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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]
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.
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.
Live weight gain for the Limousins averaged 1.27 kg/day, compared with an average 1.29 kg/day for the British breeds and 1.38 kg/day for the other continental European cattle. Limousin saleable meat gain averaged 585g/day, with the balance being 687g/day of low value or waste product, such as bone, trimmed fat, internal organs, and hide.
The birds are large-framed, hardy and fast-growing – they may reach a body-weight of more than 3.5 kg (8 lb) in seven weeks. They have a high feed conversion ratio, are calm-tempered and fertile, and their eggs have a high rate of hatchability. [2]: 93 The white feathers make the carcass easy to clean after being plucked. [17]: 193
The domestic turkey (Meleagris gallopavo domesticus) is a large fowl, one of the two species in the genus Meleagris and the same species as the wild turkey.Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, [1] recent research suggests a possible second domestication event in the area that is now the southwestern United States between ...