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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews

    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.

Beef Steak Different Names


Beef Processing

Beef Recipes

Interactive Beef Hind Qt Cuts Chart (Cuts of Beef)

Cattle Breeds - History of the 59 Major Breeds,
Traits and Photographs.

Kobe Beef - What is it and
why can it cost over $200.00 per pound!?

 Beef Tips

More Beef Tips

Beef Nutritional Value 

More Info On Beef Nutritional Value 

How To Estimate Weight of Live Beef 

Cooking Times 

BSE  Mad Cow Disease 

Variety Meats - Liver, Tongue, 

Shake-On Seasonings from Witts

Beef Chart Poster

3 Easy Steps To Grilling Beef

Interactive Beef  Front Qt Cuts Chart (Cuts of Beef)

Photographic Guide to the Doneness of Beef Steaks

How to Make Beef and Deer Jerky Safely
According to the FSIS.

FAQ Beef

Dry Aged Beef 

Measurement Conversion Calculator 

Notebook Size Meat Charts

Keep It Safe 


Skeletal Chart 

How To Cook Beef Steaks

Beef Links 

"PERFECT"  Grilling 


Information On Beef 

Interesting Beef Facts 

 Beef FAQ's

Filet Mignon Recipes

101 Hamburger Recipes and Tips

Beef Jerky Seasonings

Beef Marinade Recipes

E-Coli Facts 

Beef Steaks Different Names

More Beef Cuts Names

What Are The Different Beef Quality Grades

USDA Beef Quality Grades

Yield On A Beef Carcass

Beef By-Products

Low Carbs and Beef

Low Carb Beef Recipes

How To Save On Purchasing Filet Mignon

Tri Tip

London Broil

Eye of Round Roast

Beef Brisket Tips

What is the Difference Between Dry Aged and Wet Aged Beef?

Almost EVERYTHING You Need
to Know About Dry Aged Beef!

Is it Possible to Dry Age Beef at Home?

BBQ Tips

3 Easy Steps To Grilling Beef

BBQ Links

Perfect Grilling

Plan the Perfect BBQ

New Beef Chart Poster

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!

 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!

beefchart51201.gif (91883 bytes)

Beef Chart - Beef Cuts. A chart just like this used to hang in our lobby in the 1960's and 1970's!  This chart is 8 inches by 10 inches on plain paper.

The NEW "Beef Made Easy" Cutting Chart.  Released April 10, 2005

This is a 8 X 10 inch chart printed on glossy paper.  It is the same chart as the "Purchasing Pork" Poster Chart.

This 1950's Era Pork Cutting Chart is 8 X 10 inch printed on plain paper.


Purchase A Set of 5 Notebook Size Meat Charts
 For ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Ask The Meatman's Own
"How To Process Beef" DVD!! Click here for more information.

2 Hours of Learning How To:

Make The Primal Beef Cuts

Make Sub-Primal Beef Cuts

Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly


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 Round34.6 lbs.
Bottom Round31.2 lbs.
Tip16.8 lbs.
Rump7.8 lbs.
Ground Beef33.4 lbs.
Fat and Bones32 lbs.

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

 Flank Steak3.6 lbs.
Pastrami Squares2.9 lbs.
Outside Skirt2.2 lbs.
Inside skirt2.5 lbs.
Boneless Brisket16 lbs.
Ground Beef and Stew Meat87.3 lbs
Fat and Bone20.1 lbs.

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

Porterhouse Steak19.6 lbs.
T-bone Steak9.8 lbs.
Strip Steak15 lbs.
Sirloin Steak15.3 lbs.
Tenderloin Steak6.8 lbs.
Ground Beef and Stew Meat22.7 lbs.
Fat and Bone26.5 lbs.

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

Rib Roast23.9 lbs.
Rib Steak9.2 lbs.
Short Ribs8.6 lbs.
Ground Beef and Stew Meat16.5 lbs.
Fat and Bone8.4 lbs.

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

Kidney and Hanging Tender4.9 lbs.
Fat, Suet and Cutting Loss27.8 lbs.



Order a copy of "Raising a Calf for Beef" today from Amazon for only $10.36 plus shipping. 

 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

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"

Get Adobe Acrobat Reader Free.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.


Fat & bone (waste) 15%

Usable meat cuts
225 lb. take-home meat 85%


Fat & bone (waste) 30%

Usable meat cuts
210 lb. take-home meat 70%


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.

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.


(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
= $_______Approximate cost
per lb. of cut and
wrapped meat
$_______ Price per lb.
"hanging weight"
_______% take-home meat
= $_______Approximate cost
per lb. of cut and
wrapped meat

The amounts below are for a side of beef.

Beef Cuts Chart with average number and types of beef cuts on one side (1/2) of a beef.


If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil


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.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page


Last Updated - Friday, February 19, 2021 01:14 AM


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