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Archive for the ‘beef cuts’ Category

>What beef cuts you can expect – straight from the meatman…

Posted by Thrivelearning on March 2, 2011


While separating the various beef cuts expertly can be an art, it’s not rocket science.

My favorite online source for beef data is

Here’s what they say about beef yield:

Beef Carcass Breakdown
With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.
The dressed beef (or carcass) will yield approximately 569 lbs. of red meat and trim (take home meat – which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss.  This is roughly a yield of 80% from the dressed or hanging weight – this is for a VERY LEAN Beef.  A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight.  The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%.

More in this PDF below…

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