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Thumb of Michigan | I tell customers 60% of live to hang, then 60% from hanging to box, is usually close (usually will be above 60%). Might get 62% on front end and might be different on the box, depending on cuts requested. As mentioned less bones, lower percentage.
Take one in that's older than 30 months to be butchered, so everything is de-boned if you want to see a lower percentage. | |
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Beef cutability
