Demystifying Beef Dressing Percentages: Getting the Most From Your Animal

More and more local food systems are being used by both consumers and beef producers. One way they do this is by buying or raising beef to have processed locally. Many are shocked by how much packaged beef they get and don’t know how to make the most of their freezer space. This may often be a point of contention and misunderstanding between consumers, beef producers, and beef processors. This publication will help you determine how much meat to expect from a beef animal. For more information, see MSU Extension Publication 2522 Beef Grades and Carcass Information.

You should know that a 1,200-pound beef animal does not freeze up to 1,200 pounds of beef. As beef is processed, the removal of skin, fat, bone, and organs drastically reduces the final weight. Moisture loss due to evaporation throughout processing also impacts the final amount of take-home beef. With every cut made to the carcass, the final take-home beef weight decreases.

This number shows the hot carcass weight as a share of the animal’s live weight at harvest. The hot carcass weight is calculated after the head, hide, and internal organs have been removed.

where “hot carcass weight” is the weight of the frozen carcass without the head, hide, or internal organs.

The average dressing percentage of beef cattle is 60 to 64 percent. However, dressing percentage can vary widely. For example, a steer that weighs 1,200 pounds and has a hot carcass weight of 756 pounds would have a dressing percentage of 63%. A common misunderstanding is that the consumer will take home 63% of the animal’s live weight (average dressing percentage). However, this 63 percent includes bone, fat, and moisture, which will be lost during processing.

The weight of the head, hide, horns, gut fill, and mud and manure on the hide are some of the things that affect the dressing percentage. In addition, animal type, breed, and even how the animal was finished influence the dressing percentage. For instance, we expect cattle that were finished on grass to have a lower-than-average dressing percentage. On the other hand, an animal that was over-finished (had too much external fat) would have a higher-than-average dressing percentage.

There is a standard way to figure out the dressing percentage for all types of animals, but it’s important to keep in mind that some processors weigh animals on the farm before shipping (so the digestive tract has time to empty) and some weigh animals right before harvest. Dressing percentage doesn’t tell you exactly how much beef to freeze; it’s just the first step in a long process of losing weight.

Hot carcass weight is called such because it is the weight directly from the processing floor. The next important step in the process is to chill the carcass. Chilling affects carcass weight because moisture is lost from water evaporation. A carcass is approximately 70 to 75 percent water. This water is lost when the food cools, and the dressing percent doesn’t take that loss into account.

Animal parts lose 2 to 5 percent of their weight when they cool down because water evaporates from them. This occurs over a 24-hour period and is called cooler shrink.

Aging is simply storing whole beef carcasses or large cuts of beef in the fridge so that natural processes can make the meat more tender and flavorful. Beef can be aged for 4 to 5 weeks to make it more tender, but the time it takes to age depends on how much cooler space the processor has. The method and length of aging will vary from processor to processor. Some weight will be lost during the dry-aging process if the carcass is not vacuum-packed. This is because more water will evaporate, and some dried edges will need to be trimmed. Beef that is aged for longer periods of time will weigh less.

After the carcass is chilled and aged, it will be further processed into cuts. First, the carcass will be split into sides (also called halves). A side is half of a dressed carcass split from nose to tail. Each half will be split into quarters. Lots of times, people don’t want to buy an entire animal by themselves. Instead, they may buy half or quarters of an animal with other people.

From this point, the quarters are then fabricated to primals. The round, loin, rib, and chuck are the major primal cuts. The front quarter gives the rib chuck, brisket, and plate. The hindquarter gives the flank, round, sirloin, and loin. These primal cuts are further divided into subprimal cuts.

There are different types of cuts of meat called subprimals, retail cuts, and more. These cuts separate more valuable cuts from less valuable cuts, lean cuts from fat, and tender muscle from less tender muscle. More bone and fat are taken out of the carcass as it is processed, which lowers its final weight even more.

One of the biggest benefits of having a beef animal butchered is the flexibility in determining desired cuts. Tables 1 and 2 illustrate the cut options for each of the primal and subprimal cuts.

It might be hardest to decide which cuts of beef to take home after having an animal custom processed. Custom fabrication is one of the highlights of processing beef locally. This section describes the choices available for each of the primal cuts. Figure 1 describes each primal and the retail cuts found in each section of the carcass. Visit https://www for more information on the cuts of beef from each primal, as well as cooking tips and recipes. beefitswhatsfordinner. com/cuts.

The brisket can be cut into two parts: the lighter brisket flat and the fattier brisket point. Customers choosing not to keep the brisket whole generally opt for it to be included in ground beef.

Popular options for the shanks include ground beef or stew meat. While it can be cut into thin slices, called the shank crosscut, that are used to make dishes like osso buco,

Some of the most flavorful and tender cuts of beef come from the rib. There are two subprimals from the rib and many options within each.

The plate primal is located directly under the rib. Sometimes this section is used to yield stew meat and ground beef, but there are other choices. Inside and outside skirt steaks are perfect for fajitas. Hanger steaks and plate short ribs are other popular options from this primal.

The loin primal has some of the most tender and popular cuts. It is important to note that choosing one option will mean you cannot choose another. The subprimals are tenderloin, strip loin, and short loin.

Flank steak is the only major option for the flank. It is excellent for fajitas or stir-fries.

The heaviest wholesale cut of the carcass is the round. It makes up the muscles in the back and rump. These muscles help the animal move and are leaner and less painful. The round can be used to make tasty roasts, lean steaks that can be used for country fried steak or cube steak, or ground beef. There are four subprimals in the round.

Factors Affecting Yields of Retail Cuts

How much meat is packaged depends on things like the carcass’s fat, bone, age, and muscle mass. Carcass fat has the greatest impact on the amount of product from the carcass. The more external fat an animal has, the more trim will be lost. This means that not only does over-finishing raise feed costs, but it also makes the final product smaller because of extra trim. Improved carcass muscularity will increase the percent retail product of a carcass. For example, dairy-type animals will have decreased product amount compared to beef-type animals. That being said, it’s important to remember that carcass fat lowers the amount of final product more than muscle raises it.

Cutting directions will also impact the amount of product from a carcass. If more boneless cuts are selected, the weight of retail product will decrease. Trimming of retail cuts leads to decreased yield as well as decreased fat in ground beef.

Aging also impacts yield. Aging is good for beef because it makes it more tender and adds flavor, but longer aging times cause the carcass to lose more water. A higher level of dry aging also makes the surface of the carcass dry out faster, which can leave dry, leathery spots that need to be cut off. Loss from longer aging is increased in carcasses with little external fat.

Specific factors impacting retail yield:

Carcass fat: External fat over ¼-inch thick is trimmed from retail cuts. This trimming is one of the biggest ways that the carcass loses weight, and it also means that fewer cuts are available for sale.

Muscularity: The more muscular a carcass, the greater the retail cut yield.

Bone-in versus boneless cuts: Boneless cuts will result in lower total weight of retail cuts.

Type of ground beef: Leaner ground beef has less fat, so the final yield weight will be lower and there will be less to take home.

Carcass abnormalities: Carcass abnormalities include bruising and abscesses. They are removed, resulting in lower total poundage of retail cuts.

Aging: While aging improves tenderness, it has a negative effect on total yield. The longer meat is aged, the greater the carcass weight loss. The loss occurs for two reasons. First, carcass dehydration removes water weight. Second, if the meat is dehydrated for a long time, the dry, dehydrated areas are taken away, which lowers the yield.

Tables 1 and 2 show exactly how much meat and different cuts of meat you can expect from the 1,200-pound steer we’re talking about here:

If you buy a 1,200-pound steer with a dressing percent of 63, the hot carcass weight will be 756 pounds. If the cooler shrinkage is 4%, the carcass will weigh about 726 pounds after it has been chilled. If mostly boneless cuts are selected, another 30–40 percent will be lost as fat trim and bone. This puts you at approximately 470 pounds of beef that will be put into the freezer.

As a general rule, the weight of the packaged beef that you take home will be about 40% of the animal’s live weight or 75% of the hot carcass weight.

Note that these are only estimates. Actual values vary based on the type of animal, fabrication choices, and so forth, as mentioned previously.

Table 1. Estimated amount of meat expected from the hindquarter of a 1,200-pound steer.1

1Amount of retail cuts expected from 470 pounds of beef resulting from mostly boneless cut choices.

2Percent of freezer-ready beef expected from each primal cut.

3May select only one of the available cut options for each.

Table 2. Estimated amount of meat expected from the front quarter of a 1,200-pound steer.1

1Amount of retail cuts expected from 470 pounds of beef resulting from mostly boneless cut choices.

2Percent of freezer-ready beef expected from each primal cut.

3May select only one of the available cut options for each

Determining how much product to expect from a beef carcass can be confusing for producers and consumers alike. Producers marketing beef directly to consumers should communicate proper expectations when discussing their needs and wants. This publication is designed to help cattle producers have those discussions with clients.

Cattlemen’s Beef Board and National Cattlemen’s Beef Association. (2014). Beef Cuts Guide: Primal and Subprimal Weights and Yields.

Holland, Rob. (2014). How Much Meat to Expect from a Beef Carcass. University of Tennessee. Knoxville, TN.

Publication 3489 (POD-09-23)

Brandi Karisch, PhD, is an associate extension/research professor in animal and dairy sciences. Madeline Poss is an extension intern in animal and dairy sciences working with beef. And Cobie Rutherford is an extension instructor for the 4-H Youth Development Program.

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Dan Hale – Cattle Value: Feeder Calf to Boxed Beef – Dressing Percentage

FAQ

How much meat will I get from a 1200 pound steer?

What percentage do you get from a beef?

What percentage of a steer is hanging weight?

What is the dressing percentage of meat?

What is the dressing percentage of a beef carcass?

where hot carcass weight = weight of the unchilled carcass after the removal of the head, hide, and internal organs The average dressing percentage of beef cattle is 60 to 64 percent. However, dressing percentage can vary widely. For example, a 1,200-pound steer with a hot carcass weight of 756 pounds would have a 63 percent dressing percentage.

How to calculate dressing percentage of beef cattle?

The following formula is used to calculate the dressing percentage: (hot carcass weight ÷ live animal weight) × 100 where hot carcass weight = weight of the unchilled carcass after the removal of the head, hide, and internal organs The average dressing percentage of beef cattle is 60 to 64 percent. However, dressing percentage can vary widely.

How much does a beef carcass weigh after slaughter?

This means that a beef animal weighing 1,000 lbs will result in a carcass that weighs only 630 lbs after slaughter. Although the average dressing percentage for beef is 63 percent, several factors may affect the carcass weight. Table 1 below shows the variation in carcass weight alone by the specific factors that affect dressing percentage.

What is the dressing percentage of a 1400-pound steer?

(63% of 1400-pound live weight) equals 880 hot carcass weight. It is not uncommon for the buyer of a live animal to question, “The dressing percentage of my 1400-pound steer was 63%, but I only got 550 pounds of meat – where is the rest of my meat?”