Cutout weight percentages

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cfpinz
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Cutout weight percentages

Postby cfpinz » Wed Jun 27, 2018 6:31 am

How many of you here keep up with your cutout to hanging weight percentages? And those of you that do, would you mind sharing?

Here's my problem, and opinions are appreciated. We used a different butcher this year for the fat steers that we sell to customers - most of which are friends and co-workers. Really liked the butcher and he did a clean, professional job. I pulled a sample of 3 halves from this year's calves and weighed the cutout percentages, 48.7%, 51.2% and 54.0% of hanging weight. Just from the past 3 years I have records from 42 customers and those weights averaged 66-69%, with extreme outliers at 59.3% and 72.9%. It's too late for me to pull more samples from this year's group, but a couple regular customers commented their coolers seemed lighter this year. Nothing else has really changed other than the butcher.

Is there anything I could be missing here other than the obvious?
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Re: Cutout weight percentages

Postby sim.-ang.king » Wed Jun 27, 2018 9:52 am

We're they tanked up on feed and water before going?
Probably just his scales, how close was his live weight to what you figured them at?
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Re: Cutout weight percentages

Postby Son of Butch » Wed Jun 27, 2018 10:27 am

sim.-ang.king wrote:We're they tanked up on feed and water before going?

How would that effect hanging weight to take home weight?
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Re: Cutout weight percentages

Postby sim.-ang.king » Wed Jun 27, 2018 11:45 am

Son of Butch wrote:
sim.-ang.king wrote:We're they tanked up on feed and water before going?

How would that effect hanging weight to take home weight?

I thought he was talking about carcass cutout which would be live weight minus hanging weight. Which a lot of water and feed would effect. My mistake for forgetting to engage brain. :lol:
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Re: Cutout weight percentages

Postby Jeanne - Simme Valley » Fri Jun 29, 2018 3:11 pm

sim.-ang.king wrote:
Son of Butch wrote:
sim.-ang.king wrote:We're they tanked up on feed and water before going?

How would that effect hanging weight to take home weight?

I thought he was talking about carcass cutout which would be live weight minus hanging weight. Which a lot of water and feed would effect. My mistake for forgetting to engage brain. :lol:

That would be dressing percent.
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Re: Cutout weight percentages

Postby Jeanne - Simme Valley » Fri Jun 29, 2018 3:13 pm

Any major difference in your breeding program - producing your steers? Lighter muscling?
Just looking at options other than your obvious.
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Re: Cutout weight percentages

Postby Son of Butch » Fri Jun 29, 2018 4:54 pm

cfpinz wrote:How many of you here keep up with your cutout to hanging weight percentages?
And those of you that do, would you mind sharing?

Here's my problem, and opinions are appreciated. We used a different butcher this year for the fat steers.
Really liked the butcher and he did a clean, professional job. I pulled a sample of 3 halves this year weighed the
cutout 48.7%, 51.2% and 54.0% of hanging weight.
the past 3 years weights averaged 66-69%, with extreme outliers at 59.3% and 72.9%.
Nothing else has really changed other than the butcher.

Is there anything I could be missing here other than the obvious?

To be clear, with previous butcher your take home pounds ranged from 59.3 - 72.9% of the hanging weight.
New butcher this year and the take home was 48.7 - 54% of the hanging weight.

I see no obvious answer.
What do you mean when you say the obvious must have happened?
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Re: Cutout weight percentages

Postby Stocker Steve » Fri Jun 29, 2018 6:16 pm

We use two butchers. They vary greatly in dressing percentage. One is a pro, the other hires kids to trim and grind.

That said, 66 to 69% dressing percentage sounds too high. Do you believe this?
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Re: Cutout weight percentages

Postby Jeanne - Simme Valley » Fri Jun 29, 2018 6:33 pm

Rule of thumb is you get back 2/3 hanging weight.
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Re: Cutout weight percentages

Postby Jeanne - Simme Valley » Fri Jun 29, 2018 6:44 pm

Here's a good explanation:
https://extension.psu.edu/understanding ... processing
Your steers may have been fatter than normal. Customer may have had different cuts
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Re: Cutout weight percentages

Postby cfpinz » Mon Jul 02, 2018 6:12 am

Jeanne - Simme Valley wrote:Any major difference in your breeding program - producing your steers? Lighter muscling?
Just looking at options other than your obvious.


Same genetics and muscle type.
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Re: Cutout weight percentages

Postby cfpinz » Mon Jul 02, 2018 6:16 am

Son of Butch wrote:To be clear, with previous butcher your take home pounds ranged from 59.3 - 72.9% of the hanging weight.
New butcher this year and the take home was 48.7 - 54% of the hanging weight.

You are correct.

I see no obvious answer.
What do you mean when you say the obvious must have happened?


One way or another, 10-15% was left behind. I'm trying to be polite, use your imagination.
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Re: Cutout weight percentages

Postby cfpinz » Mon Jul 02, 2018 6:18 am

Stocker Steve wrote:We use two butchers. They vary greatly in dressing percentage. One is a pro, the other hires kids to trim and grind.

That said, 66 to 69% dressing percentage sounds too high. Do you believe this?


Yes, I've got about 10 years worth of weights to back it up. Some of the finished weights are theirs and some are mine.
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Re: Cutout weight percentages

Postby Son of Butch » Mon Jul 02, 2018 7:18 am

cfpinz wrote:
Son of Butch wrote:To be clear, with previous butcher your take home pounds ranged from 59.3 - 72.9% of the hanging weight.
New butcher this year and the take home was 48.7 - 54% of the hanging weight.

You are correct.

I see no obvious answer.
What do you mean when you say the obvious must have happened?


One way or another, 10-15% was left behind. I'm trying to be polite, use your imagination.

So you're going with the age old complaint? The Butcher Stole My Meat. The number of days aged and the quality
of the hanging freezer can account for several percent in take home weights and lead to false assumptions of theft.
Health conscience butchers may discard more fat than those that grind more of it in with the hamburger.
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Re: Cutout weight percentages

Postby cfpinz » Mon Jul 02, 2018 11:57 am

Son of Butch wrote:
So you're going with the age old complaint? The Butcher Stole My Meat. The number of days aged and the quality
of the hanging freezer can account for several percent in take home weights and lead to false assumptions of theft.
Health conscience butchers may discard more fat than those that grind more of it in with the hamburger.


I didn't say that, and truly hope that's not the case. They seem like good folks and I'm giving them the benefit of the doubt. Precisely why I'm here asking for reasons that I've missed.

We pulled cuts from previous years and compared fat trim, everything looked similar. We always spec 90/10 on the burger, so that should be similar.

I really liked the butcher and would like to continue using them, just trying to find something I've overlooked to justify the numbers.
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