2007-08-03 05:06:57 · 6 answers · asked by Dave N 1 in Food & Drink ➔ Other - Food & Drink
What kind of process? For normal meat about 40% If you want to include all the usually sold for dogfood parts of the animal the % would go up to maybe 60%
2007-08-03 05:23:42 · answer #1 · answered by OldGringo 7 · 1⤊ 0⤋
If 1300 pounds is the live weight of the cow, 400 - 600 pounds. If you have all the bones and fat removed it will yield 400 pounds or less. If you leave the bones in roasts, steaks, keep the ribs,shanks, soup bones, and leave most of the fat in the ground beef, you will end up with 600 pounds or more. This is assuming the cow has been raised as beef (not an old milk cow or something) and fattened normally.
Bert
2007-08-03 05:34:07 · answer #2 · answered by Bert C 7 · 2⤊ 0⤋
About 500 lbs, if it's a beef cow vs. a dairy cow.
Depending on type of cow, its health at time of butchering, its breeding, its feed and any supplements while alive, the butchering process itself, the yield of meat will vary.
Check with your county's cooperative extension agent locally by either asking at the Agriculture school of your local university, asking a 4H or Future Farmers of America leader or student at the local middle or high school, or googling for those terms.
They'll know more and will be happy to help you with any other questions you have.
2007-08-03 05:40:35 · answer #3 · answered by bookratt 3 · 2⤊ 0⤋
It just depends on how much meat there is on the carcass...I would estimate anywhere from a little over 1200 to 1150 give or take..
2007-08-03 05:12:46 · answer #4 · answered by okie 3 · 0⤊ 0⤋
About 41% of it, or 533 pounds.
The rest would be hide, horns, hoof, bone, fat, organ, etc...
2007-08-03 05:14:42 · answer #5 · answered by jcurrieii 7 · 2⤊ 0⤋
alot
2007-08-03 05:10:06 · answer #6 · answered by < /samantha> 2 · 0⤊ 0⤋