your live weight and dress % then it calculates all of the retail cuts fro meach of the primal cuts. You even can enter the retail price and slaughter/packaging costs for a very thorough analysis.

www.uky.edu/Ag/KyMeat/pubs/web_beef_cutout.xls