Wednesday, March 2, 2011

What beef cuts you can expect - straight from the meatman...

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%.
....


More in this PDF below...