When having a butcher calf processed we face the question of how much freezer space will be needed for the take home product. As a general guideline, expect to take home about 42% of the live weight.
If basing the prediction off of the hot carcass weight (HCW), expect to take home roughly two-thirds. For example, if we had a butcher calf with a 1,500 lb. live finished weight, a dressing percentage of 63% would result in a 945 lb. HCW. After breaking down the carcass and packaging the cuts, we should expect about 630 lb. of beef. The actual amount of product taken home for consumption will vary based on degree of fatness and muscularity, cutting specs and carcass aging.
OSU Beef Extension Cattle Breeding Specialist Mark Johnson answers reader questions to a previous article, Expected Beef Yield from a Butcher Calf:
- What is the expected yield of specific cuts?
Figure 1 shows the expected yield of specific cuts from a 750 lb. HCW. - What is the number of steaks expected?
In addition to the percentages and pounds expected shown in Figure 1, the following serves as a general guideline:- 20 to 26 Ribeye Steaks
- 22 to 28 T-Bone/Porterhouse Steaks
- Six to eight Filets
- 10 to 14 Sirloin Steaks
The number of steaks yielded can vary a great deal based on the desired cut and thickness — most consumers prefer a steak between .75 to 1.5 inches of thickness. Steaks result from the rib and loin, which collectively account for just under 27% of the beef carcass. The remainder of the carcass is usually divided into roasts, tenderized steaks (often used for Chicken Fried Steaks), stew meat and ground beef.
- How much external fat to leave on?
Strive for an optimum amount. Fat enhances flavor, palatability and the perception of tenderness. A calf’s ability to put on fat is dependent on time on feed, the quality of the ration fed and genetic potential.
Excessive amounts of external fat should be trimmed off. Although trimming off fat is not beneficial to the amount of take home product, a fatter carcass will lose less weight during the aging process.
Most processors strive to provide the best quality product possible. Custom processing instructions allow the processor to provide the specific cuts the customer requests. Dialogue between the customer and processor often leads to a better eating experience.
References:
Custom Beef Processing: Expected Yields
