![]() ![]() Bone accounts for the other 15% of carcass weight. ![]() Fat can be highly variable, but in the example used, fat would account for approximately 20% of the carcass weight or 12% of the live weight. Remaining components of the weight are fat trim and bone. If you look at that as a percentage of the live weight of the steer you started with, it is approximately 40% of the live weight. From that you will get about 65% of the carcass weight, or roughly 490 pounds, as boneless, trimmed beef. So, in other words, you start with a 1200 pound steer, which has a dressing percent of 63%, so that you have a 750 pound carcass. A typical 750 carcass with ½ inch of fat over the rib eye and average muscling of a 12-13 square inch rib eye will yield about 65% of the carcass weight as retail cuts (roasts and steaks) and lean trim. The expected yield of retail cuts from beef carcasses ranges from approximately 55% to 75%, depending on the fatness and muscling of the animal, and the type of cuts produced. But from that carcass there is another significant portion that will not end up in your freezer or in the meat case for consumers. In other words, from a 1200 pound steer, you can expect a 740 – 770 pound carcass. A previous article covered dressing percent-the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. ![]()
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