What is the approximate useable meat yield from a 1020 pound beef on the hoof?

Question

I bought my first 1/2 beef cut and wrapped. I am wondering how much of the total weight on average is waste and byproducts such as fat, bone, intestines, etc, and how much is meat?

Can anyone offer some general information?

I specified to the butcher that we like to eat roasts, steaks and ground beef, and didn't like lots and lots of fat. I ended up with 278 lbs carcass weight for my half. The weight of the total amount of meat I brought home and put into the freezer was about 158 lbs. Of that amount 45 1/2 lbs was ground beef, 34 1/2 lbs. was roasts and 72 - 73 lbs. ended up as stakes, ribs, etc. Is this due to the way the meat was cut, or am I missing something from my order?

I specified to the butcher that we like to eat roasts, steaks and ground beef, and didn't like lots and lots of fat. I ended up with 278 lbs carcass weight for my half. The weight of the total amount of meat I brought home and put into the freezer was about 158 lbs. Of that amount 45 1/2 lbs was ground beef, 34 1/2 lbs. was roasts and 72 - 73 lbs. ended up as steaks, ribs, etc. Is this due to the way the meat was cut, or am I missing something from my order?

Answer 1

Kinda depends on the cattle, and how it was trimmed... If you asked for 'lean' cuts, then you'll lose a bit more. You can expect at least 600 pounds, probably more.

By the way....if this was done at a meat cutter, they probably have how much went into your packages written down on the receipt.

I like to keep a few of the bones for soup stock, and of course, the dog, hehehe.
I also prefer to cook the meat with the fat on it, and then trim it off before eating... adds a bit more flavor, while still being healthier than eating the fat, hehehe.

Happy Eating

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Since you told them really lean, it sounds about right... remember, it would have been about 600 pounds total... and you're getting half of that, which would have been about 300 pounds normally. So, 278 pounds, really lean, and a lot of steaks, sounds about right. You'd have gotten a bit more weight if you'd had more ground up into hamburger, and included a little more fat. Sounds like that particular beef had quite a bit of fat on him, hehe.

:)

Answer 2

in case you bone it out, below 50%. the commonly used yield is interior the 40 5-fifty 5% selection, relying on the way it is decrease. That rack of ribs provides you with tasty meat, yet no longer plenty on a weight share foundation. additionally, a muscular animal as against a fat animal? The fat could be useful, despite the fact that this is not good nutrition. Plump that steer over an prolonged quantity of time and the nutrition fee will boost.

Answer 3

First of all, and with all due respect, WASTE in this case is a relative word. Fat is useable, as much as Brains, Tails and intestines are. MEAT might also not so strictly be defined in various cultures.

Assuming however that you're speaking of what most grocery markets sell as valid Beef products; in a cow 1020 pounds, your likely to end up with approximately 700 plus pounds of useable product.

Answer 4

I think it is 60% salable meat. That would be 612 pounds from 1020 beef on hoof.

Answer 5

the amount of loss is approx. 22% of the animal by u.s. standards or a little over 200 pounds. depending on the animal it could go as high as 25%.

Answer 6

I was told you will get between 60 and 75% of it to take home that is just a rough estimate cuz each animal is a little different