Typical Yield on Beef Rib Loin

Having a beef animal custom butchered for personal home consumption has been a long-standing, common practice for beef producers in the United States. These producers are now marketing their animals directly to consumers for "freezer beef". Consumers are purchasing quarters, halves and fifty-fifty whole beef animals for their in-home use in response to the "local" and "wearisome" nutrient movements. The organization Buy Fresh Buy Local in Pennsylvania is just i of the many groups across the United States helping to brainwash consumers on locations where they can back up agriculture by purchasing and enjoying locally grown commodities.

In most cases of purchases for freezer beef, there is still a middleman, and then-to- speak, that is necessary to consult with. Near cattle producers are non harvesting beef animals on-farm and still must utilise small, local meat processors to assist in the marketing of their commodity. Producers must have a good working relationship and open communication with their local butchers to ensure that their product is being handled in a way that will assist them in producing echo sales. Offering consumers certain cuts of beefiness for example, that the meat processor is non willing or able to provide to the consumer could be quite problematic for gaining repeat customers. Properly communicate your needs as a producer and the desires of your consumers to the meat processor. The latter chore is probably one the hardest issues related to straight marketing of beefiness cattle. Knowing what cutting services and packaging options, if whatever, the local butcher provides is an of import start to assisting the consumer in understanding what products they may want from the creature they are purchasing. No consumer likes surprise fees tacked on to an always increasing bill for food commodities. Be sure to communicate current fees up-front with both the meat processor and the purchaser of the beef animal.

Regardless of the numerous reasons for the success of this niche beefiness market, some consumers are nonetheless confused past the amount and blazon of beef products they receive when purchasing directly marketed cattle. The Wendy's catchphrase "Where's the Beef?" from the mid 1980's may come to listen for some consumers when receiving their recent buy of freezer beefiness. In a lot of cases, novice purchasers of freezer beef may merely not be aware of why they may only have 500lbs of meat or less when they paid for an animal of over 1100lbs. Withal, more experienced customers may feel they take non received the entire product that they purchased when the amount of product received varies from purchase-to-purchase. A logical scenario could exist the following: Last twelvemonth, a family received close to 500lbs of beefiness from a local beefiness producer. This yr, after much consultation with the meat processor requesting certain 'new' boneless beefiness cuts that the client learned of, the aforementioned family received simply 350lbs of beefiness from a similar sized beast every bit last year. Both of these types of consumers, the novice and echo customer, tin can be assisted greatly by understanding the variation in amounts of beef certain animal types produce, and by knowing the differences in the amount of beef gained or lost past processing procedures (os-in versus boneless) alone.

As a general dominion, well-nigh cattle will take an average dressing per centum of 63 per centum. This ways that a beef animal weighing ane,000lbs will outcome in a carcass that weighs just 630lbs after slaughter. Although the average dressing percent for beef is 63 percent, several factors may affect the carcass weight. Table i below shows the variation in carcass weight lonely by the specific factors that touch dressing percentage. Nonetheless, this is the showtime point in which the consumer will run across weight lost and variation in weights of directly purchased beef animals.

Table 1. Factors affecting dressing percentage and the expected carcass weights

Live weight (pounds)	Average Carcass Weight (pounds)	Heifer (young female person) Carcasses Pounds	Dairy Breeds (56-sixty% or worse) (pounds)	Excessively fat / poorly muscled (pounds)
1200	756	732	696	660
1100	693	671	638	605
1000	630	610	580	550
900	567	549	522	495

Different pork carcasses, beef carcasses are oftentimes graded for both yield and quality to aid found the monetary value of the carcass and facilitate the marketability of specific consumer demands. Yield grading provides an gauge of the percentage of boneless, closely trimmed retail cuts from the 4 beef primal cuts (chuck, rib, loin and circular). And so how the beef is made by the meat processor, boneless or bone-in, tin can provide another and potentially disruptive source of variation in how much beef the consumer is receiving. Yield grades range in score from 1 to 5 and provide but a sure degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. Yield grade is determined by several factors, which include external fatty embrace, internal organ fat and degree of muscling, which is measured equally ribeye area (in square inches). Yield form 1 carcasses tend to be bacteria and more heavily muscled when compared to the other yield grades, and also provide a greater amount of beef to the consumer when fabricated into retail cuts. Table 2 below provides an guess of the amount of beef a consumer may expect from sure yield grades, carcass weights and fabrication styles (boneless or os-in).

Table ii. Estimates of retail beef amounts to the consumer for varying factors¹

Yield Grade	one	ii	3	4	v
1Weights are judge and are only meant to explain the sources of variation in carcass types and meat processing methods. Actual weights may vary
756 lb carcass (boneless)	415 lbs	393 lbs	378 lbs	363 lbs	340 lbs
756 lb carcass (bone-in)	>600 lbs	582 lbs	544 lbs	506 lbs	<483 lbs
693 lb carcass (boneless)	381 lbs	360 lbs	346 lbs	332 lbs	311 lbs
693 lb carcass (bone-in)	>550 lbs	533 lbs	498 lbs	464 lbs	<443 lbs
630 lb carcass (boneless)	346 lbs	327 lbs	315 lbs	302 lbs	283 lbs
630 lb carcass (bone-in)	>500 lbs	485 lbs	453 lbs	422 lbs	<277 lbs
567 lb carcass (boneless)	311 lbs	294 lbs	283 lbs	272 lbs	255 lbs
567 lb carcass (os-in)	>450 lbs	436 lbs	408 lbs	379 lbs	<362 lbs

Effigy 1 below depicts the location of the four chief cuts (chuck, rib, loin and round) on the beef carcass, as well as, the remaining sub-primal cuts (shank, brisket, plate and flank). The four beef primal cuts make-up greater than 75% of the entire weight of the carcass. Table 3 beneath provides the pause downward of the cuts of beef and their corresponding percentages.

Tabular array iii. Percentages of primal and sub-primal beef cuts from the carcass¹

Beef Cut	Percent of the carcass
i Remaining percent is organ meat and visceral/organ fatty
Chuck	29%
Circular	22%
Loin (including sirloin)	16%
Rib	9%
Plate	ix%
Flank	5%
Brisket	iv%
Shank	3%

Understanding the factors involved in estimating the amount of beefiness derived from the live brute will ultimately assist cattle producers who direct market their beef. Information technology is important to provide consumers with the knowledge that how they choose to accept their beef made into retail cuts tin play a major role in the full weight of beef they receive from the meat processor. Cattle producers tin can ensure to both the novice and experienced consumer of beef quarters, halves and whole animals, that neither the producer nor the processor was conspiring to steal meat from them. Both the packer and producer alike should strive to produce the safest and about enjoyable eating experience for the consumer. Educating your consumers, listening to their expectations and providing a consistent beef production will help maintain echo customers of your healthy and nutritious food source.

Figure 1. Beefiness Carcass Cardinal and Sub-central Cuts

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Source: https://extension.psu.edu/understanding-beef-carcass-yields-and-losses-during-processing

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