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What to Expect
What Exactly Is "Yield"...?
Yield refers to the amount of usable meat you get from a beef animal after it has been processed. This is typically measured in two ways:
Dressing Percentage: This is the percentage of the live animal weight that remains after the head, hide, and internal organs have been removed. Known as "Hang Weight", yield percentages can range from 60% to 64%.
Carcass Cutting Yield: This is the percentage of the carcass weight that remains after the meat has been trimmed and deboned. On average, inedible byproducts make up about 36% to 40% of the total weight.
Final Yield Expectations
At Bare Bones Butchering we are committed to ensuring that every customer walks away with the correct yield.
Bare Bones Customers should somewhere between 50% to 62% of their hang weight.
This estimate is calculated by deriving the "carcass cutting yield" from the "dressing percentage" (and a little experience!).
Yield Factors
Several factors can influence the yield of beef cattle:
Breed: Different breeds of cattle produce varying amounts of meat. For example, Angus cattle are known for their high-quality beef and marbling, which can result in a higher yield.
Diet: The diet of the cattle plays a crucial role in its overall weight, fat distribution, and meat quality. Grain-fed cattle typically have a higher dressing percentage compared to grass-fed cattle.
Age and Maturity: Younger cattle generally yield more tender meat, while older animals may produce tougher cuts.
Butchering Practices: The way the carcass is processed can significantly impact the yield. Factors such as the amount of fat trimmed, the choice between bone-in or boneless cuts, and the inclusion of organ meats can all affect the final amount of meat you take home.
Dry Aging: Our two-week dry aging process typically reduces about 5% to 7% of the hanging weight due to moisture loss. This weight loss, known as "shrink," helps to enhance the tenderness and flavor of the meat.