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Is Butchering a Steer Worth It?
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<blockquote data-quote="robertwhite" data-source="post: 942683" data-attributes="member: 15043"><p>Actually, they don't add up.......</p><p></p><p>Here is a further detailed breakdown of the 569 lbs. of take home meat.</p><p>Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:</p><p></p><p>Blade Roasts and Steaks</p><p> 33.9 lbs.</p><p></p><p>Ground Beef and Stew Meat</p><p> 83.3 lbs.</p><p></p><p>Arm Pot Roasts and Steaks</p><p> 35.5 lbs.</p><p></p><p>Cross Rib Pot Roast</p><p> 25.4 lbs.</p><p></p><p>Fat and Bones</p><p> 31.4 lbs.</p><p></p><p> </p><p>Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:</p><p>Top Round 34.6 lbs.</p><p>Bottom Round 31.2 lbs.</p><p>Tip 16.8 lbs.</p><p>Rump 7.8 lbs.</p><p>Ground Beef 33.4 lbs.</p><p>Fat and Bones 32 lbs.</p><p> </p><p>Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:</p><p> Flank Steak 3.6 lbs.</p><p>Pastrami Squares 2.9 lbs.</p><p>Outside Skirt 2.2 lbs.</p><p>Inside skirt 2.5 lbs.</p><p>Boneless Brisket 16 lbs.</p><p>Ground Beef and Stew Meat 87.3 lbs</p><p>Fat and Bone 20.1 lbs.</p><p> </p><p>Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:</p><p>Porterhouse Steak 19.6 lbs.</p><p>T-bone Steak 9.8 lbs.</p><p>Strip Steak 15 lbs.</p><p>Sirloin Steak 15.3 lbs.</p><p>Tenderloin Steak 6.8 lbs.</p><p>Ground Beef and Stew Meat 22.7 lbs.</p><p>Fat and Bone 26.5 lbs.</p><p> </p><p> Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:</p><p>Rib Roast 23.9 lbs.</p><p>Rib Steak 9.2 lbs.</p><p>Short Ribs 8.6 lbs.</p><p>Ground Beef and Stew Meat 16.5 lbs.</p><p>Fat and Bone 8.4 lbs.</p><p> </p><p>Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:</p><p>Kidney and Hanging Tender 4.9 lbs.</p><p>Fat, Suet and Cutting Loss 27.8 lbs.</p><p></p><p></p><p><strong>So, who is correct on take home weight?</strong></p><p></p><p> and </p><p></p><p>With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.</p><p></p><p>The dressed beef (or carcass) will yield approximately 569 lbs. (further details below) of red meat and trim (take home meat - which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%.</p><p></p><p>or</p><p></p><p>it's a 60% formula, but you get about 60% hanging weight from live weight and then 60% wrapped meat from hanging weight. So off a 1000 lb live weight animal you get about 360 lbs of wrapped meat.</p><p></p><p>1000 lb live weight = 600 lbs hanging weight. (1000 x .6)</p><p>600 lb hanging = 360 lbs cut and wrapped. (600 x .6)</p><p></p><p><strong>which formula is correct?</strong></p><p></p><p>Obviously, I know what went into my steer healthwise, but as others have said, who is to say just how good or bad the meat will be?</p><p></p><p>Then the thought of around 100lbs of ground beef/chuck is a way more than I would want (obviously no choice on it though). Add in the waste from edible organs, tongue, etc. (which we don't eat) and the "real" percentage drops even more.</p><p></p><p>For those that say the meat is WAY better, if you took out that factor, would it still be worth it? I am looking at Caustic Burno's idea more and more. If I can by upwards of 100lbs of quality steak with the sale of the steer, does the butchering idea still work? I am not including ground beef, as 80/20 can be had for $1.79-1.99 which is less than the butchering costs.</p></blockquote><p></p>
[QUOTE="robertwhite, post: 942683, member: 15043"] Actually, they don't add up....... Here is a further detailed breakdown of the 569 lbs. of take home meat. Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight: Blade Roasts and Steaks 33.9 lbs. Ground Beef and Stew Meat 83.3 lbs. Arm Pot Roasts and Steaks 35.5 lbs. Cross Rib Pot Roast 25.4 lbs. Fat and Bones 31.4 lbs. Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight: Top Round 34.6 lbs. Bottom Round 31.2 lbs. Tip 16.8 lbs. Rump 7.8 lbs. Ground Beef 33.4 lbs. Fat and Bones 32 lbs. Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight: Flank Steak 3.6 lbs. Pastrami Squares 2.9 lbs. Outside Skirt 2.2 lbs. Inside skirt 2.5 lbs. Boneless Brisket 16 lbs. Ground Beef and Stew Meat 87.3 lbs Fat and Bone 20.1 lbs. Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight: Porterhouse Steak 19.6 lbs. T-bone Steak 9.8 lbs. Strip Steak 15 lbs. Sirloin Steak 15.3 lbs. Tenderloin Steak 6.8 lbs. Ground Beef and Stew Meat 22.7 lbs. Fat and Bone 26.5 lbs. Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight: Rib Roast 23.9 lbs. Rib Steak 9.2 lbs. Short Ribs 8.6 lbs. Ground Beef and Stew Meat 16.5 lbs. Fat and Bone 8.4 lbs. Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight: Kidney and Hanging Tender 4.9 lbs. Fat, Suet and Cutting Loss 27.8 lbs. [b]So, who is correct on take home weight?[/b] and With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass. The dressed beef (or carcass) will yield approximately 569 lbs. (further details below) of red meat and trim (take home meat - which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%. or it's a 60% formula, but you get about 60% hanging weight from live weight and then 60% wrapped meat from hanging weight. So off a 1000 lb live weight animal you get about 360 lbs of wrapped meat. 1000 lb live weight = 600 lbs hanging weight. (1000 x .6) 600 lb hanging = 360 lbs cut and wrapped. (600 x .6) [b]which formula is correct?[/b] Obviously, I know what went into my steer healthwise, but as others have said, who is to say just how good or bad the meat will be? Then the thought of around 100lbs of ground beef/chuck is a way more than I would want (obviously no choice on it though). Add in the waste from edible organs, tongue, etc. (which we don't eat) and the "real" percentage drops even more. For those that say the meat is WAY better, if you took out that factor, would it still be worth it? I am looking at Caustic Burno's idea more and more. If I can by upwards of 100lbs of quality steak with the sale of the steer, does the butchering idea still work? I am not including ground beef, as 80/20 can be had for $1.79-1.99 which is less than the butchering costs. [/QUOTE]
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