About 20 percent of that weight is made up of fat and bone. This leaves approximately pounds of meat, including steaks, roasts, and ground product, that will be packaged for consumption. In summary, the amount of meat that is cut and wrapped for consumption will be much less than the live weight of the animal. A pound beef animal will yield a hot carcass weight of approximately pounds. Once cooled, the carcass weight will be approximately pounds. When deboned and trimmed, there will be approximately pounds of product to fill your freezer.
It is important to remember that fat, bone and trim that is discarded from the carcass are not simply thrown away. These products are known as byproducts and can be used in various industries across the spectrum.
From leather, pet food, and fertilizer to medical equipment, cosmetics and sporting equipment; the value of a harvested animal stretches far past your freezer. It is important to understand that these numbers will vary based on many factors. Not all harvested animals weigh pounds. Some animals may be dairy type and others may be beef type. Some may be grass finished and some may be grain finished. All these factors contribute to how much meat you take home. When deciding to purchase an animal for harvest, keep in mind the space you have available for safe and effective storage.
A quarter of beef takes an approximately 4. A side half , requires around 8 cu. To summarize: A 1,pound steer, one-half inch fat, average muscling, yields an pound carcass. The pound carcass yields approximately:. Subscribe to BeefWatch. Develop an understanding of beef production as a system and be exposed to alternative production practices that may enhance profitability and stewardship. Hot carcass weight does not include the tongue, liver, or oxtail since they are removed from the carcass during the harvesting process.
Within the first 48 hours following harvest, carcasses typically shrink 1 to 2 percent. This carcass shrink decrease in weight is due to moisture loss and can be affected by amount of fat cover on the carcass, as well as cooler temperature and humidity. During the 14 day dry-aging process carcasses hanging in the cooler before cutting and packaging , the carcass will shrink a total of 4 to 6 percent from the original HCW.
For storage, you'll need a medium sized chest or stand-up freezer. When you buy a side of beef, it will be custom cut to your specifications based on a list of cutting options we'll provide. If you're new to the whole buying a side of beef thing, don't worry - we're happy to answer any questions you may have.
Or, if you just want the beef already! Here's a sample list of what you'd get:. Q: I'm ready to buy a side! How does it work?
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