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Beef Carcass BreakdownWith 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:
Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:
Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:
Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:
Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:
Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:
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 We also have Poster Size Beef Cutting Charts available for sale. Now available to help in your quest to learn everything possible about beef is our (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 YIELD FROM AN AVERAGE, CHOICE 300 LB. SIDE Fat & bone (waste) 30% Usable meat cuts YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE Fat & bone (waste) 45% Usable meat cuts 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. TAKE-HOME MEAT PRICE 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.
Last Updated - Monday, June 30, 2008 10:58 AM
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With Every Order of $100.00 or more we will include a set of our