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WCNY | Question from a past finisher..
I started finishing cattle in high school and continued for 25 years. In early years I sold to the freezer market and had a local butcher slaughter, cut and package.
I remember this local butcher telling me to figure around 62% from live to hot dressed and around 80% from hanging to take home.
Fast forward and I havent had cattle for 20 years or so but have been buying steers from other farms and having them butchered other places as the place I used is out of bussiness. Picked up some today and my daughter and son in law got a split side and they didnt think it looked like much for the money. I didnt weigh the take home but I agreed but told them the story of my butcher and 80%. I got home and looked online for cutability and found the 80% must not have been right for take home, more like 50 - 55%.for boneless beef and maybe 80% for bone in on a lean beef. So take home would be 65 - 70% for a yield grade 2 - 3 beef type steer. I my understanding correct now and before I tell my daughter dad was full of it?
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Beef cutability
