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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

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

My favorite online source for beef data is http://www.askthemeatman.com

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%.
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More in this PDF below…

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