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| I asked that question of Paul Berg (a meat scientist @ NDSU) a few years ago when I had a few people wanting to buy steers and were wondering how much meat they'd get. He said the ave. may be around 60% of live wt to figure carcass wt, then 60% of carcass wt ends up in the freezer. This can change a bit, depends on meat cutter and how much they trim. Also how much trim goes back into the hamburger. We have a plant we like to go to that gives us really good lean hamburger. They do an excellent job and are always busy although a bit more expensive. Another plant does a good job but we end up with more greasy burger there. Maybe a little more product in the end. | |
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Cutout % of Beef
