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The chart represents the approximate yield of consumer cuts of beef from a whole steer.
Beef Carcass Breakdown
With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.
The dressed beef (or carcass) will yield approximately 569 lbs. of red meat and trim (take home meat - which includes the average weight of 18 lbs of variety meat: liver, heart, tongue and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef.
A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%.
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Beef Cut Yield Per Steer Based on 569lbs take home meat
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Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight
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Blade Roasts and Steaks
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33.9 lbs.
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Ground Beef and Stew Meat
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83.3 lbs.
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Arm Pot Roasts and Steaks
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35.5 lbs.
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Cross Rib Pot Roast
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25.4 lbs.
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Fat and Bones
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31.4 lbs.
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Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight
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Top Round
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34.6 lbs.
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Bottom Round
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31.2 lbs.
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Tip
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16.8 lbs.
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Rump
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7.8 lbs.
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Ground Beef
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33.4 lbs.
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Fat and Bones
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32 lbs.
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Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight
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Flank Steak
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3.6 lbs.
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Pastrami Squares
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2.9 lbs.
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Outside Skirt
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2.2 lbs.
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Inside skirt
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2.5 lbs.
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Boneless Brisket
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16 lbs.
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Ground Beef and Stew Meat
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87.3 lbs
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Fat and Bone
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20.1 lbs.
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