How Much Beef After Hanging Weight
Consumers and beefiness producers are taking advantage in e'er-growing numbers of local nutrient systems, and this includes purchasing or raising beef to have processed locally. Many are oftentimes surprised by the amount of packaged beef that they receive and struggle with how to plan their freezer space. This may frequently exist a betoken of contention and misunderstanding between consumers, beef producers, and beef processors. This publication will help you determine how much meat to look from a beef animal. For more information, see MSU Extension Publication 2522Beef Grades and Carcass Data.
Information technology is important to sympathise that a one,200-pound beef animal does non yield i,200 pounds of beef in the freezer. As beef is processed, the removal of skin, fat, os, and organs drastically reduces the final weight. Wet loss due to evaporation throughout processing also impacts the final corporeality of accept-home beef. With every cut fabricated to the carcass, the final take-abode beef weight decreases.
Dressing Percentage
The dressing percentage is hot carcass weight every bit a percentage of the live weight of the animal at harvest. The hot carcass weight is calculated after the head, hide, and internal organs have been removed.
The following formula is used to calculate the dressing per centum:
(hot carcass weight ÷ live brute weight) × 100
where hot carcass weight = weight of the unchilled carcass after the removal of the head, hide, and internal organs
The average dressing per centum of beefiness cattle is lx to 64 percent. However, dressing percentage tin vary widely. For example, a ane,200-pound steer with a hot carcass weight of 756 pounds would take a 63 percent dressing per centum. A common misconception is that the consumer will be bringing domicile 63 percent of the animal's live weight (average dressing percentage). However, this 63 percent includes os, fat, and moisture, which volition be lost during processing.
Several factors affect dressing percent, including the weight of the head, hide, horns, gut fill, and mud and manure on the hibernate. In addition, creature type, breed, and even how the animal was finished influence the dressing percentage. For instance, we await grass-finished cattle to have a lower-than-average dressing percentage, while an animal that was over-finished (as well much external fatty) would have a higher-than-average dressing percentage.
Although in that location is a standard formula to calculate dressing per centum across animal types, information technology is important to annotation that some processors counterbalance animals on the farm before shipping (allowing time for the digestive tract to empty), and some weigh animals correct before harvest. Dressing percentage does not give a precise corporeality of beef for the freezer; it is simply the first step of many where weight is lost.
Carcass Chill
Hot carcass weight is called such because it is the weight directly from the processing floor. The adjacent important pace in the process is to chill the carcass. Chilling affects carcass weight because moisture is lost from water evaporation. A carcass is approximately seventy to 75 percentage water. This moisture is lost in the cooling process, and this loss is not accounted for in the dressing percent.
Equally the carcass is cooled, h2o evaporates from the carcass, causing losses of 2 to 5 pct of the hot carcass weight. This occurs over a 24-hr period and is calledcooler shrink.
Aging
Aging is simply the process of holding whole beef carcasses or wholesale cuts at refrigerated temperatures to allow for improved tenderness and season through natural processes. Beefiness can be anile for 4 to v weeks to improve tenderness, merely aging fourth dimension often depends on the processor'southward cooler space. The method and length of crumbling volition vary from processor to processor. When the carcass is dry out-aged (not vacuum packaged), some weight will be lost during the process from farther water evaporation, and some dried edges will need to be trimmed during the process. Beefiness that is anile for longer periods of time will weigh less.
Primal Cuts
Afterward the carcass is chilled and aged, it will be further processed into cuts. Showtime, the carcass will be dissever into sides (besides chosen halves). A side is half of a dressed carcass split from nose to tail. Each half will be split into quarters. Consumers often do not want to purchase a whole beast on their own and may one-half or quarter them with others.
From this point, the quarters are then fabricated to primals. Theround,loin,rib, andchuck are the major primal cuts. The front quarter gives therib chuck,brisket, andplate. The hindquarter gives theflank,round,sirloin, andloin. These primal cuts are further divided into subprimal cuts.
Subprimals, or retail cuts, are cuts of meat that permit tender muscle to be separated from less tender musculus, thick muscle to be separated from thin musculus, more valuable cuts to be separated from less valuable cuts, and lean to be separated from fat. Equally the carcass is candy further, resulting in more than bone and fatty being removed, final weight is further reduced.
One of the biggest benefits of having a beef beast butchered is the flexibility in determining desired cuts.Tables i and 2 illustrate the cut options for each of the primal and subprimal cuts.
Cut Choices
Perhaps the most daunting job of having an animal custom processed is choosing which cuts of beef to accept abode. Custom fabrication is one of the highlights of processing beef locally. This section describes the choices bachelor for each of the fundamental cuts.Figure 1 describes each central and the retail cuts found in each section of the carcass. For more than details on the cuts of beefiness from each primal, along with suggested cooking methods and recipes, visit https://world wide web.beefitswhatsfordinner.com/cuts.
Chuck
The chuck is by and large divided into 4 subprimals.
-
The chuck tender tin be left whole as chuck tender roast or sliced into lean chuck tender steaks.
- The chuck roll tin exist separated into ii subprimals: the chuck center coil and the under bract. The whorl can be left in its entirety as a roast but tin can also be cut into Delmonico steaks and country-style ribs. The under blade comes from the flatter portion of the chuck roll that is under the chuck center roll. The under blade is the fourth-most tender muscle. It tin can be left whole in roast form or be sliced into the value-added cuts Sierra steak and Denver steak.
- The shoulder clod yields three subprimals. The shoulder clod arm roast can exist fabricated into three steaks from its traditional roast form: arm chuck steak, ranch steak, and shoulder steak. The shoulder petite tender can be sliced from its roast grade into petite tender medallions. The tiptop blade can be fabricated into the popular flat atomic number 26 steak and the height blade steak.
- The foursquare-cut chuck by and large ends upward as ground beef, but at that place are several options for fabrication, including 7-os chuck steak, blade chuck steak, 7-os chuck roast, blade chuck roast, cross rib chuck roast, chuck cervix roast, chuck short ribs, pectoral meat, and chuck flap/edge roast.
Brisket
The brisket tin be left whole or divided into the bacteria brisket flat and the brisket point, which is fattier. Customers choosing non to keep the brisket whole mostly opt for it to be included in ground beef.
Shank
Popular options for the shanks include ground beef or stew meat. However, information technology tin can be cut into cantankerous sections, known as the shank crosscut, to be fabricated into dishes like osso buco.
Rib
Some of the nearly flavorful and tender cuts of beef come from the rib. There are ii subprimals from the rib and many options within each.
- The ribeye roll can be left intact for a ribeye roast to slice into prime rib steaks. More traditionally, ribeye steaks or ribeye filets are chosen from this subprimal.
- The rib also contains a subprimal bearing its own name. The rib subprimal contains back ribs, rib fingers, and rib brusque ribs.
Plate
The plate primal is located straight nether the rib. Sometimes this section is used to yield stew meat and ground beef, but there are other choices. Within and exterior brim steaks are perfect for fajitas. Hanger steaks and plate short ribs are other popular options from this primal.
Loin
The loin key has some of the nearly tender and popular cuts. Information technology is of import to notation that choosing 1 option will mean y'all cannot choose another. The subprimals are tenderloin, strip loin, and brusque loin.
- The tenderloin tin can exist isolated from the strip loin and cut into a tenderloin roast or filet mignon steaks. This will exit the strip roast, which yields New York strip steaks when sliced.
- From the short loin, the tenderloin and strips come up together to yield porterhouse and T-bone steaks. It is important to note that the porterhouse is a combination of the strip and tenderloin, and then if your choice is for filet mignon and strip steaks, porterhouse steaks will not be an option.
Sirloin
The sirloin is broken into ii subprimals, bottom sirloin butt and tiptop sirloin barrel.
- From the bottom sirloin, the tri-tip roast and petite sirloins can be fabricated.
- The tiptop sirloin butt can be left whole and trimmed equally a lean top sirloin petite roast or sliced into meridian sirloin steaks.
Flank
Flank steak is the merely major choice for the flank. It is splendid for fajitas or stir-fries.
Circular
The heaviest wholesale cutting of the carcass is the round. Information technology makes upwardly the rump and hind leg muscles, which are used for movement and are leaner and less tender. The round can make flavorful roasts, steaks that could be tenderized for country fried steak or cube steak, or footing beef. At that place are four subprimals in the round.
- Bottom round tin can exist cutting into roasts (bottom round, lesser round rump, and outside round rump) or sliced into steaks, which should be tenderized or marinated before grilling.
- Eye of circular can be fabricated into eye of round roast (oftentimes used for deli roast beef) or sliced into steaks, which should be marinated before grilling.
- Sirloin tip should exist left in roast course or ground into hamburger. However, if sliced into steaks, they should exist marinated before grilling for best results.
- Top (inside) round is derived from the inside of the rear leg. The top round roast is a popular option for this subprimal, but it tin can exist sliced into steaks. The acme within round cap (or Santa Fe steak) can be used like the skirt or flank steak.
Factors Affecting Yields of Retail Cuts
The amount of final packaged meat depends on factors such as fat, bone, aging, and muscularity of the carcass. Carcass fat has the greatest impact on the amount of product from the carcass. The more external fatty an animate being has, the more trim volition exist lost. Thus, non only does over-finishing lead to increased feed costs, only it will actually result in less final product due to excess trim. Improved carcass muscularity volition increase the percent retail product of a carcass. For case, dairy type animals will have decreased production amount compared to beefiness blazon animals. However, it is important to note that carcass fat has a greater affect on decreasing final product amount than muscle has on increasing retail product.
Cutting directions will also affect the corporeality of product from a carcass. If more boneless cuts are selected, the weight of retail product will decrease. Trimming of retail cuts leads to decreased yield as well as decreased fatty in ground beef.
Crumbling also impacts yield. While aging is desirable to ameliorate tenderness and increase beef season, longer aging periods event in increased moisture loss from the carcass. In addition, increased dry-aging results in increased dehydration of the surface of the carcass, which can pb to dry, leathery areas that need to be trimmed off. Loss from longer aging is increased in carcasses with fiddling external fat.
Specific factors impacting retail yield:
Carcass fat: External fat over ¼-inch thick is trimmed from retail cuts. This trimming is one of the greatest losses in weight from the carcass and results in a lower percent of retail cuts from the carcass.
Muscularity: The more muscular a carcass, the greater the retail cut yield.
Bone-in verses boneless cuts: Boneless cuts volition result in lower full weight of retail cuts.
Ground beef type: A leaner basis beef volition have less fat and, therefore, a lower final yield weight and less take-dwelling house product.
Carcass abnormalities: Carcass abnormalities include bruising and abscesses. They are removed from, resulting in lower total poundage of retail cuts.
Crumbling: While aging improves tenderness, it has a negative effect on total yield. The longer meat is anile, the greater the carcass weight loss. The loss occurs for 2 reasons. Commencement, carcass dehydration removes water weight. Second, if the meat is dehydrated for an extended period, the dehydrated, dry areas are removed, which reduces the yield.
Example Retail Yield
Tables one and 2 give a thorough example of the amount of meat and cutting options that can be expected from the 1,200-pound steer described here:
If you purchase a1,200-pound steer with a dressing percentage of 63, wait a hot carcass weight of756 pounds. After the carcass is chilled, bold a 4 percent libation shrinkage, it volition accept a weight of about 726 pounds. If mostly boneless cuts are selected, another 30–40 percentage will be lost as fat trim and bone. This puts you at approximately470 pounds of beef that will be put into the freezer.
A general rule of thumb is that the take-home weight of packaged beefiness volition exist approximately xl per centum of the animal's live weight, or 75 percent of the hot carcass weight.
Note that these are just estimates. Actual values vary based on the blazon of animal, fabrication choices, and and then along, equally mentioned previously.
| Primal/Subprimal cuts and % of freezer-ready meatii | Pounds of freezer-ready meat | Hindquarter cuts | Cutting optionsiii | Number per half beef | ||
|---|---|---|---|---|---|---|
| flank 4% | 18.eight | flank | steak | grind | one | |
| sirloin nine% | 42.3 | sirloin | steak | grind | 8 steaks | |
| short loin 8% | 37.6 | porterhouse and T-bone steak/filet and NY strip steak | porterhouse and T-bone steak | filet and NY strip steak | xiv steaks | |
| round 24% | 112.8 | sirloin tip | roast | steak | cubes | 1 roast |
| top round | roast | steak | tenderized steak | |||
| center of circular | roast | steak | tenderized cube steak | |||
| bottom round | roast | cubed | ||||
| rolled rump | roast | cubed | ||||
aneCorporeality of retail cuts expected from 470 pounds of beef resulting from more often than not boneless cut choices.
iiPercentage of freezer-fix beef expected from each central cut.
3May select only one of the available cutting options for each.
| Primal/Subprimal cuts and % of freezer-gear up meattwo | Pounds of freezer-fix meat | Front quarter cuts | Cut optionsiii | Number per half beef | ||
|---|---|---|---|---|---|---|
| rib ix% | 42.3 | primal rib | rib steak | rib heart steak | rib roast | |
| chuck 25% | 117.5 | chuck short ribs | brusk ribs | basis beef | ||
| chuck | boneless chuck roast | chuck steak | footing beef | eighteen steaks or 6–8 roasts | ||
| arm | arm roast westward/ os in | boneless roast | basis beefiness | 2–iv roasts | ||
| brisket half dozen% | 28.2 | brisket | whole | cutting in half | ground beef | 1 roast |
| short plate 7% | 32.nine | skirt steak | steak | ground | ||
| brusk ribs | ribs | basis | ||||
| suet and hanging tender 4% | xviii.8 | hanger steak | ground | |||
| shank 4% | 18.8 | shine bone westward/ meat | pieces for soup | ground beef | ||
| stew beef | pieces | footing | ||||
1Amount of retail cuts expected from 470 pounds of beef resulting from mostly boneless cut choices.
2Percent of freezer-ready beef expected from each primal cut.
3May select but one of the available cut options for each
Summary
Determining how much product to await from a beef carcass tin be confusing for producers and consumers alike. Producers marketing beef direct to consumers should communicate proper expectations when discussing their needs and wants. This publication is designed to help cattle producers have those discussions with clients.
References
Cattlemen'due south Beef Board and National Cattlemen's Beef Association. (2014). Beef Cuts Guide: Central and Subprimal Weights and Yields. https://www.beefresearch.org/CMDocs/BeefResearch/PE/BeefCutsGuide.pdf
Holland, Rob. (2014). How Much Meat to Expect from a Beef Carcass. University of Tennessee. Knoxville, TN. https://extension.tennessee.edu/publications/Documents/PB1822.pdf
Publication 3489 (POD-08-20)
ByBrandi Karisch, PhD, Associate Extension/Research Professor, Animal and Dairy Sciences;Madeline Poss, Beefiness Extension Intern, Animal and Dairy Sciences; andCobie Rutherford, Extension Teacher, 4-H Youth Development Program.
Copyright 2020 by Mississippi State University. All rights reserved. This publication may be copied and distributed without amending for nonprofit educational purposes provided that credit is given to the Mississippi Land University Extension Service.
Produced by Agronomical Communications.
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Extension Service of Mississippi State Academy, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May viii and June 30, 1914. GARY B. JACKSON, Manager
Source: https://extension.msstate.edu/publications/how-much-meat-expect-beef-animal-farm-direct-beef
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