Meat Processing
How Much Eating Meat Will I Get? *Frankly, there's no exact answer to this question. Here are some of the reasons:
-
Each animal is built differently. One may have more muscle, fat, or bone than the next.
-
Meat can be close-trimmed or left with some fat. Cutting preferences can determine quantity.
-
Meat can be boneless or bone-in. This will make a difference in the weight and amount of meat you put in your freezer.
Weight Loss during slaughter and processing of meat from live animals to table-ready cuts should be expected.
Slaughtering
Removes the head, blood, hide and inedible parts from the animal. In beef, it will account for an average loss of slightly less than half the original live weight of the animal. The slaughter of hogs averages about one-quarter of live weight.
Example: If your steer weighs 1100 lbs live, it will most likely weigh 638-715 lbs when slaughtered or "dressed". This is 58%-65% of the live weight.
Processing
Cutting of the "dressed" or carcass meat into ready-to-cook portions. Processing accounts for another loss in weight as excess fat and bones are trimmed away. Not only does trimming make meat more appetizing, but it also reduces required freezer space and often eliminates further preparation in the kitchen. The more fat and bones removed for convenience, the greater the decrease in pounds. The fatter the carcass, the lower the final weight of the table-ready cuts will be.
After slaughter, the carcass will weigh considerably less than before. The percentage remaining can be estimated:
-
Beef 58% - 65%
​After processing, your table-ready meat will weigh less than the carcass did before processing. The percentages of closely trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
-
Beef 50% - 65%
*Based on information from the National Cattlemen's Beef Association.