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What to Expect
Lamb Yields
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: When a lamb is harvested, certain parts such as the pelt (hide and wool), feet, blood, and viscera (internal organs) are removed. The post-harvest hanging weight, known as the hot carcass weight includes the lean (meat), adipose tissue (fat), and bone. Dressing percentage is the difference between live animal and carcass weight and is influenced by factors such as muscle, fat cover, and size. Conventional fed lambs have a dressing percentage of 44-56%, shorn lambs average 54%, and unshorn lambs average 52%
Carcass Cutting Yield: During carcass chilling and fabrication, some carcass weight will be lost from the hanging, boning, and trimming. The percentage of carcass weight remaining is the “take-home” or retail meat cuts and is called the carcass cutting yield. Bone-in regularly trimmed retail cuts yield 65-75%, while boneless closely trimmed retail cuts yield 43-50%
Goat Yields
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: Goats yield between 20 and 50 pounds of meat, depending on breed, feed, and age. Heavy-set goats yield 40-50% of live weight in meat, while dairy breeds yield closer to 25%.
Carcass Cutting Yield: The amount of meat on a goat is largely variable and dependent upon genetics, breed, feed, and age. Boer goats, for example, yield a higher percentage of meat than other breeds. At 3 months, a Boer can weigh 25-30 pounds and yield 40% meat. At 5 months, they can weigh 45-50 pounds and yield 45% meat. At 8 months, they can weigh 90 pounds and yield 50% meat .
Yield Factors
Several factors can influence the yield of beef cattle:
Breed: Different breeds of lamb and goats produce varying amounts of meat. For instance, Boer goats are known for their high meat yield, while different sheep breeds like Dorper and Suffolk can affect the quantity and quality of lamb meat.
Diet: The diet of lambs and goats plays a crucial role in their overall weight, fat distribution, and meat quality. Grain-fed animals typically have a higher dressing percentage compared to grass-fed ones, similar to cattle.
Age and Maturity: Younger lambs and goats 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.