KO% and percentage of different cuts

[ImLost]

Not sure if this is one for the livestock thread or not as it's more about dead animals but heyho.

Can anyone point me in the direction of where I can find out what percentages each of the different cuts a cow (steer/bull/heifer etc) is made up of? E.g. 10% prime cuts 20% stewing cuts.

After a bit of googling I can't seem to find anything very explanatory. The more detailed info the better please!!

 

[Gedd]

Depends where they go my lambs at the minute supplied to local abattoir killed within 2 hours of leaving farm for local butcher 44kg at home 23/24kg lands away to big abattoirs will be less than 50%

 

[ImLost]

I probably worded the title wrong, I'm not so worried about ko% as a whole, more interested to know what % each section of a beast makes up.

 

[Whitepeak]

I did find it once, but can't remember now
Some useful info here, but it took some finding https://ahdb.org.uk/box-schemes/beef

 

[ImLost]

I did find it once, but can't remember now
Some useful info here, but it took some finding https://ahdb.org.uk/box-schemes/beef

Thanks @Whitepeak thats a good start, I can probably start to work out some percentages from some of the info.

I thought it would be the kind of info that would be relatively easy to find?! But I am struggling in my search ?

 

[Tim G]

There will be so many variables, breed, age sex, feeding for example.

 

[ImLost]

There will be so many variables, breed, age sex, feeding for example.

Yep, I understand that, just interested to know some rough averages to use for a study/experiment I am doing at the moment.
I get that it will vary a certain amount weight wise, but do the percentages of different cuts vary that much between ages/breeds etc?
Obviously a limi or something is going to have a higher percentage of Rump for example, but surely percentage of Fillet, ribs, shin etc is going to be fairly similar from animal to animal?

 

[Agrivator]

carcase composition beef cattle breeds - BT Image Search results

The above should help. Otherwise, consult a butcher or look for ''Butchery courses''

 

[Tim G]

Yep, I understand that, just interested to know some rough averages to use for a study/experiment I am doing at the moment.
I get that it will vary a certain amount weight wise, but do the percentages of different cuts vary that much between ages/breeds etc?
Obviously a limi or something is going to have a higher percentage of Rump for example, but surely percentage of Fillet, ribs, shin etc is going to be fairly similar from animal to animal?

If you're looking at percentages, an animal with a higher percentage of, say, rump has to have a lower percentage of something else.
We retail all our beef ourselves but never really examined the weight ratios. We have looked at monetary values of each part of the carcase by simply recording the value of each cut from one animal. The highest total value was (from this particular beast) from the roasting joints (24% of the total) and 2nd was mince (17%). Fillet, the highest value cut per kilo, made up only 6.3% of the carcase value.

 

[ImLost]

If you're looking at percentages, an animal with a higher percentage of, say, rump has to have a lower percentage of something else.
We retail all our beef ourselves but never really examined the weight ratios. We have looked at monetary values of each part of the carcase by simply recording the value of each cut from one animal. The highest total value was (from this particular beast) from the roasting joints (24% of the total) and 2nd was mince (17%). Fillet, the highest value cut per kilo, made up only 6.3% of the carcase value.

Would double like this if I could!! More like the kind of info I need! Thank you

Sorry, rubbish with knowing how to word stuff ?

If you had any more figures like that it would be a great help.

Edited to add: I was being thick about the extra Rump bit.. Ignore me... Been one of those long-boring-stuckinthedamnoffice-days

 

[Tim G]

Would double like this if I could!! More like the kind of info I need! Thank you

Sorry, rubbish with knowing how to word stuff ?

If you had any more figures like that it would be a great help.

Edited to add: I was being thick about the extra Rump bit.. Ignore me... Been one of those long-boring-stuckinthedamnoffice-days

Very roughly for that animal (and it depends how you have it cut too I suppose)
Sirloins 10%
Rump 9%
Ribeye (half as steaks) 2%
Cote de beufs (the other half of the ribs, weighs better as on the bone) 3%
Flat iron 4.5%
Braising 5%
Diced beef 8%
Skirt 0.9%
Ox tail 0.3%
Brisket 5%
We also had some burgers made and offal etc which would make up the missing percentages.

 

[ImLost]

Very roughly for that animal (and it depends how you have it cut too I suppose)
Sirloins 10%
Rump 9%
Ribeye (half as steaks) 2%
Cote de beufs (the other half of the ribs, weighs better as on the bone) 3%
Flat iron 4.5%
Braising 5%
Diced beef 8%
Skirt 0.9%
Ox tail 0.3%
Brisket 5%
We also had some burgers made and offal etc which would make up the missing percentages.

Thick question: is this in addition to your earlier figures?

 

[Muddyroads]

Out of interest, what’s the study/experiment that you’re doing?

 

[yellowbelly]

Very roughly for that animal (and it depends how you have it cut too I suppose)
Sirloins 10%
Rump 9%
Ribeye (half as steaks) 2%
Cote de beufs (the other half of the ribs, weighs better as on the bone) 3%
Flat iron 4.5%
Braising 5%
Diced beef 8%
Skirt 0.9%
Ox tail 0.3%
Brisket 5%
We also had some burgers made and offal etc which would make up the missing percentages.

Like @Tim G says, it depends a lot on how it's cut up.
Here's one we had done (a lot of mince 'cos we needed a lot of burgers)............
brisket 7.72%
fore rib 6.57%
chuck 14%
rump 5.43%
sirloin 6.04%
fillet 2.13%
top side 9.6%
silverside 13.35%
braising steak 3.84%
stewing steak 8.9%
mince 22.32%

Don't know if @ImLost is interested in lambs but they go a bit like this....
20kg carcass
4 leg joints 27.2% (2 legs, cut in half)
4 shoulder joints 28.6% (2 shoulders, cut in half)
28 chops 16.8%
breast 7.2%
liver/kidneys 4.4%
bone/waste 15.8%

 

[Tim G]

Thick question: is this in addition to your earlier figures?

Yes, same animal.

 

[ImLost]

Thanks @Tim G and @yellowbelly your figures help a lot.

If anyone else wants to add to this it would be great!