How do you calculate carcass weight?
Example Meat Yield Calculations
- Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb.
- Hot carcass weight x (100 – shrink) = chilled carcass weight 744 x (100% – 3.5%) = 718 lb.
- Chilled carcass weight x carcass cutting yield percent = pounds of take home product 718 lb x 67% = 481 lb.
What percentage of live weight is hanging weight?
60%
How does hanging weight relate to live weight or packaged retail weight? As a general rule on a well finished 100% grass-fed steer, the hanging weight is 60% of the live weight and the cut and packaged meat is on average about 60% of the hanging weight.
Is carcass weight the same as hanging weight?
(Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It’s the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.)
How much meat do you get from a 1400 lb cow?
A 1400-pound beef animal will yield a hot carcass weight of approximately 880 pounds. Once cooled, the carcass weight will be approximately 840 pounds. When deboned and trimmed, there will be approximately 570 pounds of product to fill your freezer.
How do you calculate cattle live weight?
Measure from the base of the withers, down under the belly, just behind the elbow and foreleg, and all the way back around. After these measurements are made in inches – use the following formula. 3. (Heart girth X heart girth X body length) ÷ 330 = weight in pounds.
How do you calculate the weight of a live carcass weight in cattle?
Carcass weight is calculated from a known live weight and the dressing percentage is a factor in that calculation. In simple terms, dressing percentage = (carcass weight / live weight) x 100.
Do butchers charge by hanging weight?
Hanging weight is how much the animal weighs “on the hook”, or after it’s been slaughtered, skinned, the guts removed, the head removed and front and rear fetlocks removed. Also, the butchers charge a “kill charge” which is the fee to slaughter, gut, and skin the animal to get it down to hanging weight.
Does hanging weight include bones?
Hanging Weight: This is the weight of the butchered animal as it hangs in the locker to dry age. This weight does not include the head, hide, hooves, blood and innards, which have been removed. This weight varies dependent upon the cuts of meat included and any additional package options, e.g. bones, fat and offal.
What is the current price of live cattle?
Key Data
| Label | Value |
|---|---|
| Last | 141.975 |
| Prior Settlement | 141.825 |
| 52 Week High | 142.05 |
| 52 Week Low | 113.025 |
What is a live weight?
Definition of liveweight : the weight of an animal while living.
How do you calculate the weight of a carcass?
– Cost of the live animal = $1.35 per pound. – $1.35 divided by 58% = $2.33. – $2.33 plus $0.65 (per pound processing fee) = $2.98. – $2.98 divided by 65% = $4.58. – This is the final cost of your animal becoming single cuts of meat. $4.58 divided by 75% = $6.11.
How much meat to expect from a beef carcass?
570 pounds boneless trimmed beef;
What is Hot carcass weight?
The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. For most fed cattle, the HCW will be approximately 60 to 64 percent of live animal harvest weight.