Learn the terms used in cattle production Ritter Feedyards
So, to summarize: A 1200 steer, ยฝ inch fat, average muscling, yields a 750 pound carcass. The 750 pound carcass yields approximately: 490 pounds boneless trimmed beef. 150 pounds fat trim. 110 pounds bone. A specific example of how the 490 pounds of boneless, trimmed beef could break out includes: 185 pounds lean trim, or ground beef.
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The yield of meat from a 600-pound hanging weight beef carcass is typically around 360-420 pounds, depending on the specific cuts and processing.. How much should a 700-pound steer eat? A 700-pound steer might eat about 2-2.5% of its body weight in feed daily, so approximately 14-17.5 pounds of feed per day..
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Example Meat Yield Calculations. Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb. Hot carcass weight x (100 - shrink) = chilled carcass weight 744 x (100% - 3.5%) = 718 lb. Chilled carcass weight x carcass cutting yield percent = pounds of take home product 718 lb x 67% = 481 lb.
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12.5 - 15 lbs. Consider serving sandwiches with roast beef as the main course with 1/2 to 1/3 pound of roast beef per person. You can calculate 1/4 to 1/6 pounds of roast beef per person when it's included in a buffet or appetizer selection. Depending on your particular event and your guests' appetites, change the quantities.
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Get today's Real-Time cattle prices for steers, heifers, and calves around the United States
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Meat served in a heavy sauce or gravy base (beef stroganoff, sloppy joes, etc) 4 ounces per serving. When serving hamburgers, allow for 2 burgers per person (at 4 ounces per burger) 8 ounces total. Pulled pork is typically served in 5 ounce servings. Portion sizes will vary depending on what time the meal is served.
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Beef in Curries and Stews. If you are serving beef as part of a dish like curry, and not as the main event, figure that each person will consume 1/4 to 1/3 pound. Based on everyone eating 1/3.
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Average Price: Ground Beef, 100% Beef (Cost per Pound/453.6 Grams) in U.S. City Average (APU0000703112)
All Natural*, 73 Lean/27 Fat, Ground Beef, Tray, 1 lb, (Fresh
Use 1.5 pieces boneless chicken breast per person if you are serving other meats and dishes. For bone-in chicken, plan on ยผ of a chicken or two pieces per person. That would be a wing and breast or drumstick and thigh. For boneless thigh meat, plan on 6 ounces per cooked portion.
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Beef Tenderloin Price. Whole beef tenderloin could sell for as little as $12 per pound from major retailers or $35 per pound from a specialty butcher shop. If the roast is trimmed, or "peeled," before being packaged for sale, it will cost more. A per-pound price range of $20 to $25 is common.
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Nutrition facts. Beef is primarily composed of protein and varying amounts of fat. Here are the nutrition facts for a 3.5-ounce (100-gram) serving of broiled, ground beef with 10% fat content ( 2.
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A pound of ground beef should measure between 3 and 4 cups when it's raw. Taking shrinkage into account, this means your total meat yield could be somewhere between 2-1/4 and 3 cups. Keep this in mind when you're cooking off hamburgers, too. A single pound of 80-to-20 ground beef should yield 3/4 pound of cooked meat.
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Price spreads for Choice beef and pork are reported for last 6 years, 12 quarters, and 24 months. The retail price file provides monthly estimates for the last 24 months. The historical file provides monthly data since 1970. Retail prices and values are based on data provided by the U.S. Department of Labor, Bureau of Labor Statistics.
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How to calculate the hanging weight beef price per pound for a full 460-pound cow: $5 price per pound + $0. 50 per pound processing fee = $5. 50 per pound. $5. 460 pounds x $0.50 per pound = $2,530 for hanging weight. Add a $50 kill fee. Total fee: $2,580. Divide the total fee by 460 pounds. Final Price: $5.60 per pound hanging weight.
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Two all-beef patties are about 5.9% pricier than this time last year.. "Beef, we were paying $3, $3.05 a pound, and now we're up to $3.25," said Steele, the founder of Beth's Burger Bar.
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86.1. 1 Total amount of beef used in the domestic market on a carcass weight basis. 2 Amount of the carcass estimated to cutout to retail cuts. This is 70 percent of the total disappearance. 3 The value of a weighted average of an animal's retail meat cuts. 4 Retail equivalent value of beef produced.