As more fat is trimmed away from the retail cuts, less weight will be included in the final packaged product thus, a lower percentage of retail cuts. Carcass Fat – External carcass fat, or backfat, has the greatest impact on the percent of retail product from a carcass.This leaves approximately 155 pounds of meat, including steaks, roasts, and ground product, that will be packaged for consumption.įactors that affect yield of retail cuts include: About 20 percent of that weight is made up of fat and bone. For an 880 – pound carcass, the round would be approximately 194 pounds. For example, according to the National Cattlemen’s Beef Association publication entitled “Beef Cut: Primal and Sub primal Weights and Yields,” the round typically makes up 22% of the hot carcass weight. What remains when bone and fat are removed is referred to as yield, or the percent of boneless, closely trimmed retail cuts. The basic concept of fabricating beef retail cuts is to separate tender muscles from less tender muscles, thick muscles from thin muscles and fat from lean portions. Wholesale or primal meat cuts will be further processed into sub-primals or retail cuts. Hanging tender, kidney fat & cutting losses The table below shows the typical weights and percent of a carcass of various primals from an 880 lb. This process is referred to as “breaking down the carcass or fabrication.” Beef primal cuts in the front-quarter include the rib, chuck, shank, brisket, and plate while the hind quarter is composed of the flank, round and loin (short loin and sirloin). The carcass is split in half, and further separated into “primal” (or wholesale) cuts. That means our example 880-pound carcass could lose nearly 40 pounds during chilling solely due to water loss by evaporation!Īfter a carcass is cooled, it will be further processed into the retail cuts you bring home. It is not uncommon for a chilled carcass to weigh 2 to 5% less than the hot carcass. As it is chilled, water evaporation will cause the carcass weight to decrease. Source: How Much Meat to Expect from a Beef Carcass, University of Tennessee Extension PB1829Ī beef carcass is composed of 70 to 75% water. The table below shows the relative dressing percentage for various types of beef animals and background conditions.Īverage Dressing Percentage for Various Types of Cattle Some of the primary factors that influence the dressing percentage include breed of the animal (dairy vs beef), live weight and how it was finished (grain fed or grass fed). Therefore, the dressing percentage is not consistent from one animal to another. Factors that might add to the live animal weight but not be included in the hot carcass weight include:Īll beef animals are not created equal. Anything that adds weight to the live animal but does not appear on the carcass will lower the dressing percentage. Many factors can affect the dressing percentage. The hot carcass weight is not the actual amount of meat that the consumer will put in his or her freezer. The hot carcass weight includes bones, excess fat and moisture loss that will not be packed and wrapped for home consumption. It is not uncommon for the buyer of a live animal to question, “The dressing percentage of my 1400-pound steer was 63% but I only got 550 pounds of meat – where is the rest of my meat?” The calculation of dressing percentage is based on hot carcass weight. (880 hot carcass weight ÷ 1400-pound live weight) x 100 = 63%. For example, a 1400-pound animal with a hot carcass weight of 880 pounds has a dressing percentage of approximately 63%, which is calculated as follows: For most fed cattle, the HCW will be approximately 60 to 64 percent of live animal harvest weight. The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. This article will discuss how to estimate how much meat you will receive when purchasing an animal to harvest.ĭressing Percentage is an important term to remember as it represents the portion of the live animal weight that transfers to the hot carcass weight.ĭressing percentage is calculated as: (hot carcass weight ÷ the live weight) x 100. Consumers who buy a live animal from a local cattle producer or 4-H member for custom processing are often surprised by the amount of beef they receive, the amount of freezer space needed and that they did not get back the entire live weight of the animal in retail cuts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |