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Charts and Percentages
How Much Eating Meat?
These charts will help you understand that “it's not all meat.” They show the amount of meat to be processed, the weight that you can expect to receive, and the percentage of loss through boning, fat removal, and trimmings. These authoritative charts are the results of many cutting tests made by meat experts.
Of course, it must be realized that the size of the animal, the amount of fat, the grade of meat, and the amount of trimmings and bonding that is done by us will affect the percentage of meat that you will receive. These charts can be considered as a guide to the amount of meat received.
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Arapahoe Meat Company for more information!
How Much Meat In A Steer--Calf--Lamb or Hog
The following table shows the pounds of carcass that you can expect from different classes and grades of livestock. In addition it shows the amount of meat that you can expect to get from each 100 pounds of carcass (dressing percentage).
This dressing percentage will vary with the amount of fat (finish), the amount of weight in the digestive tract and conformation. A thick muscled, fat animal will yield a heavier carcass than one poorly muscled or finished.
Cutting losses will vary with the amount of boning and closeness of trimming.
| Live Weight | Approx, Dressing | If Dressed Wt. Was. | Approx. Pkg Wt. Would Be | |
|---|---|---|---|---|
| BEEF | ||||
| Choice | 1000 lbs. | 59% - 62% | 590 lbs. | 425 lbs. |
| Good | 1000 lbs. | 56% - 59% | 560 lbs. | 470 lbs. |
| Standard | 1000 lbs. | 50% - 53% | 500 lbs. | 455 lbs. |
| Commercial | 1000 lbs. | 48% - 53% | 480 lbs. | 425 lbs. |
| PORK (Head and Leaf Lard In) | 210 lbs. | 71% | 150 lbs. | 120 lbs. |
| LAMB | 90 lbs. | 48% | 43 lbs. | 33 lbs. |
BEEF CARCASS MEAT YIELD
| APPROX. % OF DRESSED WT. | FROM 590 LBS. CARCASS | |
|---|---|---|
| 1. ROUND (Slow Cooking Steaks, Roasts) | 22% | 120 - 130 lbs. |
| 2. LOIN (Sirloin, T-Bone, Club Steaks) | 17% | 95 - 105 lbs. |
| 3. RIBS (Standing and Rolled Rib Roasts) | 9% | 48 - 58 lbs. |
| 4. FLANK (Steaks or Stew Meat) | 4% | 20 - 25 lbs. |
| 5. CHUCK or SHOULDER (Pot Roast and Slow Cooking Steaks) | 26% | 148 - 158 lbs. |
| 6. PLATE (Corned Beef, Stew Meat, Short Ribs) | 12% | 65 - 75 lbs. |
| 7. SHANK (Soups and Stews) | 4% | 20 - 25 lbs. |
| 8. SUET | 6% | 30 - 40 lbs. |
AGING
Never "Age" Pork. Instead freeze it as soon as possible after chilling. Only good quality Beef and Lamb should be "Aged" before cutting for storage. Low grade, lean meat will shrink excessively if "Aged" "Aging" means holding the meat (before cutting) at 34 to 38 degrees for seven to ten days.
FREEZING
Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible.
Store meat at zero or lower to prevent rapid development of acidity. The storage temperature should not vary, fluctuations foster dehydration.
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