 Ay caramba – how long is a piece of string? When will Medupi be completed? How tall is a Prasa train? These are the things that keep me up at night. It all really depends on what types of steaks and what other kinds of cuts you may want. The actual live
weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, and age. On average a beef steer weighs about 525kg, but obviously not the entire cow makes it to the table. It will only weigh approximately 60% of its live weight once it makes it to the rail. The 40% loss during the slaughter and dressing procedure is a result of the animal being bled - and the hide, head, hooves and organs being removed. The remaining 60% is often referred to as the “Hanging Weight” or the weight “On the Rail”. But that’s not the end of it, as weight loss doesn’t stop there. Once on the rail, it will lose moisture - accounting for additional weight loss. Then fat and bone is removed during the cutting, accounting for another 20% loss. So, a 525kg steer (on the hoof) will average around 250kg of retail beef (steaks, roasts, ground beef, stew beef, etc.). Still – to get to what is considered the amount of quality primary cuts, we have to trim it down even more. Your choice of cut may depend on your budget – some people can only afford non-prime steaks, such as the round steak. Then, some steak snobs don’t include the porterhouse or T-bone steak, since they are combinations of the top loin and tenderloin. So as a general rule of thumb half will be ground beef, a quarter goes to the various roasts, and another quarter is for your primary steaks. Here’s a breakdown of the math for you:
Which means we are left with +150 primary steak cuts, split as follows.
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How many legs does a chicken Have? Chicken Expert 10/26/2018 00:54:26 Seven. Seven legs.That's one less than a spider. Excluding the spider chickens of North Africa. a cow has only TWO flanks. they can be cut into smaller pieces, but by that reasoning, if you cut them small enough, you could have 100 flank steaks in a single cow. not sure where your "5" comes from. maybe if you cut one into two pieces and the other into three, but why do that? Sounds to me like maybe they did it based on avg weight of each type of steak, and just divided that by the weight they assume to each primal cut. So, 4g flank steaks x 5 would equal the 2kg of total flank meat. Only thing I could think. Great reading your bblog post So I have been doing the math on your general rule of thumb. average cow 525 kg with you 315 kg for trimming and 250kg for moisture that's more than the whole animal. then you say 50% is ground beef (125kg) and 50% is chuck, shank, brisket (60kg) so needless to say your math is wrong or i just don't get it. because 50-50 would be the same weight roughly 92.5kg each?? Please tell me what I am missing because this break down doesnt make sense to me Nando 10/21/2021 23:12:18 Your math is correct but you are interpreting wrong. So you start off with 525 kg, after you remove 40% due to trimming you are left with 315kg. Then you remove another 20% due to moisture and you will be left with approx 250 kg (WHICH IS CORRECT). The way YOU are trying to do is you're incorrectly removing 60% due to trimming (instead of the 40% mentioned) and then you are incorrectly removing 20% from the original 525 kg, but it SHOULD BE 20% from the remaining 315 kg! Which would put you at the correct 250 kg, then 50% of that (for ground beef) puts you at 125 kg for Chuck, shank, brisket, and primary steak cuts. It's interesting to know that 60% of the cow is what makes it to the table once the beef meat is extracted. I just wanted to learn more about the process, especially what makes up the cost of their meat as well to understand why they are more expensive. Also, it would be a good idea to also visit farms to see a miniature Scottish Highland cattle and other types of cattle for myself, because I really have this fascination for years now. It's interesting to know that around 60% of the weight of the live cattle will be used while the 40% are removed such as the blood and organs. I guess that would affect the cost of bull sales, since I plan to buy some of their meat. It would be nice to try them as steak for once, and I will definitely buy again if I love the taste. Leave a Reply.How many tEach animal will produce six to seven T-bones, and just two to three porterhouse steaks. The size of the filet mignon and thickness of the steak will determine the classification as either a porterhouse or a T-bone.
How many Ribeyes do you get from a cow?There are about 14 ribeye steaks on each cow.
Although it may seem minimal, 14 steaks are a lot compared to other cuts of beef. For example, each cow has a little over 2 pounds of filet mignon, while each steer has two briskets.
What part of the cow is the TThe T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. If you would take that strip and cut it away from the bone, you would have Rube's New York Strip. On the smaller side of the T-bone is the tenderloin.
How many tAssuming your steaks are cut 1” thick, you will get approximately 6 T-bone steaks per quarter of beef. Note: if you choose T-bones, you will get a small amount of extra tenderloin in a separate package because a small portion of tenderloin extends beyond the short loin.
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How many T-bone steaks in a cow
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