What affects the amout of beef cuts produced from a beef carcass?
Carcass rail weights range from 600-900 pounds. The usable yield or edible portions of beef cuts from a carcass is subject to many variables. For example, the amount of aging may reduce carcass weights by as much as 15% due to the loss of moisture in the meat. The amount of exterior fat that is left on the cuts will impact the final yield – zero or one-eighth-inch trim will yield less edible portion than one-half inch fat trim. The ratio of boneless to bone-in cuts will also be reflected in the final weight of the usable product. The lean content of the ground beef will also affect the usable yield. For example, regular ground beef, with up to 30% fat, requires the use of more fat than extra lean ground beef with only 10% fat. These variables contribute to expected cutting and shrinkage losses anywhere from 25-60% of the original carcass weight.
