Content
The table of cattle meat yield based on live weight allows you to understand how much meat you can count on under certain conditions. It is useful for novice livestock breeders to learn about the factors influencing the final amount of production, the possibility of increasing it and, conversely, to understand what contributes to a decrease in the yield of cattle meat.
What is slaughter weight and slaughter yield
Often characterizing the productivity of cattle, the term “slaughter meat yield” is used. For many novice breeders, this concept is a real mystery, since not everyone knows what exactly such terminology means. In fact, this concept is determined by specific meanings and clear formulation. Slaughter weight can vary, which is influenced by the breed and type of pet.
To calculate the parameter, you need to understand one more term - “slaughter weight of the animal.” It is a mistake to assume that this value is equal to the weight of a live bull or calf, since a number of body parts are removed from cattle after slaughter:
- lower legs;
- head;
- leather;
- internal organs;
- intestines.
After cutting the carcass and removing the listed parts, the slaughter weight of the animal is determined.
After this, you can begin to calculate the slaughter yield of meat, remembering that this concept also relates to the live weight of cattle (the bull is weighed before slaughter) and is indicated as a percentage.
The following factors directly influence product yield:
- direction of breed productivity — cows bred for high milk yields have a mediocre meat yield, while animals bred as meat animals, on the contrary, cannot produce high milk yields, but their meat yield and quality are many times higher;
- floor – males are always larger and better developed than cows, therefore the amount of meat they receive is higher;
- age – the younger the representative of cattle, the less the desired result of production, the same applies to old individuals, who for the most part, after one and a half years, begin to gain a layer of adipose tissue;
- physiological state – the healthier the cattle, the faster and better they gain weight.
Table of slaughter yield of cattle meat
Since the live weight of cattle and the final meat yield are interrelated, it is necessary to know some standard indicators. Each breed has its own characteristics, but all representatives of cattle have one thing in common - muscles grow in bulls only up to 18 months, then a layer of adipose tissue begins to grow in their place. Therefore, in livestock farming, bulls are most often raised for slaughter only until they are one and a half years old.
Average values of slaughter and quality of meat products of different breeds of bulls at the age of one and a half years. The table shows the average statistical indicators that you should rely on when choosing a specific breed.
Breed | Red Pied | Kazakh white-headed | Black and white | Red steppe | Kalmytskaya | Simmental |
Live weight on farm | 487.1 kg | 464.8 kg | 462.7 kg | 451.1 kg | 419.6 kg | 522.6 kg |
Weight at meat processing plant | 479.8 kg | 455.1 kg | 454.4 kg | 442.4 kg | 407.9 kg | 514.3 kg |
Loss during transportation | 7.3 kg | 9.7 kg | 8.3 kg | 8.7 kg | 11.7 kg | 8.3 kg |
Carcass weight | 253.5 kg | 253.5 kg | 236.4 kg | 235 kg | 222.3 kg | 278.6 kg |
Carcass yield | 52,8% | 55,7% | 52% | 53,1% | 54,5% | 54,2% |
Mass of internal fat contained | 10.7 kg | 13.2 kg | 8.7 kg | 11.5 kg | 12.3 kg | 12.1 kg |
Release of internal fat | 4,2% | 5,2% | 3,7% | 4,9% | 5,6% | 4,3% |
Slaughter weight | 264.2 kg | 2bb,7 kg | 245.2 kg | 246.5 kg | 234.7 kg | 290.7 kg |
Killer exit | 55,1% | 58,6% | 54% | 55,7% | 57,5% | 56,5% |
Internal fat yield relative to carcass | 4,2% | 5,2% | 3,7% | 4,9% | 5,6% | 4,3% |
The meat yield indicated in the cattle table allows you to find out the average value of the finished product that a breeder can count on when purchasing and raising a particular breed, taking the live weight of a particular animal as a basis.
How much meat is in a bull
It is known that bulls are most often bred for slaughter and meat production. This is due to their anatomical features. Therefore, it is important for novice livestock breeders to know how much a live bull can weigh, how the animal’s fatness is assessed, and what it depends on.
There are several categories of cattle fatness:
- First or highest category (live weight minimum 450 kg) – cattle have developed muscle mass, the body has rounded lines, the shoulder blades practically do not protrude, the spinous processes of the vertebrae are smoothed. The protruding macula and ischial tuberosities are not noticeable. In castrated bulls, the scrotal area is filled with fatty mass. There are layers of fat all over the body.
- Second category – live weight from 350 to 450 kg. The animal's muscles are well developed, the contours of the body are slightly angular, the shoulder blades are slightly prominent.The spinous processes, maculacus and ischial tuberosities are noticeable. A layer of fat can be observed only on the ischial tuberosities and near the base of the tail.
- Third category – live weight less than 350 kg. The muscles of the cattle are poorly developed, the body is angular, the hips are tightened, all the bones of the skeleton protrude clearly, there is no fat layer.
Representatives of the first two categories are selected for slaughter. Bulls from the third category are rejected.
Conclusion
The table of cattle meat yield based on live weight is a visual aid for livestock farmers, which allows them to understand the dependence of the expected product on numerous factors.
How to correctly calculate the yield of meat after deboning? What is the formula for calculating the percentage of shrinkage?
Good afternoon
For a more accurate answer, you need to clarify the information.
• Which livestock meat yield do you need to calculate?
• Calculate the percentage of shrinkage: when cooling fresh meat, during storage, freezing, heat treatment?
• Under what conditions and how do you intend to store the meat (provided that the percentage of shrinkage must be calculated when storing or freezing meat)?
Good evening! Received cow meat worth 227,600 kg * 180 manat = 40,968 m.
After one for they again outweighed and it turned out - 223,700 kg loss - 3,900 kg. 1.7%
Then they did the deboning and it came out
pulp - 125.800 kg
bone - 82,300 kg
waste - 14,700 kg
after deboning, loss 0.900 kg.
I sell bones for 60 m per kg.
waste 10 m per kg.
How to calculate the cost of clean meat (pulp)?