Processed cattle weights....

Sparktrician · Feb 17, 2009

We are taking 3 fat steers to the slaughter house on saturday morning...nothing unusuall, we have done this many times before. One of our customers asked how much meat (in pounds) they would be reciving back....I know that historically, our black angus will hang at about 59.9 to 63.5% of hoof weight. Does anyone know what percent of hang or hoof weight that bag weight is????

Bill in IL · Feb 17, 2009

You can plan to loose another 30% from the hanging weight. Or from live weight you will end up with 42-45% depending upon the animal and how happy your butcher is that day.

Anonymous-0 · Feb 17, 2009

....and how many choice steaks he slips into his own freezer.

JMS/.MN · Feb 17, 2009

School solution was that 45% of beef live weight ends up in final cuts. Hanging weight should be 60% for beef, 70% for hogs. Butcher shops vary- I"ve dealt with some that couldn"t get 35% in the bag.

Bill in IL · Feb 17, 2009

Yea I should not have put a bottom end on my estimate. At 35% you have to wonder what is going on in that butcher shop.

rrlund · Feb 17, 2009

The angus steers that I've been selling that way,weighing 1200-1220 when they leave here end up between 650 and 700 pounds of actual packaged meat.

Anonymous-0 · Feb 17, 2009

Yeah it seems every butcher figures in their own tip! We always ended up with a lot more when we did it ourselves.....

Larry59 · Feb 17, 2009

I have always figured that some butcher shops were on the crooked side for meat when cut. But does this happen on Deer when processed to?

hayray · Feb 18, 2009

There is such a mis-understanding of all of these weights that everyone also accuses the butcher of steeling the meat - case in point here, no one answered your question at all and I think another poster is confusing the hanging carcass weight with packaged weight. On average the package weight will be around 35% of live weight on fat corn fed steers and on heifers around 26% of live weight will be packaged weight even though heifers will dress out the same as a steer. Rrulund, those weights sound like hanging weights to me, I don't know how in the world you can get that much meat off an agus weighing in at 1200. I get around 400 lbs. of meat on an animal that size.

hayray · Feb 18, 2009

That is a good answer. I think the 45% must be on leaner grass fed carcass?

JMS/.MN · Feb 18, 2009

A lot depends on how it is cut- when we had a dairy cow go bad, we"d ask for a lot of hamburger because the meat was older and tougher. That impacts the poundage.

Wesley Stephens · Feb 18, 2009

we usually lose about 25% off the hanging weight. We had some serious problems with one butcher, but the one we deal with now seems to do us right.

Processed cattle weights....

Sparktrician

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Bill in IL

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Anonymous-0

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JMS/.MN

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Bill in IL

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rrlund

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Anonymous-0

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Larry59

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hayray

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hayray

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JMS/.MN

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Wesley Stephens

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