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SW MI | He wasn’t finished at under 1,000 lbs live weight and the trimming that likely had to be done at the injury site also contributed to the low take home weight. On such a small carcass, 5# of spoiled meat trim add up quickly in an overall take home percentage.
In reverse fashion, you’ll struggle taking home 60% on a nice 600# hanging weight heifer. Not because she isn’t finished but because of the excess fat that’s trimmed off.
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Chilled Carcass/ take home meat %
