Beef Information

We are often asked how a beef will dress out.  That is, what it weighs live (on the foot or on the hoof), what it weighs hanging on the rail (dressed weight) before it is cut (processed), and what the weight of the meat is that the customer takes home.

  For those interested in the Expected Yield according to Yield Grade can view this chart.

Here are some general guidelines:

Approximate--------- Weight Loses
Total Live Weight----------1000 lbs
Rail Weight-45% or --------450 lbs
Hanging--Shrinkage-4% or -22 lbs
Cutting Shrinkage-28%or - 147 lbs

Total Yield-------------------380 lbs

These figures based on an high quality beef that is cut using basic butcher cuts as shown in the beef cuts chart. Shrinkage after cutting varies from approximately 25 to 34 % depending on the grade and how consumer wants his animal cut.

Remember - these are only approximate figures.

I've provided an on-screen calculator to help determine the weight and % of your beef.


When figuring the costs of larger cuts of beef, one should recognize that the price normally quoted is on a carcass weight basis. This price may appear low when compared to retail prices since it includes bone and fat which must be removed. The fact that a steer is not all steak is verified by the following illustrations:
  • Typical live weight = 1100 lbs.

  • Carcass weight = 682 lbs. (62% of live weight)

  • Saleable retail cuts = 512 lbs. (75% of carcass weight)

  • Fat and bones = 170 lbs.(25% of carcass weight)


Saleable retail cuts from a typical beef animal would be approximately:

From the round (approximately 82 pounds per round)

  • Round steaks = 48 lbs.

  • Round tip steaks = 15 lbs.

  • Rump roasts = 6 lbs.

  • Ground beef = 18 lbs.

  • Stew meat = 19 lbs.

  • Fat and bones = 58 lbs.

From the flank (approximately 20 pounds per flank)

  • Flank steak = 4 lbs.

  • Ground beef = 16 lbs.

  • Fat and bone = 20 lbs.

From the loin (approximately 63 pounds per loin)

  • Sirloin steaks = 44 lbs.

  • T-Bone and = 34 lbs. porterhouse steaks

  • Top loin steaks = 8 lbs.

  • Ground beef = 4 lbs.

  • Stew meat = 3 lbs.

  • Fat and bone = 33 lbs.


From the rib (approximately 36 pounds per rib)

  • Rib roasts = 25 lbs.

  • Rib steaks = 15 lbs.

  • Short ribs = 8 lbs.

  • Ground beef = 6 lbs.

  • Fat and bone = 18 lbs.

From the plate (approximately 32 pounds per plate)

  • Short ribs and ground beef = 48 lbs.

  • Fat and bone = 16 lbs.

From the brisket (approximately 16 pounds per brisket)

  • Boneless brisket roast = 12 lbs.

  • Fat and bone = 20 lbs.

From the chuck (approximately 92 pounds per chuck)

  • Blade roasts = 60 lbs.

  • Arm roasts = 45 lbs.

  • Steaks = 5 lbs.

  • Ground beef = 38 lbs.

  • Fat and bone = 36 lbs.

  • There are only about 173 pounds of beef steaks from a live animal that weighs 1100 pounds; therefore, about 308 pounds of beef from a typical market animal are cuts other than steaks. It is necessary to include these costs in the retail price of beef.
    In the last 20 years, beef and pork consumption in the U.S. has decreased slightly, but in the last year it has started to rise slightly.

    Interesting Facts

    A Porterhouse steak differs from a T-bone steak in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone, which is not less than 1/2 inch.

    Kobe Beef:
    [KOH-bee] An exclusive grade of beef from cattle raised in Kobe, Japan.

     These pampered cattle are massaged with sake and fed a special diet that includes plentiful amounts of beer.

    This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States.

    Kobe beef is considered the most exclusive beef in the world.

     Technically speaking, there's no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan.

    What is called "Kobe beef" comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital.

    Real beef connoisseurs, however, still refer to it as Tajima beef. This beef comes from an ancient stock of cattle called "kuroge Wagyu" (black haired Japanese cattle).

    Today they are raised on only 262 small farms, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals.

    Each animal is pampered like a spoiled child. Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash.

    Each animal gets a daily massage. The theory is that mellow, relaxed cows make good beef.

    You can read more about Kobe Beef by clicking this link

    Last Updated - Thursday, August 09, 2012 04:31 PM