Posted by RodInNS on February 21, 2009 at 13:38:53 from (216.118.158.123):
In Reply to: Slaughter Houses posted by Sparktrician on February 21, 2009 at 08:12:56:
25% eh? I'm guessing they sell YOUR choice cuts in their store... I've always understood that beef type animals, particularly british breeds will dress out in the high 50's. 57, 58, 59% of live weight. Once you cut them, you get some waste. I'm no meat cutter, but I think that would take you down into the mid 40's percentage range. Mabey if the carcass was completly boned out you'd get down to 25%... but I'd even be skeptical about that. Seems low to me. Keep an eye on it... or hang it up yourself. It's not that hard to do. The biggest thing is having a clean cold place to hang the carcass for 2-3 weeks to age it some.
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