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//BEEF YIELD CHART
The
information on this page is
in answer to the many questions I get from people that process their
own home
grown beef through a meat cutter service. The general impression I get
from the
questions is that many feel cheated when they do not seem to get as
much meat
back from the meat cutter as they had expected.
The
information provided below
is a basic average. There are many different aspects that can and will
affect
the meat yield. Some of the aspects are; age of animal, animal breed,
overall
physical and health condition and more. The guideline below is based on
an
average sized healthy steer in its prime slaughter age. Although the
chart
explains the average yield of beef, similar yield results can be
expected from
pork, lamb, deer, elk, and moose. After reading this information it
will enable
to estimate what average meat yield you can expect to get back from
your meat
cutter.
Average
beef Carcass yield
With
an
average market (live or
on the hoof) weight of 521
KG (1,150 lbs.) and the
average yield 62.2%,
the
typical steer produces 324
KG (715 lbs) dressed carcass.
A dressed carcass is
“as it hangs” hide, head, feet and inner organs
removed.
The
dressed
carcass will yield
approximately 258 KG
(569 lbs) of take home meat. This includes the average 12
KG (27 lbs) of variety meat:
liver, heart, tongue, tripe,
sweetbread, and
brain. Plus approx. 66 KG
(146 lbs) of fat, bones, tendons, and other loss.
This
is
approximately an overall
meat yield of 80%
from a dressed (hanging weight) lean Canadian A Grade steer.
A high quality Canadian Prime
or AAA
steer will yield approximately 70%
of the
hanging weight due to higher fat content – more waste. The
total average take
home meat yield of an average lean steer is approximately 50%
from the live
weight.
Below
is a further breakdown of the above sample steer into the average
weights of
different meat cuts you can expect.
Chuck
95 KG (209.5
lbs) total or
29% of hanging carcass weight
| Blade
Roasts and Steaks |
15.3
KG.(33.9 lbs.) |
| Ground
Beef and Stew Meat |
15.1
KG. (83.3 lbs.) |
| Leg
Pot Roasts and Steaks |
16.1
KG. (35.5 lbs.) |
| Cross
Rib Pot Roast |
11.5
KG. (25.4 lbs.) |
| Fat
and Bones |
14.2
KG. (31.4 lbs.) |
Round
70.6 KG (155.8
lbs) total
or 22% of hanging carcass weight
| Top
Round |
15.6
KG.(34.6
lbs) |
| Bottom
Round |
14.1
KG. (31.2
lbs.) |
| Tip |
7.6
KG. (16.8
lbs.) |
| Rump |
3.5
KG. (7.8
lbs.) |
| Ground
Beef |
15.1
KG. (33.4
lbs.) |
| Fat
and Bones |
14.5
KG. (32 lbs.) |
|
|
Thin Cuts
61 KG
(134.6 lbs)
total or 19% of hanging carcass weight
| Flank
Steak |
1.6
KG.(3.6
lbs.) |
| Pastrami
Squares |
1.3
KG. (2.9
lbs) |
| Outside
Skirt |
0.99
KG. (2.2
lbs.) |
| Inside
Skirt |
1.1
KG. (2.5
lbs.) |
| Boneless
Brisket |
7.2
KG. (16
lbs.) |
| Ground
Beef and Stew Meat |
39.5
KG. (87.3
lbs) |
| Fat
and Bone |
9.1
KG. (20.1 lbs.) |
Short Loin
52.4 KG
(115.7 lbs)
total or 16% of hanging carcass weight
| Porterhouse
Steak |
8.8
KG.(19.6
lbs.) |
| T-bone
Steak |
4.4
KG. (9.8
lbs.) |
| Strip
Steak |
6.8
KG. (15
lbs.) |
| Sirloin
Steak |
6.9
KG. (15.3
lbs.) |
| Tenderloin
Steak |
3.1
KG. (6.8
lbs) |
| Ground
Beef and Stew Meat |
10.2
KG. (22.7
lbs.) |
| Fat
and Bone |
12
KG. (26.5
lbs.) |
Rib 30.2
KG (66.7
lbs.) total
or 9% of hanging carcass weight
| Rib
Roast |
10.8
KG.(23.9
lbs.) |
| Rib
Steak |
4.1
KG. (9.2
lbs.) |
| Short
Ribs |
3.9
KG. (8.6
lbs.) |
| Sirloin
Steak |
6.9
KG. (15.3
lbs.) |
| Ground
Beef and Stew Meat |
7.4
KG. (16.5
lbs.) |
| Fat
and Bone |
3.8
KG. (8.4
lbs.) |
Miscellaneous
14.6
KG (32.7
lbs.) total or 5% of hanging carcass weight
| Kidney
and Hanging Tender |
2.2
KG.(4.9
lbs.) |
| Fat,
Suet and Cutting Loss |
12.6
KG. (27.8
lbs.) |
|
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