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For example, the dress weight for chickens and other fowl is closer to 75% of the live weight, [3] which is significantly higher than that of cattle, which can be from 50-70% depending on breed and methods used. [2] To compare, a 250-pound pig will typically have a dressed weight of 180 pounds and a retail cuts weight of 144 pounds.
At around the same time the FCR based on weight gain for broilers in Brazil was 1.8. [25] The global average in 2013 is around 2.0 for weight gain (live weight) and 2.8 for slaughtered meat (carcass weight). [26] For hens used in egg production in the US, as of 2011 the FCR was about 2, with each hen laying about 330 eggs per year. [25]
Backgrounding cattle that achieve weights of 650–700 pounds (290–320 kg) are suitable for sale to grass feeding operations, whereas those achieving weights of 800–825 pounds (363–374 kg) are suitable for sale to feedlot operators. [4] Buyers of feeder cattle tend to look for high average gain (in weight) and low feed-to-gain ratio.
A carcass grade is an assessment of quality for a culled cow or bull. The various grades are defined by the United States Department of Agriculture, and assessments are based primarily on the fatness of the cow to be culled. [1] Cows are culled from herds for a variety of reasons, including poor production, age, or health problems. [2]
For example, the Food and Agriculture Organization's Tropical Livestock Unit is based on the weight of the animal raised to the power of 0.75, compared with the equivalent figure for a "tropical cow" of 250 kg (550 lb). [3] The following is a summary of some schemes in common use, using the most closely comparable categories:
Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. Yield grade is determined by considering four carcass characteristics: external fat; kidney, pelvic and heart fat (KPH); ribeye area (REA); and hot carcass weight (HCW).
Saleable meat yield was an average 34.9% of live weight for the three British cattle breeds, compared with 40.4% for the five other continental European breeds, and 46.0% for Limousins, for two market end points of 225 kg saleable meat at 8mm fat trim, and 210 kg saleable meat at 0mm fat trim. Live weight gain for the Limousins averaged 1.27 kg ...
Live animals were weighed in stones of 14 lb; but, once slaughtered, their carcasses were weighed in stones of 8 lb. Thus, if the animal's carcass accounted for 8 ⁄ 14 of the animal's weight, the butcher could return the dressed carcasses to the animal's owner stone for stone, keeping the offal, blood and hide as his due for slaughtering and ...