How much actual meat on a Heifer or Bullock?

[Selectamatic]

If I send a, say 800kg, off to slaughter, what amount of edible meat should I expect back from that?

Is there a ratio that gives weight of beast : weight of meat?

Not talking about liver, kidneys etc etc, just the meat itself.

 

[Shropshire Farmer]

Around 25% maybe a little more on a heavier animal

 

[Selectamatic]

Around 25% maybe a little more on a heavier animal

Crikey, as little as that?! About 200kg on a 800kg animal?

 

[GTB]

Roughly 50 to 60% kill out so carcass would be between 400 and 440kg depending on breed and conformation etc. Then iirc about 60/70% of the carcass will be meat but I stand to be corrected

 

[Northeastfarmer]

If I send a, say 800kg, off to slaughter, what amount of edible meat should I expect back from that?

Hope you’re hungry

 

[Tim W]

Last heifer i killed was 310kg dead wt (didn't weigh live) & yielded 232kg butchered (not including offal)

 

[GTB]

Last heifer i killed was 310kg dead wt (didn't weigh live) & yielded 232kg butchered (not including offal)

75% of carcass weight then?

 

[yellowbelly]

Last heifer i killed was 310kg dead wt (didn't weigh live) & yielded 232kg butchered (not including offal)

Lets say @Tim W's heifer killed out at 52%
Then.........
310kg = 52%
so it weighed 310/52 x100 = 596kg live.
He got 232kg of butchered meat (some joints would include bones)
His percentage of butchered meat from his 596kg live heifer was....
232/596 x 100 = 38.9%

 

[Tim W]

@yellowbelly --- well done that boy, go to the top of the class
For a bonus point can you tell me how much of the respective cuts i got ?

 

[mushnt grummmble]

Depends

@yellowbelly --- well done that boy, go to the top of the class
For a bonus point can you tell me how much of the respective cuts i got ?

Depend on the grade of the animal at kill

 

[Old Tip]

About a third of the live weight for an average tradition type beast that’s not over fat

 

[Tim W]

Depends

Depend on the grade of the animal at kill

South Devon U4L heifer almost 4 yrs old (tasty!)
@yellowbelly 's guesstimate at almost 40% is pretty good i reckon

Picking another one up soon but it's a steer and wont be quite as good i fear

 

[mushnt grummmble]

South Devon U4L heifer almost 4 yrs old (tasty!)
@yellowbelly 's guesstimate at almost 40% is pretty good i reckon

Picking another one up soon but it's a steer and wont be quite as good i fear

Heifers always lay down more fat

 

[yellowbelly]

@yellowbelly --- well done that boy, go to the top of the class
For a bonus point can you tell me how much of the respective cuts i got ?

Is that my starter for 10?

As @mushnt grummmble says it depends on grades etc but as a rough guess (based on the last one we had in the freezer).............

fillet.............5kg
sirloin........14.2
rump.........12.6
fore rib......15.3
brisket.......17.9
chuck........32.5
topside......22.2
silverside..30.9
braising......8.9
stewing.....20.8
mince........51.7
...............232kg

How's that? Am I anywhere near

 

[Tim W]

fillet.............5kg 3.5
sirloin........14.2 15
rump.........12.6 16
fore rib......15.3 18
brisket.......17.9
chuck........32.5
topside......22.2 22
silverside..30.9 20.5
braising......8.9 17
stewing.....20.8 28
mince........51.7 54
Pot roast & other cuts 34
...............232kg

How's that? Am I anywhere near

Pretty damned good i reckon @yellowbelly

 

[danpwll]

40% boxed meat off a bb heifer, as weighed live and weighed all boxes had back, hereford bullock down to 34%

 

[shearerlad]

What would be very interesting would be ratio of feed put in against meat produced.
A native breed imo would need less feed but kill and bone out with less meat.

 

[dolf_lundgren]

fillet.............5kg 3.5


stewing.....20.8 28
mince........51.7 54
Pot roast & other cuts 34
...............232kg

How's that? Am I anywhere near

Pretty damned good i reckon @yellowbelly

Your butcher has a more discerning taste than the one @yellowbelly uses!

What is the cost of killing, hanging and butchering?

 

[Princess Pooper]

Your butcher has a more discerning taste than the one @yellowbelly uses!

What is the cost of killing, hanging and butchering?

We used to pay about £320 for a 650kg beast (last one done about 2 yrs ago) that included vac pac

 

[Whitepeak]

If I send a, say 800kg, off to slaughter, what amount of edible meat should I expect back from that?

Is there a ratio that gives weight of beast : weight of meat?

Not talking about liver, kidneys etc etc, just the meat itself.

We had a bullock done for the freezer last autumn and I found the ratio to work it out on the Welsh version of EBLEX (sorry I can't remember what they call themselves). I used it to work out the liveweight of the bullock from how much meat we got back. Can't remember what the ratio was now unfortunately, so I'm not much help