How much meat am I getting?
After harvesting, the carcass will weigh considerably less than live weight. The percentage remaining is estimated at:
Beef: 58% – 65%
Pork: 70% – 73%
Lamb: 48% – 52%
Example: If your steer weighs 1,000 lbs. live, it will most likely weight 580-650 lbs. when harvested or ‘dressed.’ This is 58% -65% of the live weight.
– Processing loss–
Processing causes another weight loss as excess fat and bones are trimmed away. The percentages of closely trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
Beef: 50% – 65%
Pork: 60% – 75%
Lamb: 45% – 60%
Example: If a pork carcass weights 170 lbs., after harvesting, it will result in approximately 102-128 lbs. of meat yielded after processing, which is 60% – 75% of the dressed weight.
Half of Hog Cuts Yield
Meat from an average half of hog (100 lbs.) consists of approximately:
20 Pork Chops (3/4” thick)
2 Shoulder Roasts (3-4 lbs.)
6 Shoulder Steaks (1” thick)
1 Whole Ham (16-20 lbs. – whole)
1 Rack Spare Ribs (2 lbs.)
2 Ham Hocks
8-10 lbs. Pork Belly (can be cured bacon or uncured side pork) 8-10 lbs. Ground Pork / or Ground Sausage
Half of Beef Cuts Yield
Meat from an average half of beef (400 lbs.) consists of approximately:
14 T-bone Steaks (3/4”)
14 Rib Steaks (3/4”)
6 Top Sirloin Steaks (3/4”)
8 Top Round Steaks (3/4”)
6 Chuck Blade Roast (3 lbs.)
3 Chuck Arm Roast (3 lbs.)
8 Sirloin Tip Steaks (3/4”)
2 Rump Roasts (3 lbs.)
5 pkg. Stew Beef (1 lb. – can be ground)
4 pkg. Soup Bones (1.5 lbs. (can be trimmed) 6 pkg. Short Ribs (1.5 lbs.)
100-120 lbs. Ground Beef