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Post by Sherry on Aug 15, 2009 15:25:07 GMT -5
I am taking orders for my first beef and have had some questions on approx. amts for a side or quarter for example. Would any of you have a rough estimate on how much or how many cuts per side or quarter for 1100 to 1400 lb live whites?
Thanks Sherry
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Post by gregpowell on Aug 21, 2009 12:00:33 GMT -5
Sherry,
I've had several White Parks butchered, however I've never actually counted how many packages per beef. This of course could vary quite widely depending on how much of the beef is put into hamburger, how thick are the steaks, etc. I have a text book at home which breaks down the following percentages as a general rule of thumb:
Hindquarters = 27.5% of live weight Forequarters = 28.5% of live weight
Steaks & oven roast = 23% of live weight Pot roast = 11.5% of live weight Stew & ground meat = 11.5% of live weight Fat trim & bone = 10% of live weight
You'll notice that these percentages only add up to 56% of live weight, however I think the last beef I had processed yielded around 65% of live weight (it's been a while so I could be wrong on this). My processor is USDA certified, however you have to let him know in advance if he needs to have an inspector onsite to stamp your packages for resale.
I think you will be pleased with the quality of the meat. Mine is all grass fed so t is really lean. The guy who processes my beef has been doing this since he was a kid and he says the meat cuts like nothing else he has ever butchered.
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Post by Sherry on Sept 20, 2009 18:40:57 GMT -5
Hi All I got my first British White beef back from the processors yesterday. I am tracking all info, so if anyone is interested, let me know.
So far the reviews have been great!!!!!
Just another reason why these cattle are so amazing.
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