Mark Johnson, Oklahoma State University Extension Beef Cattle Breeding Specialist, offers herd health advice as part of the weekly series known as the “Cow Calf Corner,” published electronically by Dr. Derrell Peel, Johnson, and Paul Beck. Today, Johnson discusses Expected Beef Yield from a Butcher Calf.
In response to questions received after the article last week on the expected beef yield from a butcher calf, this week additional information is provided. First, a quick recap of last week’s article. 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 percent of the live weight. If basing the prediction off of the HCW, expect to take home roughly two-thirds. For example, if we had a butcher calf with a 1,500 pound live finished weight, a dressing percentage of 63% would result in a 945 pound hot carcass weight. After breaking down the carcass and packaging the cuts, we should expect about 630 pounds 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.
Questions primarily focused on three topics.
- What is the expected yield of specific cuts?
Below, figure 1 shows the expected yield of specific cuts from a 750 pound hot carcass weight.
- 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 – 26 Ribeye Steaks
- 22 – 28 T-Bone/Porterhouse Steaks
- 6 – 8 Filets
- 10 – 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 – 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.
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