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Beef Yield
This is an example of the "table cuts" from half of a beef.  Actual yield will vary by animal weight and your cutting instructions.  Many cuts can be either roasts, steaks, or burger so you will get to choose how your beef is cut.  If you have cuts deboned (example: tenderloin roast or ribeye steaks, ground chuck or round) the take home weight gets reduced without losing meat. 

Rump roasts 3-4 lb (4)
Sirloin tip roasts 3-4 lb (3)
T bone steaks 3/4 inch (16)
Sirloin steaks 3/4 inch (7)
Round roasts 3-4 lb (4)
Round steaks 3/4 inch (4)
Chuck roasts 4-5 lb (2)
Cross Rib roasts 4 lb (4)
Rib steaks 3/4 inch (20)
Ground beef 1 lb (75)
Stew Meat 3 lb (7)
Soup Bones (20)
 
You may be interested in this link:    http://www.askthemeatman.com/yield_on_beef_carcass.htm
 
 

 

 

 

 

 

 

 

Estimated Yield Calculations (whole steer):

Live weight:  1300 lbs

Net weight:   1300 x 98% = 1274 lbs

Hanging weight:  1274 x 62% = 789 lbs

Table cuts:  789 x 60% = 473 lbs