We are often asked how a beef will dress out. That is, what it weighs live (on the foot or on the hoof), what it weighs hanging on the rail (dressed weight) before it is cut (processed), and what the weight of the meat is that the customer takes home.
Here are some general guidelines:
Approximate--------- Weight Loses
|When figuring the costs of larger cuts of beef, one should recognize that the price normally quoted is on a carcass weight basis. This price may appear low when compared to retail prices since it includes bone and fat which must be removed. The fact that a steer is not all steak is verified by the following illustrations:
Saleable retail cuts from a typical beef animal would be approximately:
From the round (approximately 82 pounds per round)
From the flank (approximately 20 pounds per flank)
From the loin (approximately 63 pounds per loin)
From the rib (approximately 36 pounds per rib)
From the plate (approximately 32 pounds per plate)
From the brisket (approximately 16 pounds per brisket)
From the chuck (approximately 92 pounds per chuck)
|There are only about 173 pounds of beef steaks from a live animal that weighs 1100 pounds; therefore, about 308 pounds of beef from a typical market animal are cuts other than steaks. It is necessary to include these costs in the retail price of beef.|
Kobe Beef: [KOH-bee] An exclusive grade of beef from cattle raised in Kobe, Japan.
These pampered cattle are massaged with sake and fed a special diet that includes plentiful amounts of beer.
This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States.
Kobe beef is considered the most exclusive beef in the world.
Last Updated - Thursday, August 09, 2012 04:31 PM