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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.
Packers slaughter the cattle and sell the meat in carcass boxed form. [2] Feedlots producing live cattle for slaughter will typically purchase 500–850 pounds (230–390 kg) feeder cattle calves and feed to grow the animals into 850–1,400 pounds (390–640 kg) cattle.
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]
The carcass is then hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. It is then deboned and cut by a butcher or packing house, with the finished carcass resulting in approximately 430 lb (200 kg) of beef. [18]
Live weight gains that allow lambs to reach about 36 kg (79 lb) (17 kg (37 lb) - 18 kg (39 lb) carcase) in 100 days has been obtained from first cross animals grown in the Mallee region. Local experience indicates that carcasses with fat scores [ 3 ] of 2 to 3 are easily obtained under these conditions.
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]
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 ...
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).